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Food Science and Human Wellness 2022, 11(5): 1143-1155 https://doi.org/10.1016/j.fshw.2022.04.008
Review Article | Open Access | Issue | Published: 02 June 2022

A comprehensive review on the effects of green tea and its components on the immune function

Show Author's Information Jiachen Suna( ),  Shengjie Dongb,c,  Jianying Lia,  Hui Zhaoa
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300133, China
School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
Faculty of Education and Sports, Guangdong Baiyun University, Guangzhou 510450, China

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

Keywords:
Green tea, Active components, Innate immune system, Adaptive immune system, Intestinal immune system
Cite this article:
Sun J, Dong S, Li J, et al. A comprehensive review on the effects of green tea and its components on the immune function. Food Science and Human Wellness, 2022, 11(5): 1143-1155. https://doi.org/10.1016/j.fshw.2022.04.008
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Abstract Full text About this article

Green tea and its bioactive components possess many health-promoting and disease-preventing benefits, especially anti-inflammatory, antioxidant, anticancer, and metabolic modulation effects with multi-target modes of action. In contrast, the effects and mechanisms of tea and its components on the immune system are rarely reviewed. The study aimed to review the most potent compounds in tea that affect the immune systems and mechanisms associated with it. As a result of in vitro studies, animal models, and human trials, researchers have found that green tea extracts and compounds have the possibility of modulating the innate immune system, adaptive immune system, and intestinal immune system. In immune-related diseases, tea polyphenols are the most significant compounds that modify immune functions, though other compounds are being investigated and cannot be ruled out. The review provides a new perspective on how the immune-regulatory effects of tea and its components are exerted on immune systems, as well as how they affect the emergence and treatment of diseases.


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About this article

A comprehensive review on the effects of green tea and its components on the immune function

Show Author's information Jiachen Suna( ), Shengjie Dongb,c, Jianying Lia, Hui Zhaoa
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300133, China
School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
Faculty of Education and Sports, Guangdong Baiyun University, Guangzhou 510450, China

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

Abstract

Green tea and its bioactive components possess many health-promoting and disease-preventing benefits, especially anti-inflammatory, antioxidant, anticancer, and metabolic modulation effects with multi-target modes of action. In contrast, the effects and mechanisms of tea and its components on the immune system are rarely reviewed. The study aimed to review the most potent compounds in tea that affect the immune systems and mechanisms associated with it. As a result of in vitro studies, animal models, and human trials, researchers have found that green tea extracts and compounds have the possibility of modulating the innate immune system, adaptive immune system, and intestinal immune system. In immune-related diseases, tea polyphenols are the most significant compounds that modify immune functions, though other compounds are being investigated and cannot be ruled out. The review provides a new perspective on how the immune-regulatory effects of tea and its components are exerted on immune systems, as well as how they affect the emergence and treatment of diseases.

Keywords: Green tea, Active components, Innate immune system, Adaptive immune system, Intestinal immune system

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Publication history

Received: 26 June 2021
Revised: 07 September 2021
Accepted: 10 December 2021
Published: 02 June 2022
Issue date: September 2022

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© 2022 Beijing Academy of Food Sciences.

Acknowledgements

This study was supported by College Student Innovation and Entrepreneurship Training (202110069122), Tianjin Key R & D Plan-Key Projects Supported by Science and Technology (19YFZCSN00010), and Tianjin Agricultural Science and Technology Achievements Transformation and Promotion Project (202101120).

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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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