INFUSORES PARA TÉ
Nuestro elegante infusor para té de acero inoxidable es un gran accesorio a la hora de tomar el té.
Instrucciones de cuidado: Recomendamos lavar a mano, con agua tibia y jabón de loza, luego enjuagar bien con agua tibia para eliminar cualquier residuo de jabón. Seque con un paño suave y seco.
Entre sus muchas actividades biológicas, los polifenoles predominantes en el té verde (EGCG, EGC, ECG y EC) y las teaflavinas y tearubiginas presentes en el té negro tienen propiedades antioxidantes (12). Estas sustancias químicas, en especial la EGCG y la ECG, tienen una considerable actividad captadora de radicales libres, y pueden proteger a las células de sufrir daños en el ADN causados por las especies reactivas al oxígeno (12). Se ha demostrado en estudios de laboratorio y en estudios con animales que los polifenoles del té también inhiben la proliferación celular en los tumores y causan apoptosis (1, 13). En otros estudios de laboratorio y con animales, se ha observado que las catequinas del té inhiben la angiogénesis y el grado de invasión de las células del tumor (14). Además, los polifenoles del té pueden proteger contra el daño causado por la radiación ultravioleta B (13, 15), y es posible que puedan modular el funcionamiento del sistema inmunitario (16). Es más, se ha demostrado que el té verde activa enzimas encargadas de procesos de desintoxicación, como la glutatión S-transferasa y la quinona reductasa, que pueden ayudar a proteger contra la formación de tumores (16). Si bien muchos de los potenciales efectos beneficiosos del té se han atribuido a la poderosa actividad antioxidante de los polifenoles, aún no se ha determinado cuál es el mecanismo preciso por el cual el té podría ayudar a prevenir el cáncer (13).
Característica:
1. Hecho de material de acero inoxidable 304 de calidad alimentaria y de alta calidad, resistente y duradero en uso.
2. Malla metálica fina, que puede evitar eficazmente que las hojas de té se escapen al preparar té suelto.
3. Con gancho en el infusor de té, se puede colgar fácilmente en la taza, más conveniente de usar.
4. Reutilizable y duradero, adecuado para tazas de diferentes tamaños, un práctico accesorio para hacer té.
5. Ecológico, resistente a la corrosión, ligero y portátil, fácil de almacenar y transportar.
Especificación:
Estado: 100% nuevo
Tipo de artículo: infusor de té.
Material: acero inoxidable 304.
Color: plateado.
Longitud: aprox. 14,5 cm.
Diámetro del infusor de té: aprox. 2 cm. Peso: aprox. 43 g.
Fuentes:
Bibliografía selecta
*https://www.cancer.gov/espanol/cancer/causas-prevencion/riesgo/dieta/hoja-informativa-te#r13
-
Seeram NP, Henning SM, Niu Y, et al. Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity. Journal of Agricultural and Food Chemistry 2006; 54(5):1599–1603.
[PubMed Abstract] -
Mukhtar H, Ahmad N. Tea polyphenols: Prevention of cancer and optimizing health. American Journal of Clinical Nutrition 2000; 71(6 Suppl):1698S–1702S.
[PubMed Abstract] -
Cabrera C, Giménez R, López MC. Determination of tea components with antioxidant activity. Journal of Agricultural and Food Chemistry 2003; 51(15):4427–4435.
[PubMed Abstract] -
Cabrera C, Artacho R, Giménez R. Beneficial effects of green tea―a review. Journal of the American College of Nutrition 2006; 25(2):79–99.
[PubMed Abstract] -
Reto M, Figueira ME, Filipe HM, Almeida CM. Chemical composition of green tea (Camellia sinensis) infusions commercialized in Portugal. Plant Foods for Human Nutrition 2007; 62(4):139–144.
[PubMed Abstract] -
Wu AH, Yu MC. Tea, hormone-related cancers and endogenous hormone levels. Molecular Nutrition and Food Research 2006; 50(2):160–169.
[PubMed Abstract] -
Santana-Rios G, Orner GA, Xu M, Izquierdo-Pulido M, Dashwood RH. Inhibition by white tea of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine-induced colonic aberrant crypts in the F344 rat. Nutrition and Cancer 2001; 41(1 and 2):98–103.
[PubMed Abstract] -
Chen ZY, Zhu QY, Tsang D, Huang Y. Degradation of green tea catechins in tea drinks. Journal of Agricultural and Food Chemistry 2001; 49(1):477–482.
[PubMed Abstract] -
Peterson J, Dwyer J, Jacques P, et al. Tea variety and brewing techniques influence flavonoid content of black tea. Journal of Food Composition and Analysis 2004; 17(3–4):397–405. [Journal AbstractNotificación de salida]
-
Arts ICW, van de Putte B, Hollman PCH. Catechin contents of foods commonly consumed in the Netherlands. 2. Tea, wine, fruit juices, and chocolate milk. Journal of Agricultural and Food Chemistry 2000; 48(5):1752–1757.
[PubMed Abstract] -
Henning SM, Fajardo-Lira C, Lee HW, et al. Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity. Nutrition and Cancer 2003; 45(2):226–235.
[PubMed Abstract] - Henning SM, Niu Y, Lee NH, et al. Bioavailability and antioxidant activity of tea flavanols after consumption of green tea, black tea, or a green tea extract supplement. American Journal of Clinical Nutrition 2004; 80(6):1558–1564.[PubMed Abstract]
- Lambert JD, Yang CS. Mechanisms of cancer prevention by tea constituents. Journal of Nutrition 2003; 133(10):3262S–3267S [PubMed Abstract]
-
Zaveri NT. Green tea and its polyphenolic catechins: Medicinal uses in cancer and noncancer applications. Life Sciences 2006; 78(18):2073–2080.
[PubMed Abstract] -
Elmets CA, Singh D, Tubesing K, et al. Cutaneous photoprotection from ultraviolet injury by green tea polyphenols. Journal of the American Academy of Dermatology 2001; 44(3):425–432.
[PubMed Abstract] -
Steele VE, Kelloff GJ, Balentine D, et al. Comparative chemopreventive mechanisms of green tea, black tea and selected polyphenol extracts measured by in vitro bioassays. Carcinogenesis 2000; 21(1):63–67.
[PubMed Abstract] -
Chow HH, Hakim IA, Vining DR, et al. Effects of dosing condition on the oral bioavailability of green tea catechins after single-dose administration of polyphenon E in healthy individuals. Clinical Cancer Research 2005; 11(12):4627–4633.
[PubMed Abstract] -
Chow HS, Cai Y, Hakim IA, et al. Pharmacokinetics and safety of green tea polyphenols after multiple-dose administration of epigallocatechin gallate and polyphenon E in healthy individuals. Clinical Cancer Research 2003; 9(9):3312–3319.
[PubMed Abstract] -
Matsuyama T, Tanaka Y, Kamimaki I, Nagao T, Tokimitsu I. Catechin safely improved higher levels of fatness, blood pressure, and cholesterol in children. Obesity 2008; 16(6):1338–1348.
[PubMed Abstract] -
Higdon JV, Frei B. Coffee and health: A review of recent human research. Critical Reviews in Food Science and Nutrition 2006; 46(2):101–123.
[PubMed Abstract] -
Nawrot P, Jordan S, Eastwood J, et al. Effects of caffeine on human health. Food Additives and Contaminants 2003; 20(1):1–30.
[PubMed Abstract] -
Chin JM, Merves ML, Goldberger BA, Sampson-Cone A, Cone EJ. Caffeine content of brewed teas. Journal of Analytical Toxicology 2008; 32(8):702–704.
[PubMed Abstract] -
Nelson M, Poulter J. Impact of tea drinking on iron status in the UK: A review. Journal of Human Nutrition and Dietetics 2004; 17(1):43–54.
[PubMed Abstract] -
Yang CS, Maliakal P, Meng X. Inhibition of carcinogenesis by tea. Annual Review of Pharmacology and Toxicology 2002; 42:25–54.
[PubMed Abstract] -
August DA, Landau J, Caputo D, et al. Ingestion of green tea rapidly decreases prostaglandin E2 levels in rectal mucosa in humans. Cancer Epidemiology, Biomarkers and Prevention 1999; 8(8):709–713.
[PubMed Abstract] -
Sun CL, Yuan JM, Koh WP, Lee HP, Yu MC. Green tea and black tea consumption in relation to colorectal cancer risk: The Singapore Chinese Health Study. Carcinogenesis 2007; 28(10):2143–2148.
[PubMed Abstract] -
Yang G, Shu XO, Li H, et al. Prospective cohort study of green tea consumption and colorectal cancer risk in women. Cancer Epidemiology, Biomarkers and Prevention 2007; 16(6):1219–1223.
[PubMed Abstract] -
Yuan JM, Gao YT, Yang CS, Yu MC. Urinary biomarkers of tea polyphenols and risk of colorectal cancer in the Shanghai Cohort Study. International Journal of Cancer 2006; 120(6):1344–1350.
[PubMed Abstract] -
Simons CC, Leurs Lj, Weijenberg MP, et al. Fluid intake and colorectal cancer risk in the Netherlands Cohort Study. Nutrition and Cancer 2010; 62(3):307–321.
[PubMed Abstract] -
Zhang X, Albanes D, Beeson LW, et al. Risk of colon cancer and coffee, tea, and sugar-sweetened soft drink intake: Pooled analysis of prospective cohort studies. Journal of the National Cancer Institute 2010; 102(11):771–783.
[PubMed Abstract] -
Ganmaa D, Willett WC, Li TY, et al. Coffee, tea, caffeine and risk of breast cancer: A 22-year follow-up. International Journal of Cancer 2008; 122(9):2071–2076.
[PubMed Abstract] -
Inoue M, Robien K, Wang R, et al. Green tea intake, MTHFR/TYMS genotype and breast cancer risk: The Singapore Chinese Health Study. Carcinogenesis 2008; 29(10):1967–1972.
[PubMed Abstract] -
Zhang M, Holman CD, Huang J-P, Xie X. Green tea and the prevention of breast cancer: A case-control study in Southeast China. Carcinogenesis 2007; 28(5):1074–1078.
[PubMed Abstract] -
Zhang M, Huang J, Xie X, Holman CD. Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. International Journal of Cancer 2009; 124(6):1404–1408.
[PubMed Abstract] -
Shrubsole MJ, Lu W, Chen Z, et al. Drinking green tea modestly reduces breast cancer risk. Journal of Nutrition 2009; 139(2):310–316.
[PubMed Abstract] -
Kumar N, Titus-Ernstoff L, Newcomb P, et al. Tea consumption and risk of breast cancer. Cancer Epidemiology, Biomarkers and Prevention 2009; 18(1):341–345.
[PubMed Abstract] -
Ogunleye AA, Xue F, Michels KB. Green tea consumption and breast cancer risk or recurrence: A meta-analysis. Breast Cancer Research and Treatment 2010; 119(2):477–484.
[PubMed Abstract] -
Larsson SC, Bergkvist L, Wolk A. Coffee and black tea consumption and risk of breast cancer by estrogen and progesterone receptor status in a Swedish cohort. Cancer Causes and Control 2009; 20(10):2039–2044.
[PubMed Abstract] -
Luo J, Gao Y-T, Chow WH, et al. Urinary polyphenols and breast cancer risk: Results from the Shanghai Women’s Health Study. Breast Cancer Research and Treatment 2010; 120(3):693–702.
[PubMed Abstract] -
Bhoo Pathy N, Peeters P, van Gils C, et al. Coffee and tea intake and risk of breast cancer. Breast Cancer Research and Treatment 2010; 121(2):461–467.
[PubMed Abstract] -
Dai Q, Shu XO, Li H, et al. Is green tea drinking associated with a later onset of breast cancer? Annals of Epidemiology 2010; 20(1):74–81
[PubMed Abstract] -
Iwasaki M, Inoue M, Sasazuki S, et al. Plasma tea polyphenol levels and subsequent risk of breast cancer among Japanese women: A nested case-control study. Breast Cancer Research and Treatment 2010; Epub ahead of print May 4, 2010.
[PubMed Abstract] -
Gates MA, Tworoger SS, Hecht JL, et al. A prospective study of dietary flavonoid intake and incidence of epithelial ovarian cancer. International Journal of Cancer 2007; 121(10):2225–2232.
[PubMed Abstract] -
Silvera SA, Jain M, Howe GR, Miller AB, Rohan TE. Intake of coffee and tea and risk of ovarian cancer: A prospective cohort study. Nutrition and Cancer 2007; 58(1):22–27.
[PubMed Abstract] -
Steevens J, Schouten LJ, Verhage BA, Goldbohm RA, van den Brandt PA. Tea and coffee drinking and ovarian cancer risk: Results from the Netherlands Cohort Study and a meta-analysis. British Journal of Cancer 2007; 97(9):1291–1294.
[PubMed Abstract] -
Baker JA, Boakye K, McCann SE, et al. Consumption of black tea or coffee and risk of ovarian cancer. International Journal of Gynecological Cancer 2007; 17(1):50–54.
[PubMed Abstract] -
Song YJ, Kristal AR, Wicklund KG, Cushing-Haugen KL, Rossing MA. Coffee, tea, colas, and risk of epithelial ovarian cancer. Cancer Epidemiology, Biomarkers and Prevention 2008; 17(3):712–716.
[PubMed Abstract] -
Zhou B, Yang L, Wang L, et al. The association of tea consumption with ovarian cancer risk: A metaanalysis. American Journal of Obstetrics and Gynecology 2007; 197(6):594.e1–e6.
[PubMed Abstract] -
Wang L, Lee IM, Zhang SM, et al. Dietary intake of selected flavonols, flavones, and flavonoid-rich foods and risk of cancer in middle-aged and older women. American Journal of Clinical Nutrition 2009; 89(3):905–912.
[PubMed Abstract] -
Nagle CM, Olsen CM, Bain CJ, et al. Tea consumption and risk of ovarian cancer. Cancer Causes and Control 2010; 21(9):1485–1491.
[PubMed Abstract] -
Kurahashi N, Sasazuki S, Iwasaki M, Inoue M, Tsugane S. Green tea consumption and prostate cancer risk in Japanese men: A prospective study. American Journal of Epidemiology 2008; 167(1):71–77.
[PubMed Abstract] -
Jian L, Lee AH, Binns CW. Tea and lycopene protect against prostate cancer. Asian Pacific Journal of Clinical Nutrition 2007; 16(Suppl 1):453–457.
[PubMed Abstract] -
Li Q, Kakizaki M, Kuriyama S, et al. Green tea consumption and lung cancer risk: The Ohsaki study. British Journal of Cancer 2008; 99(7):1179–1184.
[PubMed Abstract] -
Cui Y, Morgenstern H, Greenland S, et al. Dietary flavonoid intake and lung cancer—a population-based case-control study. Cancer 2008; 112(10):2241–2248.
[PubMed Abstract] -
Kubík A, Zatloukal P, Tomášek L, et al. A case-control study of lifestyle and lung cancer associations by histological types. Neoplasma 2008; 55(3):192–199.
[PubMed Abstract] -
Kubík A, Zatloukal P, Tomášek L, et al. Interactions between smoking and other exposures associated with lung cancer risk in women: Diet and physical activity. Neoplasma 2007; 54(1):83–88.
[PubMed Abstract] -
Tang N, Wu Y, Zhou B, Wang B, Yu R. Green tea, black tea consumption and risk of lung cancer: A meta-analysis. Lung Cancer 2009; 65(3):274–283
[PubMed Abstract] -
Li N, Sun Z, Han C, Chen J. The chemopreventive effects of tea on human oral precancerous mucosa lesions. Proceedings from the Society of Experimental Biology and Medicine 1999; 220(4):218–224.
[PubMed Abstract] -
Tsao AS, Liu D, Martin J, et al. Phase II randomized, placebo-controlled trial of green tea extract in patients with high-risk oral premalignant lesions. Cancer Prevention Research 2009; 2(11):931–941.
[PubMed Abstract] -
Hakim IA, Harris RB, Brown S, et al. Effect of increased tea consumption on oxidative DNA damage among smokers: A randomized controlled study. Journal of Nutrition 2003; 133(10):3303S–3309S.
[PubMed Abstract] -
Luo H, Tang L, Tang M, et al. Phase IIa chemoprevention trial of green tea polyphenols in high-risk individuals of liver cancer: Modulation of urinary excretion of green tea polyphenols and 8-hydroxydeoxyguanosine. Carcinogenesis 2006; 27(2):262–268.
[PubMed Abstract] -
Bettuzzi S, Brausi M, Rizzi F, et al. Chemoprevention of human prostate cancer by oral administration of green tea catechins in volunteers with high-grade prostate intraepithelial neoplasia: A preliminary report from a one-year proof-of-principle study. Cancer Research 2006; 66(2):1234–1240.
[PubMed Abstract] -
Jatoi A, Ellison N, Burch PA, et al. A phase II trial of green tea in the treatment of patients with androgen independent metastatic prostate carcinoma. Cancer 2003; 97(6):1442–1446.
[PubMed Abstract] -
Choan E, Segal R, Jonker D, et al. A prospective clinical trial of green tea for hormone refractory prostate cancer: An evaluation of the complementary/alternative therapy approach. Urologic Oncology: Seminars and Original Investigations 2005; 23(2):108–113.
[PubMed Abstract] -
Hamajima N, Tajima K, Tominaga S, et al. Tea polyphenol intake and changes in serum pepsinogen levels. Japanese Journal of Cancer Research 1999; 90(2):136–143.
[PubMed Abstract] -
Wang LD, Zhou Q, Feng CW, et al. Intervention and follow-up on human esophageal precancerous lesions in Henan, northern China, a high-incidence area for esophageal cancer. Gan To Kagaku Ryoho 2002; 29(Suppl 1):159–172.
[PubMed Abstract]