Effects of anaerobic treatment on the non-volatile components and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea DOI Creative Commons

Gaozhong Yang,

Yin Zhu, Jiang Shi

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101649 - 101649

Published: July 18, 2024

This study investigated the effect of anaerobic treatment on non-volatile components and angiotensin-converting enzyme (ACE) inhibitory activity in purple-colored leaf tea. Results showed that after 8 h treatment, γ-aminobutyric acid (GABA) content significantly increased from 0.02 mg/g to 1.72 (

Language: Английский

Uncovering the effects and mechanisms of tea and its components on depression, anxiety, and sleep disorders: A comprehensive review DOI

Ziyi Han,

Leyu Wang,

Huanqing Zhu

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115191 - 115191

Published: Oct. 18, 2024

Language: Английский

Citations

3
Enzyme-Assisted Dynamic Extraction as a Promising Method to Produce High-Quality Fresh Tea Juice from Summer Tea Leaves DOI
Yuanchao Li, Yanqing Fu, Ying Gao

et al.

Published: Jan. 1, 2025

To improve the flavor of green tea juice processed from summer leaves, enzyme-assisted dynamic extraction method was applied and chemical components taste fresh prepared under different conditions were investigated. The results showed that enzyme treatment could significantly reduce bitterness astringency, enhance sweet aftertaste juice, which due to significant decrease in concentration ester catechins increase concentrations non-ester gallic acid after treatment. In addition, it also found extracted with had less sediment better stability. Therefore, combined for leaves effectively quality, rate promoting utilization abandon-plucked summer.

Language: Английский

Citations

0
A comprehensive review on the promising purple leaf tea DOI Open Access

Gaozhong Yang,

Jiang Shi, Liqiang Tan

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: March 1, 2025

Purple leaf tea products (PTPs) are processed from purple leaves (PTLs) and combine unique color, flavors, superior health benefits, holding promising market potential. However, PTLs contain chemical compositions, the lack of systematic generalization PTPs processing techniques has led to under-representation their qualities. Compared traditional green products, knowledge about is extremely limited lacks a framework linking composition, techniques, which largely exploitation PTPs. This review summarizes composition PTLs, highlights variations across effects on flavor qualities It also explores potential benefits examines challenges incorporating into food industry, offering insights applications. The characterized by its polyphenolic profile, rich in anthocyanins, catechins, O-methyl aroma components such as α/β-ionone linalool. requires suitable methods maximize health-promoting effects. offer notable including antioxidant, anti-inflammatory, anticancer, neuroprotective, anti-obesity effects, primarily due components. Additionally, show great natural colorants applications dietary supplements tea-flavored beverages. Based these overviews, key possible future research directions outlined, especially advancing production systematically evaluating expanding

Language: Английский

Citations

0
Not just flavor: Insights into the metabolism of tea plants DOI
Deyuan Jiang, Weiwei Wen

Current Opinion in Plant Biology, Journal Year: 2025, Volume and Issue: 85, P. 102716 - 102716

Published: April 7, 2025

Language: Английский

Citations

0
Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves DOI
Yuanchao Li, Yanqing Fu, Ying Gao

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 486, P. 144608 - 144608

Published: May 2, 2025

Language: Английский

Citations

0
Epigallocatechin gallate prevents and alleviates type 2 diabetes mellitus (T2DM) through gut microbiota and multi-organ interactions in Wistar healthy rats and GK T2DM rats DOI Creative Commons
Hongzhe Zeng, Changwei Liu,

Liwei Wan

et al.

Journal of Advanced Research, Journal Year: 2025, Volume and Issue: unknown

Published: May 1, 2025

Language: Английский

Citations

0
Insights into the Metabolite Profiles of Two Camellia (Theaceae) Species in Yunnan Province through Metabolomic and Transcriptomic Analysis DOI Open Access
Niu Miao,

Ranyang Li,

Xiongyu Li

et al.

Published: July 29, 2024

Tea (Camellia L.) falls into the family Theaceae, is a valuable commercial crop, and tea products made from its buds young leaves are favored by consumers all over world. The more common Thea plant Camellia sinensis (C. sinensis), but most important relative, taliensis taliensis), also utilized locals in area of cultivation to manufacture tea. In this investigation, C. (DL) (QJZ) were characterized terms their agronomic traits, physicochemical indices, metabolomics, transcriptomics. leaf DL larger than that QJZ; color DL’s yellowish-green, while QJZ’s green. densely velvety those QJZ. HPLC results indicated contents varied considerably between two samples, with having greater concentrations EGCG GABA QJZ, QJZ had remarkably higher C, CA, EGC DL. A total 2269 metabolites 362,190,414 genes positively identified, number DAMs DEGs being 1001 34,026, respectively. flavonoids, phenolic acids, alkaloid dramatically different group plants. Bioinformatics profiling revealed plants interacted each other involved metabolic pathways including “biosynthesis secondary metabolites”, amino acids”, cofactors”, “phenylpropanoid biosynthesis”, “flavonoid biosynthesis”. Overall, these provide statistical support for germplasm conservation production both sinensis.

Language: Английский

Citations

3
Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea DOI
Yunfei Hu, Jialin Wang,

Wenyuan Luo

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 196, P. 115112 - 115112

Published: Sept. 21, 2024

Language: Английский

Citations

3
Uptake and Transport of Selenium in a Soil–Tea Plant–Tea Infusion System: A Study of Typical Tea Plantations in a Selenium-Rich Area of China DOI Open Access
Haizhong Wu,

Dengxiao Zhang,

Xinmin Wu

et al.

Forests, Journal Year: 2024, Volume and Issue: 15(6), P. 914 - 914

Published: May 24, 2024

Selenium is an important indicator for the evaluation of tea quality. However, relationship between selenium uptake by plants (Camellia sinensis) and soil properties, as well transport distribution in a plantation soil–tea plant–tea infusion production system, remain unclear. In this study, 12 plantations situated typical selenium-rich area China were selected, characteristics crucial factors influencing analyzed using system. The total content ranged from 1.12 to 6.67 mg kg−1, with average 2.57 kg−1. available was 53.56 µg activation rate 2.27%. Soil-available significantly positively correlated selenium, potassium, organic matter contents, negatively pH. old leaves 0.29 2.73 which met standard tea, whereas only 33% young standard. enrichment factor highest fibrous root lowest leaves. roots main roots, stems, stems lateral leaves, 0.53, 0.92, 0.67, 0.97, 2.30, respectively. concentration 1.88 12.49 μg L−1, dissolution 22.62% after one brewing. This study identified critical that influence soil-selenium availability. plant organs indicated be strongly associated roots.

Language: Английский

Citations

2
Comprehensive analysis reveals the contribution of "rolling-anaerobic" processing to the improved aroma, taste and color of GABA black tea DOI Creative Commons
Dongzhu Huang, Hong Wang, Yuhan Wu

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 116966 - 116966

Published: Oct. 1, 2024

Language: Английский

Citations

2