This paper researches the application prospect and promotion value of winter tea. The research status of tea polysaccharides, tea polyphenols and catechins, the main constituents of winter tea, were analyzed. In addition, the economic value and social benefit value of winter tea were analyzed. The results show that winter tea can be used as a raw material for extracting tea polysaccharides for the production and R & D of basic substances for the healthy foods and medicines for lower blood sugar, blood lipids, increase immunity and delay aging; winter tea also has broad application prospects and value in biopharmaceuticals, skin care products and food; winter tea can increase the production and income of tea farmers and tea companies . Responding to the Chinese government’s strategy to fight poverty , “cold bubble” winter tea is suitable for the consumption habits of young people and residents of countries along the “Belt and Road”. Therefore, winter tea has higher application and promotion value.
KeywordsWinter TeaTea PolysaccharideFight PovertyBelt and Road
Chen, G. J., Yuan, Q. X., Saeeduddin, M. et al. (2016). Recent Advances in Tea Polysaccharides: Extraction, Purification, Physicochemical Characterization and Bioactivities. Carbohydrate Polymers, 153, 663-678. https://doi.org/10.1016/j.carbpol.2016.08.022
Chen, J. E., Feng, H. J. et al. (2009). Antioxidant Activity of Active Ingredients in Black Tea, Green Tea and Oolong Tea. Food Science, 30, 62-66.
Chen, X. Q., Lin, Z., Ye, Y., et al. (2010) Suppression of Diabetes in Nonobese Diabetic (NOD) Mice by Oral Administration of Watersoluble and Alkali-Soluble Polysaccharide Conjugates Prepared from Green Tea. Carbohydrate Polymers, 82, 28-33.
Chen, Z. X. (2014). Chinese Tea Dictionary. Beijing: China Light Industry Press.
Crespy, V., & Wiliamson, G. (2004). A Review of the Health Effects of Green Tea Catechins in in Vivo Animal Models. The Journal of Nutrition, 134, 3431-3440. https://doi.org/10.1093/jn/134.12.3431S
Guo, L. G., Shi, W. M. et al. (2013). Experimental Study on the Prevention and Treatment of Radiation Lung Injury by Tea Catechins. Modern Hospital, 13, 12-14.
He, X. B., Xue, C. K., Wei, S. R. et al. (2007). Inhibition Effect of Tea Polysaccharide on α-Amylase Activity and Its Effect on Blood Glucose in Diabetic Rats. Medical Herald, 26, 1284-1286.
Helieh, S., Jeffrey, O., & Ebersole, L. (2010). Green Tea Polyphenols Mediated Apoptosis Tea Polyphenols Mediated Apoptosis Inintestinal Epithelial Cells Intestinal Epithelial Cells by a FADD-Dependent Pathway Fad-Dependent Pathway. Journal of Cancer Therapy, 1, 105-113. https://doi.org/10.4236/jct.2010.13018
Hou, D. Y., Hui, R. H. et al. (2005). Determination of Polyphenols and Antioxidant Properties of Black Tea. Food Science, No. 8, 367-370.
Hu, X. F., & Yang, X. Q. (2001). Study on the Effect of Tea Catechins on Apoptosis of Cancer Cells. Tea Science, No. 1, 26-29.
Jiang, Y. W., Hua, J. J. et al. (2018). Analysis and Prospect of China’s Black Tea Industry. China Tea Processing, No. 4, 5-10.
Jung, M. H., Seong, P. N., Kim, M. H., Myong, N. H., & Chang, M. J. (2013). Effect of Green Tea Extract Microencapsulation on Hypertriglyceridemia and Cardiovascular Tissues in High Fructose-Fed Rats. Nutrition Research and Practice, 7, 366-372. https://doi.org/10.4162/nrp.2013.7.5.366
Kao, Y. H., Chang, H. H., & Lee, M. J. (2006). Tea, Obesity, and Diabetes. Molecular Nutrition & Food Research, 50, 188-210. https://doi.org/10.1002/mnfr.200500109
Kim, M. J., Nam, H. J., Kim, H. P. et al. (2013). OPB-31121, a Novel Small Molecular Inhibitor, Disrupts the JAK2/STAT3 Pathway and Exhibits an Antitumor Activity in Gastric Cancer Cells. Cancer Letters, 335, 145-152. https://doi.org/10.1016/j.canlet.2013.02.010
Li, S., Li, Y., & Wang, M. (2003). Study on the Effects of Tea Polyphenols on the Growth Inhibition, Antioxidant and Immune Regulation of Lewis Lung Cancer. Chinese Journal of Cancer Biotherapy, 10, 206-209.
Liu, R. Y., Zeng, Y., Lei, Z. et al. (2014). JAK/STAT3 Signaling Is Required for TGF-Beta-Induced Epithelial-Mesenchymal Transition in Lung Cancer Cells. International Journal of Oncology, 44, 1643-1651. https://doi.org/10.3892/ijo.2014.2310
Ma, L. F., & Shi, Y. et al. (2003). Analysis of the Content of Inorganic Elements in Famous Green Tea in China and Its Current Status. Tea, No. 2, 83-85.
Mai, Y. L., & Wang, C. Y. et al. (2019). Study on the Chemical Composition and Quality of Winter Tea. Modern Agricultural Science and Technology, No. 24, 205-206+211.
Martin, M. (2011). The Biology of Aging: 1985-2010 and beyond. The FASEB Journal, 25, 3756-3762. https://doi.org/10.1096/fj.11-1102.ufm
Peng, H. Q., Cai, W. M., & Xiang, S. (2003). Effect of Tea Polyphenols against Influenza Virus A3 in Vitro. Tea Science, 23, 19-81.
Ren, T. Y., An, Y. H. et al. (2009). Research Status of Functional Extraction and Health Care Function of Green Tea. Science and Technology of Food and Fermentation, 45, 15-18.
Sharma, N. H., Phan, H. T. et al. (2020). Black Tea Polyphenol Theaflavin as Promising Antioxidant and Potential Copper Chelator. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.10347
Shen, J., Chen, Z. L., Shen, X. Y. et al. (2007). Study on the Anti-Tumor Effect of Tea Polysaccharides and Its Immune Enhancement Effect. Zhejiang Preventive Medicine, 19, 10-12.
Shi, M., Chen, L. et al. (2018). Research Progress of Tea Polysaccharides in Anti-Oxidation and Delaying Aging. China Aesthetic Medicine, 27, 140-143.
Sun, Y. F., Yang, X. B., Lu, X. S. et al. (2013). Protective Effects of Keemun Black Tea Polysaccharides on Acute Carbon Tetrachloride-Caused Oxidative Hepatotoxicity in Mice. Food and Chemical Toxicology, 58, 184-192. https://doi.org/10.1016/j.fct.2013.04.034
Wang, C. Y., Mai, Y. L., Yan, L. F., Song, W. et al. (2019). Study on the Effect of Different Treatments on the Quality of Winter Tea. Anhui Agricultural Science Bulletin, 25, 124-126.
Wang, D. Y., Zhao, Y., Sun, F. et al. (2014). Protective Effects of Ziyang Tea Polysaccharides on CCl4-Induced Oxidative Liver Damage in Mice. Food Chemistry, 143, 371-378. https://doi.org/10.1016/j.foodchem.2013.08.005
Wang, Y. (2018). Application of Tea Polyphenols in the Food Industry (pp. 395). Abstracts of Papers of the 15th Annual Conference of Chinese Food Science and Technology Society. Chinese Academy of Food Science and Technology.
Wang, Y. F., Peng, Y. H., Wei, X. L. et al. (2010). Sulfationoftea Polysaccharides: Synthesis, Characterization and Hypoglycemic Activity. International Journal of Biological Macromolecules, 46, 270-274. https://doi.org/10.1016/j.ijbiomac.2009.12.007
Wang, Y. L., Zhao, Y., Andrae-Marobela, K. et al. (2013). Tea Polysaccharides as Food Antioxidants: An Old Woman’s Tale? Food Chemistry, 138, 1923-1927. https://doi.org/10.1016/j.foodchem.2012.09.145
Yang, B., Huang, W. et al. (2009). Research and Development Status of Green Tea Extracts. Meat Research, No. 12, 88-91.
Yang, J. G., Yu, H. N. et al. (2006). Research Progress on the Effects of Catechins on Prostate Cancer. Chinese Traditional and Herbal Drugs, No. 8, 1275-1278.
Yu, S. C., Liu, C., Wang, C. H. et al. (2012). Antioxidant Activity of Polyphenols in Anji White Tea. Lishizhen Medicine and Materia Medica Research, 23, 1184-1187.
Yu, S. C., Su, T., Yang, J. M., Peng, Z., Lin, J. et al. (2010). Hypoglycemic Effect of Anji White Tea Polysaccharide on Experimental Diabetic Mice. Tea Science, 30, 223-228.
Yu, Z., Shi, Y. T. et al. (2008). New Progress in the Research of Tea Polysaccharides. Guangdong Tea Industry, No. 6, 25-29.
Yuan, Z. Q., Song, W. et al. (2019). Trace Back to the History of Winter Tea and Its Current Development. China Tea, 41, 65-67.
Zhang, X. H., & Yang, X. Q. (2003) Inhibitory Effect of Tea Polyphenols and Catechins on the Growth of Prostate Cancer Cells. Tea, 29, 142-144.
Zhang, Y., Ni, D. J., Chen, Y. B. et al. (2011). Study on the Effect of Oolong Tea Polysaccharide on Blood Lipid Regulation and Its Mechanism. Tea Science, 31, 399-404.
Zhao, B. L. (2008). Tea Polyphenols Protect the Brain Nerves from Parkinson’s Disease Damage and Its Molecular Mechanism. Progress in Biochemistry and Biophysics, No. 7, 735-743.
Zheng, Q., Ding, L. et al. (2005). Study on the Effect of Catechin Catechins on Inhibiting the Proliferation of Influenza Virus. Public Health and Preventive Medicine, No. 4, 12-14.
Zhou, B. X., Kong, L. B., Chen, J. X. et al. (2009). Extraction of Polysaccharides from Pu’er Tea and Study on Hypoglycemic. Chinese Agricultural Science Bulletin, 25, 55-59.
Zhu, C., Zhao, S. H. et al. (2015). Research Status and Prospects of Black Tea Fermentation Process. Anhui Agricultural Sciences, 43, 383-384+387.
Zhu, Z. Q., Lu, D. B. et al. (2008). Current Status of Green Tea Industry Development in China. China Tea, No. 9, 4-5.