New black tea polyphenol having N-ethyl-2-pyrrolidinone moiety derived from tea amino acid theanine: Isolation, characterization and partial synthesis

Food Chemistry

Volumn 93, Issue 1, 2005, Pages 81-87

  Tanaka, Takashi ^a   Watarumi, Sayaka ^a   Fujieda, Miho ^a   Kouno, Isao ^a  

^a NAGASAKI UNIVERSITY   (Japan)

Author keywords

Black tea; Polyphenol; Strecker aldehyde; Theanine; Theasinensin

Indexed keywords

ALDEHYDE; AMINO ACID DERIVATIVE; ETHYLPYRROLIDINONYL EPIGALLOCATECHIN 3 O GALLIC ACID; ETHYLPYRROLIDINONYLTHEASINENSIN A; GALLIC ACID DERIVATIVE; N ETHYL 5 HYDROXY 2 PYRROLIDINONE; POLYPHENOL DERIVATIVE; PYRROLIDINE DERIVATIVE; THEANINE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; CYCLIZATION; PLANT LEAF; POLYMERIZATION; PROTEIN DEGRADATION; SPECTROSCOPY; STRECKER SYNTHESIS; SYNTHESIS; TEA;

CAMELLIA SINENSIS;

EID: 18044372995     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.013     Document Type: Article

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