Enzymatic Oxidation of Tea Catechins and Its Mechanism

Formation of Dehydrohexahydroxydiphenoyl Esters by the Oxidative Coupling of Galloyl Esters in an Aqueous Medium Involved in Ellagitannin Biosynthesis

(2021) Takako Yamashita et al.   Chemistry-An Asian Journal

Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea

(2021) Dandan Qi et al.   FOOD CONTROL

Isolation and structural elucidation of dimeric epigallocatechin-3-gallate autoxidation products and their antioxidant capacity

(2021) Julian Alfke et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2021) Takashi Tanaka et al.   FOOD CHEMISTRY

Production Mechanisms of Black Tea Polyphenols

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

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

(2018) Yijun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Peroxidase Can Perform the Hydroxylation Step in the “Oxidative Cascade” during Oxidation of Tea Catechins

(2016) Annewieke J. W. Verloop et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidation pathways underlying the pro-oxidant effects of apigenin

(2015) Aitor Andueza et al.   FREE RADICAL BIOLOGY AND MEDICINE

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

(2015) Yosuke Matsuo et al.   TETRAHEDRON

Pharmacokinetics and Biotransformation of Tea Polyphenols

(2014) Jinping Qiao et al.   CURRENT DRUG METABOLISM

Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

(2014) Ulf W. Stodt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Improving the Polyphenol Content of Tea

(2012) T. Tounekti et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Structural Identification of Theaflavin Trigallate and Tetragallate from Black Tea Using Liquid Chromatography/Electrospray Ionization Tandem Mass Spectrometry

(2012) Huadong Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Black tea: chemical analysis and stability

(2012) Shiming Li et al.   Food & Function

Oral hypoglycaemic, antihyperglycaemic and antidiabetic activities of Sri Lankan Broken Orange Pekoe Fannings (BOPF) grade black tea (Camellia sinensis L.) in rats

(2011) K.R.W. Abeywickrama et al.   JOURNAL OF ETHNOPHARMACOLOGY

The chemistry and biotransformation of tea constituents

(2011) Shengmin Sang et al.   PHARMACOLOGICAL RESEARCH

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

The chemistry of low molecular weight black tea polyphenols

(2010) James Warren Drynan et al.   NATURAL PRODUCT REPORTS

Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation

(2010) Nikolai Kuhnert et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

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

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

Polyphenolic Chemistry of Tea and Coffee: A Century of Progress

(2009) Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas

(2008) Long-Ze Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY