New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate-Reference-Cited by-同舟云学术

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New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate

Published:2022-02 Issue: Volume:370 Page:131326
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tanaka Takashi,Yasumatsu Miho,Hirotani Mayu,Matsuo Yosuke,Li Na,Zhu Hong-Tao,Saito Yoshinori,Ishimaru Kanji,Zhang Ying-Jun

Funder

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. High-Molecular-Weight Polyphenol-Rich Fraction of Black Tea Does Not Prevent Atrophy by Unloading, But Promotes Soleus Muscle Mass Recovery from Atrophy in Mice;Aoki;Nutrients,2019

2. Isolation and high-performance liquid chromatographic analysis of thearubigin fractions from black tea;Bailey;Journal of Chromatography Part A,1994

3. A polyphenolic pigment from black tea;Davis;Phytochemistry,1997

4. Black tea high-molecular-weight polyphenol stimulates exercise training-induced improvement of endurance capacity in mouse via the link between AMPK and GLUT4;Eguchi;PLoS One,2013

5. The chemistry of tea. Structures of compounds A and B of Roberts and reactions of some model compounds;Ferretti;Journal of Agricultural and Food Chemistry,1968

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1. The enzymatic synthesis of theaflavin-3-gallate oxidation product and its determination;Talanta;2024-08

2. Efficient enzymatic synthesis of theaflavin and its production mechanism;Journal of Food Science;2024-01-23

3. Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion;Food Chemistry;2024-01

4. The Enzymatic Synthesis of Theaflavin-3-Gallate Oxidation Product and its Determination;2024

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