차의 폴리페놀성분과 그 기능성

• 영문명: Polyphenol Compounds of Tea and Their Physiological Effects
• 발행기관: 한국차학회
• 저자명: 문선희(Sun Hee Moon) Protiva Rani Das 은종방(Jong Bang Eun)
• 간행물 정보: 『한국차학회지』제22권 제3호, 75~82쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.09.30

영문 초록

Tea is one of the most widely consumed beverages in the world due to its attractive color, flavor and health benefits. It has been used as a source of phenolic compounds. The phenolic compounds in tea are hydroxybenzoic acids such as gallic acid, vanillic acid, galloylquinic acid protocatechuic acid, coumaryl quinic acid and galloylated derivatives. Hydroxybenzoic acids have the potential to treat different health complications. Phenolic acid is considered to be a strong antioxidant likely antidiabetic, anticancer, antimicrobial, and neuroprotective activity. The connection between tea consumption and its health benefits is related to its phenolic compound contents. Tea is extremely rich in gallic acid derivatives which exhibit free radical scavenger activity, as well as inducing apoptosis. Therefore, in this study, the phenolic compounds in tea and their physiological effects, which have been reported in various studies, are discussed. Simultaneously, the primary identified phenolic compounds of tea are summarized and their related properties are examined in detail.

목차

Abstract

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적요

참고문헌

키워드

tea phenolic compounds physiological effects antioxidant health