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Theasinensin A
Theasinensin A is polyphenol flavonoid from black tea ('' Camellia sinensis'') created during fermentation, by oxidation of epigallocatechin gallate. Its atropisomer is theasinensin D. See also *Theasinensin B Theasinensin B is polyphenol flavonoid from black tea Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger ... * Theasinensin C * Theasinensin D * Theasinensin E * Theasinensin F * Theasinensin G References * * * Flavanols Polyphenols Biphenyls {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Tea
Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) '' Camellia sinensis,'' though ''Camellia taliensis'' is also used rarely. Two principal varieties of the species are used – the small-leaved Chinese variety plant (''C. sinensis'' var. ''sinensis''), used for most other types of teas, and the large-leaved Assamese plant (''C. sinensis'' var. ''assamica''), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. First originating in China, the beverage's name there is ''hong cha'' (, "red tea") due to the color of the oxidized leaves when processed appropriately. Today, the drink is widespread throughout East and Southeast Asia, both in consumption and harvesting, including in China, J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camellia Sinensis
''Camellia sinensis'' is a species of evergreen shrub or small tree in the flowering plant family Theaceae. Its leaves and leaf buds are used to produce the popular beverage, tea. Common names include tea plant, tea shrub, and tea tree (not to be confused with ''Melaleuca alternifolia'', the source of tea tree oil, or the genus ''Leptospermum'' commonly called tea tree). White tea, yellow tea, green tea, oolong, dark tea (which includes pu-erh tea) and black tea are all harvested from one of two major varieties grown today, ''C. sinensis'' var. ''sinensis'' and ''C. s.'' var. ''assamica'', but are processed differently to attain varying levels of oxidation with black tea being the most oxidized and green being the least. Kukicha (twig tea) is also harvested from ''C. sinensis'', but uses twigs and stems rather than leaves. Nomenclature and taxonomy The generic name ''Camellia'' is taken from the Latinized name of Rev. Georg Kamel, SJ (1661–1706), a Moravian-born Jesuit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epigallocatechin Gallate
Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin. EGCG – the most abundant catechin in tea – is a polyphenol under basic research for its potential to affect human health and disease. EGCG is used in many dietary supplements. Food sources Tea It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea (4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g). During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases. Other Trace amounts are found in apple skin, plums, onions, hazelnuts, pecans, and carob powder (at 109 mg per 100 g). Bioavailability When taken orally, EGCG has poor absorption even at daily intake equivalent to 8–16 cups of green tea, an amount causing adverse effects such as nausea or heartburn. After consumption, EGCG ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atropisomer
Atropisomers are stereoisomers arising because of hindered rotation about a single bond, where energy differences due to steric strain or other contributors create a barrier to rotation that is high enough to allow for isolation of individual conformers. They occur naturally and are important in pharmaceutical design. When the substituents are achiral, these conformers are enantiomers (''atropoenantiomers''), showing axial chirality; otherwise they are diastereomers (''atropodiastereomers''). Etymology and history The word ''atropisomer'' ( el, άτροπος, , meaning "without turn") was coined in application to a theoretical concept by German biochemist Richard Kuhn for Karl Freudenberg's seminal ''Stereochemie'' volume in 1933. Atropisomerism was first experimentally detected in a tetra substituted biphenyl, a diacid, by George Christie and James Kenner in 1922. Michinori Ōki further refined the definition of atropisomers taking into account the temperature-dependence asso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theasinensin D
Theasinensin D is polyphenol flavonoid found in oolong tea. It's an atropisomer of theasinensin A Theasinensin A is polyphenol flavonoid from black tea ('' Camellia sinensis'') created during fermentation, by oxidation of epigallocatechin gallate. Its atropisomer is theasinensin D. See also *Theasinensin B Theasinensin B is polyphenol .... References * * Flavanols Polyphenols Biphenyls {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theasinensin B
Theasinensin B is polyphenol flavonoid from black tea Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from ... ('' Thea sinensis''). See also * Theasinensin A * Theasinensin C References * Flavanols Polyphenols Biphenyls {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theasinensin C
Theasinensin C is polyphenol flavonoid from black tea (''Thea sinensis''). See also * Theasinensin A * Theasinensin B Theasinensin B is polyphenol flavonoid from black tea Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger ... References * * Flavanols Polyphenols Biphenyls {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theasinensin D
Theasinensin D is polyphenol flavonoid found in oolong tea. It's an atropisomer of theasinensin A Theasinensin A is polyphenol flavonoid from black tea ('' Camellia sinensis'') created during fermentation, by oxidation of epigallocatechin gallate. Its atropisomer is theasinensin D. See also *Theasinensin B Theasinensin B is polyphenol .... References * * Flavanols Polyphenols Biphenyls {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theasinensin E
Theasinensin E is polyphenol flavonoid found in oolong tea. It's an atropisomer of theasinensin C Theasinensin C is polyphenol flavonoid from black tea (''Thea sinensis''). See also * Theasinensin A * Theasinensin B Theasinensin B is polyphenol flavonoid from black tea Black tea, also translated to red tea in various East Asian .... References * * Flavanols Polyphenols Biphenyls {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theasinensin F
Theasinensin F is polyphenol flavonoid found in oolong tea. It's a deoxy derivative of theasinensin A Theasinensin A is polyphenol flavonoid from black tea ('' Camellia sinensis'') created during fermentation, by oxidation of epigallocatechin gallate. Its atropisomer is theasinensin D. See also *Theasinensin B Theasinensin B is polyphenol .... References * * Flavanols Polyphenols Biphenyls {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theasinensin G
Theasinensin G is polyphenol flavonoid found in oolong tea. It is a deoxy derivative of theasinensin D and atropisomer of theasinensin F Theasinensin F is polyphenol flavonoid found in oolong tea. It's a deoxy derivative of theasinensin A Theasinensin A is polyphenol flavonoid from black tea ('' Camellia sinensis'') created during fermentation, by oxidation of epigallocatechin .... References * * Flavanols Polyphenols Biphenyls {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavanols
Flavan-3-ols (sometimes referred to as flavanols) are a subgroup of flavonoids. They are derivatives of flavans that possess a 2-phenyl-3,4-dihydro-2''H''-chromen-3-ol skeleton. Flavan-3-ols are structurally diverse and include a range of compounds, such as catechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, proanthocyanidins, theaflavins, thearubigins. They are found in most plants and have a role in plant defense. Chemical structure The single-molecule (monomer) catechin, or isomer epicatechin (see diagram), adds four hydroxyls to flavan-3-ol, making building blocks for concatenated polymers (proanthocyanidins) and higher order polymers (anthocyanidins). Flavan-3-ols possess two chiral carbons, meaning four diastereoisomers occur for each of them. They are distinguished from the yellow, ketone-containing flavonoids such as quercitin and rutin, which are called flavonol, flavonols. Early use of the term bioflavonoid was imprecisely applied to include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
