Chemical components, health-promoting effects and industrial application of a Chinese bitter tea (Kuding tea): A comprehensive review

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-08 DOI:10.1016/j.foodchem.2025.143792

Xiaoze Liu, Xue Lin, Tao Fei, Zhonghua Liu, Lu Wang

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Abstract

Kuding tea (KT), a traditional Chinese bitter tea, has long been recognized as Food & Medicine Homology product, known for its various active components and health benefits. However, research on KT is fragmented, lacking a comprehensive review of its key chemical constituents, health-promoting effects, and potential future applications. This review outlines the development history and nutritional components of KT while examining its functional benefits and industrial applications. KT is a promising and cost-effective product, containing numerous bioactive constituents, including polyphenols, triterpenoids, phenylethanoids, and polysaccharides, which exhibit strong antioxidant, anti-obesity, anti-diabetic, anti-inflammatory, neuroprotective, and anti-cancer activities. We summarized the researches on the health-promoting effects of KT and emphasized its practical applications in the food, agricultural, and pharmaceutical industries. Overall, this review presents a forward-looking viewpoint on creative KT applications and offers insights into KT's potential for future sustainable growth.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.