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[Progress in catechins oxidation products and their formation mechanism].
Ding, Yang-Ping; Lu, Chang-Qi; Hou, Hong-Xiao; Cen, Yuan-Jian; Tong, Hua-Rong.
Affiliation
  • Ding YP; College of Food Science, Southwest University, Chongqing 400716, China.
  • Lu CQ; Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400716, China.
  • Hou HX; College of Food Science, Southwest University, Chongqing 400716, China.
  • Cen YJ; Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400716, China.
  • Tong HR; College of Food Science, Southwest University, Chongqing 400716, China.
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.
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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
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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