Biotransformation of tea polyphenols by gut microbiota

被引：98
作者：
Chen, Huadong [1 ]
Sang, Shengmin [1 ]
机构：
[1] North Carolina Agr & Tech State Univ, Ctr Excellence Postharvest Technol, Kannapolis, NC 28081 USA
来源：
JOURNAL OF FUNCTIONAL FOODS | 2014年 / 7卷
关键词：
Tea; Catechins; Theaflavins; Microbiota; Biotransformation; Bioactivity; HUMAN INTESTINAL MICROBIOTA; CANCER CALU-6 CELLS; GREEN TEA; FLAVONOID METABOLISM; GALLIC ACID; BLACK TEA; BIOLOGICAL-ACTIVITIES; CATECHIN METABOLITES; URINARY-EXCRETION; RING-FISSION;
D O I：
10.1016/j.jff.2014.01.013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Tea is one of the most widely consumed beverages worldwide and has received increasing attention from researchers and food industries for various reasons mainly related to its health benefits. Polyphenols, such as catechins for green tea and theaflavins and thearubigins for black tea, are considered to be the main active components of tea. Recently, there is increasing awareness that the beneficial health effects of tea could be partly contributed by breakdown products of its polyphenols formed in the gut. Different studies have been carried out to understand the formation of microbially derived metabolites of tea components and their bioactivities. In general, tea catechins are typically transformed to specific hydroxyphenyl-gamma-valerolactones, which could be further metabolized to smaller phenolic acids by gut flora. This review summarizes the current knowledge on the metabolism of major tea components by gut microbiota and the bioactivities of their metabolites. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：26 / 42
页数：17
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