| Autor: |
Wenzhong Dai, Chengcheng Ruan, Yumeng Zhang, Jiejie Wang, Jing Han, Zihan Shao, Yue Sun, Jin Liang |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Journal of Functional Foods, Vol 65, Iss , Pp 103732- (2020) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2019.103732 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect