Can green tea cause diarrhea?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can green tea cause diarrhea?”, and discuss the reasons explaining why green tea can cause diarrhea.
Can green tea cause diarrhea?
Yes, green tea can cause diarrhea if consumed in large amounts. Compounds present in green tea, including caffeine, flavonols, and strictinin, have been found to have laxative effects.
Flavonols, caffeine and strictinin increase the gut movements or stimulate the relaxation of the colon, resulting in more trips to the bathroom. Especially pu´erh tea has healing effects against viral and microbial infections as well as the laxative effect on defecation (2,8).
Why can green tea cause diarrhea?
Green tea has a laxative effect on the gastrointestinal system of the body because of the effect of the chemical compound strictinin and flavonols, which is present in the green tea (2,7).
Studies demonstrated that strictinin possesses a laxative activity on rat defecation. According to our animal studies, the laxative activity of strictinin was presumably caused by accelerating small intestinal transit. Strictinin is a hydrolyzable tannin found in green tea leaves (2).
Flavonoids are polyphenols, substances with strong antioxidant properties and biological effects, also known to increase gastric motility and possess a laxative effect. The most important flavonols in green tea are the catechins epicatechin, epicatechin-3-gallate, epigallocatechin and epigallocatechin-3-gallate (7).
In addition, the caffeine in green tea contains, which in the amount of ~3% enhances the autonomic activity of the vagus nerve, promotes gastrointestinal motility (8).
What are the gastrointestinal effects of green tea?
The flavonoids present in green tea have several effects on the gastrointestinal tract, including (8):
- Protect the intestinal mucosa against damage caused by food toxins;
- Regulate the activity of enzymes involved in the absorption of lipids and carbohydrates
- Regulate the secretion of intestinal hormones
- Modulate the immune system of the gastrointestinal system
- Protect the colon from tumor formation
- Modulate the composition of the bacterial flora
The compound strictinin, a tannin, has the following effects on the gastrointestinal tract (2):
- Promotes gastric emptying and accelerates the small intestinal transit
- Has inhibitory effects against bacteria, such as Propionibacterium acnes and Staphylococcus epidermidis
- Has antiviral, anti-allergic, and immunostimulatory effects
Caffeine, an alkaloid, has the effect of promoting motility by enhancing the autonomic activity of the vagus nerve (8).
Can you use green tea to treat constipation?
Yes, you can use green tea to treat constipation. A study showed that the water extracts of green tea promotes gastric motility and was successfully used to treat constipation of patients suffering from irritable bowel syndrome (8).
However, drinking green tea in excess can lead to diarrhea, especially in the case of the Pu’er tea, which is produced from young leaves of tea (2).
How much green tea can you drink per day?
The safe amount of green tea to be consumed in a day may vary depending on many factors, such as age, body weight, genetic characteristics and individual tolerance for caffeine and the properties of the tea itself.
In order to have the beneficial effects of green tea, depending on the brand, two to three cups of green tea is recommended per day.
It is recommended to drink no more than 5 cups per day and a higher consumption may cause insomnia, restlessness and upset stomach, dehydration and other negative effects. However, it has been reported that Japanese women could drink over nine cups in a day (7).
What are the possible side-effects of drinking green tea to promote gastric motility?
The side effects of drinking large quantities of green tea are associated with the negative effects of caffeine and catechins, when ingested in high amounts. In addition, green tea can cause gastrointestinal discomfort. The following side effects of green tea are explained below:
Headaches
The caffeine content of green tea can trigger headaches in people suffering from migraines or frequent headaches (7).
Troubled sleep
The caffeine in green tea inhibits the production of melatonin, depriving the person of sleep. The symptoms are worse for caffeine-insensitive people.
Caffeine is a stimulant which may cause insomnia; may worsen ulcer symptoms; increase heart rate and blood pressure – effect lessens with regular use; high doses of caffeine are toxic; chronic use leads to tolerance, psychological dependence, habit forming; abrupt cessation results in withdrawal symptoms (5).
Iron deficiency
The tannins in green tea inhibit the absorption of iron from the gut. This is particularly dangerous for anemic people. To solve this problem, add lemon to your tea or drink at least 1 hour after or before a meal. Tannin can contribute to iron deficiency, impaired iron metabolism and macrocytic anemia in infants (5).
Vomiting
Due to excessive green tea intake, the tannins can cause nausea, constipation, and vomiting. Limit its use to 1-2 cups per day. Loss of appetite, abdominal bloating/pain, dyspepsia, flatulence and diarrhea are other side effects reported that are caused by the use of green tea (7).
Liver disease
When consumed in excessive amounts, the caffeine in green tea can damage the liver. Very rare reports of liver damage from concentrated green tea extracts (rather than tea infusions or beverages) suggest take with food and discontinue use if symptoms of liver disorder develop (abdominal pain, dark urine, jaundice) (5).
A risk for pregnant women
Drinking green tea in excessive amounts can lead to miscarriage and birth defects in newborns while compromising the health of the mother. It should be consumed in moderate amounts due to the presence of tannins, caffeine, and tea catechin. Caffeine crosses placenta and is associated with spontaneous abortion at doses over 100 mg/day (5).
Other side-effects
The caffeine in green tea can cause anxiety and affects blood sugar levels. Therefore, people with anxiety and diabetes should limit their use of green tea. Green tea may cause an increase in blood pressure when taken with propranolol/metoprolol. Green tea can also lead to skin conditions like eczema and hives to allergic people.
Drinking tea and coffee is related to higher incidences of acid reflux disease, while the tea, due to its antioxidant effect, can be used as a therapy for healing ulcers or other gastrointestinal disorders (3). As a precaution, never drink green tea on an empty stomach and limit its consumption to only one cup per day.
Drinking tea is basically safe and does not have many contraindications. It is important to use it wisely while pregnant or for the elderly. Adverse effects related to green tea consumption are mostly related to gastrointestinal disturbance, such as primary nausea, abdominal pain or discomfort, diarrhea, dyspepsia/indigestion and/or elevated liver enzymes (4).
Other FAQs about Tea which you may be interested in.
What are the benefits of drinking green tea?
Epigallocatechin gallate (EGCG), l-theanine, potassium, iron, calcium, and caffeine are some of the bioactive compounds of green tea. Green tea provides 29 mg of caffeine per cup of brewed beverage.
Helpful for weight loss
The caffeine and catechins present in Green tea boost metabolism and promote the oxidation of fat cells, hence, aiding in weight loss.
Promotes mental alertness
The caffeine present in green tea, at the rate of 2-4%, helps in mental alertness. It does so by stimulating the heart, muscles, and brain to release neurotransmitters. It also promotes urine production. It also helps to prevent Alzheimer’s and Parkinson’s’ (6).
Protects against heart diseases and cancer
Green tea contains some flavonoids namely; epigallocatechin gallate, or EGCG, that have excellent antioxidant properties. These antioxidants fight free radicals and protect the body against heart diseases. It also lowers the LDL and improves the blood flow in vessels to prevent the risk of heart diseases.
The polyphenols present in green tea have anti-inflammatory properties and could reduce the risk of various side effects caused by chemo- and radiotherapy (4).
Conclusion
In this article, we answered the question “Can green tea cause diarrhea?”, and discuss the reasons explaining why green tea can cause diarrhea.
References
- Khaliqi, M., et al. Competitiveness Indonesia tea in international market. IOP Conf Ser Earth Environ Sci, 2020, 454.
- Hsieh, Sheng-Kuo, et al. Antibacterial and laxative activities of strictinin isolated from Pu’er tea (Camellia sinensis). j food drug anal, 2016, 24, 722-729.
- Truong, Van-Long, and Woo-Sik Jeong. Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases. Food Sci Human Wellness, 2022, 11, 502-511.
- Cerbin-Koczorowska, Magdalena, et al. Current view on green tea catechins formulations, their interactions with selected drugs, and prospective applications for various health conditions. Appl Sci, 2021, 11, 4905.
- Ogle, Naomi. Green tea Camellia sinensis. Austral J Med Herbal, 2009, 21, 44-48.
- Mandel, Silvia A., et al. Simultaneous manipulation of multiple brain targets by green tea catechins: a potential neuroprotective strategy for Alzheimer and Parkinson diseases. CNS neurosci therap, 2008, 14, 352-365.
- Nawab, Amber, and Najaf Farooq. Review on green tea constituents and its negative effects. Pharma Innov, 2015, 4, 21.
- Wu, Lei, et al. Ethanol Extract of Mao Jian Green Tea Attenuates Gastrointestinal Symptoms in a Rat Model of Irritable Bowel Syndrome with Constipation via the 5-hydroxytryptamine Signaling Pathway. Foods, 2023, 12, 1101.
