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Literature DB >> 12946406

Thoughts on thearubigins.

Abstract

The chemistry underlying the changes which occur during tea leaf fermentation is reviewed and used as a basis for proposals for the structure of thearubigins, the major pigments of black teas.

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Year: 2003 PMID： 12946406 DOI： 10.1016/s0031-9422(03)00355-8

Source DB: PubMed Journal: Phytochemistry ISSN： 0031-9422 Impact factor: 4.072

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Cited

19 in total

1. A new method to prepare and redefine black tea thearubigins.

Authors: Weixin Wang; Shuwei Zhang; Lishuang Lv; Shengmin Sang
Journal: J Chromatogr A Date: 2018-05-28 Impact factor: 4.759

2. Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea.

Authors: Lan-Sook Lee; Young-Chan Kim; Jong-Dae Park; Young-Boong Kim; Sang-Hee Kim
Journal: Food Sci Biotechnol Date: 2016-12-31 Impact factor: 2.391

3. Structural identification of mouse fecal metabolites of theaflavin 3,3'-digallate using liquid chromatography tandem mass spectrometry.

Authors: Huadong Chen; Tiffany A Parks; Xiaoxin Chen; Nicholas D Gillitt; Christian Jobin; Shengmin Sang
Journal: J Chromatogr A Date: 2011-08-25 Impact factor: 4.759

Thoughts on thearubigins.

1. A new method to prepare and redefine black tea thearubigins.

2. Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea.

3. Structural identification of mouse fecal metabolites of theaflavin 3,3'-digallate using liquid chromatography tandem mass spectrometry.

4. New phenolic components and chromatographic profiles of green and fermented teas.

5. Polymeric black tea polyphenols inhibit mouse skin chemical carcinogenesis by decreasing cell proliferation.

6. Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times.

7. Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis.

8. A Single Oral Administration of Theaflavins Increases Energy Expenditure and the Expression of Metabolic Genes.

9. Colorless multifunctional coatings inspired by polyphenols found in tea, chocolate, and wine.

Review 10. Chemistry of secondary polyphenols produced during processing of tea and selected foods.