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- Title
Enzymatic Oxidation of Tea Catechins and Its Mechanism.
- Authors
Abudureheman, Buhailiqiemu; Yu, Xiaochun; Fang, Dandan; Zhang, Henghui
- Abstract
Tea (Camellia sinensis, Theaceae) 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.
- Subjects
TEA; GREEN tea; CATECHIN; OXIDATION; DIMERS; OLIGOMERS
- Publication
Molecules, 2022, Vol 27, Issue 3, p942
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules27030942