Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea

doi:10.1021/acs.jafc.8b05037

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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
	2019
发表期刊	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN	0021-8561
卷号	67 期号:19 页码:5318-5349
摘要	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
收录类别	SCI
WOS记录号	WOS:000468367800003
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/71074
专题	中国科学院昆明植物研究所
推荐引用方式 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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