Focusing on the recent progress of tea polyphenol chemistry and perspectives
ABSTRACT: Myriad evidence attests to the health-promoting benefits of tea drinking. While there are multiple factors of tea influencing the effective biological properties, tea polyphenols are the most significant and valuable components. The chemical characterization and physical characteristics of...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001610 |
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| author | Shiming Li Liang Zhang Xiaochun Wan Jianfeng Zhan Chi-Tang Ho |
| author_facet | Shiming Li Liang Zhang Xiaochun Wan Jianfeng Zhan Chi-Tang Ho |
| author_sort | Shiming Li |
| collection | DOAJ |
| description | ABSTRACT: Myriad evidence attests to the health-promoting benefits of tea drinking. While there are multiple factors of tea influencing the effective biological properties, tea polyphenols are the most significant and valuable components. The chemical characterization and physical characteristics of tea polyphenols have been comprehensively studied over the previous years. Still the emergence of new chemistry in tea, particularly the property of scavenging reactive carbonyl species (RCS) and the newly discovered flavoalkaloid compounds, has drawn increasing attention. In this review, we summarize recent findings of a new class of compounds in tea - flavonoid alkaloids (flavoalkaloids), which exist in fresh tea leaves and can be generated during the process of post-harvesting, and also postulate the formation mechanism of flavoalkaloids between catechins and theanine-derived Strecker aldehyde. Additionally, we detail the up-to-date research results of tea polyphenols regarding their ability to trap RCS and their in vivo aminated metabolites to suppress advanced glycation ends products (AGEs). We further raise questions to be addressed in the near future, including the synthetic pathways for the generation of flavoalkaloids and AGEs in fresh tea leaves before processing and the concentrations of tea polyphenols that affect their RCS scavenging capability due to their pro-oxidant nature. More intensive research is warranted to elucidate the mechanisms of action underlying the biological activity of flavoalkaloids and the pharmacological application of tea polyphenols in scavenging RCS and impeding detrimental AGEs. |
| format | Article |
| id | doaj-art-7bdf376d717642b2ab9502e510fe90f3 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-7bdf376d717642b2ab9502e510fe90f32025-02-02T23:24:54ZengTsinghua University PressFood Science and Human Wellness2213-45302022-05-01113437444Focusing on the recent progress of tea polyphenol chemistry and perspectivesShiming Li0Liang Zhang1Xiaochun Wan2Jianfeng Zhan3Chi-Tang Ho4Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang 438000, China; Corresponding authors.State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Anhui Agricultural University, Hefei 230036, ChinaHubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang 438000, ChinaDepartment of Food Science, Rutgers University, NJ 08901, USA; Corresponding authors.ABSTRACT: Myriad evidence attests to the health-promoting benefits of tea drinking. While there are multiple factors of tea influencing the effective biological properties, tea polyphenols are the most significant and valuable components. The chemical characterization and physical characteristics of tea polyphenols have been comprehensively studied over the previous years. Still the emergence of new chemistry in tea, particularly the property of scavenging reactive carbonyl species (RCS) and the newly discovered flavoalkaloid compounds, has drawn increasing attention. In this review, we summarize recent findings of a new class of compounds in tea - flavonoid alkaloids (flavoalkaloids), which exist in fresh tea leaves and can be generated during the process of post-harvesting, and also postulate the formation mechanism of flavoalkaloids between catechins and theanine-derived Strecker aldehyde. Additionally, we detail the up-to-date research results of tea polyphenols regarding their ability to trap RCS and their in vivo aminated metabolites to suppress advanced glycation ends products (AGEs). We further raise questions to be addressed in the near future, including the synthetic pathways for the generation of flavoalkaloids and AGEs in fresh tea leaves before processing and the concentrations of tea polyphenols that affect their RCS scavenging capability due to their pro-oxidant nature. More intensive research is warranted to elucidate the mechanisms of action underlying the biological activity of flavoalkaloids and the pharmacological application of tea polyphenols in scavenging RCS and impeding detrimental AGEs.http://www.sciencedirect.com/science/article/pii/S2213453021001610Tea chemistryFlavonoalkaloidsRCS adductsAminated tea polyphenolsAGEs |
| spellingShingle | Shiming Li Liang Zhang Xiaochun Wan Jianfeng Zhan Chi-Tang Ho Focusing on the recent progress of tea polyphenol chemistry and perspectives Food Science and Human Wellness Tea chemistry Flavonoalkaloids RCS adducts Aminated tea polyphenols AGEs |
| title | Focusing on the recent progress of tea polyphenol chemistry and perspectives |
| title_full | Focusing on the recent progress of tea polyphenol chemistry and perspectives |
| title_fullStr | Focusing on the recent progress of tea polyphenol chemistry and perspectives |
| title_full_unstemmed | Focusing on the recent progress of tea polyphenol chemistry and perspectives |
| title_short | Focusing on the recent progress of tea polyphenol chemistry and perspectives |
| title_sort | focusing on the recent progress of tea polyphenol chemistry and perspectives |
| topic | Tea chemistry Flavonoalkaloids RCS adducts Aminated tea polyphenols AGEs |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001610 |
| work_keys_str_mv | AT shimingli focusingontherecentprogressofteapolyphenolchemistryandperspectives AT liangzhang focusingontherecentprogressofteapolyphenolchemistryandperspectives AT xiaochunwan focusingontherecentprogressofteapolyphenolchemistryandperspectives AT jianfengzhan focusingontherecentprogressofteapolyphenolchemistryandperspectives AT chitangho focusingontherecentprogressofteapolyphenolchemistryandperspectives |