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| Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea | |
Meng,Xiu-Hua; Li,Na; Zhu,Hong-Tao; Wang,Dong ; Yang,Chong-Ren; Zhang,Ying-Jun
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| 2019 | |
| Source Publication | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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| ISSN | 0021-8561 |
| Volume | 67Issue:19Pages:5318-5349 |
| Abstract | Tea, as one of the most popular beverages with various bioactivities, is commonly produced from the fresh leaves of two widely cultivated tea plants, Camellia sinensis and C. sinensis var. assamica. Both plants belong to the genus Camellia section Thea, which was considered to have 12 species and 6 varieties according to Min's taxonomic system. Most species, except the cultivated species, are known as wild tea plants and have been exploited and utilized to produce tea by the local people of its growing areas. Thus far, six species and varieties have been phytochemically studied, leading to the identification of 398 compounds, including hydrolyzable tannins, flavan-3-ols, flavonoids, terpenoids, alkaloids, and other phenolic and related compounds. Various beneficial health effects were reported for tea and its components, involving antioxidant, antitumor, antimutagenic, antidiabetic, hypolipidemic, anti-inflammatory, antimicrobial, antiviral, antifungal, neuroprotective, hepatoprotective, etc. In this review, the geographical distribution of tea plants and the chemical constituents (1-398) reported from the genus Camellia section Thea and some tea products (green, black, oolong, and pu-erh tea) that have ever been studied between 1970 and 2018 have been summarized, taking species as the main hint, and the main biological activities are also discussed. |
| DOI | 10.1021/acs.jafc.8b05037 |
| Indexed By | SCI |
| WOS ID | WOS:000468367800003 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.kib.ac.cn/handle/151853/71074 |
| Collection | 中国科学院昆明植物研究所 |
| Recommended Citation GB/T 7714 | Meng,Xiu-Hua,Li,Na,Zhu,Hong-Tao,et al. Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(19):5318-5349. |
| APA | Meng,Xiu-Hua,Li,Na,Zhu,Hong-Tao,Wang,Dong,Yang,Chong-Ren,&Zhang,Ying-Jun.(2019).Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,67(19),5318-5349. |
| MLA | Meng,Xiu-Hua,et al."Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 67.19(2019):5318-5349. |
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| Meng-2019-Plant Reso（5939KB） | 期刊论文 | 出版稿 | 开放获取 | CC BY-NC-SA | View Download | |
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