凉茶作为功能性食品的分类、活性成分、生物活性及工业现状综述

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2023-09-01 DOI:10.1016/j.jfutfo.2023.02.002
Yuchao Liu , Chunyan Guo , Erhuan Zang , Ruyu Shi , Qian Liu , Min Zhang , Keyong Zhang , Minhui Li
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引用次数: 6

摘要

大多数凉茶都使用可食用的药用植物作为原料,每天饮用。虽然凉茶在世界范围内具有悠久的保健应用历史,但对各种凉茶的分类和功能营养价值缺乏系统的研究。近年来,凉茶丰富的生物活性和保健功效的发现成为研究人员将其开发为功能性食品的动力。然而,凉茶产品的缺点并不完全为人所知。特别是草药茶的质量评价体系尚不完善,传统用途中草药茶的作用机理资料不足。为了更好地了解各种凉茶的功能和作用机制,本文对凉茶的分类、有效化学成分、主要生物活性和作用机制进行了综述。最后,对凉茶目前的优势、局限性和未来的发展方向进行了确定和探讨。
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Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status

Most herbal tea infusions use edible medicinal plants as raw material and are consumed daily. Although herbal tea has a long history of health care applications worldwide, there is a lack of systematic research on the classification and functional nutritional value of various herbal teas. In recent years, the discovery of the rich biological activities and health benefits of herbal tea has become a driving force for researchers interested in its development as a functional food. However, the shortcomings of herbal tea products are not fully known. In particular, the quality evaluation system is not perfect, and there is insufficient data on the mechanism of action of herbal teas in their traditional uses. To better understand the functions and mechanisms of various herbal teas, this article reviews the classification, effective chemical composition, main biological activities, and mechanism of action of herbal teas. Finally, the current advantages, limitations, and direction of future development of herbal tea are determined and discussed.

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