Characterization and Health Benefits of Bioactive Compounds in Tea and Tea Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (20 November 2021) | Viewed by 4891
Special Issue Editor
Interests: phenolic compounds; Lamiaceae family herbs; antioxidant properties; anthocyanins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Tea is one of the most popular beverages worldwide, and its consumption has been associated with a range of reported health benefits. Although tea may be prepared from herbal blends of various flowers, spices, and plants, true tea is produced from the Camellia sinensis bush by harvesting, drying, and processing its leaves or leaf buds. Leaves of the tea plant contain high concentrations of flavonoids and other phenolic compounds, secondary plant metabolites that can also act as antioxidants. When tea is brewed or used to make food products, these bioactive compounds may confer a range of protective properties when consumed as part of the human diet, particularly against diseases related to oxidative stress.
This Special Issue invites research to characterize the bioactive compounds found within all varieties of tea as well as tea-based functional foods and other related products. Papers may focus on the development of novel methods for tea analysis, identifying bioactive tea components, or determining the relationship between tea chemical composition and resulting antioxidant properties. Assessment of the health-promoting properties of bioactive compounds found within tea and its related products, including studies of bioavailability, bioaccessibility, and mechanisms of action, are also welcome. Submissions may either provide a review of the scientific literature or describe original research.
Prof. Dr. Emily D. Niemeyer
Guest Editor
Manuscript Submission Information
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Keywords
- tea
- camellia sinensis
- flavonoids
- phenolic compounds
- antioxidants
- chemical analysis
- bioavailability
- analytical methods
- health effects
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