摘要
茶黄素最早是于红茶的发酵过程中发现的,一类由多酚类物质经氧化聚合反应而形成的具有苯并卓酚酮结构的色素。它能够显著改善茶汤的色泽以及茶汤滋味的强度和鲜爽度,是评价红茶质量的重要指标。同时,茶黄素还具有高效的抗氧化、抑菌、抗病毒、抗炎、抗肿瘤、抗心血管疾病等药理作用。本文综合国内外最新研究进展,对茶黄素的药理活性和作用机制进行了综述。
Theaflavins were pigments which were originally found in the black tea,they possess a benzotropolone skeleton formed during black tea fermentation from co-oxidation of selected pairs of catechins. The content of theaflavins was an important indicator of black tea＇s quality,due to the function that they are able to significantly improve the color and taste of infusion. Besides,theaflavins possesses multiple beneficial bioactivities,such as the anti-oxidation,anti-bacteria,anti-inflammatory,cancer chemopreventive action and cardiovascular protection activities. In this paper,the bioactivities and the mechanism of theafiavins were summarized.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期373-377,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31000960)
云南省自然科学基金(2010ZC054)
关键词
茶黄素
红茶
药理作用
作用机制
theaflavins
black tea
bioactivitie
mechanism
