Green and Black Tea Phenolics: Bioavailability, Transformation by Colonic Microbiota, and Modulation of Colonic Microbiota

Zhibin Liu, Marieke Elisabeth Bruins, Li Ni*, Jean Paul Vincken

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

45 Citations (Scopus)

Abstract

Monomeric green tea catechin (GTC) and oligomeric, oxidized black tea phenolic (BTP) have shown promising health benefits, although GTC has been more extensively studied than BTP. We review the current knowledge on bioavailability, colonic transformation, and gut microbiota modulatory effects of GTC and BTP. As a result of their similar poor bioavailability in the small intestine and potentially similar metabolites upon colonic fermentation, it seems as if GTC and BTP have similar health effects, although it cannot be excluded that they have different gut microbiota modulatory effects and that BTP gives a poorer yield of bioactive phenolic metabolites upon colonic fermentation than GTC.

Original languageEnglish
Pages (from-to)8469-8477
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number32
DOIs
Publication statusPublished - 15 Aug 2018

Keywords

  • bioavailability
  • black tea phenolics
  • green tea catechins
  • gut microbiota
  • health benefits
  • microbial metabolism

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