Tea polyphenols as nutraceuticals

被引：107

作者：

Sajilata, M. G. ^{[1
]}

Bajaj, Poonam R. ^{[1
]}

Singhal, R. S. ^{[1
]}

机构：

[1] Univ Bombay, Inst Chem Technol, Food Engn & Technol Dept, Bombay 400019, Maharashtra, India

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2008年 / 7卷 / 03期

关键词：

D O I：

10.1111/j.1541-4337.2008.00043.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of dietary ingredients is gaining much significance as a practical approach to the reduction of the risk of a number of diseases. Epidemiological evidence has linked the habitual consumption of tea with reduced risk of cardiovascular disorders and cancer. Polyphenols appear to play an important role in the potential health benefits associated with tea. With growing interests on the positive health attributes of tea, the present review covers relevant findings on many therapeutic properties of tea. Types of tea, the polyphenols, and their nutraceutical implications, as well as adverse effects and course of action together with bioavailability form the essence of coverage in this review.

引用

页码：229 / 254

页数：26

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