Journal of Tea Science Research, 2024, Vol.14, No.3, 182-191 http://hortherbpublisher.com/index.php/jtsr 184 including the inhibition of nuclear factor-kappa B (NF-κB) signaling, which is a key regulator of inflammation (Shang et al., 2021). These anti-inflammatory effects are beneficial in managing chronic inflammatory conditions and reducing the risk of diseases such as cardiovascular disease and arthritis (Hayat et al., 2015; Hinojosa-Nogueira et al., 2021). Although some studies have reported minimal effects of green tea on certain biomarkers of inflammation in specific populations, such as obese individuals with metabolic syndrome, the overall evidence supports the anti-inflammatory potential of tea (Basu et al., 2011). 3.3 Potential for weight management and metabolic health Tea, particularly green tea, has been extensively studied for its potential benefits in weight management and metabolic health. The polyphenolic compounds in tea, especially EGCG, have been shown to enhance metabolic rate and fat oxidation, which can aid in weight loss and the management of obesity (Ohishi et al., 2021). Additionally, tea consumption has been associated with improved insulin sensitivity and glucose metabolism, which are critical factors in the prevention and management of type 2 diabetes (Anderson and Polansky, 2002). Despite some inconsistencies in the findings, the majority of research supports the role of tea in promoting metabolic health and aiding in weight management (Alagawany et al., 2019; Shang et al., 2021). Tea-infused foods offer a range of nutritional and health benefits, including potent antioxidant properties, anti-inflammatory effects, and potential benefits for weight management and metabolic health. These benefits are primarily attributed to the bioactive compounds present in tea, such as polyphenols, which have been extensively studied for their health-promoting properties. 4 Impact on Flavor and Culinary Uses 4.1 Enhancing flavor profiles with tea Tea, particularly green and white varieties, is known for its unique flavor profiles, which can significantly enhance the taste of various foods. The polyphenolic compounds in tea, such as catechins, contribute to its distinctive aroma, color, and taste (Senanayake, 2013; Pastoriza et al., 2017). L-theanine, a unique amino acid found in tea, also plays a crucial role in imparting a special flavor to tea-infused foods (Figure 1) (Li et al., 2022). The addition of tea extracts to foods can introduce a subtle bitterness and astringency, which can be balanced with other ingredients to create a harmonious flavor profile (Świąder and Florowska, 2022). Figure 1 Food applications of L-theanine. AGEs, advanced glycation end products (Adopted from Li et al., 2022)
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