Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea.
| Published in | International Journal of Nutrition and Food Sciences (Volume 10, Issue 1) |
| DOI | 10.11648/j.ijnfs.20211001.15 |
| Page(s) | 24-32 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Purple Tea, Processing, Composition, Functional Activity, Anthocyanin
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APA Style
Yaoyao Li, Peipei Yuan, Chengyan Wang, Zhengqi Wu. (2021). The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea. International Journal of Nutrition and Food Sciences, 10(1), 24-32. https://doi.org/10.11648/j.ijnfs.20211001.15
ACS Style
Yaoyao Li; Peipei Yuan; Chengyan Wang; Zhengqi Wu. The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea. Int. J. Nutr. Food Sci. 2021, 10(1), 24-32. doi: 10.11648/j.ijnfs.20211001.15
AMA Style
Yaoyao Li, Peipei Yuan, Chengyan Wang, Zhengqi Wu. The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea. Int J Nutr Food Sci. 2021;10(1):24-32. doi: 10.11648/j.ijnfs.20211001.15
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Download@article{10.11648/j.ijnfs.20211001.15,
author = {Yaoyao Li and Peipei Yuan and Chengyan Wang and Zhengqi Wu},
title = {The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea},
journal = {International Journal of Nutrition and Food Sciences},
volume = {10},
number = {1},
pages = {24-32},
doi = {10.11648/j.ijnfs.20211001.15},
url = {https://doi.org/10.11648/j.ijnfs.20211001.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211001.15},
abstract = {Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea.},
year = {2021}
}
TY - JOUR T1 - The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea AU - Yaoyao Li AU - Peipei Yuan AU - Chengyan Wang AU - Zhengqi Wu Y1 - 2021/03/22 PY - 2021 N1 - https://doi.org/10.11648/j.ijnfs.20211001.15 DO - 10.11648/j.ijnfs.20211001.15 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 24 EP - 32 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20211001.15 AB - Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea. VL - 10 IS - 1 ER -
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