Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   FOOD CHEMISTRY

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Mutual Interaction of Phenolic Compounds and Microbiota: Metabolism of Complex Phenolic Apigenin-C- and Kaempferol-O-Derivatives by Human Fecal Samples

(2018) Maren Vollmer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas

(2018) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Apigenin as neuroprotective agent: Of mice and men

(2018) Seyed Fazel Nabavi et al.   PHARMACOLOGICAL RESEARCH

The prodrug of 7,8-dihydroxyflavone development and therapeutic efficacy for treating Alzheimer’s disease

(2018) Chun Chen et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

(2018) Chunwang Dong et al.   Scientific Reports

Furosine and 5-hydroxymethylfurfural as chemical markers of tea processing and storage

(2018) S. Pérez-Burillo et al.   FOOD CONTROL

Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC–Q-TOF/MS)

(2017) Jin Jing et al.   FOOD CHEMISTRY

Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf ( Camellia sinensis )

(2017) Jie Teng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Naringenin induces mitochondria-mediated apoptosis and endoplasmic reticulum stress by regulating MAPK and AKT signal transduction pathways in endometriosis cells

(2017) Sunwoo Park et al.   MOLECULAR HUMAN REPRODUCTION

Anti-inflammatory and ameliorative effects of gallic acid on fluoxetine-induced oxidative stress and liver damage in rats

(2017) Omid Karimi-Khouzani et al.   Pharmacological Reports

Chemical constituents analysis of white tea of different qualities and different storage times

(2016) Jing-Ming Ning et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Pharmacological reports about gastroprotective effects of methanolic extract from leaves of Solidago chilensis (Brazilian arnica) and its components quercitrin and afzelin in rodents

(2016) Mariel de Barros et al.   NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY

Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols

(2015) Gian Carlo Tenore et al.   FOOD CHEMISTRY

White tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line, HT-29, activates caspases and protects DNA of normal cells against oxidative damage

(2015) Fatemeh Hajiaghaalipour et al.   FOOD CHEMISTRY

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

(2015) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular mechanisms by which white tea prevents oxidative stress

(2014) C. Espinosa et al.   JOURNAL OF PHYSIOLOGY AND BIOCHEMISTRY

HemI: A Toolkit for Illustrating Heatmaps

(2014) Wankun Deng et al.   PLoS One

Impact of thearubigins on the estimation of total dietary flavonoids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

(2013) R Zamora-Ros et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Effects of C-glycosylation on anti-diabetic, anti-Alzheimer’s disease and anti-inflammatory potential of apigenin

(2013) Jae Sue Choi et al.   FOOD AND CHEMICAL TOXICOLOGY

In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols

(2013) Gian Carlo Tenore et al.   FOOD CHEMISTRY

8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity

(2013) Weinan Wang et al.   FOOD CHEMISTRY

Tissue-Specific, Development-Dependent Phenolic Compounds Accumulation Profile and Gene Expression Pattern in Tea Plant [Camellia sinensis]

(2013) Xiaolan Jiang et al.   PLoS One

Predicting Network Activity from High Throughput Metabolomics

(2013) Shuzhao Li et al.   PLoS Computational Biology

Antioxidant activity of white, green and black tea obtained from the same tea cultivar

(2012) Patricia Carloni et al.   FOOD RESEARCH INTERNATIONAL

Kaempferol and Kaempferol Rhamnosides with Depigmenting and Anti-Inflammatory Properties

(2011) Ho Sik Rho et al.   MOLECULES

Flavonol Glycosides from Muehlenbeckia platyclada and Their Anti-inflammatory Activity

(2009) Chiao-Ting Yen et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

In Vitro Antioxidant Activity of 5-HMF Isolated from Marine Red Alga Laurencia undulata in Free-Radical-Mediated Oxidative Systems

(2009) Yong-Xin Li   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Massive Accumulation of Gallic Acid and Unique Occurrence of Myricetin, Quercetin, and Kaempferol in Preparing Old Oolong Tea

(2008) Viola S. Y. Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY