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Journal of Tea Science ›› 2018, Vol. 38 ›› Issue (6): 606-614.doi: 10.13305/j.cnki.jts.2018.06.007

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Research Advance on Biosynthesis, Regulation and Function of Anthocyanins in Tea Plant

PANG Dandan, ZHANG Fen, ZHANG Yazhen, WEI Kang*, WANG Liyuan, CHENG Hao   

  1. Tea Research Institute, Chinese Academy of Agricultural Sciences, National Center for Tea Improvement, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China
  • Received:2018-03-19 Revised:2018-05-07 Online:2018-12-15 Published:2019-12-15

Abstract: Anthocyanins, a type of polyphenols and natural antioxidants, can benefit human health such as lowering blood lipids, pressure and against cancer. Purple tea cultivars enriched in anthocyanins, attract increasing attention in the market. Based on recent studies of anthocyanins, the types, biosynthesis pathway and physiological functions of anthocyanins in tea plants, as well as the internal and external factors affecting the biosynthesis of anthocyanins in tea plant were reviewed, which would provide theoretical foundation for the development and utilization of tea anthocyanins.

Key words: tea plant (Camellia sinensis), anthocyanins, biosynthesis, function

CLC Number: