茶化学在降脂减肥中的应用

Application of Tea Chemistry in Lipid-lowering Weight Loss

茶,又名茗,文化历史悠久,长达4700多年,是我国常见的饮品,深受人们的喜爱。近年来由于肥胖患病率的明显增加以及如西布曲明等减肥药的不良反应频频出现,作为已被广泛饮用近千年的天然产品,茶叶的减肥效用愈加受到关注和认可。化学分析提取研究表明:茶中由于含有多种化学物质,如茶多酚、咖啡因以及维生素等,才使得其拥有保健养生的功效。本文希望总结目前茶在降脂减肥作用中的功效,重点以黑茶为例总结茶中化学成分促进降脂减肥的机理,并从化学的角度提出对茶的化学改性的可能途径,得以丰富大家对茶的认识以及对茶化学研究的可能性。

Tea,also named as“Ming”,has a long history of more than 4700 years,is a common drink in China,and loved by people.In recent years,due to the prevalence of obesity has increased significantly,and the frequent occurrence of adverse reactions in the slimming drugs such as sibutramine,tea as a natural product which has been widely drunk for nearly one thousand years,the slimming effect of tea has attracted more attention and recognition.Chemical analysis and extraction studies show that tea contains a variety of chemical substances,such as tea polyphenols,caffeine and vitamins,so that it has the efficacy of health care.In this paper,we hope to summarize the effect of tea inlipid-lowering weight loss,focusing on the dark tea as an example to summarize the mechanism of chemical components in tea to promotelipid-lowering weight loss,and put forward the possible ways of chemical modification to tea from the chemical point of view,enriching people's understanding of tea and the possibility of tea chemistry research.