Epimerization of tea catechins and O-methylated derivatives of (-)-epigallocatechin-3-O-gallate: relationship between epimerization and chemical structure.

@article{Suzuki2003EpimerizationOT,
  title={Epimerization of tea catechins and O-methylated derivatives of (-)-epigallocatechin-3-O-gallate: relationship between epimerization and chemical structure.},
  author={Masazumi Suzuki and Mitsuaki Sano and Risa Yoshida and Masakuni Degawa and Toshio Miyase and Mari Maeda-Yamamoto},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 2},
  pages={
          510-4
        }
}
Epimerization at C-2 of O-methylated catechin derivatives and four major tea catechins were investigated. The epimeric isomers of (-)-epicatechin (I), (-)-epicatechin-3-O-gallate (II), (-)-epigallocatechin (III), (-)-epigallocatechin-3-O-gallate (IV), and (-)-epigallocatechin-3-O-(3-O-methyl)gallate (V) in green tea extracts increased time-dependently at 90 degrees C. The epimerization rates of authentic tea catechins in distilled water are much lower than those in tea infusion or in pH 6.0… CONTINUE READING
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