ABSTRACT
Tea, made from the leaves of the plant Camellia sinensis, has been used for medicinal purposes since ancient days and is now a popular beverage. During the past 30 years, tea, especially green tea polyphenols, has been studied for its potential beneficial health effects. These include the prevention of cancer, diabetes, cardiovascular diseases (CVDs) and neurodegenerative diseases; reduction of body weight and alleviation of metabolic syndome (MetS) (reviewed in Yang and Hong, 2013; Yang et al. 2009, 2011a, 2016). Most of these beneficial effects are believed to be due to the presence of polyphenols in green tea, although caffeine also contributes to some of the effects. A unique amino acid, theanine (γ-ethylamino-l-glutamic acid), has been shown to have neuroprotective effects.
