Roasting improves the hypoglycemic effects of a large-leaf yellow tea infusion by enhancing the levels of epimerized catechins that inhibit α-glucosidase

An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase

(2018) Xuemei Guo et al.   FOOD CHEMISTRY

Large Yellow Tea Attenuates Macrophage-Related Chronic Inflammation and Metabolic Syndrome in High-Fat Diet Treated Mice

(2018) Na Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Supplement of Large Yellow Tea Ameliorates Metabolic Syndrome and Attenuates Hepatic Steatosis in db/db Mice

(2018) Yun Teng et al.   Nutrients

Functional significance and structure–activity relationship of food-derived α-glucosidase inhibitors

(2018) Elisa Di Stefano et al.   Current Opinion in Food Science

Rapid Screening for α-Glucosidase Inhibitors from Gymnema sylvestre by Affinity Ultrafiltration–HPLC-MS

(2017) Guilin Chen et al.   Frontiers in Pharmacology

Safety and anti-hyperglycemic efficacy of various tea types in mice

(2016) Manman Han et al.   Scientific Reports

Novel use of PVPP in a modified QuEChERS extraction method for UPLC-MS/MS analysis of neonicotinoid insecticides in tea matrices

(2015) Ruyan Hou et al.   Analytical Methods

Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices

(2015) Esteban F. Durán-Lara et al.   FOOD CHEMISTRY

Pu-erh tea polysaccharides decrease blood sugar by inhibition of α-glucosidase activity in vitro and in mice

(2015) Yea-Tyz Deng et al.   Food & Function

Screening of α-glucosidase inhibitors from green tea extracts using immobilized enzymes affinity capture combined with UHPLC-QTOF MS analysis

(2014) Shiren Deng et al.   CHEMICAL COMMUNICATIONS

Structural Advantage of Sugar Beet α-Glucosidase to Stabilize the Michaelis Complex with Long-chain Substrate

(2014) Takayoshi Tagami et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Prevention of Chronic Diseases by Tea: Possible Mechanisms and Human Relevance

(2013) Chung S. Yang et al.   Annual Review of Nutrition

Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

(2012) Ying-Jie Chen et al.   FOOD RESEARCH INTERNATIONAL

Epimerization of epigallocatechin gallate to gallocatechin gallate and its anti-diabetic activity

(2012) Lianwu Xie et al.   MEDICINAL CHEMISTRY RESEARCH

Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn

(2011) Liang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Inhibition of Three Selected Beverage Extracts on α-Glucosidase and Rapid Identification of Their Active Compounds Using HPLC-DAD-MS/MS and Biochemical Detection

(2010) De-Qiang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol contents of Pu-Erh teas and their abilities to inhibit cholesterol biosynthesis in Hep G2 cell line

(2008) Chi-Hua Lu et al.   FOOD CHEMISTRY

GCG-Rich Tea Catechins are Effective in Lowering Cholesterol and Triglyceride Concentrations in Hyperlipidemic Rats

(2008) Sang Min Lee et al.   LIPIDS