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 journalReview articlepeer-review

63 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 languageEnglish
Article number6196
JournalInternational Journal of Molecular Sciences
Volume20
Issue number24
DOIs
StatePublished - 2 Dec 2019
Externally publishedYes

Keywords

  • Bioavailability
  • Camellia sinensis
  • Catechins
  • Health benefits
  • Phytochemicals
  • Safety
  • Tea

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