Editorial
Manoranjan Adak
Abstract
Tea is one of the most widely consumed beverages in the world today, second only to water, and its medicinal properties have been widely explored. The tea plant, Camellia sinensis, is a member of the Theaceae family, and black, oolong, and green tea are produced from its leaves. Since ancient times, green tea has been considered by the traditional Chinese medicine as a healthful beverage. Recent human studies suggest that green tea may contribute to a reduction in the risk of cardiovascular disease and some forms of cancer, as well as to the promotion of oral health and other physiological functions such as anti-hypertensive effect, body weight control, antibacterial, solar ultraviolet protection, bone mineral density increase, anti-fibrotic properties, and neuroprotective power. Increasing interest in its health benefits has led to the inclusion of green tea in the group of beverages with beneficial effects on cancer prevention.