Research on the Biological and Bioactive Functions of Tea Polyphenols

Tea polyphenols, as one of the most important bioactive components in tea, have received extensive attention and research in recent years. This article reviews the biological sources, chemical structures, and extraction methods of tea polyphenols, and focuses on their bioactive functions in antioxidant, anti - inflammatory, anti - tumor, blood glucose and lipid regulation, cardiovascular and cerebrovascular protection, and neuroprotection. Through in - vitro and in - vivo experimental data, the action mechanisms of tea polyphenols and their application prospects in the food and pharmaceutical fields are analyzed. The research shows that tea polyphenols have a wide range of biological activities and are expected to become research and development targets for new functional foods and drugs.