Epigallocatechin-3-gallate in functional food development: From concept to reality

Wing Fu Lai, Mirza Muhammad Faran Ashraf Baig, Wing Tak Wong, Bao Ting Zhu

Research output: Journal article publicationComment/debate/erratum

2 Citations (Scopus)

Abstract

Background: Epigallocatechin-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 approach: The 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 conclusions: Recent 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.

Original languageEnglish
Pages (from-to)271-279
Number of pages9
JournalTrends in Food Science and Technology
Volume102
DOIs
Publication statusE-pub ahead of print - 18 Apr 2020

Keywords

  • Bioavailability
  • Catechin
  • Epigallocatechin-3-gallate
  • Functional food
  • Polyphenol

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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