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A Review on the Structure-Function Relationship Aspect of Polysaccharides from Tea Materials
Xiao J.B.; Jiang H.
2015-06-07
Source PublicationCritical Reviews in Food Science and Nutrition
ISSN15497852 10408398
Volume55Issue:7Pages:930-938
AbstractTea (Camellia sinensis) has a long history of medicinal use in the world. The chemical components of tea mainly consist of polyphenols (TPP), proteins, polysaccharides (TPS), chlorophyll, alkaloids, and so on. Great advances have been made in chemical and bioactive studies of catechins and TPP from tea in recent decades. However, the TPS from tea materials have received much less consideration than that of TPP. The number of relevant publications on the TPS from tea leaves and flowers has increased rapidly in recent years. This mini-review summarizes the structure-function relationship of TPS from tea leaves and flowers. The application of purified TPS from tea material as functional or nutritional foods was still little. It will help to develop the function foods with tea TPS and better understand the structure–bioactivity relationship of tea TPS.
KeywordCamellia sinensis function nutrition polysaccharides structure
DOI10.1080/10408398.2012.678423
URLView the original
Language英語
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Cited Times [WOS]:36   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
AffiliationShanghai Normal University
Recommended Citation
GB/T 7714
Xiao J.B.,Jiang H.. A Review on the Structure-Function Relationship Aspect of Polysaccharides from Tea Materials[J]. Critical Reviews in Food Science and Nutrition,2015,55(7):930-938.
APA Xiao J.B.,&Jiang H..(2015).A Review on the Structure-Function Relationship Aspect of Polysaccharides from Tea Materials.Critical Reviews in Food Science and Nutrition,55(7),930-938.
MLA Xiao J.B.,et al."A Review on the Structure-Function Relationship Aspect of Polysaccharides from Tea Materials".Critical Reviews in Food Science and Nutrition 55.7(2015):930-938.
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