O chá verde e suas propriedades: uma breve revisão bibliográfica abrangendo os anos 2000 a 2020

• Autor(a) principal: Urzedo, Nayane Duarte Ribeiro
• Data de Publicação: 2020
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/30879
• topic: Chá verde; Green tea; Catequina; Flavonoids; Epicatequina galato; Catechin; Epigalocatequina; Epicatechin gallate; Epigalocatequina-3-galato; Epigallocatechin; Antioxidantes; Epigallocatechin-3-gallate; Flavonoides; Antioxidants; CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA::QUIMICA ORGANICA::QUIMICA DOS PRODUTOS NATURAIS

By conducting the bibliographic study, reviewing the literature with references to articles and books, it can be understood that green tea in general is one of the richest sources of flavonoids. Teas from the Camellia sinensis plant are traditionally used medicinally for their oxidizing power from the bioproducts present in the plant. Among them are the phenolic compounds, where the most important present in tea are the flavonoids, which are classified as polyphenols, responsible for the benefits in human health. functional. In this work, a brief bibliographic review was carried out on the properties of green tea in some points. The expected objectives were to analyze the history, compositions, importance, properties and techniques used for the extraction of green tea components through data found in the literature. Through studies analyzed, it was understood that Camellia sinensis is a species of plant highly beneficial to health. Also, the green tea produced through it has benefits in several aspects, due to its antioxidant properties mainly coming from the phenolic compounds present in it. Finally, it was concluded that due to its benefits presented, the search and conduct of research related to this type of tea is valid.