Phytochemicals in Teas and Tisanes and their Bioavailability

Clifford, Michael N.; Crozier, Alan

doi:10.1002/9781444347098.ch3

Cited by 11 publications

(15 citation statements)

References 168 publications

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“…Unlike the SREMs and 5C-RFMs, many of these compounds are produced in the body by pathways unrelated to (poly)phenol intake. 2 Hence, to assess the impact of theaflavin consumption, the quantitative data in Table 3 are adjusted values obtained by subtraction of the amount of phenolics excreted in the 30 h presupplementation period. Twenty-one metabolites were excreted in significantly increased amounts.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Camellia sinensis-based teas are widely consumed throughout the world 1 and contain an array of flavan-3-ols and derived compounds. 2 Green teas are a rich mixture of flavan-3-ol monomers, including (−)-epicatechin 1, (+)-gallocatechin-3-Ogallate 2, (−)-epicatechin-3-O-gallate 3, and (−)-epigallocatechin-3-O-gallate 4 (Figure 1). Black teas, produced by fermentation of green tea leaves, contain substantially reduced amounts of flavan-3-ol monomers as a result of polyphenol peroxidase-and oxidase-mediated conversion to theaflavins and more substantial amounts of thearubigins.…”

Section: ■ Introductionmentioning

confidence: 99%

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Bioavailability of Black Tea Theaflavins: Absorption, Metabolism, and Colonic Catabolism

Pereira-Caro

Moreno-Rojas

Brindani

et al. 2017

J. Agric. Food Chem.

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103

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Bioavailability of Black Tea Theaflavins: Absorption, Metabolism, and Colonic Catabolism

Pereira-Caro

Moreno-Rojas

Brindani

et al. 2017

J. Agric. Food Chem.

Self Cite

103

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“…Depending on the units of flavanols involved in their structure, PACs are subdivided in different classes. The most abundant consist exclusively of (epi)catechin units and are called procyanidins (PCs), while the less common containing (epi)afzelechin or (epi)gallocatechin subunits are named propelargonidins and prodelphinidins, respectively (3, 4, 6, 7) (Figure 1). PACs may also be classified as type-A or -B according to the interflavanol linkage; type-B PACs are found in a greater abundance and have only one C–C interflavan bond, while type-A are less common and are characterized by an additional ether linkage (7) (Figure 2).…”

Section: Introductionmentioning

confidence: 99%

The Gastrointestinal Tract as a Key Target Organ for the Health-Promoting Effects of Dietary Proanthocyanidins

et al. 2017

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Proanthocyanidins (PACs) are polymers of flavan-3-ols abundant in many vegetable foods and beverages widely consumed in the human diet. There is increasing evidence supporting the beneficial impact of dietary PACs in the prevention and nutritional management of non-communicable chronic diseases. It is considered that PACs with a degree of polymerization >3 remain unabsorbed in the gastrointestinal (GI) tract and accumulate in the colonic lumen. Accordingly, the GI tract may be considered as a key organ for the healthy-promoting effects of dietary PACs. PACs form non-specific complexes with salivary proteins in mouth, originating the sensation of astringency, and with dietary proteins, pancreatic enzymes, and nutrient transporters in the intestinal lumen, decreasing the digestion and absorption of carbohydrates, proteins, and lipids. They also exert antimicrobial activities, interfering with cariogenic or ulcerogenic pathogens in the mouth (Streptococcus mutans) and stomach (Helicobacter pylori), respectively. Through their antioxidant and antiinflammatory properties, PACs decrease inflammatory processes in animal model of gastric and colonic inflammation. Interestingly, they exert prebiotic activities, stimulating the growth of Lactobacillus spp. and Bifidobacterium spp. as well as some butyrate-producing bacteria in the colon. Finally, PACs are also metabolized by the gut microbiota, producing metabolites, mainly aromatic acids and valerolactones, which accumulate in the colon and/or are absorbed into the bloodstream. Accordingly, these compounds could display biological activities on the colonic epithelium or in extra-intestinal tissues and, therefore, contribute to part of the beneficial effects of dietary PACs.

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“…Camellia sinensis (L.) Kuntze is a perennial leafy crop, which is steeped in hot water to produce non-herbal types of brewed tea. As the second most commonly consumed beverage in the world (second only to water) 1 , tea popularity is a result of historical/cultural traditions, stimulant properties due to caffeine, and potential preventative actions against chronic disease [1][2][3] comparisons and for application to what an average person might drink. Table 2 is included to highlight the techniques (including extraction method and instrumentation) that have been used to identify polyphenols from tea.…”

Section: Introductionmentioning

confidence: 99%

Production and Polyphenolic Composition of Tea

Haufe

Ferruzzi

et al. 2018

Nutr Today

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Tea (Camellia sinensis) is the second most commonly consumed beverage in the world, and its consumption has been associated with several important health benefits due in part to its high concentration of polyphenolic compounds. Tea varieties, including white, green, oolong, pu-erh, and black tea, are all produced from the same plant but differ in postharvest processing. The level of oxidative processing from white to black tea (low to high) drives changes in polyphenol profiles from monomeric polyphenols (catechins) to oxidative products (theaflavins and thearubigins) that convert the subtle yellow color of green tea to the distinctive red/copper color of oolong and black tea. Poly-phenol compounds from green teas have been well studied; however, oxidative products are more difficult to characterize and may require a combination of analytical techniques for identification and quantification. This technical summary introduces the major polyphenols in tea and discusses the main steps of tea processing and instrumentation used for polyphenol analysis.

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Phytochemicals in Teas and Tisanes and their Bioavailability

Cited by 11 publications

References 168 publications

Bioavailability of Black Tea Theaflavins: Absorption, Metabolism, and Colonic Catabolism

Bioavailability of Black Tea Theaflavins: Absorption, Metabolism, and Colonic Catabolism

The Gastrointestinal Tract as a Key Target Organ for the Health-Promoting Effects of Dietary Proanthocyanidins

Production and Polyphenolic Composition of Tea

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