• Investigation the properties antioxidant and flanoids in green tea (Systematic review)
  • Ali Solati,1 Najmeh Agah,2 Farzaneh Pardeshenas,3 Elahe Safari,4,*
    1. Student Research Committee, School of Nursery, Gonabad University of medical sciences, Gonabad, Iran.
    2. Student Research Committee, School of Medicine University of Gonabad, Gonabad, Iran
    3. Student Research Committee, School of Nursery and Midwifery, Mashhad Islamic Azad University, Mashhad, Iran.
    4. Student Research Committee, School of Nursery and Midwifery, Mashhad Islamic Azad University, Mashhad, Iran.


  • Introduction: Tea is one of the most consumed beverages in the world, it is divided into three categories: fermented (black tea), non-fermented( green tea) and semi fermented( oolong tea).Among the various types of tea, green tea is a rich source of antioxidant compounds called catechins , which prevents devastation oxidation reactions in the brain. The aim of this study is to checking the properties antioxidant and flanoids in tea plants.
  • Methods: This review was performed within articles published at PubMed, Google scholar, Scopus and SID from 2000 to 2019. The keywords were green tea, antioxidant, flanoids and properties. By searching this database, 76 articles were found, 53 of them were not related with investigating and 11 of them by reading abstract were removed. All articles chosen from English and Persian articles.
  • Results: Finally, 12 articles were included in the study, in some of the articles reported that tea has antioxidant properties and among different types of tea, green tea has more antioxidant properties. In 3 articles that performed on the effect of tea's antioxidant properties on reducing the oxidation process of vegetable oils including sunflower, rapeseed, canola, olive, expressed: Using extract of green tea reduces the process of oxidation of vegetable oils. Another study that examining the antioxidant effect against isoniazid hepatotoxicity in rats was showed that polyphenols, which are major constituents of green tea, are creating super oxide, hydrogen peroxide and Nitrite acid, that have beneficial pharmacological against isoniazid hepatotoxicity.
  • Conclusion: It seems that tea, especially green tea has antioxidant properties that can be used as an herbal medicine with antioxidant properties as a dietary supplement to prevent some Diseases such as liver toxicity, therefore need to be more research done at this topic.
  • Keywords: Green tea, Antioxidant, Flanoids, Properties