The anti-allergic potential of tea: a review of its components, mechanisms and risks

• Published in: Food & function Vol. 12; no. 1; pp. 57 - 69
• Main Authors: Li, Qing-Sheng, Wang, Ying-Qi, Liang, Yue-Rong, Lu, Jian-Liang
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 07.01.2021
• Subjects: Anaphylaxis; Antihistamines; Asthma; Atopic dermatitis; Dermatitis; Diet; Food allergies; Glucocorticoids; Health promotion; Health risks; Helper cells; Immunoglobulin E; Immunomodulation; Immunosuppressive agents; Lymphocytes T; Medical treatment; Natural products; Tea; Transcription factors
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/d0fo02091e

Allergy is an immune-mediated disease with increasing prevalence worldwide. Regular treatment with glucocorticoids and antihistamine drugs for allergy patients is palliative rather than permanent. Daily use of dietary anti-allergic natural products is a superior way to prevent allergy and alleviate the threat. Tea, as a health-promoting beverage, has multiple compounds with immunomodulatory ability. Persuasive evidence has shown the anti-allergic ability of tea against asthma, food allergy, atopic dermatitis and anaphylaxis. Recent advances in potential anti-allergic ability of tea and anti-allergic compounds in tea have been reviewed in this paper. Tea exerts its anti-allergic effect mainly by reducing IgE and histamine levels, decreasing Fc RI expression, regulating the balance of Th1/Th2/Th17/Treg cells and inhibiting related transcription factors. Further research perspectives are also discussed. Tea, as a functional beverage, exerts its anti-allergic effects by reducing IgE and histamine levels, decreasing Fc RI expression, regulating the balance of Th1/Th2/Th17/Treg cells and inhibiting related transcription factors.