Comprehensive Reviews in Food Science and Food Safety
Volume 22, Issue 4 pp. 3130-3150
COMPREHENSIVE REVIEW
Yi-Hui Dai, Yi-Hui Dai Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China Contribution: Writing - original draft, Formal analysis, Software Search for more papers by this author Jia-Ru Wei Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China Contribution: Software Search for more papers by this author Corresponding Author Xiao-Qiang Chen Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China Correspondence Xiao-Qiang Chen, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China. Email: [emailprotected] Contribution: Supervision, Conceptualization, Formal analysis, Writing - review & editing, Resources Search for more papers by this author
Yi-Hui Dai, Yi-Hui Dai Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China Contribution: Writing - original draft, Formal analysis, Software Search for more papers by this author Jia-Ru Wei Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China Contribution: Software Search for more papers by this author Corresponding Author Xiao-Qiang Chen Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China Correspondence Xiao-Qiang Chen, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China. Email: [emailprotected] Contribution: Supervision, Conceptualization, Formal analysis, Writing - review & editing, Resources Search for more papers by this author
Abstract
Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.
CONFLICT OF INTEREST STATEMENT
The authors declare no conflicts of interest.
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Volume22, Issue4
July 2023
Pages 3130-3150
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