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Formation, physicochemical properties, and biological activities of theabrownins

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资源类型：
WOS体系：
Pubmed体系：

收录情况： ◇ SCIE

作者：
Chen Xiujuan[1,2] * ; Wang Yongyong[2] ; Chen Yue[1] ; Dai Jun[1] ; Cheng Shuiyuan[3] ; Chen Xiaoqiang[1,3] ;
单位： [1]Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China [2]Department of Thoracic Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China [3]School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
出处：
DOI： 10.1016/j.foodchem.2024.139140
ISSN：

关键词： Theabrownins Dark tea Formation Physicochemical properties Biological activities

摘要：
Theabrownins (TBs) are heterogeneous mixtures of water-soluble brown tea pigments, and important constituents to evaluate the quality of dark tea. TBs have numerous hydroxyl and carboxyl groups and are formed by the oxidative polymerization of tea polyphenols. Many biological activities attributed to TBs, including antioxidant, anti-obesity, and lipid-regulating, have been demonstrated. This review summarizes the research progress made on the formation mechanism and physicochemical properties of TBs. It also discusses their protective effects against various diseases and associated potential molecular mechanisms. Additionally, it examines the signaling pathways mediating the bioactivities of TBs and highlights the difficulties and challenges of TBs research as well as their research prospects and applications.Copyright © 2024 Elsevier Ltd. All rights reserved.

基金：
This research was financially supported by the National Natural Science Foundation of China (grant number 31871813).
语种：
外文
WOS：
PubmedID：
中科院(CAS)分区：
出版当年[2023]版：
大类 | 1 区 农林科学
小类 | 1 区 应用化学 1 区 食品科技 1 区 营养学
最新[2025]版：
大类 | 1 区 农林科学
小类 | 1 区 应用化学 1 区 食品科技 1 区 营养学
JCR分区：
出版当年[2022]版：
Q1 CHEMISTRY, APPLIED Q1 FOOD SCIENCE & TECHNOLOGY Q1 NUTRITION & DIETETICS
最新[2023]版：
Q1 CHEMISTRY, APPLIED Q1 FOOD SCIENCE & TECHNOLOGY Q1 NUTRITION & DIETETICS

影响因子： 最新[2023版] 最新五年平均 出版当年[2022版] 出版当年五年平均 出版前一年[2021版] 出版后一年[2023版]

第一作者：
第一作者单位： [1]Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China [2]Department of Thoracic Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
通讯作者：
通讯机构： [1]Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China [3]School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
推荐引用方式(GB/T 7714)：
Chen Xiujuan,Wang Yongyong,Chen Yue,et al.Formation, physicochemical properties, and biological activities of theabrownins[J].Food Chemistry.2024,448:139140.doi:10.1016/j.foodchem.2024.139140.
APA：
Chen Xiujuan,Wang Yongyong,Chen Yue,Dai Jun,Cheng Shuiyuan&Chen Xiaoqiang.(2024).Formation, physicochemical properties, and biological activities of theabrownins.Food Chemistry,448,
MLA：
Chen Xiujuan,et al."Formation, physicochemical properties, and biological activities of theabrownins".Food Chemistry 448.(2024):139140

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