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Tea Polyphenols 2019-12-14T06:05:29
nowfloats

Tea Polyphenols

Chemical compounds that are naturally occurringdietary components and their influence on human body are more and more interesting for scientists. Polyphenols, bio-logically active compounds of plant origin, are classified as non–nutrients. An average daily intake of polyphenols  with the diet is approximatively  1 gram, which can be important in fighting free radicals activity in human body   [Scalbert  & Williamson, 2000]. Recent research have shown the antiox-idant potential of food constituents. Numerous epidemio-logical studies have indicated that food and beverages richin polyphenols are an important factor in preventing  dis-eases, decreasing mortality from cardiovascular and meo-plastic diseases, and slowing down the aging processes [DiCarlo  et al., 1999]. Green tea contains relatively large amounts of polyphenols, mainly catechins and their deriva-tives, considered to exert a protective effect against cancerand cardiovascular diseases. As tea is one of the most pop-ular beverages, it could be a tremendously important source of polyphenolic constituents.


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