Study of benefits and drawbacks of tea

Authors

  • Bangshidhar goswami Assistant Professor (Retired), Department of Metallurgical Engineering, RVS College of Engineering and Technology, Jamshedpur, Jharkhand, India
  • Rekha Tiwary Assistant Professor, Department of Science and Humanities, RVS College of Engineering and Technology, Jamshedpur, Jharkhand, India
  • S. Bahadur Assistant Professor, Department of Science and Humanities, RVS College of Engineering and Technology, Jamshedpur, Jharkhand, India
  • Vikram Sharma Associate Professor, Department of Science and Humanities, RVS College of Engineering and Technology, Jamshedpur, Jharkhand, India
  • Tridib Kumar Pathak Ex-Professor, Department of Mechanical Engineering, Indian Institute of Engineering Science and Technology, Shibpur, Shalimar, Howrah, West Bengal, India
  • S. Dutta Pharmacist, Kalpana Medicals, Jamshedpur, Jharkhand, India

Keywords:

Dark, flavor, fermentation, oolong, tea

Abstract

Tea is a soft beverage allowed under specifications from World Health Organization (WHO). Over dosage of tea create oxidative stress and liver toxicity at certain concentrations. Patients’ specific speculations prohibit ingestion those deficits procured from vitamin K. This is logical to treat any dosage within standards of intake. In case of alterations in any dose  may devoid health benefits like prevention of cancer and cardiovascular diseases, anti-inflammatory, anti-arthritic, anti-bacterial, anti-angiogenic, anti-oxidative, anti-viral, neuroprotective and cholesterol-lowering effects etc.

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Published

2021-05-10

Issue

Vol. 10 No. 1 (2021)

Section

Review Articles