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Reaction of the Black Tea Pigment Theaflavin during Enzymatic Oxidation of Tea Catechins

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1016/j.bmc.2003.10.024openalex-snapshot

Enzymatic synthesis of tea theaflavin derivatives and their anti-inflammatory and cytotoxic activities

inferredcites →https://doi.org/10.1016/j.ejca.2004.06.018openalex-snapshot

Black tea polyphenol theaflavins inhibit aromatase activity and attenuate tamoxifen resistance in HER2/neu-transfected human breast cancer cells through tyrosine kinase suppression

inferredcites →https://doi.org/10.1016/j.phytochem.2007.01.005openalex-snapshot

Oxidative coupling of the pyrogallol B-ring with a galloyl group during enzymatic oxidation of epigallocatechin 3-O-gallate

inferredcites →https://doi.org/10.1016/j.tet.2003.08.025openalex-snapshot

Production of theasinensins A and D, epigallocatechin gallate dimers of black tea, by oxidation–reduction dismutation of dehydrotheasinensin A

inferredcites →https://doi.org/10.1016/j.tet.2006.03.021openalex-snapshot

A new mechanism for oxidation of epigallocatechin and production of benzotropolone pigments

inferredcites →https://doi.org/10.1016/j.tetlet.2009.01.030openalex-snapshot

Production mechanism of proepitheaflagallin, a precursor of benzotropolone-type black tea pigment, derived from epigallocatechin via a bicyclo[3.2.1]octane-type intermediate

inferredcites →https://doi.org/10.1016/j.ypmed.2004.10.014openalex-snapshot

Antioxidative properties of black tea

inferredcites →https://doi.org/10.1016/s0014-2999(03)01760-6openalex-snapshot

Thearubigin, the major polyphenol of black tea, ameliorates mucosal injury in trinitrobenzene sulfonic acid-induced colitis

inferredcites →https://doi.org/10.1016/s0031-9422(03)00355-8openalex-snapshot

Thoughts on thearubigins

inferredcites →https://doi.org/10.1016/s0040-4020(02)01061-xopenalex-snapshot

Structures of two new oxidation products of green tea polyphenols generated by model tea fermentation

inferredcites →https://doi.org/10.1016/s0308-8146(02)00415-6openalex-snapshot

Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions

inferredcites →https://doi.org/10.1021/jf001077+openalex-snapshot

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

inferredcites →https://doi.org/10.1021/jf010842xopenalex-snapshot

Two Types of Oxidative Dimerization of the Black Tea Polyphenol Theaflavin

inferredcites →https://doi.org/10.1021/jf011301aopenalex-snapshot

Synthesis of Theaflavin from Epicatechin and Epigallocatechin by Plant Homogenates and Role of Epicatechin Quinone in the Synthesis and Degradation of Theaflavin

inferredcites →https://doi.org/10.1021/jf020926lopenalex-snapshot

Simultaneous Determination of All Polyphenols in Vegetables, Fruits, and Teas

inferredcites →https://doi.org/10.1021/jf049979oopenalex-snapshot

Inhibitory Effect(s) of Polymeric Black Tea Polyphenol Fractions on the Formation of [3H]-B(a)P-Derived DNA Adducts

inferredcites →https://doi.org/10.1021/jf0512656openalex-snapshot

A Novel Black Tea Pigment and Two New Oxidation Products of Epigallocatechin-3-O-gallate

inferredcites →https://doi.org/10.1021/np020245kopenalex-snapshot

Accumulation of Epigallocatechin Quinone Dimers during Tea Fermentation and Formation of Theasinensins

inferredcites →https://doi.org/10.1039/b003510fopenalex-snapshot

Theanaphthoquinone, a novel pigment oxidatively derived from theaflavin during tea-fermentation

inferredcites →https://doi.org/10.1201/9780203508732openalex-snapshot

Phenolics in Food and Nutraceuticals

inferredcites →https://doi.org/10.1248/cpb.31.3906openalex-snapshot

Tannins and related compounds. XV. A new class of dimeric flavan-3-ol gallates, theasinensins A and B, and proanthocyanidin gallates from green tea leaf. (1).

inferredcites →https://doi.org/10.1248/cpb.36.1676openalex-snapshot

Tannins and related compounds. LXIX. Isolation and structure elucidation of B,B'-linked bisflavanoids, theasinensins D-G and oolongtheanin from oolong tea. (2).

inferredcites →https://doi.org/10.1248/cpb.40.1383openalex-snapshot

Tannins and Related Compounds. CXIV. Structures of Novel Fermentation Products, Theogallinin, Theaflavonin and Desgalloyl Theaflavonin from Black Tea, and Changes of Tea Leaf Polyphenols during Fermentation.

inferredcites →https://doi.org/10.1248/cpb.55.1768openalex-snapshot

Structures of Epicatechin Gallate Trimer and Tetramer Produced by Enzymatic Oxidation

inferredcites →https://doi.org/10.1271/bbb.60.2023openalex-snapshot

Elucidation of the Partial Structure of Polymeric Thearubigins from Black Tea by Chemical Degradation

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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The Enzymatic Synthesis of Theaflavin-3-Gallate Oxidation Product and its Determination

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Structural Revision and Biomimetic Synthesis of Goupiolone B

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Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction

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A tandem mass spectrometry method based on selected ions detects low‐abundance phenolics in black tea – theatridimensins as products of the oxidative cascade

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Targeted isolation and inhibitory activities against 3C-like protease of theaflavin derivatives from the biotransformed theaflavin fraction

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Altering the phenolics profile of a green tea leaves extract using exogenous oxidases

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Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation

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Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131326openalex-snapshot

New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146307openalex-snapshot

Stereoselectivity during enzymatic oxidation of catechins and their products' characteristic in taste receptors and color properties

inferred← citeshttps://doi.org/10.1016/j.foodres.2012.12.052openalex-snapshot

Progress in the analysis of selected tea constituents over the past 20years

inferred← citeshttps://doi.org/10.1016/j.foodres.2012.12.053openalex-snapshot

Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential

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Genome-wide analysis and metabolic profiling unveil the role of peroxidase CsGPX3 in theaflavin production in black tea processing

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RNA Methylome Reveals the m 6 A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering

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Effect of storage time on the volatile compounds and taste quality of Meixian green tea

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The enzymatic synthesis of theaflavin-3-gallate oxidation product and its determination

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Oxidation mechanism of black tea pigment theaflavin by peroxidase

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Oligomerization Mechanisms of Tea Catechins Involved in the Production of Black Tea Thearubigins

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Advances and Outlook of Tea Polyphenol Chemistry: A Review

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Annotation of Different Dehydrocatechin Oligomers by MS/MS and Their Occurrence in Black Tea

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Peroxidase Can Perform the Hydroxylation Step in the “Oxidative Cascade” during Oxidation of Tea Catechins

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Transcriptome and Metabolic Profiling Unveiled Roles of Peroxidases in Theaflavin Production in Black Tea Processing and Determination of Tea Processing Suitability

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Herbal Tea Essences (HTE) Ameliorate HFD-Induced Obesity

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