期刊
MOLECULES
卷 27, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/molecules27030942
关键词
catechin; dimers; thearubigin; enzymatic oxidation
资金
- Natural Science Youth Foundation of Xinjiang Uygur Autonomous Region, China [2020D01B24]
- Applied Basic Research Program in Shanxi Province, China [201801D221279]
- Scientific and Technological Innovation Programs of Higher Education Institutions in Shanxi Province, China [2020L0625]
- Program for the (Reserved) Discipline Leaders of Taiyuan Institute of Technology, China
This review summarizes the data on the enzymatic oxidation of catechins, their dimers, and thearubigins in tea.
Tea (Camellia sinensis, Theaceae) is one of the most widely consumed beverages in the world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the manufacture and chemical composition. Catechins, theaflavins, and thearubigins have been identified as the major components in tea. Other minor oligomers have also been found in tea. Different kinds of ring fission and formation elucidate the major transformed pathways of tea catechins to their dimers and polymers. The present review summarizes the data concerning the enzymatic oxidation of catechins, their dimers, and thearubigins in tea.
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