TEA POLYPHENOLS – THEIR ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY
 
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Pol. J. Food Nutr. Sci. 2005;55(3):219–235
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ABSTRACT
Tea is the most widely consumed beverage in the world. Tea leaves are a source of polyphenols, especially catechins, a decisive group for their antioxidative activity. This paper reviews what is known of green tea species, its leaves processing and changes occurring in tea components. The main green tea polyphenols are catechins: (±)-catechin C, (-)-epicatechin EC, (+)-gallocatechin GC, (-)-epigallocatechin EGC, (-)-epicatechin gallate ECG, and (-)-epigallocatechin gallate EGCG. Antioxidant and antimicrobial activity of these compounds and crude extracts of teas are described. The review highlights also the potentials of green tea, its health benefits in terms of antimutagenic and anticarcinogenic properties as well as protective agents against cardiovascular diseases.
ISSN:1230-0322