Gensini Gian Franco, Lippi Donatella, Conti Andrea A
Dipartimento di Area Critica Medico Chirurgica, Università, Firenze.
Recenti Prog Med. 2007 Jun;98(6):347-51.
During the 17th century, new drinks entered the European market: wine and beer, which were largely widespread among the different European countries, were joined by coffee and tea; their consumption at was first limited to the higher classes, but they soon became popular at all levels of society. Even if their therapeutic effects were strongly stressed from different points of view, at first they encountered a certain resistance. Tea, in particular, represented a sort of compromise between a pleasant habit, bound to economic and social reasons, and a therapeutic scope. Green tea is unfermented tea. In Japan the most frequently used method of production is steaming, that deactivates the oxidase in tea leaves, determining the retention of a brilliant green colour. Its use has been proposed in a number of clinical conditions and pathologies, even if its putative therapeutic properties must be further assessed in rigorously designed and conducted clinical trials. Aim of this paper is to call needed attention to the potential role of green tea extracts in prevention and in therapy in relation to the scientific methodology of clinical research.
17世纪，新的饮品进入欧洲市场：葡萄酒和啤酒在不同欧洲国家广泛传播，咖啡和茶也加入其中；起初它们的消费仅限于上层阶级，但很快在社会各阶层都流行起来。尽管从不同角度大力强调了它们的治疗效果，但起初它们遭遇了一定的抵制。尤其是茶，它代表了一种介于因经济和社会原因形成的一种愉悦习惯与治疗作用之间的折衷。绿茶是不发酵茶。在日本，最常用的生产方法是蒸，这种方法能使茶叶中的氧化酶失活，从而保持鲜亮的绿色。它已被提议用于多种临床病症和病理情况，尽管其假定的治疗特性必须在严格设计和实施的临床试验中进一步评估。本文的目的是根据临床研究的科学方法，引起人们对绿茶提取物在预防和治疗中的潜在作用的必要关注。
