Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential—2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 31 July 2025 | Viewed by 836
Special Issue Editors
Interests: tea; bioactive components; encapsulation; delivery; bioactivity; bioavailability; metabolic disorders; intestinal microbiota
Special Issues, Collections and Topics in MDPI journals
Interests: tea nutrition and safety; nutraceuticals; food colloids; food delivery systems; food digestion
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/CD50SZ4ZXY) was an amazing success, receiving widespread attention and interest from a wide range of scholars. I would like to take this opportunity to thank them for their contributions and support. This topic continues to play a pivotal role in the field of food today, and I believe that now is the perfect time to launch Volume II. I hope that it will be as successful as Volume I and that it will have clear significance and value for this field.
Tea is widely consumed worldwide, and is the second most consumed beverage after water. Drinking tea exhibits many health benefits for the human body, such as ameliorating peroxide-related diseases, cardiovascular diseases, immune-related diseases, obesity, muscle function, insomnia, and neurodegenerative diseases. Freshly picked tea contains a variety of bioactive components, including polyphenols (25%–30%), carbohydrates (5%–7%), protein (15%–20%), fiber (26%), lignin (6.5%), minerals (5%), amino acids (1%–4%), lipids (2%), organic acids (1.5%), chlorophyll (0.5%), carotenoids (0.5%), and vitamins. However, due to the physicochemical properties of active ingredients, interactions with other food components, and their degradation in the gastrointestinal tract, the absorption of active ingredients in tea is often greatly limited, showing low bioavailability, making it difficult to exert good physiological activity to prevent metabolic disorders and neurodegenerative diseases. Therefore, on the basis of confirming the bioactivity of different natural bioactive components from tea, it is very meaningful to find and develop good entrapment and delivery strategies to improve the metabolism and absorption of bioactive components and maximize their health benefits, which will lay the foundation for the in-depth utilization of tea resources.
Prof. Dr. Xinlin Wei
Dr. Yang Wei
Guest Editors
Manuscript Submission Information
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Keywords
- tea
- natural bioactive components
- extraction
- processing
- bioactivity
- bioavailability
- encapsulation
- delivery
- metabolic disorders
- neurodegenerative diseases
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