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The Plymouth Student Scientist

Document Type

Literature Review

Abstract

Background and aims: Varieties of tea from the plant Camellia sinensis have been consumed for around 50 centuries and today are a popular beverage worldwide. Over the past 30 years much research has gone into the medicinal properties and health benefits that these teas provide consumers. This review aims to consolidate the benefits of tea’s antioxidant and antimicrobial properties and evaluate the research to this date. Methods: This review plans to use the primary literature available from journals and online sources found using search engines. Most recent literature will be used primarily, as well as that from 10-20 years ago for history, and studies using cohorts. Conclusions: Catechins from non-fermented varieties have both antimicrobial and antioxidant activities which offer protection from cancers, cardiovascular diseases and dental caries. Varieties of fermented teas, namely black tea, where catechins have been converted into thearubigins and theaflavins, have antimicrobial and antioxidant potential but to less of an extent. It is apparent however, that less research using black tea has been done relative to that of green.

Publication Date

2012-07-01

Publication Title

The Plymouth Student Scientist

Volume

5

Issue

1

First Page

304

Last Page

312

ISSN

1754-2383

Deposit Date

May 2019

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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