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Glossary definitions and references:

Scientific and Ayurvedic Glossary list for 鈥淭ea (camelia thea): boon or curse for human being鈥�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Substance:
In the context of tea, 'substance' refers to the chemicals and compounds found within the tea leaves, particularly those that have health effects, such as caffeine and antioxidants. These substances interact with the body, influencing various bodily functions and contributing to both beneficial and harmful health outcomes.

2) Cancer:
The text discusses the potential protective effects of tea against cancer due to its antioxidant properties, particularly compounds like epigallocatechin gallate (EGCG). Research suggests that tea consumption may lower the incidence of certain cancers, highlighting its relevance in cancer prevention studies and dietary recommendations.

3) Water:
Water is the primary solvent in which tea is prepared. It also plays a critical role in hydration and bodily functions. Although the article does not specifically address water, it is essential for the extraction of tea鈥檚 beneficial compounds and is necessary for overall health.

4) Anxiety:
Anxiety is mentioned as a potential side effect of caffeine consumption from tea. Those who consume large amounts may experience heightened anxiety, irritability, and tension, which are associated with the stimulating effects of caffeine and its impact on the central nervous system.

5) Ushna (U峁ａ箛a, U峁ａ箛膩):
In Ayurvedic terminology, 'Usna' refers to the heating effect of certain substances, including tea. It indicates how the tea might affect bodily functions and balance, particularly in the context of digestion and metabolism, linking to Ayurvedic assessments of its health benefits.

6) Kaphapitta (Kapha-pitta):
Kapha and Pitta are doshas in Ayurveda that represent different bodily energies. The text describes tea as beneficial in balancing Kapha and Pitta doshas, indicating its potential role in promoting health by aiding digestion and metabolic functions while not significantly aggravating Vata dosha.

7) Depression:
Depression is cited as a potential consequence of caffeine withdrawal from excessive tea consumption. The article highlights how individuals dependent on caffeine might experience mood swings, irritability, and increased depressive symptoms when reducing their intake, emphasizing the psychological impact of caffeine.

8) Science (Scientific):
Science represents the systematic study of the natural world, which underpins the research findings regarding tea's health benefits and risks. Grounded in scientific methodologies, the article emphasizes research that explores tea's chemical composition and its biological impacts on human health.

9) Flavonoid:
Flavonoids are a group of antioxidants found in tea that contribute to its health benefits, including heart health and cancer prevention. The text highlights that these compounds may help lower cholesterol and lipid levels, underlining the significance of flavonoids in the nutritional profile of tea.

10) Nighantu (Nigha峁囜弓u, Nighamtu):
Nighantu refers to traditional Ayurvedic texts that list medicinal plants and their properties. The article cites the Shaligram Nighantu for its Ayurvedic classification of tea, linking it to ancient knowledge of herbal remedies and their relevance in understanding tea's health benefits.

11) Tikshna (T墨k峁ａ箛膩, T墨k峁ａ箛a):
The Ayurvedic term 'Tikshna' refers to sharpness or penetrating qualities. In the context of tea, it suggests that it may have stimulating and digestive-enhancing properties, essential for understanding its effects on health and its classification within Ayurvedic medicine.

12) Kashaya (K膩峁Ｄ亂a, K膩艣aya, K膩s膩ya, Ka峁Ｄ亂a, Ka艣膩ya, K膩saya, Ka峁Ｄ亂膩, Kas膩ya, Kasaya):
Kashaya indicates astringency in Ayurvedic terminology. This property suggests that tea may help in tightening tissues and fluids, impacting digestion and overall health. Understanding such qualities is crucial when assessing the medicinal benefits of tea from an Ayurvedic perspective.

13) Quality:
Quality, in this context, refers to the purity and efficacy of tea, as well as the impact of its components on health. Acknowledging the quality of tea involves recognizing how the cultivation, processing, and preparation of tea can influence its health benefits.

14) Habitat:
Habitat refers to the natural environment where Camellia thea, the tea plant, grows. Understanding its habitat is essential for recognizing how geographical and environmental conditions affect the flavor, quality, and medicinal properties of different tea varieties.

15) Vipaka (Vip膩ka):
Vipaka refers to the post-digestive effect of food or drinks in Ayurveda. The article categorizes tea's effects as Usna (heating) in nature, which provides insight into how it influences metabolism and health following digestion, highlighting its overall impact on the body.

16) Repair:
Repair pertains to the restorative properties of the antioxidants found in tea that help combat cellular damage caused by free radicals. The text elaborates on how these compounds may assist in preventing degenerative diseases, stressing the protective aspects of regular tea consumption.

17) Pitta (P墨tta, Pi峁�峁�膩):
Pitta, as an Ayurvedic dosha, embodies metabolic and digestive functions. The article describes how tea can help balance Pitta, making it relevant for individuals seeking to maintain or restore metabolic harmony, thereby promoting overall health and wellness.

18) Kapha:
Kapha represents the energy associated with structure, stability, and lubrication in Ayurveda. Tea is noted for its potential to balance this dosha, which can be beneficial for maintaining physical health and preventing disorders associated with excess Kapha.

19) Laghu:
Laghu means lightness and is used to describe substances that are easy to digest. The article characterizes tea as having this property, suggesting it can enhance digestion and contribute positively to metabolic processes when consumed appropriately.

20) Virya (V墨rya, V墨ry膩):
Virya in Ayurveda refers to the potency or strength of a substance. The article describes tea as possessing Usna (heating) Virya, which conveys its significant effects on bodily functions, particularly in digestion and metabolism, making it relevant in health discussions.

21) Sugar:
Sugar is relevant in the context of the effects of caffeine on blood sugar levels. The article notes that caffeine may exacerbate issues related to diabetes by raising blood sugar, thus highlighting concerns for individuals managing glucose levels in their diet.

22) Ulcer:
Ulcer refers to sores in the stomach lining, and the text indicates that caffeine can increase stomach acidity, contributing to ulcer formation and aggravation. Understanding the relationship between tea's chemical components and digestive health is critical for those with digestive disorders.

23) Blood:
Blood relates to the discussion on tea's impact on heart health, cholesterol levels, and diabetes. The article emphasizes how tea consumption can help regulate blood lipids and glucose, thereby supporting cardiovascular health and offering protective benefits against metabolic diseases.

24) Craving (Crave, Craved):
Crave refers to the strong desire or dependency on caffeine derived from tea. The text discusses how excessive consumption leads to dependence and withdrawal symptoms, indicating the addictive nature of caffeine and its psychological impact on daily life.

25) Lemon:
Lemon is mentioned in the context of the vitamin C content in green tea, which can match that of a lemon. This highlights the nutritional benefits associated with tea and its role as a source of essential vitamins in the diet.

26) Cina (C墨na, C墨n膩, Ci峁塧, Ci峁壞�, C墨峁壞�, Cin膩):
China is historically significant as the origin of tea cultivation and its rich culture surrounding tea. The article details its discovery and spread, underlining China's pivotal role in the historical and cultural narrative of tea as a beverage worldwide.

27) Rasa (Ras膩, Rasha):
Rasa refers to the taste or flavor of substances in Ayurveda. The text categorizes tea under different tastes, which influences its effects on the body and health, making it a foundational concept in understanding tea's therapeutic properties.

28) Vata (V膩峁璦, Va峁璦, V膩ta, Va峁���):
Vata is one of the three doshas in Ayurveda associated with movement and energy. The text suggests that tea can slightly aggravate Vata, indicating its relevance in dietary considerations for individuals seeking to balance their doshas effectively.

29) Milk:
Milk is discussed concerning its caffeine content in the context of beverages. While not the primary focus, understanding how tea interacts with various food items, including milk, can influence digestion and health outcomes for tea drinkers.

30) Post:
Post, in this context, refers to the period after consuming tea, particularly regarding its effects on digestion and metabolism. The article mentions the concept of 'post-digestive effects,鈥� illustrating how tea influences bodily processes after ingestion.

31) Drug:
The term 'drug' is relevant due to the addictive properties of caffeine in tea, which classifies it as a psychoactive substance. The article explores the implications of addiction and withdrawal symptoms, likening tea鈥檚 effects to those associated with recreational drugs.