Previous reports on phytochemicals in green tea (GT) and processed teas mainly focused on more representative compounds such as catechins. Here, we focus on the insignificantly studied non-catechin components in tea extracts, and explore the multivariate correlation between diverse phenolic compounds in tea and the in vitro antioxidant and anticancer effects. Extracts from GT and four types of processed teas were further divided into hydrophilic and hydrophobic fractions, whose phenolic compositions and antioxidant capacities were quantified using HPLC-MS and three antioxidant assays, respectively. For three types of teas, the anticancer effects of their extracts and fractions were assessed using cancer cell lines. The hydrophobic fractions had lower antioxidant capacities than the corresponding hydrophilic fractions, but exhibited superior antiproliferative effects on cancer cells compared with the whole extract and the hydrophilic fraction. Partial least squares-discriminant analysis revealed a strong correlation between the anticancer effects and the theaflavins and flavonols. Therefore, in addition to catechins, the hydrophobic fraction of tea extracts may have beneficial health effects.

中文翻译：

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绿色，氧化和微生物发酵茶提取物和馏分的化学计量分析及其与潜在抗氧化和抗癌作用的关系

以前有关绿茶（GT）和加工茶中植物化学物质的报道主要集中于更具代表性的化合物，例如儿茶素。在这里，我们专注于对茶提取物中的非儿茶素成分进行了微不足道的研究，并探讨了茶中多种酚类化合物与体外抗氧化和抗癌作用之间的多元相关性。GT和四种加工茶的提取物进一步分为亲水级分和疏水级分，其酚类成分和抗氧化能力分别通过HPLC-MS和三种抗氧化剂测定来定量。对于三种类型的茶，使用癌细胞系评估了其提取物和级分的抗癌作用。疏水级分的抗氧化能力低于相应的亲水级分，但与整个提取物和亲水部分相比，对癌细胞表现出优异的抗增殖作用。偏最小二乘判别分析显示，抗癌作用与茶黄素和黄酮醇之间具有很强的相关性。因此，除儿茶素外，茶提取物的疏水性成分可能对健康有益。