639 related articles for article (PubMed ID: 18788750)
1. Kinetic characterization of the enzymatic and chemical oxidation of the catechins in green tea.
Munoz-Munoz JL; García-Molina F; Molina-Alarcón M; Tudela J; García-Cánovas F; Rodríguez-López JN
J Agric Food Chem; 2008 Oct; 56(19):9215-24. PubMed ID: 18788750
[TBL] [Abstract][Full Text] [Related]
2. Epimerization of tea catechins and O-methylated derivatives of (-)-epigallocatechin-3-O-gallate: relationship between epimerization and chemical structure.
Suzuki M; Sano M; Yoshida R; Degawa M; Miyase T; Maeda-Yamamoto M
J Agric Food Chem; 2003 Jan; 51(2):510-4. PubMed ID: 12517118
[TBL] [Abstract][Full Text] [Related]
3. Kinetic characterization of the oxidation of chlorogenic acid by polyphenol oxidase and peroxidase. Characteristics of the o-quinone.
Muñoz J; Garcia-Molina F; Varon R; Rodriguez-Lopez JN; García-Ruiz PA; García-Canovas F; Tudela J
J Agric Food Chem; 2007 Feb; 55(3):920-8. PubMed ID: 17263494
[TBL] [Abstract][Full Text] [Related]
4. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method.
Apak R; Güçlü K; Ozyürek M; Karademir SE
J Agric Food Chem; 2004 Dec; 52(26):7970-81. PubMed ID: 15612784
[TBL] [Abstract][Full Text] [Related]
5. A novel black tea pigment and two new oxidation products of epigallocatechin-3-O-gallate.
Tanaka T; Matsuo Y; Kouno I
J Agric Food Chem; 2005 Sep; 53(19):7571-8. PubMed ID: 16159188
[TBL] [Abstract][Full Text] [Related]
6. Tandem mass spectrometry studies of green tea catechins. Identification of three minor components in the polyphenolic extract of green tea.
Miketova P; Schram KH; Whitney J; Li M; Huang R; Kerns E; Valcic S; Timmermann BN; Rourick R; Klohr S
J Mass Spectrom; 2000 Jul; 35(7):860-9. PubMed ID: 10934439
[TBL] [Abstract][Full Text] [Related]
7. Strong inhibitory effects of common tea catechins and bioflavonoids on the O-methylation of catechol estrogens catalyzed by human liver cytosolic catechol-O-methyltransferase.
Nagai M; Conney AH; Zhu BT
Drug Metab Dispos; 2004 May; 32(5):497-504. PubMed ID: 15100171
[TBL] [Abstract][Full Text] [Related]
8. Interaction of environmental moisture with powdered green tea formulations: effect on catechin chemical stability.
Ortiz J; Ferruzzi MG; Taylor LS; Mauer LJ
J Agric Food Chem; 2008 Jun; 56(11):4068-77. PubMed ID: 18489105
[TBL] [Abstract][Full Text] [Related]
9. Prooxidant property of green tea polyphenols epicatechin and epigallocatechin-3-gallate: implications for anticancer properties.
Azam S; Hadi N; Khan NU; Hadi SM
Toxicol In Vitro; 2004 Oct; 18(5):555-61. PubMed ID: 15251172
[TBL] [Abstract][Full Text] [Related]
10. Stopped-flow kinetic study of the aroxyl radical-scavenging action of catechins and vitamin C in ethanol and micellar solutions.
Mitani S; Ouchi A; Watanabe E; Kanesaki Y; Nagaoka S; Mukai K
J Agric Food Chem; 2008 Jun; 56(12):4406-17. PubMed ID: 18500808
[TBL] [Abstract][Full Text] [Related]
11. Kinetic study of the thermal stability of tea catechins in aqueous systems using a microwave reactor.
Wang R; Zhou W; Wen RA
J Agric Food Chem; 2006 Aug; 54(16):5924-32. PubMed ID: 16881696
[TBL] [Abstract][Full Text] [Related]
12. Stability of green tea catechins in commercial tea leaves during storage for 6 months.
Friedman M; Levin CE; Lee SU; Kozukue N
J Food Sci; 2009 Mar; 74(2):H47-51. PubMed ID: 19323750
[TBL] [Abstract][Full Text] [Related]
13. Antioxidant synergism of green tea polyphenols with alpha-tocopherol and L-ascorbic acid in SDS micelles.
Dai F; Chen WF; Zhou B
Biochimie; 2008 Oct; 90(10):1499-505. PubMed ID: 18554517
[TBL] [Abstract][Full Text] [Related]
14. Kinetic analysis of catechin oxidation by polyphenol oxidase at neutral pH.
Jiménez-Atiénzar M; Cabanes J; Gandía-Herrero F; García-Carmona F
Biochem Biophys Res Commun; 2004 Jul; 319(3):902-10. PubMed ID: 15184068
[TBL] [Abstract][Full Text] [Related]
15. Ellagic acid: characterization as substrate of polyphenol oxidase.
Muñoz-Muñoz JL; Garcia-Molina F; Garcia-Molina M; Tudela J; García-Cánovas F; Rodriguez-Lopez JN
IUBMB Life; 2009 Feb; 61(2):171-7. PubMed ID: 18925653
[TBL] [Abstract][Full Text] [Related]
16. Stability of tea catechins in the breadmaking process.
Wang R; Zhou W
J Agric Food Chem; 2004 Dec; 52(26):8224-9. PubMed ID: 15612821
[TBL] [Abstract][Full Text] [Related]
17. In vitro protection of reactive oxygen species-induced degradation of lipids, proteins and 2-deoxyribose by tea catechins.
Raza H; John A
Food Chem Toxicol; 2007 Oct; 45(10):1814-20. PubMed ID: 17490800
[TBL] [Abstract][Full Text] [Related]
18. Inhibition of P-glycoprotein function by tea catechins in KB-C2 cells.
Kitagawa S; Nabekura T; Kamiyama S
J Pharm Pharmacol; 2004 Aug; 56(8):1001-5. PubMed ID: 15285844
[TBL] [Abstract][Full Text] [Related]
19. Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
Tanaka T; Miyata Y; Tamaya K; Kusano R; Matsuo Y; Tamaru S; Tanaka K; Matsui T; Maeda M; Kouno I
J Agric Food Chem; 2009 Jul; 57(13):5816-22. PubMed ID: 19507893
[TBL] [Abstract][Full Text] [Related]
20. A shortcut from plasma to chromatographic analysis: straightforward and fast sample preparation for analysis of green tea catechins in human plasma.
Zimmermann BF; Papagiannopoulos M; Brachmann S; Lorenz M; Stangl V; Galensa R
J Chromatogr B Analyt Technol Biomed Life Sci; 2009 Mar; 877(8-9):823-6. PubMed ID: 19217834
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
