The rise in popularity of green tea in Western countries is attributed to its health benefits from a wide variety of plant or phytochemicals in the tea. Green, black and oolong tea are made from the same tea plant, Camellia sinensis, but green tea is made from freshly harvested leaves that are quickly steamed to inactivate enzymes to stabilize the leaves. Green tea contains many phytochemicals, and the ones with the most interest to good health include polyphenols, which are potent antioxidants and the catechin epigallocatechin-3-gallate (EGCG) because of its potential for weight loss. How much of these compounds in a cup of tea depend on steeping or brewing time — the longer the tea is steeped or brewed, the higher the concentration of phytochemicals. Green tea consumption has been linked to a decrease risk of cardiovascular disease and some cancers and drinking three to six cups of green tea a day appears to offer some protection from disease.
The goal of this program is to describe the different types of tea and explain the purported health benefits of green tea. At the conclusion of this course, the student will be able to:
- Name the plant from which tea is produced.
- Describe the three major types of tea and how each tea is produced.
- Name three countries where green tea is primarily consumed.
- Define functional food, phytochemical, and explain why green tea is considered a functional food/beverage.
- List the four categories of polyphenols and recognize one class of polyphenols within each category.
- Name four or more food sources of flavonoids.
- Identify the major polyphenols found in green and black tea.
- Describe the antioxidant properties and binding effect of the polyphenols in tea.
- Discuss at least three proposed mechanisms regarding tea’s ability to protect against cardiovascular disease and cancer.
- Explain the relationship between tea drinking and incidence of cardiovascular disease, including heart attacks.
- Explain the proposed benefits of tea regarding dental health, weight control, kidney stone prevention, and possibly protecting against HIV infection.
- Describe kombucha, a probiotic tea, and its health benefits.
- Summarize and convey to clients and consumers the evidence-based health benefits of green tea and make appropriate recommendations regarding the consumption of green tea.
- Discuss possible interaction of tea and selected medications.
This course is intended for an interprofessional audience, including dietitians, health educators, and fitness professionals.
Health educators: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com
. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at lms.nurse.com
and search for this topic title.
Sponsored by Gannett Education, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 3.0 total Category I continuing education contact hours.
Provider ID: CA0084.