3.23 – Chemistry of Tea

[1]  E. Hinoi,et al.  Theanine, an ingredient of green tea, inhibits [3H]glutamine transport in neurons and astroglia in rat brain , 2008, Journal of neuroscience research.

[2]  I. Yang,et al.  Human urinary metabolite profile of tea polyphenols analyzed by liquid chromatography/electrospray ionization tandem mass spectrometry with data-dependent acquisition. , 2008, Rapid communications in mass spectrometry : RCM.

[3]  L. Juneja,et al.  Effects of Theanine, a Unique Amino Acid in Tea Leaves, on Memory in a Rat Behavioral Test , 2008, Bioscience, biotechnology, and biochemistry.

[4]  L. S. Taylor,et al.  Interaction of environmental moisture with powdered green tea formulations: effect on catechin chemical stability. , 2008, Journal of agricultural and food chemistry.

[5]  Zhonghua Liu,et al.  Preparative isolation and purification of theaflavins and catechins by high-speed countercurrent chromatography. , 2008, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[6]  Michael Popp,et al.  Quality assessment and quantitative analysis of flavonoids from tea samples of different origins by HPLC-DAD-ESI-MS. , 2008, Journal of agricultural and food chemistry.

[7]  Y. Mizukami,et al.  Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea. , 2008, Journal of agricultural and food chemistry.

[8]  Yong Cheng,et al.  Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging. , 2008, Journal of agricultural and food chemistry.

[9]  Quansheng Chen,et al.  Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms. , 2008, Journal of pharmaceutical and biomedical analysis.

[10]  J. Bryan.  Psychological effects of dietary components of tea: caffeine and L-theanine. , 2008, Nutrition reviews.

[11]  D. Kennedy,et al.  The effects of l-theanine, caffeine and their combination on cognition and mood , 2008, Biological Psychology.

[12]  M. Maeda-Yamamoto,et al.  Immunostimulating activity of a crude polysaccharide derived from green tea (Camellia sinensis) extract. , 2008, Journal of agricultural and food chemistry.

[13]  Takashi Tanaka,et al.  Structures of epicatechin gallate trimer and tetramer produced by enzymatic oxidation. , 2007, Chemical & pharmaceutical bulletin.

[14]  U. Engelhardt,et al.  Characterisation of white tea – Comparison to green and black tea , 2007, Journal für Verbraucherschutz und Lebensmittelsicherheit.

[15]  Manami Inoue,et al.  Green tea consumption and prostate cancer risk in Japanese men: a prospective study. , 2007, American journal of epidemiology.

[16]  Gang Lu,et al.  Tea and cancer prevention: molecular mechanisms and human relevance. , 2007, Toxicology and applied pharmacology.

[17]  Shigehiko Kanaya,et al.  Prediction of Japanese green tea ranking by fourier transform near-infrared reflectance spectroscopy. , 2007, Journal of agricultural and food chemistry.

[18]  S. Sang,et al.  Biotransformation of green tea polyphenols and the biological activities of those metabolites. , 2007, Molecular pharmaceutics.

[19]  Chiehming J. Chang,et al.  Designed polar cosolvent-modified supercritical CO2 removing caffeine from and retaining catechins in green tea powder using response surface methodology. , 2007, Journal of agricultural and food chemistry.

[20]  R. Lamuela-Raventós,et al.  A new LC/MS/MS rapid and sensitive method for the determination of green tea catechins and their metabolites in biological samples. , 2007, Journal of agricultural and food chemistry.

[21]  M. Figueira,et al.  Chemical Composition of Green Tea (Camellia sinensis) Infusions Commercialized in Portugal , 2007, Plant foods for human nutrition.

[22]  C. Pleydell-Pearce,et al.  Time for tea: mood, blood pressure and cognitive performance effects of caffeine and theanine administered alone and together , 2007, Psychopharmacology.

[23]  S. Shankar,et al.  Green tea polyphenols: biology and therapeutic implications in cancer. , 2007, Frontiers in bioscience : a journal and virtual library.

[24]  S. Lee,et al.  Effect of supercritical carbon dioxide decaffeination on volatile components of green teas. , 2007, Journal of food science.

[25]  T. Miyase,et al.  Determination of theaflavins including methylated theaflavins in black tea leaves by solid-phase extraction and HPLC analysis. , 2007, Journal of agricultural and food chemistry.

[26]  Maw-rong Lee,et al.  Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes. , 2007, Journal of agricultural and food chemistry.

[27]  A. Zumbe,et al.  The Antibacterial Activity of Plant Extracts Containing Polyphenols against Streptococcus mutans , 2007, Caries Research.

[28]  L. Hwang,et al.  Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. , 2007, Journal of chromatography. A.

[29]  T. Hashimoto,et al.  Yellow tea is more potent than other types of tea in suppressing liver toxicity induced by carbon tetrachloride in rats , 2007, Phytotherapy research : PTR.

[30]  J. M. Jurado,et al.  Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content. , 2007, Journal of agricultural and food chemistry.

[31]  W. Dimpfel,et al.  Source density analysis of the human EEG after ingestion of a drink containing decaffeinated extract of green tea enriched with L-theanine and theogallin , 2007, Nutritional neuroscience.

[32]  N. Venkatesan,et al.  Milk casein and its benefits on cardiovascular risk. , 2007, European heart journal.

[33]  G. Antes,et al.  Tea without milk: lifestyle advice based on a small lab study. , 2007, European heart journal.

[34]  Y. Mizukami,et al.  Simultaneous analysis of catechins, gallic acid, strictinin, and purine alkaloids in green tea by using catechol as an internal standard. , 2007, Journal of agricultural and food chemistry.

[35]  J. Kyle,et al.  Effects of infusion time and addition of milk on content and absorption of polyphenols from black tea. , 2007, Journal of agricultural and food chemistry.

[36]  Yuerong Liang,et al.  Preparation of partially decaffeinated instant green tea. , 2007, Journal of agricultural and food chemistry.

[37]  Takashi Tanaka,et al.  Oxidative coupling of the pyrogallol B-ring with a galloyl group during enzymatic oxidation of epigallocatechin 3-O-gallate. , 2007, Phytochemistry.

[38]  M. Clifford,et al.  Profiling and characterization by LC-MSn of the galloylquinic acids of green tea, tara tannin, and tannic acid. , 2007, Journal of agricultural and food chemistry.

[39]  Haixia Chen,et al.  Compositional analysis and preliminary toxicological evaluation of a tea polysaccharide conjugate. , 2007, Journal of agricultural and food chemistry.

[40]  C. Elmets,et al.  Photoprotective effects of green tea polyphenols , 2007, Photodermatology, photoimmunology & photomedicine.

[41]  Eiichiro Fukusaki,et al.  Prediction of Japanese green tea ranking by gas chromatography/mass spectrometry-based hydrophilic metabolite fingerprinting. , 2007, Journal of agricultural and food chemistry.

[42]  B. Mackey,et al.  Structure-activity relationships of tea compounds against human cancer cells. , 2007, Journal of agricultural and food chemistry.

[43]  K. Stangl,et al.  Molecular targets of tea polyphenols in the cardiovascular system. , 2007, Cardiovascular research.

[44]  M. Friedman.  Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas , 2006, Molecular nutrition & food research.

[45]  A. Velluz,et al.  New constituents related to 3-methyl-2,4-nonanedione identified in green tea. , 2006, Journal of agricultural and food chemistry.

[46]  Kazunori Arifuku,et al.  Multivariate Analysis for ^1H-NMR Spectra of Two Hundred Kinds of Tea in the World , 2006, Analytical sciences : the international journal of the Japan Society for Analytical Chemistry.

[47]  L. Gowda,et al.  Determination of theanine in commercial tea by liquid chromatography with fluorescence and diode array ultraviolet detection. , 2006, Journal of agricultural and food chemistry.

[48]  J. V. van Duynhoven,et al.  Metabonomics approach to determine metabolic differences between green tea and black tea consumption. , 2006, Journal of agricultural and food chemistry.

[49]  Jian-Min Yuan,et al.  Green tea, black tea and colorectal cancer risk: a meta-analysis of epidemiologic studies. , 2006, Carcinogenesis.

[50]  H. Masuda,et al.  Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion. , 2006, Journal of agricultural and food chemistry.

[51]  M. Friedman,et al.  Distribution of catechins, theaflavins, caffeine, and theobromine in 77 teas consumed in the United States , 2006 .

[52]  Jung In Kim,et al.  Effects of green tea on urinary stone formation: an in vivo and in vitro study. , 2006, Journal of endourology.

[53]  A. Yanagida,et al.  Analytical separation of tea catechins and food-related polyphenols by high-speed counter-current chromatography. , 2006, Journal of chromatography. A.

[54]  T. Hase,et al.  Determination of green tea catechins in human plasma using liquid chromatography-electrospray ionization mass spectrometry. , 2006, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[55]  Reyes Artacho,et al.  Beneficial Effects of Green Tea—A Review , 2006, Journal of the American College of Nutrition.

[56]  T. Hofmann,et al.  Molecular and sensory studies on the umami taste of Japanese green tea. , 2006, Journal of agricultural and food chemistry.

[57]  Jen-kun Lin,et al.  Mechanisms of hypolipidemic and anti-obesity effects of tea and tea polyphenols. , 2006, Molecular nutrition & food research.

[58]  Ying Wang,et al.  Anti-obesity effects of green tea: from bedside to bench. , 2006, Molecular nutrition & food research.

[59]  Hsin-Huei Chang,et al.  Tea, obesity, and diabetes. , 2006, Molecular nutrition & food research.

[60]  P. Schieberle,et al.  Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion. , 2006, Journal of agricultural and food chemistry.

[61]  Y. Sagesaka,et al.  Analysis of tea catechins in human plasma by high-performance liquid chromatography with solid-phase extraction. , 2005, Journal of agricultural and food chemistry.

[62]  M. Xie,et al.  Preparation of tea glycoprotein and its application as a calibration standard for the quantification and molecular weight determination of tea glycoprotein in different tea samples by high-performance gel-permeation chromatography , 2005, Analytical and bioanalytical chemistry.

[63]  P. Roach,et al.  The antifolate activity of tea catechins. , 2005, Cancer research.

[64]  M. Williamson,et al.  Creaming in black tea. , 2005, Journal of agricultural and food chemistry.

[65]  Takashi Tanaka,et al.  A novel black tea pigment and two new oxidation products of epigallocatechin-3-O-gallate. , 2005, Journal of agricultural and food chemistry.

[66]  H. Matsuda,et al.  Floratheasaponins A-C, acylated oleanane-type triterpene oligoglycosides with anti-hyperlipidemic activities from flowers of the tea plant (Camellia sinensis). , 2005, Journal of natural products.

[67]  Jen-kun Lin,et al.  HPLC analysis of naturally occurring methylated catechins, 3' '- and 4' '-methyl-epigallocatechin gallate, in various fresh tea leaves and commercial teas and their potent inhibitory effects on inducible nitric oxide synthase in macrophages. , 2005, Journal of agricultural and food chemistry.

[68]  T. Hofmann,et al.  Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. , 2005, Journal of agricultural and food chemistry.

[69]  D. Sreeramulu,et al.  Addition of Milk Does Not Alter the Antioxidant Activity of Black Tea , 2005, Annals of Nutrition and Metabolism.

[70]  I. Sakane,et al.  Determination of mechanism of flock sediment formation in tea beverages. , 2005, Journal of agricultural and food chemistry.

[71]  F. García-Cánovas,et al.  The antifolate activity of tea catechins. , 2005, Cancer research.

[72]  M. Saravanan,et al.  Genetic diversity of UPASI tea clones (Camellia sinensis (L.) O. Kuntze) on the basis of total catechins and their fractions. , 2005, Phytochemistry.

[73]  Ye Ying,et al.  Analysis of Theanine in Tea Leaves by HPLC with Fluorescence Detection , 2005 .

[74]  J. V. van Duynhoven,et al.  Nuclear magnetic resonance spectroscopic based studies of the metabolism of black tea polyphenols in humans. , 2005, Journal of agricultural and food chemistry.

[75]  M. Clifford.  Diet-Derived Phenols in Plasma and Tissues and their Implications for Health , 2004, Planta medica.

[76]  I. Abeysinghe,et al.  Flavonoid biosynthesis in the tea plant Camellia sinensis: properties of enzymes of the prominent epicatechin and catechin pathways. , 2004, Archives of biochemistry and biophysics.

[77]  Chi-Tang Ho,et al.  New dibenzotropolone derivatives characterized from black tea using LC/MS/MS. , 2004, Bioorganic & medicinal chemistry.

[78]  T. Hofmann,et al.  Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. , 2004, Journal of agricultural and food chemistry.

[79]  Takeo Suzuki,et al.  Distribution and biosynthesis of caffeine in plants. , 2004, Frontiers in bioscience : a journal and virtual library.

[80]  M. Lean,et al.  HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea. , 2004, Journal of agricultural and food chemistry.

[81]  Chi-Tang Ho,et al.  Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry. , 2004, Journal of agricultural and food chemistry.

[82]  K. Leung,et al.  Inhibitory effect of green tea catechins on cysteine proteinases in Porphyromonas gingivalis. , 2004, Oral microbiology and immunology.

[83]  H. Ashida,et al.  Pigments in green tea leaves (Camellia sinensis) suppress transformation of the aryl hydrocarbon receptor induced by dioxin. , 2004, Journal of agricultural and food chemistry.

[84]  S. Yao,et al.  Simultaneous analysis of theanine, chlorogenic acid, purine alkaloids and catechins in tea samples with the help of multi-dimension information of on-line high performance liquid chromatography/electrospray-mass spectrometry. , 2004, Journal of pharmaceutical and biomedical analysis.

[85]  D. Armstrong,et al.  Analysis of derivatized and underivatized theanine enantiomers by high-performance liquid chromatography/atmospheric pressure ionization-mass spectrometry. , 2004, Rapid communications in mass spectrometry : RCM.

[86]  Jen-kun Lin,et al.  Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration. , 2003, Journal of agricultural and food chemistry.

[87]  A. M. Baruah,et al.  Fermentation characteristics of some assamica clones and process optimization of black tea manufacturing. , 2003, Journal of agricultural and food chemistry.

[88]  E. Haslam.  Thoughts on thearubigins. , 2003, Phytochemistry.

[89]  Y. Shioi,et al.  Identification of chlorophylls and carotenoids in major teas by high-performance liquid chromatography with photodiode array detection. , 2003, Journal of agricultural and food chemistry.

[90]  Takashi Tanaka,et al.  Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism , 2003 .

[91]  Jen-kun Lin,et al.  Factors affecting the levels of tea polyphenols and caffeine in tea leaves. , 2003, Journal of agricultural and food chemistry.

[92]  G. Savage,et al.  Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea , 2003, European Journal of Clinical Nutrition.

[93]  H. Ashida,et al.  Simultaneous determination of all polyphenols in vegetables, fruits, and teas. , 2003, Journal of agricultural and food chemistry.

[94]  G. Savage,et al.  Oxalate content and calcium binding capacity of tea and herbal teas. , 2002, Asia Pacific journal of clinical nutrition.

[95]  M. Inohara-Ochiai,et al.  Cloning of β-Primeverosidase from Tea Leaves, a Key Enzyme in Tea Aroma Formation1 , 2002, Plant Physiology.

[96]  P. Mahanta,et al.  Specific fluctuations in the composition of lipoxygenase- and glycosidase-generated flavors in some cultivated teas of Assam. , 2002, Journal of agricultural and food chemistry.

[97]  Chi-Tang Ho,et al.  Theadibenzotropolone A, a new type pigment from enzymatic oxidation of (−)-epicatechin and (−)-epigallocatechin gallate and characterized from black tea using LC/MS/MS , 2002 .

[98]  A. Crozier,et al.  Theacrine (1,3,7,9-tetramethyluric acid) synthesis in leaves of a Chinese tea, kucha (Camellia assamica var. kucha). , 2002, Phytochemistry.

[99]  M. J. Martín,et al.  Study of catechin and xanthine tea profiles as geographical tracers. , 2002, Journal of agricultural and food chemistry.

[100]  S. Khokhar,et al.  Total phenol, catechin, and caffeine contents of teas commonly consumed in the United kingdom. , 2002, Journal of agricultural and food chemistry.

[101]  A. Kobayashi,et al.  Carotenoid-Derived Aroma Compounds in Tea , 2001 .

[102]  F. Pablos,et al.  Differentiation of tea (Camellia sinensis) varieties and their geographical origin according to their metal content. , 2001, Journal of agricultural and food chemistry.

[103]  J. M. V. van Amelsvoort,et al.  Analysis of theaflavins in biological fluids using liquid chromatography-electrospray mass spectrometry. , 2001, Journal of chromatography. B, Biomedical sciences and applications.

[104]  O. Schmitz,et al.  Decrease in concentration of free catechins in tea over time determined by micellar electrokinetic chromatography. , 2001, Journal of chromatography. A.

[105]  R. Neufeld,et al.  Encapsulation of tannase for the hydrolysis of tea tannins. , 2001, Enzyme and microbial technology.

[106]  P. Winterhalter,et al.  Centrifugal precipitation chromatography -- a novel chromatographic system for fractionation of polymeric pigments from black tea and red wine. , 2001, Journal of agricultural and food chemistry.

[107]  A. Kobayashi,et al.  Analysis of glycosidically bound aroma precursors in tea leaves. 2. Changes in glycoside contents and glycosidase activities in tea leaves during the black tea manufacturing process. , 2001, Journal of agricultural and food chemistry.

[108]  P. Hollman,et al.  Addition of milk does not affect the absorption of flavonols from tea in man , 2001, Free radical research.

[109]  K. Hayashi,et al.  Substrate Specificity of β-Primeverosidase, A Key Enzyme in Aroma Formation during Oolong Tea and Black Tea Manufacturing , 2001, Bioscience, biotechnology, and biochemistry.

[110]  A. Wiersma,et al.  Plasma concentrations of individual tea catechins after a single oral dose in humans , 2001, Xenobiotica; the fate of foreign compounds in biological systems.

[111]  M. Yoshikawa,et al.  Bioactive saponins and glycosides. XVII. Inhibitory effect on gastric emptying and accelerating effect on gastrointestinal transit of tea saponins: structures of assamsaponins F, G, H, I, and J from the seeds and leaves of the tea plant. , 2000, Chemical & pharmaceutical bulletin.

[112]  P. Winterhalter,et al.  Isolation of black tea pigments using high-speed countercurrent chromatography and studies on properties of black tea polymers. , 2000, Journal of agricultural and food chemistry.

[113]  L F Wang,et al.  Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage. , 2000, Journal of agricultural and food chemistry.

[114]  P. Winterhalter,et al.  Preparative separation of polyphenols from tea by high-speed countercurrent chromatography. , 2000, Journal of agricultural and food chemistry.

[115]  V. Wray,et al.  New Flavonol Triglycosides from Tea (Camellia sinensis) , 2000 .

[116]  U. Engelhardt,et al.  Flavonoids and other polyphenols in consumer brews of tea and other caffeinated beverages. , 2000, Journal of agricultural and food chemistry.

[117]  B. Nelson,et al.  Determination of tea catechins. , 2000, Journal of chromatography. A.

[118]  Y. Lu,et al.  Triterpenoid saponins from the roots of tea plant (Camellia sinensis var. assamica). , 2000, Phytochemistry.

[119]  G. Beecher,et al.  Measurement of food flavonoids by high-performance liquid chromatography: A review. , 2000, Journal of agricultural and food chemistry.

[120]  U. Engelhardt,et al.  Antioxidative Phenolic Compounds in Green-Black Tea and Other Methylxanthine-Containing Beverages , 2000 .

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[122]  H. Schulz,et al.  Application of near-infrared reflectance spectroscopy to the simultaneous prediction of alkaloids and phenolic substances in green tea leaves. , 1999, Journal of agricultural and food chemistry.

[123]  M. Clifford,et al.  Unexpected hyperchromic interactions during the chromatography of theafulvins and simple flavonoids , 1999 .

[124]  V. Wray,et al.  Identification of two novel proanthocyanidins in green Tea. , 1999, Journal of agricultural and food chemistry.

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