Research progress of black tea thearubigins: a review

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 heterogenei...

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Published inCritical 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
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
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.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.
Author Ouyang, Jie
Huang, Jianan
Zhu, Kun
Liu, Zhonghua
Author_xml – sequence: 1
  givenname: Kun
  orcidid: 0000-0003-1531-016X
  surname: Zhu
  fullname: Zhu, Kun
  organization: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University
– sequence: 2
  givenname: Jie
  surname: Ouyang
  fullname: Ouyang, Jie
  organization: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University
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  givenname: Jianan
  surname: Huang
  fullname: Huang, Jianan
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  surname: Liu
  fullname: Liu, Zhonghua
  email: larkin-liu@163.com
  organization: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University
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Snippet As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea's characteristic color, mouthfeel, and potential health benefits....
As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea’s characteristic color, mouthfeel, and potential health benefits....
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SubjectTerms 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
Title Research progress of black tea thearubigins: a review
URI https://www.tandfonline.com/doi/abs/10.1080/10408398.2020.1762161
https://www.ncbi.nlm.nih.gov/pubmed/32468849
https://www.proquest.com/docview/2511000611
https://www.proquest.com/docview/2408201047
https://www.proquest.com/docview/2524314493
Volume 61
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