Carbonylated proteins are accessory substance of oxidative damage in the body, which mediate the occurrence and development of many diseases. Tea polyphenols as an excellent antioxidant can well inhibit the production of carbonylated proteins. In this paper, the cause of carbonylation protein formation and its correlation with disease occurrence, the antioxidant ability of tea polyphenols and its inhibition mechanism on protein carbonylation were reviewed, which provide reference for the prevention and treatment of protein carbonylati...
