红茶对胃肠道生理调节与疾病预防作用的研究进展

摘要/Abstract

摘要： 红茶是鲜叶在加工过程中经酶促氧化等反应所制成的一类茶,与其他种类茶叶相比,风味物质和功能因子种类也有所差异。红茶中的内含成分赋予其多种保健功能,对胃肠道的生理调节与疾病预防作用就是其中之一。红茶功能成分可以通过抑制有害菌生长、促进有益菌生长来改善肠道菌群结构;通过防止组织氧化和修复氧化损伤,并与胃粘液和谷胱甘肽等物质相互作用来保护胃肠道黏膜;通过与消化酶相互作用,促进胃肠道的蠕动来调节消化吸收;通过与免疫系统调节因子、相关转录因子和一系列酶类的相互作用来预防胃肠道疾病。本文就近年来红茶在这几个方面的生理调节与疾病预防作用的研究状况进行阐述。

关键词: 红茶, 胃肠道, 疾病, 保健

Abstract: Fresh leaves are processed into black tea by a series of enzymatic oxidation and other reactions. There are some distinctions in the flavor and functional chemicals between black tea and other tea. The black tea is endued with numerous health care functions by its chemical components, which play roles in the physiological regulation and illness prevention in gastrointestinal tract. The functional components in black tea can keep the intestinal flora balance by inhibiting the growth of harmful bacteria and promoting the growth of beneficial bacteria, protect the gastrointestinal mucosa by preventing oxidation of tissues, repairing oxidative damages and interaction with gastric mucus, glutathione and other substances. It can also adjust digestion and absorption by interaction with the enzyme digestion and promoting gastrointestinal peristasis, prevent gastrointestinal disease by interaction with the immune system regulatory factors, related transcription factors and enzymes. This paper reviews the recent advance in physiological regulation and disease prevention by black tea.

Key words: black tea, gastroenterologyk, disease, health care

中图分类号:

杜钰, 袁海波, 陈小强, 胡婷, 江用文. 红茶对胃肠道生理调节与疾病预防作用的研究进展[J]. 茶叶科学, 2017, 37(1): 10-16.

DU Yu, YUAN Haibo, CHEN Xiaoqiang, HU Ting, JIANG Yongwen. Research Progress of Black Tea on the Physiological Regulation and Disease Prevention in Gastrointestinal Tract[J]. Journal of Tea Science, 2017, 37(1): 10-16.

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