AUTHOR=Shaukat Horia , Ali Anwar , Zhang Yang , Ahmad Arslan , Riaz Sakhawat , Khan Ahmal , Mehany Taha , Qin Hong TITLE=Tea polyphenols: extraction techniques and its potency as a nutraceutical JOURNAL=Frontiers in Sustainable Food Systems VOLUME=7 YEAR=2023 URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2023.1175893 DOI=10.3389/fsufs.2023.1175893 ISSN=2571-581X ABSTRACT=

Usually, polyphenols help address numerous health issues caused by oxidative stress. Tea is a popular beverage (rich in polyphenols) with abundant health promoting and disease prevention with great health-promoting and disease-prevention attributes, originating from the delicate, dried leaves of the Camellia sinensis plant. Tea has been proven to have health-boosting impacts like anti-inflammatory, anti-cancerous, anti-diabetic, and aids in weight loss. Cognitive impairment, also known as cognitive decline caused by aging or other neurological disorders, has become an emerging health concern. Tea polyphenols, especially phenolic acids, havegained enormous attention due to their link to improved cognitive function by preventing cognitive decline. This review summarizes recent studies on the health benefits of polyphenols in tea. Additionally, effective traditional and modern techniques to extract polyphenols and their effects on various diseases have been described.