茶叶主要功能性成分的营养健康作用循证研究  

Evidence-based research on the nutritional and health effects of functional components of tea

作　　者：和智坚 李毓萍 卜凡 崔佳 毕馨文 崔远捷 郭智源 李鸣 HE Zhijian;LI Yuping;BU Fan;CUI Jia;BI Xinwen;CUI Yuanjie;GUO Zhiyuan;LI Ming(West China School of Public Health/West China Fourth Hospital,Sichuan University,Chengdu,Sichuan 610041,China;Department of Clinical Nutrition,West China Second Hospital,Chengdu,Sichuan 610041,China;Department of Clinical Nutrition,Sichuan Provincial People’s Hospital,Chengdu,Sichuan 610072,China;Department of Clinical Nutrition,The Second People’s Hospital of Yibin,Yibin,Sichuan 644000,China)

机构地区：[1]四川大学华西公共卫生学院/华西第四医院,四川成都610041 [2]华西第二医院临床营养科,四川成都610041 [3]四川省人民医院临床营养科,四川成都610072 [4]宜宾市第二人民医院临床营养科,四川宜宾644000

出　　处：《上海预防医学》2025年第2期190-198,共9页Shanghai Journal of Preventive Medicine

基　　金：四川省科技厅重点研发项目(2020YFN0154)。

摘　　要：茶叶作为我国传统的营养健康经济作物,在促进人体健康、预防和控制慢性疾病等方面具有一定意义。研究表明,茶叶营养健康功效的发挥得益于其含有丰富的功能性成分,主要包括茶多酚、茶色素、茶多糖、茶氨酸和生物碱等生物活性物质。目前,学术界不断开展各种有关茶叶功能性成分健康作用的动物及人体实验,已经积累了丰富的研究数据和资料。基于此,本文回顾搜集了有关茶叶主要功能性成分营养健康作用的文献,采取循证研究的方法,筛选提取相关数据进行定性和定量meta分析,归纳总结茶多酚、茶色素、茶多糖、茶氨酸和生物碱5种茶叶功能性成分的营养健康作用。研究表明,茶多酚、茶色素、茶多糖、茶氨酸和生物碱具有不同的健康功效,有望在促进人体健康、预防和控制疾病方面发挥其独特作用。As a traditional nutritional and healthy cash crop in China,tea has certain significance in promoting human health and preventing and controlling chronic diseases.Studies have shown that the nutritional health effect of tea is due to its rich functional components,mainly including tea polyphenols,tea pigments,tea polysaccharides,theanine,alkaloids and other bioactive substances.At present,researchers from the academic circles have continuously carried out animal and human experiments on the health effects of various functional components of tea,which has accumulated abundant research data and materials.Based on this,this article reviews the literature on the nutritional and health effects of the main functional components of tea,and adopts the method of evidence-based research to screen and extract relevant data for qualitative and quantitative meta-analysis.Subsequently,the nutritional health effects of the five functional components of tea,namely tea polyphenols,tea pigments,tea polysaccharides,theanine,and alkaloids,are summarized and outlined.Studies have shown that tea polyphenols,tea pigments,tea polysaccharides,theanine and alkaloids have different health effects and are expected to play their unique roles in promoting human health and preventing and controlling diseases.

关 键 词：茶 功能性成分 营养健康作用 循证研究 META分析 

分 类 号：R151.41[医药卫生—营养与食品卫生学]