Bioactive Components in Tea: a Scoping Review

Loo, Hui Yee (2021) Bioactive Components in Tea: a Scoping Review. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Introduction: The consumption of tea and tea products has long been practised by humans and many studies are conducted to investigate the relationship between green tea catechin and its benefits on human health. Polyphenols, a bioactive compound found in green tea are responsible for many health benefits presented by green tea consumption. Purpose: The purpose of this study was to conduct a scoping review to examine the effect of bioactive compounds in tea on human health. Methods: A literature search was performed using the keywords “tea”, “catechin” and “bioactivity” in the following databases: MEDLINE (PubMed), JSTOR, and Google Scholar. Studies with all methodological approaches in the past 5 years from 2015 to 2021 were included. The inclusion criteria are as follows: (1) articles published in the English language; (2) articles published in peer-reviewed journals; and (3) descriptive, experimental, or evaluation studies. Articles published other than the English language, published before 2015, review articles, and those not in peer-reviewed journals were excluded. Results: In the literature, the bioactive activities of green tea catechin are shown to process antioxidant, anticancer, anti-cardiovascular, antimicrobial, antihyperglycemic, and anti-obesity activities, with EGCG as the contributing factor. Discussion: The consumption of green tea offers promising implications for cancer prevention, weight management, anti-ageing, and general well-being. However, due to limited resources, the study on the specific effect of the green tea catechin on the human body is insufficient.