Antiparkinsonic effect of black tea and its components

J. Nataraj*, T. Manivasagam, A. J. Thenmozhi, M. Mohamed Essa, M. A.S. Khan

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Tea, an infusion derived from the dried leaves of Camellia sinesis, is the second most commonly consumed beverage only after water. Tea leaf extract contains one of the most complex mixtures of phytochemicals known to humans with over 4,000 bioactive components. It is consumed in three basic forms; green tea, black tea and oolong tea. Black tea accounts for about 78% of the total worldwide tea consumption. In the manufacture of black tea, the fermentation process makes green tea catechins to form oligomeric flavanols, including theaflavins, thearubigins and other oligomers. This chapter describes the neuroprotective role of black tea and its components reported in various clinical and preclinical studies of PD. Although black tea and its components are reported to exert anti-Parkinsonic effect, further research is needed to study its bioavailability, mechanism of action and its adverse effects.

Original languageEnglish
Title of host publicationFood and Parkinson's Disease
PublisherNova Science Publishers, Inc.
Pages115-131
Number of pages17
ISBN (Electronic)9781634857543
ISBN (Print)9781634857369
Publication statusPublished - Jan 1 2016

ASJC Scopus subject areas

  • Medicine(all)

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