| Customization: | Available |
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| CAS No.: | 84650-60-2 |
| Formula: | N/a |
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Tea polyphenols are a group of complex compounds found in tea leaves, particularly in Camellia sinensis, which is the plant used to produce various types of tea such as green, black, and oolong. These polyphenols, including catechins, theaflavins, and thearubigins, are responsible for the health benefits associated with tea consumption. The most abundant and well-studied catechin is epigallocatechin-3-gallate (EGCG), which has been implicated in a variety of beneficial effects against pathological diseases like cancer, diabetes, and cardiovascular diseases.
Tea polyphenols exhibit strong antioxidant properties, which help neutralize free radicals and reduce oxidative stress in the body. They have been shown to modulate multiple signaling pathways, including those involved in inflammation, cell proliferation, and apoptosis. Research has demonstrated that these polyphenols can protect DNA from damage and methylation, inhibit the growth of cancer cells, and induce apoptosis.
In terms of health benefits, tea polyphenols have been linked to the prevention of several types of cancer, including lung, colorectal, skin, and prostate cancer. They have also been shown to help regulate blood sugar levels, making them potentially useful in managing diabetes. Additionally, their impact on lipid metabolism suggests a role in maintaining heart health.
The antioxidant mechanism of tea polyphenols involves scavenging reactive oxygen species and enhancing the body's endogenous antioxidant defenses, thus contributing to the prevention of oxidative damage associated with chronic diseases. Moreover, tea polyphenols have anti-inflammatory effects, which are beneficial in managing conditions like inflammatory bowel diseases
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