ArticleFood chemistry: X2022
Mechanism underlying the carotenoid accumulation in shaded tea leaves.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 27 citations in OpenAlex.
- Untargeted Metabolomics and GC-IMS Reveal Quality-Related Differences in Qilan Fresh Tea Leaves Grown in Wuyi and Baisha.Foods (Basel, Switzerland) · 2026Article
- Overexpressing CsPSY1 Gene of Tea Plant, Encoding a Phytoene Synthase, Improves α-Carotene and β-Carotene Contents in Carrot.Molecular biotechnology · 2024Article
- Light Intensity Regulates Low-Temperature Adaptability of Tea Plant through ROS Stress and Developmental Programs.International journal of molecular sciences · 2023Article
- Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots.Food chemistry. Molecular sciences · 2022Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Carotenoids contribute to tea leaf coloration and are the precursors of important aromatic compounds. Shading can promote the accumulation of carotenoids in tea leaves, but the underlying mechanism remains unknown. In the study, we analyzed the content and composition of carotenoids, and transcript levels and functions of related genes in carotenoid biosynthesis using HPLC, qRT-PCR, and heterologous expression system. It was found that long-term shading (14 days, 90% shading) significantly increased the total carotenoid content in tea leaves, and increased the expression of non-mevalonate pathway (MEP) genes (
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Registered trials
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