Tea is one of the most popular drinks due to its pleasant taste and perceived health effects. Although health benefits have been attributed to tea consumption since the beginning of its history, scientific investigation of this beverage and its constituents has been under way for about 30 years (McKay and Blumberg 2002;Gardner, Ruxton, and Leeds 2007). Consumption of tea, in particular green tea (GT), has been correlated with low incidence of chronic pathologies in which oxidative stress has been reported to be involved, such as cancer (Chung et al. 2003; Butt and Sultan 2009) and cardiovascular diseases (CVDs; Stangl et al. 2007;Babu and Liu 2008).

The health benefits ascribed to the consumption of teas may be related to the high content of bioactive ingredients such as polyphenols. Polyphenols have been reported to possess antioxidant, antiviral, and anti-inflammatory activities; modulate detoxification enzymes; stimulate immune function and decrease platelet aggregation (Lampe 2003; Frankel and Finley 2008). Among all tea polyphenols, epigallocatechin gallate (EGCG) has been found to be responsible for much of the health-promoting ability of GT (Khan et al. 2006). In general, GT has been found to be superior to black tea (BT) in terms of health effects, owing to the higher content of EGCG, although the role of thearubigins and theaflavins contained in BT have not been properly investigated. In vitro and animal studies provide strong evidence that polyphenols derived from tea possess bioactivity to delay the onset of risk factors associated with disease development (Cabrera, Artacho, and Giménez 2006; Wolfram 2007; Yang et al. 2007; Yang et al. 2009;Yang, Lambert and Sang 2009). Studies conducted on cell cultures and animal models indicate a potentially modulating effect of tea on gene transcription, cell proliferation, and other molecular functions (McKay and Blumberg 2002). Over the last few years, clinical studies have revealed several physiological responses to tea that may be relevant to the promotion of health and the prevention or treatment of some chronic diseases (Crespy and Williamson 2004; Cabrera, Artacho, and Giménez 2006). This chapter covers recent findings on the medicinal properties and health benefits of tea with special reference to antioxidant and anti-inflammatory actions as key mechanisms for cancer and CVD prevention.


Tè bianco

White tea

Tea has been used as medicine for centuries. Now modern science is discovering what people in China and throughout the world have long known: tea is good for you. While green and black tea are very healthy, white tea is the least processed tea and has the highest antioxidant levels. It may be the supreme Drink of Health.

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Tè Oolong

Oolong tea

It is well-known fact that tea drinkers have a lower risk of getting skin cancer. Moreover, polyphenolic compound in oolong tea promotes apoptosis in stomach related cancerous growths. This polyphenol extract also acts a chemo-preventive instrument against the development of other cancerous forms. Oolong tea is very effective in controlling the metabolism of fat in the body. It activates certain enzymes, thereby enhancing the functions of fat cells in the body.  

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Tè Verde

Green tea

Green tea was used in traditional Chinese and Indian medicine to control bleeding and heal wounds, aid digestion, improve heart and mental health and regulate body temperature. Recent studies have shown green tea can potentially have positive effects on everything from weight loss to liver disorders to type 2 diabetes.

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Tè al gelsomino

Jasmine tea

The health benefits of jasmine tea include a reduced risk of heart attacks, a stronger immune system, and the prevention of diabetes. Jasmine tea also helps reducing stress, improving digestive processes, and lowering cholesterol. It has also been found to eliminate harmful bacteria and ease chronic inflammation like muscle aches and pains.

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Tè ai fiori

Blooming tea

Teas are known for their very powerful antioxidant contents. This is the main reason why many people associate drinking tea as much as possible because of its ability to remove harmful toxins in the body. Blooming tea, aside from their very unique and pleasing look and taste, also has rare antioxidant compounds that cannot be found in any other type of tea. This tea is loaded with remarkable amounts of flavanoids and cathecins. In China, blooming tea is popular to contain various types of antioxidants that cannot be extracted from other teas. This is because blooming tea is a mixture of different types of teas which means that it got the best of all of its ingredients.

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Tè nero

Red tea

is beneficial due to its unique making process: fermentation. The chemical change of polyphenols produces the special aroma and color of red tea, as well as its health benefits.

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Tè pu'er

Puer tea

Drinking Puer tea has many health advantages: One of it is its cholesterol lowering effects , it can result to proper circulation of blood, can help in preventing as well as treating diabetes and is more effective weight loss results.

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