Advances in Purple Tea Research: Chemical Compositions, Anthocyanin Synthesis and Regulation, Processing, and Health Benefits
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Published:2024-01-04
Issue:1
Volume:10
Page:50
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ISSN:2311-7524
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Container-title:Horticulturae
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language:en
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Short-container-title:Horticulturae
Author:
Yan Meihong12, Huang Xiangxiang12, Xie Nianci12, Zhao Tiyue12, Zhu Mingzhi12ORCID, Li Juan12, Wang Kunbo123
Affiliation:
1. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China 2. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China 3. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Changsha 410125, China
Abstract
Purple tea, renowned for its anthocyanin content and distinctive purple hue, has gained prominence. The anthocyanin content in purple tea can exceed three times that of traditional green-leaf tea. Purple tea harbors various anthocyanins, implicating intricate pathways of biosynthesis and transcriptional regulation. Concurrently, owing to its distinctive chemical composition, the processing of purple tea may be constrained, potentially influencing the sensory attributes and flavor profile of the tea. The richness of anthocyanins in purple tea has yielded potential health benefits, including antioxidative and anti-cancer properties, rendering purple tea a sought-after commodity in the tea market. However, current research on purple tea remains incomplete, including indistinct networks of anthocyanin biosynthesis and regulatory mechanisms, incomplete chemical characterization, and a need for comprehensive investigations into its biological activities. The limited research foundation has greatly reduced the popularity and consumption of purple tea. This paper aims to provide an overview of recent advancements in the biosynthesis and regulation of anthocyanins, as well as the chemical compositions, processing, and health benefits of purple tea. This review will provide the groundwork for future efforts in the selection and innovation of purple tea germplasm, purple tea processing, and the expansion of the market for purple tea consumption.
Funder
National Key Research and Development Program of China National Natural Science Foundation of China Natural Science Foundation of Hunan Province for Outstanding Young Scholars Yunnan Province Key Research and Development Program of China Xiangxizhou Key Research and Development Program
Subject
Horticulture,Plant Science
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