Abstract
BackgroundEpigallocatechin-3-gallate (EGCG) is the most abundant and pharmaceutically active polyphenol in green tea. It shows diverse health-promoting effects, but due to its low oral bioavailability, its use in functional food development has been impeded. Over the years, the health-promoting effects of EGCG have been extensively reviewed; however, discussions of the possible use of EGCG in food development have been scant, even though copious ready-to-drink green tea beverages and nutritional supplements are available in the market. Scope and approachThe hopes and hypes involved in the use of EGCG in functional food development will be explored based on recent studies. Implications for future efforts to manipulate the properties of EGCG for food applications will be presented. Key findings and conclusionsRecent advances in technologies for structural modification and therapeutics delivery may enhance the food applications of EGCG. Despite this, justifications on the use of EGCG in functional food development should be seriously evaluated until a consensus is reached in terms of the safety and efficiency.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
