Research progress of black tea thearubigins: a review

• Published in: Critical reviews in food science and nutrition Vol. 61; no. 9; pp. 1556 - 1566
• Main Authors: Zhu, Kun, Ouyang, Jie, Huang, Jianan, Liu, Zhonghua
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 15.05.2021; Taylor & Francis Ltd
• Subjects: Anticancer properties; Black tea; Camellia sinensis; Catechin - analogs & derivatives; Catechin - analysis; color; food science; Formation; function; Gastric motility; gastrointestinal motility; Heterogeneity; isolation; isolation techniques; Mitochondria; Molecular weight; mouthfeel; nutrition; Polyphenols; Polyphenols - analysis; Polyphenols - pharmacology; Structural analysis; structure; Tea; thearubigin; Thearubigins; isolation; Formation; structure; thearubigin; function
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2020.1762161

As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea's characteristic color, mouthfeel, and potential health benefits. But compared to lower molecular weight black tea polyphenols, there are fewer researches that focus on TRs because of their heterogeneity. This review summarized recent research progress on (1) isolation method of TRs; (2) structure analysis and formation mechanism of TRs; (3) biofunctions of TRs, including antioxidation, antimutagenic and anticancer effects, effects on mitochondrial activation, gastrointestinal motility and skeletal health, to show some future research aspects and prospects of TRs.