Tea is the most widely consumed beverage in the world next to water and is obtained from the leaves Camellia sinensis. In recent years, the potential health benefits and effect mechanisms of tea have attracted a lot of interest. The potential health benefits of tea have been attributed to its various phenolic compounds with unique biological properties found in tea. These phenolic compounds are especially catechins and their derivatives, which constitute at most 30% of the dry weight of the tea. Tea is a new and effective strategy for reducing the severity of neurological diseases and for protecting against obesity, cardiovascular disease, type 2 diabetes and certain types of cancer (ovaryum, lung, skin, breast, endometrial, prostate, bladder, oral and colorectal cancers).

Overall, the study that supports the health benefits of tea is increasing. But, the amounts of and the frequency of tea consumption that is associated with potential health benefits vary greatly from work to work and this situation creates difficulty in determining the optimal consumption amount and frequency that tea can exhibit health benefits. For this reason, we aimed to examine the health effect of the tea and how much consumption is to investigate whether it meets the claimed health benefits.

Within that frame, there is a need for more studies on the possible health effects of tea. While studying on that effect, the effects of various doses, forms (in synthetic or natural product matrix), exposure in different periods (short or long term) on health should be studied. However, currently the conducted studies are promising for tea is a bioactive component like polyphenol, theaflavins, thearubigins, caffeine and mineral. In addition, although the fact intake with diet proved to be reliable at the end of the conducted acute and chronic toxicity test is another positive part, safety of bioactive component in tea should be supported through further studies.

茶是世界上消费最广泛的饮料，仅次于水，茶是从茶花的叶子中提取的。近年来，茶的潜在健康益处和作用机理引起了人们的极大兴趣。茶的潜在健康益处归因于其在茶中发现的具有独特生物学特性的各种酚类化合物。这些酚类化合物尤其是儿茶素及其衍生物，最多占茶干重的30％。茶是降低神经系统疾病严重程度并预防肥胖，心血管疾病，2型糖尿病和某些癌症（卵巢癌，肺癌，皮肤癌，乳腺癌，子宫内膜癌，前列腺癌，膀胱癌，口腔癌和结直肠癌）的一种新的有效策略）。

总体而言，支持茶对健康有益的研究正在增加。但是，与潜在的健康益处相关的茶消费量和食用频率因工作而异，并且这种情况在确定茶具有健康益处的最佳消费量和频率方面造成了困难。出于这个原因，我们旨在检查茶的健康效果，以及食用多少以调查其是否符合声称的健康益处。

在此框架内，需要对茶可能对健康产生的影响进行更多的研究。在研究这种影响时，应研究各种剂量，形式（在合成或天然产品基质中），不同时期（短期或长期）暴露对健康的影响。但是，目前进行的研究有望使茶具有生物活性成分，例如多酚，茶黄素，茶红素，咖啡因和矿物质。另外，尽管在进行急性和慢性毒性试验后事实证明饮食摄入是可靠的，这是另一个积极的方面，但应通过进一步研究来支持茶中生物活性成分的安全性。