Trends of tea in cardiovascular health and disease: A critical review

Fang, Jian; Sureda, Antoni; Sanches-Silva, A.; Khan, Fazlullah; Xu, Suowen; Nabavi, Seyed M.

doi:10.1016/j.tifs.2019.04.001

Cited by 68 publications

(24 citation statements)

References 126 publications

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“…For the different varieties of tea, the content of beneficial ingredients and efficacies are frequently distinct. For instance, the catechins in green tea can significantly reduce the cardiovascular disease and prevent cancer (Fang et al., 2019; Yang, Wang, & Sheridan, 2018). The tea pigment in oolong tea has played an important role in improving the resistant aging ability and cosmetology (Li, Jin, Sun, Ye, & Liu, 2019).…”

Section: Introductionmentioning

confidence: 99%

Discrimination of tea varieties based on FTIR spectroscopy and an adaptive improved possibilistic c‐means clustering

Zhou

et al. 2020

J. Food Process. Preserv.

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Section: Introductionmentioning

confidence: 99%

Discrimination of tea varieties based on FTIR spectroscopy and an adaptive improved possibilistic c‐means clustering

Zhou

et al. 2020

J. Food Process. Preserv.

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“…They may also function indirectly as antioxidants through their effects on transcription factors and enzyme activities (Yan, Zhong, Duan, Chen, & Li, 2020). These compounds in green tea protect against a large amount of diseases, such as reduction the risk of cardiovascular disease (Fang et al, 2019; Pang et al, 2016), cancers (Bae, Kumazoe, Yamashita, & Tachibana, 2017; Wang, Cui, et al, 2020), anti‐inflammatory (Musial, Kuban‐Jankowska, & Gorska‐Ponikowska, 2020; Rha et al, 2019), high blood pressure (Li et al, 2019), antibacterial properties (Pang et al, 2016; Yang et al, 2020), and immune function (Williams et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Technical assessment of reverse osmosis for concentration of fresh tea leaf extract

Lai

Doan

Nguyễn

2021

J Food Process Engineering

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This paper focused on the concentration of waste fresh tea leaf extract, byproduct of tea processing, by application of reverse osmosis. The concentration was carried out by plate and frame crossflow system equipped HR98PP membrane, operating as concentration mode with full recirculation of retentate. Results show that permeate flux increased with increase in operating pressure. Modeling of permeate flux based on osmotic pressure model at 30 and 40 bar of operating pressure was proposed. Hermia's model was applied for analyzed the membrane fouling in operation process. Good agreement between complete pore blocking model and experimental data was found. The recovery yields and contents of total solid (TS), total polyphenols (PPs) and antioxidant capacity (AC), consequently effectiveness, at 40 bar of operating pressure were higher than those at 30 bar. At 40 bar of operating pressure and 7.57 of concentration factor, the recovery yields of TS, PPs, and AC were 83.7, 85.1, and 79.6%, respectively. Contents of TS, PPs, and AC in retentate and permeate were 64.62 and 1.91 g/L; 25.82 and 0.61 g GAE/L; 97.87 and 3.35 mM TEAC, respectively. Maximum theoretical content of TS at 40 bar was estimated as 341 g/L. Results imply that it is potential to apply reverse osmosis for concentration of waste fresh tea leaf extract to produce instant powder with high content of polyphenols. Practical applications The concentration of waste fresh tea leaf extract by reverse osmosis membrane Modeling of permeate flux in reverse osmosis Fouling mechanism was analyzed by Hermia's model. Recovery yields and contents of total solid, total polyphenols and antioxidant capacity in concentrate against concentration factor were estimated.

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“…Globally, tea is one of the most important beverages due to its health functions [11,12], and the total area of tea cultivation and production have been increasing over recent decades. Tea is also an important cash crop in many parts of the world, supporting the livelihoods of smallholder farmers, especially in places like China, India and Sri Lanka.…”

Section: Introductionmentioning

confidence: 99%

“…In 2018, the area and yield of tea production in China were about 60% and 45% of the total area and yield in the world. Tea production is therefore becoming a mainstay industry in most of the tea-producing regions [11,29].…”

Section: Introductionmentioning

confidence: 99%

China’s Tea Industry: Net Greenhouse Gas Emissions and Mitigation Potential

et al. 2021

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Tea is an important cash crop and a beverage that is widely consumed across the world. In China (the largest producer of tea), the industry is growing, and there is a need to understand current greenhouse gas (GHG) emissions and sequestrations and the potential for mitigation so that climate action can be strategically undertaken. Life cycle assessment and carbon footprint methods were used to quantify emissions in tea cultivation and processing in the 16 major producing regions for the year 2017. The system boundary was from cradle to factory gate, which was divided into three subsystems, namely agricultural materials production, tea production and tea processing. Several units of analysis were chosen: the production region (province), the production area (ha) and the product (kg loose tea), etc. Total GHG emissions were 28.75 Mt CO2eq, which were mainly attributable to energy use in tea processing (41%), fertilizer production (31.6%) and soil emissions (26.7%). This equated to 12.0 t CO2eq per ha and 10.8 kg CO2eq per kg processed tea. Production in Hubei, Yunan, Guizhou, Sichuan and Fujian provinces contributed almost two thirds of industry emissions, representing priority areas for strategic action to reduce GHG emissions. At the same time, the total carbon sink amounted to 21.37 MtCO2, representing 74.3% of total GHG emissions. The proportions stored in soil, biomass, and tea production were 49.3%, 30.0%, and 20.7%, respectively. If best recommended management practices for fertilizer application were adopted and biomass was used as a source of energy for tea processing, the GHG emissions reduction potential was 16.66 Mt CO2eq, or 58% of total emissions. The GHG emissions associated with tea production and processing in China appeared high by comparison to other regions of the world. However, considering the carbon sink and emissions reduction potential, the tea industry should be viewed as an important sector for climate action. Moreover, the potential for substantial GHG emissions reduction through the adoption of improved practices seems very realistic. There may also be additional opportunities for GHG emissions reduction through the development of organic tea cultivation systems.

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Trends of tea in cardiovascular health and disease: A critical review

Cited by 68 publications

References 126 publications

Discrimination of tea varieties based on FTIR spectroscopy and an adaptive improved possibilistic c‐means clustering

Discrimination of tea varieties based on FTIR spectroscopy and an adaptive improved possibilistic c‐means clustering

Technical assessment of reverse osmosis for concentration of fresh tea leaf extract

China’s Tea Industry: Net Greenhouse Gas Emissions and Mitigation Potential

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