Thearubigins: Formation, structure, health benefit and sensory property

Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)

(2022) Mohammad Afzal Hossain et al.   Heliyon

Gut Microbiota as a Novel Tool to Dissect the Complex Structures of Black Tea Polymers

(2022) Weixin Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism

(2022) Yuchuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stereochemistry of a Cyclic Epicatechin Trimer with C 3 Symmetry Produced by Oxidative Coupling

(2021) Rina Kawazoe et al.   EUROPEAN JOURNAL OF ORGANIC CHEMISTRY

Applications of Catechins in the Treatment of Bacterial Infections

(2021) Meishan Wu et al.   Pathogens

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

(2021) Takashi Tanaka et al.   FOOD CHEMISTRY

Effectiveness of concomitant use of green tea and polyethylene glycol in bowel preparation for colonoscopy: a randomized controlled study

(2020) Zong Hao et al.   BMC GASTROENTEROLOGY

Research progress of black tea thearubigins: a review

(2020) Kun Zhu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Production Mechanisms of Black Tea Polyphenols

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

Inhibitory effect of black tea (Camellia sinensis ) theaflavins and thearubigins against HCT 116 colon cancer cells and HT 460 lung cancer cells

(2019) Ali Imran et al.   JOURNAL OF FOOD BIOCHEMISTRY

Formation and characterization of polyphenol-derived red chromophores: Enhancing the color of processed cocoa powders: Part 1

(2019) Daniel Germann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thearubigin regulates the production of Nrf2 and alleviates LPS-induced acute lung injury in neonatal rats

(2019) Xiang Wang et al.   3 Biotech

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

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

Novel Theaflavin-Type Chlorogenic Acid Derivatives Identified in Black Tea

(2018) Shuwei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A new method to prepare and redefine black tea thearubigins

(2018) Weixin Wang et al.   JOURNAL OF CHROMATOGRAPHY A

Exploring the potential of black tea based flavonoids against hyperlipidemia related disorders

(2018) Ali Imran et al.   Lipids in Health and Disease

Lipid peroxidation diminishing perspective of isolated theaflavins and thearubigins from black tea in arginine induced renal malfunctional rats

(2018) Ali Imran et al.   Lipids in Health and Disease

Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process

(2018) Chunwang Dong et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Importance of the Nucleophilic Property of Tea Polyphenols

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

Improving the quality of fermented black tea juice with oolong tea infusion

(2017) Yong-Quan Xu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antimutagenic and anticlastogenic effects of Turkish Black Tea on TA98 and TA100 strains of Salmonella typhimurium (in vitro) and mice (in vivo)

(2017) Mohammad Charehsaz et al.   PHARMACEUTICAL BIOLOGY

Nonenzymatic Biomimetic Synthesis of Black Tea Pigment Theaflavins

(2017) Yosuke Matsuo et al.   SYNLETT

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

Syntheses of methylated catechins and theaflavins using 2-nitrobenzenesulfonyl group to protect and deactivate phenol

(2016) Tomohiro Asakawa et al.   JOURNAL OF ANTIBIOTICS

Equilibrated structures of oolongtheanins

(2016) Sayumi Hirose et al.   TETRAHEDRON LETTERS

Thearubigins protect against acetaminophen-induced hepatic and renal injury in mice: biochemical, histopathological, immunohistochemical, and flow cytometry study

(2015) Hussam A. S. Murad et al.   DRUG AND CHEMICAL TOXICOLOGY

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

Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

(2015) Lakshi Prasad Bhuyan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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 trimeric and tetrameric flavan-3-ol derivatives in the SII black tea thearubigin fraction of black tea using ESI-tandem and MALDI-TOF mass spectrometry

(2014) Ghada H. Yassin et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Phenolic Compounds and Taste of Chinese Black Tea

(2014) Kunbo Wang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

Investigation of isomeric flavanol structures in black tea thearubigins using ultraperformance liquid chromatography coupled to hybrid quadrupole/ion mobility/time of flight mass spectrometry

(2014) Ghada H. Yassin et al.   JOURNAL OF MASS SPECTROMETRY

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

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

Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

(2013) Tanmoy Samanta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel

(2013) Nikolai Kuhnert et al.   Food & Function

Black tea polyphenols induce human leukemic cell cycle arrest by inhibiting Akt signaling

(2012) Babli Halder et al.   FEBS Journal

Cholesterol-Lowering Effect of Black Tea Polyphenols, Theaflavins, Theasinensin A and Thearubigins, in Rats Fed High Fat Diet

(2012) Yuji MIYATA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

MALDI-TOF Mass Spectrometry: Avoidance of Artifacts and Analysis of Caffeine-Precipitated SII Thearubigins from 15 Commercial Black Teas

(2012) J. Warren Drynan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Black tea: chemical analysis and stability

(2012) Shiming Li et al.   Food & Function

Biomimetic One-Pot Preparation of a Black Tea Polyphenol Theasinensin A from Epigallocatechin Gallate by Treatment with Copper(II) Chloride and Ascorbic Acid

(2011) Takuya Shii et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Enzymatic treatment to improve the quality of black tea extracts

(2011) S.K. Chandini et al.   FOOD CHEMISTRY

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

(2011) Youngmok Kim et al.   FOOD CHEMISTRY

A new catechin oxidation product and polymeric polyphenols of post-fermented tea

(2011) He-yuan Jiang et al.   FOOD CHEMISTRY

Polyphenol Composition of a Functional Fermented Tea Obtained by Tea-Rolling Processing of Green Tea and Loquat Leaves

(2011) Takuya Shii et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp.

(2011) Rani Agustina Wulandari et al.   Journal of Natural Medicines

Comparative Antimutagenic and Anticancer Activity of Three Fractions of Black Tea Polyphenols Thearubigins

(2011) Udayan Bhattacharya et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

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

Unraveling the structure of the black tea thearubigins

(2010) Nikolai Kuhnert   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

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

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

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

Chemical characterisation of CTC black tea of northeast India: correlation of quality parameters with tea tasters' evaluation

(2009) Lakshi P Bhuyan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Production mechanism of proepitheaflagallin, a precursor of benzotropolone-type black tea pigment, derived from epigallocatechin via a bicyclo[3.2.1]octane-type intermediate

(2009) Yosuke Matsuo et al.   TETRAHEDRON LETTERS

Green and black tea are equally potent stimuli of NO production and vasodilation: new insights into tea ingredients involved

(2008) Mario Lorenz et al.   BASIC RESEARCH IN CARDIOLOGY

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

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

Enzymatic oxidation of gallocatechin and epigallocatechin: Effects of C-ring configuration on the reaction products

(2007) Yosuke Matsuo et al.   PHYTOCHEMISTRY