e-journal

Chemistry and health beneficial effects of oolong tea and theasinensins

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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 characteristicflavonoids of oolong tea, theasinensins are dimeric flavan-3-ols. Many recent studies have indicated that oolong tea and theasinensins possess severalhealth 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 withhealth 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 arealso discussed.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2015

Deskripsi Fisik

Food Science and Human Wellness 4 (2015) 133–146

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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