Cited by 1,854Tea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesCoffee research and impacts

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Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions

Higdon, Jane V., Frei, Balz·2003·Critical Reviews in Food Science and Nutrition

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Abstract

Increasing interest in the health benefits of tea has led to the inclusion of tea extracts in dietary supplements and functional foods. However, epidemiologic evidence regarding the effects of tea consumption on cancer and cardiovascular disease risk is conflicting. While tea contains a number of bioactive chemicals, it is particularly rich in catechins, of which epigallocatechin gallate (EGCG) is the most abundant. Catechins and their derivatives are thought to contribute to the beneficial effects ascribed to tea. Tea catechins and polyphenols are effective scavengers of reactive oxygen species in vitro and may also function indirectly as antioxidants through their effects on transcription factors and enzyme activities. The fact that catechins are rapidly and extensively metabolized emphasizes the importance of demonstrating their antioxidant activity in vivo. In humans, modest transient increases in plasma antioxidant capacity have been demonstrated following the consumption of tea and green tea catechins. The effects of tea and green tea catechins on biomarkers of oxidative stress, especially oxidative DNA damage, appear very promising in animal models, but data on biomarkers of in vivo oxidative stress in humans are limited. Larger human studies examining the effects of tea and tea catechin intake on biomarkers of oxidative damage to lipids, proteins, and DNA are needed.

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Retracted
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Biotechnological re-cycling of apple by-products: A reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds
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Ecological and environmental determinants of phytochemical variability in forest trees
Ogwu, M. C., Izah, S. C., & Joshua, M. T. (2025) · Phytochemistry Reviews · doi:10.1007/s11101-025-10066-0 · Cited by 72
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Authors: Higdon, J. V., & Frei, B.
Affiliations: Oregon State University (US)
Venue: Critical Reviews in Food Science and Nutrition
Publisher: Informa UK Limited
Published: 2003-01
Volume: 43
Issue: 1
Pages: 89-143
ISSN: 1040-8398 (ISSN-L)
1549-7852
DOI: 10.1080/10408690390826464
OpenAlex: W2116597521
Cited by: 1,854
References: 0
Citations by year: 2026: 33 · 2025: 47 · 2024: 79 · 2023: 94 · 2022: 77 · 2021: 81 · 2020: 110 · 2019: 72 · 2018: 98 · 2017: 80 · 2016: 89 · 2015: 104 · 2014: 97 · 2013: 98 · 2012: 107
FWCI: 38.41
Type: journal article
Language: en
Open access: closed
Locations: Critical Reviews in Food Science and Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Tea Polyphenols and Effects
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
Keywords: tea catechins, polyphenols, epigallocatechin gallate, green tea, antioxidant activity, oxidative stress, oxidative DNA damage, plasma antioxidant capacity, cancer risk, cardiovascular risk, functional foods, dietary supplements, reactive oxygen species
MeSH terms: Animals, Antioxidants, Biological Availability, Cardiovascular Diseases, Catechin, Chronic Disease, Flavonoids, Humans, Neoplasms, Phenols, Polymers, Tea, Biomarkers, Free Radical Scavengers, Reactive Oxygen Species, Oxidative Stress

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Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions

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