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White Tea (Camellia Sinensis (L.)): Antioxidant Properties And Beneficial Health Effects

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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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... There are different types of teas, including green, black, oolong, and white teas, depending on the aeration/oxidation duration and processing methods (Hara et al., 1995). White tea, a non-fermented tea, is the least processed tea and is recognized for having higher amounts of phenolic constituents, caffeine, and theogallin (3-galloylquinic acid) (Dias, 2013;Engelhardt, 2007). White tea is made from unopened buds or leaves covered with pubescence (Pawar, 2018;Unachukwu et al., 2010). ...
... White tea is made from unopened buds or leaves covered with pubescence (Pawar, 2018;Unachukwu et al., 2010). White tea possesses unique biological activities that may be responsible for the health benefits ascribed to white tea (Dias, 2013;Ning et al., 2016). ...
... White tea has a distinct chemical composition, which depends on the processing method as well as the tea cultivar, geographical location, climate, and agricultural practices. In the litrature revealed that the total polyphenol content, caffeine, theobromine, gallic acid, EGCG, EGC, and ECG concentrations are remarkably higher in white tea in comparison with green tea (Dias, 2013). In this study, total polyphenols, caffeine, gallic acid, and major tea catechins, including EGC, EGCG, EC, C, and ECG, were quantified in white tea samples collected from the different elevations in Sri Lanka (Table 1). ...
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... Warna putih inilah yang menjadi asal nama white tea. Karena bentuknya yang lurus dan tajam setelah melalui proses pengeringan, white tea seringkali juga disebut dengan istilah silver needle (Dias, 2013). Proses pengolahan yellow tea mirip seperti teh hijau, perbedaannya hanya terletak pada waktu pengeringan yang lebih lama (slower drying rate). ...
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... Catechins, the active ingredient in Camellia sinensis, are powerful antioxidants known for their ability to inhibit cancer cell proliferation. Several studies have suggested that green tea may have anti-cancer effects [4,5]. Additionally, widely analyzed epidemiological studies have reported favorable effects of green tea on gastrointestinal malignancies, indicating that it may contribute to cancer prevention [6]. ...
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... EGCG is the major catechin found in unfermented tea [28] and exhibits the highest antioxidant activity among the four catechin monomers in vitro [30]. EGCG may attenuate non-alcoholic fatty liver disease (NAFLD) by regulating the interaction between the gut microbiota and bile acids [55]. ...
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