Related references
Note: Only part of the references are listed.In vitro and in vivo anti-inflammatory effects of theaflavin-3,3′-digallate on lipopolysaccharide-induced inflammation
Yanting Wu et al.
EUROPEAN JOURNAL OF PHARMACOLOGY (2017)
High resolution LC-ESI-TOF-mass spectrometry method for fast separation, identification, and quantification of 12 isoflavones in soybeans and soybean products
Mi Jin Lee et al.
FOOD CHEMISTRY (2015)
Pine Bark and Green Tea Concentrated Extracts: Antioxidant Activity and Comprehensive Characterization of Bioactive Compounds by HPLC-ESI-QTOF-MS
Maria de la Luz Cadiz-Gurrea et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)
Identification of Novel Homologous Series of Polyhydroxylated Theasinensins and Theanaphthoquinones in the SII Fraction of Black Tea Thearubigins Using ESI/HPLC Tandem Mass Spectrometry
Ghada H. Yassin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Tea and flavonoids: where we are, where to go next
Johanna T. Dwyer et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)
Tea catechins and flavonoids from the leaves of Camellia sinensis inhibit yeast alcohol dehydrogenase
Md. Maniruzzaman Manir et al.
BIOORGANIC & MEDICINAL CHEMISTRY (2012)
Identification and quantification of (dihydro) hydroxycinnamic acids and their conjugates in potato by UHPLC-DAD-ESI-MSn
Carlos-Eduardo Narvaez-Cuenca et al.
FOOD CHEMISTRY (2012)
Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking
Heon Woong Kim et al.
FOOD CHEMISTRY (2012)
Purification and Characterization of a Novel Galloyltransferase Involved in Catechin Galloylation in the Tea Plant (Camellia sinensis)
Yajun Liu et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2012)
Analysis of Camellia sinensis green and black teas via ultra high performance liquid chromatography assisted by liquid-liquid partition and two-dimensional liquid chromatography (size exclusion x reversed phase)
Camila T. Scoparo et al.
JOURNAL OF CHROMATOGRAPHY A (2012)
Influence of shade on flavonoid biosynthesis in tea (Camellia sinensis (L.) O. Kuntze)
YunSheng Wang et al.
SCIENTIA HORTICULTURAE (2012)
Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS
Yang Zhao et al.
FOOD CHEMISTRY (2011)
Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation
Youngmok Kim et al.
FOOD CHEMISTRY (2011)
Geographical and Climatic Dependencies of Green Tea (Camellia sinensis) Metabolites: A 1H NMR-Based Metabolomics Study
Jang-Eun Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Determination of phenolic composition and antioxidant activity in fruits, rhizomes and leaves of the white strawberry (Fragaria chiloensis spp. chiloensis form chiloensis) using HPLC-DAD-ESI-MS and free radical quenching techniques
Mario J. Simirgiotis et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
A new myricetin-rhamnodiglucoside from Camellia sinensis
Yumen Hilal et al.
NATURAL PRODUCT RESEARCH (2009)
Green tea epigallocatechin-3-gallate (EGCG) reduces β-amyloid mediated cognitive impairment and modulates tau pathology in Alzheimer transgenic mice
Kavon Rezai-Zadeh et al.
BRAIN RESEARCH (2008)
New phenolic components and chromatographic profiles of green and fermented teas
Long-Ze Lin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Usefulness of catechins and caffeine profiles to determine growing areas of green tea leaves of a single variety, Yabukita, in Japan
Shuji Kodama et al.
JOURNAL OF HEALTH SCIENCE (2007)
A green tea extract high in catechins reduces body fat and cardiovascular risks in humans
Tomonori Nagao et al.
OBESITY (2007)
Determination of alkaloids and phenolic compounds in black tea processed by two different methods in different plucking seasons
Nihal Turkmen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Phenolic antioxidants identifled by ESI-MS from yerba mate (Ilex paraguariensis) and green tea (Camelia sinensis) extracts
Deborah H. Markowicz Bastos et al.
MOLECULES (2007)
Impact of heating on chemical compositions of green tea liquor
E. S. Kim et al.
FOOD CHEMISTRY (2007)
Application of far-infrared irradiation in the manufacturing process of green tea
So-Young Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in Japan - The Ohsaki Study
Shinichi Kuriyama et al.
JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2006)
Factors affecting the levels of catechins and caffeine in tea beverage: estimated daily intakes and antioxidant activity
Y Shishikura et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Major flavonoids in dry tea
J Peterson et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)
Tea and herbal infusions: Their antioxidant activity and phenolic profile
AK Atoui et al.
FOOD CHEMISTRY (2005)
Tea variety and brewing techniques influence flavonoid content of black tea
J Peterson et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)
HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea
D Del Rio et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry
MC Menet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Prooxidant property of green tea polyphenols epicatechin and epigallocatechin-3-gallate: implications for anticancer properties
S Azam et al.
TOXICOLOGY IN VITRO (2004)
Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions
YR Liang et al.
FOOD CHEMISTRY (2003)
Theadibenzotropolone A, a new type pigment from enzymatic oxidation of (-)-epicatechin and (-)-epigallocatechin gallate and characterized from black tea using LC/MS/MS
SM Sang et al.
TETRAHEDRON LETTERS (2002)
Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector
YG Zuo et al.
TALANTA (2002)
Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom
S Khokhar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature
M Obanda et al.
FOOD CHEMISTRY (2001)
Induction of apoptosis by green tea catechins in human prostate cancer DU145 cells
LY Chung et al.
LIFE SCIENCES (2001)
New flavonol triglycosides from tea (Camellia sinensis)
C Lakenbrink et al.
NATURAL PRODUCT LETTERS (2000)