Caffeine in tea Camellia sinensis — Content, absorption, benefits and risks of consumption

Gramza‐Michałowska, Anna

doi:10.1007/s12603-013-0404-1

Cited by 55 publications

(30 citation statements)

References 88 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We found that high-frequency tea intake was also significantly associated with rosacea occurrence other than aggravation in the present study for the first time. 33 Studies reported that caffeine played a significant role in sleep deprivation and activation of sympathetic nerves, 34 mediating skin vasodilatation through stimulating iontophoresis of acetylcholine. However, it is not always made at high temperatures.…”

Section: Discussionmentioning

confidence: 99%

“…32 However, the amount of caffeine in most teas is more than that in coffee. 33 Studies reported that caffeine played a significant role in sleep deprivation and activation of sympathetic nerves, 34 mediating skin vasodilatation through stimulating iontophoresis of acetylcholine. 35 Increased sympathetic excitability and vasodilatation were thought to be involved in the occurrence and development of flushing and subcutaneous telangiectasia in rosacea.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Relationship between rosacea and dietary factors: A multicenter retrospective case–control survey

Yuan

Huang

Wang

et al. 2019

The Journal of Dermatology

View full text Add to dashboard Cite

Although patients with rosacea often consult dermatologists for dietary factors that might be related to their skin disorders, few studies have been conducted to research the relationship between rosacea and dietary factors. The purpose of this study was to evaluate the potential relationship between rosacea and diet among the large Chinese population with rosacea, which would provide dietary guidelines for patients with rosacea. A multicenter case–control study was conducted. The feeding frequency 2 years before the occurrence of rosacea was collected by standardized questionnaires. Multiple logistic regression analysis was used to calculate risks related to the diet. One thousand three hundred and forty‐seven patients with rosacea and 1290 controls were enrolled in our study. We found that high‐frequency intake of fatty food and tea presented a positive correlation with rosacea, while high‐frequency dairy product intake showed significant negative correlation with rosacea. Sweet food, coffee and spicy food appeared to be independent of any subset of rosacea in our study. However, high‐frequency dairy product intake showed a borderline beneficial effect on rosacea severity. We further analyzed the correlation between diet and the subtype of rosacea. We found that high‐frequency fatty intake was associated with erythematotelangiectatic rosacea (ETR) and phymatous rosacea, while high‐frequency tea intake was only associated with ETR. In addition, high‐frequency dairy product intake showed negative correlations with ETR and papulopustular rosacea. Rosacea is associated with some dietary factors, and our study is valuable in establishing dietary guidelines to prevent and improve rosacea.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Relationship between rosacea and dietary factors: A multicenter retrospective case–control survey

Yuan

Huang

Wang

et al. 2019

The Journal of Dermatology

View full text Add to dashboard Cite

show abstract

“…No association was found with TDP, analogously to what was observed in our previous InCHIANTI studies regarding all-cause mortality (17), substantial cognitive decline (34), and frailty syndrome (35). These differences in the results between TUP and TDP could be due to bioavailability and interactions of polyphenols with other compounds, such as caffeine (36). Thus, TUP measurement takes into account polyphenol bioavailability that highly varies between and within subjects (37).…”

Section: Discussionmentioning

confidence: 99%

Association between both total baseline urinary and dietary polyphenols and substantial physical performance decline risk in older adults: A 9-year follow-up of the InCHIANTI study

Rabassa

Zamora-Ros

Andrés‐Lacueva

et al. 2016

The Journal of nutrition, health and aging

View full text Add to dashboard Cite

Importance The decline in physical performance that occurs in many older subjects is a strong predictor of falls, hospitalization, institutionalization and mortality. Polyphenols are bioactive compounds that may play a preventive role against physical performance decline due to their antioxidant and anti-inflammatory properties. Objective To investigate the association between total urinary polyphenols (TUP) and total dietary polyphenols (TDP) and substantial physical performance decline over a nine-year period among older subjects. Methods This longitudinal study included 368 participants aged 65 years or older from the InCHIANTI (Invecchiare in Chianti) study, an Italian population-based cohort. TUP and TDP concentrations were assessed at baseline using the Folin-Ciocalteau (F-C) assay and a validated food frequency questionnaire, respectively. Physical performance was objectively measured at baseline and at nine-year follow-up using the Short Physical Performance Battery (SPPB). A substantial decline in physical performance was considered as a decrease of three or more points in the SPPB score. Results At the nine-year follow-up assessment, 71 participants had suffered a substantial decline in physical performance. In the fully adjusted logistic regression model, participants in the highest TUP tertile had a lower risk of substantial decline in physical performance than those in the lowest tertile (OR, 0.40; 95% CI, 0.17–0.93; P trend=0.033). However, no significant association between TDP intake and physical performance decline was observed. Conclusion This study shows that high TUP concentrations, a biomarker of polyphenol-rich exposure, were associated with lower risk of substantial decline in physical performance in community-dwelling older subjects over a nine-year period. These results suggest that a polyphenol-rich diet may play a role in protecting against physical performance decline in older people.

show abstract

“…Moreover, also in tea other substances different from caffeine might also affect cognition in man, such as theanine that crosses the BBB and is present in tea and mushroom (40,101). Polyphenols, particularly flavonoids like catechins (flavan-3-ols), constitute the most interesting group of green tea leaf components (102,103). Green tea contains more catechins than black tea or oolong tea, and these substances are in vitro and in vivo strong antioxidants.…”

confidence: 99%

Coffee, tea, and caffeine consumption and prevention of late-life cognitive decline and dementia: A systematic review

Panza

Solfrizzi

Barulli

et al. 2015

The Journal of nutrition, health and aging

165

View full text Add to dashboard Cite

A prolonged preclinical phase of more than two decades before the onset of dementia suggested that initial brain changes of Alzheimer's disease (AD) and the symptoms of advanced AD may represent a unique continuum. Given the very limited therapeutic value of drugs currently used in the treatment of AD and dementia, preventing or postponing the onset of AD and delaying or slowing its progression are becoming mandatory. Among possible reversible risk factors of dementia and AD, vascular, metabolic, and lifestyle-related factors were associated with the development of dementia and late-life cognitive disorders, opening new avenues for the prevention of these diseases. Among diet-associated factors, coffee is regularly consumed by millions of people around the world and owing to its caffeine content, it is the best known psychoactive stimulant resulting in heightened alertness and arousal and improvement of cognitive performance. Besides its short-term effect, some case-control and cross-sectional and longitudinal population-based studies evaluated the long-term effects on brain function and provided some evidence that coffee, tea, and caffeine consumption or higher plasma caffeine levels may be protective against cognitive impairment/decline and dementia. In particular, several cross-sectional and longitudinal population-based studies suggested a protective effect of coffee, tea, and caffeine use against late-life cognitive impairment/decline, although the association was not found in all cognitive domains investigated and there was a lack of a distinct dose-response association, with a stronger effect among women than men. The findings on the association of coffee, tea, and caffeine consumption or plasma caffeine levels with incident mild cognitive impairment and its progression to dementia were too limited to draw any conclusion. Furthermore, for dementia and AD prevention, some studies with baseline examination in midlife pointed to a lack of association, although other case-control and longitudinal population-based studies with briefer follow-up periods supported favourable effects of coffee, tea, and caffeine consumption against AD. Larger studies with longer follow-up periods should be encouraged, addressing other potential bias and confounding sources, so hopefully opening new ways for diet-related prevention of dementia and AD.

show abstract

Caffeine in tea Camellia sinensis — Content, absorption, benefits and risks of consumption

Cited by 55 publications

References 88 publications

Relationship between rosacea and dietary factors: A multicenter retrospective case–control survey

Relationship between rosacea and dietary factors: A multicenter retrospective case–control survey

Association between both total baseline urinary and dietary polyphenols and substantial physical performance decline risk in older adults: A 9-year follow-up of the InCHIANTI study

Coffee, tea, and caffeine consumption and prevention of late-life cognitive decline and dementia: A systematic review

Contact Info

Product

Resources

About