Chemical constituents and biological properties of Pu-erh tea

文献类型： 外文期刊

第一作者： Wang, Sunan

作者： Wang, Sunan;Wang, Sunan;Zhu, Fan;Qiu, Yi;Gan, Ren-You

作者机构：

关键词： Pu′ er tea; Gallocatechin gallate; Camellia sinens is; Theabrownin; Antioxidant polyphenol; Dark tea

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 154 卷

页码：

收录情况： SCI

摘要： Pu-erh tea is post-fermented sun-dried tea leaves of Camellia sinensis (Linn.) var. assamica (Masters) Kitamura plant, native to Yunnan, China. Pu-erh tea is a highly prized commodity with unique aroma and taste and multiple health effects. This review overviews the chemical constituents, tentative bioactive compounds and their mechanisms responsible for bioactivities of Pu-erh tea. The bioactivities include antioxidative, antimutagenic, antimicrobial, laxative and neuroprotective activities, and controlling or preventing hypercholesterolemia, hyperglycemia, obesity, diabetes, osteoporosis and Alzheimer's disease. Limited human trials hardly convince the claimed therapeutic efficiency of Pu-erh tea. Raw and ripened Pu-erh tea possess their respective sensory characteristics, chemical and microbial diversities. Chemical and biological differences between Pu-erh and other tea types could be explained by different extents of their respective processing-induced compound transformations. Undesirable heavy metals, mycotoxins and other biocontaminants detected in Pu-erh tea relate to growing conditions of tea plantations, processing and storage conditions. Chemistry- and nutrition-derived mechanisms for tea pricing are lacking. Decontamination strategies and future studies for quality improvement of Pu-erh tea are recommended.

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