ABSTRACT
Tea, the second largest consumed beverage in the world after water, is made from the dried and processed leaves of the plant Camellia sinensis.1,2 Its popularity can be attributed to the sensory qualities, namely, the taste and aroma. More recently, the health-benecial effects of tea have also attracted consumers toward this traditional beverage. These qualities are a function of the chemical characteristics of tea that vary depending on several factors, such as the climate, manufacturing process, and age of the leaves.3 The biological activity of tea has been studied extensively over the past several years. Tea has been shown to possess several health benets, such as inhibition of mutagenesis, antioxidative, anticarcinogenic, anti-inammatory, antihypertensive, and hypocholestrolemic properties. Although several articles have been published reviewing the various health benets of tea,4-6 few have discussed its anti-inammatory activity.
