{"title":"Bioactive Compounds and Antioxidant Properties of Tea: Status, Global Research and Potentialities","authors":"H. B. Pemba, A. Baran, R. Lepcha, D. Tamang","doi":"10.5376/JTSR.2015.05.0011","DOIUrl":null,"url":null,"abstract":"Tea is being consumed by humans since time immemorial and now it is cultivated, drunk all over the world and subject of latest research contributing human health. The venture of this paper is to focus on the global research efforts regarding the bioactive compounds and antioxidant properties of tea and derive some future research directions towards its overwhelming potentialities. With a view of the above, a comprehensive information on the chemical constituents and activities of polyphenols in tea, processing and manufacturing of tea, status and potentialities of global research on tea antioxidant and bioactive compounds alongwith their protective role has been elaborated. The discovery of novel health effects of bioactive compounds will provide the scientific basis for future efforts to use biotechnology to modify/fortify foods and food components as a means to improve public health.","PeriodicalId":17156,"journal":{"name":"茶叶科学","volume":"10 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2015-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"12","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"茶叶科学","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.5376/JTSR.2015.05.0011","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 12
Abstract
Tea is being consumed by humans since time immemorial and now it is cultivated, drunk all over the world and subject of latest research contributing human health. The venture of this paper is to focus on the global research efforts regarding the bioactive compounds and antioxidant properties of tea and derive some future research directions towards its overwhelming potentialities. With a view of the above, a comprehensive information on the chemical constituents and activities of polyphenols in tea, processing and manufacturing of tea, status and potentialities of global research on tea antioxidant and bioactive compounds alongwith their protective role has been elaborated. The discovery of novel health effects of bioactive compounds will provide the scientific basis for future efforts to use biotechnology to modify/fortify foods and food components as a means to improve public health.
期刊介绍：
The Journal of Tea Science was established in August 1964, approved by the Publicity Department, CCCPC. Its title was inscribed by Zhu De, the chairman of CCCPC. It was discontinued during the Cultural Revolution in 1966, and it was reissued in August 1984, approved by the State Scientific and Technological Commission.Academicians Chen Zongmao and Liu Zhonghuaof the Chinese Academy of Engineering served as the directors of the editorial board. The Journal of Tea Science is managed by the China Association for Science and Technology,sponsored by the China Tea Science Society and the Tea Research Institute of the Chinese Academy of Agricultural Sciences, and edited and published by the editorial office of the Journal of Tea Science. It is the only one of Chinese core journals in the field of tea science that is included in the core library of the Chinese Science Citation Database.Its Domestic Unified Serial Number is CN 33-1115/S, its International Standard Serial Number is ISSN 1000-369X and its International publication name code is CODEN-CHKEF4. At present, the Journal of Tea Science is a bimonthly publication, published in the middle of the month, with a book size of 16.
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