Interactions between tea polyphenols and nutrients in food
Abstract 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, Seite 3130-3150 |
| Beteiligte Personen: |
Dai, Yi‐Hui [VerfasserIn] |
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| Anmerkungen: |
© 2023 Institute of Food Technologists®. |
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| Umfang: |
21 |
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| doi: |
10.1111/1541-4337.13178 |
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| funding: |
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WLY015409163 |
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| 520 | |a Abstract 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. | ||
| 700 | 1 | |a Wei, Jia‐Ru |4 aut | |
| 700 | 1 | |a Chen, Xiao‐Qiang |4 aut | |
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