alexa Nutraceutical Properties of the Green Tea Polyphenols
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Nutraceutical Properties of the Green Tea Polyphenols

Mudasir Ahmad1, Waqas N Baba1, Umar Shah1, Asir Gani2, Adil Gani1* and Masoodi FA1

1Department of Food Science and Technology, University of Kashmir, Srinagar, India

2Sant longowal Institute of Engineering and Technology, Punjab, India

*Corresponding Author:
Adil Gani
Department of Food Science and Technology
University of Kashmir, Srinagar, India
Tel: +91-8803023830

Received date: July 21, 2014; Accepted date: October 28, 2014; Published date: November 06, 2014

Citation: Ahmad M, Baba WN, Shah U, Gani A, Gani A , et al. (2014) Nutraceutical Properties of the Green Tea Polyphenols. J Food Process Technol 5:390. doi:10.4172/2157-7110.1000390

Copyright: © 2014 Ahmad M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Green tea is manufactured from the leaves of the plant Camellia sinensis and has been regarded to possess anti-cancer, anti-obesity, anti-atherosclerotic, antidiabetic and antimicrobial effects. The main bioactive components present in green tea are polysaccharides, flavonoids, vitamins B, catechin compounds, fluoride and etc. Among them catechin compounds have been proven to have a variety of physiological functions. Due to the popularity of the health benefits of tea catechins, new products have been developed with tea as an active ingredient such as ready-to-drink (RTD) tea beverages, confections, ice creams, cereal bars and pet foods. This review summarizes several lines of evidence to indicate the health-promoting properties of green tea and their potential to be used in development of foods with added nutraceutical value.


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