The chemistry and biotransformation of tea constituents

被引：394

作者：

Sang, Shengmin ^{[1
]}

Lambert, Joshua D. ^{[2
]}

Ho, Chi-Tang ^{[3
]}

Yang, Chung S. ^{[4
]}

机构：

[1] N Carolina Agr & Tech State Univ, Ctr Excellence Postharvest Technol, Kannapolis, NC 28081 USA

[2] Penn State Univ, Dept Food Sci, University Pk, PA 16802 USA

[3] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA

[4] Rutgers State Univ, Dept Chem Biol, Piscataway, NJ 08854 USA

来源：

PHARMACOLOGICAL RESEARCH | 2011年 / 64卷 / 02期

关键词：

Tea; Chemistry; Stability; Biotransformation; PERFORMANCE LIQUID-CHROMATOGRAPHY; HUMAN-LIVER-MICROSOMES; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; EPIGALLOCATECHIN GALLATE EGCG; CATECHOL-O-METHYLTRANSFERASE; TANDEM MASS-SPECTROMETRY; DIODE-ARRAY DETECTION; GREEN TEA; BLACK TEA; POLYPHENOL (-)-EPIGALLOCATECHIN-3-GALLATE;

D O I：

10.1016/j.phrs.2011.02.007

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

Tea (Camellia sinensis, Theaceae) is one of the most widely consumed beverages in the world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the manufacture and chemical composition. There are numerous studies in humans, animal models, and cell lines to suggest potential health benefits from the consumption of tea, including prevention of cancer and heart diseases. Many of the health benefits have been attributed to the polyphenolic constituents in tea. Catechins and their dimers (theaflavins) and polymers (thearubigins) have been identified as the major components in tea. Methylation, glucuronidation, sulfation, and ring-fission metabolism represent the major metabolic pathways for tea catechins. The present review summarizes the data concerning the chemistry and biotransformation of tea constituents. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：87 / 99

页数：13

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