苦茶（苦丁茶）的化学成分、保健作用及工业应用综述

IF 9.8 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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引用次数: 0

摘要

苦丁茶（KT）是一种传统的中国苦茶，长期以来一直被公认为食品。医药同源产品，以其多种活性成分和保健功效而闻名。然而，对KT的研究是碎片化的，缺乏对其关键化学成分、健康促进作用和潜在未来应用的全面综述。本文概述了KT的发展历史和营养成分，并对其功能效益和工业应用进行了综述。KT是一种极具前景和成本效益的产品，含有多种生物活性成分，包括多酚、三萜、苯乙醇和多糖，具有很强的抗氧化、抗肥胖、抗糖尿病、抗炎、神经保护和抗癌活性。本文综述了KT的健康促进作用，重点介绍了其在食品、农业和制药等行业的实际应用。总的来说，这篇综述提出了创造性KT应用的前瞻性观点，并提供了KT未来可持续增长潜力的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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

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

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.