Sweet tea (Lithocarpus polystachyusrehd.) as a new natural source of bioactive dihydrochalcones with multiple health benefits

文献类型： 外文期刊

第一作者： Shang, Ao

作者： Shang, Ao;Liu, Hong-Yan;Xia, Yu;Yang, Xiao;Gan, Ren-You;Shang, Ao;Liu, Hong-Yan;Xia, Yu;Yang, Xiao;Gan, Ren-You;Shang, Ao;Luo, Min;Li, Hang-Yu;Li, Hua-Bin;Wu, Ding-Tao;Sun, Quancai;Geng, Fang;Gan, Ren-You

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关键词： Sweet tea; dihydrochalcone; health benefits; antioxidant; antidiabetic; anticancer

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.176； 五年影响因子：11.193 ）

ISSN： 1040-8398

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收录情况： SCI

摘要： Sweet tea (Lithocarpus polystachyusRehd.) has been consumed as herbal tea to prevent and manage diabetes for a long time. Recent studies indicate that sweet tea is rich in a variety of bioactive compounds, especially a class of nonclassical flavonoids, dihydrochalcones. In order to provide a better understanding of sweet tea and its main dihydrochalcones on human health, this review mainly summarizes related literature in the recent ten years, with the potential molecular mechanisms emphatically discussed. Phlorizin, phloretin, and trilobatin, three natural sweeteners, are the main dihydrochalcones in sweet tea. In addition, sweet tea and its dihydrochalcones exhibit plenty of health benefits, such as antioxidant, anti-inflammatory, antimicrobial, cardioprotective, hepatoprotective, antidiabetic, and anticancer effects, which are associated with the regulation of different molecular targets and signaling pathways. Therefore, sweet tea, as a rare natural source of dihydrochalcones, can be processed and developed into nutraceuticals or functional foods, with the potential application in the prevention and management of certain chronic diseases.

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