Fermented black tea and its relationship with gut microbiota and obesity: a mini review
Fermentation is one of the world’s oldest techniques for food preservation, nutrient enhancement, and alcohol manufacturing. During fermentation, carbohydrates such as glucose and starch are converted into other molecules, such as alcohol and acid, anaerobically through enzymatic action while genera...
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101514/ |
| _version_ | 1848863576858558464 |
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| author | Nasir, Nurul Farhana Mohamad, Nurul Elyani Alitheen, Noorjahan Banu |
| author_facet | Nasir, Nurul Farhana Mohamad, Nurul Elyani Alitheen, Noorjahan Banu |
| author_sort | Nasir, Nurul Farhana |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fermentation is one of the world’s oldest techniques for food preservation, nutrient enhancement, and alcohol manufacturing. During fermentation, carbohydrates such as glucose and starch are converted into other molecules, such as alcohol and acid, anaerobically through enzymatic action while generating energy for the microorganism or cells involved. Black tea is among the most popular fermented beverages; it is made from the dried tea leaves of the evergreen shrub plant known as Camellia sinensis. The adequate consumption of black tea is beneficial to health as it contains high levels of flavanols, also known as catechins, which act as effective antioxidants and are responsible for protecting the body against the development of illnesses, such as inflammation, diabetes, hypertension, cancer, and obesity. The prevalence of obesity is a severe public health concern associated with the incidence of various serious diseases and is now increasing, including in Malaysia. Advances in ‘omic’ research have allowed researchers to identify the pivotal role of the gut microbiota in the development of obesity. This review explores fermented black tea and its correlation with the regulation of the gut microbiota and obesity. |
| first_indexed | 2025-11-15T13:35:07Z |
| format | Article |
| id | upm-101514 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:35:07Z |
| publishDate | 2022 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1015142023-06-17T22:59:03Z http://psasir.upm.edu.my/id/eprint/101514/ Fermented black tea and its relationship with gut microbiota and obesity: a mini review Nasir, Nurul Farhana Mohamad, Nurul Elyani Alitheen, Noorjahan Banu Fermentation is one of the world’s oldest techniques for food preservation, nutrient enhancement, and alcohol manufacturing. During fermentation, carbohydrates such as glucose and starch are converted into other molecules, such as alcohol and acid, anaerobically through enzymatic action while generating energy for the microorganism or cells involved. Black tea is among the most popular fermented beverages; it is made from the dried tea leaves of the evergreen shrub plant known as Camellia sinensis. The adequate consumption of black tea is beneficial to health as it contains high levels of flavanols, also known as catechins, which act as effective antioxidants and are responsible for protecting the body against the development of illnesses, such as inflammation, diabetes, hypertension, cancer, and obesity. The prevalence of obesity is a severe public health concern associated with the incidence of various serious diseases and is now increasing, including in Malaysia. Advances in ‘omic’ research have allowed researchers to identify the pivotal role of the gut microbiota in the development of obesity. This review explores fermented black tea and its correlation with the regulation of the gut microbiota and obesity. Multidisciplinary Digital Publishing Institute 2022-11-04 Article PeerReviewed Nasir, Nurul Farhana and Mohamad, Nurul Elyani and Alitheen, Noorjahan Banu (2022) Fermented black tea and its relationship with gut microbiota and obesity: a mini review. Fermentation, 8 (11). art. no. 603. pp. 1-16. ISSN 2311-5637 https://www.mdpi.com/2311-5637/8/11/603 10.3390/fermentation8110603 |
| spellingShingle | Nasir, Nurul Farhana Mohamad, Nurul Elyani Alitheen, Noorjahan Banu Fermented black tea and its relationship with gut microbiota and obesity: a mini review |
| title | Fermented black tea and its relationship with gut microbiota and obesity: a mini review |
| title_full | Fermented black tea and its relationship with gut microbiota and obesity: a mini review |
| title_fullStr | Fermented black tea and its relationship with gut microbiota and obesity: a mini review |
| title_full_unstemmed | Fermented black tea and its relationship with gut microbiota and obesity: a mini review |
| title_short | Fermented black tea and its relationship with gut microbiota and obesity: a mini review |
| title_sort | fermented black tea and its relationship with gut microbiota and obesity: a mini review |
| url | http://psasir.upm.edu.my/id/eprint/101514/ http://psasir.upm.edu.my/id/eprint/101514/ http://psasir.upm.edu.my/id/eprint/101514/ |