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dc.contributor.authorLiang, Wenbin
dc.contributor.authorLee, Andy
dc.contributor.editorWu, Wenbiao
dc.date.accessioned2017-01-30T15:34:52Z
dc.date.available2017-01-30T15:34:52Z
dc.date.created2014-03-24T20:00:42Z
dc.date.issued2013
dc.identifier.citationLiang, Wenbin and Lee, Andy H. 2013. Effects of Green Tea on Cognitive Function and Mental Status: Emerging Evidence, in Wenbiao, W. (ed), Green Tea: Varieties, Production and Health Benefits. pp. 91-100. New York: Nova Science.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/47662
dc.description.abstract

Green tea is usually prepared by adding boiling water to dried tea leaves, which are made from the plant Camellia Sinensis. Worldwide, tea is the second most popular beverage after water. Similar to alcohol and coffee, drinking of green tea can produce pleasant feelings. In other words, consumption of green tea is partly due to its biological effects on cognitive function and emotions. To date, extensive epidemiological, clinical and experimental studies have shown that green tea drinking is beneficial to many aspects of physical health. There is also emerging evidence suggesting that key compounds of green tea may promote mental status and health of the central nervous system. The most promising candidates are L-theanine and green tea catechins. This commentary reviews recent findings from experimental and epidemiological studies on the neurological effects of green tea, and discusses possible mechanisms of action.

dc.publisherNova Science
dc.titleEffects of Green Tea on Cognitive Function and Mental Status: Emerging Evidence
dc.typeBook Chapter
dcterms.source.startPage91
dcterms.source.endPage100
dcterms.source.titleGreen Tea: Varieties, Production and Health Benefits
dcterms.source.isbn9781622575626
dcterms.source.placeNew York
dcterms.source.chapter10
curtin.department
curtin.accessStatusFulltext not available


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