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Food Science and Human Wellness 2015, 4(4): 133-146 https://doi.org/10.1016/j.fshw.2015.10.002
Research Article | Open Access | Issue | Published: 09 November 2015

Chemistry and health beneficial effects of oolong tea and theasinensins

Show Author's Information Monthana Weerawatanakorna,  Wei-Lun Hungb,  Min-Hsiung Panc,  Shiming Lib,  Daxiang Lid,  Xiaochun Wand,  Chi-Tang Hob( )
Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan, China
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei 230036, Anhui, China

Peer review under responsibility of Beijing Academy of Food Sciences.

Cite this article:
Weerawatanakorn M, Hung W-L, Pan M-H, et al. Chemistry and health beneficial effects of oolong tea and theasinensins. Food Science and Human Wellness, 2015, 4(4): 133-146. https://doi.org/10.1016/j.fshw.2015.10.002
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Abstract Full text About this article

Among six major types of tea (white, green, oolong, yellow, black, and dark teas) from Camellia sinensis, oolong tea, a semi-fermented tea, with its own unique aroma and taste, has become a popular consumption as indicated by the increasing production. Representing the characteristic flavonoids of oolong tea, theasinensins are dimeric flavan-3-ols. Many recent studies have indicated that oolong tea and theasinensins possess several health benefit properties. We consider it significant and necessary to have a comprehensive review in the recent advances of oolong tea. Therefore, the aim of the present review is to provide a new perspective on oolong tea and its characteristic phytochemicals, theasinensins associated with health benefits, molecular action pathway, and chemical mechanism of theasinensin formation from scientific evidences available on the literature. Furthermore, the chemical characterization of the oxidation products and the model oxidation system to the chemical changes of theasinensins are also discussed.


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About this article

Chemistry and health beneficial effects of oolong tea and theasinensins

Show Author's information Monthana Weerawatanakorna, Wei-Lun Hungb, Min-Hsiung Panc, Shiming Lib, Daxiang Lid, Xiaochun Wand, Chi-Tang Hob( )
Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan, China
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei 230036, Anhui, China

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

Among six major types of tea (white, green, oolong, yellow, black, and dark teas) from Camellia sinensis, oolong tea, a semi-fermented tea, with its own unique aroma and taste, has become a popular consumption as indicated by the increasing production. Representing the characteristic flavonoids of oolong tea, theasinensins are dimeric flavan-3-ols. Many recent studies have indicated that oolong tea and theasinensins possess several health benefit properties. We consider it significant and necessary to have a comprehensive review in the recent advances of oolong tea. Therefore, the aim of the present review is to provide a new perspective on oolong tea and its characteristic phytochemicals, theasinensins associated with health benefits, molecular action pathway, and chemical mechanism of theasinensin formation from scientific evidences available on the literature. Furthermore, the chemical characterization of the oxidation products and the model oxidation system to the chemical changes of theasinensins are also discussed.

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Acknowledgements
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Publication history

Received: 28 September 2015
Revised: 15 October 2015
Accepted: 25 October 2015
Published: 09 November 2015
Issue date: December 2015

Copyright

© 2015 Beijing Academy of Food Sciences.

Acknowledgements

This study was made possible by Naresuan University, Phisanulok, Thailand under the International Research University (IRU) program and Anhui Major Demonstration Project for Leading Talent Team on Tea Chemistry and Health, Anhui Department of Education, Hefei, China.

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