Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas
By M. Friedman. Molecular Nutrition & Food Research, 2006
686 citations recorded by the source corpus.
Abstract Tea leaves produce organic compounds that may be involved in the defense of the plants against invading pathogens including insects, bacteria, fungi, and viruses. These metabolites include polyphenolic compounds, the six so‐called catechins, and the methyl‐xanthine alkaloids caffeine, theobromine, and theophylline. Postharvest inactivation of phenol oxidases in green tea leaves prevents oxidation of the catechins, whereas postharvest enzyme‐catalyzed oxidation (fermentation) of catechins in tea leaves results in the formation of four theaflavins as well as polymeric thearubigins. These substances impart the black color to black teas. Black and partly fermented oolong teas contain both classes of phenolic compounds. A need exists to develop a better understanding of the roles of polyphenolic tea compounds in food and medical microbiology. This overview surveys and interprets our present knowledge of activities of tea flavonoids and teas against foodborne and other pathogenic bacteria, virulent protein toxins produced by some of the bacteria, virulent bacteriophages, pathogenic viruses and fungi. Also covered are synergistic, mechanistic, and bioavailability aspects of the antimicrobial effects. Further research is suggested for each of these categories. The herein described findings are not only of fundamental interest, but also have practical implications for nutrition, food safety, and animal and human health.
Subfields: Biochemistry, Biological Psychiatry, Pathology and Forensic Medicine
View Paper: https://www.semanticscholar.org/paper/bc8d505252b44b7d0fe97f785e213235bd670a24
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Citations in the corpus
- Herbal extracts and phytochemicals: plant secondary metabolites and the enhancement of human brain function. (2011, background): “Within the plant, catechins are purported to be involved in the defense against invading pathogens, including insects, bacteria, fungi, and viruses (233), and have been observed to displace native plant species when exuded from the root of the Centaura maculosa (spotted knapweed) (234).”
- Antimicrobial herb and spice compounds in food. (2010, background): “…rosemary, thyme, cassia bark-derived substances Kong et al. (2007) and Yano et al. (2006) Yersinia enterocolitica Diarrhea Teas, pure essential oils Friedman (2007), Lopez et al. (2007) Toxins Botulinum Neurotoxin botulism Black tea Friedman (2007) Cholera Cholera Catechins, theaflavins Friedman…”
- Growth Performance, Meat Quality and Caecal Coliform Bacteria Count of Broiler Chicks Fed Diet with Green Tea Extract (2011, positive): “Therefore, the higher body weight, improved FCR and the regulation of the caecal micro-flora observed in broilers on the GTE diets may be related to the reported properties of the green tea and to its chemical components (Crespy and Williamson, 2004; Cao et al., 2005; Friedman, 2007; Jang et al., 20”
- Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables (2016, background): “The antimicrobial mechanism is related to the presence of charged groups in the polymer and their ionic interactions with the constituents of bacteria wall [75, 103, 104].”
- Modifications of antioxidant activity and protein composition of bean leaf due to Bean yellow mosaic virus infection and salicylic acid treatments (2010, background): “Flavonoids mainly act as antioxidants, to prevent viral binding and penetration into cells, and to trigger the host cell self-defense mechanisms ( Friedman 2007 ).”