Sajilata M G, Bajaj Poonam R, Singhal R S
Authors are with Food Engineering and Technology Dept., Inst. of Chemical Technology, Univ. of Mumbai, Matunga, Mumbai 400 019, India. Direct inquiries to author Singhal (E-mail:
Compr Rev Food Sci Food Saf. 2008 Jun;7(3):229-254. doi: 10.1111/j.1541-4337.2008.00043.x.
The use of dietary ingredients is gaining much significance as a practical approach to the reduction of the risk of a number of diseases. Epidemiological evidence has linked the habitual consumption of tea with reduced risk of cardiovascular disorders and cancer. Polyphenols appear to play an important role in the potential health benefits associated with tea. With growing interests on the positive health attributes of tea, the present review covers relevant findings on many therapeutic properties of tea. Types of tea, the polyphenols, and their nutraceutical implications, as well as adverse effects and course of action together with bioavailability form the essence of coverage in this review.
作为降低多种疾病风险的一种实用方法，膳食成分的使用正变得越来越重要。流行病学证据表明，经常饮茶与降低心血管疾病和癌症风险有关。多酚类物质似乎在与茶相关的潜在健康益处中发挥着重要作用。随着人们对茶的积极健康特性的兴趣日益浓厚，本综述涵盖了有关茶的许多治疗特性的相关研究结果。茶的种类、多酚类物质及其营养保健意义，以及不良反应、应对措施和生物利用度构成了本综述的核心内容。
