期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 67, 期 19, 页码 5379-5383出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b05917
关键词
tea; A-ring addition; catechin-carbonyl adducts; catechin-theanine reaction; C-C formation mechanisms; catechins on flavor formation
资金
- Fundamental Research Funds for the Central Universities [XDJK2016C061, SWU115057]
- National Natural Science Foundation of China [31701594]
- China Scholarship Council (CSC) [201706995090]
Tea is the second most popular beverage in the world after water. Vast accumulative evidence attest that tea consumption may promote human health, such as antioxidant, anti-obesity, and anticancer activities. Therefore, tea phytochemicals have drawn exceeding attention from researchers in structure confirmation, formation mechanism, component clarification, and bioactivity screening of interested constituents. Particularly, most investigations of chemical or biochemical reactions of catechins have concentrated on the B ring of the C6-C3-C6 skeleton. Hence, in this perspective, we reviewed the profound findings of the carbon carbon (C-C) connection from the unambiguous characterization of novel A-ring addition derivatives of tea catechins, including catechin carbonyl and catechin theanine conjugates and the C-C formation mechanisms, and offered our view of the potential effects of catechin carbonyl interactions on flavor generation and bioactive action in tea.
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