Drinking tea: Potential health benefits

Vimal Rarh; Pradeep Dwivedi; Vandana Sharma

doi:10.20425/ijts.v9i2and3.4533

Vimal Rarh R and D Department, Prajana Agro Associates (PAA), New Delhi, India
Pradeep Dwivedi Department of Chemistry, S.G.T.B. Khalsa College, University of Delhi, New Delhi, India
Vandana Sharma Department of Chemistry, S.G.T.B. Khalsa College, University of Delhi, New Delhi, India

DOI: https://doi.org/10.20425/ijts.v9i2and3.4533

Keywords: Antioxidants: Flavonoids; Eugenol; CHD; CVD; LDL 'Immune Modulator; Antiflammatory; Adaptogens; Obesity; Cancer; Tulsi Tea; Green and Black Tea

Abstract

The health benefits of tea have been linked to its polyphenols (Flavonoids) contents. These naturally occurring compounds are believed to have antioxidant properties, neutralizing free-radicals and damaging tissues in the body, genetic material and lipids, thereby contributing to on-set of chronic diseases. Tea drinking has been associated with oral health and bone health, and flavonoids may lower the risk of certain cancers by inhibiting oxidative damage in DNA from free-radical, promote programmed cell death or apoptosis, inhibit the rate of cell division thereby decreasing the growth of abnormal cells. Flavonoids may play a vital role in reducing the risk of cardiovascular diseases by decreasing lipid peroxidation and reducing the instances of heart attacks and strokes; compounds other than flavonoids have been shown to support the human immune system. In this corrmiunication, authors have tried to reiterate the benefits of drinking both black as well as green tea with focus on medicinal properties associated with them.