An update on disease preventing potential of green tea in comparison with some tisanes
Ruchika, Amit Sehgal
Abstract
Water infusion of pan-fried minimally oxidized leaves of plant Camellia sinensis is recognized as green tea. This infusion is rich in catechins, the bioactive components responsible for its health-promoting potential. Herbal teas or tisanes are the infusion or decoction of plant parts other than Camellia sinensis. Tisanes are generally known for their refreshing taste, fragrance, tranquilizing, and antioxidant effects. These infusions are also loaded with different types of phenolic compounds and exhibit multiple health benefits. The popularity and consumption of green tea is on the rise world over, but herbal teas are underutilized. There is a need to explore more about herbal teas and their biological activities especially in comparison to green tea. This review provides an update on the comparative studies carried out between green tea and herbal teas for antioxidant, antidiabetic, antimicrobial and anticancer properties.