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

TitleHealth Functions and Related Molecular Mechanisms of Tea Components: An Update Review
Authors
Keywordstea
Camellia sinensis
phytochemicals
catechins
health benefits
Issue Date2019
PublisherMolecular Diversity Preservation International. The Journal's web site is located at http://www.mdpi.org/ijms
Citation
International Journal of Molecular Sciences, 2019, v. 20 n. 24, p. article no. 6196 How to Cite?
AbstractTea 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.
Descriptioneid_2-s2.0-85076288457
Persistent Identifierhttp://hdl.handle.net/10722/293951
ISSN
2011 Impact Factor: 2.598
PubMed Central ID
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorTang, GY-
dc.contributor.authorMeng, X-
dc.contributor.authorGan, RY-
dc.contributor.authorZhao, CN-
dc.contributor.authorLiu, Q-
dc.contributor.authorFeng, YB-
dc.contributor.authorLi, S-
dc.contributor.authorWei, XL-
dc.contributor.authorAtanasov, AG-
dc.contributor.authorCorke, H-
dc.contributor.authorLi, HB-
dc.date.accessioned2020-11-23T08:24:12Z-
dc.date.available2020-11-23T08:24:12Z-
dc.date.issued2019-
dc.identifier.citationInternational Journal of Molecular Sciences, 2019, v. 20 n. 24, p. article no. 6196-
dc.identifier.issn1661-6596-
dc.identifier.urihttp://hdl.handle.net/10722/293951-
dc.descriptioneid_2-s2.0-85076288457-
dc.description.abstractTea 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.-
dc.languageeng-
dc.publisherMolecular Diversity Preservation International. The Journal's web site is located at http://www.mdpi.org/ijms-
dc.relation.ispartofInternational Journal of Molecular Sciences-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjecttea-
dc.subjectCamellia sinensis-
dc.subjectphytochemicals-
dc.subjectcatechins-
dc.subjecthealth benefits-
dc.titleHealth Functions and Related Molecular Mechanisms of Tea Components: An Update Review-
dc.typeArticle-
dc.identifier.emailFeng, YB: yfeng@hku.hk-
dc.identifier.emailLi, S: lishaha@hku.hk-
dc.identifier.authorityFeng, YB=rp00466-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.3390/ijms20246196-
dc.identifier.pmid31817990-
dc.identifier.pmcidPMC6941079-
dc.identifier.scopuseid_2-s2.0-85076288457-
dc.identifier.hkuros320029-
dc.identifier.volume20-
dc.identifier.issue24-
dc.identifier.spagearticle no. 6196-
dc.identifier.epagearticle no. 6196-
dc.identifier.isiWOS:000506840100090-
dc.publisher.placeSwitzerland-
dc.identifier.issnl1422-0067-

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