Tea polyphenols are chemical compounds such as flavanoids and tannins found naturally in tea. Several biological properties have been associated to tea polyphenols (TP), including antioxidant, anti-carcinogenic and antimicrobial activities.
Tea polyphenols are chemical compounds such as flavanoids and tannins found naturally in tea. Several biological properties have been associated to tea polyphenols (TP), including antioxidant, anti-carcinogenic and antimicrobial activities.
Tea polyphenols are known as catechins. The catechins are subject to extensive biotransformation including methylation, glucuronidation, sulfation and ring-fission metabolism. (?)-epigallocatechin gallate (EGCG) is the major catechin in tea. Among tea catechins, EGCG is most effective in reacting with most reactive oxygen species[1].
The potential health effects of Tea polyphenols (catechins) depend on the amount consumed and on their bioavailability. Following oral administration to rats, tea catechins are absorbed intestinally. They are rapidly and extensively metabolized in rats[1].
[1] Khan N, et al. Life Sci. 2007, 81(7):519-33.
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