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Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods
This review will discuss recent progress in the chemistry of secondary polyphenols produced during food processing. The production mechanism of the secondary polyphenols in black tea, whisky,Expand
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A new catechin oxidation product and polymeric polyphenols of post-fermented tea.
A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2-carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentationExpand
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α-Amylase and lipase inhibitory activity and structural characterization of acacia bark proanthocyanidins.
The bark extract of Acacia mearnsii showed strong lipase and α-amylase inhibition activities. Fractionation of the extract by column chromatography and subsequent (13)C NMR and MALDI-TOF-MS analysisExpand
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Polymer-like polyphenols of black tea and their lipase and amylase inhibitory activities.
Lipase and amylase inhibitory activities of black tea were examined. After solvent partitioning of a black tea extract with the ethyl acetate and n-butanol, the two soluble fractions showedExpand
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Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves.
Phenolic constituents of a new functional fermented tea produced by tea-rolling processing of a mixture (9:1) of tea leaves and loquat leaves were examined in detail. The similarity of the phenolicExpand
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Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
Four triterpenes were isolated from a traditional Japanese tea product produced by anaerobic microbial fermentation of heated green tea leaves (Camellia sinensis). Two of the compounds were novel andExpand
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A novel black tea pigment and two new oxidation products of epigallocatechin-3-O-gallate.
During tea fermentation, oxidation-reduction dismutation of a number of quinone metabolites of tea catechins yields numerous minor products, which make it difficult to separate and purify black teaExpand
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Reinvestigation of the stereochemistry of the C-glycosidic ellagitannins, vescalagin and castalagin.
The stereochemistry of the C-glycosidic ellagitannins, vescalagin and castalagin, has been reinvestigated using computational methods. DFT calculations of their (1)H and (13)C NMR spectra, as well asExpand
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Reaction of the black tea pigment theaflavin during enzymatic oxidation of tea catechins.
Degradation of the black tea pigment theaflavin was examined in detail. Enzymatic oxidation of a mixture of epigallocatechin and epicatechin initially produced theaflavin, while prolonged reactionExpand
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Structures of epicatechin gallate trimer and tetramer produced by enzymatic oxidation.
During black tea production, catechins and their galloyl esters are enzymatically oxidized to generate a complex mixture of black tea polyphenols. The role of galloyl ester groups in this process hasExpand
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