Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus.
J Nutr Sci Vitaminol (Tokyo). 2022;68(Supplement):S124-S125. doi: 10.3177/jnsv.68.S124.
Consumption of tea has been associated with many health benefits including the prevention of cardiovascular disease, cancer, and obesity. These effects are attributed to the polyphenol compounds in tea with catechins being the major components in green tea and theaflavins (TFs) and thearubigins (TRs) as the unique compounds in black tea. Tea polyphenols are extensively metabolized in vivo and have poor systematic bioavailability. It is generally believed that the metabolites of tea polyphenols retain their bioactivities and some of the microbial metabolites are more bioavailable than the parent compounds. This manuscript summarizes the recent progress on the identification of novel metabolic pathways of tea polyphenols and their contributions to the health benefits of tea.
饮茶与许多健康益处有关，包括预防心血管疾病、癌症和肥胖。这些作用归因于茶中的多酚化合物，其中儿茶素是绿茶的主要成分，茶黄素（TFs）和茶红素（TRs）是红茶中的独特化合物。茶多酚在体内广泛代谢，系统生物利用度差。人们普遍认为，茶多酚的代谢物保留了它们的生物活性，一些微生物代谢物比母体化合物具有更高的生物利用度。本文总结了茶多酚新的代谢途径及其对茶的健康益处的鉴定的最新进展。
