Please use this identifier to cite or link to this item:
|標題:||Tea from Wild Pu'er Tree is Rich in Strictnin, A Phenolic Compound Possessing Inhibitory Potency on Influenza Virus
Jason T. C. Tzen
|關鍵字:||Antiviral activity;Pu'er tea;wild tree tea;抑制流感病毒;普洱茶;野生古樹茶||出版社:||臺中巿： 國立中興大學農學院||Project:||農林學報, Volume 63, Issue 2, Page(s) 123-131.||摘要:||
Pu'er tea plants are mainly cultivated as shrubs or trees for the production of ＂Tai-di tea＂ and ＂Gu-shu tea＂, respectively. For commercial mass-production of Tai-di tea, tea plants are domestically cultivated in a highly compacted manner. In contrast, Gu-shu tea is produced from large tea trees that may grow tall domestically or naturally in the wild forests. Pu'er tea product from wild trees is generally considered better. According to our study, the strictinin, almost undetectable in Taiwan oolong tea, is the major phenolic compound in Pu'er teas, particularly those produced from wild trees. Due to its thermal instability, strictinin could be completely decomposed to gallic acid and ellagic acid during the heating process. The plaque reduction assay demonstrates that strictinin, as well as its thermal degraded products possess inhibitory potency on influenza virus, with ellagic acid having relatively higher inhibition activity. Recent advances in post-fermentation process has allowed expedited conversion of raw Pu'er teas to ripened ones, however, the current study examining various ripened Pu'er teas has found that phenolic compounds are at least partially or completely degraded in their infusions. Therefore, it is suggested that to maintain the antiviral activity, post-fermentation processes should be monitored to sustain sufficient quantities of phenolic compounds, particularly ellagic acid converted from strictinin in the final products of ripened Pu'er teas.
|Appears in Collections:||第63卷 第02期|
Show full item record
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.