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January 1, 2003Food Science and Technology ResearchOpen Access

Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism

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Authors

TTTakashi TanakaNagasaki UniversityIKIsao KounoNagasaki University

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Tanaka et al. (2003) studied this question.

synapsesocial.com/papers/6aaba3cbbf7b76dfa6834df4https://doi.org/10.3136/fstr.9.128
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Also Consider

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  1. 1Theanaphthoquinone, a novel pigment oxidatively derived from theaflavin during tea-fermentation2000 · 62 citations
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  3. 3Mechanisms and Structural Specificity of Hydrogen Peroxide Formation during Oxidation of Catechins.2002 · 72 citations
  4. 4The Inhibition of α-Amylase by Tea Polyphenols1990 · 192 citations