[PDF] Tea Polyphenols in Promotion of Human Health | Semantic Scholar (2024)

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482 Citations

Therapeutic Properties of Green Tea: A Review
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Study provide strong evidence that owing to antioxidant properties daily intake of green tea may be used as a preventive measure for different types of cancer and other diseases.

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    Mohd Farhan

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How catechins affect the survival, proliferation, invasion, angiogenesis, and metastasis of tumors by modulating cellular pathways is focused on.

The adverse and beneficial effects of polyphenols in green and black teas in vitro and in vivo
    Meifang WuJerome Liu Je-Chiuan Ye

    Environmental Science, Medicine

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The results showed that the IC50 (mg/ml, weight/volume) of both tea types were inversely proportional to their polyphenol content, suggesting a relationship between toxicity andpolyphenol levels in both green and black tea.

Cancer Prevention by Tea Polyphenols
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The cancer preventive activities of tea (Camellia Sinensis Theaceae) have been investigated extensively in laboratory and human studies. Green tea polyphenols, mainly catechins, have shown inhibitory

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Anti-Cancer Effects of Green Tea Epigallocatchin-3-Gallate and Coffee Chlorogenic Acid
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Tea and coffee are consumed worldwide and epidemiological and clinical studies have shown their health beneficial effects, including anti-cancer effects, but human studies are still controversial and some studies have suggested even an increased risk for certain types of cancers with green tea consumption and bladder and lung cancers with coffee consumption.

Tea Polyphenols and Their Preventive Measures against Cancer: Current Trends and Directions
    A. T. TrishaMynul Hasan ShakilSuvro TalukdarK. RovinaN. HudaW. Zzaman

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Overall, green tea has been found to be effective to reduce the risks of breast cancer, ovarian cancer, liver cancer, colorectal cancer, skin cancer, prostate cancer, oral cancer, etc, however, sufficient information was not found to support that green tea consumption reduces the risk of lung cancer, esophageal cancers, or stomach cancer.

Stabilization of Anthocyanins from Coffee (Coffea arabica L.) Husks and In Vivo Evaluation of Their Antioxidant Activity
    J. D. Lozada-RamírezMaría Cristina Guerrero-MorasMarco Antonio González-PeñaT. S. Silva-PereiraCecilia Anaya de ParrodiA. Ortega-Regules

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Coffee (Coffea arabica L.) is one of the most popular and widely consumed products throughout the world, mainly due to its taste, aroma, caffeine content, and natural antioxidants. Among those

Tea (Camellia sinensis): A Review of Nutritional Composition, Potential Applications, and Omics Research
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Tea (Camelliasinensis) is the world’s most widely consumed non-alcoholic beverage with essential economic and health benefits since it is an excellent source of polyphenols, catechins, amino acids,

Comparative Analysis of the Polyphenols, Caffeine, and Antioxidant Activities of Green Tea, White Tea, and Flowers from Azorean Camellia sinensis Varieties Affected by Different Harvested and Processing Conditions
    L. PaivaClara RegoE. LimaM. MarconeJ. Baptista

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The characteristic variation of GTs, WTs, and Fl of two tea varieties are shown and may support crop quality improvement and promote the valorization of tea Fl.

Modulation effect of tea consumption on gut microbiota
    Yu-Chuan LiuXin-Yu LiLiang Shen

    Environmental Science, Medicine

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Overall, tea possesses prebiotic-like effect and can alleviate the gut microbiota dysbiosis induced by high-fat diet in gut microbiota, despite the detailed bacterial taxa may alter depending on the types of tea supplemented.

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It is the aim of this chapter to raise some of the unanswered questions regarding cancer prevention by tea and to stimulate further research in this area.

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Multitargeted therapy of cancer by green tea polyphenols.
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There is insufficient and conflicting evidence to give any firm recommendations regarding green tea consumption for cancer prevention, and drinking green tea appears to be safe at moderate, regular and habitual use.

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The potential health benefits of dietary polyphenols from the point of view of bioavailability are discussed and tea catechins, curcumin, and proanthocyanidins are used as examples to illustrate some of the problems that need to be resolved.

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Tea has received a great deal of attention because tea polyphenols are strong antioxidants, and tea preparations have inhibitory activity against tumorigenesis, but epidemiological studies have not yielded clear conclusions concerning the protective effects of tea consumption against cancer formation in humans.

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PCA risk among Chinese men in Hong Kong was inversely associated with green tea consumption and EGCG intake, but these results need to be replicated in larger studies.

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Cancer prevention by tea: animal studies, molecular mechanisms and human relevance
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There is considerable evidence that tea polyphenols, in particular (−)-epigallocatechin-3-gallate, inhibit enzyme activities and signal transduction pathways, resulting in the suppression of cell proliferation and enhancement of apoptosis, as well as the inhibition of cell invasion, angiogenesis and metastasis.

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Tea polyphenols for the prevention of UVB‐induced skin cancer
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The findings of various in vitro, in vivo and human studies signifying the chemopreventive effects of tea polyphenols against UVB‐induced skin cancer are discussed.

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Cancer chemoprevention through dietary antioxidants: progress and promise.
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An extensive analysis of the key findings from studies on the effects of dietary antioxidants such as tea polyphenols, curcumin, genistein, resveratrol, lycopene, pomegranate, and lupeol against cancers of the skin, prostate, breast, lung, and liver is presented.

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