Green Tea

Green tea leaf extract contains a variety of bioactive compounds. Initially isolated and studied for their antioxidant properties, these compounds were later found to also possess anticancer, antiviral, and anti-inflammatory activities.

Catechin

Catechins are the most abundant polyphenolic compounds in green tea, accounting for approximately 70–80% of the total tea polyphenols. They include epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG).

Figure 1. Chemical Structure of Epicatechin

Main Functions:

Antioxidant:Scavenges free radicals, slows cellular aging, and helps prevent various diseases.

Anti-inflammatory:Exhibits anti-inflammatory effects, potentially benefiting certain inflammatory conditions.

Antibacterial:Inhibits bacterial growth and may help prevent some bacterial infections.

Lipid- and glucose-lowering:Studies suggest catechins can reduce blood lipids and glucose, contributing to cardiovascular health.

Others:Possess multiple additional bioactivities, including anticancer, antimutagenic, anti-radiation, and anti-aging effects.

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Flavonoids

Flavonoids are an important class of phenolic compounds in plants, including quercetin , myricetin , and L-theanine .

Figure 2. Chemical Structure of Quercetin

Main Functions:

Antioxidant: Similar to catechins, flavonoids scavenge free radicals and protect cells from damage.

Anti-inflammatory: Inhibit inflammatory responses, providing relief for certain inflammatory conditions.

Antitumor: Some flavonoids suppress tumor cell growth and help prevent cancer.

Others: Exhibit antiviral activity, protect the cardiovascular system, and lower cholesterol levels, among other benefits.

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Tea Polyphenols

Green tea polyphenols, also known as tea polyphenols, are a collective term for a class of phenolic compounds. They are important bioactive components in green tea, present at relatively high levels, accounting for approximately 15–30% of the dry weight of green tea.

Figure 3. Chemical Structure of Green Tea Polyphenols

Main Functions:

Antioxidant: Scavenge free radicals, reduce oxidative damage, and slow aging.

Anticancer: Components such as EGCG are believed to inhibit cancer cell growth and help prevent cancer.

Lipid-lowering: Reduce cholesterol and triglyceride levels in the blood, contributing to the prevention of cardiovascular diseases.

Antibacterial and anti-inflammatory: Exhibit antibacterial and anti-inflammatory properties, with applications in oral and skin care.

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References

1. Shimizu M, Adachi S, Masuda M, et al. Mol Nutr Food Res. 2011 Jun;55(6):832-43.

2. Lin YT, Wu YH, Tseng CK, et al. PLoS One. 2013;8(1):e54466.

3. Dong YS, Wang JL, Feng DY, et al. Int J Med Sci. 2014 Jan 28;11(3):282-90.

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