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Journal of Tea Science ›› 2014, Vol. 34 ›› Issue (4): 315-323.doi: 10.13305/j.cnki.jts.2014.04.001

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Review on Theasinensins in Tea

XU Bin1,2, XUE Jinjin1,2, JIANG Heyuan1,*, ZHANG Jianyong1, WANG Yan1   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Plants Biology And Resources Utilization of Agriculture Ministry, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2014-01-16 Revised:2014-03-07 Online:2014-08-15 Published:2019-09-03

Abstract: Theasinensins (TSs) are produced by oxidation of catechins. Catechins, due to tea rolling, come into and contact with enzymes during tea processing, TSs are generated. The research achievements indicated the physiological function, recently, rising concern of TSs. The article summarized the discovery of TSs, mechanism of TSs formation, analytical method, separation and preparation, pharmacological action.

Key words: tea, catechins, dehydrotheasinensins, theasinensins, theaflavins

CLC Number: