| 茶叶功能成分预防阿尔茨海默病研究进展 |
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| 引用本文： | 唐静怡,周方,曾鸿哲,李秀平,欧阳建,黄建安,刘仲华. 茶叶功能成分预防阿尔茨海默病研究进展[J]. 食品工业科技, 2022, 43(17): 501-513. DOI: 10.13386/j.issn1002-0306.2021100205 |
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| 作者姓名： | 唐静怡 周方 曾鸿哲 李秀平 欧阳建 黄建安 刘仲华 |
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| 作者单位： | 1.湖南农业大学茶学教育部重点实验室，湖南长沙 4101282.国家植物功能成分利用工程技术研究中心，湖南长沙 4101283.植物功能成分利用省部共建协同创新中心，湖南长沙 410128 |
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| 基金项目： | 国家重点研发计划（2017YFD0400803，2018YFC1604405）；财政部和农业农村部:国家现代农业产业技术体系资助（CARS-23）；国家自然科学基金项目（31471590，31100501） |
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| 摘 要： | 随着中国老龄化人口比例增长，阿尔茨海默病（Alzheimer disease，AD）的患病人数也不断增加。流行病学研究表明，饮茶有助于降低AD等神经退行性疾病的发生风险，其作用归功于茶叶所含功能成分具有调控AD主要致病因素的能力。本文系统总结了茶叶功能成分如茶多酚、茶氨酸、咖啡碱、茶黄素和茶皂素等对AD主要致病因素的影响研究，阐明了茶叶功能成分从β-淀粉样蛋白、Tau蛋白、乙酰胆碱、神经炎症和氧化应激等方面多靶点有效预防阿尔茨海默病的作用机制，以期为日常饮茶预防阿尔茨海默病和茶叶功能成分的开发提供理论基础。
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| 关 键 词： | 茶叶功能成分 阿尔茨海默病 β-淀粉样蛋白 Tau蛋白 乙酰胆碱 |
| 收稿时间： | 2021-10-21 |
Recent Advances in Research on Functional Ingredients in Tea that Can Prevent Alzheimer Disease |
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| TANG Jingyi,ZHOU Fang,ZENG Hongzhe,LI Xiuping,OUYANG Jian,HUANG Jian'an,LIU Zhonghua. Recent Advances in Research on Functional Ingredients in Tea that Can Prevent Alzheimer Disease[J]. Science and Technology of Food Industry, 2022, 43(17): 501-513. DOI: 10.13386/j.issn1002-0306.2021100205 |
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| Authors: | TANG Jingyi ZHOU Fang ZENG Hongzhe LI Xiuping OUYANG Jian HUANG Jian'an LIU Zhonghua |
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| Affiliation: | 1.Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China2.National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Changsha 410128, China3.Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China |
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| Abstract: | As the Chinese population aged, the number of Alzheimer disease (AD) patients is gradually increased. Epidemiological studies have shown that tea consumption can help reduce the risk of AD and other neurodegenerative diseases. It may be due to the ability of functional components contained in tea to regulate the main pathogenic factors of AD. In this article, the effects of tea functional components such as tea polyphenols, theanine, caffeine, theaflavin and tea saponin on the main pathogenic factors of AD are systematically summarized. The multi-target mechanism of tea functional components from aspects of β-amyloid, Tau protein, acetylcholine, neuroinflammation and oxidative stress, etc., to effectively prevent AD is clarified. It is expected to provide a theoretical basis for daily tea drinking to prevent AD and the development of tea functional ingredients. |
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