The DOI matches its Crossref record; 191 of the 191 references it cites were found in a registry or an index.
Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review
Open accessAbstract
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 saponins. However, the bioavailability of tea phytochemicals is relatively low. Thus, some novel technologies like nanotechnology have been developed to improve the bioavailability of tea bioactive components and consequently enhance the bioactivity. So far, many studies have demonstrated that tea shows various health functions, such as antioxidant, anti-inflammatory, immuno-regulatory, anticancer, cardiovascular-protective, anti-diabetic, anti-obesity, and hepato-protective effects. Moreover, it is also considered that drinking tea is safe to humans, since reports about the severe adverse effects of tea consumption are rare. In order to provide a better understanding of tea and its health potential, this review summarizes and discusses recent literature on the bioactive components, bioavailability, health functions, and safety issues of tea, with special attention paid to the related molecular mechanisms of tea health functions.
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1 retracted
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Self-citationThe safety of green tea and green tea extract consumption in adults – Results of a systematic review
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Cited by
Li, M.-Y., Liu, H.-Y., Wu, D.-T., Kenaan, A., Geng, F., Li, H.-B., Gunaratne, A., Li, H., & Gan, R.-Y. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.853846 · Cited by 128
Self-citationShao, J., Wei, Y., & Wei, X. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111540 · Cited by 58
Self-citationFURUSHIMA, D., SUGIYAMA, I., NOMURA, Y., UNNO, K., & YAMADA, H. (2022) · Journal of Nutritional Science and Vitaminology · doi:10.3177/jnsv.68.540 · Cited by 4
Metadata
- Authors
- Tang, G.-Y., Meng, X., Gan, R.-Y., Zhao, C.-N., Liu, Q., Feng, Y.-B., Li, S., Wei, X.-L., Atanasov, A. G., Corke, H., & Li, H.-B.
- Venue
- International Journal of Molecular Sciences
- Publisher
- MDPI AG
- Published
- 2019-12-08
- Volume
- 20
- Issue
- 24
- Pages
- 6196
- ISSN
- 1422-0067 (ISSN-L)
- OpenAlex
- W2993104276
- Cited by
- 409
- References
- 191
- FWCI
- 20.97
- Type
- journal article
- Language
- en
- Open access
- gold
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- Tang, G.-Y., Meng, X., Gan, R.-Y., Zhao, C.-N., Liu, Q., Feng, Y.-B., Li, S., Wei, X.-L., Atanasov, A. G., Corke, H., & Li, H.-B. (2019). Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. International Journal of Molecular Sciences. https://doi.org/10.3390/ijms20246196
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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