Research Article

Bioactive Compounds and Antioxidant Properties of Tea: Status, Global Research and Potentialities  

Bhutia Pemba  H.1 , Sharangi Baran  A.B.1 , Lepcha  R.2 , Tamang  D.3
1. Department of Spices and Plantation Crops, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741252, Nadia, West Bengal, INDIA
2. Department of Soil and Water conversation, Faculty of Agrticulture, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741252, Nadia, West Bengal, INDIA
3. Department of Plant Physiology, Faculty of Agrticulture, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741252, Nadia, West Bengal, INDIA
Author    Correspondence author
Journal of Tea Science Research, 2015, Vol. 5, No. 11   doi: 10.5376/jtsr.2015.05.0011
Received: 27 Oct., 2015    Accepted: 08 Dec., 2015    Published: 22 Dec., 2015
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This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Bhutia Pemba H.,Sharangi A.B.,Lepcha R., and Tamang D., 2015, Bioactive compounds and antioxidant properties of Tea : Status, global research and potentialities, Journal of Tea Science Research, 5(11), 1-13 (doi: 10.5376/jtsr.2015.05.0011)

Abstract

Tea is being consumed by humans since time immemorial and now it is cultivated, drunk all over the world and subject of latest research contributing human health. The venture of this paper is to focus on the global research efforts regarding the bioactive compounds and antioxidant properties of tea and derive some future research directions towards its overwhelming potentialities. With a view of the above, a comprehensive information on the chemical constituents and activities of polyphenols in tea, processing and manufacturing of tea, status and potentialities of global research on tea antioxidant and bioactive compounds alongwith their protective role has been elaborated. The discovery of novel health effects of bioactive compounds will provide the scientific basis for future efforts to use biotechnology to modify/fortify foods and food components as a means to improve public health.

Keywords
Camellia sp; tea; Polyphenols; antioxidants, bioactive compounds
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