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Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions. Ā© 2023 Institute of Food TechnologistsĀ®.

Citation

Yi-Hui Dai, Jia-Ru Wei, Xiao-Qiang Chen. Interactions between tea polyphenols and nutrients in food. Comprehensive reviews in food science and food safety. 2023 Jul;22(4):3130-3150

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PMID: 37195216

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