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Review Article | Open Access

Functional mechanism on stem cells by tea (Camellia sinensis) bioactive compounds

Yao Chenga,1, Jiachen Suna,1( ), Hui Zhaoa( ), Hongxing Guob, Jianying Lia
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
The Third Central Clinical College, Tianjin Medical University, Tianjin 300170, China

1 These authors contributed equally to this article.

Peer review under responsibility of KeAi Communications Co., Ltd.

Show Author Information

Abstract

Camellia sinensis (tea), one of the most popular commercial crops, is commonly applied in all parts of the world. The main active ingredients of tea include polyphenols, alkaloids, polysaccharides, amino acids, aroma and volatile constitutes, all of which are potentially responsible for the activities of tea. Stem cells (SCs) are the immature and undifferentiated cells by a varying capacity for proliferation, self-renewal and the capability to differentiate into one or more different derivatives with specialized function or maintain their stem cell phenotype. Herein, a thorough review is conducted of the functional mechanism on SCs by tea bioactive compounds.

Keywords

Functional mechanismStem cellCamellia sinensisBioactive compounds

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Food Science and Human Wellness
Volume 11 Issue 3,
May 2022
Pages 579-586
DOI: 10.1016/j.fshw.2021.12.014
Cite this article:
Cheng Y, Sun J, Zhao H, et al. Functional mechanism on stem cells by tea (Camellia sinensis) bioactive compounds. Food Science and Human Wellness, 2022, 11(3): 579-586. https://doi.org/10.1016/j.fshw.2021.12.014

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Received: 14 September 2020
Revised: 23 October 2020
Accepted: 25 October 2020
Published: 04 February 2022
© 2022 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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