The potential effects of tea on health have been touted for infusions
made from the plant
Camellia sinensis for over 4700 years; ever since its discovery was
attributed to the legendary emperor,
Shennong.
The Shen Nong Ben Cao Jing claimed its taste and stimulative properties
were useful for treating
tumors,
abscesses,
bladder ailments,
lethargy, among other conditions.[1]
The possible beneficial health effects of tea consumption have been suggested
and supported by some studies, but others have found no beneficial effects. The
studies contrast other claims, including antinutritional effects such as
preventing
absorption of iron
and protein,
usually attributed to
tannin. The
vast majority of studies have been of
green tea;
however, some studies have been made of the other types of tea derived from
Camellia sinensis such as
white,
oolong, and
black
tea. Green tea has been claimed[2]
to be helpful for
atherosclerosis,
LDL cholesterol,
cancer,
inflammatory bowel disease,
diabetes,
liver disease,
weight
loss,
neurodegenerative diseases, and even
halitosis.