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Curr Pharm Des. 2018;24(29):3410-3423. doi: 10.2174/1381612824666180810160321.

Improvement of Stability of Tea Polyphenols: A Review.

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Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China.
Center for Biocomposites and Biomaterials Processing, University of Toronto, 33 Willcocks St., Toronto, ON, Canada.
Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, Canada.
Key Laboratory of Pulp & Paper Science and Technology of Shandong Province, Ministry of Education, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China.


Tea polyphenols have received much attention from the pharmaceutical and food industries owing to their extraordinary antioxidant and antibacterial characteristics. However, tea polyphenols are very unstable in processing and storage, since they are sensitive to the environmental factors like temperature, light and pH. Therefore, the effective application of tea polyphenols requires a protective mechanism to maintain its activity. The utilization of compounded tea polyphenols, instead of raw materials, can potentially help to improve their stability. This review focuses on the summarization of the compounding technologies for tea polyphenols, including physical technologies, chemical-interfacial technologies and nano-scale compounding technologies. Of which, the emerging nano cellulose bio-carrier, as a promising technology, is particularly proposed.


Tea polyphenols; antioxidant; chemical-interfacial; nano-scale compounding; nanocellulose bio-carrier; stability.

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