A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Yellow tea: more than turning green leaves to yellow

(2023) Xinyu Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities

(2023) Su Zhou et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aging-Accelerated Mouse Prone 8 (SAMP8) Mice Experiment and Network Pharmacological Analysis of Aged Liupao Tea Aqueous Extract in Delaying the Decline Changes of the Body

(2023) Wenjing Pan et al.   Antioxidants

Structural Characterization and In Vitro Antioxidant, Hypoglycemic and Hypolipemic Activities of a Natural Polysaccharide from Liupao Tea

(2023) Lu Wei et al.   Foods

Preparation, Identification and Preliminary Application of the Fenvalerate Monoclonal Antibody in Six Kinds of Dark Tea

(2023) Kang Wei et al.   Foods

Protective effects of Liupao tea against high-fat diet/cold exposure-induced irritable bowel syndrome in rats

(2023) Danshui Zhou et al.   Heliyon

Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea

(2023) H.Q. Wang et al.   ACTA ALIMENTARIA

Quantitative analysis and survey of 9,10-anthraquinone contaminant in Chinese Liupao tea

(2023) Jianfeng Liang et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS

(2023) Wanjun Ma et al.   Food Chemistry

Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

(2023) Huijie Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The complete chloroplast genome and phylogenomic analysis of Camellia sinensis var. sinensis cultivar ‘Liupao’, a landrace from Guangxi, China

(2023) Yan-Ni Liang et al.   Mitochondrial DNA Part B-Resources

Development and evaluation of a qPCR detection method for citrinin in Liupao tea

(2022) Huan Chen et al.   ANALYTICAL BIOCHEMISTRY

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea

(2022) Yu Xiao et al.   FOOD CHEMISTRY

Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation

(2022) Ya-Shuai Kong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Profiling of Branched Fatty Acid Esters of Hydroxy Fatty Acids in Teas and Their Potential Sources in Fermented Tea

(2022) Quan-Fei Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism

(2022) Yuchuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multiplex PCR Identification of Aspergillus cristatus and Aspergillus chevalieri in Liupao Tea Based on Orphan Genes

(2022) Zhong Wang et al.   Foods

Two Polysaccharides from Liupao Tea Exert Beneficial Effects in Simulated Digestion and Fermentation Model In Vitro

(2022) Siqi Qiu et al.   Foods

Preventive Effects of Different Black and Dark Teas on Obesity and Non-Alcoholic Fatty Liver Disease and Modulate Gut Microbiota in High-Fat Diet Fed Mice

(2022) Bangyan Li et al.   Foods

Improvement of obesity by Liupao tea is through the IRS-1/PI3K/AKT/GLUT4 signaling pathway according to network pharmacology and experimental verification

(2022) Zhimin Wu et al.   PHYTOMEDICINE

Polyphenol-Rich Liupao Tea Extract Prevents High-Fat Diet-Induced MAFLD by Modulating the Gut Microbiota

(2022) Waijiao Tang et al.   Nutrients

Study on inoculation fermentation by fungi to improve the taste quality of summer green tea

(2022) Jinjie Du et al.   Food Bioscience

Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics

(2022) Huifang Wang et al.   FOOD CHEMISTRY

Purification, characterization, and bioactivity of Liupao tea polysaccharides before and after fermentation

(2021) Hanao Qin et al.   FOOD CHEMISTRY

Effect of pile fermentation on the cells of Chinese Liupao tea: The first record of cell wall of Liupao tea on transmission electron microscope

(2021) Bowen Pang et al.   FOOD CHEMISTRY

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material

(2021) Jiang Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea

(2021) Xin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea

(2021) Rosario Zamora et al.   FOOD CHEMISTRY

Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea

(2021) Shuai Hu et al.   FOOD RESEARCH INTERNATIONAL

Comparative evaluation for phytochemical composition and regulation of blood glucose, hepatic oxidative stress and insulin resistance in mice and HepG2 models of four typical Chinese dark teas

(2021) Jiangxiong Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The formation of aroma quality of dark tea during pile-fermentation based on multi-omics

(2021) Shuai Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Liubao brick tea activates the PI3K-Akt signaling pathway to lower blood glucose, metabolic disorders and insulin resistance via altering the intestinal flora

(2021) Jiangxiong Zhu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea

(2021) Qin Li et al.   FOOD RESEARCH INTERNATIONAL

Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas

(2021) Lizeng Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The relationship between microbial dynamics and dominant chemical components during Liupao tea processing

(2021) Jie Wang et al.   Food Bioscience

Inhibitory Effects of Six Types of Tea on Aging and High-Fat Diet-Related Amyloid Formation Activities

(2021) Juan Wan et al.   Antioxidants

Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components

(2021) Wanjun Ma et al.   FOOD CHEMISTRY

Amount of Eurotium spp. in Chinese Liupao Tea and Its Relationship with Tea Quality

(2020) Zhongyu Li et al.   JOURNAL OF APPLIED MICROBIOLOGY

Preventive Effect of Liupao Tea Polyphenols on HCl/Ethanol-Induced Gastric Injury in Mice

(2020) Kai Zhu et al.   JOURNAL OF FOOD QUALITY

The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas

(2020) Shi-Yu Cao et al.   Foods

Determination of six groups of mycotoxins in Chinese dark tea and the associated risk assessment

(2020) Ziling Ye et al.   ENVIRONMENTAL POLLUTION

Dark tea extracts: Chemical constituents and modulatory effect on gastrointestinal function

(2020) Zhi-ping Gong et al.   BIOMEDICINE & PHARMACOTHERAPY

Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

(2020) Huan Zhang et al.   FOOD CHEMISTRY

Evaluation of Mycoflora and Citrinin Occurrence in Chinese Liupao Tea

(2020) Zhongyu Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material

(2020) Wanjun Ma et al.   FOOD CHEMISTRY

Citrinin produced using strains of Penicillium citrinum from Liupao tea

(2019) Weilu Guo et al.   Food Bioscience

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

(2019) Qin Li et al.   FOOD MICROBIOLOGY

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

(2019) Xinlei Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liupao tea extract alleviates diabetes mellitus and modulates gut microbiota in rats induced by streptozotocin and high-fat, high-sugar diet

(2019) Qianzhi Ding et al.   BIOMEDICINE & PHARMACOTHERAPY

Influence of inoculum variation on formation and stability of aerobic granules in oily wastewater treatment

(2019) Sayanti Ghosh et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

(2018) Luting Cao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Polyphenols in Liubao Tea Can Prevent CCl4-Induced Hepatic Damage in Mice through Its Antioxidant Capacities

(2018) Yanni Pan et al.   Nutrients

Preventive Effect of Raw Liubao Tea Polyphenols on Mouse Gastric Injuries Induced by HCl/Ethanol via Anti-Oxidative Stress

(2018) Yu Qian et al.   MOLECULES

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies

(2017) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China

(2017) Yan Mao et al.   FOOD RESEARCH INTERNATIONAL

Polysaccharides from Chinese Liupao dark tea and their protective effect against hyperlipidemia

(2017) Yan Mao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea

(2017) Wei-Wei Deng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Calamintha nepeta (L.) Savi and its Main Essential Oil Constituent Pulegone: Biological Activities and Chemistry

(2017) Mijat Božović et al.   MOLECULES

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

(2017) Yan Ma et al.   Applied Sciences-Basel

Production of theabrownins using a crude fungal enzyme concentrate

(2016) Qiuping Wang et al.   JOURNAL OF BIOTECHNOLOGY

Reviews on Mechanisms ofIn VitroAntioxidant Activity of Polysaccharides

(2016) Junqiao Wang et al.   Oxidative Medicine and Cellular Longevity

Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion

(2015) Zhengmei Wu et al.   RSC Advances

Comparison of Phenolic Compounds and Taste of Chinese Black Tea

(2014) Kunbo Wang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Immobilization of bile salt hydrolase enzyme on mesoporous SBA-15 for co-precipitation of cholesterol

(2013) Pallavi Bhange et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY