Biological Activity of Functional Components in Tea and Their Multi-Faceted Utilization

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: 31 January 2027 | Viewed by 46

Special Issue Editors


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Guest Editor
1. National Engineering Research Center for Utilization of Plant Functional Components, Changsha 410000, China
2. National Key Laboratory of Tea Germplasm Innovation and Resource Utilization, Changsha 410000, China
3. Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410000, China
Interests: high-efficiency utilization of tea resources and evaluation of active ingredients; development of functional foods from tea and exploration of microbial resources

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Guest Editor
National Key Laboratory of Natural Product Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China
Interests: natural phytochemistry and materials science; plant–environment interaction; functional polymers and plant stress; biological interface
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Special Issue Information

Dear Colleagues,

Tea contains a wealth of phytochemicals, including secondary metabolites of the tea plant itself and novel compounds formed during processing. These compounds are not only the material basis for the unique flavor of tea, but also serve as dietary active factors that give tea its health value. Despite numerous studies reporting the remarkable biological activities of different functional components in tea, including tea polyphenols, theanine, tea polyphenol oxidation products, and tea polysaccharides, in areas such as anti-aging, antioxidant activity, metabolism regulation, and immunity. However, there are still many scientific questions to be answered regarding the specific targets of known compounds, the biological activities of unknown compounds, and the practical applications of active compounds. This Special Issue, “Evaluation of the Activity of Functional Components in Tea and Their Multi-Faceted Utilization”, focuses on the active functions and targets of known plant compounds in tea, the activity evaluation of novel isolated compounds in tea, and the multi-faceted utilization of active components in tea. The submitted manuscript must be the first submission and must not have been submitted to other journals simultaneously.

Dr. Zhihao Qu
Prof. Dr. Mingxin Liu
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Plants is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • functional components of tea
  • extraction and separation
  • novel plant compounds
  • activity evaluation
  • cross-use

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This special issue is now open for submission.
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