the nutritional impact of tea
DESCRIPTION
This is a lecture I gave a few years ago to the Northern Colorado Dietetic Association in Fort Collins, CO.TRANSCRIPT
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What is Tea??
Camellia sinensis
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Tea ConsumptionWorldwide – (per capita consumption = 120 mL/day)
76-78% Black tea 20-22% Green tea <2% Oolong
In USA--50 billion servings per year
90% Black tea 10% Green tea 80%Iced tea
Rising Consumption
1990--$1.8 billion 2001--$4.9 billion
Research
Scientific research began 3 only decades ago
1985--50 publications with ‘tea’ in title
2002-- increased to 275
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Green Tea vs. Black Tea Black Tea
Primarily consumed in Europe, the UK, the US, and Australia
Oxidized or ‘fermented’
Takes 12-18 hours
Oxygen reacts with enzymes on leaf surface
Green Tea
Primarily consumed in Asia
Unoxidized or ‘unfermented
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Tea is rich in Polyphenols,especially Flavonoids
Over 5000 identified Flavonoids
Purpose is to protect plant
About 20 basic flavonoids in the diet
Antioxidant activity
Polyphenols in tea:
Green tea
Epicatechin (EC), Epicatechin 3 gallate (ECG)
Epigallocatechin (EGC), Epigallocatechin 3 gallate (EGCG)
Black tea– ‘tannins’
Theaflavin, Thearubigens
A typical cup = 150-200 mg flavonoids
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Beverage Polyphenols(mg/240 mL)
Consumption(mL/day)
Polyphenols(mg/day)
Tea (Black) 600 77 193
Beer 45 233 44
Wine (Red) 434 13.4 24
Coffee 21 226 20
Grape Juice (Red) 361 6.4 10
Orange Juice 54 19.3 4
Apple Juice 41 17.5 3
Pineapple Juice 64 9.7 3
U.S. Per Capita BeveragePolyphenol Consumption
Slide courtesy of: Joe Vinson, PHD, [email protected]
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Quantity of Polyphenolsin the Top 10 Beverages
Beverage Mg Polyphenols/240 ml
Green Tea
Black Tea
965
840
Red Wine 434
Prune Juice 394
Red Grape Juice 362
Pineapple Juice 250
White Grape Juice 202
Cranberry Juice 137
Grapefruit Juice 110
Orange Juice 53Slide courtesy of: Joe Vinson, PHD, [email protected]
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Quantity of Polyphenolsin dry leaf depends on:
How leaves are processed
Geography, Growing conditions
Quantity of Polyphenols in brewed tea depends on
Brew time, Amount used, Decaffeination, Temperature
• Brewed, hot tea is the highest
• Lower in instant and ready to drink teas
• Adding milk does not interfere
New Database this fall for Flavonoids in about 250 foods:
www.nal.usda.gov/fnic/foodcomp
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Relative Contributions of PolyphenolsFrom all Sources in U.S. Diet
Tea22%
Other Beverages
12%
Fruits28%
Vegetables26%
Nuts12%
Spices/Oils0%
Slide courtesy of: Joe Vinson, PHD, [email protected]
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Antioxidant Capacity of Tea Flavonoids:In vitro
Scavenge reactive oxygen and nitrogen species
Chelate metal ions
In vivo
Human studies are somewhat inconsistent
Modest transient increase in plasma antioxidant activity
30-60 min. after ingestion
Repeated tea consumption (6 cups/day x 7 days)
decreases oxidative status
Animal studies get better results but . . .
Higher doses
Human genetic variability??
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Cardiovascular Effects of TeaCHD:
Inverse correlation between flavonoid intake and CVD in Europe, US, Japan
Green tea for Japan
Black tea otherwise
Wales and Scotland: tea intake associated with lower social class
Either no correlation or a positive correlation with CHD
Incidence of MI decreases 11% with a tea intake of 3 cups/day
Atherosclerosis:
Green and black tea intake inversely associated with development and progression
Black tea may raise total plasma homocysteine levels
Caffeine’s effect??
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Cardiovascular Effects of Tea cont.
Hypertension:
Recent studies do not show a hypotensive effect for green or black tea
Apparently no long term effect
Endothelial Cell Function:
Tea may reverse endothelial vasomotor dysfunction
Acute and chronic tea intake improves blood vessel dilation
LDL Oxidation
In vitro: Tea extracts significantly inhibit LDL oxidation
Ex vivo: Little or no inhibition
Concerns:
In vitro tea concentrations very high
Tea catechins may accumulate in the body
Individual variations in tea polyphenol bioavailability
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CancerAnimal models: Consistent results
Black and Green Tea inhibit tumorigenesis for cancers of:
skin, lung, oral cavity, esophagus, stomach, intestine, colon, liver,
pancreas, and prostate
EGCG inhibits cell proliferation and transformation
promotes apoptosis
inhibits angiogenesis
Not strong evidence that decrease in cancer risk is due to antioxidant activity
Caffeine causes apoptosis of damaged cells but not normal ones
Need to separate tea’s effects from caffeine’s effects
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Cancer cont.
Epidemiological studies not as convincing
Considerable international variation in tea consumption
Small differences in overall cancer rates
Differences in tea type and preparation, temperature, lifestyle
How to measure tea consumption??
Dry leaf weight, brewed volume, per day, per week??
Need human intervention trials
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Other health benefits of Tea:Reduced dental cares
Improved bone mineral density
Increased thermogenesis (Green tea)
Decreased kidney stone formation
Negative aspects of tea ingestion:
Interferes with non-heme iron absorption
Note: This effect mitigated by addition of lemon or consuming tea between meals
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What to tell our patients?Tea is a nutritionally sound, low-calorie, addition to a healthy diet
Add milk or lemon if desired, no bad effects
May help lower the risk for cardiovascular disease and some cancers
Promotes oral health and has other physiological benefits
Both black and green tea are good choices, and ideally, both should be consumed
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What to tell our patients? cont.
Caffeine content:
No good way to tell precisely how much caffeine is in a given tea
In general, 1/3 of the amount in coffee, by brewed volume
Can reduce the amount of caffeine by about 80%:
Begin brewing tea as usual
After 30 seconds, discard brewed tea
Pour fresh hot water on the same tea leaves and continue brewing
Decaffeinated teas are available
Flavor is not as good
Some evidence that polyphenol’s effects are less
Don’t like tea? Try new kinds, try loose tea, try flavored teas--almost everyone can find one they like.
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A presentation to the Northern Colorado Dietetics Association, presented by Lori Bricker, MSRD. (970) 221-5520 [email protected]
October 16, 2002