Tea, the most popular beverage consumed by two-thirds of the world’s population. Drinking the beverage tea has considered a health-promoting habit since ancient times Worldwide, 78 percent of tea produced is Black Tea. Discovered in China in 3000 BC or earlier. Made from un- oxidized leaves Enriched with the highest amount of antioxidants and beneficial polyphenols with minimum amount of caffeine. Used as medicinal plant throughout India, China and popular in various indigenous system of medicine like Ayurveda, Unani and Homoeopathy. Tea is the most widely consumed beverage in the world, next only to water. It is increasingly esteemed that tea contains polyphenols and other components that may reduce the risk of developing chronic diseases such as cancer, cardiovascular diseases, arthritis and diabetes. Further research that conforms to international standards should be performed to monitor the pharmacological and clinical effects of green tea and to clarify its mechanisms of action.

1. Amita Beniwal
FSN dept. AAU

2.  Tea, the most popular beverage consumed by two-
thirds of the world’s population is made from the
processed leaf of Camellia sinensis.
 Drinking the beverage tea has been considered a
health-promoting habit since ancient times
 Worldwide, 78 percent of tea produced is Black Tea

3.  Black Tea is consumed in European countries,
the US, India, and many Arabic countries
 Green Tea comprises 20% of tea production
and is the preferred form in China and Japan,
few countries in North Africa and the Middle
East
 The main tea producing countries are China,
India, Kenya, Sri Lanka, Turkey, Indonesia, and
Japan

4. TYPES OF TEA
 Tea types, based on processing or
harvested leaf development are
 Black tea
 Green Tea
 Oolong Tea
 White Tea
 Pu-erh tea

5. GREEN TEA
 Discovered in China in 3000 BC or earlier
 Made from un- oxidized leaves
 Enriched with the highest amount of
antioxidants and beneficial polyphenols with
minimum amount of caffeine.
 Used as medicinal plant throughout India,
China and popular in various indigenous
system of medicine like Ayurveda, Unani
and Homoeopathy

6. PROCESSING OF GREEN TEA
Sorting and Cleaning (thinly
spread for 2-3 hours)
Withering (Often)
Pan firing or steaming (1000C)
Rolling and Shaping
Drying
Green tea

7. COMPOSITION OF GREEN TEA
Content % Dry Weight
Proteins 15-20
Amino acids 1-4
Fiber 26
Carbohydrate 7
Lipids 7
Pigments 2
Minerals 5
Phenolic Compounds 30
Oxidized Phenolic compounds 0
Caffeine 0.4-10

8. BIOACTIVE COMPOUNDS IN
GREEN TEA
 Polyphenols - flavanols, flavandiols, flavonoids, and
phenolic acids; for up to 30% of the dry weight.
 Catechins - four kinds
 Epicatechin, Epigallocatechin, Epicatechin-3-gallate,
and EGCG
 Caffeine content
 Flavonols, including quercetin, kaempferol, myricitin
and their glycosides are also present in tea.
 The preparation methods influence the catechins
both quantitatively and qualitatively

9. HEALTH BENEFITS OF GREEN TEA
 Several epidemiological studies and clinical trials
showed that green tea (and black and Oolong teas to
a lesser extent) may reduce the risk of many chronic
diseases
 Tea catechins, especially epigallocatechin gallate
(EGCG), are considered to be associated with the
anti-cancer, anti-obesity, anti-atherosclerotic, anti-
diabetic, anti-bacterial, anti-viral, and anti-dental
caries effects of tea.
 green tea, its extract, and its isolated constituents
were also found to be effective in preventing oxidative
stress

10.  Caffeine stimulates wakefulness, decreases the
sensation of fatigue, and has a diuretic effect.
 It is also found to possess anti aging properties and
can be used for treatment of acne because of its
sheer effectiveness against fighting acne.
 Even the used tea wastes are useful in reduce
redness and inflammation on skin but these are
also helpful to reduce dark circles and puffy eyes

11. GREEN TEA AND CARDIOVASCULAR
DISEASE
 Enhanced cardiovascular and metabolic health
 Increases the activity of enzymes implicated in
cellular protection against reactive oxygen species:
superoxide dismutase in serum and the expression
of catalase in the aorta.
 Affect lipid metabolism by different pathways and
prevent the appearance of atherosclerotic plaque.
 Decreases the absorption of triglycerides and
cholesterol that increases excretion of fat

12. GREEN TEA AND CANCER
 Antioxidant activity
 EGCG and ECG, have substantial free radical scavenging activity and
may protect cells from DNA damage caused by reactive oxygen species.
 Shown to inhibit tumor cell proliferation and induce apoptosis in
laboratory and animal studies.
 Tea catechins have been shown to inhibit angiogenesis and tumor cell
invasiveness.
 May protect against damage caused by ultraviolet (UV) and β radiation
and they may modulate immune system function.
 Activates detoxification enzymes, such as glutathione S-transferase and
quinone reductase, that may help protect against tumor development.

13. GREEN TEA AND DIABETES
 Green tea has an antidiabetic effect
 It lowered glucose levels in the bloodstreams of
diabetic mice without affecting insulin levels
 Prevent development of insulin resistance,
hyperglycemia and other metabolic defects
 Has anti-oxidative and anti-inflammatory effects
in patients with type 2 diabetes mellitus

14. GREEN TEA AND WEIGHT LOSS
 Stimulates brown adipose tissue in vivo, with
thermogenesis greater than the effect the
caffeine content accounts for long term
ingestion of tea catechins stopped the
accumulation of body fat in mice with high fat
diet induced obesity
 Possibly due to the activation of hepatic lipid
metabolism
 Enhance energy expenditure and fat oxidation
and thereby induce weight loss

15.  EGCG–caffeine mixture stimulates energy
expenditure cannot be completely attributed to
its caffeine content because the thermogenic
effect of an EGCG–caffeine mixture is greater
than that of an equivalent amount of caffeine
 Therefore green tea has a vital role in general
health of human and it helps in weight reduction
which may reduce the risk of Non
communicable diseases

16. HARMFUL EFFECTS ON HUMAN HEALTH
 Harmful effects of tea overconsumption
(black or green) are due to three main
factors:
 caffeine content,
 the presence of aluminum, and
 the effects of tea polyphenols on iron
bioavailability

17. CONCLUSION
 Tea is the most widely consumed beverage in the
world, next only to water.
 It is increasingly esteemed that tea contains
polyphenols and other components that may reduce
the risk of developing chronic diseases such as cancer,
cardiovascular diseases, arthritis and diabetes.
 Further research that conforms to international
standards should be performed to monitor the
pharmacological and clinical effects of green tea and to
clarify its mechanisms of action.

18. RECOMMENDATION
 To maximize the health benefits of green tea safely,
recommendation drinking 2 to 3 cups daily, giving
240 to 500 milligrams of polyphenols
 Green tea extract supplements, 100 to 750
milligrams per day is recommended

19. GREEN TEA