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Critical Reviews™ in Eukaryotic Gene Expression
Facteur d'impact: 1.734 Facteur d'impact sur 5 ans: 1.848 SJR: 0.627 SNIP: 0.516 CiteScore™: 1.96

ISSN Imprimer: 1045-4403
ISSN En ligne: 2162-6502

Critical Reviews™ in Eukaryotic Gene Expression

DOI: 10.1615/CritRevEukaryotGeneExpr.2017019493
pages 163-171

Role of Green Tea Flavonoids and Other Related Contents in Cancer Prevention

Muhammad Imran Qadir
Institute of Molecular Biology and Biotechnology, Bahauddin Zakariya University, Bosan Road, Multan, Pakistan

RÉSUMÉ

Green tea is made from Camellia sinensis and leaves through the oxidation process. It mainly originates in China and has been used traditionally throughout Asia. In the West, black tea has been used mostly, but green tea has become the most popular beverage throughout the world. It is also used as a raw material in cosmetics, health foods, and as an added ingredient in various beverages. Different varieties of green tea are available. The main differences between the varieties are due to harvesting time, production procedures, and horticulture. Drinking green tea has many positive effects on the body. It helps to nourish our five vital organs, among which the most important is the heart. It also has many qualities to help improve our state of mind (thus possibly reducing the consumption of alcohol), it acts as a stimulant, cures blotchiness, fulfills thirst, eliminates indigestion, cures beriberi disease, prevents fatigue, and improves kidney and brain function.


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