Biological potential and mechanisms of Tea’s bioactive compounds: An Updated review

Luo, Qiaoxian; Luo, Longbiao; Zhao, Jinmin; Wang, Yitao; Luo, Hua

doi:10.1016/j.jare.2023.12.004

Cited by 13 publications

(6 citation statements)

References 222 publications

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“…Soluble sugar, a primary sweet component in tea, can mitigate the bitter taste associated with certain substances in tea infusion. The higher the content of soluble sugars, the more sweet and mellow the taste of tea [ 4 , 36 ]. The soluble sugar content exhibited an initial upward trend followed by a subsequent decline during the storage time.…”

Section: Resultsmentioning

confidence: 99%

“…Tea is recognized as a valuable dietary source of natural antioxidants, primarily derived from its functional components [ 4 ]. The antioxidative capacity of organic green tea samples during long-term storage was evaluated through DPPH, HSA, SSA, ABTS, and FRAP assays.…”

Section: Resultsmentioning

confidence: 99%

“…Polyphenols are recognized as crucial bioactive components in tea, including catechins, flavones, flavonols, anthocyanins, and phenolic acids. These compounds are essential active substances beneficial to human health [ 4 ]. Apart from polyphenols, amino acids, particularly theanine, have demonstrated antioxidant properties [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

“…Combined with the parametric performance of the models (Table S6), the results indicated that the classification and prediction capability of the BPNN model based on electronic tongue signals surpassed the models based on color difference values and 10 functional components (VIP ≥ 1), which also verified the reliability of the cluster analysis of the long-term storage of organic green tea based on electronic tongue signals. Tea is recognized as a valuable dietary source of natural antioxidants, primarily derived from its functional components [4]. The antioxidative capacity of organic green tea samples during long-term storage was evaluated through DPPH, HSA, SSA, ABTS, and FRAP assays.…”

Section: The Classification Predication Analysis Of the Storage Years...mentioning

confidence: 99%

“…Green tea is the most produced and consumed type of tea in China. Its popularity is attributed not only to the fragrant taste, but also to the various health benefits associated with its active ingredients, such as antioxidant, anti-inflammatory, blood-sugar-lowering, and preventive effects against cardiovascular diseases and cancer [ 1 , 2 , 3 , 4 ]. When the production of green tea exceeds market demand, some green tea products inevitably remain stored in warehouses for a certain period.…”

Section: Introductionmentioning

confidence: 99%

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The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage

Wen,

Han,

Wang

et al. 2024

Foods

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The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1–16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity. The results indicated a significant negative correlation between the storage years and levels of tea polyphenols, total amino acids, soluble sugars, two phenolic acids, four flavonols, three tea pigments, umami amino acids, and sweet amino acids. The multivariate statistical analysis revealed that 10 functional components were identified as effective in distinguishing organic green teas with different storage years. Electronic tongue technology categorized organic green teas with different storage years into three classes. The backpropagation neural network (BPNN) analysis demonstrated that the classification predictive ability of the model based on the electronic tongue was superior to the one based on color difference values and 10 functional components. The combined analysis of antioxidative activity and functional components suggested that organic green teas with shorter storage periods exhibited stronger abilities to suppress superoxide anion radicals and hydroxyl radicals and reduce iron ions due to the higher content of eight components. Long-term-stored organic green teas, with a higher content of substances like L-serine and theabrownins, demonstrated stronger antioxidative capabilities in clearing both lipid-soluble and water-soluble free radicals. Therefore, this study provided a theoretical basis for the quality assessment of green tea and prediction of green tea storage periods.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%