Comparison of polyphenol and volatile compounds and in vitro antioxidant, anti-inflammatory, antidiabetic, anti-ageing, and anticancer activities of dry tea leaves

LWT, Год журнала: 2025, Номер unknown, С. 117632 - 117632

Опубликована: Март 1, 2025

Язык: Английский

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Structural insight into polyphenol oxidation during black tea fermentation

Food Chemistry X, Год журнала: 2023, Номер 17, С. 100615 - 100615

Опубликована: Фев. 26, 2023

Polyphenol oxidation during fermentation plays a critical role in the formation of flavor and function black tea. However, how specific structures tea polyphenols affect their kinetics is still unknown. Here, we found that oxidations polyphenols, including 7 catechins, 4 phenolic acids 11 flavonoid glycosides followed pseudo-first-order fermentation. Molecular structure oxygen concentration collaboratively regulated rate different polyphenols. Pyrogallol was more easily to be oxidized than catechol monophenol B-ring, gallic group C-ring could inhibit while sugar moiety differentiating. In addition, key factor limiting regular fermentation, constants were linearly positively correlated with concentration.

Язык: Английский

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Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review

Critical Reviews in Food Science and Nutrition, Год журнала: 2023, Номер 64(33), С. 12487 - 12499

Опубликована: Сен. 4, 2023

Tea polyphenols (TPs) are the most important active component of tea and have become a research focus among natural products, thanks to their antioxidant, lipid-lowering, liver-protecting, anti-tumor, other biological activities. Polyphenols can interact with food components, such as protein, polysaccharides, lipids, metal ions further improve texture, flavor, sensory quality food, widely used in fields, preservatives, antibacterial agents packaging. However, instability TPs under conditions light or heat low bioavailability gastrointestinal environment also hinder application food. In this review, we summarized health benefits TPs. order better use analyzed form mechanism interaction between main polysaccharides proteins. Moreover, reviewed into optimizing applications by bio-based delivery systems, liposomes, nanoemulsions, nanoparticles, so stability bioactivity application. As an effective ingredient, great potential be applied functional produce for human health.

Язык: Английский

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Tannin Extraction from Chestnut Wood Waste: From Lab Scale to Semi-Industrial Plant

Applied Sciences, Год журнала: 2023, Номер 13(4), С. 2494 - 2494

Опубликована: Фев. 15, 2023

The chestnut tree (Castanea sativa, Mill.) is a widespread plant in Europe whose fruits and wood has relevant economic impact. Chestnut (CW) rich high-value compounds that exhibit various biological activities, such as antioxidant well anticarcinogenic antimicrobial properties. These metabolites can be mainly divided into monomeric polyphenols tannins. In this piece of work, we investigated sustainable protocol to isolate enriched fractions the above-mentioned from CW residues. Specifically, sequential extraction protocol, using subcritical water, was used pre-fractionation step, recovering approximately 88% tannins 40% first second steps, respectively. optimized also tested at pre-industrial levels, treating up 13.5 kg 160 L solution with encouraging results. Ultra- nanofiltrations were further enrich recovered fractions, achieving more than 98% tannin content heavy fraction, whilst removed permeate achieved 752.71 mg GAE/gext after concentration (75.3%). Samples characterized by means total phenolic (TPC), activity (DPPH· ABTS·), composition (hydrolysable condensed). addition, LC-MS-DAD for semiqualitative purposes detect vescalagin/castalagin vescalin/castalin, gallic acid ellagic acid. developed valorization allows efficient fractionation recovery major polyphenolic components approach evaluates scaling-up.

Язык: Английский

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Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols

Trends in Food Science & Technology, Год журнала: 2024, Номер 146, С. 104418 - 104418

Опубликована: Март 5, 2024

Язык: Английский

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Effect of tea polyphenols on intestinal barrier and immune function in weaned lambs

Frontiers in Veterinary Science, Год журнала: 2024, Номер 11

Опубликована: Фев. 16, 2024

Introduction The purpose of this study was to explore the effects tea polyphenols on growth performance, cytokine content, intestinal antioxidant status and barrier function lambs, in order provide reference for health ruminants. Methods Thirty weaned lambs (average initial weight 9.32 ± 1.72 kg) were randomly divided into five groups with six each group. control group did not add anything but basic diet mainly composed Pennisetum Corn, other four added 2, 4, 6 g/kg 50 mg/kg chlortetracycline diet, respectively. experiment lasted 42 days. Results Dietary improved stress response reduced permeability ( p > 0.05), while CTC affect final lamb 0.05). Both phenols significantly inflammatory factors enhanced immune system increased villus height, height/crypt depth, secretory immunoglobulin A enzymes, decreasing MDA apoptosis intestine However, compared groups, content T-AOC jejunum change Tea also claudin-1 levels duodenum, jejunum, ileum more than had a limited effect mRNA expression Occludin ZO-1 , these both duodenum Conclusion This demonstrated that can effectively improve they have anti-inflammatory similar those antibiotics. Thus, could be used replace antibiotics ensuring safety livestock products achieving sustainable development modern animal husbandry.

Язык: Английский

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Advancing tea detection with artificial intelligence: strategies, progress, and future prospects

Trends in Food Science & Technology, Год журнала: 2024, Номер unknown, С. 104731 - 104731

Опубликована: Сен. 1, 2024

Язык: Английский

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Caenorhabditis elegans in the biological activity research of tea: From “little transparent” to “big star”

Journal of Functional Foods, Год журнала: 2025, Номер 125, С. 106673 - 106673

Опубликована: Янв. 18, 2025

Язык: Английский

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New advances in biological preservation technology for aquatic products

npj Science of Food, Год журнала: 2025, Номер 9(1)

Опубликована: Фев. 3, 2025

Aquatic products, characterized by their high moisture content, abundant nutrients, and neutral pH, create an optimal environment for the rapid proliferation of spoilage organisms, lipid oxidation, autolytic degradation. These factors collectively expedite deterioration aquatic products during storage transportation within supply chain. To maintain quality extend shelf-life appropriate preservation methods must be implemented. The growing consumer preference bio-preservatives, is primarily driven demands naturalness concerns about environmental sustainability. present review discusses commonly employed bio-preservatives derived from plants, animals, microorganisms utilization in products. Moreover, mechanisms including antioxidant activity, inhibition bacteria enzyme formation protective films are reviewed. Integration bio-preservation techniques with other methods, such as nanotechnology, ozone technology, coating technology that enhance fresh-keeping effect discussed. Importantly, principal issues application countermeasures presented. Further studies identification new preserve safety should continue.

Язык: Английский

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Transparent cellulose-based bio-hybrid films with enhanced anti-ultraviolet, antioxidant and antibacterial performance

Carbohydrate Polymers, Год журнала: 2022, Номер 298, С. 120118 - 120118

Опубликована: Сен. 16, 2022

Язык: Английский

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