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The chemistry and biotransformation of tea constituents
Author(s):
Shengmin Sang
,
Joshua D. Lambert
,
Chi-Tang Ho
,
Chung S. Yang
Publication date
Created:
August 2011
Publication date
(Print):
August 2011
Journal:
Pharmacological Research
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Abstract
Tea (Camellia sinensis, Theaceae) is one of the most widely consumed beverages in the world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the manufacture and chemical composition. There are numerous studies in humans, animal models, and cell lines to suggest potential health benefits from the consumption of tea, including prevention of cancer and heart diseases. Many of the health benefits have been attributed to the polyphenolic constituents in tea. Catechins and their dimers (theaflavins) and polymers (thearubigins) have been identified as the major components in tea. Methylation, glucuronidation, sulfation, and ring-fission metabolism represent the major metabolic pathways for tea catechins. The present review summarizes the data concerning the chemistry and biotransformation of tea constituents. Copyright © 2011 Elsevier Ltd. All rights reserved.
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Journal
Title:
Pharmacological Research
Abbreviated Title:
Pharmacological Research
Publisher:
Elsevier BV
ISSN (Print):
10436618
Publication date Created:
August 2011
Publication date (Print):
August 2011
Volume
: 64
Issue
: 2
Pages
: 87-99
Article
DOI:
10.1016/j.phrs.2011.02.007
PubMed ID:
21371557
SO-VID:
3358941c-70e9-4aa8-b368-5c73a07a4857
Copyright ©
© 2011
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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