Abstract
Tea (Camellia sinensis) is a renowned plant of theaceae family whose processed leaves are brewed with hot water and consumed as a refreshing and rejuvenating beverage. Usually, fresh tender shoots of this plant are processed for manufacturing of various types of teas (green, black, oolong and white) in different parts of the world. Tea is a rich source of various bioactive phytochemicals. These phytochemicals are not only responsible for colour, aroma and taste of tea, but also imparts numerous therapeutic and health beneficial properties.
In the recent past, numerous studies have reported evident role of tea bioactives in prevention and delay of various metabolic diseases like diabetes, obesity, cancer and cardiovascular disorders. Despite the numerous pharmacological properties, the clinical application of tea constituents is facing a challenging situation due to low bioavailability and poor efficacy. Hence, there is urgent need of novel and sustainable technological interventions through which therapeutic delivery of these highly valuable natural compounds is enhanced for extensive clinical applications.
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Rana, A., Kumar, S. (2020). Chemistry, Pharmacology and Therapeutic Delivery of Major Tea Constituents. In: Saneja, A., Panda, A., Lichtfouse, E. (eds) Sustainable Agriculture Reviews 43. Sustainable Agriculture Reviews, vol 43. Springer, Cham. https://doi.org/10.1007/978-3-030-41838-0_4
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