Molecular mechanisms underlying health benefits of tea compounds

文献类型： 外文期刊

第一作者： Shang, Ao

作者： Shang, Ao;Zhou, Dan-Dan;Li, Hua-Bin;Li, Jiahui;Gan, Ren-You

作者机构：

关键词： Food; Medicinal plant; Natural antioxidant; Extraction; Resource

期刊名称：FREE RADICAL BIOLOGY AND MEDICINE （ 影响因子：7.376； 五年影响因子：7.934 ）

ISSN： 0891-5849

年卷期： 2021 年 172 卷

页码：

收录情况： SCI

摘要： Tea is one of the three most widely consumed beverages in the world, not only because of its unique flavor but also due to its various health benefits. The bioactive components in tea, such as polyphenols, polysaccharides, polypeptides, pigments, and alkaloids, are the main contributors to its health functions. Based on epidemiological surveys, the consumption of tea and its compounds in daily life has positive effects on cardiovascular diseases, cancers, hepatopathy, obesity, and diabetes mellitus. In experimental studies, the antioxidant, antiinflammatory, anti-cancer, anti-obesity, cardiovascular protective, liver protective, and hypoglycemic activities of tea and the related mechanisms of action have been widely investigated. The regulation of several classical signaling pathways, such as nuclear factor-Kappa B (NF-Kappa B), AMP activated protein kinase (AMPK), and wingless/integrated (Wnt) signaling, is involved. Clinical trials have also demonstrated the potential of tea products to be applied as dietary supplements and natural medicines. In this paper, we reviewed and discussed the recent literature on the health benefits of tea and its compounds, and specifically explored the molecular mechanisms involved.

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