University Chemistry ›› 2019, Vol. 34 ›› Issue (8): 102-106.doi: 10.3866/PKU.DXHX201812015

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Dicey Tea Industry: Tea Polyphenols

Yanhong LIU1,Jing LI1,Kun LI1,*(),Xiaoqi YU1,*(),Di WU1,2,3,*()   

  1. 1 College of Chemistry, Sichuan University, Chengdu 610064, P. R. China
    2 Innovation & Entrepreneurship Office, Sichuan University, Chengdu 610064, P. R. China
    3 Department of Academic Affair, Sichuan University, Chengdu 610064, P. R. China
  • Received:2018-12-18 Accepted:2019-01-10 Published:2019-03-06
  • Contact: Kun LI,Xiaoqi YU,Di WU E-mail:kli@scu.edu.cn;xqyu@scu.edu;wood@scu.edu.cn
  • Supported by:
    国家自然科学基金(21572147);国家自然科学基金(20972104);四川省科技厅科普项目(2019JDKP0065);四川大学双创专题研究项目(SCUCXCY1725)

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Abstract:

Tea polyphenols are the main active substances in pu-erh tea. They play an important role in anti-tumor, anti-virus, and antioxidant activity, as well as preventing senile cardiovascular and cerebrovascular diseases. In this paper, we, in a hint fiction, introduced the basic properties, physiological functions of tea polyphenols and described the effect of production technology on the content of tea polyphenols.

Key words: Tea polyphenols, Active substances, Production technology