Flavonoids from Pu-erh Raw Tea

被引:5
|
作者
Guo, Wenjuan [1 ]
Zhang, Ruiping [1 ]
Li, Xianghua [1 ]
Wang, Na [1 ]
机构
[1] Tianjin Polytech Univ, Tianjin Engn Ctr Safety Evaluat Water Qual & Safe, State Key Lab Separat Membranes & Membrane Proc, Sch Environm Chem Engn, 399 Binshuixi Rd, Tianjin 300387, Peoples R China
关键词
Flavonoids; Dihydromyricetin; Yellow Powder; Light Yellow Crystalline; Diverse Tea;
D O I
10.1007/s10600-018-2410-3
中图分类号
R914 [药物化学];
学科分类号
100701 ;
摘要
[No abstract available]
引用
收藏
页码:570 / 571
页数:2
相关论文
共 50 条
  • [1] Flavonoids from Pu-erh Raw Tea
    Wenjuan Guo
    Ruiping Zhang
    Xianghua Li
    Na Wang
    Chemistry of Natural Compounds, 2018, 54 : 570 - 571
  • [2] Antioxidant Phenolic Compounds from Pu-erh Tea
    Zhang, Hai-Ming
    Wang, Cheng-Fang
    Shen, Sheng-Min
    Wang, Gang-Li
    Liu, Peng
    Liu, Zi-Mu
    Wang, Yong-Yan
    Du, Shu-Shan
    Liu, Zhi-Long
    Deng, Zhi-Wei
    MOLECULES, 2012, 17 (12) : 14037 - 14045
  • [3] Flavonoids and their correlation with key microbiota analysis reveals the quality of Pu-erh tea head
    He, Shiqiang
    Weng, Yiwei
    Huang, Lizhen
    Cheng, Qinghua
    Wang, Jian
    Tong, Huarong
    Chen, Yingjuan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2025, 215
  • [4] Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia
    Lv, Hai-Peng
    Zhu, Yin
    Tan, Jun-Feng
    Guo, Li
    Dai, Wei-Dong
    Lin, Zhi
    JOURNAL OF FUNCTIONAL FOODS, 2015, 19 : 194 - 203
  • [5] MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea
    Wang, Xuan
    Li, Na
    Chen, Shengshuang
    Ge, Ya-Hui
    Xiao, Ying
    Zhao, Ming
    Wu, Jian-Lin
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022, 70 (23) : 7085 - 7094
  • [6] Chemical Profile, Antioxidative, and Gut Microbiota Modulatory Properties of Ganpu Tea: A Derivative of Pu-erh Tea
    Zheng, Yuying
    Zeng, Xuan
    Chen, Tingting
    Peng, Wei
    Su, Weiwei
    NUTRIENTS, 2020, 12 (01)
  • [7] Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea
    Wang, Zihao
    Zheng, Chengqin
    Ma, Cunqiang
    Ma, Bingsong
    Wang, Jiacai
    Zhou, Binxing
    Xia, Tao
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 142
  • [8] Pu-erh ripened tea resists to hyperuricemia through xanthine oxidase and renal urate transporters in hyperuricemic mice
    Zhao, Ran
    Chen, Dong
    Wu, Hualing
    JOURNAL OF FUNCTIONAL FOODS, 2017, 29 : 201 - 207
  • [9] Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids
    Kou, Xingran
    Li, Wenhui
    Meng, Qingran
    Zhang, Yunchong
    Huang, Xin
    Ke, Qinfei
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (04) : 3042 - 3053
  • [10] Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector
    Zuo, YG
    Chen, H
    Deng, YW
    TALANTA, 2002, 57 (02) : 307 - 316