Article ID Journal Published Year Pages File Type
8427961 Trends in Food Science & Technology 2018 12 Pages PDF
Abstract
Within that frame, there is a need for more studies on the possible health effects of tea. While studying on that effect, the effects of various doses, forms (in synthetic or natural product matrix), exposure in different periods (short or long term) on health should be studied. However, currently the conducted studies are promising for tea is a bioactive component like polyphenol, theaflavins, thearubigins, caffeine and mineral. In addition, although the fact intake with diet proved to be reliable at the end of the conducted acute and chronic toxicity test is another positive part, safety of bioactive component in tea should be supported through further studies.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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