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Theaflavins: An underexploited functional compound in black tea

Trends in food science & technology, 2024-12, Vol.154, p.104755, Article 104755

2024

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UPLC–Orbitrap–MS/MS combined with chemometrics establishes variations in chemical components in green tea from Yunnan and Hunan origins

Food chemistry, 2018-11, Vol.266, p.534-544

2018

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Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea

Food chemistry, 2022-01, Vol.368, p.130855-130855, Article 130855

2022

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Production Mechanisms of Black Tea Polyphenols

Chemical and Pharmaceutical Bulletin, 2020/12/01, Vol.68(12), pp.1131-1142

2020

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Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camelia sinensis leaves

Food Chemistry: X, 2022-03, Vol.13, p.100203-100203

2022

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Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Comprehensive reviews in food science and food safety, 2019-09, Vol.18 (5), p.1474-1495

2019

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Black tea bioactives as inhibitors of multiple targets of SARS-CoV-2 (3CLpro, PLpro and RdRp): a virtual screening and molecular dynamic simulation study

Journal of biomolecular structure & dynamics, 2022-08, Vol.40 (15), p.7143-7166

2022

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Thearubigins: Formation, structure, health benefit and sensory property

Trends in food science & technology, 2023-03, Vol.133, p.37-48

2023

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Theaflavin and its derivatives exert antibacterial action against Bacillus coagulans through adsorption to cell surface phospholipids

Journal of applied microbiology, 2022-09, Vol.133 (3), p.1781-1790

2022

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Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing

Food research international, 2021-10, Vol.148, p.110588-110588, Article 110588

2021

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Theaflavins prevent the onset of diabetes through ameliorating glucose tolerance mediated by promoted incretin secretion in spontaneous diabetic Torii rats

Journal of functional foods, 2021-11, Vol.86, p.104702, Article 104702

2021

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Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach

Food science & technology, 2020-08, Vol.130, p.109535, Article 109535

2020

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Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage

Meat science, 2022-10, Vol.192, p.108877-108877, Article 108877

2022

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Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

Trends in food science & technology, 2022-05, Vol.123, p.130-143

2022

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Effects of conjugation of egg lysozyme to theaflavins on their structure and function

Journal of molecular liquids, 2024-08, Vol.407, p.125288, Article 125288

2024

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Potential Bioactive Components and Health Promotional Benefits of Tea (Camellia sinensis)

Journal of the American College of Nutrition, 2022-01, Vol.ahead-of-print (ahead-of-print), p.1-29

Samanta, Saptadip

2022

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How black tea pigment theaflavin dyes chicken eggs: Binding affinity study of theaflavin with ovalbumin

Food chemistry, 2020-01, Vol.303, p.125407-125407, Article 125407

2020

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Catechins and Theaflavins: An Overview on Therapeutic Application

Journal of natural remedies, 2022-07, p.330-346

2022

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In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf

International journal of food science & technology, 2022-09, Vol.57 (9), p.5621-5631

2022

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New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea

Journal of the science of food and agriculture, 2022-05, Vol.102 (7), p.2750-2760

2022

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Significant Inactivation of SARS-CoV-2 In Vitro by a Green Tea Catechin, a Catechin-Derivative, and Black Tea Galloylated Theaflavins

Molecules (Basel, Switzerland), 2021-06, Vol.26 (12), p.3572

2021

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Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

Food science & technology, 2022-02, Vol.155, p.112939, Article 112939

2022

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Molecular interaction of tea polyphenols with phospholipid bilayers and micelles: Structure-activity relationships

Food science and technology research, 2024, Article FSTR-D-24-00052

Nakayama, Tsutomu

2024

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Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea

Food chemistry, 2022-01, Vol.366, p.130593-130593, Article 130593

2022

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Black tea extracts enhance stress-induced sleep of Caenorhabditis elegans to resist UV damage

Food research international, 2024-11, Vol.196, p.115025, Article 115025

2024

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Theaflavins: An underexploited functional compound in black tea

UPLC–Orbitrap–MS/MS combined with chemometrics establishes variations in chemical components in green tea from Yunnan and Hunan origins

Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea

Production Mechanisms of Black Tea Polyphenols

Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camelia sinensis leaves

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Black tea bioactives as inhibitors of multiple targets of SARS-CoV-2 (3CLpro, PLpro and RdRp): a virtual screening and molecular dynamic simulation study

Thearubigins: Formation, structure, health benefit and sensory property

Theaflavin and its derivatives exert antibacterial action against Bacillus coagulans through adsorption to cell surface phospholipids

Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing

Theaflavins prevent the onset of diabetes through ameliorating glucose tolerance mediated by promoted incretin secretion in spontaneous diabetic Torii rats

Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach

Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

Effects of conjugation of egg lysozyme to theaflavins on their structure and function

Potential Bioactive Components and Health Promotional Benefits of Tea (Camellia sinensis)

How black tea pigment theaflavin dyes chicken eggs: Binding affinity study of theaflavin with ovalbumin

Catechins and Theaflavins: An Overview on Therapeutic Application

In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf

New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea

Significant Inactivation of SARS-CoV-2 In Vitro by a Green Tea Catechin, a Catechin-Derivative, and Black Tea Galloylated Theaflavins

Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

Molecular interaction of tea polyphenols with phospholipid bilayers and micelles: Structure-activity relationships

Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea

Black tea extracts enhance stress-induced sleep of Caenorhabditis elegans to resist UV damage

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