BENEFITS AND DRAWBACKS OF GREEN TEA: REVIEW

Abstract

After drink, tea is the most drunk beverage in the world. Green tea contains more catechins than black tea or oolong tea and is a 'non-fermented' tea. Catechins are antioxidants that are potent in vitro and in vivo. In addition, the antioxidant value of this form of tea is increased by the content of certain minerals and vitamins. Green tea has been known by traditional Chinese medicine as a safe beverage since ancient times. Recent human studies indicate that green tea can respond to reducing the risk of cardiovascular disease and certain types of cancer, as well as promoting oral health and other physiological functions such as antihypertensive effects, body weight regulation, antibacterial and antiviral activity, solar ultraviolet safety, increased bone mineral density, anti-fibrotic properties, and anti-fibrotic properties. The inclusion of green tea in the category of drinks with functional properties has contributed to renewed interest in its health benefits. However, while all the data from research on green tea is very positive, further studies are required to properly understand its human health contributions and advise on its daily use in Western diets, where consumption of green tea is now minimal and intermittent.