Enzymatic Oxidation of Tea Catechins and Its Mechanism

Tea ( , ) is one of the most widely consumed beverages in the world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the manufacture and chemical composition. Catechins, theaflavins, and thearubigins have been identified as the major components in tea. Other mi...

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Published inMolecules (Basel, Switzerland) Vol. 27; no. 3; p. 942
Main Authors Abudureheman, Buhailiqiemu, Yu, Xiaochun, Fang, Dandan, Zhang, Henghui
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 29.01.2022
MDPI
Subjects
Acids
Beverages
Black tea
Catechin
Catechin - metabolism
Chemical composition
dimers
enzymatic oxidation
Enzymes
Enzymes - metabolism
Fermentation
Green tea
Humidity
Manufacturing
Oxidation
Oxidation-Reduction
Polymerization
Polymers
Polyphenols
Review
Tea
Tea - metabolism
Theaflavins
thearubigin
Thearubigins
China
dimers
catechin
enzymatic oxidation
thearubigin
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Summary:Tea ( , ) is one of the most widely consumed beverages in the world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the manufacture and chemical composition. Catechins, theaflavins, and thearubigins have been identified as the major components in tea. Other minor oligomers have also been found in tea. Different kinds of ring fission and formation elucidate the major transformed pathways of tea catechins to their dimers and polymers. The present review summarizes the data concerning the enzymatic oxidation of catechins, their dimers, and thearubigins in tea.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27030942