scholarly journals Tea Polyphenols in Promotion of Human Health

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 39 ◽  
Author(s):  
Naghma Khan ◽  
Hasan Mukhtar
Keyword(s):  
Green Tea ◽  
Animal Studies ◽  
Neurological Diseases ◽  
Black Tea ◽  
Polyphenolic Compounds ◽  
Tea Polyphenols ◽  
Beneficial Effects ◽  
Gallocatechin Gallate ◽  
Prevention Of Cancer ◽  
Pharmacologically Active

Tea is the most widely used beverage worldwide. Japanese and Chinese people have been drinking tea for centuries and in Asia, it is the most consumed beverage besides water. It is a rich source of pharmacologically active molecules which have been implicated to provide diverse health benefits. The three major forms of tea are green, black and oolong tea based on the degree of fermentation. The composition of tea differs with the species, season, leaves, climate, and horticultural practices. Polyphenols are the major active compounds present in teas. The catechins are the major polyphenolic compounds in green tea, which include epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. EGCG is the predominant and most studied catechin in green tea. There are numerous evidences from cell culture and animal studies that tea polyphenols have beneficial effects against several pathological diseases including cancer, diabetes and cardiovascular diseases. The polyphenolic compounds present in black tea include theaflavins and thearubigins. In this review article, we will summarize recent studies documenting the role of tea polyphenols in the prevention of cancer, diabetes, cardiovascular and neurological diseases.

Black tea, green tea, and tea polyphenols

1996 ◽  
Vol 53 (1-3) ◽  
pp. 27-43 ◽  
Author(s):  
Ian R. Record ◽  
Jennifer K. McInerney ◽  
Ivor E. Dreosti
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Tea Polyphenols

scholarly journals Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1711 ◽  
Author(s):  
Giuseppe Annunziata ◽  
Maria Maisto ◽  
Connie Schisano ◽  
Roberto Ciampaglia ◽  
Patricia Daliu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Inflammatory Diseases ◽  
Black Tea ◽  
Tea Polyphenols ◽  
Array Detector ◽  
Total Phenol Content ◽  
Beneficial Effects ◽  
Polyphenolic Extract

The beneficial effects of the tea beverage are well-known and mainly attributed to polyphenols which, however, have poor bioaccessibility and bioavailability. The purpose of the present study was the evaluation of colon bioaccessibility and antioxidant activity of tea polyphenolic extract. An 80% methanolic extract (v/v) of tea polyphenols was obtained from green (GT), white (WT) and black tea (BT). Simulated gastrointestinal (GI) digestion was performed on acid-resistant capsules containing tea polyphenolic extract. The main tea polyphenols were monitored by HPLC-diode-array detector (DAD) method; in addition, Total Phenol Content (TPC) and antioxidant activity were evaluated. After GI digestion, the bioaccessibility in the colon stage was significantly increased compared to the duodenal stage for both tea polyphenols and TPC. Similarly, the antioxidant activity in the colon stage was significantly higher than that in the duodenal stage. Reasonably, these results could be attributable in vivo to the activity of gut microbiota, which is able to metabolize these compounds, generating metabolites with a greater antioxidant activity. Our results may guide the comprehension of the colon digestion of polyphenols, suggesting that, although poorly absorbed in the duodenum, they can exert their antioxidant and anti-inflammatory activities in the lower gut, resulting in a novel strategy for the management of gut-related inflammatory diseases.

Anti-inflammatory activity and molecular mechanism of Oolong tea theasinensin

2014 ◽  
Vol 5 (8) ◽  
pp. 1891-1897 ◽  
Author(s):  
Ayami Hisanaga ◽  
Hisako Ishida ◽  
Kozue Sakao ◽  
Takayuki Sogo ◽  
Takuma Kumamoto ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
Green Tea ◽  
Bioactive Compounds ◽  
Black Tea ◽  
Tea Polyphenols ◽  
Inflammatory Activity ◽  
Tea Catechins ◽  
Oolong Tea ◽  
Green Tea Catechins ◽  
Anti Inflammatory

Oolong tea theasinensins are a group of tea polyphenols different from green tea catechins and black tea theaflavins, and they are considered as bioactive compounds in oolong tea.

scholarly journals Green Tea, Black Tea, and Oolong Tea Polyphenols Reduce Visceral Fat and Inflammation in Mice Fed High-Fat, High-Sucrose Obesogenic Diets

2014 ◽  
Vol 144 (9) ◽  
pp. 1385-1393 ◽  
Author(s):  
David Heber ◽  
Yanjun Zhang ◽  
Jieping Yang ◽  
Janice E. Ma ◽  
Susanne M. Henning ◽  
...  
Keyword(s):  
Green Tea ◽  
Visceral Fat ◽  
Black Tea ◽  
Tea Polyphenols ◽  
High Fat ◽  
Oolong Tea ◽  
High Sucrose

scholarly journals Antiviral activity of green tea and black tea polyphenols in prophylaxis and treatment of COVID-19: A review

Phytomedicine ◽  
2020 ◽  
pp. 153286 ◽  
Author(s):  
Susmit Mhatre ◽  
Tishya Srivastava ◽  
Shivraj Naik ◽  
Vandana Patravale
Keyword(s):  
Antiviral Activity ◽  
Green Tea ◽  
Black Tea ◽  
Tea Polyphenols ◽  
Black Tea Polyphenols

scholarly journals Characteristics of Kombucha Fermentation from Different Substrates and Cytotoxicity of Tea Broth

2018 ◽  
Vol 4 ◽  
pp. 11-19 ◽  
Author(s):  
Maria Elma Quiao-Won ◽  
Franco G. Teves
Keyword(s):  
Green Tea ◽  
Ph Value ◽  
Sugar Content ◽  
Carbon Sources ◽  
Nitrogen Sources ◽  
Black Tea ◽  
Brown Sugar ◽  
Beneficial Effects ◽  
Brine Shrimp Lethality Assay ◽  
Acute And Chronic Effects

Kombucha is made from sweetened tea fermented by a symbiotic culture of bacteria and yeast consumed worldwide because of its potentially beneficial effects on health. However, there are only few studies on the safety of kombucha consumption that will establish it as a functional beverage. The present study compared, pH, temperature and sugar content of different tea mixtures of black or green tea as nitrogen sources and white and brown sugar as carbon sources in a 30-day fermentation period. A marked decrease in pH was observed throughout fermentation with Green tea-White (GW) sugar mixture showing the lowest recorded pH value of 2.37 on the 14th day of fermentation. Temperature is essential in the fermentation process and thus maintained at ambient 29±1°C. Black and green teas with white sugar (7°Brix) showed to have higher sugar level compared to tea mixtures with brown sugar (5°Brix). Brine Shrimp Lethality Assay was carried out to determine cytotoxicity of kombucha. The four substrate combinations have very low LC50 values with Black tea-Brown sugar (BB) mixture showing to have the lowest in both acute and chronic effects (0.073 ppm and 0.101 ppm, respectively). This indicates safety of kombucha for consumption.

scholarly journals Health Benefits of Aqueous Extract of Black and Green Tea Leaves

2020 ◽  
Author(s):  
Zainab Khudhur Ahmad Al-Mahdi ◽  
Ruqaya M.J. Ewadh ◽  
Nada Khazal Kadhim Hindi
Keyword(s):  
Cardiovascular Diseases ◽  
Pathogenic Bacteria ◽  
Black Tea ◽  
Epidemiological Studies ◽  
Tea Plant ◽  
Polyphenolic Compounds ◽  
Tea Consumption ◽  
Beneficial Effects ◽  
Green Tea Leaves ◽  
Green And Black Tea

Tea, next to water, is the beverage humans consume. Drinking the beverage tea is great for joining and collecting family members and public communities since ancient times. Tea plant Camellia sinensis has been cultivated for thousands of years, and its leaves have been used for medicinal purposes. Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease. Anti-ageing, antidiabetic and many other health beneficial effects associated with tea consumption are described. Evidence is accumulating that catechins and theaflavins, which are the main polyphenolic compounds of green and black tea, respectively, are responsible for most of the physiological effects of tea. This review describes the evidence from clinical and epidemiological studies in the prevention of chronic diseases like cancer and cardiovascular diseases and inhibits pathogenic bacteria and general health promotion associated with tea consumption.

Dietary Prevention of Cancer: Anticancer and Antiangiogenic Properties of Green Tea Polyphenols

2005 ◽  
Vol 2 (1) ◽  
pp. 49-58 ◽  
Author(s):  
Michel Demeule ◽  
Borhane Annabi ◽  
Jonathan Michaud-Levesque ◽  
Sylvie Lamy ◽  
Richard Beliveau
Keyword(s):  
Green Tea ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Dietary Prevention ◽  
Prevention Of Cancer

scholarly journals Deterioration of Tea Quality Caused by Tea White Scab Disease Disease

2021 ◽  
Author(s):  
Ling-yun Zhou ◽  
Wen-bo Yang ◽  
Wei Li ◽  
Hong-yan Liu ◽  
Fen Xiang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Incidence Rate ◽  
Green Tea ◽  
Water Extract ◽  
Polyphenolic Compounds ◽  
Tea Polyphenols ◽  
Aminobutyric Acid ◽  
Hunan Province ◽  
Tea Quality ◽  
The Face

Abstract Tea is a popular daily beverage worldwide, especially in China. Tea white scab disease affects tea quality is poorly understood. In the current study, we aimed determine whether tea quality will variation. we collected green tea samples from five samples (with varying morbidity from CK to Ⅳ on Baiyun Mountain in Hunan Province. Results showed that tea quality are obviously decreased as infected by tea white scab disease . Results showed that an increase in incidence rate decreased total tea polyphenols (TP) , water extract and caffeine but increased amino acids (AA) , Nonetheless, the constituents of polyphenolic compounds were differentially altered. Additionally, the percentage of (−)-epicatechin (EC) and (−)-epicatechin-3-gallate (ECG) increased with increasing morbidity. (−)-epigallocatechin (EGC) and (−)-epigallocatechin-3-gallate(EGCG) just the opposite. The constituents of AA, especially Alanine, γ-aminobutyric acid, serine and phenylalanine increased with increasing elevational gradients. Proline, and theanine were reduce along with morbidity level. As a whole. This observation demands development of effective measures for sustaining green tea quality in the face of tea white scab disease.

Sign in / Sign up

Export Citation Format

Share Document