Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3722

Review

Research progress on the health function of tea oil

Li He*, Zhou Guo-ying, Zhang Huai-yun and Liu Jun-ang
Central South University of Forestry and Technology, Forestry biotechnology key laboratories,Biotechnology Core Facilities, College of Forestry, Changsha, Hunan, 410004, China.
Email: [email protected]

  •  Accepted: 07 December 2010
  •  Published: 18 February 2011

Abstract

Tea oil comes from unique woody oil trees in South China and is one of the four woody edible oils in the world. Tea oil is the edible oil obtained by squeezing mature seeds of oil tea. The unsaturated fatty acid content in tea oil can reach as much as 90%, which is the highest amount so far for unsaturated fatty acid in edible oil. The content of catechin in oil tea is about 80%, which have good whitening and anti-oxidation effects. Tea polyphenol is a natural antioxidant with significant antioxidation, which can eliminate free radicals, protect cell membrane structures, etc. Camellia saponin has many functions: Anti-permeability, anti-inflammatory, analgesic, anticancer, etc. Squalene is a kind of polyphenolic active composition with good oxygen-enriched capacity in oil tea. This paper summarizes the fatty acid composition and some functional components of tea oil, and its functions of anti-tumor, lipid-lowering, liver and heart protection, antisepsis and anti-inflammation, coronary heart disease prevention, delay of atherosclerosis, anti-oxidation, and regulation of the immune function. This paper aims to lay the foundation for further study and use of the medicine and health functions of tea oil.

 

Key words: Oil tea, tea oil, health function.