具有促进健康特性的茶黄素:从提取、合成到药用

IF 15.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Trends in Food Science & Technology Pub Date : 2024-11-22 DOI:10.1016/j.tifs.2024.104804
Hechao Zhao , Lixian Zhu , Yanhua Wang
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引用次数: 0

摘要

背景茶黄素(TFs)是由红茶发酵产生的儿茶素聚合而成的一种金黄色色素,通过调节多种生物活性因子或信号通路,具有促进人体健康和治疗多种疾病的潜力。作为天然茶叶化合物,TFs 在商业领域和医疗保健行业具有巨大价值。然而,其制备成本高、生物利用度低、在人体内的作用机制不明确等问题阻碍了其临床应用。本综述总结了 TFs 的最新进展,重点关注其提取和合成技术、健康益处、生物利用度和工业应用。特别是,它提供了当前的合成方法,包括提取和纯化技术。重要发现和结论体外研究在 TFs 的合成、提取和保健应用方面取得了巨大进步。然而,大多数研究都集中在动物层面,以人类为研究对象的体内研究少之又少。虽然 TFs 的制备和提取工艺在不断优化和调整,但 TFs 作为健康功能饮料在人体各器官中的活性作用机制应是未来研究的重点。
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Theaflavins with health-promoting properties: From extraction, synthesis to medicinal application

Background

Theaflavins (TFs), a kind of golden-yellow pigments formed by the polymerization of catechins from black tea fermentation, have shown the potential to promote human health and obtain therapeutic efficacy in various diseases via modulating multiple bio-active factors or signaling pathways. As natural tea compounds, TFs present great value in commercial field and healthcare industries. However, the high preparation cost, poor bioavailability and unclear action mechanism in human body hinder their clinical application. A comprehensive understanding about the roles of current TFs in human health and molecular mechanism is requisite for the practical application.

Scope and approach

This review summarizes the latest advancements of TFs, focusing on their extraction and synthesis technology, health benefits, bioavailability and industrial applications. Especially, it provides current synthetic methods including the extraction and purification technology. Importantly, recent advancements of the function of TFs related to human health are also discussed, unraveling the potentials of TFs in health management and diseases therapies.

Key findings and conclusions

Tremendous advancements in the synthesis, extraction, and healthcare application of TFs have been investigated in vitro. Nevertheless, most research has focused on the animal level, and very few studies in vivo have adopted humans as subjects. Although the preparation and extraction process of TFs is constantly optimized and adjusted, the mechanism of the activity effect of TFs as healthy functional beverages in various organs of the human body should be the focus of future research.
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来源期刊
Trends in Food Science & Technology
Trends in Food Science & Technology 工程技术-食品科技
CiteScore
32.50
自引率
2.60%
发文量
322
审稿时长
37 days
期刊介绍: Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
期刊最新文献
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