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Functional Properties of Traditional Foods pp 353–369Cite as

Functional Aspects of Tea Camellia sinensis as Traditional Beverage

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Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 12))

Abstract

Tea is the commonly consumed refreshing and thirst-quenching beverage made from the leaves of Camellia sinensis and is widely known for its health benefits. People used tea as a social and medicinal beverage for centuries. Nowadays tea and its constituents are the subject matter of a great deal of research due to their possible beneficial properties in the human body. It has been implied that important constituents of tea like polyphenols scavenge free radicals, helping the human body to fight major degenerative diseases like cancer or simple aging. Today’s consumers no longer need to brew fresh tea, the market offers many different products, with comparable to tea health value.

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Authors and Affiliations

  1. Faculty of Food Science and Nutrition, University of Life Sciences, ul. Wojska Polskiego 31, Poznan, 60-624, Poland

    Anna Gramza-Michałowska

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  1. Anna Gramza-Michałowska
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Correspondence to Anna Gramza-Michałowska .

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  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

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Gramza-Michałowska, A. (2016). Functional Aspects of Tea Camellia sinensis as Traditional Beverage. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_25

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