摘要： 紅茶是鮮葉在加工過程中經(jīng)酶促氧化等反應所制成的一類茶,與其他種類茶葉相比,風味物質(zhì)和功能因子種類也有所差異。紅茶中的內(nèi)含成分賦予其多種保健功能,對胃腸道的生理調(diào)節(jié)與疾病預防作用就是其中之一。紅茶功能成分可以通過抑制有害菌生長、促進有益菌生長來改善腸道菌群結(jié)構(gòu);通過防止組織氧化和修復氧化損傷,并與胃粘液和谷胱甘肽等物質(zhì)相互作用來保護胃腸道黏膜;通過與消化酶相互作用,促進胃腸道的蠕動來調(diào)節(jié)消化吸收;通過與免疫系統(tǒng)調(diào)節(jié)因子、相關(guān)轉(zhuǎn)錄因子和一系列酶類的相互作用來預防胃腸道疾病。本文就近年來紅茶在這幾個方面的生理調(diào)節(jié)與疾病預防作用的研究狀況進行闡述。

關(guān)鍵詞: 紅茶, 胃腸道, 疾病, 保健

Abstract: Fresh leaves are processed into black tea by a series of enzymatic oxidation and other reactions. There are some distinctions in the flavor and functional chemicals between black tea and other tea. The black tea is endued with numerous health care functions by its chemical components, which play roles in the physiological regulation and illness prevention in gastrointestinal tract. The functional components in black tea can keep the intestinal flora balance by inhibiting the growth of harmful bacteria and promoting the growth of beneficial bacteria, protect the gastrointestinal mucosa by preventing oxidation of tissues, repairing oxidative damages and interaction with gastric mucus, glutathione and other substances. It can also adjust digestion and absorption by interaction with the enzyme digestion and promoting gastrointestinal peristasis, prevent gastrointestinal disease by interaction with the immune system regulatory factors, related transcription factors and enzymes. This paper reviews the recent advance in physiological regulation and disease prevention by black tea.

Key words: black tea, gastroenterologyk, disease, health care

中圖分類號: 

TS272.5+2

R573

R574

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網(wǎng)址: 紅茶對胃腸道生理調(diào)節(jié)與疾病預防作用的研究進展 http://m.u1s5d6.cn/newsview1333832.html