Health functions and related molecular mechanisms of tea components: An update review

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

doi:10.3390/ijms20246196

Health functions and related molecular mechanisms of tea components: An update review

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

^*Corresponding author for this work

Research output: Contribution to journal › Review article › peer-review

204 Scopus citations

Abstract

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 hepatoprotective 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.

Original language	English
Article number	6196
Journal	International Journal of Molecular Sciences
Volume	20
Issue number	24
DOIs	https://doi.org/10.3390/ijms20246196
State	Published - 2 Dec 2019
Externally published	Yes

Keywords

Bioavailability
Camellia sinensis
Catechins
Health benefits
Phytochemicals
Safety
Tea

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/ijms20246196

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title = "Health functions and related molecular mechanisms of tea components: An update review",

abstract = "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 hepatoprotective 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.",

keywords = "Bioavailability, Camellia sinensis, Catechins, Health benefits, Phytochemicals, Safety, Tea",

author = "Tang, {Guo Yi} and Xiao Meng and Gan, {Ren You} and Zhao, {Cai Ning} and Qing Liu and Feng, {Yi Bin} and Sha Li and Wei, {Xin Lin} and Atanasov, {Atanas G.} and Harold Corke and Li, {Hua Bin}",

note = "Publisher Copyright: {\textcopyright} 2019 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2019",

month = dec,

day = "2",

doi = "10.3390/ijms20246196",

language = "英语",

volume = "20",

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T2 - An update review

AU - Tang, Guo Yi

AU - Meng, Xiao

AU - Gan, Ren You

AU - Zhao, Cai Ning

AU - Liu, Qing

AU - Feng, Yi Bin

AU - Li, Sha

AU - Wei, Xin Lin

AU - Atanasov, Atanas G.

AU - Corke, Harold

AU - Li, Hua Bin

PY - 2019/12/2

Y1 - 2019/12/2

N2 - 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 hepatoprotective 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.

AB - 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 hepatoprotective 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.

KW - Bioavailability

KW - Camellia sinensis

KW - Catechins

KW - Health benefits

KW - Phytochemicals

KW - Safety

KW - Tea

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DO - 10.3390/ijms20246196

M3 - 文献综述

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AN - SCOPUS:85076288457

SN - 1661-6596

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JO - International Journal of Molecular Sciences

JF - International Journal of Molecular Sciences

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M1 - 6196

ER -

Health functions and related molecular mechanisms of tea components: An update review

Abstract

Keywords

UN SDGs

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