Introduction
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.
Synonyms
Common name: Tea
Scientific name: Camellia sinensis
Other names: Green tea, Black tea, Oolong tea
Biological Source
Leaves of Camellia sinensis.
Family
Theaceae.
Composition
Catechins: Epicatechin (EC), Epigallocatechin (EGC), Epicatechin gallate (ECG), Epigallocatechin gallate (EGCG).
Flavonols: Kaempferol, Quercetin, Myricetin.
Black Tea Components: Theaflavins, thearubigins (formed during fermentation).
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.
Commercial Applications
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.