Chemical Analysis / Biological Functions of Tea

Dear Colleagues,

Tea is one of the most widely consumed beverages in the world and has been used for centuries for its biological functions. The biological functions of tea have been attributed to its abundant active components, which include tea polyphenol, caffeine, theanine, among others. Despite much excellent chemical and biological exploration, unexploited potentials of tea compounds still exist. The large number and variety of tea compounds as well as their secondary metabolites need further exploration. Chemical analysis, especially the advancement of high-precision analysis techniques and modern data analysis methods, has provided new tools for qualitative and quantitative analysis of tea compounds. These components have been found to not only exhibit various biological functions in animals, such as anti-inflammatory, anti-cancer, neuroprotective, and cardiovascular protective effects, but also act on the growth and development of plants, such as providing defense against pests and diseases, growth regulation, and stress tolerance. Moreover, the various effects of tea components on microorganisms such as bacteria, fungi, and viruses have also been reported. Intensive research of tea components and their biological functions will potentially contribute to their wider and more efficient use in the fields of biologic, medical, and environmental industries.

This Special Issue aims to provide recent findings on the chemical analysis, biological functions, and action mechanisms and applications of tea components. Both original research and review articles are welcome.

Dr. Qiang Chu
Dr. Ping Chen
Guest Editors

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