茶多酚与多糖的相互作用：作用机理及功能特性变化研究进展

doi:10.13305/j.cnki.jts.2019.02.010

Abstract

Abstract: Tea polyphenols (TP) have various biological activities including anti-oxidation, anti-tumor, anti-cancer, anti-virus and the enhancement of non-specific immunity of human body. After combining with various polysaccharides such as cyclodextrin, black fungus polysaccharide or chitosan, some biological activities of TP can be strengthened. However, the mechanism of the interaction between TP and polysaccharides still remains unclear. Therefore, it is of great importance to explore the structure and interaction between TP and polysaccharides. Recently, an increasing number of researches were reported on the interaction between TP and polysaccharides. Generally, this review introduced the classification and structure of TP and polysaccharides, then summarized the types, influencing factors, research methods and function of interactions between TP and polysaccharides, which provided a reference for the subsequent study of the interaction between TP and polysaccharides with other active substances and changes in functional properties.

Key words: polysaccharides, tea polyphenols, interaction

CLC Number:

ZHU Lin, WU Long, CHEN Xiaoqiang, CHEN Xueling, WU Zhengqi, SHI Yong. Interaction between Tea Polyphenols and Polysaccharides: Progress in Research on Mechanism and Function[J]. Journal of Tea Science, 2019, 39(2): 203-210.

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Interaction between Tea Polyphenols and Polysaccharides: Progress in Research on Mechanism and Function

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