Changes in epigallocatechin-3-O- (3-O-methyl) gallate and strictinin contents of tea (Camellia sinensis L.) cultivar 'Benifuki' in various degrees of maturity and leaf order

Food Science and Technology Research

Volumn 10, Issue 2, 2004, Pages 186-190

  Maeda Yamamoto, Mari ^a   Nagai, Hiroshi ^b   Asai, Kazumi ^a   Moriwaki, Sawako ^a   Horie, Hideki ^a   Kohata, Katsunori ^a   Tachibana, Hirofumi ^c   Miyase, Toshio ^d   Sano, Mitsuaki ^d  

^a NATIONAL INSTITUTE OF VEGETABLE AND TEA SCIENCE   (Japan)

^b Asahi Soft Drinks Co Ltd   (Japan)

^c KYUSHU UNIVERSITY   (Japan)

^d UNIVERSITY OF SHIZUOKA   (Japan)

Author keywords

Anti allergic action; Degree of maturity; Epigallocatechin 3 O (3 O methyl)gallate; Green tea; Leaf order; O methylated EGCG; Strictinin

Indexed keywords

ACTIVATION ANALYSIS; ALLERGIES; ANTIOXIDANTS; CELLS; CONCENTRATION (PROCESS); CROPS; DISEASES; GROWTH KINETICS; IMMUNOLOGY; MASTICATION; MEDICINE; PLANTS (BOTANY);

ANTI-ALLERGIC ACTION; DEGREE OF MATURITY; EPIGALLOCATECHIN-3-O-(3-O-METHYL)GALLATE; GREEN TEA; LEAF ORDER; O-METHYLATED EGCG; STRICTININ;

BEVERAGES;

CAMELLIA; CAMELLIA SINENSIS;

EID: 4043053890     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.186     Document Type: Article

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