A review of latest research findings on the health promotion properties of tea

被引：390

作者：

Dufresne, CJ ^{[1
]}

Farnworth, ER ^{[1
]}

机构：

[1] Agr & Agri Food Canada, Ctr Food Res & Dev, St Hyacinthe, PQ J2S 8E3, Canada

来源：

JOURNAL OF NUTRITIONAL BIOCHEMISTRY | 2001年 / 12卷 / 07期

关键词：

tea; review; anti-oxidant; cancer; cardiovascular; health;

D O I：

10.1016/S0955-2863(01)00155-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Important progress has been made in the past five years concerning the effects of green and black tea on health. Experimentation with new accurate took provide useful information about the metabolism of tea components in the body, their mode of action as antioxidants at the cellular level and their protective role in the development of cancer, cardiovascular disease and other pathologies. The use of tea components as nutraceuticals and functional foods are also discussed. (C) 2001 Elsevier Science Inc. All rights reserved.

引用

页码：404 / 421

页数：18

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