Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-02-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619306565 |
| _version_ | 1818723054743715840 |
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| author | Wenzhong Dai Chengcheng Ruan Yumeng Zhang Jiejie Wang Jing Han Zihan Shao Yue Sun Jin Liang |
| author_facet | Wenzhong Dai Chengcheng Ruan Yumeng Zhang Jiejie Wang Jing Han Zihan Shao Yue Sun Jin Liang |
| author_sort | Wenzhong Dai |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-17T21:04:25Z |
| format | Article |
| id | doaj.art-6c4560b1dffb41928b00a4718f096b5d |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T21:04:25Z |
| publishDate | 2020-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-6c4560b1dffb41928b00a4718f096b5d2022-12-21T21:32:38ZengElsevierJournal of Functional Foods1756-46462020-02-0165103732Bioavailability enhancement of EGCG by structural modification and nano-delivery: A reviewWenzhong Dai0Chengcheng Ruan1Yumeng Zhang2Jiejie Wang3Jing Han4Zihan Shao5Yue Sun6Jin Liang7State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, ChinaState Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, ChinaState Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, ChinaState Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, ChinaState Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, ChinaState Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, ChinaState Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, ChinaCorresponding author at: State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China.; State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, ChinaEGCG 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.http://www.sciencedirect.com/science/article/pii/S1756464619306565EGCGOral administrationStructural modificationNano-deliveryBioavailability |
| spellingShingle | Wenzhong Dai Chengcheng Ruan Yumeng Zhang Jiejie Wang Jing Han Zihan Shao Yue Sun Jin Liang Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review Journal of Functional Foods EGCG Oral administration Structural modification Nano-delivery Bioavailability |
| title | Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review |
| title_full | Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review |
| title_fullStr | Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review |
| title_full_unstemmed | Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review |
| title_short | Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review |
| title_sort | bioavailability enhancement of egcg by structural modification and nano delivery a review |
| topic | EGCG Oral administration Structural modification Nano-delivery Bioavailability |
| url | http://www.sciencedirect.com/science/article/pii/S1756464619306565 |
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