Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea

• Published in: Journal of agricultural and food chemistry 2019-05, Vol.67 (19), p.5318-5349
• Main Authors: Meng, Xiu-Hua, Li, Na, Zhu, Hong-Tao, Wang, Dong, Yang, Chong-Ren, Zhang, Ying-Jun
• Format: Article
• Language: English
• Subjects: Camellia sinensis - chemistry; Camellia sinensis - classification; Camellia sinensis - growth & development; Humans; Molecular Structure; Plant Extracts - chemistry; Plant Leaves - chemistry; Plant Leaves - growth & development; Tea - chemistry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.8b05037

Tea, as one of the most popular beverages with various bioactivities, is commonly produced from the fresh leaves of two widely cultivated tea plants, Camellia sinensis and C. sinensis var. assamica. Both plants belong to the genus Camellia section Thea, which was considered to have 12 species and 6 varieties according to Min’s taxonomic system. Most species, except the cultivated species, are known as wild tea plants and have been exploited and utilized to produce tea by the local people of its growing areas. Thus far, six species and varieties have been phytochemically studied, leading to the identification of 398 compounds, including hydrolyzable tannins, flavan-3-ols, flavonoids, terpenoids, alkaloids, and other phenolic and related compounds. Various beneficial health effects were reported for tea and its components, involving antioxidant, antitumor, antimutagenic, antidiabetic, hypolipidemic, anti-inflammatory, antimicrobial, antiviral, antifungal, neuroprotective, hepatoprotective, etc. In this review, the geographical distribution of tea plants and the chemical constituents (1–398) reported from the genus Camellia section Thea and some tea products (green, black, oolong, and pu-erh tea) that have ever been studied between 1970 and 2018 have been summarized, taking species as the main hint, and the main biological activities are also discussed.