Benzoic acid, 3,4,5-trihydroxy-, 3,4-dihydro-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-2H-1-benzopyran-3-yl ester/5,7-Dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl 3,4,5-trihydroxybenzoate/Benzoic acid, 3,4,5-trihydroxy-, 3,4-dihydro-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-2H-1-benzopyran-3-yl ester, (2S-trans)-/Camellia sinensis/Tea polyphenols
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Tea is the most widely used beverage worldwide. Japanese and Chinese people have been drinking tea for centuries and in Asia, it is the most consumed beverage besides water. It is a rich source of pharmacologically active molecules which have been implicated to provide diverse health benefits. The three major forms of tea are green, black and oolong tea based on the degree of fermentation. The composition of tea differs with the species, season, leaves, climate, and horticultural practices. Polyphenols are the major active compounds present in teas. The catechins are the major polyphenolic compounds in green tea, which include epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. EGCG is the predominant and most studied catechin in green tea. There are numerous evidences from cell culture and animal studies that tea polyphenols have beneficial effects against several pathological diseases including cancer, diabetes and cardiovascular diseases. The polyphenolic compounds present in black tea include theaflavins and thearubigins. In this review article, we will summarize recent studies documenting the role of tea polyphenols in the prevention of cancer, diabetes, cardiovascular and neurological diseases.
EGCG; cancer; diseases; green tea; tea polyphenols
Tea Polyphenols in Promotion of Human Health.
Khan N1, Mukhtar H2.
2018 Dec 25
The mechanistic systems in the body through which tea causes weight loss are complex and multi-dimensional. Additionally, the bioactive components in tea such as catechins, caffeine, and products of tea polyphenol oxidation vary greatly from one major tea type to the next. Green tea has been the primary subject of consideration for investigation into the preventative health effects of tea because it contains the highest levels of phenolic compounds and retains the highest antioxidant capabilities of any major tea type. However, recent research suggests decreasing body fat accumulation has little to do with antioxidant activity and more to do with enzyme inhibition, and gut microbiota interactions. This paper reviews several different tea polyphenol-induced weight-loss mechanisms, and purposes a way in which these mechanisms may be interrelated. Our original ‘short-chain fatty acid (SCFA) hypothesis’ suggests that the weight-loss efficacy of a given tea is determined by a combination of carbohydrate digestive enzyme inhibition and subsequent reactions of undigested carbohydrates with gut microbiota. These reactions among residual carbohydrates, tea polyphenols, and gut microbiota within the colon produce short-chain fatty acids, which enhance lipid metabolism through AMP-activated protein kinase (AMPK) activation. Some evidence suggests the mechanisms involved in SCFA generation may be triggered more strongly by teas that have undergone fermentation (black, oolong, and dark) than by non-fermented (green) teas. We discussed the mechanistic differences among fermented and non-fermented teas in terms of enzyme inhibition, interactions with gut microbiota, SCFA generation, and lipid metabolism. The inconsistent results and possible causes behind them are also discussed.
Camellia sinensis; lipid metabolism; obesity; tea catechins; weight-loss
A Review on the Weight-Loss Effects of Oxidized Tea Polyphenols.
Rothenberg DO1, Zhou C2, Zhang L3.
2018 May 14
In this work, we investigated the antioxidant and copper chelating abilities of theaflavin, a polyphenol responsible for astringency, color and sensation present in black tea. Using voltammetric techniques, the analyses were conducted at disposable electrochemical printed carbon chips in conjunction with a portable hand-held potentiostat.
Voltammograms of theaflavin showed five separate oxidation peaks, corresponding to the oxidation of five individual functional groups. Electroanalytical data of theaflavin after interaction with copper indicates that the flavonoid has higher antioxidant potential and is a better copper chelator than epigallocatechin gallate, a major polyphenol present in green tea and a well-known antioxidant. This could be attributed to the extra fused ring and larger number of OH groups in theaflavin.
Our findings introduce another natural compound as a potential nutraceutical in oxidation- and copper-modulated illnesses. In addition, this simple and fast approach would be highly pertinent to inspect health benefits of natural food products. To the best of our knowledge, this is the first report of electrochemical analysis of Cu (II) chelation by theaflavin. This article is protected by copyright. All rights reserved.
This article is protected by copyright. All rights reserved.
Theaflavin; copper chelation; disposable electrochemical printed (DEP) chips; electrochemical; nutraceutical; oxidizable
Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator.
Sharma N1,2, Phan HT1,3, Chikae M1, Takamura Y1, Azo-Oussou AF4, Vestergaard MC3,4.
2020 Feb 22