Polysaccharides from Chinese tea: recent advance on bioactivity and function.

@article{Cao2013PolysaccharidesFC,
  title={Polysaccharides from Chinese tea: recent advance on bioactivity and function.},
  author={Hui Cao},
  journal={International journal of biological macromolecules},
  year={2013},
  volume={62},
  pages={76-9}
}
Tea (Camellia sinensis) has a long history of medicinal use in Asian countries such as China, Japan, India and Thailand as ancient as 500,000 years ago. Tea is globally one of the most popular and lowest cost beverages, next only to water. Tea leaves are popularly consumed with unfermented (green tea), semi-fermented (oolong tea), and fermented (black and puerh) forms. The chemical composition of tea mainly includes polyphenols (TPP), proteins, polysaccharides (TPS), chlorophyll, and alkaloids… CONTINUE READING

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