The chemistry of low molecular weight black tea polyphenols

被引：142
作者：
Drynan, James Warren [1 ,2 ]
Clifford, Michael N. [2 ]
Obuchowicz, Jacek [3 ]
Kuhnert, Nikolai [1 ]
机构：
[1] Jacobs Univ Bremen, Sch Sci & Engn, D-28759 Bremen, Germany
[2] Univ Surrey, Fac Med & Hlth Sci, Guildford GU2 7XH, Surrey, England
[3] Unilever, Colworth Lab, Bedford MK44 1LQ, England
来源：
NATURAL PRODUCT REPORTS | 2010年 / 27卷 / 03期
关键词：
REDDISH ORANGE PIGMENT; GREEN TEA; CHLOROGENIC ACIDS; (-)-EPIGALLOCATECHIN GALLATE; OXIDATION-PRODUCTS; CHEMICAL OXIDATION; THEASINENSIN-A; LC-MSN; CATECHINS; FERMENTATION;
D O I：
10.1039/b912523j
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
This review summarises the chemistry of low molecular weight polyphenols isolated and characterised from black tea, discussing both structures identified and mechanisms of their likely formation.
引用
收藏
页码：417 / 462
页数：46
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