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.
|Title of host publication||Food and Parkinson's Disease|
|Publisher||Nova Science Publishers, Inc.|
|Number of pages||17|
|Publication status||Published - Jan 1 2016|
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