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

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...