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

研究成果: 雜誌貢獻文章同行評審

33 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)133-146
頁數14
期刊Food Science and Human Wellness
4
發行號4
DOIs
出版狀態已發佈 - 十二月 2015
對外發佈Yes

ASJC Scopus subject areas

  • Food Science

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