Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

文献类型： 外文期刊

第一作者： Tang, Guo-Yi

作者： Tang, Guo-Yi;Meng, Xiao;Zhao, Cai-Ning;Liu, Qing;Li, Hua-Bin;Tang, Guo-Yi;Feng, Yi-Bin;Li, Sha;Gan, Ren-You;Wei, Xin-Lin;Corke, Harold;Gan, Ren-You;Atanasov, Atanas G.

作者机构：

关键词： tea; Camellia sinensis; phytochemicals; catechins; health benefits; bioavailability; safety

期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：5.923； 五年影响因子：6.132 ）

ISSN：

年卷期： 2019 年 20 卷 24 期

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收录情况： SCI

摘要： Tea is widely consumed all over the world. Generally, tea is divided into six categories: White, green, yellow, oolong, black, and dark teas, based on the fermentation degree. Tea contains abundant phytochemicals, such as polyphenols, pigments, polysaccharides, alkaloids, free amino acids, and saponins. However, the bioavailability of tea phytochemicals is relatively low. Thus, some novel technologies like nanotechnology have been developed to improve the bioavailability of tea bioactive components and consequently enhance the bioactivity. So far, many studies have demonstrated that tea shows various health functions, such as antioxidant, anti-inflammatory, immuno-regulatory, anticancer, cardiovascular-protective, anti-diabetic, anti-obesity, and hepato-protective effects. Moreover, it is also considered that drinking tea is safe to humans, since reports about the severe adverse effects of tea consumption are rare. In order to provide a better understanding of tea and its health potential, this review summarizes and discusses recent literature on the bioactive components, bioavailability, health functions, and safety issues of tea, with special attention paid to the related molecular mechanisms of tea health functions.

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