Antioxidant mechanism of tea polyphenols and its impact on health benefits |
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| Institution: | 1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture Chinese Academy of Sciences, Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha 410125, China;3. College of Animal Science, South China Agricultural University, Guangzhou 510642, China;4. Hunan Co-Innovation Center of Animal Production Safety, Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China |
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| Abstract: | Tea trees have a long history of cultivation and utilization. People in many countries have the habit of drinking tea and choosing green tea, oolong tea, or black tea according to different regions and personal tastes. Tea polyphenols are a general term for polyphenol compounds in tea, and has been shown to have good effects on antioxidant, anti-inflammatory, cancer prevention and regulation of lipid metabolism. Tea polyphenols have been widely used as antioxidants in disease treatment and animal husbandry, but their specific mechanism of action needs to be further clarified and revealed. This review focuses on the definition, classification, antioxidant activity and the regulation of signaling pathways of tea polyphenols. This paper also aims to examine the application of tea polyphenols in human and animal health, providing a scientific basis for this application in addition to proposing future directions for the development of this resource. |
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| Keywords: | Tea polyphenols Antioxidant activities Animal production Signal transduction pathway |
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