Carboxymethyl- and carboxyl-catechins from ripe Pu-er tea

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 50, 2014, Pages 12229-12234

  Tian, Li Wen ^a   Tao, Mu Ke ^a,b   Xu, Min ^a   Hu, Jing ^a   Zhu, Hong Tao ^a   Xiong, Wen Yong ^a   Wang, Dong ^a   Yang, Chong Ren ^a   Zhang, Ying Jun ^a  

^a KUNMING INSTITUTE OF BOTANY   (China)

^b Chongqing Institute for Food and Drug Control   (China)

Author keywords

Carboxylcatechins; Carboxymethyl catechins; Insulin sensitivity activity; Ripe Pu er tea

Indexed keywords

INSULIN; ORGANIC COMPOUNDS; PHENOLS; PLANTS (BOTANY); PLUTONIUM; SUGARS; VITAMINS;

CAMELLIA SINENSIS; CARBOXYLCATECHINS; CARBOXYMETHYL; FLAVONOID GLYCOSIDES; HYDROLYZABLE TANNINS; INSULIN SENSITIVITY; POSTFERMENTED TEAS; RIPE PU-ER TEA;

FLAVONOIDS;

CAMELLIA SINENSIS VAR. ASSAMICA; THEACEAE;

CATECHIN; PLANT EXTRACT;

CAMELLIA; CHEMICAL STRUCTURE; CHEMISTRY; CHINA; PLANT LEAF;

CAMELLIA; CATECHIN; CHINA; MOLECULAR STRUCTURE; PLANT EXTRACTS; PLANT LEAVES;

EID: 84918522955     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5036959     Document Type: Article

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