State-of-the-art review of dark tea: From chemistry to health benefits

Lin, Fangjun; Wei, Xinlin; Liu, Hongyan; Li, Hang; Xia, Yu; Wu, Ding‐Tao; Zhang, Pangzhen; Gandhi, Gopalsamy Rajiv; Li, Hua-Bin; Gan, Ren‐You

doi:10.1016/j.tifs.2021.01.030

Cited by 150 publications

(105 citation statements)

References 98 publications

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“…In addition, we speculated that TRs and TFs may be converted into TBs during the ageing process. [16][17][18][19][20] Moreover, catechins are considered to be the most important polyphenols in teas, compared with LPT at one year, the LPT at 10 years contained lower contents of total catechins and catechins of EGCG, EGC, ECG, EC, GCG, GC and C (P < 0.05 or P < 0.01).…”

Section: Major Chemical Constituents In Liupao Tea (Lpt)mentioning

confidence: 99%

Untargeted metabolomic and lipid metabolism-related gene expression analyses of the effects and mechanism of aged Liupao tea treatment in HFD-induced obese mice

Zhang

et al. 2021

RSC Adv.

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Section: Major Chemical Constituents In Liupao Tea (Lpt)mentioning

confidence: 99%

Untargeted metabolomic and lipid metabolism-related gene expression analyses of the effects and mechanism of aged Liupao tea treatment in HFD-induced obese mice

Zhang

et al. 2021

RSC Adv.

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“…According to different manufacturing processes and characteristics, tea can be roughly divided into six categories, including green tea, black tea, dark tea, yellow tea, oolong tea, and white tea [1]. Dark tea is a unique post-fermented tea that is fermented by microorganisms, and the source of its tea leaves is relatively coarse and old [2]. Compared with green tea and black tea, dark tea has received less attention.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

Zhu

Zhou

Zhang

et al. 2021

Foods

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The structure and hypoglycemic activity of tea polysaccharides has been extensively studied, while there are few reports on the characterization and hypoglycemic activity of dark tea polysaccharides. The crude dark tea polysaccharide (CDTPS) was optimally extracted from Fuzhuan dark tea. Six polysaccharide fractions (namely DTPS-1, DTPS-2, DTPS-3, DTPS-4, DTPS-5, and DTPS-6) were isolated from CDTPS, and their physicochemical, structural, and biological properties were compared and analyzed. The results revealed that the compositions, structural characteristics, and biological properties of the six DTPSs were different. Therein, DTPS-4 and DTPS-6 had looser morphology, faster solubility, and a more stable structure. Additionally, DTPS-4 had the optimum in vitro antioxidant capabilities, and DTPS-6 had the strongest in vitro hypoglycemic capabilities. In addition, a correlation analysis revealed that the molecular weight and uronic acid content were significantly related to their antioxidant and hypoglycemic activities. Our results indicated that DTPS-4 and DTPS-6 could be further developed into functional foods or additives, respectively.

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“…These health functions can be mainly attributed to various bioactive components in tea, such as polyphenols (e.g., catechins and flavonoids), polysaccharides, pigments, alkaloids (theobromine, caffeine, theophylline, etc. ), free amino acids, saponins, and inorganic elements [9]. Polyphenols, especially catechins, are the focus of most research about tea.…”

Section: Introductionmentioning

confidence: 99%

Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities

Guo

et al. 2021

Antioxidants

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Twelve representative edible Chinese teas (Camellia sinensis L.) from six categories (dark tea, black tea, oolong tea, white tea, yellow tea, and green tea) were selected in this study. Tea polysaccharides (TPs) were extracted with hot water, and their structural properties and biological activities, mainly antioxidant and anti-diabetic activities, were systematically evaluated. Results revealed that the extraction yields of TPs ranged from 1.81% to 6.38%, and Pu-erh tea polysaccharides had the highest extraction yield (6.38 ± 0.28%). The chemical compositions, molecular weight, and compositional monosaccharides of TPs varied among the six categories of tea. It appeared that all TPs were protein-bound acid heteropolysaccharides, and all TPs exhibited obvious antioxidant and anti-diabetic (e.g., α-glucosidase inhibitory and antiglycation) activities. Particularly, Pu-erh tea polysaccharides also contained the highest total phenolic and protein contents, and also exhibited the best antioxidant and anti-diabetic activities. Moreover, for the structural-function relationship, the heat map analysis found that total phenolic and protein contents in TPs were positively correlated with their antioxidant and anti-diabetic activities, indicating that the presence of phenolic compounds and proteins in the TPs might be the main contributors to their bioactivities. The conclusion from this study can help understand the structural-function relationship of crude tea polysaccharides.

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State-of-the-art review of dark tea: From chemistry to health benefits

Cited by 150 publications

References 98 publications

Untargeted metabolomic and lipid metabolism-related gene expression analyses of the effects and mechanism of aged Liupao tea treatment in HFD-induced obese mice

Untargeted metabolomic and lipid metabolism-related gene expression analyses of the effects and mechanism of aged Liupao tea treatment in HFD-induced obese mice

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities

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