Doc:Tea

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Raw pu-erh tea is produced by pressing tea leaves and fermenting for years, sometimes for decades.  Ripened pu-erh tea, which is more popular, is inoculated with black Aspergillus and fermented under an optimal condition for several months. From Yunnan Pu-erh tea, ''Aspergillus niger, A. gloucu'', and species of ''Penicillium, Rhizopus, Saccharomyces'', and ''Bacterium'' are found. ''A. niger'' is the most predominant, followed by ''Saccharomyces spp.'' <ref>Jeng KC, Chen CS, Fang YP, Hou RCW, Chen YS (2007) "Effect of microbial fermentation on content of statin, GABA, and polyphenols in pu-erh tea" J. Agric. Food Chem. 55:8787-8792</ref>
 
Raw pu-erh tea is produced by pressing tea leaves and fermenting for years, sometimes for decades.  Ripened pu-erh tea, which is more popular, is inoculated with black Aspergillus and fermented under an optimal condition for several months. From Yunnan Pu-erh tea, ''Aspergillus niger, A. gloucu'', and species of ''Penicillium, Rhizopus, Saccharomyces'', and ''Bacterium'' are found. ''A. niger'' is the most predominant, followed by ''Saccharomyces spp.'' <ref>Jeng KC, Chen CS, Fang YP, Hou RCW, Chen YS (2007) "Effect of microbial fermentation on content of statin, GABA, and polyphenols in pu-erh tea" J. Agric. Food Chem. 55:8787-8792</ref>
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Ripened pu-erh tea contains less catechins than raw pu-erh tea, but more gallic acid as the degradation products of catechins (and others).
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Ripened pu-erh tea contains less catechins than raw pu-erh tea, but more gallic acid as the degradation products of catechins (and others). Antioxidant activity is significantly higher for raw pu-erh tea.<ref>Ku KM, Kim J, Park HJ, Liu KH, Lee CH (2010) "Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year" J. Agric. Food Chem. 58:345-352</ref>
 
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自然状態のまま長期間（時に数十年）醗酵させる生茶と、より一般的な黒麹菌を植えて数ヶ月醗酵させた熟茶の二種があります。雲南省の熟茶の醗酵過程には''Aspergillus niger''（黒麹菌）を用いますが、他にも''A. gloucu'', ''Penicillium, Rhizopus, Saccharomyces, Bacterium''等が検出されます。黒麹の次に多く検出されるのは酵母の仲間です。熟茶は生茶に比べてカテキン類の含有量は減少しますが、カテキン等の分解産物としての没食子酸が増加します。
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自然状態のまま長期間（時に数十年）醗酵させる生茶と、より一般的な黒麹菌を植えて数ヶ月醗酵させた熟茶の二種があります。雲南省の熟茶の醗酵過程には''Aspergillus niger''（黒麹菌）を用いますが、他にも''A. gloucu'', ''Penicillium, Rhizopus, Saccharomyces, Bacterium''等が検出されます。黒麹の次に多く検出されるのは酵母の仲間です。熟茶は生茶に比べてカテキン類の含有量は減少しますが、カテキン等の分解産物としての没食子酸が増加します。抗酸化作用は生茶の方が有意に優れています。
 
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Revision as of 13:16, 25 January 2010

Contents

Classification of Tea 分類

Green Tea

It is non-fermented, i.e., produced by drying an steaming the fresh leaves of Camellia sinensis var.sinensis to inactivate polyphenol oxidases. Assan (assamica) type contains too much tannins and not for green tea.

Oolong Tea

It is produced by partial fermentation before drying.

Black Tea

It is fully fermented by oxidation.

Pu-erh Tea

Raw pu-erh tea is produced by pressing tea leaves and fermenting for years, sometimes for decades. Ripened pu-erh tea, which is more popular, is inoculated with black Aspergillus and fermented under an optimal condition for several months. From Yunnan Pu-erh tea, Aspergillus niger, A. gloucu, and species of Penicillium, Rhizopus, Saccharomyces, and Bacterium are found. A. niger is the most predominant, followed by Saccharomyces spp. [1] Ripened pu-erh tea contains less catechins than raw pu-erh tea, but more gallic acid as the degradation products of catechins (and others). Antioxidant activity is significantly higher for raw pu-erh tea.[2]

  1. ↑ Jeng KC, Chen CS, Fang YP, Hou RCW, Chen YS (2007) "Effect of microbial fermentation on content of statin, GABA, and polyphenols in pu-erh tea" J. Agric. Food Chem. 55:8787-8792
  2. ↑ Ku KM, Kim J, Park HJ, Liu KH, Lee CH (2010) "Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year" J. Agric. Food Chem. 58:345-352

Consumption (消費)

 Per capita mean consumption of tea in the world is 120 mL/day [1], the second most consumed beverage in the world (next to water). Black tea is principally consumed in Western countries, green tea is popular in Asia, and oolong tea in China and Taiwan[2]. 世界における茶の一人当たり消費量は 120 ml/日 [1]で、世界で飲まれる飲料ナンバー２です。紅茶は主に西洋で飲まれ、緑茶はアジア、ウーロン茶は中国と台湾で飲まれます[2]。

Tea Composition (組成)

Catechins

The major phenolics in green tea include catechins (flavan 3-ols). They are (-)-epigallocatechin-3-gallate (EGCG; 59% of total catechins), (-)-epigallocatechin (EGC; 19%), (-)-epicatechin-3-gallate (ECG; 13.6%), and (-)-epicatechin (EC; 6.4%) [1]. Catechins are converted to theaflavins and thearubigins in black tea [3]. A cup of tea may contain 90 mg of EGCG [2], but in human, EGCG is less bioavailable (i.e. little absorbed) than other green tea catechins. However, the bioavailability is different between species and genotypes [4][5].

After drinking tea, the plasma level of catechins reach their peaks (between 1-10 µmol/L) in 2 - 4 h [6]. After 24 h, plasma levels of EGCG and EGC return to baseline, but that of ECG remains elevated in methylated forms[7].
カテキン

緑茶中の主なフェノール化合物はカテキン(フラバン3-オール)で、(-)-エピガロカテキン-3-ガレート (EGCG; 全カテキンの59%), (-)-エピガロカテキン (EGC; 19%), (-)-エピカテキン-3-ガレート (ECG; 13.6%)そして(-)-エピカテキン (EC; 6.4%) [1]です。 紅茶ではカテキンはテアフラビンとテアルビジンに変換されます[3]。 コップ１杯のお茶にはおよそ90 mgのEGCG [2]が含まれますがEGCGは他の茶カテキンに比べ、ヒト体内にあまり吸収されません。 生物学的な利用能力は生物種や遺伝型によって変化します[4][5]。

お茶を飲んだ後、血漿中のカテキン濃度は2-4時間でピーク（1-10 µmol/L)に達します[6]。 24時間後には血漿中のEGCG, EGCは初期値に戻りますが、ECGはメチル化された形で残っています[7]。

Major Composition (%)[8]
Compound Green tea Black tea Black tea
Infusion (3min)
Proteins 15 15 trace
Amino acids 4 4 3.5
Fiber 26 26 0
Others, carbohydrates 7 7 4
Lipids 7 7 trace
Pigments 2 2 trace
Minerals 5 5 4.5
Phenolic compounds 30 5 4.5
Oxidized phenolics 0 25 4.5
Caffeine

The caffeine content in different types of tea is: black tea > oolong tea > gree tea > fresh tea leaf [9]. More than 200 mg/day caffeine is not advisable and may produce nervousness, sleep disorders, vomits, headaches, epigastric pain, and tachycardia [10].

カフェイン

異なる茶に含まれるカフェインの量は 紅茶＞ウーロン茶＞緑茶＞新鮮な茶葉[9]となります。 200 mg/日以上のカフェイン摂取は、イライラ、不眠、吐き気、頭痛、胃痛や頻脈を引き起こすので薦められません[10]。

Caffeine Content in Beverages[11]
Product content (mg /150mL) Product content (mg /150mL)
espresso coffee 108-180 normal coffee 80-115
instant coffee 65 black tea (3min brew) 40-70
oolong tea 18-33 iced tea 29
green tea (3min brew) 15-25 cola soft drink 15-19
hot chocolate 4 cocoa milk shake 3
decaffeinated coffee 1-3 decaffeinated tea 0.6-3
plain chocolate 15 mg/20g milk chocolate 5 mg/20g
References
  1. ↑ 1.0 1.1 1.2 1.3 McKay DL, Blumberg JB (2002) "The role of tea in human health: An update" J Am Coll Nutr 21:1-13
  2. ↑ 2.0 2.1 2.2 2.3 Wu CD, Wei GX (2002) "Tea as a functional food for oral health" Nutrition 18(5):443-444
  3. ↑ 3.0 3.1 USDA Database for the Flavonoid Contents of Selected Foods, Beltsville 2003
  4. ↑ 4.0 4.1 Kim S, Lee MJ, Hong J (2000) "Plasma and tissue levels of tea catechins in rats and mice during chronic consumption of green tea polyphenols" Nutr Cancer 37:41-48
  5. ↑ 5.0 5.1 Loktionov A, Bingham S et al. (1998) "Apolipoprotein E genotype modulates the effect of black tea drinking on blood lipids and blood coagulation factors: A pilot study" Br J Nutr 79:133-139
  6. ↑ 6.0 6.1 Yang CS, Chen L et al. (1998) "Blood and urine levels of tea catechins after ingestion of different amounts of green tea by human volunteers" Cancer Epidemiol Biomarkers Prev 7:351-354
  7. ↑ 7.0 7.1 Higdon JV, Frei B (2003) "Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions" Crit Rev Food Sci Nutr 43:89-143
  8. ↑ Belitz DH, Grosch W (1997) "Quimica de los Alimentos" Zaragoza Acribia
  9. ↑ 9.0 9.1 Lin Lin YS, Tsai YJ et al. (2003) "Factors affecting the levels of tea polyphenols and caffeine in te a leaves" J Agric Food Chem 51:1864-1873
  10. ↑ 10.0 10.1 Varnam AH, Sutherland JP (1994) "Beverages: Technology, Chemistry and Microbiology" Chapman & Hall (London)
  11. ↑ Cabrera C, Artacho R, Gimenez R (2006) "Beneficial Effects of Green Tea-A Review" J Am Coll Nutr 25(2):79-99

Tea and Human Health (健康情報)

Cancer 癌

As below, none of the large-scale epidemiological studies showed a significant association of tea intake with a lower risk of cancer[1]. However, many case-control studies and cross-sectional studies (up to several hundreds people) show a decrease of the risk of cancer.

  • Breast cancer 乳がん
Two prospective studies with 35,004 women [2] → no association
  • Gastrointestinal cancer 胃腸がん
Prospective cohort 14873 men and 23667 women [3] → no association
Prospective cohort 11902 men and 14409 women [4] → no association
Prospective cohort 30370 men and 42481 women [5] → no association
Prospective cohort 18746 men and 26184 women [6] → no association
  • Bladder cancer 膀胱がん
Prospective cohort 14873 men and 23667 women [3] → no association
  • Cancer incidence がん
Prospective study 38540 people [3] → no association
References
  1. ↑ Borrelli F, Capasso R et al. (2004) "Systematic review: green tea and gastrointestinal cancer risk" Aliment Pharmacol Ther 19:497-510
  2. ↑ Suzuki Y, Tsubono Y et al. (2004) "Gren tea and the risk of breast cancer: pooled analysis of two prospective studies in Japan" Br J Cancer 90:1361-1363
  3. ↑ 3.0 3.1 3.2 Nagano J, Kono S et al. (2001) "A prospective study of green tea consumption and cancer incidence, Hiroshima and Nagasaki (Japan)" Cancer Causes Control 12:501-508
  4. ↑ Tsubono Y, Nishino Y et al. (2001) "Green tea and the risk of gastric cancer in Japan" New Engl J Med 344:632-636
  5. ↑ Hoshiyama Y, Kawaguchi T et al. (2002) "A prospective study of stomach cancer death in relation to green tea consumption in Japan" Br J Cancer 87:309-313
  6. ↑ Fujino Y, tamakoshi A et al. (2002) "Prospective study of education background and stomach cancer in Japan" Prev Med 35:121-127

Cardiovascular Disease (CVD) 循環器疾患

It is often believed that (oolong) tea possesses hypotensive effects. After Hertog MG et al.[1], flavonoid intakes have been reported to inversely associated with CVDs. In 2008, Hooper et al. performed a comprehensive review of reliable 133 flavonoid trials[2], and concluded that

  • flavanol-rich cocoa reduces blood pressure by 6 (systolic) and 3 (diastolic) mm Hg,
  • soy protein, which is rich in isoflavones, reduces LDL cholesterol by 0.2 mmol/L,
  • black tea acutely (not chronic) raises blood pressure by 6 (systolic) and 3 (diastolic) mm Hg, and
  • chocolate acutely (not chronic) increases flow-mediated dilation (FMD) by 4%.
At least, cocoa and soy (not tea) provide evidence for beneficial effects on CVD. However, it remains unclear whether the effects can be attributed to the specific flavonoid species[3]. A large scale cohort study (34789 men) found no association with flavonoids and CVD [4].


References
  1. ↑ Hertog MG, Feskens EJ (1993) "Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study" Lancet 342(8878):1007-1011
  2. ↑ Hooper L, Kroon PA, Rimm EB, et al. "Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials" Am J Clin Nutr 88:38–50
  3. ↑ Geleijnse JM, Hollman PCH (2008) "Flavonoids and cardiovascular health: which compounds, what mechanisms?" Am J Clin Nutr 88:12-13
  4. ↑ Rimm EB, Katan MB (1996) "Relation between intake of flavonoids and risk for coronary heart disease in male health professionals" Ann Intern Med 125(5):384-389 and Huxley RR, Neil HA (2003) "The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies" Eur J Clin Nutr 57:904–908

Obesity 肥満

Recently, resveratrol is found to improve obesity.[1]. Some studies suggest relationship between green tea consumption and reduction in body fat[2][3], but clear evidence on body weight control is missing. Since body weight may change for various reasons, it is hard to conduct an epidemiologic study.

References
  1. ↑ Baur JA et al. Sinclair DA (2006) "Resveratrol improves health and survival of mice on a high-calorie diet" Nature 444:337-342
  2. ↑ Wu CH, Lu FH et al. (2003) "Relationship among habitual tea consumption, percent body fat, and body fat distribution" Obes Res 11:1088-1095
  3. ↑ Tian WX, Li LC et al. (2004) "Weight reduction by Chinese medicinal herbs may be related to inhibition of fatty acid synthase" Life Sci 74:2389-2399
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