Journal of Natural Remedies

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Catechins and Theaflavins: An Overview on Therapeutic Application


Affiliations
1 Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat, India
2 Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Petlad, Anand, Gujarat - 388421, India
 

Flavonoids are a sort of natural substance which are basically plant secondary metabolites having a polyphenolic structure present in a wide range of food products. Flavonoids have become a vital constituent in nutraceutical, pharmacological, therapeutic, and cosmetic fields. This is owing to their capability to regulate essential cellular enzyme activity along with anti-cancer, anti-oxidative, anti-mutagenic, and anti-inflammatory effects. Through the revelation of a minimal cardiovascular death rate and the deterrence of CHD, research on flavonoids has gotten a boost. The functional mechanisms of flavonoids are still not completely known. Molecular docking and bioinformatics information are also been used to forecast potential flavonoid functions. Flavonoids are divided into several categories. Catechins and Theaflavins (TF’s) are two types of flavonoids that have been discussed in this review. ROS scavenging property of tea catechins and polyphenols have been demonstrated in vitro, and they may also serve as indirect antioxidants via their influence on transcription features and enzyme actions. There are a number of antioxidant polyphenols called collectively as “theaflavins” that are produced during the enzymatic oxidation (sometimes referred to mistakenly as “fermentation”) of black tea leaves by flavan-3-ol condensation Theaflavin-3-gallate, theaflavin-3’-gallate, and theaflavin-3-3’-digallate are the major theaflavins.


Keywords

Catechins, Flavonoids, Plants, Secondary Metabolites, Theaflavins.
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  • Catechins and Theaflavins: An Overview on Therapeutic Application

Abstract Views: 160  |  PDF Views: 89

Authors

Ashim Kumar Sen
Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat, India
Dhanya B. Sen
Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat, India
Aarti S. Zanwar
Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat, India
Ramachandran Balaraman
Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat, India
Umang Shah
Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Petlad, Anand, Gujarat - 388421, India
Rajesh A. Maheshwari
Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat, India

Abstract


Flavonoids are a sort of natural substance which are basically plant secondary metabolites having a polyphenolic structure present in a wide range of food products. Flavonoids have become a vital constituent in nutraceutical, pharmacological, therapeutic, and cosmetic fields. This is owing to their capability to regulate essential cellular enzyme activity along with anti-cancer, anti-oxidative, anti-mutagenic, and anti-inflammatory effects. Through the revelation of a minimal cardiovascular death rate and the deterrence of CHD, research on flavonoids has gotten a boost. The functional mechanisms of flavonoids are still not completely known. Molecular docking and bioinformatics information are also been used to forecast potential flavonoid functions. Flavonoids are divided into several categories. Catechins and Theaflavins (TF’s) are two types of flavonoids that have been discussed in this review. ROS scavenging property of tea catechins and polyphenols have been demonstrated in vitro, and they may also serve as indirect antioxidants via their influence on transcription features and enzyme actions. There are a number of antioxidant polyphenols called collectively as “theaflavins” that are produced during the enzymatic oxidation (sometimes referred to mistakenly as “fermentation”) of black tea leaves by flavan-3-ol condensation Theaflavin-3-gallate, theaflavin-3’-gallate, and theaflavin-3-3’-digallate are the major theaflavins.


Keywords


Catechins, Flavonoids, Plants, Secondary Metabolites, Theaflavins.

References





DOI: https://doi.org/10.18311/jnr%2F2022%2F30181