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Open AccessReview

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

1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, No. 10 Sassoon Road, Pokfulam, Hong Kong 999077, China
3
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
4
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
5
The Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, 05-552 Magdalenka, Poland
*
Authors to whom correspondence should be addressed.
The authors contributed equally to this work.
Int. J. Mol. Sci. 2019, 20(24), 6196; https://doi.org/10.3390/ijms20246196
Received: 27 October 2019 / Revised: 2 December 2019 / Accepted: 6 December 2019 / Published: 8 December 2019
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 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. View Full-Text
Keywords: tea; Camellia sinensis; phytochemicals; catechins; health benefits; bioavailability; safety tea; Camellia sinensis; phytochemicals; catechins; health benefits; bioavailability; safety
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MDPI and ACS Style

Tang, G.-Y.; Meng, X.; Gan, R.-Y.; Zhao, C.-N.; Liu, Q.; Feng, Y.-B.; Li, S.; Wei, X.-L.; Atanasov, A.G.; Corke, H.; Li, H.-B. Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. Int. J. Mol. Sci. 2019, 20, 6196. https://doi.org/10.3390/ijms20246196

AMA Style

Tang G-Y, Meng X, Gan R-Y, Zhao C-N, Liu Q, Feng Y-B, Li S, Wei X-L, Atanasov AG, Corke H, Li H-B. Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. International Journal of Molecular Sciences. 2019; 20(24):6196. https://doi.org/10.3390/ijms20246196

Chicago/Turabian Style

Tang, Guo-Yi; Meng, Xiao; Gan, Ren-You; Zhao, Cai-Ning; Liu, Qing; Feng, Yi-Bin; Li, Sha; Wei, Xin-Lin; Atanasov, Atanas G.; Corke, Harold; Li, Hua-Bin. 2019. "Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review" Int. J. Mol. Sci. 20, no. 24: 6196. https://doi.org/10.3390/ijms20246196

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