Effect of Cyclodextrins on the Thermal Epimerization of Tea Catechins

OKUMURA Hisako; ICHITANI Masaki; TAKIHARA Takanobu; KUNIMOTO Ko-Ki

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J-GLOBAL ID：200902239179366171 Reference number：08A0138798

Effect of Cyclodextrins on the Thermal Epimerization of Tea Catechins

茶カテキン類の熱的エピマー化に及ぼすシクロデキストリンの影響

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Material：
Volume： 14 Issue： 1 Page： 83-88 Publication year： Jan. 2008
JST Material Number： L2827A ISSN： 1344-6606 CODEN： FSTRFS Document type： Article
Article type：短報 Country of issue： Japan (JPN) Language： ENGLISH (EN)

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Alkaloid palatable beverages , Saccharoses other than sugar

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Reference (28)：

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Hara, Y. (2001). Green Tea: Health Benefits and Applications. Marcel Dekker, New York.
Hatano, T., Hori, M., Kusuda, M., Ohyaby, T., Ito, H., Yoshida, T. (2004). Characterization of the oxidation products of (-)-epigallocatechin gallate, a bioactive tea polyphenol, on incubation in neutral solution. Heterocycles, 63, 1547-1554.
Huang, S., Inoue, K., Li, Y., Tanaka, T. and Ishimaru, K. (2004). Analysis of catechins in autoclaved tea leaves and drinks. Jpn J. Food Chem., 11, 99.

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