Research Progress of Black Tea on the Physiological Regulation and Disease Prevention in Gastrointestinal Tract

DU Yu; YUAN Haibo; CHEN Xiaoqiang; HU Ting; JIANG Yongwen

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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (1) : 10-16.

Research Progress of Black Tea on the Physiological Regulation and Disease Prevention in Gastrointestinal Tract

DU Yu¹, YUAN Haibo², CHEN Xiaoqiang^1,*, HU Ting¹, JIANG Yongwen^2,*

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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.

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black tea / disease / gastroenterologyk / health care

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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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