Tea (Flavonoids)

Introduction to tea (Flavonoids):

  • Tea, derived from Camellia sinensis, is rich in flavonoids (catechins, flavonols) and widely consumed for its health benefits, including antioxidant, cardioprotective, and neuroprotective properties.
  • Popular types: Green tea, black tea, oolong tea.

Tea (Flavonoids)

Synonyms of Tea (Flavonoids):

  • Common name: Tea
  • Scientific name: Camellia sinensis
  • Other names: Green tea, Black tea, Oolong tea
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Biological Source:

  • Leaves of Camellia sinensis.

Family:

Composition:

  • Catechins: Epicatechin (EC), Epigallocatechin (EGC), Epicatechin gallate (ECG), Epigallocatechin gallate (EGCG).
  • Flavonols: Kaempferol, Quercetin, Myricetin.
  • Black Tea Components: Theaflavins, thearubigins (formed during fermentation).
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Chemistry:

  • Class: Flavonoids (polyphenolic compounds).
  • Structure:
    • Catechins: Flavan-3-ols with hydroxyl groups aiding antioxidant activity.
    • Theaflavins: Dimeric flavonoids from catechin oxidation.
  • Solubility: Catechins are water-soluble.

Therapeutic Uses:

  • Antioxidant: Neutralizes free radicals, combats oxidative stress.
  • Cardioprotective: Lowers cholesterol, reduces blood pressure, and enhances vascular health.
  • Neuroprotective: EGCG protects against neurodegenerative diseases like Alzheimer’s.
  • Anticancer: Catechins suppress cancer cell growth and induce apoptosis.
  • Weight loss: Stimulates metabolism and fat oxidation.
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Commercial Applications of Tea (Flavonoids):

  • Health beverages: Green tea and black tea.
  • Supplements: EGCG capsules, green tea extracts for weight loss and antioxidants.
  • Skincare: Green tea extracts in cosmetics for anti-aging and UV protection

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