| Title: | "Quality Chemistry, Physiological Functions, and Health Benefits of Organic Acids from Tea (Camellia sinensis)" |
| Author(s): | Chen H; Yu F; Kang J; Li Q; Warusawitharana HK; Li B; |
| Address: | "Modern Service Industry Research Institute, Zhejiang Shuren University, Hangzhou 310015, China. Department of Tea Science, Zhejiang University, Hangzhou 310058, China" |
| DOI: | 10.3390/molecules28052339 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Organic acids account for around 3% of the dry matter in tea leaves, and their composition and contents vary in different types of tea. They participate in the metabolism of tea plants, regulate nutrient absorption and growth, and contribute to the aroma and taste quality of tea. Compared with other secondary metabolites in tea, the researches on organic acids are still limited. This article reviewed the research progresses of organic acids in tea, including analysis methods, the root secretion and physiological function, the composition of organic acids in tea leaves and related influencing factors, the contribution of organic acids to sensory quality, and the health benefits, such as antioxidation, promotion of digestion and absorption, acceleration of gastrointestinal transit, and regulation of intestinal flora. It is hoped to provide references for related research on organic acids from tea" |
| Keywords: | *Camellia sinensis/chemistry Plant Leaves/chemistry *Volatile Organic Compounds/analysis Odorants Tea/chemistry health benefit organic acids physiological function sensory quality tea; |
| Notes: | "MedlineChen, Hongbo Yu, Fei Kang, Jiaxin Li, Qiao Warusawitharana, Hasitha Kalhari Li, Bo eng KXJ0622604/Talent introduction project of Zhejiang Shuren University/ LY21C200010/Natural Science Foundation of Zhejiang Province/ Review Switzerland 2023/03/12 Molecules. 2023 Mar 3; 28(5):2339. doi: 10.3390/molecules28052339" |
