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Functional Contribution of Polyphenols in Black Tea

机译：红茶中多酚的功能贡献

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摘要

Tea is one of the most popular beverages consumed worldwide. Freshly harvested tea leaves are converted into green, oolong and black teas during processing. More than 75% of the world tea products are black tea, and polyphenols in black tea contribute to the majority of its reported biofunctions. In this paper we review the chemistry properties of polyphenols and bio-function properties including taste, anti-inflammation and anti-cancer. In the course of studies on the oxidation mechanisms of tea polyphenols, a new type of a tea pigment, theadibenzotropolone A, together with theaflavin 3-gallate were formed in the reaction of (-)-epicatechin (EC) and (-)-epigallocatechin gallate (EGCG). Theaflavins and flavon-3-ol glycosides have been shown to give an astringent perception with low threshold. Theaflavins have also demonstrated strong capabilities of anti-inflammation and anti-cancer via the NF-AB and MAPKs pathways, respectively.
机译：茶是全世界消费最流行的饮料之一。新鲜采摘的茶叶在加工过程中被转换为绿茶，乌龙茶和红茶。世界上超过75％的茶产品是红茶，红茶中的多酚是其报告的大部分生物功能的组成部分。在本文中，我们综述了多酚的化学性质和生物功能性质，包括味道，抗炎性和抗癌性。在研究茶多酚的氧化机理的过程中，一种新型茶色素茶二苯并二酚A与茶黄素3-没食子酸酯在（-）-表儿茶素（EC）和（-）-表没食子儿茶素的反应中形成。没食子酸酯（EGCG）。茶黄素和黄酮-3-醇糖苷已被证明具有低阈值的涩味感。茶黄素还分别通过NF-AB和MAPKs途径表现出强大的抗炎和抗癌能力。

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  • 来源
    《Flavors in noncarbonated beverages》|2008年|p.45-59|共15页
  • 会议地点 Pennsylvania PA(US);Pennsylvania PA(US)
  • 作者

    Yu Wang; Chi-Tang Ho;

  • 作者单位

    Department of Food Science, Rutgers University, 65 Dudley Road New Brunswick, NJ 08901-8520, USA;

    Department of Food Science, Rutgers University, 65 Dudley Road New Brunswick, NJ 08901-8520, USA;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 饮料冷食制造工业;
  • 关键词

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