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

Uncariagambiriine and Gambircatechol: Novel Constituents of Uncaria gambir Leaves

(2009) Tsutomu Hatano et al.   HETEROCYCLES

Coupling Reactions of Catechins with Natural Aldehydes and Allyl Alcohols and Radical Scavenging Activities of the Triglyceride-Soluble Products

(2009) Ryusuke Fudouji et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Proanthocyanidin glycosides from the leaves of Quercus ilex L. (Fagaceae)

(2009) Anastasia Karioti et al.   TETRAHEDRON LETTERS

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

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

Covalent modification of proteins by green tea polyphenol (–)-epigallocatechin-3-gallate through autoxidation

(2008) Takeshi Ishii et al.   FREE RADICAL BIOLOGY AND MEDICINE

Isolation and Structure of Whiskey Polyphenols Produced by Oxidation of Oak Wood Ellagitannins

(2008) Miho Fujieda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure of Polymeric Polyphenols of Cinnamon Bark Deduced from Condensation Products of Cinnamaldehyde with Catechin and Procyanidins

(2008) Takashi Tanaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vascular action of polyphenols

(2008) Dilip Ghosh et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

(2007) Yosuke Matsuo et al.   PHYTOCHEMISTRY