Interactions between tea polyphenols and nutrients in food
© 2023 Institute of Food Technologists®..
Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:22 |
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| Enthalten in: |
Comprehensive reviews in food science and food safety - 22(2023), 4 vom: 31. Juli, Seite 3130-3150 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Dai, Yi-Hui [VerfasserIn] |
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| Links: |
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| Themen: |
Antioxidants |
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| Anmerkungen: |
Date Completed 17.07.2023 Date Revised 16.11.2023 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1111/1541-4337.13178 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions | ||
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