Focusing on the recent progress of tea polyphenol chemistry and perspectives
Focusing on the recent progress of tea polyphenol chemistry and perspectives
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DOI：
10.1016/j.fshw.2021.12.033
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发表时间：
2022-05-01
影响因子：
7
通讯作者：
Ho, Chi-Tang
中科院分区：
文献类型：
--
作者：
Li, Shiming;Zhang, Liang;Ho, Chi-Tang
无数证据证明喝茶有益于健康。虽然影响茶叶有效生物学特性的因素很多，但茶多酚是其中最重要和最有价值的成分。近年来，人们对茶多酚的化学特性和物理特性进行了较为全面的研究。尽管如此，茶叶中新的化学物质的出现，特别是清除活性羰基物种(RCS)和新发现的黄酮类生物碱化合物的性质，引起了越来越多的关注。本文综述了近年来茶叶中存在的一类新化合物-茶黄素类生物碱(茶黄素生物碱)的研究进展，并对茶多酚和茶氨酸衍生的Strecker醛之间的茶黄素生物碱的形成机制进行了初步探讨。此外，我们详细介绍了茶多酚捕获RCS及其体内氨化代谢产物以抑制晚期糖基化终产物(AGEs)的能力的最新研究结果。我们进一步提出了在不久的将来需要解决的问题，包括加工前新鲜茶叶中茶黄素生物碱和AGEs的合成途径，以及由于茶多酚的促氧化性质而影响其RCS清除能力的茶多酚的浓度。有必要进行更深入的研究，以阐明茶黄素生物碱生物活性的作用机制，以及茶多酚在清除RCS和阻止有害AGE方面的药理应用。(C)2022年北京食品科学研究院。爱思唯尔公司代表科爱通信有限公司发布服务。这是CC BY-NC-ND许可证(http://creativecommons.org/licenses/by-nc-nd/4.0/).下的一篇开放获取文章
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-fl avonoid alkaloids (fl avoalkaloids), which exist in fresh tea leaves and can be generated during the process of post-harvesting, and also postulate the formation mechanism of fl avoalkaloids 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 fl avoalkaloids 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 fl avoalkaloids and the pharmacological application of tea polyphenols in scavenging RCS and impeding detrimental AGEs. (c) 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).