[Progress in catechins oxidation products and their formation mechanism]

Yang-Ping Ding; Chang-Qi Lu; Hong-Xiao Hou; Yuan-Jian Cen; Hua-Rong Tong

doi:10.19540/j.cnki.cjcmm.20161222.052

[Progress in catechins oxidation products and their formation mechanism]

Zhongguo Zhong Yao Za Zhi. 2017 Jan;42(2):239-253. doi: 10.19540/j.cnki.cjcmm.20161222.052.

[Article in Chinese]

Authors

Yang-Ping Ding^{1

2}, Chang-Qi Lu^{1

2}, Hong-Xiao Hou^{1

2}, Yuan-Jian Cen^{1

2}, Hua-Rong Tong^{1

2}

Affiliations

¹ College of Food Science, Southwest University, Chongqing 400716, China.
² Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400716, China.

PMID: 28948726
DOI: 10.19540/j.cnki.cjcmm.20161222.052

Abstract

Catechins are the key components of tea and have a great impact on its quality. Catechins can be oxidized to form a new black tea polyphenols, some of which have better pharmacological effect. However, the formation mechanism of these new polyphenols is still unclear. In this paper, oxidation products coming from catechins and the formation mechanism of the new compounds are reviewed.It is the base of further study on theaflavins, thearubigins and theabrownines.

Keywords: catechins; formation mechanism; oxidation products.

Publication types

Review

MeSH terms

Camellia sinensis / chemistry
Catechin / chemistry*
Oxidation-Reduction
Polyphenols / chemistry*
Tea / chemistry*

Substances

Polyphenols
Tea
Catechin