Tea (Camellia sinensis)
•Last Updated: September 28 2022
Tea is both the common name of Camellia sinensis and the name of an infusion made with the leaves of this plant. Green tea is unfermented; black tea is fermented; oolong tea is partially fermented.
Tea (Camellia sinensis) is most often used for
Last Updated: September 28 2022
Tea is a form of drink created from steeping leaves of certain plants in hot water, and drinking the water soluble component.
There are various types of teas. Many popular teas are all derived from Camellia Sinensis, a plant that eventually is used to form Green, Black, White, and Oolong teas. Other teas, such as Fenugreek Tea, have unique properties as they are derived from unique plants.
Note that Tea (Camellia sinensis) is also known as:
- Green Tea
- Black Tea
- White Tea
- Oolong Tea
- tea
- Camellia sinensis
Tea (Camellia sinensis) should not be confused with:
Latest Research
1.^Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells.()
2.^Zhang L, Li N, Ma ZZ, Tu PFComparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSnJ Agric Food Chem.(2011 Aug 24)
4.^Protective Effects of Green Tea Extract against Hepatic Tissue Injury in Streptozotocin-Induced Diabetic Rats.()
5.^Khokhar S, Magnusdottir SGTotal phenol, catechin, and caffeine contents of teas commonly consumed in the United kingdomJ Agric Food Chem.(2002 Jan 30)
6.^Ali M, Afzal MA potent inhibitor of thrombin stimulated platelet thromboxane formation from unprocessed teaProstaglandins Leukot Med.(1987 Apr)
7.^Ali M, Afzal M, Gubler CJ, Burka JFA potent thromboxane formation inhibitor in green tea leavesProstaglandins Leukot Essent Fatty Acids.(1990 Aug)
8.^Afzal M, Al-Sweedan N, Massih LA, Takahashi K, Shibata S2-Amino-5-(N-ethylcarboxamido)-pentanoic Acid from Green Tea LeavesPlanta Med.(1987 Feb)
9.^Lee S, Park MK, Kim KH, Kim YSEffect of supercritical carbon dioxide decaffeination on volatile components of green teasJ Food Sci.(2007 Sep)
10.^White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles.()
11.^Zhao M, Ma Y, Wei ZZ, Yuan WX, Li YL, Zhang CH, Xue XT, Zhou HJDetermination and comparison of γ-aminobutyric acid (GABA) content in pu-erh and other types of Chinese teaJ Agric Food Chem.(2011 Apr 27)
12.^Jeng KC, Chen CS, Fang YP, Hou RC, Chen YSEffect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh teaJ Agric Food Chem.(2007 Oct 17)
13.^Wang Q, Peng C, Gong JEffects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh teaJ Sci Food Agric.(2011 Oct)
14.^Yang DJ, Hwang LSStudy on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-Erh teaJ Chromatogr A.(2006 Jun 30)
15.^Arts MJ, Haenen GR, Wilms LC, Beetstra SA, Heijnen CG, Voss HP, Bast AInteractions between flavonoids and proteins: effect on the total antioxidant capacityJ Agric Food Chem.(2002 Feb 27)
16.^van der Burg-Koorevaar MC, Miret S, Duchateau GSEffect of milk and brewing method on black tea catechin bioaccessibilityJ Agric Food Chem.(2011 Jul 27)
17.^van het Hof KH, Kivits GA, Weststrate JA, Tijburg LBBioavailability of catechins from tea: the effect of milkEur J Clin Nutr.(1998 May)
18.^Egert S, Tereszczuk J, Wein S, Müller MJ, Frank J, Rimbach G, Wolffram SSimultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humansEur J Nutr.(2012 Feb 25)
19.^Lorenz M, Jochmann N, von Krosigk A, Martus P, Baumann G, Stangl K, Stangl VAddition of milk prevents vascular protective effects of teaEur Heart J.(2007 Jan)
20.^Unachukwu UJ, Ahmed S, Kavalier A, Lyles JT, Kennelly EJWhite and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profilesJ Food Sci.(2010 Aug 1)
21.^Xu Y, Zhao H, Zhang M, Li CJ, Lin XZ, Sheng J, Shi WVariations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of TeaInt J Mol Sci.(2011)
22.^Dong J, Xu X, Liang Y, Head R, Bennett LInhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing methodFood Funct.(2011 Jun)
Primary Use