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Literature DB >> 20179879

The chemistry of low molecular weight black tea polyphenols.

James Warren Drynan¹, Michael N Clifford, Jacek Obuchowicz, Nikolai Kuhnert.

Abstract

This review summarises the chemistry of low molecular weight polyphenols isolated and characterised from black tea, discussing both structures identified and mechanisms of their likely formation.

Entities: Chemical Species

Mesh：

Substances：

Year: 2010 PMID： 20179879 DOI： 10.1039/b912523j

Source DB: PubMed Journal: Nat Prod Rep ISSN： 0265-0568 Impact factor: 13.423

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Cited

21 in total

1. Understanding Darjeeling tea flavour on a molecular basis.

Authors: Bornali Gohain; Sangeeta Borchetia; Priyadarshini Bhorali; Niraj Agarwal; L P Bhuyan; A Rahman; K Sakata; M Mizutani; B Shimizu; G Gurusubramaniam; R Ravindranath; M C Kalita; M Hazarika; Sudripta Das
Journal: Plant Mol Biol Date: 2012-02-12 Impact factor: 4.076

2. Hill coefficients of dietary polyphenolic enzyme inhibitiors: can beneficial health effects of dietary polyphenols be explained by allosteric enzyme denaturing?

Authors: Nikolai Kuhnert; Farnoosh Dairpoosh; Rakesh Jaiswal; Marius Matei; Sagar Deshpande; Agnieszka Golon; Hany Nour; Hande Karaköse; Nadim Hourani
Journal: J Chem Biol Date: 2011-01-29

3. 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

4. Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of iron.

Authors: Jihee Kim; Eunok Choe
Journal: Food Sci Biotechnol Date: 2018-02-10 Impact factor: 2.391

The chemistry of low molecular weight black tea polyphenols.

1. Understanding Darjeeling tea flavour on a molecular basis.

2. Hill coefficients of dietary polyphenolic enzyme inhibitiors: can beneficial health effects of dietary polyphenols be explained by allosteric enzyme denaturing?

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

4. Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of iron.

5. Theaflavins inhibit the ATP synthase and the respiratory chain without increasing superoxide production.

Review 6. Preventive Applications of Polyphenols in Dentistry-A Review.

7. The inhibition of the mammalian DNA methyltransferase 3a (Dnmt3a) by dietary black tea and coffee polyphenols.

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

Review 9. Research progress on theaflavins: efficacy, formation, and preparation.

Review 10. Chromone and flavonoid alkaloids: occurrence and bioactivity.