Tea polyphenols: prevention of cancer and optimizing health. Discussion 4.

https://pureadmin.qub.ac.uk/ws/files/201047255/Manuscript_R3_12.17.2019_Production_.pdf

Dose–Response Relation between Tea Consumption and Risk of Cardiovascular Disease and All-Cause Mortality: A Systematic Review and Meta-Analysis of Population-Based Studies

Background Tea is one of the most common functional drinks in our daily life. Emerging evidence from experimental, epidemiological, and interventional studies have shown that tea consumption is inversely associated with cardiovascular disease development by reducing cardiovascular risk factors, such as hyperlipidemia, hypertension, and hyperglycemia. Tea phytochemicals exert cardiovascular protection via its anti-LDL oxidation, anti-oxidant, anti-inflammatory, anti-thrombotic, and endothelial protective effects. Scope and approach In this review, we provided a timely up-to-date overview of the cardiovascular benefits and molecular mechanisms of tea and its vasoactive components in cardiovascular health and diseases. It emphasizes the importance of tea drinking as part of lifestyle modification in cardiovascular disease prevention. Key findings and conclusions The health benefits of tea in cardiovascular disease prevention reported in observational and interventional studies mainly arise from the presence of various antioxidants, especially flavonoids. The molecular targets of tea and its bioactive components include Nrf2 activation and NF-kB inhibition. In addition, biotechnological advances including deep sequencing and microbiota profiling are of great value to find novel molecular targets of tea. More large-scale randomized clinical trials using bioactive compounds from tea avoiding confounding factors are necessary to confirm the effects of tea consumption in cardiovascular disease prevention.

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

Tea is frequently consumed worldwide, but the association of tea drinking with mortality risk remains inconclusive in populations where black tea is the main type consumed.To evaluate the associations of tea consumption with all-cause and cause-specific mortality and potential effect modification by genetic variation in caffeine metabolism.Prospective cohort study.The UK Biobank.498 043 men and women aged 40 to 69 years who completed the baseline touchscreen questionnaire from 2006 to 2010.Self-reported tea intake and mortality from all causes and leading causes of death, including cancer, all cardiovascular disease (CVD), ischemic heart disease, stroke, and respiratory disease.During a median follow-up of 11.2 years, higher tea intake was modestly associated with lower all-cause mortality risk among those who drank 2 or more cups per day. Relative to no tea drinking, the hazard ratios (95% CIs) for participants drinking 1 or fewer, 2 to 3, 4 to 5, 6 to 7, 8 to 9, and 10 or more cups per day were 0.95 (95% CI, 0.91 to 1.00), 0.87 (CI, 0.84 to 0.91), 0.88 (CI, 0.84 to 0.91), 0.88 (CI, 0.84 to 0.92), 0.91 (CI, 0.86 to 0.97), and 0.89 (CI, 0.84 to 0.95), respectively. Inverse associations were seen for mortality from all CVD, ischemic heart disease, and stroke. Findings were similar regardless of whether participants also drank coffee or not or of genetic score for caffeine metabolism.Potentially important aspects of tea intake (for example, portion size and tea strength) were not assessed.Higher tea intake was associated with lower mortality risk among those drinking 2 or more cups per day, regardless of genetic variation in caffeine metabolism. These findings suggest that tea, even at higher levels of intake, can be part of a healthy diet.National Cancer Institute Intramural Research Program. 

Tea Consumption and All-Cause and Cause-Specific Mortality in the UK Biobank

Climatic conditions affect the chemical composition of edible crops, which can impact flavor, nutrition and overall consumer preferences. To understand these effects, we sampled tea (Camellia sinensis (L.) Kuntze) grown in different environmental conditions. Using a target/nontarget data analysis approach, we detected 564 metabolites from tea grown at two elevations in spring and summer over three years in two major tea-producing areas of China. Principal component analysis and partial least squares-discriminant analysis show seasonal, elevational, and yearly differences in tea from Yunnan and Fujian provinces. Independent of location, higher concentrations of compounds with aromas characteristic of farmers’ perceptions of high-quality tea were found in spring and high elevation teas. Yunnan teas were distinct from Fujian teas, but the effects of elevation and season were different for the two locations. Elevation was the largest source of metabolite variation in Yunnan yet had no effect in Fujian. In contrast seasonal differences were strong in both locations. Importantly, the year-to-year variation in chemistry at both locations emphasizes the importance of doing multi-year studies, and further highlights the challenge farmers face when trying to produce teas with specific metabolite profiles.

Plant-Climate Interaction Effects: Changes in the Relative Distribution and Concentration of the Volatile Tea Leaf Metabolome in 2014-2016.

Background: A small change in tea consumption at population level could have large impact on public health However, the health benefits of tea intake among Americans are inconclusiveObjective: To

Is There a Dose–Response Relationship between Tea Consumption and All-Cause, CVD, and Cancer Mortality?

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Is There a Dose–Response Relationship between Tea Consumption and All-Cause, CVD, and Cancer Mortality?