Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems

Edible fats, oils and fat-containing products undergo oxidation, both during production and storage. This process in food causes a sequence of unfavorable changes. From a nutritional and technological point of view, it is desirable to control oxidation processes by addition of inhibitory substances. This review indicates the possible mechanism of antioxidant activity, antioxidant sections and potential antioxidant properties of tea polyphenols in different lipid systems and food products. Although research provides many promising examples, detailed studies are still needed to understand the benefits of tea polyphenols as food additives.