Advances in Purple Tea Research: Chemical Compositions, Anthocyanin Synthesis and Regulation, Processing, and Health Benefits

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成果类型：

期刊论文

作者：

Yan, Meihong;Huang, Xiangxiang;Xie, Nianci;Zhao, Tiyue;Zhu, Mingzhi;...

通讯作者：

Li, Juan;Wang, KB

作者机构：

[Xie, Nianci; Wang, KB; Yan, Meihong; Li, Juan; Huang, Xiangxiang; Wang, Kunbo; Zhu, Mingzhi; Zhao, Tiyue] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

[Xie, Nianci; Wang, KB; Yan, Meihong; Li, Juan; Huang, Xiangxiang; Wang, Kunbo; Zhu, Mingzhi; Zhao, Tiyue] Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

[Xie, Nianci; Wang, KB; Yan, Meihong; Li, Juan; Huang, Xiangxiang; Wang, Kunbo; Zhu, Mingzhi; Zhao, Tiyue] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Wang, KB; Wang, Kunbo] Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410125, Peoples R China.

通讯机构：

[Wang, KB ; Li, J] H

Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410125, Peoples R China.

语种：

英文

关键词：

purple tea;anthocyanins;chemical compositions;processing;health benefit

期刊：

Horticulturae

ISSN：

2311-7524

年：

2024

卷：

期：

页码：

50-

DOI：

10.3390/horticulturae10010050

基金类别：

This work was supported by the National Key Research and Development Program of China (2022YFD2101102), the National Natural Science Foundation of China (U19A2030, 32072629), the Natural Science Foundation of Hunan Province for Outstanding Young Scholars (2022JJ20028), Yunnan Province Key Research and Development Program of China (202202AE090030), and Xiangxizhou Key Research and Development Program (2022JBGS0007).

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

Purple tea, renowned for its anthocyanin content and distinctive purple hue, has gained prominence. The anthocyanin content in purple tea can exceed three times that of traditional green-leaf tea. Purple tea harbors various anthocyanins, implicating intricate pathways of biosynthesis and transcriptional regulation. Concurrently, owing to its distinctive chemical composition, the processing of purple tea may be constrained, potentially influencing the sensory attributes and flavor profile of the tea. The richness of anthocyanins in purple tea has yielded potential health benefits, including ant...

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