Journal of Tea Science Research, 2024, Vol.14, No.3, 182-191 http://hortherbpublisher.com/index.php/jtsr 183 2 Types of Tea-Infused Foods Tea-infused foods have gained popularity due to their unique flavors and potential health benefits. The incorporation of tea into various food products not only enhances their sensory attributes but also imparts the bioactive compounds present in tea, which are known for their health-promoting properties. This section explores the different categories of tea-infused foods, including baked goods and desserts, savory dishes and snacks, and beverages and cocktails. 2.1 Baked goods and desserts Tea-infused baked goods and desserts are a delightful way to enjoy the flavors and health benefits of tea. Green tea, particularly matcha, is commonly used in a variety of sweet treats such as cakes, cookies, and pastries. The polyphenols and catechins in green tea contribute to its antioxidant properties, which can be beneficial for health (Hayat et al., 2015; Hinojosa-Nogueira et al., 2021; Shang et al., 2021). Additionally, black tea and oolong tea are also used in baking, providing unique flavors and potential health benefits due to their polyphenolic content (Wang et al., 2000; Sang et al., 2011; Khan and Mukhtar, 2018). 2.2 Savory dishes and snacks Tea is not limited to sweet applications; it is also used in savory dishes and snacks. Tea leaves can be used as a seasoning or marinade, adding a distinct flavor profile to meats, vegetables, and grains. The bioactive compounds in tea, such as flavonoids and alkaloids, contribute to its health benefits, including anti-inflammatory and antimicrobial properties (Wu and Wei, 2002; Zhang et al., 2019; Bag et al., 2021). For instance, tea-smoked meats and tea-infused rice dishes are popular in various cuisines, offering both taste and health advantages (Hayat et al., 2015; Pathaw et al., 2022). 2.3 Beverages and cocktails Tea-based beverages and cocktails are perhaps the most traditional and widespread form of tea consumption. Beyond the classic hot or iced tea, tea is now being incorporated into a variety of innovative drinks, including smoothies, lattes, and alcoholic cocktails. The health benefits of tea beverages are well-documented, with studies highlighting their antioxidant, anti-cancer, and cardiovascular protective effects (Wang et al., 2000; Hinojosa-Nogueira et al., 2021; Shang et al., 2021). Green tea, black tea, and oolong tea are all used in these beverages, each bringing its unique set of bioactive compounds and health benefits (Sang et al., 2011; Khan and Mukhtar, 2018; Zhang et al., 2019). The incorporation of tea into various food products not only enhances their flavor but also provides numerous health benefits. The bioactive compounds in tea, such as polyphenols and catechins, play a significant role in promoting health and preventing diseases, making tea-infused foods a valuable addition to the diet. 3 Nutritional and Health Benefits 3.1 Antioxidant properties Tea, particularly green tea, is renowned for its high antioxidant capacity, which is primarily attributed to its rich content of polyphenolic compounds, such as catechins. These antioxidants play a crucial role in neutralizing free radicals, thereby reducing oxidative stress and preventing cellular damage. Studies have shown that the antioxidant activities of various tea infusions, including green, black, oolong, white, yellow, and dark teas, are significant, with green tea often exhibiting the highest levels of antioxidant activity (Tang et al., 2019; Zhao et al., 2019). The presence of compounds like epigallocatechin gallate (EGCG) in green tea is particularly noteworthy for its potent antioxidative properties (Anderson and Polansky, 2002). Additionally, tea-fortified foods, such as cookies, have demonstrated enhanced antioxidant potential, further supporting the health benefits of tea consumption (Gramza-Michałowska et al., 2016). 3.2 Anti-inflammatory effects Tea also exhibits notable anti-inflammatory properties, which contribute to its health-promoting effects. The bioactive components in tea, such as polyphenols, have been shown to modulate inflammatory pathways,
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