Present Status and Future Prospects on Catechins Biosynthesis in Tea

摘要

Tea is a major source of catechins, flavan-3-ol type of flavonoids, which are present at concentration ranging from 20 to 35% of leaf dry weight. Catechins impart taste and colour to tea and also have implications in human health. These are derived from phenylpro-panoid and flavonoid pathways. Ten genes involved at various steps in the pathway have been cloned from tea plant and offer opportunities to synthetic biology programme. The present review discusses various aspects related to biochemistry ofvarious enzymes involved in catechins biosynthesis, their genes and the possible regulation. The review also discusses possible implications and future opportunities.