Green tea intake does not appear to reduce the risk of lung cancer, but researchers say more investigations are needed to understand the potential health benefits of its bioactive compounds.
The consumption of black tea may lower the risk of ovarian cancer, according to Chinese researchers, although no significant correlation with endometrial cancer and cervical cancer was found.
Botanical extracts in tea format provide unique market opportunities for medicinal herbal infusions, but there are challenges that must be overcome to ensure proper delivery of therapeutic value, say the herbal experts at Traditional Medicinals.
Australia’s Therapeutic Goods Administration (TGA) has proposed changes to the scheduling of melatonin and green tea extract, with new dosage indications for the former and a completely new entry into the Poisons Standard for the latter.
Kirin is adding the immune-boosting ingredient Lactococcus lactis strain Plasma (Lc-Plasma) into its flagship milk tea and green tea products, with the firm banking on the health angle that has driven the success of its iMuse functional brand to halt...
New Zealand’s only tea estate Zealong Tea is planning its entry strategy into the Asian market with premiumisation, health, traceability and its organic offerings as key components.
Herbal iced teas specialist firm Namjai has revealed it is targeting the younger consumer demographic, banking on bright colours and a convenient, healthier product concept to draw attention to its teas.
A group of researchers at the National University of Singapore (NUS) has developed fermented probiotic tea and coffee with strains that confer digestive and immune benefits.
APAC’s probiotics sector is continuing to soar, but consumers are increasingly seeking applications beyond supplements and dairy, with honey, tea and coffee emerging as potential formats for innovation.
Tea consumption could reduce the risks of atherosclerotic cardiovascular disease (ASCVD) and mortality, especially among consistent habitual tea drinkers.
In this scientific round-up, we shine the spotlight on cognitive health, with studies showing how A2 milk could benefit gut and cognitive health in pre-schoolers, the potential of tea and mushrooms in reducing cognitive decline, and how high chilli intake...
There is growing evidence that certain plant-based nutrients in tea and mushroom may help to delay cognitive decline as we age, and may provide more promising focuses for further research after multiple products touted by the pharma sector ended in failure.
Vitamin D deficiency is prevalent even among healthy Taiwanese without chronic kidney disease, but tea consumption may help to combat the issue, according to a community-based cohort study.
Tea consumption may increase the risk of gastroesophageal reflux disease (GERD) in East Asian populations, according to a meta-analysis by Chinese researchers.
A team of British and Nigerian researchers reported immediate effects that suggest a reduction of cardiovascular disease risk after study participants ingested a hibiscus drink.
Epigallocatechin gallate (EGCG), a polyphenol from green tea, may extend the time it takes to tire during exercise, suggests data from a mouse study by Chinese scientists.
Consumption of tea is associated with increased bone mineral density (BMD), according to a meta-analysis of 16 studies combining data from 138,523 people.
Tea consumption halves the risk of cognitive impairment for people 55 years old and above, and also dramatically reduces the risk of developing Alzheimer's disease among those at greater genetic risk.
Two people who drank aconite herbal tea, a plant-based toxin also known as wolfsbane and monkshood, had to be resuscitated and are now seriously ill in hospital in the US.
The status of green tea as a slimming ingredient in Japan should provide inspiration for companies elsewhere who are looking to use the product across the weight loss category, according to new market research.
Australian research has called into question international dairy guidelines for toddlers, saying that the consumption of reduced-fat dairy has no additional health benefits.
