Green tea catechins during food processing and storage: A review on stability and detection
TLDR
In this paper, a pseudo first-order kinetic model has been developed and validated for the epimerization and degradation of tea catechins in several food systems, whereas the rate constant of reaction kinetics followed Arrhenius equation.About:
This article is published in Food Research International.The article was published on 2013-03-01 and is currently open access. It has received 284 citations till now. The article focuses on the topics: Catechin.read more
Citations
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Encapsulation of (−)-epigallocatechin-gallate (EGCG) in hordein nanoparticles
TL;DR: In this paper, a liquid-liquid dispersion method was used to prepare EGCG-hordein nanoparticles to better protect pigallocatechin-gallate (EGCG) from degradation.
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Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages.
TL;DR: In this paper, 6C-DHAA-EGCG and 8C-8C-ascorbyl adduct derived from gallocatechin gallate was also found in some tea beverages.
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Exploring wild edible flowers as a source of bioactive compounds: New perspectives in horticulture
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Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment
TL;DR: The contents of catechins, flavonoids, purine alkaloids and amino acids in raw Pu-erh teas (RPTs) of a storage time scale below 10 years and old RPTs stored in Yunnan and Guangdong Province, were determined by HPLC as discussed by the authors.
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Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (−)-epigallocatechin-3-gallate
TL;DR: The in vitro gastrointestinal results suggested that EGCG retarded the digestion rate of SOE based on a 20% reduction in free fatty acid release, which will help food technologists to design slow-digestive oleosome-based products that will satisfy health-conscious consumers' demand for healthier food choices.
References
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Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions.
Jane V. Higdon,Balz Frei +1 more
TL;DR: The effects of tea and green tea catechins on biomarker of oxidative stress, especially oxidative DNA damage, appear very promising in animal models, but data on biomarkers of in vivo oxidative stress in humans are limited.
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Polyphenolic Flavanols as Scavengers of Aqueous Phase Radicals and as Chain-Breaking Antioxidants
N. Salah,Nicholas J. Miller,George Paganga,Lilian B. M. Tijburg,G.P. Bolwell,Catherine Rice-Evans +5 more
TL;DR: Against propagating lipid peroxyl radical species, epicatechin and catechin are as effective as ECG and EGCG, the least efficacious being EGC and GA.
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
TL;DR: In this article, the authors reviewed the current understanding of the lipid oxidation mechanism in oil-in-water emulsions and discussed the major factors that influence the rate of lipid oxidation, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions.
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Tea polyphenols for health promotion
Naghma Khan,Hasan Mukhtar +1 more
TL;DR: In vitro and animal studies provide strong evidence that polyphenols derived from tea may possess the bioactivity to affect the pathogenesis of several chronic diseases.
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Green tea and its polyphenolic catechins: medicinal uses in cancer and noncancer applications.
TL;DR: Dose-related differences in the effects of EGCG in cancer versus neurodegenerative and cardiovascular diseases, as well as discrepancies between doses used in in vitro studies and achievable plasma understanding of the in vivo effects of green tea catechins in humans, are summarized.