Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions

By J. Higdon, B. Frei. Critical reviews in food science and nutrition, 2003

1,840 citations recorded by the source corpus.

Subfields: Applied Microbiology and Biotechnology, Biochemistry, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/22c6c3341ef0dca0435a209031bffd991dfe360f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Applied Microbiology and Biotechnology

1. Nurulain T. Zaveri
2. J. Dai
3. L. Rooney
4. J. Awika
5. R. Mumper

In Biochemistry

1. J. Awika
2. Nurulain T. Zaveri
3. J. Dai
4. J. Lambert
5. L. Rooney
6. R. Mumper
7. R. Elias

In Pathology and Forensic Medicine

1. Nurulain T. Zaveri
2. J. Dai
3. L. Rooney
4. J. Awika
5. R. Mumper
6. R. Elias

Citations in the corpus

• The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention (2010, background): “As described above, tea polyphenols are strong radical scavengers and metal chelators in model chemical systems, and these effects correlate with the presence of the dihydroxy and trihydroxy groups (reviewed in [3,4]).”
• Regulation of inflammation and redox signaling by dietary polyphenols. (2006, background): “Only transient and modest increases in plasma total antioxidant activity after tea ingestion have been reported in human subjects [34].”
• Beneficial effects of green tea: A literature review (2010, background): “beneficial effects of green tea were attributed to its most abundant catechin, (-)-epigallocatechin-3-gallate (EGCG) [13-15].”
• Green tea and its polyphenolic catechins: medicinal uses in cancer and noncancer applications. (2006, background): “Although modest and transient increases in plasma antioxidant capacity with green tea consumption have been reported (Higdon and Frei, 2003), its contribution to the inhibition of carcinogenesis is yet to be established.”
• Cancer Chemoprevention Through Dietary Antioxidants: Progress and Promise (2008, neutral): “The plasma EGC and EGCG returned to baseline, but plasma ECG remained elevated even after 24 h (106).”
• Flavonoids as Important Molecules of Plant Interactions with the Environment (2014, neutral): ““re-cycling” of other antioxidants [4,7–11].”
• Sorghum phytochemicals and their potential impact on human health. (2004, background): “In general several epidemiological studies show that red wine and tea consumption correlate with reduced risk of CVD (StLeger et al., 1979; Renaud and De Lorgeril, 1992; Higdon and Frei, 2003).”
• Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis) (2010, background): “In the human body, modest transient increases in plasma antioxidant capacity have been demonstrated after the consumption of an infusion of Oolong tea.(32) Studies have also shown that the effects of Oolong tea on reducing oxidative stress problems, especially oxidative DNA damage, are promising.”
• Beneficial Effects of Green Tea—A Review (2006, background): “Nevertheless, a substantial number of human intervention studies with green tea demonstrate a significant increase in plasma antioxidant capacity in humans after consumption of moderate amounts (1–6 cups/day); there are also initial indications which show that the enhanced blood antioxidant potentia”
• Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties (2010, positive): “Tea polyphenols [212] and other extensively studied polyphenols such as resveratrol [163,213], quercetin [214-216] were also showed to exert protective”