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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Quantification of Polyphenols and Metals in Chinese Tea Infusions by Mass Spectrometry.
Gabriella Pinto,Anna Illiano,Andrea Carpentieri,M. Spinelli,Chiara Melchiorre,Carolina Fontanarosa,Martino Di Serio,Angela Amoresano +7 more
TL;DR: A molecular fingerprint useful for both nutraceutical applications and food control/typization, as well as for frauds detection and counterfeiting is obtained.
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Characterization of three different classes of non-fermented teas using untargeted metabolomics.
Qunfeng Zhang,Si Wu,Yan Li,Meiya Liu,Ni Kang,Xiaoyun Yi,Yuanzhi Shi,Lifeng Ma,Lothar Willmitzer,Jianyun Ruan +9 more
TL;DR: This work employed multi-platform-based metabolomics to analyze primary and secondary metabolites in three main categories of non-fermented teas (green, yellow, and white) and established a standard model for their classification based on their chemical composition.
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Phytochemical profile of differently processed tea: A review.
TL;DR: In this article , a review of the impact of tea processing on phytochemical profile and contents in differently processed tea is presented, focusing on white, green, oolong, black, and pu-erh tea.
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Performance of Different Natural Antioxidant Compounds in Frying Oil.
Buket Aydeniz,Emin Yilmaz +1 more
TL;DR: Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples, indicating that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation.
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Bud-Derivatives, a Novel Source of Polyphenols and How Different Extraction Processes Affect Their Composition.
Federica Turrini,Dario Donno,Gabriele Loris Beccaro,Anna Pittaluga,Massimo Grilli,Paola Zunin,Raffaella Boggia +6 more
TL;DR: The targeted phytochemical fingerprint by HPLC provided a screening of the main bud-derivatives polyphenolic classes highlighting a high variability depending on both method and protocol used, and ultrasonic extraction proved to be less sensitive to the different extraction protocols than conventional maceration regarding the extractpolyphenolic profile.
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.