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[学术文献 ] Assessment of Fluoride Intake Risk via Infusions of Commercial Leaf Teas Available in Poland Using the Target Hazard Quotient Index Approach 进入全文
Foods 期刊
Objective：This study was to assess the content of selected elements—fluorine, calcium and inorganic phosphorus—in infusions prepared from selected commercial leaf teas available on the Polish market. A comprehensive analysis was conducted based on tea type and geographical origin. In addition, the Target Hazard Quotient (THQ) was calculated to estimate the non-carcinogenic health risk associated with fluoride intake from tea consumption. Methods: A total of 98 leaf tea samples were analyzed, including 55 black, 27 green, 9 oolong, and 7 white teas. Standardized brewing protocols were applied. Measured parameters included pH, calcium and inorganic phosphorus content, buffer capacity, and titratable acidity. Fluoride concentrations were determined using an ion-selective electrode. Statistical analysis was performed using non-parametric methods (Kruskal–Wallis ANOVA with DSCF post hoc test), and heat maps were generated to illustrate the distribution of THQ across different models. Results: Black teas exhibited significantly lower pH values and higher titratable acidity, buffer capacity, and inorganic phosphorus levels compared to other tea types, indicating distinct physicochemical properties. Although all THQ values for fluoride remained well below the safety threshold (THQ < 1), the highest values were observed in elderly individuals with low body weight, particularly women consuming green tea, suggesting increased vulnerability in this subgroup. Conclusions: Among the analyzed samples, black teas demonstrated the most distinct chemical profile, characterized by the lowest pH and the highest acidity, buffer capacity, and fluoride and phosphorus content—especially in teas originating from Africa and Central Asia. While fluoride exposure from leaf tea infusions does not appear to pose a direct health risk, older adults, particularly low-weight women, may be more susceptible to potential non-carcinogenic effects and should moderate their intake of high-fluoride teas.
[行业报告 ] South Korea: Coffee and Tea Market Brief 进入全文
USDA 网站
随着对咖啡馆和家庭冲泡兴趣的日益增长，韩国的咖啡和茶叶消费量均有所上升。值得注意的是，2024年韩国人均年咖啡消费量为416杯，居亚洲国家之首。此外，尽管茶叶消费低于咖啡，人均年消费量为0.16公斤，但由于消费者健康意识提升以及偏好转向天然和有机产品，茶叶正越来越受欢迎。2024年韩国茶叶市场规模达到1.6万亿韩元，较2023年增长8.78%。主要供应国，咖啡来自巴西和哥伦比亚，茶叶则来自印度和中国。总之，韩国咖啡消费普及且增长迅速；同时，因消费者健康意识增强，茶叶也日益受到青睐。2024年，美国是韩国咖啡和茶叶进口的第三大来源国，出口额分别为1.55亿美元和800万美元。
[学术文献 ] Anti-aging effect of tea and its phytochemicals 进入全文
Food Research International 期刊
Aging is an inevitable biological process characterized by the progressive decline of physiological functions and an increased susceptibility to age-related diseases. As one of the world's most consumed beverages, tea is renowned not only for its rich flavor but also for its diverse health benefits. Abundant in bioactive compounds, tea exhibits a wide range of therapeutic properties, including antioxidant, cardioprotective, and anticancer effects. Accumulating evidence suggests that tea and its functional components hold significant promise as potential anti-aging interventions. Epidemiological studies indicate that regular tea consumption may mitigate the adverse effects of aging and alleviate symptoms of age-related disorders. These benefits are primarily attributed to tea's ability to reduce oxidative stress and inflammation, modulate mitochondrial function and nutrient-sensing pathways, maintain gut microbiota homeostasis, inhibit telomere shortening and cellular senescence, and enhance autophagy. This review comprehensively examines the interplay between tea, its bioactive constituents, and their multifaceted roles in extending lifespan, ameliorating age-related diseases, and the underlying molecular mechanisms involved. By elucidating the scientific basis of tea's anti-aging properties, we aim to provide valuable insights for future research and the development of novel strategies to promote healthy aging.
[学术文献 ] Contribution of nutritional and bioactive components of tea leaves in management of non-communicable chronic diseases: a comprehensive review 进入全文
Discover Food 期刊
The present review examined the nutrition and bioactive compounds found in tea leaves, their metabolism, and potential to reduce the risk of several non-communicable chronic diseases. More than 2000 various chemical compounds are found in tea leaves, including lignans, polyphenols, flavonoids, carotenoids, alkaloids (theophylline, caffeine, and theobromine), amino acids (L-theanine), minerals, vitamins, and other chemicals. Most of these compounds have strong antioxidant properties that allow them to reduce oxidative stress, eliminate harmful free radicals, and manage inflammatory processes. These bioactive components also give tea its flavor, fragrance, astringency, and health benefits. Nowadays, non-communicable chronic diseases are a major and expanding public health issue. Therefore, this article aims to summarize the contribution of nutrition and bioactive compounds in tea leaves in controlling the risk of non-communicable chronic diseases. Experimental research has shown that tea leaves can prevent non-communicable chronic diseases by improving insulin action, reducing insulin resistance, triggering the insulin signaling pathway, shielding islet β-cells from damage, removing free radicals, and lowering inflammation. Additionally, epidemiological studies have found drinking tea can decrease the risk of non-communicable chronic diseases by countering the body’s acting power toward naturally generated or externally invaded oxidizing species. The review concluded that nutrition and bioactive compounds in tea leaves and the optimum consumption of tea beverages have a great role in health benefits through managing different non-communicable chronic diseases.
[学术文献 ] Biological potential and mechanisms of Tea’s bioactive compounds: An Updated review 进入全文
Journal of Advanced Research 期刊
This paper aims to summarize tea's bioactive substances of tea and their pharmacological characteristics and mechanisms, providing a scientific basis for the application of bioactive substances in tea and outlining future research directions for the study of bioactive substances in tea. This review summarizes the main biologically active substances, pharmacological effects, and mechanisms and discusses the potential risks. It may help researchers grasp more comprehensive progress in the study of tea bioactive substances to further promote the application of tea as a natural bioactive substance in the medical field.
[会议论文 ] Volatiles from Coriandrum sativum: Comparison of In Vitro and In Vivo Grown Plants 进入全文
IHC2010 Proceeding
The volatiles of fruits and of leaves and stems of in vivo and in vitro Coriandrum sativum plants, established by micropropagation in MS medium, with (A) and without (B) purple pigmentation, were studied. The volatiles were isolated by hydrodistillation and analyzed by GC and GC-MS. In the fruits linalool (82%), γ-terpinene (4%), camphor (3%) and geraniol (3%) dominated as major compounds. Linalool was present in the volatile fractions of A and B in vitro and of in vivo grown plants in small relative amounts (0.1, 0.1 and 0.3%, respectively). Dodecanal (17%), dodecanol (17%), n-tetradecanol (15%) and decanal (10%) were the dominant compounds in the in vivo plants volatiles. β-phellandrene (37% in A, 45% in B), terpinolene (9% in both), β-sesquiphellandrene (4% in A, 6% in B) and α-phellandrene (2% in A, 3% in B) were the major identified compounds in the volatiles of A and B in vitro grown plants. Despite the anthocyanin production in A in vitro grown plants, the volatile profile was quantitatively and qualitatively very similar to that of B in vitro grown plants. The volatile composition of in vitro grown plants is qualitatively similar to the fruits volatiles and very different from the in vivo plants volatiles.
