top of page

The SocioEsthetician Group: A Blog for all Pharm. D. Candidate Students

Público·63 Pharm. D. Candidates
Tommy Li
One Forum EntryCongrats! 1st Entry
Began a DiscussionBegan Discussion!


Written by Tommy Li and Jerry Lau

Tea was and still is one of the most highly sought after commodities in the world. From its origins in a small province in ancient China, to its massive rise as a huge motivator in world conflicts, tea has been anything but a drink. But why tea? Tea has been used around the world for its perceived medicinal qualities, its rich taste, its ability to bring people together, etc. Here we will focus on tea’s perceived medicinal qualities and weigh out how the health claims on tea hold out versus the scientific community.

Teas’ health claims range from the relatively benign claim of improving blood pressure and circulation to eye-raising claims of being able to fight various forms of cancer (3). However most studies state that these health benefits come from drinking tea over long periods of time and do not paint tea as a “miracle substance” that many from the tea industry characterize it to be. How does tea have these benefits? There are substances in tea called polyphenols, more specifically catechins and epicatechins. Lab and animal studies find that these molecules have anti-inflammatory and antioxidant properties (1). This is corroborated by multiple studies in the field; one such study stating that patients with elevated blood pressure or hypertension would benefit from regular tea intake which was shown to have positive effects on the patients’ blood pressure (2).

There are many different types of tea available to purchase; some popular ones being black tea, green tea, oolong tea, and Kombucha. Although all teas contain polyphenols, not all teas are made equal. For example, Kombucha, a probiotic-rich fermented drink made with tea (green or black), sugar, bacteria, and yeast, is very interesting. Kombucha has a yeast component that usually includes Saccharomyces and other species; the bacterial component almost alway