Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry

Inhibitory mechanism of epicatechin gallate on α-amylase and α-glucosidase and its combinational effect with acarbose or epigallocatechin gallate

(2019) Xiaqing Wu et al.   JOURNAL OF MOLECULAR LIQUIDS

Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds

(2019) Dongchao Xie et al.   FOOD RESEARCH INTERNATIONAL

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

Effects of roasting treatment on non-volatile compounds and taste of green tea

(2018) Ajing Mao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

C-8 N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols from the Leaves of Camellia sinensis var. pubilimba

(2018) Xiu-Hua Meng 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

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

(2018) Jie Zhou et al.   Food & Function

Tea polyphenols direct Bmal1-driven ameliorating of the redox imbalance and mitochondrial dysfunction in hepatocytes

(2018) Guoyuan Qi et al.   FOOD AND CHEMICAL TOXICOLOGY

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

(2018) Jie Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea

(2018) Xiangyang Guo et al.   FOOD CHEMISTRY

Effect of interaction of epigallocatechin gallate and flavonols on color alteration of simulative green tea infusion after thermal treatment

(2017) Qianying Dai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2016) Manman Han et al.   Scientific Reports

Natural Products for the Treatment of Type 2 Diabetes Mellitus

(2015) José Ríos et al.   PLANTA MEDICA

Recent Trends in Therapeutic Approaches for Diabetes Management: A Comprehensive Update

(2015) Pragya Tiwari   Journal of Diabetes Research

The Effects of Dipeptidyl Peptidase-4 Inhibition on Microvascular Diabetes Complications

(2014) Angelo Avogaro et al.   DIABETES CARE

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