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Aktuelle Ernährungsmedizin 2006; 31(1): 18-22
DOI: 10.1055/s-2005-915377
Originalbeitrag
© Georg Thieme Verlag KG Stuttgart · New York

Tee und Gesundheit

Tea and HealthM.  Eichholzer1
  • 1Institut für Sozial- und Präventivmedizin der Universität Zürich, Schweiz
Manuskript nach einem Vortrag bei dem 23. Gemeinsamen Kongress von GESKES, AKE und DGEM nutrition 2005 in Genf vom 2. - 4.6.2005
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Publication History

Publication Date:
31 January 2006 (online)

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Zusammenfassung

Ein gesundheitlicher Zusatznutzen von Tee, der im Sinne eines „Functional Food” über die Nährstoffversorgung hinausgeht, ist aufgrund von In-vitro- und Tierstudien vor allem für kardiovaskuläre Krankheiten und Krebs zu erwarten. Zudem könnte Tee in der Prävention von Zahnkaries, Osteoporose und Adipositas eine Rolle spielen. Aufgussgetränke der Teepflanze Camellia sinensis sind reich an Polyphenolen. Insbesondere Katechine, wie EGCG, Flavonole, Thearubigine und Theaflavine könnten z. B. über antioxidative Mechanismen präventiv wirken. Polyphenole beeinträchtigen andererseits die Resorption von Nichthäm-Eisen, was bei Personen mit schlechter Eisenversorgung zu Anämien führen könnte. Gute epidemiologische Studien inklusive Interventionsstudien zu Zusammenhängen zwischen Teekonsum und Gesundheit fehlen aber noch weitgehend und/oder die Resultate sind widersprüchlich. Ungenaue Erhebungsmethoden und ungenügende Kontrolle für Störfaktoren sind mögliche Gründe für Letzteres. Dies sollte für die weitere Forschung berücksichtigt werden.

Abstract

In vitro studies and animal trials provide evidence that tea produced from the leaves of Camellia sinensis may prevent cardiovascular disease and cancer of various sites. There is also some evidence of an inverse relationship between tea consumption and dental caries, bone density and obesity. Tea is an important source of polyphenols. Especially catechins and for example EGCG respectively, flavonols, theaflavins and thearubigins may be of importance in the prevention of chronic diseases by their antioxidant capacity or other mechanisms. On the other hand, polyphenols inhibit nonheme iron absorption and may lead to iron deficiency anemia in people with marginal iron stores. However, the findings from epidemiological studies on the association between tea and chronic diseases are inconsistent or missing. Conflicting results may arise from inadequate assessment of tea preparation and intake as well as from incomplete control for confounding factors. This should be taken into account in future research on this topic.

Schlüsselwörter

Tee - Prävention - Herz-Kreislauf-Krankheiten - Krebs - Zahnkaries - Osteoporose - Adipositas - Eisenmangel - Nierensteine - Katechine - Polyphenole

Key words

Tea - prevention - cardiovascular diseases - cancer - caries - osteoporosis - obesity - iron deficiency - polyphenols

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PD Dr. med. Monika Eichholzer

Institut für Sozial- und Präventivmedizin der Universität Zürich

Hirschengraben 84

8001 Zürich · Schweiz

Email: monika.eichholzer@balcab.ch

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