Tea and health: studies in humans.
Tea and health: studies in humans.
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DOI：
10.2174/1381612811319340008
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发表时间：
2013
影响因子：
3.1
通讯作者：
Mukhtar H
中科院分区：
文献类型：
--
作者：
Khan N;Mukhtar H
茶，仅次于水，是人类消费的最便宜的饮料。自古以来，喝饮料茶被认为是一种促进健康的习惯。现代医学研究为这一信念提供了科学依据。随着科学文献中发表的每一项新研究，支持喝茶对健康有益的证据越来越强。茶树茶树已经种植了几千年，它的叶子被用于药用目的。茶在世界范围内被用作一种受欢迎的饮料，其成分现在正在发现药用价值。令人鼓舞的数据显示，从细胞培养，动物和人类研究的绿色茶预防癌症的效果已经出现。越来越多的证据表明，红茶可能具有类似的有益效果。茶的消费也被证明是有用的预防许多衰弱的人类疾病，包括维持心血管和代谢健康。各种研究表明，存在于绿色和红茶中的多酚化合物与预防心血管疾病，特别是动脉粥样硬化和冠心病的有益作用有关。此外，还描述了与茶消费相关的抗衰老，抗糖尿病和许多其他健康有益效果。越来越多的证据表明，儿茶素和茶黄素，这是主要的多酚化合物的绿色和红茶，分别负责大部分的生理作用的茶。本文介绍了从临床和流行病学研究的证据，在预防慢性疾病，如癌症和心血管疾病和一般健康促进与茶叶消费。
Tea, next to water is the cheapest beverage humans consume. Drinking the beverage tea has been considered a health-promoting habit since ancient times. The modern medicinal research is providing a scientific basis for this belief. The evidence supporting the health benefits of tea drinking grows stronger with each new study that is published in the scientific literature. Tea plant Camellia sinensis has been cultivated for thousands of years and its leaves have been used for medicinal purposes. Tea is used as a popular beverage worldwide and its ingredients are now finding medicinal benefits. Encouraging data showing cancer-preventive effects of green tea from cell-culture, animal and human studies have emerged. Evidence is accumulating that black tea may have similar beneficial effects. Tea consumption has also been shown to be useful for prevention of many debilitating human diseases that include maintenance of cardiovascular and metabolic health. Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease. In addition, anti-aging, antidiabetic and many other health beneficial effects associated with tea consumption are described. Evidence is accumulating that catechins and theaflavins, which are the main polyphenolic compounds of green and black tea, respectively, are responsible for most of the physiological effects of tea. This article describes the evidences from clinical and epidemiological studies in the prevention of chronic diseases like cancer and cardiovascular diseases and general health promotion associated with tea consumption.
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影响因子：
3.7
作者：
Lin IH;Ho ML;Chen HY;Lee HS;Huang CC;Chu YH;Lin SY;Deng YR;He YH;Lien YH;Hsu CW;Wong RH
通讯作者：
Wong RH
影响因子：
5
作者：
Kurahashi, Norie;Sasazuki, Shizuka;Tsugane, Shoichiro
通讯作者：
Tsugane, Shoichiro
影响因子：
4.2
作者：
Adhami, VM;Ahmad, N;Mukhtar, H
通讯作者：
Mukhtar, H
影响因子：
39.2
作者：
Iso, H;Date, C;Tamakoshi, A
通讯作者：
Tamakoshi, A
影响因子：
4.2
作者：
Hakim, IA;Harris, RB;Talbot, W
通讯作者：
Talbot, W