Tea Polyphenols Chemistry for Pharmaceutical Applications

Abstract

Tea is one of the most ancient popular beverages and extensively used dietary supplement in the western world. Tea leaves are rich in polyphenols and also well known for its antioxidant properties. In addition, green tea extract contains several polyphenols with antioxidant compounds. The predominant effective antioxidant components are epigallocatechin 3-gallate and epicatechin 3-gallate (monomers). Tea polyphenols have an additional role to induce aroma and taste in beverages. Furthermore, tea polyphenols have multiple applications in food industry and biomedical applications. This chapter will summarise the origin of tea leaves and its beneficial account on antioxidant, food industry (meat products, plant products and fish products) and therapeutic applications against many diseases such as lowering of blood pressure, diabetes, Parkinson’s disease and anticancer properties. Mainly tea polyphenols have potential to inhibit the cancer proliferation of skin, prostate, lung and breast cancer