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Volume 20
Issue 24
10.3390/ijms20246196
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Review

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

by
Guo-Yi Tang
1,2,†,
Xiao Meng
1,†,
Ren-You Gan
3,4,*,
Cai-Ning Zhao
1,
Qing Liu
1,
Yi-Bin Feng
2,
Sha Li
2,
Xin-Lin Wei
3,
Atanas G. Atanasov
5,
Harold Corke
3 and
Hua-Bin Li
1,*
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
(This article belongs to the Special Issue Plant-Derived Bioactive Molecules in Improving Health and Preventing Lifestyle Diseases)
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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 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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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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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, Xiao Meng, Ren-You Gan, Cai-Ning Zhao, Qing Liu, Yi-Bin Feng, Sha Li, Xin-Lin Wei, Atanas G. Atanasov, Harold Corke, and Hua-Bin Li. 2019. "Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review" International Journal of Molecular Sciences 20, no. 24: 6196. https://doi.org/10.3390/ijms20246196

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