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Cancers are the first main cause of premature death in developed countries. Since brain tumors, especially gliomas, are the most lethal type of cancers, risk factors for their prevalence are still being discussed. Nearly 30–50% of all cancers could be prevented by proper nutritional habits and other lifestyle factors, but their influence on the tumors of the central nervous system has not been explained completely and still requires further studies. That is why we attempted to review the available research in this field, with a special focus on the factors with the proven protective activity observed in other cancers. Adequate vegetables and antioxidants (such as vitamins C and A) provided with a diet could have a protective effect, while other factors have shown no correlation with the incidence of glioma. However, further studies are necessary to determine whether fish, coffee, and tea consumption may prevent glioma. Maintaining proper body weight and undertaking a sufficient level of daily physical activity also seem to be important. Excessive body mass index (BMI) and higher attained height have increased the risk of glioma. In order to link more accurately the chosen factors to the prevalence of gliomas, it seems necessary to conduct large cohort, prospective, controlled studies in different world regions.

Background We investigated whether Laurus nobilis tea consumption affects lipid profile and oxidative stress in healthy volunteers.Methods Plasma concentrations of serum lipid profile parameters and Catalase, Uric acid, carbonylated proteins and superoxide dismutase levels were measured.Results We found a significant positive correlation between Delta- high-density lipoprotein cholesterol and Delta-Uric Acid (R = 0.396, p = 0.036) as well as Delta-Triglyceride and Delta- carbonylated proteins (R = 0.438, p = 0.020). Also, there was a negative correlation between Delta- Low-density Lipoprotein cholesterol and Delta- superoxide dismutase (R= -0.479, p = 0.009).A significant positive correlation between Delta- Low-density Lipoprotein cholesterol, Delta- triglyceride down and Delta- Low-density Lipoprotein Receptor up (p = 0.017, p = 0.038 respectively).In addition, a statistically significant negative correlation between the mean levels of Delta-Low-density Lipoprotein cholesterol down and of Delta-Low-density Lipoprotein receptor (p = 0.013). A statistically significant negative correlation between the mean concentrations of Delta-Low-density Lipoprotein cholesterol down and of Delta-Low-density Lipoprotein receptor up was observed (p = 0.010). The mean levels of Delta-triglyceride down and Delta-Low-density Lipoprotein receptor showed a significantly negative correlation (p = 0.005). There has been a significant increase in Low-density Lipoprotein Receptor levels over the period of study as it went from 444.54 (±241.03 pg/mL)day 0 to 634.00 (± 290.19 pg/mL)day 11 (p=0.000). Our study showed a significantly negative correlation only between Delta- superoxide dismutase up (superoxide dismutase Day11 - superoxide dismutase Day0) and age (p = 0.03), where Delta is the difference in the level of parameters between day 11 and day 0.Conclusion These findings highlight that the infusion of Laurus nobilis can be added to foods to enhance or regulate Low-density Lipoprotein Receptor activity levels with an elevation of HDL-cholesterol serum concentration concomitant to high antioxidant activity. Trial registration Not applicable

Associations of coffee and tea consumption with lung cancer risk have been inconsistent, and most lung cancer cases investigated were smokers. Included in this study were over 1.1 million participants from 17 prospective cohorts. Cox regression analyses were conducted to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Potential effect modifications by sex, smoking, race, cancer subtype and coffee type were assessed. After a median 8.6 years of follow-up, 20 280 incident lung cancer cases were identified. Compared with non-coffee and non-tea consumption, HRs (95% CIs) associated with exclusive coffee drinkers (≥2 cups/day) among current, former and never smokers were 1.30 (1.15–1.47), 1.49 (1.27–1.74) and 1.35 (1.15–1.58), respectively. Corresponding HRs for exclusive tea drinkers (≥2 cups/day) were 1.16 (1.02–1.32), 1.10 (0.92–1.32) and 1.37 (1.17–1.61). In general, the coffee and tea associations did not differ significantly by sex, race or histologic subtype. Our findings suggest that higher consumption of coffee or tea is associated with increased lung cancer risk. However, these findings should not be assumed to be causal because of the likelihood of residual confounding by smoking, including passive smoking, and change of coffee and tea consumption after study enrolment.

Background Coffee and tea are two of the most widely consumed beverages worldwide and have been associated with reduced risk of mortality in some studies. However, it is unknown whether consumption of these beverages is associated with survival to an advanced age. Objective To examine associations of coffee and tea consumption with survival to age 90 years. Design Prospective cohort study among participants from the Women's Health Initiative, recruited during 1993 to 1998 and followed up until March 31, 2018. Setting The setting included 40 US clinical centers. Participants A racially and ethnically diverse cohort of 27,480 older women, aged 65 to 81 years at baseline. Measurements Women were classified as having either survived to age 90 years or died before this age. Consumption of caffeinated and decaffeinated coffee and caffeinated tea was assessed at baseline and categorized as 0, 1, 2 to 3, or 4 or more cups/day. Associations of coffee and tea consumption with survival to age 90 years were examined using logistic regression models adjusted for sociodemographic characteristics, lifestyle behaviors, dietary quality, and chronic disease history. Results A total of 14,659 (53.3%) women survived to age 90 years during follow-up. Caffeinated coffee, decaffeinated coffee, or caffeinated tea consumption was not significantly associated with survival to age 90 years after adjusting for confounders. Findings did not significantly vary by smoking, body mass index, or race/ethnicity. Conclusion No amount of coffee or tea consumption was associated with late-age survival among older women. These findings may be reassuring to older women who consume coffee and tea as part of their daily diets but do not support drinking these beverages to achieve longevity.

Caffeine has been found to exert various biological effects including, antiangiogenic, antiproliferative, antimetastatic activity, increased fat oxidation and mobilization of glycogen in muscle, increased lipolysis, and reduction of body fat. The aim of this review is to analyze the endocrine effects of coffee consumption. A systematic literature search was conducted on PubMed and Web of Science databases seeking articles published until May 2019, dealing with coffee consumption and diabetes, osteoporosis, thyroid gland, adrenal, and gonads. The results of the most epidemiologic studies reported that coffee consumption has positive effects on combating type 2 diabetes risk, has no significant effects on bone mineral density levels but fracture risk was shown to be higher in the high coffee consumer group. Coffee intake has no significant effect on thyroid cancer, increases sex hormone binding globulin levels, has no effect on fertility but higher consumption was related to spontaneous abortion. Studies pertaining to coffee consumption and endocrine effects have contrary results. More randomized clinical studies with a long term follow up period are required.

We report a case of a US Army Captain that tested positive for cocaine after a routine urine test for drugs of abuse at his workplace. Following an investigation, it was found that the captain was consuming a coca tea labeled as “mate de coca.” The cocaine positive results were due to the consumption of coca tea.

Tea is one of the most prevalent and commonly consumed beverages worldwide due to its attractive flavor and taste. Tea consumption has also been claimed to be associated with beneficial health effects. Systematic scientific studies have proposed the beneficial effects of regular use of tea on modulating the initiation and propagation of cardiovascular diseases and carcinogenesis. Ready-to-drink (RTD) tea is a ready prepared tea, mostly black or green, and generally consumed as hot and cold preparations. With the increased market focus on health and wellness, it is expected that the nonalcoholic beverage market will be a foundation of expansion and development in the coming years. This chapter provides insights into the RTD types/products available in the market, processing and manufacturing aspects, health benefits, bioavailability and strategies to enhance and improve the RTD production as well as the marketability of RTD.

Tea is the second most popular beverage in the world after water. Vast accumulative evidence attest that tea consumption may promote human health, such as antioxidant, anti-obesity, and anticancer activities. Therefore, tea phytochemicals have drawn exceeding attention from researchers in structure confirmation, formation mechanism, component clarification, and bioactivity screening of interested constituents. Particularly, most investigations of chemical or biochemical reactions of catechins have concentrated on the B ring of the C6-C3-C6 skeleton. Hence, in this perspective, we reviewed the profound findings of the carbon-carbon (C-C) connection from the unambiguous characterization of novel A-ring addition derivatives of tea catechins, including catechin-carbonyl and catechin-theanine conjugates and the C-C formation mechanisms, and offered our view of the potential effects of catechin-carbonyl interactions on flavor generation and bioactive action in tea.

Background: Adolescence is a time of moving from childhood to adulthood maturity. These transitions involve a lot of changes as biological, cognitive, and emotional. However, menstruation is a normal physiological phenomenon indicating a woman's capability for procreation. It is often associated with some degree of suffering and embarrassment. As usual, every woman may experiences one or more types of menstrual problems during her lifetime as dysmenorrhoea. It is a medical term of menstrual cramps, caused by uterine contractions. However, the primary one refers to common menstrual cramps, while the secondary results from reproductive organ disorder. Thus, the current study aimed to assess the effect of ginger tea on dysmenorrhoea level; among nursing students. Materials and Methods: Study objectives included compare dysmenorrhoea level among nursing students in the experimental and control group after posttest and find out the association between pre-test dysmenorrhoea levels with selected demographic variables as age, education, family history of dysmenorrhea. A quasi-experimental approach was utilized. A study was conducted in Index Nursing College, MP, and India. The sample included 60 nursing students with dysmenorrhea. They were selected by purposive sampling method, GNM students with dysmenorrhea were considered as a control group, and BSc Nursing students with dysmenorrhea as experimental. The data collection tool has consisted of demographic variables, and McCaffery numerical pain intensity scale to assess dysmenorrhoea level. Results: Independent “t” test was used for testing the significance of the difference between the experimental and control group. Computed t value (t = 5.987, P

Introduction:Tea is one of the most popular/ consumed beverages in the world, which is made from the dry leaves of Camellia sinensis. The fluoride content of tea has been reported at least 0.02 ppm to 4.65 ppm. If the tea has low level of fluoride or affected by factors, it can increase risk of tooth caries, and cause of premature loss of teeth, reduced buccal strength, nutritional disorders, and cosmetic imperfections. On the other hand, when fluoride systemic absorption is higher than normal level (0.05-0.07 mg fluoride /kg body weight /day), raise the risk of fluorosis and osteoarthritis. Methods: The fluoride concentrations in different types of common tea in Iran, were collected through a literature search and published data publicly available. The` literature sources used in this research mainly included, PubMed, Science direct, IranMedex, SID and Google scholar database from 1990 to 2017, as well as original research articles that reported fluoride concentrations in different types of tea Articles published in both Persian and English languages were also used in this research. Results: In the first part of the study, we received about 53 updated articles, subsequently, these papers were distributed among the authors. After reading the articles and sharing their thoughts and opinions with each other. Eventually, 10 articles were selected that completely related to the topic. The quantitative data analysis and comparison were carried out on the fluoride concentrations in different types of common tea in Iran, as well as the values reported in the literature versus the allowable concentration level according to the WHO guideline. The minimum allowable concentration of fluoride (2-4 mg/L) is represented by, which also revealed that most of the selected different types of tea don't match the reference guideline. The fluoride concentrations for various types of tea were found to be less than 2 mg/L. Conclusions: Considering that the World Health Organization recommends a maximum daily fluoride intake of 2 mg per day for children and 4 mg per day for adults the daily consumption of drinking water and the average fluoride of tea calculated in this study, the amount of daily tea consumption should be managed.

Export Date: 31 October 2018 Aim. - Coffee consumption is inversely related to risk of type 2 diabetes (T2D). In contrast, an increased risk of latent autoimmune diabetes in adults (LADA) has been reported in heavy coffee consumers, primarily in a subgroup with stronger autoimmune characteristics. Our study aimed to investigate whether coffee consumption interacts with HLA genotypes in relation to risk of LADA. Methods. - This population-based study comprised incident cases of LADA (n = 484) and T2D (n = 1609), and also 885 healthy controls. Information on coffee consumption was collected by food frequency questionnaire. Odds ratios (ORs) with 95% CIs of diabetes were calculated and adjusted for age, gender, BMI, education level, smoking and alcohol intake. Potential interactions between coffee consumption and high-risk HLA genotypes were calculated by attributable proportion (AP) due to interaction. Results. - Coffee intake was positively associated with LADA in carriers of high-risk HLA genotypes (OR: 1.14 per cup/day, 95% CI: 1.02-1.28), whereas no association was observed in non-carriers (OR: 1.04, 95% CI: 0.93-1.17). Subjects with both heavy coffee consumption (>= 4 cups day) and high-risk HLA genotypes had an OR of 5.74 (95% Cl: 3.34-9.88) with an estimated AP of 0.36 (95% CI: 0.01-0.71; P = 0.04370). Conclusion. - Our findings suggest that coffee consumption interacts with HLA to promote LADA. (C) 2018 Elsevier Masson SAS. All rights reserved.

Activity concentrations of tea samples were determined using high resolution gamma spectrometry.The values ranged from (421.00 ± 17.00) to (732.00 ± 30.00) Bq.kg −1 for K-40 and from (3.00 ± 0.80) to (27.00 ± 3.00) Bq.kg−1 for Ra-228. The values for Ra-226 were below 27.00 Bq.kg−1. The committed effective dose was estimated at 4.74–78.89 μSv.y−1 for adults and 13.55–445.84 μSv.y−1 for children. The cancer risk was higher for females. However, results showed that the tea consumption do not represent a radiological health risk to the population.

Background No previous study has investigated the association between oolong tea consumption and esophageal squamous cell carcinoma (ESCC), we aim to elucidate the association between oolong tea consumption and ESCC and its joint effects with a novel composite index. Methods In a hospital-based case-control study, 646 cases of ESCC patients and 646 sex and age matched controls were recruited. A composite index was calculated to evaluate the role of demographic characteristics and life exposure factors in ESCC. Unconditional logistic regression was used to calculate the point estimates between oolong tea consumption and risk of ESCC. Results No statistically significant association was found between oolong tea consumption and ESCC (OR = 1.39, 95% CI: 0.94–2.05). However, drinking hot oolong tea associated with increased risk of ESCC (OR = 1.60, 95% Cl: 1.06–2.41). Furthermore, drinking hot oolong tea increased ESCC risk in the high-risk group (composite index> 0.55) (OR = 3.14, 95% CI: 1.93–5.11), but not in the low-risk group (composite index≤0.55) (OR = 1.16, 95% CI: 0.74–1.83). Drinking warm oolong tea did not influence the risk of ESCC. Conclusions No association between oolong tea consumption and risk of ESCC were found, however, drinking hot oolong tea significantly increased the risk of ESCC, especially in high-risk populations.

Kratom leaves (Mitragyna speciosa Korth.) are traditionally used in Southeast Asia for their medicinal value. Self-report studies suggest that cessation from chronic kratom tea consumption (freshly brewed kratom tea) was associated with unpleasant psychological symptoms. This study sought to assess the severity of anxiety and depression during kratom cessation. Regular kratom users (N = 150) were recruited from the northern state of Penang (Malaysia) for this retrospective study. The Beck Depression Inventory (BDI) and Beck Anxiety Inventory (BAI) scales were used to assess the severity of the symptoms of anxiety and depression. Most respondents (70%) experienced symptoms of mild anxiety, while 81% experienced symptoms of mild depression during kratom cessation. Those who consumed higher quantities of kratom tea daily (≥4 glasses) had higher odds of reporting longer duration of kratom use history (OR = 4.8, 95% CI 2.3 -10.1, p 0.001), higher frequency of daily kratom use (≥4 times) (OR = 72, CI 9.5- 543.1, p 0.001), and were more likely to experience moderate symptoms of depression (OR = 2.9, CI 1.1-7.3, p = 0.020) during kratom cessation than those who consumed between one and three glasses of kratom tea per day. Cessation from regular and long-term kratom tea consumption was not associated with symptoms of high anxiety or depression.

The aim of the present study was to investigate the relationship between tea drinking and gallstones, specifically to evaluate the amount and time of tea consumption by gender. A total of 14,555 eligible adults receiving health examinations were included. The participants were divided into three subgroups with tea consumption of none

Previous studies have looked into the association between tea consumption and renal stone disease, but the impact of tea consumption over time has not yet been fully clarified. Our study aimed to examine the amount and duration of tea consumption concomitantly in relation to the risk of renal stone disease. A total of 13,842 subjects who underwent health check-ups were recruited. Average tea consumption per day was defined as the amount of tea consumption per day multiplied by the frequency per week divided by seven. A “cup” was defined as 120 mL for each Chinese traditional teapot,” and “cup-year” was calculated by multiplying the number of daily cups and the years of tea consumption to express the cumulative dose of tea consumption over time. The diagnosis of renal stone disease was established based on the results of abdominal sonography. The amount of daily tea consumption was 119.2 ± 306.8 and 131.7 ± 347.3 mL in groups with and without renal stone disease. After adjusting for other clinical variables, daily tea consumption ≥ 240 mL vs. none was related to lower risk of renal stone disease (OR = 0.84, CI 0.71–0.99, p = 0.037). In another model, the associated risk of renal stone disease decreased significantly with tea consumption ≥ 20 cup-year (OR = 0.79, CI 0.66–0.94, p = 0.008), but not

Previous research has found that tea improves performance on convergent creativity tasks, such as the Remote Associates Test, by inducing a positive mood. However, there is no empirical evidence regarding the effect of tea drinking on performance in divergent creativity tasks. Using two experiments, the current research investigates the relationship between tea consumption and divergent creativity. In both experiments, participants were randomly assigned to two groups and implicitly manipulated to drink tea or water. In experiment 1 (N = 50), we used a block-building task as a measure of divergent creativity in spatial cognition. The results showed that the participants who drank tea performed better in the spatial creativity task assigned in the 10 min immediately following tea consumption than did those who drank water. In experiment 2 (N = 40), we adopted the restaurant naming task as a measure of divergent creativity in semantic cognition. The results showed that the participants who drank tea received higher scores in the semantic creativity task compared to those who drank water. The current research demonstrates that drinking tea can improve creative performance with divergent thinking. This work contributes to understanding the function of tea on creativity and offers a new way to investigate the relationship between food and beverage consumption and the improvement of human cognition.

Yerba mate is one of the most consumed teas in South America. However, studies on the nutrient composition are rare. Hence, this study investigated total and hydrosoluble nutrient content levels of yerba mate regarding two harvest seasons. The experiment was performed at the Canguiri Experimental Farm (Pinhais, Brazil). For the present study, 30 trees were sampled in two blocks. The total and hydrosoluble nutrient contents in leaves and in the prepared Chimarrao (70% leaf and 30% branches) were chemically analyzed. All plants were nutritionally indicated for tea consumption. Leaves of yerba mate sampled in the main harvest season had highest total nutrient contents, while leaves sampled in the secondary harvest season had higher contents of hydrosoluble nutrients. The daily consumption of mate tea has no adverse impacts on human health; in addition, leaves sampled in the secondary harvest season contributed more hydrosoluble nutrients to RDI.

Green tea (GT), along with its flavonol epigallocatechin-3-gallate (EGCG), has shown to inhibit the UGT2B17 isoenzyme, which is highly involved in the glucuronidation of testosterone (T) and its metabolites. Since the steroid profile (SP) is composed of urinary concentrations of T and related metabolites excreted in both the free and the glucuronide fractions, GT consumption could alter the SP, leading to misunderstanding in doping controls. The aim of the present work was to study the effect of GT consumption on the SP. This study was performed with 29 male volunteers, which could be classified in 2 arms depending on their T/E values (0.12 ± 0.02, n = 12; 1.64 ± 0.90, n = 17). The clinical protocol was designed to evaluate the effect of GT administration on the SP biomarkers. Participants were asked to consume GT with a high content of EGCG for 7 days (5 GT beverages along the whole day for days 1-6 and 9 GT beverages on day 7, corresponding to 520 and 936 mg/day of EGCG, respectively). Urine samples were collected before and during GT consumption at different time periods. The SP was measured using gas chromatography-mass spectrometry. The excretion rates of the SP metabolites did not change after GT consumption. Moreover, the individual evaluation of the subject's steroidal biological passport resulted in normal sequences. The results obtained show that GT consumption does not distort the establishment of normal ranges of SP parameters. Therefore, GT consumption does not need to be considered a confounding factor in the SP evaluation.

Background and aims: In the general population, habitual coffee consumption is inversely associated with the metabolic syndrome, a syndrome that is rather common also in patients with type 1 diabetes. However, whether coffee intake is beneficially related to the metabolic syndrome also in type 1 diabetes, is not known. We, therefore, studied the potential association between coffee consumption and the metabolic syndrome in a large population of individuals with type 1 diabetes. Furthermore, we investigated whether coffee consumption is associated with insulin resistance (estimated glucose disposal rate, eGDR), kidney function (estimated glomerular filtration rate, eGFR), and low-grade chronic inflammation (high-sensitivity C-reactive protein, hsCRP). Methods and results: Data from 1040 participants in the Finnish Diabetic Nephropathy Study were included in these cross-sectional analyses. Metabolic syndrome was assumed if at least 3 of the following cardiovascular risk factors were present: central obesity, high blood pressure, low HDL-cholesterol concentration, high triglyceride concentration, and hyperglycaemia. Subjects were categorized based on self-reported daily coffee intake: non-consumers (= 1 cups/d = 3 cups/d = 5 cups/d). In multivariable logistic regression analysis, moderate and high coffee consumption was associated with increased odds of the metabolic syndrome. Moreover, any level of coffee consumption was associated with increased risk of the blood pressure-component. An increasing trend was observed in the eGFR with increasing coffee consumption. Conclusions: In type 1 diabetes, high coffee intake is associated with the metabolic syndrome, and especially its blood pressure-component. (C) 2018 Published by Elsevier B.V.

Dark tea, a unique tea fermented primarily in China, has numerous potential beneficial effects. However, harmful substances present in dark tea have provoked significant concern. To conduct a quantitative benefit-risk assessment of dark tea for Chinese residents and provide guidance on rational consumption, a framework of Benefit-Risk Analysis for Foods (BRAFO) and meta-analysis was applied to construct a disability-adjusted life year (DALY). Based on the BRAFO-tiered approach, a reference scenario (no intake) and an alternative scenario (intake of 3 cups/day) were determined. The overall health impacts of dark tea were simulated by comparing the risks of fluoride and AF with benefits of reduced-risk to coronary heart disease (CHD) and diabetes in different scenarios. Three cups of fermented tea consumed per day decreased risks of CHD and diabetes by 8.16% and 12.77% respectively. After quantitative integration of information, the ultimate net health effect was found to be -1958.827 illustrating that the benefits of drinking three cups of dark tea per day outweigh the risks. However, considering the uncertainties in the process, decision-makers should proceed with caution, consulting additional well-conducted studies and further managing harmful substances in dark tea.

Introduction: The aim of this study was to assess the sleep qualityand daytime sleepiness of resident doctors, to compare the sleep qualitybetween surgical and medical branch residents and to examine effects of workinghours, number of duties, clinical branches and some other daily habits on thesleep quality of resident doctors in a hospital in Turkey. Methods: A survey was conducted to gather data on (i) demographics,lifestyle and daily habits as well as to determine (ii) Epworth sleepinessscale (ESS) score and (iii) Pittsburgh sleep quality index (PSQI) scores of theparticipants. Data collection was based on the use of a self-administeredquestionnaire. Results: Of 138resident doctors, 45.7% were classified as having good sleep quality based on acut-off score of 5 in PSQI. The mean ESS and PSQI scores were 6.59 ±3.92 and6.30 ±3.22, respectively. Significantly positive correlations were foundbetween Epworth score and the number of night duties (p=0.010), working hoursper week (p=0.006), total cigarettes per day (p=0.033), and daily teaconsumption (p=0.013). Also, there were statistically significant positivecorrelations between PSQI scores and the number of night duties (p

Traditional tea (Camellia sinensis) and herbal tea are being consumed across the world. However, long term consumption of tea can increase the chances of fluorosis owing to the presence of fluoride (F) in teas. Therefore, it is imperative to assess the health risk associated with tea consumption. The main objectives of this study were to: 1) estimate total F in 47 popular teas, including traditional and herbal teas and F concentrations in 1% (w/v) infusion of 5 min, and 2) assess the exposure risks of F from tea consumption in children and adults. The data showed that total F was the least in herbal teas (33-102 mg/kg) and their infusions (0.06-0.69 mg/L) compared to traditional teas (296-1112 mg/kg) and their infusions (1.47-6.9 mg/L). During tea infusion, 6-96% and 18-99% of the F was released into the water from herbal and traditional teas, respectively. Ten samples of traditional teas, including five green teas had chronic daily intake (CDI) values of F 0.05 mg/d/kg bw, the stipulated permissible limits of F intake from all sources. Although the F from teas posed no immediate health hazards with hazard quotient1, some tea samples could potentially contribute4 mg F/d, thereby adding to the overall F burden. Therefore, together with F from food and water sources, daily F consumptions from teas might increase its health risks to humans. So, caution should be excised when drinking teas containing high F.

The tea consumption has become an important part of the Malian’s habits. As a result, an image of tea preparation and consumption among Malians has become widely diffused; tea is offered in three successive glasses: the first drink (FD), the second drink (SD) and the third drink (TD). However, no study has been carried out on the antioxidant potential of this type of green tea preparation. The objective of this work was to evaluate the quality of the preparation methods of green tea (Camellia sinensis) as performed in grins. Thus, a phytochemical screening was carried out, the quantitative estimation of total polyphenols was performed by the method of Folin-Ciocalteu and that of flavonoids by using the aluminum trichloride. The in vitro antioxidant activity of the different tea extracts (macerated and decocted) was determined by the DPPH method. Thus, the presence of several metabolites was revealed in these tea extracts and the cumulative contents of phenolic compounds in the green tea extracts found in the glasses were 150.67 ±7.87 mg EAG/g, while 140.67 ±2.37 mg EAG/g were collected in the macerated extract (WM). Both types of extracts showed similar levels of flavonoids. The antioxidant activity of FD in all tea samples was statistically identical to that of the extracts (WM) from tea samples A and D (p-values > 0.05). It appears from this preliminary study that neither the total phenolic compound contents nor the antioxidant activity would be impacted by the way Malian green tea is prepared.

Objective Controversial results of the association between green tea consumption and risk for esophageal cancer (EC) were reported by previous meta-analysis. Thus, the aim of this study was to quantitatively investigate the association. Methods The Cochrane Library, PubMed, and EMBASE databases were searched for relevant studies. We used a “one-stage approach” with a restricted cubic spline model to summarize the dose-specific relationships between green tea and risk for EC. Odds ratios (ORs) were used to measure the effects. Fourteen studies were included with a total of 5057 ECs among 493 332 participants. Results In the dose–response analysis, the summary OR for a 1 cup/d increase in green tea was 1.00 (95% confidence interval [CI], 0.95–1.04; I2 = 77%). No nonlinearity association was observed between tea consumption and risk for EC (P = 0.71 for nonlinearity). In the subgroup of sex, the summary OR for a 1 cup/d increase in green tea was 1.03 (95% CI, 0.95–1.11, I2 = 67%) for men and 0.79 (95% CI, 0.68–0.91; I2 = 0%) for women. Conclusion Contrary to previous studies, based on current evidence, the present dose–response study suggested no association between green tea and risk for EC. However, there might be a protective effect of green tea in women. Notably, our conclusion might be influenced by limited studies and potential bias, such as dose of green tea assessment and select bias of case–control studies. Further larger number, prospective, and well-designed larger-scale studies are needed to provide more precise evidence, especially in women and more regions (United States and Europe).