Biological potential and mechanisms of Tea’s bioactive compounds: An Updated review

Journal of Advanced Research, Journal Year: 2023, Volume and Issue: 65, P. 345 - 363

Published: Dec. 5, 2023

Tea (Camellia sinensis) has a rich history and is widely consumed across many countries, categorized into green tea, white oolong yellow black dark tea based on the level of fermentation. Based review previous literature, commonly recognized bioactive substances in include polyphenols, amino acids, polysaccharides, alkaloids, terpenoids, macro minerals, trace elements, vitamins, which have been known to various potential health benefits, such as anticancer, antioxidant, anti-inflammatory, anti-diabetes, anti-obesity properties, cardiovascular protection, immune regulation, control intestinal microbiota. Most studies only pointed out characteristics tea's bioactivities, so comprehensive summary pharmacological mechanisms bioactivities their use risks are vital. Review The aim this paper summarize mechanisms, providing scientific basis for application outlining future research directions study tea. Key Scientific Concepts This summarizes main biologically active substances, effects, discusses risks. It may help researchers grasp more progress further promote natural substance medical field.

Language: Английский

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Unveiling the potential of selenium-enriched tea: Compositional profiles, physiological activities, and health benefits

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 145, P. 104356 - 104356

Published: Feb. 3, 2024

Language: Английский

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Accumulation of theanine in tea plant (Camellia sinensis (L.) O. Kuntze): Biosynthesis, transportation and strategy for improvement

Plant Science, Journal Year: 2025, Volume and Issue: 352, P. 112406 - 112406

Published: Jan. 31, 2025

Language: Английский

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Green preparation, safety control and intelligent processing of high-quality tea extract

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(31), P. 11468 - 11492

Published: July 26, 2023

Tea contains a variety of bioactive components, including catechins, amino acids, tea pigments, caffeine and polysaccharides, which exhibit multiple biological activities. These functional components in provide unique flavors, such as bitterness, astringency, sourness, sweetness umami, meet the demand people for natural plant drinks with health benefits pleasant flavor. Meanwhile, traditional process plantation, manufacturing circulation are often accompanied by safety problems pesticide residue, heavy metal, organic solvents other exogenous risks. High-quality extract refers to special obtained enriching specific tea. Through green efficient extraction technologies, diversed high-quality extracts high-fragrance high-amino acid extracts, low-caffeine high-catechin high-bioavailability high-theaflavin high-antioxidant high-tea polysaccharide high-umami-taste low-bitter astringent taste produced. Furthermore, rapid detection, control intelligent processing applied monitor quality real-time, guarantee stability enhanced efficiency. emerging technologies will realize functionalization specialization promote sustainable development industry.

Language: Английский

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Coffee, tea, and cocoa in obesity prevention: Mechanisms of action and future prospects

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 8, P. 100741 - 100741

Published: Jan. 1, 2024

Obesity, a major public health problem, causes numerous complications that threaten human and increase the socioeconomic burden. The pathophysiology of obesity is primarily attributed to lipid metabolism disorders. Conventional anti-obesity medications have high abuse potential frequently deliver insufficient efficacy negative side-effects. Hence, functional foods are regarded as effective alternatives address obesity. Coffee, tea, cocoa, three widely consumed beverages, long been considered prevent obesity, several studies focused on their intrinsic molecular mechanisms in past few years. Therefore, this review, we discuss by which bioactive ingredients these beverages counteract from aspects adipogenesis, lipolysis, energy expenditure (thermogenesis). future prospects challenges for coffee, cocoa products treatment also discussed, can be pursued drug development prevention strategies against

Language: Английский

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Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea

Food Chemistry, Journal Year: 2024, Volume and Issue: 445, P. 138620 - 138620

Published: Feb. 21, 2024

Language: Английский

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Neonicotinoids in tea leaves and infusions from China: Implications for human exposure

The Science of The Total Environment, Journal Year: 2023, Volume and Issue: 905, P. 166114 - 166114

Published: Aug. 10, 2023

Language: Английский

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Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification

Food Chemistry, Journal Year: 2024, Volume and Issue: 457, P. 140067 - 140067

Published: June 13, 2024

Language: Английский

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Assessing the Influence of Matcha Green Tea Extract on NF-κB/MAPK Signaling Pathway Activation in Rats: A Study on Irradiation-Induced Acute Hepatic Inflammatory Response

Phytomedicine Plus, Journal Year: 2025, Volume and Issue: unknown, P. 100730 - 100730

Published: Jan. 1, 2025

Language: Английский

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Ice Sonication–Assisted Enzymatic Extraction of Kangra Orthodox Tea: Impact on Bioactive Profile, Tea Cream Formation, and Organoleptic Quality

Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 22, 2025

Language: Английский

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