Chemistry and health beneficial effects of oolong tea and theasinensins

Monthana Weerawatanakorn, Wei-Lun Hung, Min-Hsiung Pan, Shiming Li, Daxiang Li, Xiaochun Wan, Chi-Tang Ho

Research output: Contribution to journalArticle

Abstract

Among six major types of tea (white, green, oolong, yellow, black, and dark teas) from Camellia sinensis, oolong tea, a semi-fermented tea, with its own unique aroma and taste, has become a popular consumption as indicated by the increasing production. Representing the characteristic flavonoids of oolong tea, theasinensins are dimeric flavan-3-ols. Many recent studies have indicated that oolong tea and theasinensins possess several health benefit properties. We consider it significant and necessary to have a comprehensive review in the recent advances of oolong tea. Therefore, the aim of the present review is to provide a new perspective on oolong tea and its characteristic phytochemicals, theasinensins associated with health benefits, molecular action pathway, and chemical mechanism of theasinensin formation from scientific evidences available on the literature. Furthermore, the chemical characterization of the oxidation products and the model oxidation system to the chemical changes of theasinensins are also discussed.
Original languageEnglish
Pages (from-to)133-146
Number of pages14
JournalFood Science and Human Wellness
Volume4
Issue number4
DOIs
Publication statusPublished - 2015
Externally publishedYes

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Tea
Health
Insurance Benefits
Camellia sinensis
Pharmacologic Actions
Phytochemicals
Flavonoids

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Chemistry and health beneficial effects of oolong tea and theasinensins. / Weerawatanakorn, Monthana; Hung, Wei-Lun; Pan, Min-Hsiung; Li, Shiming; Li, Daxiang; Wan, Xiaochun; Ho, Chi-Tang.

In: Food Science and Human Wellness, Vol. 4, No. 4, 2015, p. 133-146.

Research output: Contribution to journalArticle

Weerawatanakorn, Monthana ; Hung, Wei-Lun ; Pan, Min-Hsiung ; Li, Shiming ; Li, Daxiang ; Wan, Xiaochun ; Ho, Chi-Tang. / Chemistry and health beneficial effects of oolong tea and theasinensins. In: Food Science and Human Wellness. 2015 ; Vol. 4, No. 4. pp. 133-146.
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AU - Weerawatanakorn, Monthana

AU - Hung, Wei-Lun

AU - Pan, Min-Hsiung

AU - Li, Shiming

AU - Li, Daxiang

AU - Wan, Xiaochun

AU - Ho, Chi-Tang

PY - 2015

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