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Yang G, Meng Q, Shi J, Zhou M, Zhu Y, You Q, Xu P, Wu W, Lin Z, Lv H. Special tea products featuring functional components: Health benefits and processing strategies. Compr Rev Food Sci Food Saf 2023; 22:1686-1721. [PMID: 36856036 DOI: 10.1111/1541-4337.13127] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 12/08/2022] [Accepted: 01/31/2023] [Indexed: 03/02/2023]
Abstract
The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O-methylated catechin-rich tea, γ-aminobutyric acid-rich tea, low-caffeine tea, and selenium-rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health-promoting effects, improving flavor quality, and elucidating the interactions between functional components.
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Affiliation(s)
- Gaozhong Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qing Meng
- College of Food Science, Southwest University, Chongqing, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Mengxue Zhou
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Qiushuang You
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou, China
| | - Wenliang Wu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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Zheng XQ, Dong SL, Li ZY, Lu JL, Ye JH, Tao SK, Hu YP, Liang YR. Variation of Major Chemical Composition in Seed-Propagated Population of Wild Cocoa Tea Plant Camellia ptilophylla Chang. Foods 2022; 12:foods12010123. [PMID: 36613339 PMCID: PMC9818582 DOI: 10.3390/foods12010123] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/13/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Excessive intake of high-caffeine tea will induce health-related risk. Therefore, breeding and cultivating tea cultivars with less caffeine is a feasible way to control daily caffeine intake. Cocoa tea (Camellia ptilophylla Chang) is a wild tea plant which grows leaves with little or no caffeine. However, the vegetative propagation of cocoa tea plants is difficult due to challenges with rooting. Whether natural seeds collected from wild cocoa tea plants can be used to produce less-caffeinated tea remains unknown, because research on the separation of traits among the seed progeny population is lacking. The present study was set to investigate the variation of caffeine and other chemical compositions in seed-propagated plant individuals using colorimetric and HPLC methods. It shows that there were great differences in chemical composition among the seed-propagated population of wild cocoa tea plants, among which some individuals possessed caffeine contents as high as those of normal cultivated tea cultivars (C. sinensis), suggesting that the naturally seed-propagated cocoa tea seedlings are not suitable for directly cultivating leaf materials to produce low-caffeine tea. Therefore, the cocoa tea plants used for harvesting seeds for growing low-caffeine tea plants should be isolated in order to prevent their hybridization with normal cultivated C. sinensis plants. Interestingly, the leaves of cocoa tea seedlings contained high levels of gallocatechin gallate (GCG) and would be a good source of leaf materials for extracting more stable antioxidant, because GCG is a more stable antioxidant than epigallocatechin gallate (EGCG), the dominant component of catechins in normal cultivated tea cultivars. Some plant individuals which contained low levels of caffeine along with high levels of amino acids and medium levels of catechins, are considered to be promising for further screening of less-caffeinated green tea cultivars.
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Affiliation(s)
- Xin-Qiang Zheng
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Shu-Ling Dong
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Ze-Yu Li
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Jian-Liang Lu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Shi-Ke Tao
- Tea Research Institute of Pu’er City, Pu’er 665000, China
| | - Yan-Ping Hu
- Tea Research Institute of Pu’er City, Pu’er 665000, China
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
- Correspondence:
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Effects of different acetic acid bacteria strains on the bioactive compounds, volatile compounds and antioxidant activity of black tea vinegar. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Li J, Xiao Y, Zhou X, Liao Y, Wu S, Chen J, Qian J, Yan Y, Tang J, Zeng L. Characterizing the cultivar-specific mechanisms underlying the accumulation of quality-related metabolites in specific Chinese tea (Camellia sinensis) germplasms to diversify tea products. Food Res Int 2022; 161:111824. [DOI: 10.1016/j.foodres.2022.111824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 08/03/2022] [Accepted: 08/19/2022] [Indexed: 12/25/2022]
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Chemical composition and anti-inflammatory activity of water extract from black cocoa tea (Camellia ptilophylla). Food Res Int 2022; 161:111831. [DOI: 10.1016/j.foodres.2022.111831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/16/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022]
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Imran A, Arshad MU, Sherwani H, Shabir Ahmad R, Arshad MS, Saeed F, Hussain G, Afzaal M, Imran M, Naeem U, Ikram A, Anjum FM. Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ali Imran
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Umair Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Hafsah Sherwani
- women medical officer, RHC (Rural Health Centre) Mustafabad, Kasur, Pakistan
| | - Rabia Shabir Ahmad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ghulam Hussain
- Neurochemicalbiology and Genetics Laboratory (NGL), Department of Physiology, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Usman Naeem
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ali Ikram
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
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Hartiningsih S, Pranoto Y, Supriyanto. Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1792923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Subekti Hartiningsih
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Yudi Pranoto
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Supriyanto
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
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Imran A, Butt MS, Xiao H, Imran M, Rauf A, Mubarak MS, Ramadan MF. Inhibitory effect of black tea (Camellia sinensis) theaflavins and thearubigins against HCT 116 colon cancer cells and HT 460 lung cancer cells. J Food Biochem 2019; 43:e12822. [PMID: 31353529 DOI: 10.1111/jfbc.12822] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 02/11/2019] [Accepted: 02/14/2019] [Indexed: 12/01/2022]
Abstract
Recently, phytochemical-based dietary intervention has gained attention as a preventive and curative strategy against cancers owing to their safety, better tolerance, and economics. Against this background, black tea extract which contains the flavanol-3-ol, theaflavins (TF), and thearubigins (TR) with promising anti-oncogenic activity were assessed to determine its in vitro inhibitory impact on colon cancer (HCT 116) and lung cancer cell lines (HT 460). In a dose-dependent manner, results revealed that TF, TR, and their combinations cause inhibition in cell viability. However, TF imparted a maximum reduction in cell viability of HCT 116 and HT 460. Flow cytometry data revealed that TF, TR, and their combinations exhibited substantial cell arrest at the G2/M phase. The influence was more prominent in lung cancer cells (HT 460) when compared with colon cells (HCT 116). All treatments resulted in apoptosis, however, the combination of TF and TR exhibited the highest apoptotic ability in comparison to individual treatments. TF and TR exhibited a synergistic impact and significantly inhibited cell proliferation of HCT 116 and HT 460 in dose- and time-dependent manners by inducing apoptosis and cell cycle arrest, wherein TF showed a more pronounced impact. PRACTICAL APPLICATIONS: Results from the present study revealed that black tea-isolated polyphenols (TF and TR) exhibited a significant inhibition of lung and colon cancer cell growth. A promising synergistic effect of TF and TR as inhibitors of cancer cells was observed. More clinical work, perhaps on a human subject, is needed before these two isolated compounds can be prescribed as anticancer drugs.
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Affiliation(s)
- Ali Imran
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| | - Muhammad Imran
- Department of Diet and Nutritional Sciences, Imperial College of Business Studies, Lahore, Pakistan.,Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Abdur Rauf
- Department of Chemistry, Univesity of Swabi, Khyber Pakhtunkhwa, Pakistan
| | | | - Mohamed Fawzy Ramadan
- Faculty of Agriculture, Department of Biochemistry, Zagazig University, Zagazig, Egypt
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Li YF, Ouyang SH, Chang YQ, Wang TM, Li WX, Tian HY, Cao H, Kurihara H, He RR. A comparative analysis of chemical compositions in Camellia sinensis var. puanensis Kurihara, a novel Chinese tea, by HPLC and UFLC-Q-TOF-MS/MS. Food Chem 2017; 216:282-8. [DOI: 10.1016/j.foodchem.2016.08.017] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Revised: 08/04/2016] [Accepted: 08/07/2016] [Indexed: 12/17/2022]
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Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.048] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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11
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Wu C, Huang Y, Lai X, Lai R, Zhao W, Zhang M, Zhao W. Study on quality components and sleep-promoting effect of GABA Maoyecha tea. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.02.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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12
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Lin X, Chen Z, Zhang Y, Gao X, Luo W, Li B. Interactions among chemical components of Cocoa tea (Camellia ptilophylla Chang), a naturally low caffeine-containing tea species. Food Funct 2014; 5:1175-85. [DOI: 10.1039/c3fo60720h] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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