茶叶中没食子酸在医学应用中的研究进展

Research Progress of Gallic Acid of Tea in Medical Application

饮茶具有诸多保健功效,然茶叶中所含单宁酸确会对身体造成负面影响,过量单宁酸会影响铁质吸收、对胃黏膜造成伤害。诸多科学文献证实利用生物技术可将茶叶中单宁酸降低,以机能性微生物进行后发酵处理,可迅速稳定制作高含量没食子酸茶叶,所制作的茶汤不仅回甘,亦可提升其保健功效,降低单宁酸对人体危害。应用茶叶后发酵技术已应用至生物医学领域,将来可作为有效的饮食以预防抽烟引起相关癌症发生的科学依据,同时可促进保健茶产业的发展。

Drinking tea has many health benefits,but the tannins contained in tea do have a negative impact on the human body.Excessive tannins can affect iron absorption and cause damage to the gastric mucosa.Many scientific documents have proved that the use of biotechnology can reduce the tannin in tea,and post-fermentation with functional microorganisms can quickly and stably produce high-content gallic acid tea.The tea soup can not only regain sweetness,but also improve its health benefits and reduce the harm of tannins to the human body.The post-fermentation technology of tea has been applied to the field of biomedicine,and it can be used as a scientific basis for effective diet to prevent related cancers caused by smoking,promoting the development of the health tea industry.