Health Functions of Compounds Extracted in Cold-water Brewed Green Tea from Camellia Sinensis L.

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X

Green tea from Camellia sinensis L. has different tastes and physiological functions according to the temperature of water used when brewing the tea leaves. Green tea brewed with boiled water (especially “Sencha”) has a strong astringent taste as epigallocatechin gallate (EGCG) and caffeine are extracted with hot or boiled water. These compounds elicit strong astringency and bitterness, and were previously considered the principal functional ingredients in green tea. In contrast, cold-water brewed “Sencha” has much less bitterness and astringency than hot-water brewed “Sencha” because EGCG and caffeine are difficult to extract in cold water. Therefore, the tastes of amino acids predominate in cold-water brewed “Sencha” because they are easily extracted in cold water. The main functional components of cold-water brewed “Sencha” are epigallocatechin (EGC) and theanine, which are easily extracted in cold water. The functions of EGC have not attracted much attention thus far. However, it was recently found that EGC has an immune-enhancing effect and theanine has a psychosocial stress-reducing effect. These effects of EGC and theanine were inhibited by EGCG and caffeine; therefore, to obtain these effects, green tea needs to be brewed with cold water.

作成者 Manami MONOBE
著者キーワード epigallocatechin health benefit sencha theanine
公開者 Japan International Research Center for Agricultural Sciences
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
開始ページ 1
終了ページ 6
DOI 10.6090/jarq.52.1
言語 eng