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Citation: LIU Yanhong, LI Jing, LI Kun, YU Xiaoqi, WU Di. Dicey Tea Industry: Tea Polyphenols[J]. University Chemistry, ;2019, 34(8): 102-106. doi: 10.3866/PKU.DXHX201812015 shu

Dicey Tea Industry: Tea Polyphenols

LIU Yanhong ^1, ,
LI Jing ¹ ,
LI Kun ¹ ,
YU Xiaoqi ¹ ,
WU Di ^1,2,3

1.
College of Chemistry, Sichuan University, Chengdu 610064, P. R. China;
2.
Innovation & Entrepreneurship Office, Sichuan University, Chengdu 610064, P. R. China;
3.
Department of Academic Affair, Sichuan University, Chengdu 610064, P. R. China

Received Date: 18 December 2018

Tea polyphenols are the main active substances in pu-erh tea. They play an important role in anti-tumor, anti-virus, and antioxidant activity, as well as preventing senile cardiovascular and cerebrovascular diseases. In this paper, we, in a hint fiction, introduced the basic properties, physiological functions of tea polyphenols and described the effect of production technology on the content of tea polyphenols.
- Tea polyphenols,
- Active substances,
- Production technology
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