New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate

Production Mechanisms of Black Tea Polyphenols

(2020) Takashi Tanaka et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

High-Molecular-Weight Polyphenol-Rich Fraction of Black Tea Does Not Prevent Atrophy by Unloading, But Promotes Soleus Muscle Mass Recovery from Atrophy in Mice

(2019) Yuki Aoki et al.   Nutrients

Tea consumption and mortality of all cancers, CVD and all causes: a meta-analysis of eighteen prospective cohort studies

(2015) Jun Tang et al.   BRITISH JOURNAL OF NUTRITION

Comparison of three strategies for the isolation of black tea thearubigins with a focus on countercurrent chromatography

(2015) Ulf W. Stodt et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Stereochemistry of the Black Tea Pigments Theacitrins A and C

(2015) Yosuke Matsuo et al.   JOURNAL OF NATURAL PRODUCTS

Selective oxidation of pyrogallol-type catechins with unripe fruit homogenate of Citrus unshiu and structural revision of oolongtheanins

(2015) Yosuke Matsuo et al.   TETRAHEDRON

Identification of Novel Homologous Series of Polyhydroxylated Theasinensins and Theanaphthoquinones in the SII Fraction of Black Tea Thearubigins Using ESI/HPLC Tandem Mass Spectrometry

(2014) Ghada H. Yassin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Black Tea Extract and its Thearubigins Relieve the Sildenafil-Induced Delayed Gut Motility in Mice: A Possible Role of Nitric Oxide

(2014) Hussam A. S. Murad et al.   PHYTOTHERAPY RESEARCH

Black Tea High-Molecular-Weight Polyphenol Stimulates Exercise Training-Induced Improvement of Endurance Capacity in Mouse via the Link between AMPK and GLUT4

(2013) Tomoaki Eguchi et al.   PLoS One

Fermented Tea Improves Glucose Intolerance in Mice by Enhancing Translocation of Glucose Transporter 4 in Skeletal Muscle

(2012) Yoko Yamashita et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production and degradation mechanism of theacitrin C, a black tea pigment derived from epigallocatechin-3-O-gallate via a bicyclo[3.2.1]octane-type intermediate

(2011) Yosuke Matsuo et al.   TETRAHEDRON

Effects of the black tea polyphenol theaflavin-2 on apoptotic and inflammatory pathways in vitro and in vivo

(2010) Alexander Gosslau et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

(2009) Takashi Tanaka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Reaction of the Black Tea Pigment Theaflavin during Enzymatic Oxidation of Tea Catechins

(2009) Yan Li et al.   JOURNAL OF NATURAL PRODUCTS

Polymer-Like Polyphenols of Black Tea and Their Lipase and Amylase Inhibitory Activities

(2008) Rie Kusano et al.   CHEMICAL & PHARMACEUTICAL BULLETIN