{"id":266,"date":"2018-03-27T17:53:51","date_gmt":"2018-03-27T17:53:51","guid":{"rendered":"https:\/\/www.sciencesg.com\/scientificity\/?p=266"},"modified":"2018-06-06T11:59:42","modified_gmt":"2018-06-06T11:59:42","slug":"green-tea-composition-benefits","status":"publish","type":"post","link":"https:\/\/www.sciencesg.com\/scientificity\/green-tea-composition-benefits\/","title":{"rendered":"Green Tea ~ Lets have a cup of it, Shall we?"},"content":{"rendered":"

Tea, the most widely consumed beverage aside from water is grown in about 30 countries but is consumed worldwide, although at significantly altering levels. Tea is fundamentally produced in three basic forms. Green tea is prepared following such a technique as to rule out the oxidation of green leaf polyphenols, but at the time of black tea production oxidation is promoted so that most polyphenols are oxidized. However, oolong tea is a partially oxidized product. Out of 2.5 million metric tons of dried tea produced every year, only 20% is green tea and less than 2% is oolong tea.<\/p>\n

Tea and those times<\/h2>\n
\n

I say let the world go to hell, but I should always have my tea.<\/strong><\/p>\n

Fyodor Dostoyevsky<\/p>\n<\/blockquote>\n

According to some Chinese legends, tea was invented accidentally by the Chinese Emperor Shen Nong when leaves of the Camellia Sinensis<\/a><\/em> plant drifted into a heated open pot of water. In 59 B.C., Wang Bao wrote the first known book with instructions on buying and preparing tea. In 22 C.E., famed physician and surgeon Hua Tuo wrote Shin Lun in which he described tea\u2019s ability to improve mental functions. Around 450 C.E., the demand for tea rose steadily. Rather than harvest leaves from wild tress, farmers began to develop ways to cultivate tea. In 479 C.E., during the Tang Dynasty, powered tea was produced. Caravans carried tea on the Silk Road, trading with India, Turkey and Russia. In 780 C.E. poet Lu yu wrote the first book of tea describing the methods of cultivation and preparation of tea.<\/p>\n

\"Tea<\/p>\n

Chemicals responsible for Tea Flavour<\/h2>\n

Polyphenols, amino acids, methylxanthines and many volatile organic compounds are chiefly responsible for the flavour, taste and aroma. Interesting feature is that in the fresh leaves, most of these aromatic compounds do not exist. However, they are derived from other substances during processing, such as leaf withering, fermentation, and drying. Polyphenols and flavonoids make up 39% of the dry weight of fresh tea leaves. These are important metabolites produced by the plant itself as a defence against predators. Tea is often said to contain more caffeine than coffee. However, this information is based on percentage weight and tea is often diluted much more than coffee. Variety of tea used and brewing methodology can affect how much caffeine is actually extracted into the final drink.<\/p>\n

Chemicals responsible for the medicinal properties of Tea<\/h2>\n

Since ancient times, tea has been considered to possess medicinal properties. It was early in 19th century, when western chemists isolated and characterized the chemical constituents of tea and started synthesising those compounds. Xanthine derivatives such as caffeine, theophylline, theobromine and the glutamide derivative theanine are the fundamental constituents of tea. Such compounds are extremely precious owing to their distinguished stimulant properties, and have also been reported to have beneficial effects on memory and on the immune system. Vitamin E, vitamin C, fluoride and potassium are the other nutritional counterparts of tea.<\/p>\n

<\/p>\n

Catechins are responsible for the astringency of Tea<\/h2>\n

The astringency of the beverage is due to phenolic constituents known as catechins, which make up a group of compounds that are closely related to tannins. Broadly speaking, tannin is a gallic acid ester of a carbohydrate or phenolic compound and includes compounds derived from wood that are unrelated to tea. Tannins are acidic due to the phenolic hydroxyl groups on the gallic acid moiety. They also act as antioxidants<\/a> and form complexes or chelates with metals. All of the tannins in tea are catechins, which as a group are hydroxylated flavanols and their gallic acid esters. These compounds make up roughly half of the hot water-soluble material in tea beverages. Some types of catechins are also contained in other plants, but the “tea catechins” are unique to the tea plant. During fermentation process, these catechins undergo phenolic oxidative coupling reactions that yield red-colored catechin dimers such as thearubigins (proanthocyanidins). This latter account for the darker color of the beverages produced from oolong and black tea, and also has physiological activity similar to that of the catechins including antibiotic and immunomodulatory effects. Green tea does not contain appreciable amounts of these catechin dimers.<\/p>\n

\"Structures
Structures of some compounds present in Tea<\/figcaption><\/figure>\n

It is believed that catechins have a wide array of beneficial health effects such as anti-inflammatory, neuroprotective activity, antiviral, antiulcer, antibacterial and antiparasitic effects. Out of many such catechins, widely studied catechin in relation to health affairs is epigallocatechin 3-gallate (EGCG). EGCG constitutes more than 50% of the total flavonoid content in green tea and it is an extremely effective antioxidant. The most studied catechin in relation to health contributing potential is EGCG is a potent antioxidant, and acts to inhibit a number of physiologically important enzymes. There is some evidence that it might have therapeutic applications in the treatment of some types of cancer, chronic fatigue syndrome, endometriosis, neurodegeneration, periapical lesions, regulating the HIV viral load, Sj\u00f6gren’s syndrome, and spinal muscular atrophy, to name a few.<\/p>\n

<\/p>\n

Green Tea is rich in Antioxidants<\/h2>\n

All types of tea are brewed from the dried leaves of the Camellia Sinensis<\/em> bush and the level of oxidation of the leaves determines the type of tea. Green tea is one of the less processed types of tea and it contains the most antioxidants and beneficial polyphenols since it is obtained from unoxidized leaves. Fresh tea leaf is unusually rich in the flavanol group of polyphenols known as catechins which may constitute up to 30% of the dry leaf weight.<\/p>\n

Caffeine is present at an average level of 3% along with very small amounts of the other common methylxanthines, theobromine and theophylline. The amino acid theanine (5-N-ethylglutamine) is also unique to tea, as has been discussed later. Polyphenols present in black tea can be due to many factors. Theaflavins are the most important one. Whereas, other type is thearubigens, a large group of polymeric polyphenols (structure of these compounds are not properly known till date). Presence of these groups mainly contributes towards the orange-red colouration of tea, in addition to the taste. Tea accumulates aluminum and manganese.<\/p>\n

In addition to the normal complement of plant cell enzymes, tea leaf contains an active polyphenol oxidase which catalyzes the aerobic oxidation of the catechins when the leaf cell structure is disrupted during black tea manufacture. The various quinones produced by the enzymatic oxidations undergo condensation reactions which result in a series of compounds, including bisflavanols, theaflavins, epitheaflavic acids, and thearubigens, which impart the characteristic taste and colour properties of black tea. Most of these compounds readily form complexes with caffeine.<\/p>\n

\"Structures
Structures of some more compounds present in Tea<\/figcaption><\/figure>\n

There is no tannic acid in tea. Thearubigens constitute the largest mass of the extractable matter in black tea but their composition is not well known. Proanthocyanidins make up part of the complex. Tea peroxidase may be involved in their generation. The catechin quinones also initiate the formation of many of the hundreds of volatile compounds found in the black tea aroma fraction. Green tea composition is very similar to that of the fresh leaf except for a few enzymatically catalyzed changes which occur extremely rapidly following plucking. New volatile substances are produced during the drying stage. Oolong tea is intermediate in composition between green and black teas.<\/p>\n

<\/p>\n

Green Tea has several health benefits<\/h2>\n
    \n
  • Report says that conventional Indian and Chinese medicine used green tea to heal wounds, regulating body temperature and to control bleeding<\/strong>.<\/li>\n
  • Green tea also played a significant role to improve heart condition<\/strong>.<\/li>\n
  • It also helps in digestion and plays an important role in improvement of mental health<\/strong>.<\/li>\n
  • Encouraging effects of green tea have been observed to liver disorders<\/strong>.<\/li>\n
  • Even green tea is very much effective against type 2 diabetes, and Alzheimer’s disease<\/strong>.<\/li>\n
  • L-theanine (often referred to as theanine) present in green tea affects alpha brain wave activity and support relaxation<\/strong>. Theanine is an amino acid that has a relaxing, but not sedating, effect. Theanine is responsible for tea\u2019s umami, a flavor which is considered the fifth taste sensed by humans. Theanine readily crosses the blood-brain barrier, making it an effective brain supplement ingredient.<\/li>\n
  • Methylxanthine present in green tea conveys bitter taste and methylxanthine is responsible for its stimulant effect<\/strong> by blocking the action of adenosines.<\/li>\n<\/ul>\n

    \"Green<\/p>\n

      \n
    • Green tea is also believed to lower the risk of cancer<\/strong>. Polyphenols in tea are responsible to decrease tumor growth in laboratory. Studies have shown that green tea has positive effects on several cancers like: breast, bladder, ovarian, colorectal (bowel), oesophageal (throat), lung, prostate, skin and stomach. However, in 2005, the Food and Drug Administration (FDA) has clearly mentioned that there is no sound evidence for green tea consumption and reduced risk of cancers.<\/li>\n
    • Green tea contains Catechins and Epigallocatechin gallate, important antioxidants. Catechins help to reduce the amount of malondialdehyde and thiobarbituric acid-reactive substances in the blood. These acids in the blood aid with the storage of fat through the body. The use of Catechins is to cut down the amounts of the acid and help us so that body doesn\u2019t gain more weight<\/strong>.<\/li>\n
    • On the other hand, Epigallocatechin gallate improves the cognitive function of our brain<\/strong>, helping circulating the blood to the brain at a faster rate. It is believed that casein proteins in milk could bind with the polyphenols present in green tea and as a result prevents their antioxidant effect.<\/li>\n<\/ul>\n

      <\/p>\n

      Green Tea is not the magic bullet<\/h2>\n

      Going green is the key, they said. That is what I believed too and I started writing this blog with a cup of green tea in my hand. Everything was going smoothly (both this write-up and having green tea) till some guy in chemistry laboratory does some research and comes up with something not-so-appealing. They claim that green tea consumption has side effects. It will be better if we believe that.<\/p>\n

      Initially, I will throw light on caffeine as I have already told you that green tea contains caffeine. Too much of caffeine intake is related to anxiety, insomnia (problem with sleeping), upset stomach, tremors, restlessness, etcetera and related problems. Those who are intolerant to caffeine suffer more. Caffeine boosts the amount of acid involved in the digestive procedure causing pain or nausea. Caffeine is known to stimulate the heart as well. It causes heart rate to speed up, causing irregularly fast heartbeat \u2013 a condition called tachycardia. Since caffeine is diuretic, it must be limited during pregnancy. This is so because caffeine might affect the amount of water in the body. Hydration is vital during pregnancy period and in presence of diuretics like caffeine, there could be a problem. Losing too much of water can cause an imbalance in the body\u2019s electrolytes.<\/p>\n

      Often too much of green tea consumption reduces the ability of body to absorb iron. This happens because polyphenols bind to the iron in the intestinal cells and prevent it from entering the bloodstream and this polyphenol-iron complex is eventually excreted from the body. All of us know that deficiency of iron can cause serious health problems.<\/p>\n

      Other compounds present in green tea can also interact with certain medications and the consequences can be fatal. EGCG is known to inhibit an enzyme known as myeloperoxidase, which might cause inflammation. Along with EGCG green tea contains tannins, which can block the absorption of iron from food and food supplements. Research reveals that adding lemon to green tea or drinking green tea in between meals can counter this issue.<\/p>\n

      Besides these, side effects of green tea include Diarrhea, Muscle Tremors And Contractions, Heartburn, Dizziness, Tinnitus, Convulsions, Bleeding Disorders, Glaucoma, High Blood Pressure, Liver Disease, Osteoporosis, Skin Allergies, Kidney Issues, Frequent Urination and Fertility problems. Most of the aforesaid problems are due to the presence of caffeine present in green tea.<\/p>\n

      Nevertheless, there are no cases of green tea causing issues when consumed in moderation. The quality of green tea matters too…<\/p>\n

      Come, let us have another cup of green tea together and talk about happy things.<\/strong><\/p>\n

      \"Cups
      \n<\/p>\n

      References<\/h4>\n
        \n
      1. Preedy VR. Tea in Health and Disease Prevention.<\/em> Academic Press [2013].<\/li>\n
      2. Watson RR, Preedy VR, Zibadi S. Polyphenols in Human Health and Disease.<\/em> Academic Press [2013].<\/li>\n
      3. Alban D. EGCG and Green Tea: Boost Your Brain Health and Function.<\/em> Be Brain Fit. 20 April [2016].<\/li>\n
      4. Nagao T, Komine Y, Soga S, Meguro S, Hase T, Tanaka Y, Tokimitsu I. Ingestion of a tea rich in catechins leads to a reduction in body fat and malondialdehyde-modified LDL in men.<\/em> The American journal of clinical nutrition. [2005] 81(1): 122-9.<\/li>\n
      5. Reto M, Figueira ME, Filipe HM, Almeida CM. Chemical composition of green tea (Camellia sinensis) infusions commercialized in Portugal. Plant foods for human nutrition.<\/em> [2007] 62(4): 139-44.<\/li>\n
      6. Graham HN. Green tea composition, consumption, and polyphenol chemistry.<\/em> Preventive Medicine. [1992] 21(3): 334-50.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        Green tea improves heart condition, mental health, helps losing weight, cures liver disorder etc. However, too much consumption of Green tea can cause several health problems.<\/p>\n","protected":false},"author":2,"featured_media":268,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[5],"tags":[12,10],"class_list":["post-266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chemistry","tag-beverage","tag-food"],"yoast_head":"\nGreen Tea ~ History, Composition, Benefits and Side-effects<\/title>\n<meta name=\"description\" content=\"Green tea improves heart condition, mental health, helps losing weight, 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