文献类型： 外文期刊
第一作者： He, Hua-Feng
作者： He, Hua-Feng;Wei, Kang;Yin, Junfeng;Ye, Yang
作者机构：
关键词： Flavonoids; tea; category; constituents
期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.478； 五年影响因子：6.178 ）
ISSN： 8755-9129
年卷期：
页码：
收录情况： SCI
摘要： Tea is a popular beverage over the world for centuries. It is well known that tea has various health benefits such as anti-tumor, antioxidation, antiphlogosis as well as prevention of cardiovascular disease, etc. Phytochemicals in tea leaves are the contributors to the excellent bioactivities of tea. Therein, flavonoids were the most potent compounds. Thousands of pioneer work had been made to investigate the potential of tea flavonoids as candidates. This review sorted the literature published in recent 5 years. In view of processing method, basic manufacturing procedures for the traditional types of tea were described. Research progress and functionality of tea flavonoids were discussed according to chemical structures. Fruitful research results about tea flavonoids were summarized and refined, and in-depth cognition of tea flavonoids would be obtained. We also point out the forthcoming orientation for the study on tea flavonoids based on our own understanding and consideration.
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