a Department of Biology , College of Life & Environment Science, Shanghai Normal University , Shanghai , 200234 , PR China.
Crit Rev Food Sci Nutr. 2015;55(7):930-8. doi: 10.1080/10408398.2012.678423.
Tea (Camellia sinensis) has a long history of medicinal use in the world. The chemical components of tea mainly consist of polyphenols (TPP), proteins, polysaccharides (TPS), chlorophyll, alkaloids, and so on. Great advances have been made in chemical and bioactive studies of catechins and TPP from tea in recent decades. However, the TPS from tea materials have received much less consideration than that of TPP. The number of relevant publications on the TPS from tea leaves and flowers has increased rapidly in recent years. This mini-review summarizes the structure-function relationship of TPS from tea leaves and flowers. The application of purified TPS from tea material as functional or nutritional foods was still little. It will help to develop the function foods with tea TPS and better understand the structure-bioactivity relationship of tea TPS.
茶（Camellia sinensis）在世界范围内有着悠久的药用历史。茶叶的化学组成主要包括多酚（TPP）、蛋白质、多糖（TPS）、叶绿素、生物碱等。近几十年来，对茶叶中儿茶素和 TPP 的化学和生物活性研究取得了很大进展。然而，与 TPP 相比，茶叶材料中的 TPS 受到的关注要少得多。近年来，关于茶叶和花朵 TPS 的相关出版物数量迅速增加。本综述总结了茶叶 TPS 的结构-功能关系。作为功能性或营养食品的茶叶材料中纯化的 TPS 的应用仍然很少。这将有助于开发具有茶 TPS 的功能食品，并更好地理解茶 TPS 的结构-生物活性关系。
