茶多酚生理机制及其保健食品研发进展  

Physiological Mechanism of Tea Polyphenols and Development of Their Health Food

作　　者：张文娟 刘雪娜 李丽维 李建勋 宋文军[1] ZHANG Wen-juan;LIU Xue-na;LI Li-wei;LI Jian-xun;SONG Wen-jun(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Tasly Research Institute,Tianjin 300410,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]天士力研究院,天津300410

出　　处：《食品研究与开发》2023年第5期217-224,共8页Food Research and Development

摘　　要：茶多酚是茶叶中的主要活性成分。现代研究表明,茶多酚具有抗菌、抗炎、抗氧化、抗肿瘤、护肝、保护肠道、保护心血管等众多生理功能。深入研究茶多酚生理机制对其在保健食品领域的研发应用至关重要。该文以近年来国内外关于茶多酚的研究为基础,对其生理机制及保健食品研究现状进行归纳,以期为此类化合物的深度开发与应用提供参考。Tea polyphenols are the main active ingredients in tea. Modern pharmacological studies show that tea polyphenols have antibacterial,anti-inflammatory,anti-oxidative,anti-tumor,liver-protecting,intestinalprotecting,cardiovascular-protecting,and other extensive physiological mechanism. Therefore,it is essential to study the physiological mechanism of tea polyphenols and their application in health food. Based on the research of tea polyphenols in China and foreign countries in recent years,this paper summarized the research status of their physiological mechanism and health food,hoping to provide references for the in-depth development and clinical application of tea polyphenols.

关 键 词：茶多酚 生理机制 保健食品 生物利用度 剂型 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]