Art

J-GLOBAL ID：202102270649430028   Reference number：21A0217523

Production Mechanisms of Black Tea Polyphenols

紅茶ポリフェノールの生成機構

Author (2)： Tanaka Takashi (Graduate School of Biomedical Sciences, Nagasaki University) ,  Matsuo Yosuke (Graduate School of Biomedical Sciences, Nagasaki University)
Material： Chemical and Pharmaceutical Bulletin (Web)
Volume： 68  Issue： 12  Page： 1131-1142(J-STAGE)  Publication year： 2020 
JST Material Number： U1401A  ISSN： 1347-5223  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *black tea ,...
Semi thesaurus term： In vitro model ,...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=21A0217523&from=J-GLOBAL&jstjournalNo=U1401A") }}

Author keywords (12)： black tea ,  catechin oxidation ,  theaflavin ,  theasinensin ,  theacitrin ,  thearubigin ,  black tea ,  catechin oxidation ,  theaflavin ,  theasinensin ,  theacitrin ,  thearubigin

JST classification (2)： Basic research of pharmacology of crude drugs  (GX06020J) ,  Plant biochemistry  (EH01050J)

Substance index (8)： (-)-Epigallocatechin ,  (-)-Epigallocatechin gallate ,  Theacitrin C ,  Theasinensin A ,  Theasinensin C ,  Theasinensin D ,  Theasinensin E ,  Theaflavin

Reference (122)：

• 1) Food and Agriculture Organization of the United Nations, Intergovernmental Group on Tea, “Document COMMITTEE ON COMMODITY PROBLEMS (CCP: TE 18/CRS1), 17-20 May, 2018.”: ‹http://www.fao.org/3/BU642en/bu642en.pdf›
• 2) Meng X. H., Li N., Zhu H. T., Wang D., Yang C. R., Zhang Y. J., J. Agric. Food Chem., 67, 5318-5349 (2019).
• 3) Barone J. J., Roberts H. R., Food Chem. Toxicol., 34, 119-129 (1996).
• 4) Graham H. N., Prev. Med., 21, 334-350 (1992).
• 5) Yang C. S., Zhang J., J. Agric. Food Chem., 67, 5446-5456 (2019).

Terms in the title (2)： 紅茶 ,  ポリフェノール