Focusing on the recent progress of tea polyphenol chemistry and perspectives
Tài liệu tham khảo
Meng, 2019, Importance of the nucleophilic property of tea polyphenols, J. Agric. Food Chem., 67, 5379, 10.1021/acs.jafc.8b05917
Zhang, 2017, TBC2health: a database of experimentally validated health-beneficial effects of tea bioactive compounds, Brief. Bioinform, 18, 830
Meng, 2018, C-8-N-ethyl-2-pyrrolidinone-substituted flavan-3-ols from the leaves of Camellia sinensis var. pubilimba, J. Agric. Food Chem., 66, 7150, 10.1021/acs.jafc.8b02066
Zhou, 2019, LC-MS-based metabolomics reveals the chemical changes of polyphenols during high-temperature roasting of large-leaf yellow tea, J. Agric. Food Chem., 67, 5405, 10.1021/acs.jafc.8b05062
Ho, 2015, Tea aroma formation, Food Sci. Hum. Well, 4, 9, 10.1016/j.fshw.2015.04.001
Li, 2013, Black tea: chemical analysis and stability, Food Funct, 4, 10, 10.1039/C2FO30093A
Zhang, 2019, The impact of oolong tea and black tea polyphenols on human health, Food Biosci, 29, 55, 10.1016/j.fbio.2019.03.009
Zheng, 2015, Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major components during fermentation, Phytochem. Rev., 14, 499, 10.1007/s11101-015-9402-8
Sang, 2011, The chemistry and biotransformation of tea constituents, Pharmacol. Res., 64, 87, 10.1016/j.phrs.2011.02.007
Sang, 2007, Tea polyphenol (−)-epigallocatechin-3-gallate: a new trapping agent of reactive dicarbonyl species, Chem. Res. Toxicol., 20, 1862, 10.1021/tx700190s
Yoto, 2012, Effects of L-theanine or caffeine intake on changes in blood pressure under physical and psychological stresses, J. Physiol. Anthropol., 31, 28, 10.1186/1880-6805-31-28
Unno, 2013, Anti-stress effect of theanine on students during pharmacy practice: positive correlation among salivary α-amylase activity, trait anxiety and subjective stress, Pharmacol. Biochem. Behev., 111, 128, 10.1016/j.pbb.2013.09.004
Williams, 2020, The effects of green tea amino acid L-theanine consumption on the ability to manage stress and anxiety levels: a systematic review, Plant Food Hum. Nutr, 75, 12, 10.1007/s11130-019-00771-5
Sari, 2013, Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages, Eur. Food Res. Technol., 237, 229, 10.1007/s00217-013-1984-z
Tanaka, 2005, New black tea polyphenol having N-ethyl-2-pyrrolidinone moiety derived from tea amino acid theanine: isolation, characterization and partial synthesis, Food Chem, 93, 81, 10.1016/j.foodchem.2004.09.013
Wang, 2014, 8-C-N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity, Food Chem, 152, 539, 10.1016/j.foodchem.2013.10.117
Dai, 2020, N-ethyl-2-pyrrolidinone-substituted flavan-3-ols with antiinflammatory activity in lipopolysaccharide-stimulated macrophages are storage-related marker compounds for green tea, J. Agric. Food Chem., 68, 12164, 10.1021/acs.jafc.0c03952
Xie, 2019, Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds, Food Res. Int., 115
Cheng, 2018, Flavoalkaloids with a pyrrolidinone ring from Chinese ancient cultivated tea Xi-Gui, J. Agric. Food Chem., 66, 7948, 10.1021/acs.jafc.8b02266
Li, 2018, Novel flavoalkaloids from white tea with inhibitory activity against the formation of advanced glycation end products, J. Agric. Food Chem., 66, 4621, 10.1021/acs.jafc.8b00650
Dai, 2018, Metabolomics investigation reveals that 8-C-N-ethyl-2-pyrrolidinone-substituted flavan-3-ols are potential marker compounds of stored white teas, J. Agric. Food Chem., 66, 7209, 10.1021/acs.jafc.8b02038
Zhou, 2019, LC-MS-based metabolomics reveals the chemical changes of polyphenols during high-temperature roasting of large-leaf yellow tea, J. Agric. Food Chem., 67, 5405, 10.1021/acs.jafc.8b05062
Li, 2020, New flavoalkaloids with potent α-glucosidase and acetylcholinesterase inhibitory activities from Yunnan black tea ‘Jin-Ya’, J. Agric. Food Chem., 68, 7955, 10.1021/acs.jafc.0c02401
Xu, 2019, Metabolomics based on UHPLC-Orbitrap-MS and global natural product social molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea, J. Agric. Food Chem., 67, 12084, 10.1021/acs.jafc.9b05314
Cai, 2018, Inhibition by microbial metabolites of Chinese dark tea of age-related neurodegenerative disorders in senescence-accelerated mouse prone 8 (SAMP8) mice, Food Funct, 9, 5455, 10.1039/C8FO01512K
Rungratanawanich, 2021, Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury, Exp. Mol. Med., 53, 168, 10.1038/s12276-021-00561-7
Matsui, 2017, RAGE-Aptamer blocks the development and progression of experimental diabetic nephropathy, Diabetes, 66, 1683, 10.2337/db16-1281
Evens, 2020, The impact of advanced glycation end-products (AGEs) on proliferation and apoptosis of primary stem cells: a systematic review, Stem Cells Inter, 2020, 8886612, 10.1155/2020/8886612
Aleshin, 2008, RAGE modulates myocardial injury consequent to LAD infarction via impact on JNK and STAT signaling in a murine model, Am. J. Physiol. Heart Circ. Physiol, 294, 1823, 10.1152/ajpheart.01210.2007
Byun, 2017, Advanced glycation end-products produced systemically and by macrophages: a common contributor to inflammation and degenerative diseases, Pharmacol. Therapeutics, 177, 44, 10.1016/j.pharmthera.2017.02.030
Yamagishi, 2008, Inhibitors of advanced glycation end products (AGEs): potential utility for the treatment of cardiovascular disease, Cardiovasc. Ther, 26, 50
Lo, 2006, Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions, Mol. Nutr. Food Res., 50, 1118, 10.1002/mnfr.200600094
Wu, 2019, Inhibitory effect of epicatechin gallate on protein glycation, Food Res. Inter, 122, 230, 10.1016/j.foodres.2019.04.023
Zhang, 2019, Microbiota facilitates the formation of the aminated metabolite of green tea polyphenol (–)-epigallocatechin-3-gallate which trap deleterious reactive endogenous metabolites, Free Rad. Biol. Med, 131, 332, 10.1016/j.freeradbiomed.2018.12.023
Zhang, 2021, Black tea theaflavin detoxifies metabolic toxins in the intestinal tract of mice, Mol. Nutr. Food Res., 65, 2000887, 10.1002/mnfr.202000887
Zhu, 2015, Tea flavanols block advanced glycation of lens crystallins induced by dehydroascorbic acid, Chem. Res. Toxicol., 28, 135, 10.1021/tx500430z
Zhu, 2009, Trapping effects of green and black tea extracts on peroxidation-derived carbonyl substances of seal blubber oil, J. Agric. Food Chem., 57, 1065, 10.1021/jf802691k
Huang, 2020, Translating in vitro acrolein-trapping capacities of tea polyphenol and soy genistein to in vivo situation is mediated by the bioavailability and biotransformation of individual polyphenols, Mol. Nutr. Food Res., 64, 1900274, 10.1002/mnfr.201900274
Wu, 2020, The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media, Food Funct, 11, 5396, 10.1039/C9FO02887K
Han, 2019, Catechin inhibits glycated phosphatidylethanolamine formation by trapping dicarbonyl compounds and forming quinone, Food Funct, 10, 2491, 10.1039/C9FO00155G
Zhu, 2020, Trapping of carbonyl compounds by epicatechin: reaction kinetics and identification of epicatechin adducts in stored UHT milk, J. Agric. Food Chem., 68, 7718, 10.1021/acs.jafc.0c01761
Yang, 2018, Inhibition of methylglyoxal-induced histone H1 Nε‑carboxymethyllysine formation by (+)-catechin, J. Agric. Food Chem, 66, 5812, 10.1021/acs.jafc.8b00826
Jiao, 2019, Formation of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine during black tea processing, Food Res. Int., 121, 738, 10.1016/j.foodres.2018.12.051