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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Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system
TL;DR: In this article, the stability of (−)-epigallocatechin gallate (EGCG) in an aqueous system with a pH range of 2.2-8.0 was investigated at temperatures ranging from 25 to 165°C.
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Non-destructive determination of total polyphenols content and classification of storage periods of Iron Buddha tea using multispectral imaging system
Chuanwu Xiong,Changhong Liu,Wenjuan Pan,Fei Ma,Can Xiong,Li Qi,Feng Chen,Xuzhong Lu,Jianbo Yang,Lei Zheng +9 more
TL;DR: The results suggested that MSI together with suitable analysis model is a promising technology for rapid and non-destructive determination of TPC and classification of storage periods in tea leaves.
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Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion
Francielli P.R. de Morais,Tassia Batista Pessato,Eliseu Rodrigues,Luana Peixoto Mallmann,Lilian Regina Barros Mariutti,Flavia Maria Netto +5 more
TL;DR: The hydrophilicity profile of the digested samples suggested that pH of complexation and type of phenolic affected the protein cleavage pattern, and the phenolic compounds were more stable when associated with the protein since they were protected from the simulated gastrointestinal environment.
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UHPLC determination of catechins for the quality control of green tea.
Marina Naldi,Jessica Fiori,Roberto Gotti,Aurélie Claudine Periat,Jean-Luc Veuthey,Davy Guillarme,Vincenza Andrisano +6 more
TL;DR: An ultra-high performance liquid chromatography with UV detection method was developed for the fast quantitation of the most represented and biologically important green tea catechins and caffeine and its selectivity was confirmed by comparison with UHPLC-MS/MS analysis.
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Trends of tea in cardiovascular health and disease: A critical review
TL;DR: This review provided a timely up-to-date overview of the cardiovascular benefits and molecular mechanisms of tea and its vasoactive components in cardiovascular health and diseases and emphasizes the importance of tea drinking as part of lifestyle modification in cardiovascular disease prevention.
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.