Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review

被引：146
作者：
Dai, Wenzhong [1 ,2 ]
Ruan, Chengcheng [1 ,2 ]
Zhang, Yumeng [1 ,2 ]
Wang, Jiejie [1 ,2 ]
Han, Jing [1 ,2 ]
Shao, Zihan [1 ,2 ]
Sun, Yue [1 ,2 ]
Liang, Jin [1 ,2 ]
机构：
[1] Anhui Agr Univ, Minist Educ, State Key Lab Tea Plant Biol & Utilizat Int Joint, Hefei, Peoples R China
[2] Anhui Agr Univ, Coll Tea Food Sci & Technol, Anhui Engn Lab Agroprod Proc, Hefei, Peoples R China
来源：
JOURNAL OF FUNCTIONAL FOODS | 2020年 / 65卷
基金：
中国国家自然科学基金;
关键词：
EGCG; Oral administration; Structural modification; Nano-delivery; Bioavailability; CATECHOL-O-METHYLTRANSFERASE; GREEN TEA CATECHINS; IN-VITRO DIGESTION; (-)-EPIGALLOCATECHIN GALLATE; EPIGALLOCATECHIN GALLATE; CHITOSAN NANOPARTICLES; ANTIOXIDANT ACTIVITY; METABOLIC-FATE; POLYPHENOLS; STABILITY;
D O I：
10.1016/j.jff.2019.103732
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
EGCG is an important bioactive component of green tea, which has the biological functions of antioxidant and antitumor. However, the stability of EGCG is poor, the absorption rate is low, and the bioavailability needs to be improved. In this study, the factors influencing the bioavailability of oral EGCG and the commonly used methods to improve its bioavailability were reviewed. The results showed that oral EGCG was not stable in intestinal and blood environment, most of EGCG was not absorbed, and its bioavailability was reduced. However, the bioavailability of oral EGCG could be significantly improved by modifying the structure of EGCG or the protection and delivery through nano-materials. It provided a reference for further research and development of tea polyphenol-related products.
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页数：9
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