Chemistry and Health Effect of Tea Polyphenol (-)-Epigallocatechin 3-O-(3-O-Methyl)gallate

被引：42
作者：
Zhang, Man [1 ]
Zhang, Xin [2 ]
Ho, Chi-Tang [1 ]
Huang, Qingrong [1 ]
机构：
[1] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA
[2] Ningbo Univ, Dept Food Sci & Engn, Ningbo 315211, Zhejiang, Peoples R China
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2019年 / 67卷 / 19期
基金：
中国国家自然科学基金;
关键词：
tea; EGCG3 '' Me; occurrence and synthesis; bioavailability; health benefits; BENIFUUKI GREEN TEA; O-METHYLATED CATECHIN; OOLONG TEA; INTESTINAL MICROBIOTA; CAMELLIA-SINENSIS; DOUBLE-BLIND; IN-VITRO; EGCG; EGCG3''ME; GALLATE;
D O I：
10.1021/acs.jafc.8b04837
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Catechins are major polyphenols in tea and have been related to the health promotion of tea. Recently, a unique O-methylated catechin, (-)-epigallocatechin 3-O-(3-O-methyl)gallate (EGCG3 '' Me) has been identified in limited green and oolong tea. EGCG3 '' Me-enriched tea has shown distinct physiological functions in animal models and humans compared to common tea, including antiallergy, antiobesity, the prevention of cardiovascular disease risks, etc. This perspective aims to present current knowledge of EGCG3 '' Me, including its natural occurrence, chemical synthesis, chemical structure, and bioavailability, as well as the molecular mechanisms underlying its biological activities.
引用
收藏
页码：5374 / 5378
页数：5
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