Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 65, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2019.103732
Keywords
EGCG; Oral administration; Structural modification; Nano-delivery; Bioavailability
Categories
Funding
- National Natural Science Foundation of China [31701600]
- Anhui Provincial Supporting Program for Excellent Young Talents in University [gxyqZD2018018]
- Anhui Province Natural Science Foundation [1708085MC86]
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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.
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