The anti-allergic potential of tea: a review of its components, mechanisms and risks-Reference-Cited by-同舟云学术

The anti-allergic potential of tea: a review of its components, mechanisms and risks

Published:2021 Issue:1 Volume:12 Page:57-69
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Qing-Sheng¹²³⁴⁵^ORCID,Wang Ying-Qi¹²³,Liang Yue-Rong¹²³,Lu Jian-Liang¹²³^ORCID

Affiliation:

1. Tea Research Institute

2. Zhejiang University

3. China

4. Institute of Sericulture and Tea

5. Zhejiang Academy of Agricultural Sciences

Abstract

Tea, as a functional beverage, exerts its anti-allergic effects by reducing IgE and histamine levels, decreasing FcεRI expression, regulating the balance of Th1/Th2/Th17/Treg cells and inhibiting related transcription factors.

Funder

National Natural Science Foundation of China

Agriculture Research System of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02091E

Reference111 articles.

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