1: J Am Coll Nutr. 2006 Apr;25(2):79-99.

Beneficial effects of green tea--a review.

Cabrera C, Artacho R, Gimenez R.

Departamento de Nutricion y Bromatologia, Facultad de Farmacia, Campus
Universitario de Granada, Granada, Spain. carmenc@ugr.es

Tea is the most consumed drink in the world after water. Green tea is a
'non-fermented' tea, and contains more catechins, than black tea or oolong tea.
Catechins are in vitro and in vivo strong antioxidants. In addition, its content
of certain minerals and vitamins increases the antioxidant potential of this
type of tea. Since ancient times, green tea has been considered by the
traditional Chinese medicine as a healthful beverage. Recent human studies
suggest that green tea may contribute to a reduction in the risk of
cardiovascular disease and some forms of cancer, as well as to the promotion of
oral health and other physiological functions such as anti-hypertensive effect,
body weight control, antibacterial and antivirasic activity, solar ultraviolet
protection, bone mineral density increase, anti-fibrotic properties, and
neuroprotective power. Increasing interest in its health benefits has led to the
inclusion of green tea in the group of beverages with functional properties.
However, although all the evidence from research on green tea is very promising,
future studies are necessary to fully understand its contributions to human
health, and advise its regular consumption in Western diets, in which green tea
consumption is nowadays limited and sporadic.

PMID: 16582024 [PubMed - indexed for MEDLINE]