Green Tea Polyphenolic Compounds and Human Health |
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Authors: | D S Barbosa |
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Affiliation: | (1) Departament de Patologia, Análises Clínicas e Toxicológicas/Centro de Ciências da Saúde, Hospital Universitário de Londrina, Universidade Estadual de Londrina, Rua Robert Koch n° 60, Bairro Cervejaria, CEP: 86068–440 Paraná, Brazil |
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Abstract: | Polyphenols are a structurally diverse group of compounds that occur widely throughout the plant kingdom. Polyphenolic compounds
are ubiquitous in all plant organs and are, therefore, an integral part of the human diet. Recent interest in food phenolics
has increased greatly because of the antioxidant and free radical-scavenging abilities associated with some phenolics and
their potential effects on human health.
Most of the polyphenols in green tea are commonly known as catechins. The regular consumption of green tea is related to benefits
in some diseases as atherosclerosis and cancer. Although consumption of dietary polyphenols such as flavonoids has been suggested
to have beneficial biological effects, there are considerable evidences to suggest that such compounds are not without risk
of adverse effects.
Received: July 23, 2007; accepted August 8, 2007 |
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Keywords: | :" target="_blank">: Polyphenols flavonoids catechins antioxidants green tea |
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