Contribution of nutritional and bioactive components of tea leaves in management of non-communicable chronic diseases: a comprehensive review
茶叶中营养与生物活性成分对非传染性慢性病管理的贡献：综合评述
- 关键词：
- 来源：
- Discover Food 期刊
- 类型：
- 学术文献
- 语种：
- 英语
- 原文发布日期：
- 2025-07-30
- 摘要：
- Thepresent review examined the nutrition and bioactive compounds found in tealeaves, their metabolism, and potential to reduce the risk of severalnon-communicable chronic diseases. Morethan 2000 various chemical compounds are found in tea leaves, includinglignans, polyphenols, flavonoids, carotenoids, alkaloids (theophylline,caffeine, and theobromine), amino acids (L-theanine), minerals, vitamins, andother chemicals. Most of these compounds have strong antioxidant propertiesthat allow them to reduce oxidative stress, eliminate harmful free radicals,and manage inflammatory processes. These bioactive components also give tea itsflavor, fragrance, astringency, and health benefits. Nowadays, non-communicablechronic diseases are a major and expanding public health issue. Therefore, thisarticle aims to summarize the contribution of nutrition and bioactive compoundsin tea leaves in controlling the risk of non-communicable chronicdiseases. Experimental research hasshown that tea leaves can prevent non-communicable chronic diseases byimproving insulin action, reducing insulin resistance, triggering the insulinsignaling pathway, shielding islet β-cells from damage, removing free radicals,and lowering inflammation. Additionally, epidemiological studies have founddrinking tea can decrease the risk of non-communicable chronic diseases bycountering the body’s acting power toward naturally generated or externallyinvaded oxidizing species. The reviewconcluded that nutrition and bioactive compounds in tea leaves and the optimumconsumption of tea beverages have a great role in health benefits throughmanaging different non-communicable chronic diseases.
- 所属专题：
- 60
