State-of-the-art review of dark tea: From chemistry to health benefits

Autor: Ren-You Gan, Ding-Tao Wu, Hongyan Liu, Hang Li, Hua-Bin Li, Xinlin Wei, Pangzhen Zhang, Gopalsamy Rajiv Gandhi, Yu Xia, Fangjun Lin
Rok vydání: 2021
Předmět:
Zdroj: Trends in Food Science & Technology. 109:126-138
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2021.01.030
Popis: Background Dark tea is a post-fermented tea with unique organoleptic characteristics. A unique microbial fermentation procedure is involved in dark tea processing that is considered a major factor to manage the quality of dark tea. Dark tea is gaining increasing attention recently because it contains various bioactive compounds with diverse biological functions. Scope and approach This review summarizes the microbial fermentation process, main bioactive compounds, and important biological functions or health benefits of dark tea, emphasizing its protective effects against different diseases and relevant molecular mechanisms, and proposes the perspectives in research and application of dark tea. Key findings and conclusions Functional core microorganism-mediated bioconversion is crucial for the formation of dark tea's main quality components during the fermentation period. Dark tea contains a variety of bioactive compounds, including alkaloids, free amino acids, peptides, polyphenols, pigments, polysaccharides, and volatile compounds. Consumption of dark teas has been linked to multiple health benefits, such as antioxidant, anti-obesity, anti-diabetic, anti-cancer, cardiovascular protective, gastrointestinal protective, hepatoprotective, neuroprotective, and photoprotective activities. Future studies focusing on the health mechanisms of dark teas and the potential applications of dark tea in the food, pharmaceutical, and medical industries are guaranteed.
Databáze: OpenAIRE
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