139 related articles for article (PubMed ID: 35739963)
1. Investigation of the Azorean
Paiva L; Lima E; Motta M; Marcone M; Baptista J
Antioxidants (Basel); 2022 May; 11(6):. PubMed ID: 35739963
[TBL] [Abstract][Full Text] [Related]
2. Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from
Liang S; Wang F; Chen J; Granato D; Li L; Yin JF; Xu YQ
Food Chem X; 2022 Mar; 13():100203. PubMed ID: 35499033
[TBL] [Abstract][Full Text] [Related]
3. Comparative Analysis of the Polyphenols, Caffeine, and Antioxidant Activities of Green Tea, White Tea, and Flowers from Azorean
Paiva L; Rego C; Lima E; Marcone M; Baptista J
Antioxidants (Basel); 2021 Jan; 10(2):. PubMed ID: 33514043
[TBL] [Abstract][Full Text] [Related]
4. Changes in major polyphenolic compounds of tea (
Lee LS; Kim YC; Park JD; Kim YB; Kim SH
Food Sci Biotechnol; 2016; 25(6):1523-1527. PubMed ID: 30263440
[TBL] [Abstract][Full Text] [Related]
5. Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment.
Yu Z; Liao Y; Zeng L; Dong F; Watanabe N; Yang Z
Food Res Int; 2020 Mar; 129():108842. PubMed ID: 32036878
[TBL] [Abstract][Full Text] [Related]
6. 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.
Chiu FL; Lin JK
J Agric Food Chem; 2005 Sep; 53(18):7035-42. PubMed ID: 16131108
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Polyphenols extracted from black tea (Camellia sinensis) residue by hot-compressed water and their inhibitory effect on pancreatic lipase in vitro.
Yuda N; Tanaka M; Suzuki M; Asano Y; Ochi H; Iwatsuki K
J Food Sci; 2012 Dec; 77(12):H254-61. PubMed ID: 23106349
[TBL] [Abstract][Full Text] [Related]
9. Suppression of extracellular signals and cell proliferation by the black tea polyphenol, theaflavin-3,3'-digallate.
Liang YC; Chen YC; Lin YL; Lin-Shiau SY; Ho CT; Lin JK
Carcinogenesis; 1999 Apr; 20(4):733-6. PubMed ID: 10223207
[TBL] [Abstract][Full Text] [Related]
10. The impact of theaflavins on systemic-and microcirculation alterations: The murine and randomized feasibility trials.
Saito A; Nakazato R; Suhara Y; Shibata M; Fukui T; Ishii T; Asanuma T; Mochizuki K; Nakayama T; Osakabe N
J Nutr Biochem; 2016 Jun; 32():107-14. PubMed ID: 27142743
[TBL] [Abstract][Full Text] [Related]
11. Inhibition of pancreatic lipase by black tea theaflavins: Comparative enzymology and in silico modeling studies.
Glisan SL; Grove KA; Yennawar NH; Lambert JD
Food Chem; 2017 Feb; 216():296-300. PubMed ID: 27596423
[TBL] [Abstract][Full Text] [Related]
12. Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan tea.
Jayasekera S; Kaur L; Molan AL; Garg ML; Moughan PJ
Food Chem; 2014; 152():546-51. PubMed ID: 24444973
[TBL] [Abstract][Full Text] [Related]
13. Epicatechin-3-O-(3″-O-methyl)-gallate content in various tea cultivars (Camellia sinensis L.) and its in vitro inhibitory effect on histamine release.
Maeda-Yamamoto M; Ema K; Monobe M; Tokuda Y; Tachibana H
J Agric Food Chem; 2012 Mar; 60(9):2165-70. PubMed ID: 22339247
[TBL] [Abstract][Full Text] [Related]
14. Theaflavins in black tea and catechins in green tea are equally effective antioxidants.
Leung LK; Su Y; Chen R; Zhang Z; Huang Y; Chen ZY
J Nutr; 2001 Sep; 131(9):2248-51. PubMed ID: 11533262
[TBL] [Abstract][Full Text] [Related]
15. Effects of theaflavin-gallate
Maiti S; Banerjee A; Kanwar M
Phytomed Plus; 2022 May; 2(2):100237. PubMed ID: 35403090
[No Abstract] [Full Text] [Related]
16. Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots.
Xu YQ; Liu PP; Shi J; Gao Y; Wang QS; Yin JF
Food Chem; 2018 May; 249():176-183. PubMed ID: 29407922
[TBL] [Abstract][Full Text] [Related]
17. Variability of antioxidant properties, catechins, caffeine, L-theanine and other amino acids in different plant parts of Azorean
Paiva L; Lima E; Motta M; Marcone M; Baptista J
Curr Res Food Sci; 2020 Nov; 3():227-234. PubMed ID: 33426532
[TBL] [Abstract][Full Text] [Related]
18. Inhibition of SARS-CoV 3C-like Protease Activity by Theaflavin-3,3'-digallate (TF3).
Chen CN; Lin CP; Huang KK; Chen WC; Hsieh HP; Liang PH; Hsu JT
Evid Based Complement Alternat Med; 2005 Jun; 2(2):209-215. PubMed ID: 15937562
[TBL] [Abstract][Full Text] [Related]
19. Theaflavin-3-gallate and theaflavin-3'-gallate, polyphenols in black tea with prooxidant properties.
Babich H; Gottesman RT; Liebling EJ; Schuck AG
Basic Clin Pharmacol Toxicol; 2008 Jul; 103(1):66-74. PubMed ID: 18346048
[TBL] [Abstract][Full Text] [Related]
20. Active compounds and derivatives of camellia sinensis responding to erosive attacks on dentin.
Passos VF; Melo MAS; Lima JPM; Marçal FF; Costa CAGA; Rodrigues LKA; Santiago SL
Braz Oral Res; 2018 May; 32():e40. PubMed ID: 29846385
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
