The anti-allergic potential of tea: a review of its components, mechanisms and risks

文献类型： 外文期刊

第一作者： Li, Qing-Sheng

作者： Li, Qing-Sheng;Wang, Ying-Qi;Liang, Yue-Rong;Lu, Jian-Liang;Li, Qing-Sheng

作者机构：

期刊名称：FOOD & FUNCTION （ 影响因子：5.396； 五年影响因子：5.534 ）

ISSN： 2042-6496

年卷期： 2021 年 12 卷 1 期

页码：

收录情况： SCI

摘要： Allergy is an immune-mediated disease with increasing prevalence worldwide. Regular treatment with glucocorticoids and antihistamine drugs for allergy patients is palliative rather than permanent. Daily use of dietary anti-allergic natural products is a superior way to prevent allergy and alleviate the threat. Tea, as a health-promoting beverage, has multiple compounds with immunomodulatory ability. Persuasive evidence has shown the anti-allergic ability of tea against asthma, food allergy, atopic dermatitis and anaphylaxis. Recent advances in potential anti-allergic ability of tea and anti-allergic compounds in tea have been reviewed in this paper. Tea exerts its anti-allergic effect mainly by reducing IgE and histamine levels, decreasing Fc epsilon RI expression, regulating the balance of Th1/Th2/Th17/Treg cells and inhibiting related transcription factors. Further research perspectives are also discussed.

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