What Are the Side Effects of Tea Polyphenols?
Introduction
Tea leaves, particularly green and black tea, contain natural compounds known as the products. They are notable for their various medical advantages, including their cell reinforcement properties and ability to prepare for different infections. However, as with any bioactive compound, excessive consumption can also have adverse effects. The effects of natural tea polyphenols on digestion, iron absorption, and potential toxicity will be the focus of this blog.
How Do Tea Polyphenols Affect Digestion?
The products, especially catechins tracked down in green tea, can impact the stomach related framework in more than one way. They may cause digestive discomfort in some people, but they can do so by fostering a healthy gut microbiota.
Intestines under stress:
Uneasiness in the digestive organs is one of the most well-known results of eating a great deal of the products. This could cause diarrhea, stomach pain, and nausea, among other things.
Studies: Green tea extract consumption has been linked to gastrointestinal issues, according to research.
High portions of green tea catechins, as per a review that was distributed in "Administrative Toxicology and Pharmacology," made a few members experience gastrointestinal side effects.
Effects on Gut Flora:
When consumed in moderation, the products can assist in maintaining a healthy microbiota in the gut. Notwithstanding, eating such a large number of them could disturb the equilibrium of the microorganisms in the stomach, which could prompt stomach related issues.
Mechanism: Tea polyphenols have antimicrobial properties that can affect gut bacteria, both good and bad. Constipation and discomfort in the digestive tract may result from this disruption.
Recommendations:
To limit stomach related secondary effects, it is prescribed to consume tea in moderate sums and to keep away from high-portion supplements except if exhorted by a medical services supplier. Tea can also help alleviate gastrointestinal discomfort when consumed with meals.
Can Tea Polyphenols Inhibit Iron Absorption?
The Inhibition Mechanism: It is known that the products, particularly catechins and tannins, bind with dietary iron in the digestive tract to form complexes that are difficult for the body to absorb. This collaboration happens basically in the non-heme iron found in plant-based food sources and iron enhancements, as opposed to heme iron from creature sources.
Effect on the retention of non-heme iron: Non-heme iron is harder to absorb than heme iron.
Catechins and tannins in tea may compete for binding sites in the intestines to prevent non-heme iron from being absorbed, according to research. How much iron that can be retained into the circulation system and used by the body is decreased because of this opposition.
Kinds of Tea and Iron Retention: The type of tea, the method of brewing, and individual differences in iron status all influence how much iron is absorbed by tea. Compared to green or oolong tea, black tea typically contains more tannins, which may have a greater inhibitory effect on iron absorption.
Inhibition-Inducing Factors: A few variables can impact the level of iron hindrance by the products. These incorporate the strength of the tea brew (convergence of polyphenols), the length of tea utilization (long haul versus intermittent), and a singular's general dietary iron admission and iron status.
Preventing Inhibition of Iron Absorption: Iron absorption can be slowed down by natural tea polyphenols, but there are ways to mitigate this effect. Practical strategies include drinking tea between meals rather than with meals high in iron, increasing vitamin C intake (which improves non-heme iron absorption), and separating tea consumption from iron-containing foods or supplements.
Suggestions for Training: To expand iron retention from dietary sources, it very well might be gainful to restrict tea utilization around eating times for those in danger for lack of iron, like kids, pregnant ladies, and individuals with unfortunate iron admission or assimilation issues.
In conclusion, the ability of the products to form iron-iron complexes in the digestive tract suggests that they may prevent the absorption of non-heme iron. Awareness of these interactions is essential for maintaining adequate iron levels, particularly in vulnerable populations, even though this inhibition primarily affects non-heme iron and varies by tea type and consumption habits. The products' potential impact on iron absorption can be mitigated by balancing tea consumption with dietary considerations and strategic meal planning.
Are There Potential Toxicities Associated with Tea Polyphenols?
Tea polyphenols, which are notable for their cancer prevention agent properties and medical advantages, raise worries about expected secondary effects, especially when consumed in more prominent amounts.
Safe Levels of Consumption: According to reliable health sources, the products are generally considered safe and even beneficial to health when consumed in moderation. It is unlikely that the amount of polyphenols in a typical cup of tea will harm you or increase your antioxidant intake.
Possibility of liver toxicity: Studies have shown that polyphenol-rich supplements and concentrated tea extracts should not be consumed in large quantities, according to health professionals. The liver's ability for detoxification might be overpowered by high portions, which could bring about liver harmfulness or adverse consequences.
Associations with Prescriptions: Catechins, one type of polyphenol found in tea, may hinder the absorption or efficacy of medications. This association is especially important for drugs like anti-toxins, blood thinners, and certain mental prescriptions.
Individual Variability and Moderation: Individual health status, genetic factors, and general dietary habits all have a significant impact on the likelihood of toxicity or adverse effects. To minimize any potential risks, moderation in consumption and consideration of personal health circumstances are essential.
Evidence from clinical studies: When consumed in moderation as part of a well-balanced diet, the evidence suggests that the benefits of the products outweigh any potential dangers.
Long haul concentrates on different populaces keep on observing security profiles and wellbeing results related with tea polyphenol utilization.
In conclusion, although the products have antioxidant and anti-inflammatory properties, they also provide numerous health benefits. However, it is essential to be aware of the potential dangers. Most people are generally safe when they drink traditional tea in moderation.Concentrated concentrates and enhancements, then again, ought to be utilized with alert, particularly when taken in enormous amounts, to keep away from potential aftereffects like liver harmfulness or obstructing prescriptions. Counseling medical services experts for customized exhortation, especially for people with previous ailments or on prescriptions, is prudent to guarantee protected and useful tea polyphenol utilization.
Conclusion
Although natural tea polyphenols have a number of health benefits, they can also cause side effects, especially when consumed in large quantities. These may include discomfort in the gastrointestinal tract, a reduction in iron absorption, and the possibility of toxicity at high doses. By consuming tea with some restraint and being aware of timing and dose, you can partake in the advantages of the products while limiting the gamble of unfavorable impacts.
References
1. Lambert, J. D., Sang, S., Yang, C. S. "Possible Controversy of Exogenous Green Tea Polyphenols on Iron Absorption." Journal of Agricultural and Food Chemistry.
2. Mazzanti, G., Di Sotto, A., Vitalone, A. "Green tea polyphenols and human health: An update." Current Opinion in Clinical Nutrition and Metabolic Care.
3. McKay, D. L., Blumberg, J. B. "The role of tea in human health: An update." Journal of the American College of Nutrition.
4. Nagao, T., Hase, T., Tokimitsu, I. "A Green Tea Extract High in Catechins Reduces Body Fat and Cardiovascular Risks in Humans." Obesity Research.
5. Seeram, N. P. "Epigallocatechin gallate-induced Toxicity in Hepatocytes." Regulatory Toxicology and Pharmacology.
6. Wang, H., Provan, G. J., Helliwell, K. "Tea flavonoids: their functions, utilization and analysis." Trends in Food Science & Technology.
