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White Tea (Camellia Sinensis (L.)): Antioxidant Properties And Beneficial Health Effects
Abstract and Figures
Tea is one of the most widely consumed beverages in the world, next to water. It can be categorized into three
major types, depending on the level of fermentation, i.e., green and white (unfermented), oolong (partially fermented) and black (fermented) tea. Each type of tea has a distinct composition, dependent on how the leaves are processed, as well as maturation, geographical location and agricultural practices. White tea (WT), the least processed tea, is one of the less studied and is ascribed to have the highest content of phenolic compounds. Tea polyphenols, especially catechin derivatives, are potent antioxidant agents, with positive effects on human health.
Antioxidant components have aroused great interest because of their ability to scavenge free radicals, thereby
inhibiting oxidative stress. During the past years, oxidative damage induced by reactive species has been linked to the development of several human diseases such as cardiovascular diseases, diabetes mellitus, neurodegenerative disorders and certain types of cancer. Therefore, tea antioxidants may be of great value in preventing the onset and/or the progression of oxidative stress mediated diseases, when endogenous defences are insufficient against reactive species. The possible beneficial health effects of WT are being investigated and have received considerable attention in recent years. In this review, we aim to explore the new findings concerning WT effects on health.
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... Blair, 2006 It has a light and delicate taste. Dias et al., 2013 It is used to reduce oxidative stress and treat obesity. Teixeira et al., 2012 Epigallocatechingallate (EGCG) is the main active ingredient and is lower in caffeine content as compared to green tea. ...
... Saha et al., 2017 The various potential protective effects of white tea against CVDs, cancer, diabetes mellitus, obesity, central nervous system and microbes-induced diseases have been reported. Dias et al., 2013 The properties exhibited by white tea are anti-thrombogenic, hypotensive, antiinflammatory, anti-oxidant, antimutagenic, anti-carcinogenic, antidiabetic, hypoglycemic, thermogenic, antistress, anti-depressent, anti-microbial, antifungal and anti-viral. Dias et al., 2013 5. Yellow tea It is partially fermented tea. ...
... Dias et al., 2013 The properties exhibited by white tea are anti-thrombogenic, hypotensive, antiinflammatory, anti-oxidant, antimutagenic, anti-carcinogenic, antidiabetic, hypoglycemic, thermogenic, antistress, anti-depressent, anti-microbial, antifungal and anti-viral. Dias et al., 2013 5. Yellow tea It is partially fermented tea. It is unwilted and unoxidised. ...
Tea (Camellia sinensis) is the most widely consumed beverage throughout the
world and is served in several different ways. It belongs to the genus Camellia
and family Theaceae. Basically, there are two different varieties of tea viz.
Chinese variety C.s. sinensis, and the Assamese variety C.s. assamica (Kaundun
and Matsumoto, 2002; Namita et al., 2012). It is a natural, refreshing, cool, thirst quenching and virtually a calorie-free beverage when drunk without milk and
sugar. Globally, tea plant is grown in nearly 30 countries across tropical as well
as sub-tropical regions and was primarily originated in South Eastern Asia
(Adnan et al., 2013). It can grow upto the height of 30 feet within a temperature
varying between 13 and 29ºC, pH range of 4.5-5.5, at an altitude of 2460 m
above sea level in acidic soil (Singh et al., 2014). Different types of teas
including black tea, green tea, oolong tea, yellow tea, white tea, red tea etc. are
available in the market which varies in their processing technique, extent of
fermentation and oxidation (Tran, 2013). The various chemical constituents of
tea are amino acids, carbohydrates, vitamins, lipids, minerals, alkaloids (caffeine,
theobromine, theophylline) and polyphenols (catechins, flavonoids). These
components attribute to the quality, richness, taste, flavor and health benefits of
different types of teas (Adnan et al., 2013). Tea is one of the most common as
well as cheapest commodities, which is consumed in more than 65 countries all
across the world. It serves as a source of revenue for several tea producing
countries and is a very important export commodity. Tea has been reported to
have many health benefits including anti-tumour, anti-carcinogenic, antiarteriosclerotic, antioxidant and many more protective properties (Adnan et al.,
2013). Being a major export commodity, tea serves to contribute significantly to
India’s foreign exchange earnings.
... The in vitro results unveiled that white tea, similar to green tea and catechin, exhibited a superior antioxidant capacity when compared to Pelargonium purpureum. This highlights the robust antioxidant properties of white tea, suggesting its potential as a source of beneficial compounds that contribute to oxidative stress mitigation (Dias et al., 2013). In a study involving mice, white tea did not significantly affect plasma antioxidant capacity, or the antioxidant capacity of various organs (heart, lung, spleen, liver, kidney, and brain) compared to the control group. ...
... Unlocking the antioxidant potential of white tea and osmanthus flower: A novel polyphenol liquid preparation and its impact on km mice and their offspring. Foods, 12 (21) ...
... For instance, green tea extract, a popular ingredient in hair tonics, is known for its high content of catechins, which exhibit antioxidant properties that protect hair from oxidative stress caused by free radicals 11 . Similarly, white tea extract contains flavonoids and polyphenols that offer both anti-inflammatory and antioxidant benefits, making it an excellent choice for scalp care and hair strengthening 12 . ...
Hair tonics are commonly used in hair care to improve hair health and manageability through natural ingredients. This study aimed to develop and evaluate polyherbal hair tonic formulations containing white tea, green tea, and cherry blossom extracts, assessing their physicochemical properties, stability, and efficacy in enhancing hair texture, thickness, and manageability. Two formulations were prepared: Hair Tonic A (10% white tea extract) and Hair Tonic B (10% green tea extract). The formulations were analyzed for pH, viscosity, density, and UV-Vis transmittance. Stability testing was conducted at room temperature (25°C), elevated temperature (50°C), and high humidity (75% RH, 40°C). In vitro efficacy tests on human hair tresses (black, blonde, and mixed) in both non-bleached and bleached states evaluated changes in hair thickness, weight, anti-frizz properties, and curl retention. Hair Tonic A demonstrated superior stability, maintaining a pH of 4.78, viscosity of 5.03 mPa/s, and density of 1.014 g/ml, with a UV-Vis transmittance of 88.66%. In contrast, Hair Tonic B showed instability under high temperatures and light exposure, with color changes and odor development by Day 28. Hair Tonic A increased hair thickness and improved manageability, particularly in blonde and black hair, while also showing better anti-frizz and curl retention properties. These findings suggest that the polyherbal formulations, especially Hair Tonic A, offer a promising daily-use hair care solution, with significant benefits in enhancing hair health and stability.
... Nettle consumption reduces the risk of prostate disease due to its antimicrobial activity, anti-inflammatory and antitumor because it contains polyphenols, tannins, triterpenes and beta -sitosterol (Otles S. and B. Yalcin, 2012; Lowe and Patel, 2008). Green tea is known for having high chemoprotective effects in catechins and tannins, with antioxidant against prostate cancer risk (Oliveira et al., 2013). Tomatoes chemoprotective effect in prostate diseases due to their high in carotenoids (especially lycopene and β -carotene) and minerals such as selenium (Behar 2012;Kumar Rai et al., 2012). ...
Our experiments aimed the characterization of seven plants (1- nettle, 2-green tea, 3- Fluff with small flowers, 4- tomatoes, 5- underbrush, 6- pumpkinseeds, 7- sunflower seeds) used as ingredients to obtain a phytopharmaceuticalformula PROMEN, with anticancer potential against prostate. Liquidchromatography - mass spectrometry (LC (ESI +) QTOF MS) was used to evaluatethe main molecules which may be responsible for the antitumor/ preventive effects.There were identified 21 components in the final product PROMEN and individualplant extracts, used as ingredients. Finally, the bioactive compounds considered asbiomarkers for PROMEN product quality, are able to identify the various plantingredients. The results will be followed by further studies to assess the quality ofPROMEN as authorized nutraceutical product and its effect against prostatemetabolic dysfunction as a result of synergistic effects of plant ingredients.
... It is more uncommon and undergoes less processing compared to other varieties of tea. To minimize chlorophyll production, the buds may be protected from sunlight while growing, resulting in the young leaves appearing white [25]. WT is subjected to prolonged withering and drying processes without oxidation and enzyme deactivation [26]. ...
Background: Currently, obesity affects over 600 million individuals and is responsible for numerous severe health conditions, particularly diabetes and metabolic syndrome. The objective of our study was to examine the impact of white tea, known for its potent antioxidant properties, on the reduction in body weight as well as the levels of leptin and asprosin. Methods: A total of 72 male Sprague–Dawley rats were randomly assigned to 9 groups, with each group consisting of 8 rats. The groups were partitioned into two in order to examine the preventative and therapeutic effects of white tea on obesity. During this study, the case groups were administered white tea together with a high-fat diet, whereas the positive control group was administered orlistat along with a high-fat diet through oral gavage. After the experiment concluded, the levels of leptin, asprosin, and insulin hormones were evaluated in serum samples collected from rats using the ELISA method. Results: The findings demonstrated that the administration of white tea led to a significant decrease in body weight, serum leptin, and asprosin levels, as well as oxidative stress indicators, in rats that were fed a high-fat diet. Conclusions: Utilizing natural chemicals, such as white tea, which possess minimal side effects and have powerful antioxidant activity, can mitigate the detrimental consequences associated with obesity.
... The caffeine and individual catechin contents of black tea and tea leaves significantly varied among the tea cultivars used. Catechins and flavanols are predominant in tea leaves, and the most prevalent catechin, EGCG, constitutes 50-80% of the total catechins, which has been attributed to the health benefits of tea [27,36]. This study also showed that EGCG (varied from 2.56 to 11.82%), is the major catechin in all analyzed samples of tea leaves. ...
Sri Lankan tea germplasm consists of over 600 accessions, and currently, 70 cultivars are recommended for commercial cultivation. However, the skin whitening and anti-aging effects of Sri Lankan tea cultivars/accessions have not been reported. In this study, tea leaves and black tea of fifteen tea cultivars were tested for their anti-oxidative and enzyme inhibitory potentials against elastase, collagenase, and tyrosinase enzymes for the first time. All samples were evaluated for their total polyphenol, caffeine, and individual catechin contents, and the results significantly differed among tea cultivars. The antioxidant potential of black tea and tea leaves significantly varied among the tea cultivars used. The enzyme inhibitory potential on tyrosinase, elastase, and collagenase inhibitory potential in black tea were varied among the tea cultivars, with the IC50 ranged from 208.82 ± 5.18 to ≥ 1200 ppm, 36.71 ± 6.38 to ≥ 600 ppm, and 786.31 ± 2.33 to ≥ 1300 ppm, respectively. None of the tested tea cultivars resulted in strong collagenase inhibitory potential. This study concludes that, among the tested tea cultivars, black tea manufactured using tea cultivars TRI 4004 and TRI 4049 and both tea leaves and black tea manufactured from TRI 4053, TRI 3017, and TRI 4061 exhibited remarkable anti-aging and skin-whitening properties. The findings of this study could be utilized for the selection of tea cultivars/accessions for the manufacture of speciality tea with functional properties and also to promote Sri Lankan tea in the global market.
... Both consumers and scientists have recognized and arouse interest in the numerous health benefits of tea as a result tea processing receives special attention because it has a direct impact on tea quality [5,6]. The balanced flavor of made tea is achieved upon drying [7,8] because moisture is eliminated thus inhibiting fermentation and extending tea's storage life [9]. ...
Tea processing is an energy-intensive process. However, high agricultural productivity and subsequently the growth of the green revolution have been made possible only by a large amount of energy inputs, especially those from fossil fuels, wood fuels, and electricity. With recent price rise and scarcity of these fuels there has been a trend towards use of alternative energy sources such as waste (agricultural waste) to energy that could solve both energy and environment issues. Moreover, these energy resources have not been able to provide an economically viable solution for agricultural applications so long as they seem to contain amount of energy which can be source of energy to be used in various factories in rural areas through gasification process. A gasifier is normally fuel specific system and it is tailored around a fuel rather than the other way round. Hence, this paper presents an experimental assessment of energy potentials from tea wastes available at Itonaa Tea Factory for tea drying processes as important data for agricultural wastes. The experimental measurement of energy potential from tea wastes was done using bomb calorimeter, muffle furnace and energy balances to determine calorific value moisture content and energy potentials of tea waste respectively. The findings indicate that the combined energy potential of factory and garden tea waste was found to be 2.78x108kWh, and corresponding electrical energy was estimated to be 2.78x107kWh which is enough for tea drying process in tea manufacturing plant. The total energy used in the production of tea was discovered to be equal 3.5 - 7.5 kWh/kg of made tea. Thus, total energy consumption (4.5 kWh/kg of made tea) for processing of 9.6 x 106 kg of tea from 4.5 x 103 hectares of tea plantation in Mufindi for the period of 2021-2022 was 4.32x107 kWh. Thus, with the proper utilization of energy conversion technology of tea waste, part of the energy requirement in processing of tea could be met reducing environmental challenges associated with both wood fuel burning and tea waste disposal.
... The relevance of this study's findings suggests that, with proper storage, spiced tea can have a longer shelf life. Due to its polyphenol content, tea has antibacterial effects [24]. ...
Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' compositional analysis, antioxidant, microbiological, and sensory profiles were assessed. The tea with cinnamon mix had a catechin mean value of 9.7%; the tea with ginger blend had a catechin mean value of 7.4%; and the tea with lemon blend had a catechin mean value of 8.0%. For lemon/tea at 15% and 98.9g AAE/100g for cinnamon/tea at 20%, the best DPPH values were attained. For ginger/tea, cinnamon/tea, the total polyphenol value peaked at 19.02 g GAE/100g (20%), 18.62 g GAE/100g (20%), and 18.37 g GAE/100g (15%), respectively. According to microbiological analysis, no microbial growth was found in any of the tests run. The cup quality results showed that the panelists generally approved of the lemon/tea, which had a mean of 7.3 at a 15% inclusion level.
Herbal beverages, made by steeping medicinal plants and herbs in hot water, have a rich historical background in traditional medicine across the globe, particularly in Indian, Chinese and indigenous practices. In recent years, the consumption of these infusions has gained popularity due to their potential health benefits and therapeutic properties, such as promoting relaxation, supporting heart health, aiding digestion, boosting immunity, providing antioxidants and reducing stress. Herbal teas have been studied for their biological activities, including antioxidant, anti-inflammatory and antimicrobial properties, with research suggesting they may possess synergistic antioxidant effects. Indian herbal teas hold a unique position due to their rich history and use in traditional Indian medicine. This review aims to analyse the current scientific literature on herbal teas and their potential health benefits, highlighting the global phenomenon of their consumption and integration into the everyday lives of various cultures.
Psoriasis is a common chronic inflammatory disease, but most of its current treatments come with a high risk of side effects. As one of the world’s top three beverages, tea has a traditional history of being used as a treatment for skin conditions due to its high safety profile, anti-inflammatory and other properties. In this study, we investigated the anti-psoriasis effects of ethanol extracts of black tea, green tea and white tea from southeastern China. The compositions of the tea extracts (TEs) were first determined by UPLC-Q-Exactive-Orbitrap MS and then genetic analysis, antibacterial, anti-inflammatory, and immunocompetence assays were performed. Imiquimod was used to establish a mouse model of psoriasis-like dermatitis and treating with the extracts to examine their efficacy. A total of 88 chemical components, mainly phenols and organic acids, were identified from the TEs. These TEs ameliorated skin damage and they all reduced the expression of cytokines IL-17 and TNF-α. By analyzing the genes, TEs may affect the inflammatory signaling pathway by regulating the metabolic changes. In addition, TEs can significantly scavenge ROS, NO, and inhibit cellular inflammation. In conclusion, this study examined the inhibitory effects of three TEs on psoriasis and their potential as nutritional supplements for the treatment of skin inflammation.
L-theanine (N-ethyl-L-glutamine) or theanine is a major amino acid uniquely found in green tea. L-theanine has been historically reported as a relaxing agent, prompting scientific research on its pharmacology. Animal neurochemistry studies suggest that L-theanine increases brain serotonin, dopamine, GABA levels and has micromolar affinities for AMPA, Kainate and NMDA receptors. In addition has been shown to exert neuroprotective effects in animal models possibly through its antagonistic effects on group 1 metabotrophic glutamate receptors. Behavioural studies in animals suggest improvement in learning and memory. Overall, L-theanine displays a neuropharmacology suggestive of a possible neuroprotective and cognitive enhancing agent and warrants further investigation in animals and humans.
Natural remedies from medicinal plants are considered to be effective and safe alternative treatment for diabetes mellitus. The aim of the present study was to investigate the hypoglycemic activity of the crude tea leaves extract on streptozotocin (STZ)-induced diabetic mice. The average body weight of animals with diabetes and their percentage changes of body weight gain after 15 and 30 days were significantly lower than that of the normal control mice. In diabetic mice, supplementation with tea leaves extract decreased the loss of body weight. After 15 and 30 days, significant increases in the levels of serum glucose, triglycerides, cholesterol, creatinine, urea, uric acid, glutamic pyruvic acid transaminase (GPT) and glutamic oxaloacetic acid transaminase (GOT) were noted in STZ-diabetic mice fed with normal diet. Also, the values of total protein in this group were statistically declined after 15 and 30 days. The levels of serum glucose and GPT were significantly elevated after 15 and 30 days in diabetic mice supplemented with tea leaves extract. Moreover, the level of serum GOT was notably increased after 30 days. Insignificant alterations were observed in the levels of serum triglycerides, cholesterol, total protein, creatinine, urea and uric acid in diabetic mice supplemented with tea leaves extract. Thus, the present results have shown that tea leaves extract has the antihyperglycemic, antihyperlipidemic, and antihyperproteinemic effects and consequently may alleviate liver and kidney damage associated with STZ-induced diabetes in mice.
Tea is grown in about 30 countries, including Azores Islands, and is the most widely consumed beverage worldwide. Green tea polyphenols (GTP) are the major water-soluble components in a cup of tea (Camellia sinensis (L.) O. Kuntze). The content of the Azorean GTP was determined by RP-HPLC with UV detection and compared with that of different origin samples. The Azorean GTP extraction yield was also determined using different extraction times from 10 to 60 min at 70°C, and also at different temperatures from 50 to 100°C, at a constant extraction time of 40 min. Quantitative determination of the total epicatechin derivatives and epigallocatechin gallate (EGCG) of different green teas were also compared with that of Azorean green tea. The EGCG:caffeine ratio was high in Azorean green tea as compared with others, which suggested a good source of a chemopreventive agent. The aroma of different green tea samples were compared using the SPME/GC-headspace methodology.
Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve resistance against cancer, prevent cardiovascular diseases, promote digestive functions, stimulate the immune system, reduce inflammatory problems, and can have many other benefits. In this paper, we report on studies that shed more light on the properties of some constituents of Kombucha. The intensive research about the effects of tea on health provide a good starting point and are summarized to get a better understanding of the complex mechanisms that could be implicated in the physiological activity of both beverages.
Green tea polyphenols (GTP) from Camellia sinensis (L.) O. Kuntze are the major water soluble components in tea liquor. The GTP extraction yield was determined using different extraction times from 10 to 60 min at 70°C, and also at different temperatures from 50°C to 100°C, keeping the extraction time constant. The composition of the GTP (catechins) from samples of different origins was determined by RP–HPLC, measuring the absorbance at 280 nm. The calibration curves of the catechins were linear between 5 ng and 2 μg, and their C.V. values for the quantitation were less than 4.0% for four replicates using four different sets of each type. The total epicatechin derivatives (EPD) and epigallocatechin-3-gallate (EGCG) from Azorean green tea, accounted for 74.5 and 47.9% (w/w) of the total GTP, respectively, and were compared with that from tea samples of different origins. The EGCG:caffeine ratio in Azorean green tea was fourfold higher as compared with others, which suggested a good source of a chemopreventive agent. The aroma composition of different green tea samples was compared using the SPME/GC headspace methodology.
Flavonoids in black and green tea have been implicated in cancer chemoprevention. The concentration of flavonoids in tea is likely to vary by preparation techniques. Inconsistencies between epidemiological studies may arise from the lack of information on methods of preparation. The purpose of this study was to assess the pattern of tea consumption among an older Arizonan population and to determine tea polyphenol and flavonoid levels in the most commonly used tea preparation techniques for a Southwestern US population. A specific tea questionnaire was developed using focus groups and semi-structured interviews. The reliability of the tea questionnaire was very high even after 6 months (r= 0.93 for average tea intake/day). Forty samples, representing the most typical preparation techniques of hot, iced, and sun tea, were analyzed by HPLC for total flavonoids, catechins, theaflavins, thearubigins, caffeine and gallic acid. In black tea, the highest concentrations of flavonoids (μg/ml) were found in brewed hot tea (range: 541–692) while the lowest concentrations were for instant tea preparations (range: 90–100). Results show that tea concentration, brewing time, and beverage temperature also have major influences on flavonoid concentrations. Use of specific questions focusing on tea preparation and availability of quantitative estimates of tea flavonoids should enhance epidemiological studies of the relationship between tea consumption and disease risk.