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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. Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.
来源：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
发布时间：2020-02-05
作者：甘人友(通讯作者)
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| 作者: Tang, GY (Tang, Guo-Yi); Meng, X (Meng, Xiao); Gan, RY (Gan, Ren-You); Zhao, CN (Zhao, Cai-Ning); Liu, Q (Liu, Qing); Feng, YB (Feng, Yi-Bin); Li, S (Li, Sha); Wei, XL (Wei, Xin-Lin); Atanasov, AG (Atanasov, Atanas G.); Corke, H (Corke, Harold); Li, HB (Li, Hua-Bin) | |||||||||
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| 影响因子 (2018 年): 4.183 | |||||||||
| 摘要: 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. | |||||||||
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| 语言: English | |||||||||
| 文献类型: Review | |||||||||
| 作者关键词: tea; Camellia sinensis; phytochemicals; catechins; health benefits; bioavailability; safety | |||||||||
| KeyWords Plus: PU-ERH TEA; IMPROVES ENDOTHELIAL FUNCTION; VITRO ANTIOXIDANT ACTIVITY; INDUCED OXIDATIVE STRESS; REDUCES BLOOD-PRESSURE; FATTY LIVER-DISEASE; ACTIVITY IN-VITRO; GREEN TEA; BLACK TEA; PESTICIDE-RESIDUES | |||||||||
| 地址: [Tang, Guo-Yi; Meng, Xiao; Zhao, Cai-Ning; Liu, Qing; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Dept Nutr, Guangzhou 510080, Peoples R China. [Tang, Guo-Yi; Feng, Yi-Bin; Li, Sha] Univ Hong Kong, Sch Chinese Med, Li Ka Shing Fac Med, Pokfulam, 10 Sassoon Rd, Hong Kong 999077, Peoples R China. [Gan, Ren-You; Wei, Xin-Lin; Corke, Harold] Shanghai Jiao Tong Univ, Dept Food Sci & Technol, Sch Agr & Biol, Shanghai 200240, Peoples R China. [Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. [Atanasov, Atanas G.] Polish Acad Sci, Inst Genet & Anim Breeding, PL-05552 Jastrzebiec, Magdalenka, Poland. |
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| 通讯作者地址: Li, HB (通讯作者)，Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Dept Nutr, Guangzhou 510080, Peoples R China. Gan, RY (通讯作者)，Shanghai Jiao Tong Univ, Dept Food Sci & Technol, Sch Agr & Biol, Shanghai 200240, Peoples R China. Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. |
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| 电子邮件地址: tanggy5@mail2.sysu.edu.cn; mengx7@mail2.sysu.edu.cn; ganrenyou@caas.cn; zhaocn@mail2.sysu.edu.cn; liuq248@mail2.sysu.edu.cn; yfeng@hku.hk; lishaha@hku.hk; weixinlin@sjtu.edu.cn; atanas.atanasov@univie.ac.at; hcorke@sjtu.edu.cn; lihuabin@mail.sysu.edu.cn | |||||||||
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| Web of Science 类别: Biochemistry & Molecular Biology; Chemistry, Multidisciplinary | |||||||||
| 研究方向: Biochemistry & Molecular Biology; Chemistry | |||||||||
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This work was supported by the National Key R&D Program of China (2018YFC1604400); Shanghai Basic and Key Program (No. 18JC1410800); Technology Innovation Program of Chinese Academy of Agricultural Sciences (ASTIP). |
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