ArticleFood chemistry: X2024
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
- Seasonal Metabolic Profiling and Anti-Inflammatory Potential ofPlants (Basel, Switzerland) · 2026Article
- An integrated metabolomics and network pharmacology approach to reveal the antioxidant components and mechanisms of wild jujube (Food chemistry: X · 2026Article
- Licorice Flavonoid Extract Ameliorates Intestine Damage in Ulcerative Colitis via MAPK/NF-κB Signaling Modulation and Gut Microbiome Remodeling.Foods (Basel, Switzerland) · 2026Article
- Study on the Chemical Composition, Biological Activity, and Mechanism of Intervention in Erectile Dysfunction of Healthy Snow Lotus Wine.Food science & nutrition · 2025Article
- Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science.Frontiers in nutrition · 2025Article
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Abstract
To investigate the correlation between the difference of secondary metabolites and the disease-resistance activity of different varieties of Congou black tea. Among a total of 657 secondary metabolites identified, 183 metabolites had anti-disease activity, 113 were key active ingredients in traditional Chinese medicine (TCM), 73.22% had multiple anti-disease activities, and all were mainly flavonoids and phenolic acids. The main enriched metabolic pathways were phenylpropanoid biosynthesis, biosynthesis of secondary metabolites, flavonoid biosynthesis, and metabolic pathways. Flavonoid and phenolic acid secondary metabolites were more correlated with anti-disease activity and key active TCM ingredients. Conclusion: The types of JGY and Q601 Congou black tea of the relative contents show large differences in secondary metabolites. Flavonoid and phenolic acid secondary metabolites were identified as the primary factors contributing to the variation in secondary metabolites among different varieties of Congou black tea. These compounds also exhibited a stronger correlation with disease resistance activity.
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