TEA POLYPHENOLS – THEIR ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.