Abstract: Tea (Camellia sinensis L.) is a widely consumed beverage globally and is rich in proteins and various amino acids, making it a significant source of bioactive peptides. In recent years, numerous tea-derived bioactive peptides with diverse functions have been identified. This article reviews the preparation methods for tea peptides, including enzymatic hydrolysis and microbial fermentation, as well as their purification, structural identification, and bioactivity. Emphasis is placed on recent progress in activity evaluation systems, structure-activity relationships, and the elucidation of mechanisms of action. Furthermore, the stability of tea peptides during gastrointestinal digestion and food processing is systematically examined. Current research gaps are identified. We hope that this review will provide theoretical references for further exploration and application of tea peptides in food processing.

Key words: tea; peptides; biological activity; structure-activity relationship; mechanism of action