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

• Published in: International journal of molecular sciences Vol. 20; no. 24; p. 6196
• Main Authors: 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
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 08.12.2019; MDPI
• Subjects: Amino acids; Animals; Anti-Inflammatory Agents - pharmacology; Antineoplastic Agents - pharmacology; Antioxidants; Antioxidants - pharmacology; Bioavailability; Biological Availability; Caffeine; Cancer; Catechin - metabolism; Catechin - pharmacology; Chronic illnesses; Diabetes; Fermentation; Humans; Metabolism; Metabolites; Microbiota; Nanotechnology; Obesity; Phytochemicals; Phytochemicals - metabolism; Phytochemicals - pharmacokinetics; Phytochemicals - pharmacology; Polyphenols; Polyphenols - metabolism; Polyphenols - pharmacology; Protective Agents - pharmacology; Review; Small intestine; Tea; Tea - chemistry; tea; Camellia sinensis; catechins; bioavailability; safety; phytochemicals; health benefits

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 sapon...