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The Effect of Tea on Cardiovascular Diseases

Year 2020, Volume: 17 Issue: 1, 131 - 136, 06.07.2020
https://doi.org/10.25308/aduziraat.658756

Abstract

Tea, obtained after done various operations by
gathering the leaves of Camellia sinensis,
is the most consumed drink in the world after water.
The tea being always green is a plant that grows in
rainy and warm climate.
The types of
tea are obtained by passed from different operations of plucked leaves. These
processes are divided into three groups impending fermented (black tea) and
non-fermented (white and green tea) and
semi-fermented (oolong tea).
Each type of tea has a different composition by depending on how the
leaves are processed, the maturation process, geographical area and
agricultural practices.
Made epidemiological studies have shown that tea and its components,
especially flavonoids, have protective effects on the cardiovascular system.
Theaflavins, polyphenols such as thearubigins,
especially components such as catechins, are responsible for the antioxidant
effects.
Therefore tea, contains
properties such as hypocholesterolemic, antiatherosclerotic, antibacterial,
antioxidative, antimutagenic, anticarcinogenic, antiangiogenic, apoptotic.
 Studies show
that tea consumption of 6-10 cups (approximately 960-1600 ml) a day  significantly reduces the risk of chronic
diseases. In this study, it was stated that antioxidants in tea content have a
major role in preventing the onset and progression of oxidative stress-
induced
illnesses when they are inadequate in terms of endogenous defense against
reactive
species. In addition, it was aimed to investigate new
findings about the protective effects of
 antioxidants in tea against cardiovascular illnesses.

References

  • Altuğ T, Elmacı Y (1998) Gıdalarda Doğal Olarak Bulunan Lezzet Bileşenleri. Gıda Kimyası, Hacettepe Ünv. Yayınları 453-86. Ankara
  • Atalay D, Erge S (2017) Determination Of Some Physical And Chemical Properties Of White, Green And Black Teas (Camellia Sinensis). GIDA/The Journal of FOOD 42.
  • Carloni P, Luca T, Lucia P, Tiziana B, Chisomo C, Alexander K, Elisabetta D (2013) Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food research international 53: 900-08.
  • Chang K (2015) World tea production and trade: Current and future development. A publication by the Food and Agricultural Organization of the United Nations, Rome. Available online at www. fao. org (date accessed 29 May 2016).
  • Cheng T (2006) All teas are not created equal: the Chinese green tea and cardiovascular health. International journal of cardiology 108: 301-08.
  • Cooper R, James M, Dorothy M (2005) Medicinal benefits of green tea: Part I. Review of noncancer health benefits. Journal of Alternative & Complementary Medicine 11: 521-28.
  • ÇAYKUR (2011) Beyaz Çayın Tarihçesi ve Üretim Teknolojisi. Accessed 04.04.2018.
  • Çelik F (2006) Çay (Camellia sinensis); içeriği, sağlık üzerindeki koruyucu etkisi ve önerilen tüketimi. Türkiye Klinikleri Journal of Medical Sciences 26: 642-48.
  • Formica JV, Regelson W (1995) Review of the biology of quercetin and related bioflavonoids. Food and Chemical Toxicology 33: 1061-80.
  • Gardner E, Ruxton C, Leeds (2007) Black tea–helpful or harmful? A review of the evidence. European journal of clinical nutrition 61: 3.
  • Graham N (1992) Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine 21: 334-50.
  • Haslam E (2003) Thoughts on thearubigins. Phytochemistry 64: 61-73.
  • Henning M, Claudia F, Hyun L, Arthur A, Vay L, David H (2003) Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity. Nutrition and cancer 45: 226-35.
  • Hertog M, Edith J, Daan K, Hollman P, Katan M (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. The Lancet 342: 1007-11.
  • Hilal Y, Engelhardt U (2007) Characterisation of white tea–Comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit 2: 414-21.
  • Hirata K, Kenei S, Hiroyuki W, Ryo O, Koutaro T, Minoru Y, Shunichi H, Junichi Y (2004) Black tea increases coronary flow velocity reserve in healthy male subjects. American Journal of Cardiology 93: 1384-88.
  • Hodgson M (2008) Tea flavonoids and cardiovascular disease. Asia Pacific Journal of clinical nutrition 17: 288-90.
  • Hodgson M, Puddey P, Valerie B, Gerald W, Lawrence B (2002) Regular ingestion of black tea improves brachial artery vasodilator function. Clinical Science 102: 195-201.
  • Hodgson M, Ian B, Kevin D, Valerie B, Trevor A, Rima Abu-A, Lawrence J (2000) Acute effects of ingestion of black and green tea on lipoprotein oxidation. The American journal of clinical nutrition 71: 1103-07.
  • Hollman P, Edith J, Martijn B (1999) Tea flavonols in cardiovascular disease and cancer epidemiology. Proceedings of the Society for experimental Biology and Medicine 220: 198-202.
  • Katiyar A, Zhi Y, Ashok K, Hasan M (1992) Epigallocatechin‐3‐gallate in camellia sinensis leaves from Himalayan region of Sikkim: Inhibitory effects against biochemical events and tumor initiation in sencar mouse skin.
  • Katiyar K, Hasan M (1997) Inhibition of phorbol ester tumor promoter 12-O-tetradecanoylphorbol-13-acetate-caused inflammatory responses in SENCAR mouse skin by black tea polyphenols. Carcinogenesis 18: 1911-16.
  • Koutelidakis E, Konstantina A, Mauro S, Charalambos P, Michael K, Monia P, Maria K (2009) Green tea, white tea, and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice. Nutrition 25: 453-58.
  • Langley E, Simon C (2000) Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay. International journal of food sciences and nutrition 51: 181-88.
  • Leung L, Yalun S, Ruoyun C, Zesheng Z, Yu H, Zhen C (2001)Theaflavins in black tea and catechins in green tea are equally effective antioxidants. The Journal of nutrition 131: 2248-51.
  • Mahmood T, Naveed A, Barkat K (2010) The morphology, characteristics, and medicinal properties of Camellia sinensis tea. Journal of Medicinal Plants Research 4: 2028-33. McKay L, Blumberg J (2002) The role of tea in human health: an update. Journal of the American College of Nutrition 21: 1-13.
  • Mennen I, Denis M, Pilar G, Paul P, Sandrine B, Eric B, Michèle M, Claire F, Serge H (2003) Tea consumption and cardiovascular risk in the SU. VI. MAX Study: Are life-style factors important?. Nutrition research 23: 879-90.
  • Namita P, Rawat M, Kumar J (2012) Camellia Sinensis (green tea): A review. Global journal of pharmacology 6: 52-59.
  • Rein D, Teresa G, Debra P, Ted W, Harold H, Robert G, Carl L (2000) Cocoa and wine polyphenols modulate platelet activation and function. The Journal of nutrition 130: 2120S-26S.
  • Santana R, Gilberto S, Gayle A, Adams A, Cynthia P, Shiau-Yin W, Roderick H (2001) Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis 495: 61-74.
  • Sarı F (2010) Çay İşlemede Teanin Miktarının Değişimi. Doktora Tezi, Ankara Üniversitesi.
  • Sies H, Tankred S, Christian H, Malte K (2005) Cocoa polyphenols and inflammatory mediators. The American journal of clinical nutrition 81: 304S-12S.
  • Sumpio E, Alfredo C, David W, Feng Q, Quan C (2006) Green tea, the “Asian paradox,” and cardiovascular disease. Journal of the American College of Surgeons 202: 813-25.
  • Tijburg L, Mattern T, Folts J, Weisgerber U, Katan M (1997) Tea flavonoids and cardiovascular diseases: a review. Critical Reviews in Food Science & Nutrition 37: 771-85.
  • Tosun İ (2012) Çay ve çay fenoliklerinin antioksidan aktivitesi. Anadolu Tarım Bilimleri Dergisi 20: 78-83.
  • Üstün Ç, Demirci N (2013) Çay Bitkisinin (Camellia Sinensis L.) Tarihsel Gelişimi Ve Tibbi Açidan Değerlendirilmesi. Bildiriler Kitabı: 175.
  • Vinson A, Karolyn T, Nancy W (2004) Green and black teas inhibit atherosclerosis by lipid, antioxidant, and fibrinolytic mechanisms. Journal of agricultural and food chemistry 52: 3661-65.
  • Yang S, Landau M (2000) Effects of tea consumption on nutrition and health. The Journal of nutrition 130: 2409-12.
  • Yang Y, Lu F, Wu J, Wu C, Chang C (2004) The protective effect of habitual tea consumption on hypertension. Archives of internal medicine 164: 1534-40.

Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi

Year 2020, Volume: 17 Issue: 1, 131 - 136, 06.07.2020
https://doi.org/10.25308/aduziraat.658756

Abstract

Camellia sinensis yapraklarının toplanarak çeşitli işlemler yapıldıktan sonra elde edilen çay,
dünyada sudan sonra en çok tüketilen içecektir. Her zaman yeşil kalan çay,
yağmurlu ve ılık iklimde yetişen bir bitkidir. Çayın türleri, koparılan
yaprakların farklı işlemlerden geçirilmesiyle elde edilir. Bu işlemler;
fermente olan (siyah çay) ile fermente olmayanlar (beyaz ve yeşil çay) ve yarı
fermente olanlar (oolong çayı) olmak üzere üç gruba ayrılır. Her çay türü,
yaprakların nasıl işlendiğine, olgunlaşma sürecine, coğrafi bölgeye ve tarımsal
uygulamalara bağlı olarak ayrı bir bileşime sahiptir. Yapılan epidemiyolojik
çalışmalar, çay ve bileşenlerinin özellikle flavonoidlerin, kardiyovasküler
sistem üzerinde koruyucu etkileri olduğunu göstermiştir. Theaflavinler,
thearubiginler gibi polifenoller ve özellikle kateşinler gibi bileşenler,
antioksidan etkilerden sorumludur. Bu nedenle çay
hipokolesterolemik,
antiaterosklerotik,
antibakteriyel,
antioksidatif, anti­mutajenik, antikarsinojenik, antianjiyojenik, apoptotik
gibi özellikleri içerir. Yapılan çalışmalar, günde 6-10 fincan (yaklaşık
960-1600 ml) çay tüketiminin kronik hastalıklardaki riski önemli oranda
azalttığını göstermektedir.
Bu çalışmada, çay içeriğindeki
antioksidanların reaktif türlere karşı endojen savunma açısından yetersiz
kaldığında oksidatif stres kaynaklı hastalıkların başlangıcını ve ilerlemesini
engellemede büyük bir role sahip olduğu belirtilmiştir. Ayrıca çaydaki
antioksidanların, kardiyovasküler hastalıklara karşı koruyucu etkileri ile
ilgili yeni bulguları araştırmak amaçlanmıştır. 

References

  • Altuğ T, Elmacı Y (1998) Gıdalarda Doğal Olarak Bulunan Lezzet Bileşenleri. Gıda Kimyası, Hacettepe Ünv. Yayınları 453-86. Ankara
  • Atalay D, Erge S (2017) Determination Of Some Physical And Chemical Properties Of White, Green And Black Teas (Camellia Sinensis). GIDA/The Journal of FOOD 42.
  • Carloni P, Luca T, Lucia P, Tiziana B, Chisomo C, Alexander K, Elisabetta D (2013) Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food research international 53: 900-08.
  • Chang K (2015) World tea production and trade: Current and future development. A publication by the Food and Agricultural Organization of the United Nations, Rome. Available online at www. fao. org (date accessed 29 May 2016).
  • Cheng T (2006) All teas are not created equal: the Chinese green tea and cardiovascular health. International journal of cardiology 108: 301-08.
  • Cooper R, James M, Dorothy M (2005) Medicinal benefits of green tea: Part I. Review of noncancer health benefits. Journal of Alternative & Complementary Medicine 11: 521-28.
  • ÇAYKUR (2011) Beyaz Çayın Tarihçesi ve Üretim Teknolojisi. Accessed 04.04.2018.
  • Çelik F (2006) Çay (Camellia sinensis); içeriği, sağlık üzerindeki koruyucu etkisi ve önerilen tüketimi. Türkiye Klinikleri Journal of Medical Sciences 26: 642-48.
  • Formica JV, Regelson W (1995) Review of the biology of quercetin and related bioflavonoids. Food and Chemical Toxicology 33: 1061-80.
  • Gardner E, Ruxton C, Leeds (2007) Black tea–helpful or harmful? A review of the evidence. European journal of clinical nutrition 61: 3.
  • Graham N (1992) Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine 21: 334-50.
  • Haslam E (2003) Thoughts on thearubigins. Phytochemistry 64: 61-73.
  • Henning M, Claudia F, Hyun L, Arthur A, Vay L, David H (2003) Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity. Nutrition and cancer 45: 226-35.
  • Hertog M, Edith J, Daan K, Hollman P, Katan M (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. The Lancet 342: 1007-11.
  • Hilal Y, Engelhardt U (2007) Characterisation of white tea–Comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit 2: 414-21.
  • Hirata K, Kenei S, Hiroyuki W, Ryo O, Koutaro T, Minoru Y, Shunichi H, Junichi Y (2004) Black tea increases coronary flow velocity reserve in healthy male subjects. American Journal of Cardiology 93: 1384-88.
  • Hodgson M (2008) Tea flavonoids and cardiovascular disease. Asia Pacific Journal of clinical nutrition 17: 288-90.
  • Hodgson M, Puddey P, Valerie B, Gerald W, Lawrence B (2002) Regular ingestion of black tea improves brachial artery vasodilator function. Clinical Science 102: 195-201.
  • Hodgson M, Ian B, Kevin D, Valerie B, Trevor A, Rima Abu-A, Lawrence J (2000) Acute effects of ingestion of black and green tea on lipoprotein oxidation. The American journal of clinical nutrition 71: 1103-07.
  • Hollman P, Edith J, Martijn B (1999) Tea flavonols in cardiovascular disease and cancer epidemiology. Proceedings of the Society for experimental Biology and Medicine 220: 198-202.
  • Katiyar A, Zhi Y, Ashok K, Hasan M (1992) Epigallocatechin‐3‐gallate in camellia sinensis leaves from Himalayan region of Sikkim: Inhibitory effects against biochemical events and tumor initiation in sencar mouse skin.
  • Katiyar K, Hasan M (1997) Inhibition of phorbol ester tumor promoter 12-O-tetradecanoylphorbol-13-acetate-caused inflammatory responses in SENCAR mouse skin by black tea polyphenols. Carcinogenesis 18: 1911-16.
  • Koutelidakis E, Konstantina A, Mauro S, Charalambos P, Michael K, Monia P, Maria K (2009) Green tea, white tea, and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice. Nutrition 25: 453-58.
  • Langley E, Simon C (2000) Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay. International journal of food sciences and nutrition 51: 181-88.
  • Leung L, Yalun S, Ruoyun C, Zesheng Z, Yu H, Zhen C (2001)Theaflavins in black tea and catechins in green tea are equally effective antioxidants. The Journal of nutrition 131: 2248-51.
  • Mahmood T, Naveed A, Barkat K (2010) The morphology, characteristics, and medicinal properties of Camellia sinensis tea. Journal of Medicinal Plants Research 4: 2028-33. McKay L, Blumberg J (2002) The role of tea in human health: an update. Journal of the American College of Nutrition 21: 1-13.
  • Mennen I, Denis M, Pilar G, Paul P, Sandrine B, Eric B, Michèle M, Claire F, Serge H (2003) Tea consumption and cardiovascular risk in the SU. VI. MAX Study: Are life-style factors important?. Nutrition research 23: 879-90.
  • Namita P, Rawat M, Kumar J (2012) Camellia Sinensis (green tea): A review. Global journal of pharmacology 6: 52-59.
  • Rein D, Teresa G, Debra P, Ted W, Harold H, Robert G, Carl L (2000) Cocoa and wine polyphenols modulate platelet activation and function. The Journal of nutrition 130: 2120S-26S.
  • Santana R, Gilberto S, Gayle A, Adams A, Cynthia P, Shiau-Yin W, Roderick H (2001) Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis 495: 61-74.
  • Sarı F (2010) Çay İşlemede Teanin Miktarının Değişimi. Doktora Tezi, Ankara Üniversitesi.
  • Sies H, Tankred S, Christian H, Malte K (2005) Cocoa polyphenols and inflammatory mediators. The American journal of clinical nutrition 81: 304S-12S.
  • Sumpio E, Alfredo C, David W, Feng Q, Quan C (2006) Green tea, the “Asian paradox,” and cardiovascular disease. Journal of the American College of Surgeons 202: 813-25.
  • Tijburg L, Mattern T, Folts J, Weisgerber U, Katan M (1997) Tea flavonoids and cardiovascular diseases: a review. Critical Reviews in Food Science & Nutrition 37: 771-85.
  • Tosun İ (2012) Çay ve çay fenoliklerinin antioksidan aktivitesi. Anadolu Tarım Bilimleri Dergisi 20: 78-83.
  • Üstün Ç, Demirci N (2013) Çay Bitkisinin (Camellia Sinensis L.) Tarihsel Gelişimi Ve Tibbi Açidan Değerlendirilmesi. Bildiriler Kitabı: 175.
  • Vinson A, Karolyn T, Nancy W (2004) Green and black teas inhibit atherosclerosis by lipid, antioxidant, and fibrinolytic mechanisms. Journal of agricultural and food chemistry 52: 3661-65.
  • Yang S, Landau M (2000) Effects of tea consumption on nutrition and health. The Journal of nutrition 130: 2409-12.
  • Yang Y, Lu F, Wu J, Wu C, Chang C (2004) The protective effect of habitual tea consumption on hypertension. Archives of internal medicine 164: 1534-40.
There are 39 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Erratum
Authors

Erkan Polat 0000-0002-3356-1758

Ayşe Demet Karaman 0000-0001-9913-9763

Serdal Öğüt 0000-0001-8863-7249

Publication Date July 6, 2020
Published in Issue Year 2020 Volume: 17 Issue: 1

Cite

APA Polat, E., Karaman, A. D., & Öğüt, S. (2020). Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 17(1), 131-136. https://doi.org/10.25308/aduziraat.658756
AMA Polat E, Karaman AD, Öğüt S. Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi. ADÜ ZİRAAT DERG. July 2020;17(1):131-136. doi:10.25308/aduziraat.658756
Chicago Polat, Erkan, Ayşe Demet Karaman, and Serdal Öğüt. “Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 17, no. 1 (July 2020): 131-36. https://doi.org/10.25308/aduziraat.658756.
EndNote Polat E, Karaman AD, Öğüt S (July 1, 2020) Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 17 1 131–136.
IEEE E. Polat, A. D. Karaman, and S. Öğüt, “Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi”, ADÜ ZİRAAT DERG, vol. 17, no. 1, pp. 131–136, 2020, doi: 10.25308/aduziraat.658756.
ISNAD Polat, Erkan et al. “Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 17/1 (July 2020), 131-136. https://doi.org/10.25308/aduziraat.658756.
JAMA Polat E, Karaman AD, Öğüt S. Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi. ADÜ ZİRAAT DERG. 2020;17:131–136.
MLA Polat, Erkan et al. “Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, vol. 17, no. 1, 2020, pp. 131-6, doi:10.25308/aduziraat.658756.
Vancouver Polat E, Karaman AD, Öğüt S. Çayın Kardiyovasküler Hastalıklar Üzerine Etkisi. ADÜ ZİRAAT DERG. 2020;17(1):131-6.