JTSR_2024v14n2

Journal of Tea Science Research, 2024, Vol.14, No.2, 102-111 http://hortherbpublisher.com/index.php/jtsr 111 Rudrapal M., Khairnar S., Khan J., Dukhyil A., Ansari M., Alomary M., Alshabrmi F., Palai S., Deb P., and Devi R., 2022a, Dietary polyphenols and their role in oxidative stress-induced human diseases: insights into protective effects, antioxidant potentials and mechanism(s) of action, Frontiers in Pharmacology, 13: 806470. https://doi.org/10.3389/fphar.2022.806470 Rudrapal M., Maji S., Prajapati S., Kesharwani P., Deb P., Khan J., Ismail R., Kankate R., Sahoo R., Khairnar S., and Bendale A., 2022b, Protective effects of diets rich in polyphenols in cigarette smoke (CS)-induced oxidative damages and associated health implications, Antioxidants, 11(7): 1217. https://doi.org/10.3390/antiox11071217 Shah D., Gandhi M., Kumar A., Cruz-Martins N., Sharma R., and Nair S., 2023, Current insights into epigenetics, noncoding RNA interactome and clinical pharmacokinetics of dietary polyphenols in cancer chemoprevention, Critical Reviews in Food Science and Nutrition, 63(12): 1755-1791. https://doi.org/10.1080/10408398.2021.1968786 Truong V.L., and Jeong W.S., 2021, Cellular defensive mechanisms of tea polyphenols: structure-activity relationship, International Journal of Molecular Sciences, 22(17): 9109. https://doi.org/10.3390/ijms22179109 Tung W., Rizzo B., Dabbagh Y., Saraswat S., Romanczyk M., Codorniu-Hernández E., Rebollido-Rios R., Needs P., Kroon P., Rakotomanomana N., Dangles O., Weikel K., and Vinson J., 2020, Polyphenols bind to low density lipoprotein at biologically relevant concentrations that are protective for heart disease, Archives of Biochemistry and Biophysics, 694: 108589. https://doi.org/10.1016/j.abb.2020.108589 Wang R., Yang Z., Zhang J., Mu J., Zhou X., and Zhao X., 2019, Liver injury induced by carbon tetrachloride in mice is prevented by the antioxidant capacity of Anji white tea polyphenols, Antioxidants, 8(3): 64. https://doi.org/10.3390/antiox8030064 Wang X., Liu Y., Wu Z., Zhang P., and Zhang X., 2022, Tea polyphenols: a natural antioxidant regulates gut flora to protect the intestinal mucosa and prevent chronic diseases, Antioxidants, 11(2): 253. https://doi.org/10.3390/antiox11020253 Xing L., Zhang H., Qi R., Tsao R., and Mine Y., 2019, Recent advances in the understanding of the health benefits and molecular mechanisms associated with green tea polyphenols, Journal of Agricultural and Food Chemistry, 67(4): 1029-1043. https://doi.org/10.1021/acs.jafc.8b06146 Xu R., Zhu M., Cao J., and Guo M., 2022, Tea polyphenols protect the mammary gland of dairy cows by enhancing antioxidant capacity and regulating the TGF-β1/p38/JNK pathway, Metabolites, 12(11): 1009. https://doi.org/10.3390/metabo12111009 Yahfoufi N., Alsadi N., Jambi M., and Matar C., 2018, The immunomodulatory and anti-inflammatory role of polyphenols, Nutrients, 10(11): 1618. https://doi.org/10.3390/nu10111618 Yan Z., Zhong Y., Duan Y., Chen Q., and Li F., 2020, Antioxidant mechanism of tea polyphenols and its impact on health benefits, Animal Nutrition, 6(2): 115-123. https://doi.org/10.1016/j.aninu.2020.01.001 Zhang C., Suen C.L.C., Yang C., and Quek S.Y., 2018, Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade, Food Chemistry, 244: 109-119. https://doi.org/10.1016/j.foodchem.2017.09.126 Zhang L., Gui S., Wang J., Chen Q., Zeng J., Liu A., Chen Z., and Lu X., 2020, Oral administration of green tea polyphenols (TP) improves ileal injury and intestinal flora disorder in mice with Salmonella typhimurium infection via resisting inflammation, enhancing antioxidant action and preserving tight junction, Journal of Functional Foods, 64: 103654. https://doi.org/10.1016/j.jff.2019.103654 Zhao C., Tang G., Cao S., Xu X., Gan R., Liu Q., Mao Q., Shang A., and Li H., 2019, Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas, Antioxidants, 8(7): 215. https://doi.org/10.3390/antiox8070215 Zhou D.D., Luo M., Shang A., Mao Q.Q., Li B.Y., Gan R.Y., and Li H.B., 2021, Antioxidant food components for the prevention and treatment of cardiovascular diseases: effects, mechanisms, and clinical studies, Oxidative Medicine and Cellular Longevity, 2021(1): 6627355. https://doi.org/10.1155/2021/6627355 Disclaimer/Publisher’s Note The statements, opinions, and data contained in all publications are solely those of the individual authors and contributors and do not represent the views of the publishing house and/or its editors. The publisher and/or its editors disclaim all responsibility for any harm or damage to persons or property that may result from the application of ideas, methods, instructions, or products discussed in the content. Publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

RkJQdWJsaXNoZXIy MjQ4ODYzNA==