Focusing on the recent progress of tea polyphenol chemistry and perspectives

Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury

(2021) Wiramon Rungratanawanich et al.   EXPERIMENTAL AND MOLECULAR MEDICINE

New Flavoalkaloids with Potent α-Glucosidase and Acetylcholinesterase Inhibitory Activities from Yunnan Black Tea ‘Jin-Ya’

(2020) Na Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk

(2020) Hongkai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea

(2020) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Black Tea Theaflavin Detoxifies Metabolic Toxins in the Intestinal Tract of Mice

(2020) Shuwei Zhang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The impact of oolong and black tea polyphenols on human health

(2019) Hua Zhang et al.   Food Bioscience

Inhibitory effect of epicatechin gallate on protein glycation

(2019) Xiaqing Wu et al.   FOOD RESEARCH INTERNATIONAL

Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea

(2019) SHANSHAN XU et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Translating In Vitro Acrolein‐Trapping Capacities of Tea Polyphenol and Soy Genistein to In Vivo Situation is Mediated by the Bioavailability and Biotransformation of Individual Polyphenols

(2019) Qiju Huang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The Effects of Green Tea Amino Acid L-Theanine Consumption on the Ability to Manage Stress and Anxiety Levels: a Systematic Review

(2019) Jackson L. Williams et al.   PLANT FOODS FOR HUMAN NUTRITION

Inhibition of Methylglyoxal-Induced Histone H1 Nε-Carboxymethyllysine Formation by (+)-Catechin

(2018) Lijun Yang 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

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

Novel Flavoalkaloids from White Tea with Inhibitory Activity against the Formation of Advanced Glycation End Products

(2018) Xiao Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavoalkaloids with a Pyrrolidinone Ring from Chinese Ancient Cultivated Tea Xi-Gui

(2018) Jian Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of microbial metabolites of Chinese dark tea on age-related neurodegenerative disorders in Senescence-accelerated mouse prone 8 (SAMP8) mice

(2018) Shuxian Cai et al.   Food & Function

Formation of N-(carboxymethyl)lysine and N-(carboxyethyl)lysine during black tea processing

(2018) Ye Jiao et al.   FOOD RESEARCH INTERNATIONAL

Importance of the Nucleophilic Property of Tea Polyphenols

(2018) Qing Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Microbiota facilitates the formation of the aminated metabolite of green tea polyphenol (-)-epigallocatechin-3-gallate which trap deleterious reactive endogenous metabolites

(2018) Shuwei Zhang et al.   FREE RADICAL BIOLOGY AND MEDICINE

Advanced glycation end-products produced systemically and by macrophages: A common contributor to inflammation and degenerative diseases

(2017) Kyunghee Byun et al.   PHARMACOLOGY & THERAPEUTICS

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

(2015) Wen-Jun Zheng et al.   PHYTOCHEMISTRY REVIEWS

Tea Flavanols Block Advanced Glycation of Lens Crystallins Induced by Dehydroascorbic Acid

(2014) Yingdong Zhu et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

(2013) Ferda Sari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Anti-stress effect of theanine on students during pharmacy practice: Positive correlation among salivary α-amylase activity, trait anxiety and subjective stress

(2013) Keiko Unno et al.   PHARMACOLOGY BIOCHEMISTRY AND BEHAVIOR

Black tea: chemical analysis and stability

(2012) Shiming Li et al.   Food & Function

Effects of L-theanine or caffeine intake on changes in blood pressure under physical and psychological stresses

(2012) Ai Yoto et al.   Journal of Physiological Anthropology

The chemistry and biotransformation of tea constituents

(2011) Shengmin Sang et al.   PHARMACOLOGICAL RESEARCH

Trapping Effects of Green and Black Tea Extracts on Peroxidation-Derived Carbonyl Substances of Seal Blubber Oil

(2009) Qin Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

RAGE modulates myocardial injury consequent to LAD infarction via impact on JNK and STAT signaling in a murine model

(2008) Alexey Aleshin et al.   AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY