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Tea Catechins

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Handbook of Dietary Phytochemicals

Abstract

Tea, a water infusion of leaves from Camellia sinensis (L.) Kuntze, is the oldest, most consumed beverage worldwide. Archeologists have recently discovered traces of tea drinking dating to around 206 B.C. There are five major types of tea, differing in production processes and, therefore, in chemical composition: green tea, white and yellow teas, oolong tea, black tea, and dark tea. Compounds identified in green tea are involved in several biological activities and can have various health-promoting functions, which can include antioxidant, anti-inflammatory, antiviral, anticancer, antidiabetic, and anti-obesity activities, as well as activities against CVD and neurodegenerative diseases, and many others. These beneficial effects are mainly ascribed to tea catechins, bioactive constituents belonging to the flavonoid family (flavan-3-ols subclass), which represent approximately 70% of all polyphenols in tea. However, the maximal concentrations of the catechins detected in blood in human subjects or animals after oral ingestion are in submicromolar or low micromolar levels, which indicate that only small amounts are absorbed and passed into the blood. Chapter “Tea Catechins” describes the chemical composition of C. sinensis leaves and the beneficial effects on human health upon tea consumption, focusing on tea catechin bioactive constituents. This chapter also takes into account their bioavailability, toxicological aspects, and safety profiles. Furthermore, recent applications of tea catechins in the food market are presented.

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Authors and Affiliations

  1. Consortium Tefarco Innova, National Inter-University Consortium of Innovative Pharmaceutical Technologies, Parma, Italy

    Alessandra Baldi

  2. Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

    Helena Abramovič & Nataša Poklar Ulrih

  3. Department of Pharmacy, University of Naple Federico II, Naples, Italy

    Maria Daglia

  4. International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China

    Maria Daglia

Authors
  1. Alessandra Baldi
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  2. Helena Abramovič
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  3. Nataša Poklar Ulrih
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  4. Maria Daglia
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Corresponding author

Correspondence to Maria Daglia .

Editor information

Editors and Affiliations

  1. Institute of Chinese Medical Sciences, University of Macau Institute of Chinese Medical Sciences, Macau, Macao

    Jianbo Xiao

  2. School of Pharmacy & Biomolecular Sci., Liverpool John Moores University School of Pharmacy & Biomolecular Sci., Liverpool, UK

    Satyajit D. Sarker

  3. Faculty of Pharmaceutical Sciences, Tokushima Bunri University Faculty of Pharmaceutical Sciences, Tokushima, Japan

    Yoshinori Asakawa

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Baldi, A., Abramovič, H., Poklar Ulrih, N., Daglia, M. (2020). Tea Catechins. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_19-3

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  • DOI: https://doi.org/10.1007/978-981-13-1745-3_19-3

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  • Publisher Name: Springer, Singapore

  • Print ISBN: 978-981-13-1745-3

  • Online ISBN: 978-981-13-1745-3

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  1. Latest

    Tea Catechins
    Published:
    20 March 2020

    DOI: https://doi.org/10.1007/978-981-13-1745-3_19-3

  2. Tea Catechins
    Published:
    04 January 2020

    DOI: https://doi.org/10.1007/978-981-13-1745-3_19-2

  3. Original

    Tea Catechins
    Published:
    16 October 2019

    DOI: https://doi.org/10.1007/978-981-13-1745-3_19-1

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