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State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits

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成果类型:
期刊论文
作者:
Cheng, Lizeng;Wei, Yang;Peng, Lanlan;Wei, Kang;Liu, Zhonghua;...
通讯作者:
Wei, XL;Liu, ZH
作者机构:
[Wei, Xinlin; Wei, Yang; Peng, Lanlan; Wei, Kang; Cheng, Lizeng] Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai, Peoples R China.
[Liu, Zhonghua] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha, Hunan, Peoples R China.
通讯机构:
[Wei, XL ] S
[Liu, ZH ] H
Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai, Peoples R China.
Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha, Hunan, Peoples R China.
语种:
英文
关键词:
Theabrownins;preparation;structural characteristic;health benefit;molecular mechanism
期刊:
Critical Reviews in Food Science and Nutrition
ISSN:
1040-8398
年:
2023
页码:
1-20
基金类别:
National Key Ramp;D Program of China [2022YFD2101103]; start-up program for new young teacher [22X010503465]
机构署名:
本校为通讯机构
院系归属:
园艺园林学院
摘要:
As far as health benefit is concerned, dark tea is one of the best beverages in the world. Theabrownins are the major ingredient contributing to the health benefits of dark tea and known as "the soft gold in dark tea." A growing body of evidence indicated that theabrownins are macromolecular pigments with reddish-brown color and mellow taste, and mainly derived from the oxidative polymerization of tea polyphenols. Theabrownins are the main active ingredients in dark tea which brings multiple health-promoting effects in modulating lipid metabolism, reducing body weight gain, attenuating diabete...

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