A new catechin oxidation product and polymeric polyphenols of post-fermented tea
- 1 December 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 129 (3), 830-836
- https://doi.org/10.1016/j.foodchem.2011.05.031
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Biotransformation of (+)-Catechin to Novel B-Ring Fission LactonesOrganic Process Research & Development, 2010
- Inhibitory Effects of Goishi Tea against Influenza Virus InfectionFood Science and Technology Research, 2008
- High-Molecular-Weight Polyphenols from Oolong Tea and Black Tea: Purification, Some Properties, and Role in Increasing Mitochondrial Membrane PotentialBioscience, Biotechnology, and Biochemistry, 2007
- Pu-erh Tea Supplementation Suppresses Fatty Acid Synthase Expression in the Rat Liver Through Downregulating Akt and JNK Signalings as Demonstrated in Human Hepatoma HepG2 CellsOncology Research, 2006
- Comparative Studies on the Hypolipidemic and Growth Suppressive Effects of Oolong, Black, Pu-erh, and Green Tea Leaves in RatsJournal of Agricultural and Food Chemistry, 2004
- Effects of Pu-erh Tea on Oxidative Damage and Nitric Oxide ScavengingJournal of Agricultural and Food Chemistry, 2004
- Structure of humin and humic acid from an acid soil as revealed by phase transfer catalyzed hydrolysisOrganic Geochemistry, 1998
- Compositional Change ofPu-erhTea during ProcessingBioscience, Biotechnology, and Biochemistry, 1993
- Tannins and Related Compounds. CXIV. Structures of Novel Fermentation Products, Theogallinin, Theaflavonin and Desgalloyl Theaflavonin from Black Tea, and Changes of Tea Leaf Polyphenols during Fermentation.CHEMICAL & PHARMACEUTICAL BULLETIN, 1992
- The CD of αβ-unsaturated lactonesTetrahedron, 1972