Major Antioxidant Compounds in Green Tea and Their Properties: Evidence in Human and Preclinical Phases, A Narrative Review

Roghayeh  Pourbagher; Ali  Nosrati Andevari

doi:10.18502/aptj.v5i4.21771

Roghayeh Pourbagher Cellular and Molecular Biology Research Center, Health Research Institute, Babol University of Medical Sciences, Babol, Iran.
Ali Nosrati Andevari Department of Clinical Biochemistry, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran.

DOI: https://doi.org/10.18502/aptj.v5i4.21771

Keywords: ROS, Antioxidant, Green tea, Catechin, Flavonoid, Vitamin C.

Abstract

An imbalance between reactive oxygen species (ROS) and antioxidants in the body is characterized as oxidative stress. These unstable molecules, known as ROS, can damage cellular components, including DNA, lipids, and proteins. Reactive species are neutralized by antioxidants, thereby safeguarding cells against oxidative damage. Oxidative stress occurs when ROS are produced in such quantities that the body is unable to remove or neutralize them. This condition can result in cell lesions and is implicated in various disorders, including aging, cancer, cardiovascular diseases, neurological disorders, and inflammatory conditions (1-3). Phytochemicals found in various natural compounds exhibit high therapeutic indices. One notable compound that contains antioxidants is green tea, which helps to debarment various diseases. Green tea comprises bioactive compounds with substantial antioxidant characteristics. These compounds assist in neutralizing hazardous free radicals, suppress lipid peroxidation, mitigate DNA damage induced by oxidative stress, modulate redox-sensitive transcription factors, and upregulate antioxidant enzymes (3-5).

Main Points: The compounds in green tea make it a beneficial beverage for preventing oxidative stress and inflammation, along with their associated complications such as aging, cancer, cardiovascular disease, neurological disorders, and inflammatory diseases.