Tea and Its Consumption: Benefits and Risks

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 7, 2015, Pages 939-954

  Hayat, Khizar ^a,b   Iqbal, Hira ^b   Malik, Uzma ^b   Bilal, Uzma ^b   Mushtaq, Sobia ^b  

^a Tobe Camp University Road Abbottabad   (Pakistan)

^b QUAID I AZAM UNIVERSITY   (Pakistan)

Author keywords

black tea; cardiovascular health; green tea; health effects; risks; Tea consumption

Indexed keywords

DISEASES; HEALTH; NUTRITION; PLANTS (BOTANY); RISKS;

BLACK TEA; CARDIOVASCULAR DISEASE; CHOLESTEROL LOWERING; EPIDEMIOLOGICAL STUDIES; GREEN TEA; HEALTH EFFECTS; SCIENTIFIC INVESTIGATION; TEA CONSUMPTION;

HEALTH RISKS;

CAMELLIA SINENSIS;

ANTIINFLAMMATORY AGENT; ANTINEOPLASTIC AGENT; ANTIOXIDANT; POLYPHENOL; TEA;

BEVERAGE; CARDIOVASCULAR DISEASES; CHEMISTRY; DIABETES MELLITUS; DIET THERAPY; HUMAN; NEOPLASMS; NUTRITIONAL VALUE; OBESITY; PLANT LEAF; RISK; TEA; UTILIZATION;

ANTI-INFLAMMATORY AGENTS; ANTICARCINOGENIC AGENTS; ANTIOXIDANTS; BEVERAGES; CARDIOVASCULAR DISEASES; DIABETES MELLITUS; HUMANS; NEOPLASMS; NUTRITIVE VALUE; OBESITY; PLANT LEAVES; POLYPHENOLS; RISK; TEA;

EID: 84922158709     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.678949     Document Type: Article

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