Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)

Critical Reviews in Food Science and Nutrition, Год журнала: 2021, Номер 63(20), С. 4757 - 4784

Опубликована: Дек. 13, 2021

Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, have long been the focus of research worldwide in food science. The aim this review paper is to summarize major progress tea flavonoid chemistry, their dynamics constituents concentrations during processing well storage, health functions studied between 2001 2021. Moreover, utilization human body has also discussed for a detailed understanding uptake, metabolism, interaction with gut microbiota. Many novel identified, including A- B-ring substituted flavan-3-ol derivatives, condensed oxidized glycosylated methylated flavonoids, found be closely associated characteristic color, flavor, benefits tea. Flavoalkaloids exist various teas, particularly 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols. behave significantly difference depending on cultivars, plantation conditions, multiple stresses, tea-specified manufacturing steps, even long-term storage period. exhibit effects, anti-inflammatory alleviating metabolic syndromes. Interaction microbiota plays vital roles function.

Язык: Английский

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The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea

Food Chemistry, Год журнала: 2021, Номер 358, С. 129848 - 129848

Опубликована: Апрель 20, 2021

Язык: Английский

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Evaluating taste-related attributes of black tea by micro-NIRS

Journal of Food Engineering, Год журнала: 2020, Номер 290, С. 110181 - 110181

Опубликована: Июнь 6, 2020

Язык: Английский

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Effect of baking on the flavor stability of green tea beverages

Food Chemistry, Год журнала: 2020, Номер 331, С. 127258 - 127258

Опубликована: Июнь 7, 2020

Язык: Английский

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Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea

Food Research International, Год журнала: 2021, Номер 147, С. 110472 - 110472

Опубликована: Май 31, 2021

Язык: Английский

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