Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review

Abstract

The medicinal effects of tea have a history dating back almost 5000 years. The chemical components of green tea chiefly include polyphenols, caffeine and amino acids. Tea also contains flavonoids, compounds reported to have anti-oxidant properties having many beneficial effects. Tea flavonoids reduce inflammation, have antimicrobial effects and prevent tooth decay. Consumption of tea may have diuretic effects due to the caffeine. A related compound found in tea is theophylline, a licensed medicine for the treatment of respiratory diseases such as asthma. Today’s computer-driven world can generate complicated lifestyle-related disorders and consumption of certain natural product like tea may very well replace the ill-effects of chemical drugs leading to a safer world with happier life. The paper is an overview of revealing all such ethno medicinal research efforts throughout the world over the times.

Introduction

Tea is the second most commonly drank liquid on earth after water. It is being consumed socially and habitually by people since 3000 BC. The pleasing astringent taste and refreshing boost it provides is so deep-pervasive that its potential health benefits and medicinal properties are often overlooked. Ongoing scientific exploration points that the certain potential health benefits derived from tea have important implications on human health.

The American Medical Association shows that green tea can lower cholesterol levels, high blood pressure, and reduce the risk of strokes (especially in men). The National Cancer Institute reports that because of the highly effective anti-oxidants in green tea, it can ward off various types of cancer (http://www.coffee-tea-pots-cups.net/tea/green). There are many therapeutic values in green tea, including, aiding digestion, blood purification, ensuring regularity, lowering body temperature, strengthening teeth and bones, boost immune system, enhance heart function, suppress aging, deter food poisoning, fights virus, and lowers blood sugar levels.

From time immemorial, tea is regarded as a healthy beverage. ‘Lost Property Of Medicinal Herbs’, an ancient book in China’s Chang Dynasty recorded that while various medicines are the cure of different diseases, ‘green tea is the cure to all’ (http://www.gaiaresearch.co.za/greentea.html). This review presents an overview of medicinal properties and therapeutic potentialities of tea.