摘要
藏茶是藏族同胞的主要生活饮品之一,经特殊工艺持久发酵制作而成的藏茶包含多种有益微量元素与活性物质。目前,关于藏茶的化学成分与药理研究还不够深入,但现有研究已证明藏茶具有较好的抗氧化、降血脂、促进胃蛋白酶、润肠通便等生物活性。本文综述了近年对藏茶的化学成分与生物活性研究进展,为其进一步研究与应用提供参考。
Tibetan tea is one of the most popular drinks in Tibetan communities. The tea is a special microbial fermented tea, and contains multiple beneficial elements and bioactive substances. At present, although the research achievements of its chemical constituents and bioactivities are insufficient, the related literature has proved that Tibetan tea has anti-oxidation, anti-atherosclerosis, pepsin promoting activity and laxative effect. The recent progress in chemical constituents and bioactivities of Tibetan tea is summarized in this paper to provide a positive approach for the further research.
作者
梁大伟
袁野
章斌
彭裕红
王悦秋
LIANG Da-wei YUAN Ye ZHANG Bin PENG Yu-hong WANG Yue-qiu(Department of Pharmacy ＆ Medical Laboratory, Ya＇ an Polytechnic College, Ya＇ an 625000, Chin)
出处
《食品与药品》
CAS
2017年第4期295-298,共4页
Food and Drug
基金
四川省教育厅自然科学基金项目(16ZB0545)
雅安职业技术学院–药用分子研究创新团队项目(YZYTD-2015-01)
关键词
藏茶
化学成分
生物活性
综述
Tibetan tea
chemical constituent
bioactivity
review
