Yang Mingchuan, Zhang Xiangchun, Yang Chung S
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Department of Chemical Biology, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, New Jersey 08854-8020, United States.
J Agric Food Chem. 2025 Feb 19;73(7):3816-3825. doi: 10.1021/acs.jafc.4c09205. Epub 2025 Feb 7.
Tea polyphenols (TPP) are key contributors to the beneficial health effects of green tea and black tea. However, their molecular mechanisms of action remain unclear. This article discusses the importance of the bioavailability of TPP in understanding their mechanisms of action and health effects of tea consumption. The systemic bioavailability is rather high for smaller catechins, low for galloyl catechins, and very low or null for oligomers and polymers from black tea. The bioavailability of TPP oxidation-derived polymers and self-assembled nanomaterials is not clearly known. If the large molecular weight TPP cannot get into systemic circulation, then the biological activities and mechanisms of action derived from studies in vitro are unlikely to be relevant to their actions in internal organs in vivo. In that case, their interactions with microbiota and actions on the epithelial cells of the gastrointestinal tract are important to their health effects. Therefore, the bioavailability of different types of TPP is an important factor in determining their mechanisms of action and the health effects of tea consumption.
茶多酚（TPP）是绿茶和红茶有益健康作用的关键贡献成分。然而，它们的分子作用机制仍不清楚。本文讨论了TPP生物利用度在理解其作用机制和饮茶健康效应方面的重要性。小分子儿茶素的全身生物利用度较高，没食子酰儿茶素的生物利用度较低，而红茶中的低聚物和聚合物的生物利用度非常低或几乎为零。TPP氧化衍生聚合物和自组装纳米材料的生物利用度尚不清楚。如果大分子质量的TPP无法进入体循环，那么体外研究得出的生物活性和作用机制就不太可能与它们在体内内脏器官中的作用相关。在这种情况下，它们与微生物群的相互作用以及对胃肠道上皮细胞的作用对其健康效应很重要。因此，不同类型TPP的生物利用度是决定其作用机制和饮茶健康效应的一个重要因素。
