TY - JOUR
T1 - Chemistry and health beneficial effects of oolong tea and theasinensins
AU - Weerawatanakorn, Monthana
AU - Hung, Wei Lun
AU - Pan, Min Hsiung
AU - Li, Shiming
AU - Li, Daxiang
AU - Wan, Xiaochun
AU - Ho, Chi Tang
N1 - Funding Information:
This study was made possible by Naresuan University, Phisanulok, Thailand under the International Research University (IRU) program and Anhui Major Demonstration Project for Leading Talent Team on Tea Chemistry and Health, Anhui Department of Education, Hefei, China.
Publisher Copyright:
© 2015 Beijing Academy of Food Sciences
PY - 2015/12
Y1 - 2015/12
N2 - Among six major types of tea (white, green, oolong, yellow, black, and dark teas)from Camellia sinensis, oolong tea, a semi-fermented tea, with its own unique aroma and taste, has become a popular consumption as indicated by the increasing production. Representing the characteristic flavonoids of oolong tea, theasinensins are dimeric flavan-3-ols. Many recent studies have indicated that oolong tea and theasinensins possess several health benefit properties. We consider it significant and necessary to have a comprehensive review in the recent advances of oolong tea. Therefore, the aim of the present review is to provide a new perspective on oolong tea and its characteristic phytochemicals, theasinensins associated with health benefits, molecular action pathway, and chemical mechanism of theasinensin formation from scientific evidences available on the literature. Furthermore, the chemical characterization of the oxidation products and the model oxidation system to the chemical changes of theasinensins are also discussed.
AB - Among six major types of tea (white, green, oolong, yellow, black, and dark teas)from Camellia sinensis, oolong tea, a semi-fermented tea, with its own unique aroma and taste, has become a popular consumption as indicated by the increasing production. Representing the characteristic flavonoids of oolong tea, theasinensins are dimeric flavan-3-ols. Many recent studies have indicated that oolong tea and theasinensins possess several health benefit properties. We consider it significant and necessary to have a comprehensive review in the recent advances of oolong tea. Therefore, the aim of the present review is to provide a new perspective on oolong tea and its characteristic phytochemicals, theasinensins associated with health benefits, molecular action pathway, and chemical mechanism of theasinensin formation from scientific evidences available on the literature. Furthermore, the chemical characterization of the oxidation products and the model oxidation system to the chemical changes of theasinensins are also discussed.
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U2 - 10.1016/j.fshw.2015.10.002
DO - 10.1016/j.fshw.2015.10.002
M3 - Article
AN - SCOPUS:85068965628
SN - 2213-4530
VL - 4
SP - 133
EP - 146
JO - Food Science and Human Wellness
JF - Food Science and Human Wellness
IS - 4
ER -