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Vol. 26 No. 8 (2014): Vol 26 Issue 8

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Isolation and Bioactivities of Main Functional Components in Tea: A Review

https://doi.org/10.14233/ajchem.2014.16057
T. Sun
School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, P.R. China
B.L. Pan
China National Light Industry Council, Beijing 100833, P.R. China
Y. Huo
School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, P.R. China
S.M. Guan
School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, P.R. China
Y. He
School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, P.R. China

Corresponding Author(s) : B.L. Pan

libsunt@yahoo.com

Asian Journal of Chemistry, Vol. 26 No. 8 (2014): Vol 26 Issue 8

Abstract

The main functional components of tea consist of theanine, g-amino butyric acid, tea polysaccharides, tea polyphenols and caffeine. These functional components contribute to the health benefits for humans mainly through drinking tea, which include anti-oxidation, anti-virus, cancer prevention, blood pressure and blood fat adjustment, learning and memorizing capacities improvement, immunity enhancement, etc., along with the unique and pleasant aroma and flavor, which make tea the most popular beverage around the world. This paper presents a review on the isolation and bioactivities of these functional components naturally existing in tea.

Keywords

Tea Theanine g-amino butyric acid Tea polysaccharides Tea polyphenols Caffeine
Sun, T., Pan, B., Huo, Y., Guan, S., & He, Y. (2014). Isolation and Bioactivities of Main Functional Components in Tea: A Review. Asian Journal of Chemistry, 26(8), 2191–2198. https://doi.org/10.14233/ajchem.2014.16057
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