[Progress in catechins oxidation products and their formation mechanism].
Zhongguo Zhong Yao Za Zhi
; 42(2): 239-253, 2017 Jan.
Article
in Zh
| MEDLINE
| ID: mdl-28948726
ABSTRACT
Catechins are the key components of tea and have a great impact on its quality. Catechins can be oxidized to form a new black tea polyphenols, some of which have better pharmacological effect. However, the formation mechanism of these new polyphenols is still unclear. In this paper, oxidation products coming from catechins and the formation mechanism of the new compounds are reviewed.It is the base of further study on theaflavins, thearubigins and theabrownines.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Tea
/
Catechin
/
Polyphenols
Language:
Zh
Journal:
Zhongguo Zhong Yao Za Zhi
Year:
2017
Type:
Article
Affiliation country:
China