Chemistry of secondary polyphenols produced during processing of tea and selected foods

International Journal of Molecular Sciences

Volumn 11, Issue 1, 2010, Pages 14-40

  Tanaka, Takashi ^a   Matsuo, Yosuke ^a   Kouno, Isao ^a  

^a NAGASAKI UNIVERSITY   (Japan)

Author keywords

Black tea; Catechin; Ellagitannin; Oxidation; Polyphenol; Proanthocyanidin

Indexed keywords

ALCOHOL; CATECHIN; CINNAMALDEHYDE; CINNAMON EXTRACT; ELLAGITANNIN; POLYPHENOL; PROANTHOCYANIDIN; QUINONE DERIVATIVE; THEAFLAVIN;

BIODIVERSITY; CHEMICAL REACTION; CINNAMOMUM ZEYLANICUM; CINNAMON; ENZYME METABOLISM; EXPERIMENTAL MODEL; FOOD INDUSTRY; FOOD PROCESSING; IN VITRO STUDY; NONHUMAN; OAK; OXIDATION; PERSIMMON; POLYMERIZATION; REACTION ANALYSIS; REVIEW; STEREOCHEMISTRY; TEA; WHISKEY;

BLACK TEA; CATECHIN; ELLAGITANNIN; OXIDATION; POLYPHENOL; PROANTHOCYANIDIN;

OXIDATION-REDUCTION; POLYPHENOLS; TEA;

CAMELLIA SINENSIS; CINNAMOMUM VERUM; DIOSPYROS;

EID: 75349088398     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms11010014     Document Type: Review

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