健康中国背景下的茶叶功能研究与生物技术在健康茶饮开发中的应用

Functional research on Chinese tea and the application of biological methods in the development of healthy tea products for the plan of healthy China

茶是我国一种历史悠久的营养健康经济作物,具有降低糖尿病、肥胖、心血管疾病等慢病风险、延缓疾病进程的积极作用;但是,我国消费者对于茶叶的健康价值存在一定的认知误区,而且现有产品无法满足消费者的多元化需求,从而影响了茶叶的消费。本文回顾了茶叶健康的典籍记载,分析了现代医学研究进展,简述了茶叶健康的法规现状,介绍了生物工程、酶工程在现代茶开发中的应用,并特别说明了组学技术在研究茶叶多组分物质基础、代谢特征及功效作用机制等方面的应用。文章指出,为推动茶产业向营养健康转型,应首先提升茶叶品质、制备功能型茶及茶制品,标准化及功能因子的富集是这一过程需要考虑的问题。在此基础上,基于科学证据和实践对茶叶功能及安全性进行系统评价,解读茶及茶制品的健康作用特征、量效关系及物质基础。最终通过开展健康饮茶指导,推动饮茶成为现代人健康饮食生活方式的有机组成,助力健康中国目标的实现。

Chinese tea has been a key nutritional and healthy food resource since ancient times.Drinking tea can reduce the risk of developing and delay the progress of chronic diseases like diabetes,obesity and cardiovascular diseases.However,the available tea products can not fulfill consumers’needs nowadays;and it is difficult for consumers to know exactly about the health characteristics of tea.This article aims to review the historical records of Chinese tea,the relationships between tea and human health,and the relevant regulations in different countries.Enzymatic and bioengineering techniques applied to produce standardized tea products are discussed.Omics technologies,which are used to study the chemical compositions,metabolic characteristics and mechanism of actions of tea,are also introduced.We conclude that tea should be developed into high quality goods,functional beverages or foods instead of traditional agricultural products in the first place.Development of standardized tea products and enrichment of functional components are both necessary.Secondly,safety and efficacy evaluations are needed to interpret functional characteristics of specific tea products.Dose-effect relationship and chemical compositions should also be studied.Finally,guidance on healthy tea drinking is necessary to promote tea to be regarded as an important element of healthy life-style in modern times,and help meet the aim of Healthy China.