| 茶叶活性成分的抗炎作用及其机制研究进展 |
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| 引用本文： | 文 祎,蔡淑娴,黄建安.茶叶活性成分的抗炎作用及其机制研究进展[J].食品安全质量检测技术,2017,8(10):3925-3930. |
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| 作者姓名： | 文 祎 蔡淑娴 黄建安 |
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| 作者单位： | 湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心, 湖南省植物功能成分利用协同创新中心,湖南农业大学茶学教育部重点实验室, 国家植物功能成分利用工程技术研究中心 |
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| 基金项目： | 国家自然科学基金项目(31471590)、“十三五”规划项目(CARS-23-03A, CARS-23-09B, CARS-23-C) |
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| 摘 要： | 茶叶中主要活性成分如茶多酚、茶氨酸、茶黄素具有较好的抗炎作用,且茶多酚效果最佳。虽然茶多酚的抗氧化作用被世界公认,但这并不是其发挥抗炎作用的唯一机制,其机制应与抑制炎症因子、调节相关炎症信号通路、抗氧化等综合作用有关。本文综述了茶叶及茶叶成分茶多酚、茶氨酸、茶黄素的抗炎作用及其机制,其中重点阐述了主要儿茶素组分表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)的抗炎机制,为茶叶抗炎作用的深入研究提供参考,为健康饮茶和茶叶抗炎功能产品的研发提供理论依据。
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| 关 键 词： | 茶多酚 表没食子儿茶素没食子酸酯 炎症因子 信号通路 |
| 收稿时间： | 2017/7/19 0:00:00 |
| 修稿时间： | 2017/10/11 0:00:00 |
Research progress in anti-inflammatory effects of tea active ingredients and its mechanisms |
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| WEN Yi,CAI Shu-Xian and HUANG Jian-An.Research progress in anti-inflammatory effects of tea active ingredients and its mechanisms[J].Food Safety and Quality Detection Technology,2017,8(10):3925-3930. |
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| Authors: | WEN Yi CAI Shu-Xian and HUANG Jian-An |
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| Affiliation: | Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients and Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals |
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| Abstract: | The main active components in tea, such as tea polyphenols, theanine and theaflavins, have good anti-inflammatory effects, and tea polyphenols have the best effect. However, antioxidant properties may not be the sole mechanism of anti-inflammatory. The mechanisms of anti-inflammatory are related with the comprehensive work of inhibiting inflammatory factor, modulate inflammatory signaling pathways, antioxidant, etc. This paper reviewed the anti-inflammatory effects of the main active components in tea and its mechanisms, and mainly emphasized the anti-inflammatory mechanism of catechin component epigallocatechin gallate (EGCG). It provided references for further study on the anti-inflammatory effects of tea, and a theoretical basis for the research and development of healthy tea drinking and tea anti-inflammatory products. |
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| Keywords: | tea polyphenol epigallocatechin gallate inflammatory cytokines signaling pathways |
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