Abstract：
Green tea has garnered widespread interest in the past decades due to its content of health-beneficial polyphenols and catechins, besides reportedly exhibiting activities for the prevention, and possibly treatment, of many modern-life-associated afflictions. Hence, the functional food potential of health-beneficial beverages such as green tea is widely and commercially promoted. Biotransformation of green tea extract using enzymes such as tannase ostensibly enhances its beneficial well-being properties and disease-preventing functionalities. The tannase-treated green tea catechins may exhibit enhanced, amongst others, antioxidant, anti-tumour, anti-wrinkle, anti-inflammatory, anti-obesity and anti-sarcopenia properties compared to native green tea extract. Nonetheless, the health benefits and therapeutic and toxicological effects associated with these compounds, before and after tannase treatment, present a scientific gap for detailed studies. Accordingly, the review surveys the literature from the late twentieth century until the year 2023 related to the aforementioned important aspects.
摘要：
在过去的几十年中，绿茶由于其对健康有益的多酚和儿茶素的含量而引起了广泛的兴趣，除了据报道展示预防活动之外，可能还有治疗,许多与现代生活相关的痛苦。因此，绿茶等对健康有益的饮料的功能性食品潜力得到了广泛的商业推广。使用酶如单宁酶的绿茶提取物的生物转化表面上增强了其有益的健康特性和疾病预防功能。单宁酶处理的绿茶儿茶素可能表现出增强的，在其他人中，抗氧化剂，抗肿瘤，抗皱,抗炎,与天然绿茶提取物相比，具有抗肥胖和抗肌肉减少症的特性。尽管如此，与这些化合物相关的健康益处以及治疗和毒理学作用，单宁酶治疗前后，为详细研究提出了一个科学差距。因此，这篇评论调查了从20世纪末到2023年与上述重要方面相关的文献。
