Tea

Green and white tea have been consumed and praised for their health properties for thousands of years worldwide. Originating in China and India, tea has only recently gained popularity in the United States. Tea is the most consumed beverage on earth behind water. Hailed as the healthiest beverage on the planet, green and white tea are packed with nutrients and antioxidants that have potent effects on the body.

All non-herbal teas are processed from the dried leaves of Camellia sinensis. However, unlike black tea, green and white tea are made from unoxidized leaves. Green and white tea are the least processed forms of tea; therefore, they contain the most antioxidants and valuable polyphenols.

Tea Classes

  • White Tea: Brewed from immature tea leaves with a high concentration of catechins. Some evidence suggests the addition of lemon to brewed white tea optimizes antioxidant capacity.
  • Green Tea: Brewed from more mature leaves compared to white tea. Green tea contains a high concentration of catechins, and most studies suggest that green tea has the highest antioxidative potential of all teas.
  • Oolong Tea: Brewed from more mature leaves compared to green tea, but less mature than black tea. In general, the catechin content is less than that of green and white tea, with reduced antioxidant potential.
  • Black Tea: Made from the most mature leaves, with the least catechin content. However, black tea contains a high concentration of a special catechin derivative with robust antioxidant activity called theaflavins.

4 Musculoskeletal Benefits of Green & White Tea

1. Support Joint Health

Free radical damage and an overly exuberant immune response to joint injury are risk factors for unhealthy joints. Tea may help neutralize free radicals and promote a healthy immune response to joint injury. Green and white tea are rich in polyphenols. By some estimates, green tea contains up to 40% polyphenols by dry weight. Polyphenols, due to their chemical structure, are potent antioxidants. Some scientific data suggests one of the main polyphenols in tea, epigallocatechin-3-gallate (EGCG), possesses 25 to 100 times more antioxidant capacity compared to Vitamin C and Vitamin E. Additionally, green tea may curb the function of a specialized protein called nuclear factor kappa beta. Nuclear factor kappa beta is involved in the activation of genes. Sometimes the genes that are activated by nuclear factor kappa beta promote unhealthy inflammation. Some research suggests that green tea active ingredients hinder nuclear factor kappa beta, reducing the expression of genes that promote unhealthy inflammation.

Iranian researchers investigated the effect of a concentrated green tea extract on individuals with unhealthy knees. After four weeks of green tea extract administration, participants reported improved knee health and function (Hashempur et al., 2016).

2. Support Bone Health

Scientific inquiry suggests that the active ingredients in tea, specifically polyphenol derivatives like epigallocatechin-3-gallate, reduce the activity of bone-resorbing cells called osteoclasts. The exact mechanism is unknown; however, possible mechanisms include the induction of osteoclast cell death and inhibition of osteoclast formation. Additionally, some research has demonstrated that green tea extract is associated with healthy bone mineralization. Chinese researchers evaluated the relationship between green tea consumption and bone mineral density. Analysis of over 12,000 individuals demonstrated that green tea consumption was associated with increased bone mineral density in the lower back, hip, and thigh bone (Zhang et al., 2017).

3. Promote Muscle Health

Active ingredients in green tea support muscle health through various pathways. Green tea has been shown to reduce oxidative stress, which is a driving force behind muscle aging. Additionally, some research suggests that green tea reduces muscle mass loss after a prolonged period of disuse. Moreover, green tea boosts a healthy inflammatory response to injury. Furthermore, some investigations imply green tea may support muscle stem cell proliferation and differentiation. Finally, green tea may disrupt the cellular signals that promote muscle cell death.

West Virginia researchers looked at the effect of green tea extract on muscle in rats. The authors demonstrated that, after a period of inactivity, the treatment group had less muscle wasting and an increased number of muscle stem cells compared to the non-treatment group (Alway et al., 2015).

4. Promote Tendon Health

Healthy tendons need collagen to function properly. In fact, tendons are 90% collagen by dry weight. Collagen confers on tendons the proper amount of strength that is needed to transfer the force generated by muscle to bones. Some research suggests that active ingredients in green tea help collagen resist the action of an enzyme called collagenase, which breaks down collagen into smaller pieces, sabotaging its normal function. Additionally, unhealthy inflammation can contribute to chronic tendon damage. Some research suggests that green tea promotes a healthy immune response to injury.

Brazilian scientists showed that rats with Achilles tendinitis treated with green tea extract exhibited increased production of collagen proteins and decreased expression of tissue-destroying enzymes referred to as matrix metalloproteinases (Vieira et al., 2016).

Also check out Top 3 Teas to Battle Chronic Pain

Precautions

Tea is generally considered to be nontoxic. Moderate green tea consumption may potentiate the therapeutic effects of anticoagulation medication and two cardiovascular medications: simvastatin (Zocor) and nadolol (Corgrad). Green tea extract in excessive amounts has been associated with liver toxicity, gastrointestinal distress, agitation, restlessness, insomnia, dizziness, and confusion. Any consideration of supplementation should be discussed with a qualified health professional familiar with your unique medical history.

References

  1. (2016). Green Tea. National Institutes of Health. Retrieved from https://nccih.nih.gov/health/greentea
  2. (2017). Tea. Micronutrient Information Center. Retrieved from http://lpi.oregonstate.edu/mic/food-beverages/tea
  3. Adcocks, C., Collin, P., & Buttle, D. J. (2002). Catechins from green tea (Camellia sinensis) inhibit bovine and human cartilage proteoglycan and type II collagen degradation in vitro. The Journal of Nutrition, 132(3), 341-346.
  4. Ahmed, S., Rahman, A., Hasnain, A., Lalonde, M., Goldberg, V. M., & Haqqi, T. M. (2002). Green tea polyphenol epigallocatechin-3-gallate inhibits the IL-1β-induced activity and expression of cyclooxygenase-2 and nitric oxide synthase-2 in human chondrocytes. Free Radical Biology and Medicine, 33(8), 1097-1105. http://dx.doi.org/10.1016/S0891-5849(02)01004-3
  5. Akhtar, N., & Haqqi, T. M. (2011). Epigallocatechin-3-gallate suppresses the global interleukin-1beta-induced inflammatory response in human chondrocytes. Arthritis Res Ther, 13(3), R93. doi:10.1186/ar3368
  6. Atoui, A. K., Mansouri, A., Boskou, G., & Kefalas, P. (2005). Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry, 89(1), 27-36. http://dx.doi.org/10.1016/j.foodchem.2004.01.075
  7. Bolling, B. W., Chen, C. Y., & Blumberg, J. B. (2009). Tea and health: Preventive and therapeutic usefulness in the elderly? Curr Opin Clin Nutr Metab Care, 12(1), 42-48. doi:10.1097/MCO.0b013e32831b9c48
  8. Gorjanovic, S., Komes, D., Pastor, F. T., Belscak-Cvitanovic, A., Pezo, L., Hecimovic, I., & Suznjevic, D. (2012). Antioxidant capacity of teas and herbal infusions: Polarographic assessment. J Agric Food Chem, 60(38), 9573-9580. doi.org/10.1021/jf302375t
  9. Haqqi, T. M., Anthony, D. D., Gupta, S., Ahmad, N., Lee, M. S., Kumar, G. K., & Mukhtar, H. (1999). Prevention of collagen-induced arthritis in mice by a polyphenolic fraction from green tea. Proc Natl Acad Sci, 96(8), 4524-4529.
  10. Hashempur, M. H., Sadrneshin, S., Mosavat, S. H., & Ashraf, A. (2016). Green tea (Camellia sinensis) for patients with knee osteoarthritis: A randomized open-label active-controlled clinical trial. Clinical Nutrition, 1-6. doi: http://dx.doi.org/10.1016/j.clnu.2016.12.004
  11. Karori, S. M., Wachira, F. N., Wanyoko, J. K., & Ngure, R. M. (2007). Antioxidant capacity of different types of tea products. African Journal of Biotechnology, 6(19), 2287-2296.
  12. Katiyar, S. K., & Raman, C. (2011). Green tea: A new option for the prevention or control of osteoarthritis. Arthritis Res Ther, 13(4), 121. doi:10.1186/ar3428
  13. Khan, N., & Mukhtar, H. (2013). Tea and health: Studies in humans. Curr Pharm Des, 19(34), 6141-6147.
  14. Lee, K. W., Lee, H. J., & Chang, Y. L. (2002). Antioxidant activity of black tea vs. green tea. The Journal of Nutrition, 132(4), 785-785.
  15. Leenen, R., Roodenburg, A. J., Tijburg, L. B., & Wiseman, S. A. A single dose of tea with or without milk increases plasma antioxidants in humans. European Journal of Clinical Nutrition, 54(1), 87-92.
  16. Leong, D. J., Choudhury, M., Hanstein, R., Hirsh, D. M., Kim, S. J., & Sun, H. B. (2014). Green tea polyphenol treatment is chondroprotective, anti-inflammatory, and palliative in a mouse post-traumatic osteoarthritis model. Arthritis Research & Therapy, 16, 508. doi:10.1186/s13075-014-0508-y
  17. Moraes-de-Souza, R. A., Oldoni, T. L. C., Regitano-d’Arce, M. A. B., & Alencar, S. M. (2008). Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil. CyTA – Journal of Food, 6(1), 41-47. doi:10.1080/11358120809487626
  18. Ramadan, G., El-Beih, N. M., Talaat, R. M., & Abd El-Ghffar, E. A. (2015). Anti-inflammatory activity of green versus black tea aqueous extract in a rat model of human rheumatoid arthritis. Int J Rheum Dis, 1-11. doi: 10.1111/1756-185X.12666
  19. Rusaczonek, A., Świderski, F., & Waszkiewicz-Robak, B. (2010). Antioxidant properties of tea and herbal infusions—A short report. Polish Journal of Food and Nutrition Sciences, 60(1), 33-35.
  20. Singh, R., Ahmed, S., Malemud, C. J., Goldberg, V. M., & Haqqi, T. M. (2003). Epigallocatechin-3-gallate selectively inhibits interleukin-1β-induced activation of mitogen-activated protein kinase subgroup c-Jun N-terminal kinase in human osteoarthritis chondrocytes. Journal of Orthopaedic Research, 21, 102-109.
  21. Tang, L. Q., Wei, W., & Wang, X. Y. (2007). Effects and mechanisms of catechin for adjuvant arthritis in rats. Advances in Therapy, 24(3), 679-690.
  22. Vernarelli, J., & Lambert, J. (2013). Tea consumption is inversely associated with weight status and other markers for metabolic syndrome in US adults. European Journal of Nutrition, 52(3), 1039-1048. doi:10.1007/s00394-012-0410-9
  23. Yang, C. S., Chen, G., & Wu, Q. (2014). Recent scientific studies of a traditional Chinese medicine, tea, on prevention of chronic diseases. J Tradit Complement Med, 4(1), 17-23. doi:10.4103/2225-4110.124326
  24. University of Maryland Medical Center. (n.d.). Green tea. Complementary and Alternative Medicine Guide. Retrieved May 3, 2015, from https://www.umm.edu
  25. Johnson, I. T., & Williamson, G. (2003). Phytochemical functional foods. Cambridge, UK: Woodhead Publishing.
  26. Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20(7), 933-956.
  27. Chung, J. E., Kurisawa, M., Kim, Y.-J., Uyama, H., & Kobayashi, S. (2004). Amplification of antioxidant activity of catechin by polycondensation with acetaldehyde. Biomacromolecules, 5(1), 113-118.
  28. Tipoe, G. L., Leung, T.-M., Hung, M.-W., & Fung, M.-L. (2007). Green tea polyphenols as an antioxidant and anti-inflammatory agent for cardiovascular protection. Cardiovascular and Hematological Disorders—Drug Targets, 7(2), 135-144.
  29. Nagai, K., Jiang, M. H., Hada, J., et al. (2002). (–)-Epigallocatechin gallate protects against NO stress-induced neuronal damage after ischemia by acting as an antioxidant. Brain Research, 956(2), 319-322.
  30. Tedeschi, E., Menegazzi, M., Yao, Y., Suzuki, H., Förstermann, U., & Kleinert, H. (n.d.). Green tea inhibits human inducible nitric-oxide synthase expression by down-regulating signal transducer and activator of transcription-1.
  31. Kim, I. B., Kim, D. Y., Lee, S. J., et al. (2006). Inhibition of IL-8 production by green tea polyphenols in human nasal fibroblasts and A549 epithelial cells. Biological and Pharmaceutical Bulletin, 29(6), 1120-1125.
  32. Goo, H. C., Hwang, Y.-S., Choi, Y. R., Cho, H. N., & Suh, H. (2003). Development of collagenase-resistant collagen and its interaction with adult human dermal fibroblasts. Biomaterials, 24(28), 5099-5113.
  33. Madhan, B., Krishnamoorthy, G., Rao, J. R., & Nair, B. U. (2007). Role of green tea polyphenols in the inhibition of collagenolytic activity by collagenase. International Journal of Biological Macromolecules, 41(1), 16-22.
  34. Jackson, J. K., Zhao, J., Wong, W., & Burt, H. M. (2010). The inhibition of collagenase-induced degradation of collagen by the galloyl-containing polyphenols tannic acid, epigallocatechin gallate, and epicatechin gallate. Journal of Materials Science: Materials in Medicine, 21(5), 1435-1443.
  35. Nakagawa, H., Wachi, M., Kato, M., et al. (2002). Fenton reaction is primarily involved in a mechanism of (–)-epigallocatechin-3-gallate to induce osteoclastic cell death. Biochemical and Biophysical Research Communications, 292(1), 94-101.

Contact Us Today

*All indicated fields must be completed.
Please include non-medical questions and correspondence only.

12550 Biscayne Blvd. Unit 405 North Miami, FL 33181

786-539-2421

Mon-Fri: 9am-4pm
Sat: By Appointment Only
Sun: Closed

BOOK AN APPOINTMENT
BOOK AN APPOINTMENT

Accessibility Toolbar