Journal
FOOD RESEARCH INTERNATIONAL
Volume 53, Issue 2, Pages 600-607Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2013.01.016
Keywords
Chinese dark teas; Biological activities; Lipid lowering; Postfermentation; Catechins
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Funding
- National Natural Science Foundation of China [31201335]
- China Postdoctoral Science Foundation [2012M511397]
- Program for Chang-jiang Scholars and the Innovative Research Team in University [IRT1101]
- Ministry of Science and Technology [2011DFG33280]
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Chinese dark teas (CDTs) are post-fermented tea products, which are mainly produced in Southwestern China. The health benefits and chemistry of CDTs are increasing trends in the research field of teas. Deactivated leaves of Camellia sinensis and Camellia assamica are post-fermented under controlled conditions to make CDTs, the quality of which is dependent on the microorganisms like Aspergillus, Penicillium and Eurotium species in postfermentation process. It has been proved that CDTs have anti-obesity effects with respect to decreasing the total serum cholesterol, triglyceride, low density lipoprotein cholesterol (LDL-C) by inhibiting the lipid absorption and biosynthesis. Furthermore, CDTs possess antimicrobial, antioxidative and antimutagenic activities. Besides the health benefits, the safety of CDTs was assessed by acute and chronic toxicity evaluation. Postfermentation structurally changes the original compounds of raw CDTs, significantly decreases the contents of catechins and forms some novel catechins derivatives. In the present paper, we review the postfermentation characteristics, biological activities, chemical constituents and composition analysis of CDTs. (C) 2013 Elsevier Ltd. All rights reserved.
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