Abstract
Research on oxidative stress–related pathogenicities is gaining immense attention. Oxidative stress is induced by reactive species that are byproducts of biological metabolic reactions or arise due to environmental factors. Oxidative stress is crucial in cellular dysfunctions, wherein cellular components such as lipids, proteins, and nucleic acids are oxidized, thereby leading to several disorders including metabolic syndrome, cardiovascular disorders, neurodegenerative disorders, and cancer. Natural dietary antioxidants have been reported to reduce oxidative stress and to prevent associated diseases. Tea is considered as a predominant source of natural antioxidants. The major antioxidants present in tea include phenolic metabolites, although nonphenolic metabolites also possess prospective activity against oxidative stress. In this chapter, the role of oxidative stress–induced pathophysiology in several disorders is summarized, and the antioxidant potentialities of dietary antioxidants considering the phenolic and nonphenolic metabolites in tea have been described.
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