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Food Factors for Cancer Prevention pp 147–151Cite as

Prophylactic Functions of Antioxidant Tea Polyphenols

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Summary

In recent years, much research has been conducted on the physiological functions of tea polyphenols. One momentum behind this research was the successful separation of tea polyphenols into individual pure compounds. Pure tea cat-echins not only showed very potent antioxidative capability in edible oils but also showed good synergism with certain other organic compounds in the same system. Tea catechnins exhibited potent radical-scavenging action in model systems, this being one of their antioxidative mechanisms. This action is potentiated as pH becomes more alkaline. Various animal experiments revealed health-beneficial results in the catechin-fed group as compared with the normal or catechin-free diet groups. In this chapter, I discuss the separation and several physiological implications of tea catechins.

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References

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Authors and Affiliations

  1. Food Research Labs, Mitsui Norin Co., Ltd., 223-1 Miyabara, Fujieda, Shizuoka 426, Japan

    Yukihiko Hara

Authors
  1. Yukihiko Hara
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Editors and Affiliations

  1. Department of Food Science and Technology Faculty of Agriculture, Kyoto University, Oiwake-cho, Kitashirakawa, Kakyo-ku, Kyoto, 606-01, Japan

    Hajime Ohigashi Ph.D. (Professor) (Professor)

  2. Department of Applied Biological Sciences Faculty of Agriculture, Nagoya University, Furocho, Chikusa-ku, Nagoya, Aichi, 464-01, Japan

    Toshihiko Osawa Ph.D. (Professor) (Professor)

  3. Lipid Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, 2-1-2 Kannondai, Tsukuba, Ibaraki 305, Japan

    Junji Terao Ph.D. (Head) (Head)

  4. Nutrition and Epidemiology, Department of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156, Japan

    Shaw Watanabe M.D. (Professor) (Professor)

  5. First Department of Internal Medicine, Kyoto Prefectural University of Medicine, Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602, Japan

    Toshikazu Yoshikawa M.D. (Associate Professor) (Associate Professor)

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© 1997 Springer Japan

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Hara, Y. (1997). Prophylactic Functions of Antioxidant Tea Polyphenols. In: Ohigashi, H., Osawa, T., Terao, J., Watanabe, S., Yoshikawa, T. (eds) Food Factors for Cancer Prevention. Springer, Tokyo. https://doi.org/10.1007/978-4-431-67017-9_29

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  • DOI: https://doi.org/10.1007/978-4-431-67017-9_29

  • Publisher Name: Springer, Tokyo

  • Print ISBN: 978-4-431-67019-3

  • Online ISBN: 978-4-431-67017-9

  • eBook Packages: Springer Book Archive

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