Doc:Tea
From Metabolomics.JP
Classification 分類
- green tea
- It is non-fermented, i.e., produced by drying an steaming the fresh leaves of Camellia sinensis var. sinensis to inactivate polyphenol oxidases.
- oolong tea
- It is produced by partial fermentation before drying.
- black tea
- It is fully fermented by oxidation.
- red (pu-erh) tea
- It is fully fermented by microorganisms including Aspergillus spp. and Penicillium spp.
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Per capita mean consumption of tea in the world is 120 mL/day [1], the second most consumed beverage in the world (next to water). Black tea is principally consumed in Western countries, while green tea is popular in Asia [2]. | 世界における茶の一人当たり消費量は 120 ml/日 [1]で、世界で飲まれる飲料ナンバー２です。紅茶は主に西洋で飲まれ、緑茶はアジアで飲まれます[2]。 |
Composition
| The major phenolics in green tea include catechins (flavan 3-ols). They are (-)-epigallocatechin-3-gallate (EGCG; 59% of total catechins), (-)-epigallocatechin (EGC; 19%), (-)-epicatechin-3-gallate (ECG; 13.6%), and (-)-epicatechin (EC; 6.4%) [1]. Catechins are converted to theaflavins and thearubigins in black tea [3]. A cup of tea may contain 90 mg of EGCG [2], but in human, EGCG is less bioavailable (i.e. absorbed) than other green tea catechins. The bioavailability is different between species and genotypes [4][5]. After drinking tea, the plasma level of catechins reach their peaks (between 1-10 µmol/L) in 2 - 4 h [6]. After 24 h, plasma levels of EGCG and EGC return to baseline, but that of ECG remains elevated in methylated forms[7]. |
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Human Health
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- ↑ 1.0 1.1 1.2 McKay DL, Blumberg JB (2002) "The role of tea in human health: An update" J Am Coll Nutr 21:1-13
- ↑ 2.0 2.1 2.2 Wu CD, Wei GX (2002) "Tea as a functional food for oral health" Nutrition 18(5):443-444
- ↑ USDA Database for the Flavonoid Contents of Selected Foods, Beltsville 2003
- ↑ Kim S, Lee MJ, Hong J (2000) "Plasma and tissue levels of tea catechins in rats and mice during chronic consumption of green tea polyphenols" Nutr Cancer 37:41-48
- ↑ Loktionov A, Bingham S et al. (1998) "Apolipoprotein E genotype modulates the effect of black tea drinking on blood lipids and blood coagulation factors: A pilot study" Br J Nutr 79:133-139
- ↑ Yang CS, Chen L et al. (1998) "Blood and urine levels of tea catechins after ingestion of different amounts of green tea by human volunteers" Cancer Epidemiol Biomarkers Prev 7:351-354
- ↑ Higdon JV, Frei B (2003) "Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions" Crit Rev Food Sci Nutr 43:89-143
- ↑ Belitz DH, Grosch W (1997) "Quimica de los Alimentos" Zaragoza Acribia
