Metabolic fate of tea polyphenols and their crosstalk with gut microbiota

Author:

Wang Meiyan,Li Jianying,Hu Ting,Zhao Hui

Publisher

Tsinghua University Press

Subject

Food Science

Reference143 articles.

1. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions;Higdon;Crit. Rev. Food Sci. Nutr.,2003

2. United States Department of Agriculture, Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. 2018 Accessed 2018 March; Release 3.3:[Available from: 〈https://www.fas.usda.gov/psdonline/circulars/citrus.pdf〉.

3. The chemistry of tea flavonoids;Balentine;Crit. Rev. Food Sci. Nutr.,1997

4. The chemistry and biotransformation of tea constituents;Sang;Pharmacol. Res.,2011

5. Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: evidence by tandem LC-MS;Kuhnert;Food Funct,2010

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