红茶健康功效及其作用机制研究进展

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中图分类号：S571.1；TS272.5文献标识码：A

文章编号：1000－3150 （2025） 06-01-16

Abstract： In recent years， significant progress has been made in the research on the health benefits of black tea and its underlying mechanisms. This review systematically summarized relevant studies conducted from 2015 to 2024， with a focus on the bioactive effects of black tea in areas such as antioxidation， anti-inflammation， lipid-lowering， modulation of gut microbiota， improvement of metabolic syndrome， cardiovascular protection， and anti-tumor activity. Studies have shown that the health benefits of black tea are primarily attributed to its active components， including tea polyphenols （such as theaflavins and thearubigins） and tea polysaccharides. These compounds exert their effects mainly through mechanisms including the regulation of signaling pathways， inhibition of oxidative stress， modulation of immune function， and maintenance of gut microbiota homeostasis. This review also discussed the current limitations in the research and proposed the future directions， which provided theoretical support for the functional development and application of black tea.

Keywords： black tea， tea polyphenols， health benefits， underlying mechanisms， research progress

红茶是全球销售量最大的茶类，由茶树鲜叶经萎凋、揉捻、发酵和干燥等工艺制成，是全发酵茶的典型代表。（剩余38328字）