Tea Polyphenols as Nutraceuticals. | Semantic Scholar (2025)

The phytochemicals in tea which are significantly useful in preparing nutraceutical products and the potential uses of tea and their bioactive constituents in treatment and prevention of diseases in human are discussed.

How fresh tea leaves are processed into different forms of tea such as green, oolong, white, and black teas are reviewed and methods to enhance the efficacy and applicability of active tea constituents, such as micro- and nanoencapsulation techniques are discussed.

The bioactivity mechanisms of TPs in anti-tumor, anti-oxidation, antibacterial,Anti-inflammatory, lipid-lowering, and liver protection are summarized and its application fields in food and medicine are focused on.

P Phenomenal evidence from in vitro and in vivo trials has revealed that functional foods accompanying functional ingredients can reduce risk of chronic diseases such as cardiovascular diseases and cancer.

This Review gives answers from a chemical perspective, summarizes the state of the art, and highlights the most significant advances in the field of polyphenol research.

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The possible effects of tea in increasing thermogenesis and bone density as well as decreasing risk of cataracts and arthritis are discussed, which warrant further investigation.

In vitro and animal studies provide strong evidence that tea polyphenols may possess the bioactivity to affect the pathogenesis of several chronic diseases, especially cardiovascular disease and cancer, but international correlations do not support this relationship.

A growing body of evidence suggests that moderate consumption of tea may protect against several forms of cancer, cardiovascular diseases, the formation of kidney stones, bacterial infections, and dental cavities.

This review will discuss the effects and the molecular mechanisms associated with the biological response to green-tea polyphenols in tea and their effects on cancer chemopreventive properties.

The cancer chemopreventive effects associated with green tea and the molecular mechanisms that underlie the broad anticarcinogenic effect of polyphenols in green tea are discussed.

Diverging results suggest potential beneficial effects of tea, but emphasize the need for good human trials of tea using early markers of CHD before firm conclusions can be drawn.

The nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed, and bioavailability appears to differ greatly between the variousPolyphenols, and the most abundantpolyphenols in the authors' diet are not necessarily those that have the best bioavailability profile.

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