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Tea consumption
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The association between serum uric acid (SUA) and tea consumption has been studied in previous work, and there were arguments among various population group employed as well as different statistical approaches.
8p
viisaacnewton
25-04-2022
15
5
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The effect of tea consumption on metabolic syndrome (MetS) remains controversial. The objective of this study is to examine the prospective association of tea consumption with 5-year incident MetS among aged population in China.
9p
vinobelprisen
26-03-2022
12
6
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Green tea has been one of the most popular beverages in China since ancient times. Mixed results concerning the effect of green tea consumption on the incidence of hypertension have been published over the past decades. However, no previous studies have focused on longevous individuals in China and the sex differences in the association between habitual green tea intake and hypertension.
7p
vinobelprisen
26-03-2022
14
4
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Smoking increases DNA methylation and DNA damage, and DNA damage acts as a vital cause of tumor development. The DNA methyltransferase 3B (DNMT3B) enhances promoter activity and methylation of tumor suppressor genes. Tea polyphenols may inhibit DNMT activity.
12p
vimahuateng
26-11-2021
3
0
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The objectives of this study were to use GC-MS paired with SPME to: identify common volatile compounds in the brewed liquor of a wide range of green tea samples from various provinces, and determine if green teas from different regions can be discriminated based on volatile composition in samples that are prepared for normal consumption.
9p
nguaconbaynhay11
01-04-2021
13
2
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The aim of this study was to examine the associations of tea consumption with the serum uric acid (SUA) level, hyperuricemia (HU) and the risk of gout. Methods: A comprehensive literature search up to June 2016, using PUBMED and EMBASE databases, was conducted to identify the relevant observational studies that examined the associations of tea consumption with the SUA level, HU and the risk of gout.
10p
vitennessee2711
02-02-2021
10
2
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We conducted a dose–response meta-analysis of prospective studies to summarize evidence of the association between tea consumption and the risk of breast, colorectal, liver, prostate, and stomach cancer. Methods: We searched PubMed and two other databases. Prospective studies that reported risk ratios (RRs) with 95% confidence intervals (CIs) of cancer risk for ≥3 categories of tea consumption were included.
20p
virose2711
25-09-2020
18
0
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Consumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk.
13p
vibaku2711
22-07-2020
9
1
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Exhilarating properties of tea. Its introduction into Europe. Amount consumed. Increase of this consumption. That every variety of tea sold in our American market, if good for anything, is, in a greater or less degree, exciting or exhilarating, is, I believe, generally known. Few would long continue to use an article - even with the addition of cream, milk or sugar - which had no other effect on the system than that of pure water, viz., to quench thirst
34p
hotmoingay8
30-01-2013
45
5
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This book is the second in the series “Nutrition, Brain and Behavior.” The purpose of this series is to provide a forum whereby basic and clinical scientists can share their knowledge and perspectives regarding the role of nutrition in brain function and behavior. The breadth and diversity of the topics covered in this book make it of great interest to specialists working on coffee/caffeine/tea/chocolate research, to nutritionists and physicians, and to anyone interested in obtaining objective information on the consequences of the consumption of coffee, tea, and chocolate on the brain.
228p
cronus75
14-01-2013
99
17
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Caffeine was conceived for a wide range of readers interested in the effects on human health, nutrition, and physiological function of the methylxanthine beverages and foods—tea, coffee, maté, cola beverages, and cocoa and chocolate products. These products supply one or more of the dietary methylxanthines—caffeine, theobromine and theophylline— and are an integral part of the diet of many people in many countries. The interest in the health effects of both the methylxanthines in isolation and in the products containing them has grown rapidly in recent years.
365p
transang5
23-10-2012
96
20
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