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Cited by 1,881

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Green tea composition, consumption, and polyphenol chemistry

Graham, Harold N.·1992·Preventive Medicine
DOI 10.1016/0091-7435(92)90041-f
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Research works printed but not linked: 31

  1. Lunder, 1989, Tannings of green and black tea: Nutritional value, physiological properties and determination, Farm Tijdschr Belg, 66, 34
  2. Bhatia, 1968, Qualitative and quantitative study of the polyphenols of different organs and some cultivated varieties of tea plant, J Sci Food Agric, 19, 535, 10.1002/jsfa.2740190911 · DOI
  3. Tanizawa, 1984, Natural antioxidants. I. Antioxidative components of tea leaf (Thea. sinensis), Chem Pharm Bull, 32, 2011, 10.1248/cpb.32.2011 · DOI
  4. Zhao, 1989, Scavenging effect of extracts of green tea and natural antioxidants on active oxygen radicals, Cell Biophys, 14, 175, 10.1007/BF02797132 · DOI
  5. Uchida, 1987, Condensed tannins scavenge oxygen free radicals, Med Sci Res, 15, 831
  6. Hashimoto, 1989, Tannins and related compounds. LXXVII, Chem Pharm Bull, 37, 77, 10.1248/cpb.37.77 · DOI
  7. Wickremasinghe, 1978, 229, 10.1016/S0065-2628(08)60159-7 · DOI
  8. Stagg, 1971, The identification of theogallin as 3-galloylquinic acid, Phytochemistry, 10, 1671, 10.1016/0031-9422(71)85047-1 · DOI
  9. Sakata, 1985, Isolation and identification of (−)quinic acid as an unidentified major tea component, Agric Biol Chem, 50, 1919, 10.1271/bbb1961.50.1919 · DOI
  10. Cartwright, 1954, Theanine, an amino acid N-ethylamide, present in tea, J Sci Food Agric, 5, 597, 10.1002/jsfa.2740051208 · DOI
  11. Gregory, 1966, The purification and some properties of polyphenol oxidase from tea, Biochem J, 101, 569, 10.1042/bj1010569 · DOI
  12. Dix, 1981, Fermentation of tea in aqueous suspension: Influence of tea peroxidase, J Sci Food Agric, 32, 920, 10.1002/jsfa.2740320910 · DOI
  13. Yano, 1990, Studies on the precursors of monoterpene alcohols in tea leaves, Agric Bull Chem, 54, 1023, 10.1271/bbb1961.54.1023 · DOI
  14. Owuor, 1986, Flavour of black tea—A review, Tea, 7, 29
  15. Venkatakrishna, 1976, Comparative study of the effects of processing on the carotenoid composition of Chinese and Assamese tea, Agric Biol Chem, 40, 2367, 10.1271/bbb1961.40.2367 · DOI
  16. Yinfang, 1982, Study on the chemical constituents of the volatile oils from the fresh leaves of Camellia sinensis, Acta Bot Sin, 24, 440
  17. Natesan, 1990, Content of various elements in different parts of the tea plant of black tea from southern India, J Sci Food Agric, 51, 125, 10.1002/jsfa.2740510112 · DOI
  18. Joy, 1986, Green tea manufacture: Japanese style, Tea Coffee Trade J, 158, 22
  19. Forster, 1990, Tea types and their processing in China, Tea Coffee Trade J, 162, 26
  20. Kosuge, 1981, Flavor constituents of Japanese pan-fired green teas, Eiyo to Shokuryo, 34, 545, 10.4327/jsnfs1949.34.6_545 · DOI
  21. Reeves, 1987, Biochemistry of black tea manufacture in Kenya, Trop Science, 27, 21
  22. Ullah, 1984, The effect of withering on fermentation of tea leaf and development of liquor characters of black teas, J Sci Food Agric, 35, 1142, 10.1002/jsfa.2740351014 · DOI
  23. Vuataz, 1961, Plant phenols. III. Separation of fermented and black tea polyphenols by cellulose column chromatography, J Chromatogr, 5, 17, 10.1016/S0021-9673(01)92812-2 · DOI
  24. Berkowitz, 1971, Formation of epitheaflavic acid and its transformation to thearubigens during tea fermentation, Phytochemistry, 10, 2271, 10.1016/S0031-9422(00)89866-0 · DOI
  25. Nonaka, 1986, Tannins and related compounds. XXXVI. Isolation and structures of theaflagallins, new red pigments from black tea, Chem Pharm Bull, 34, 61, 10.1248/cpb.34.61 · DOI
  26. Millin, 1987, Factors affecting the quality of tea, Vol. 4, 127
  27. Cattell, 1976, Phytochemistry, 14, 1967, 10.1016/S0031-9422(00)88857-3 · DOI
  28. Takeo, 1983, Why CTC is less fragrant, Two and a Bud, 30, 76
  29. Hashimoto, 1987, Tannins and related compounds. LVI. Isolation of four new acylated flavan-3-ols from oolong tea, Chem Pharm Bull, 35, 611, 10.1248/cpb.35.611 · DOI
  30. Hashimoto, 1988, Tannins and related compounds. LXIX. Isolation and structure elucidation of B,B-linked bisflavanoids, theasinensins D-G and oolongtheanin from oolong tea, Chem Pharm Bull, 36, 1676, 10.1248/cpb.36.1676 · DOI
  31. Hashimoto, 1989, Tannins and related compounds. XC. Ascorbyl-(−)epigallocatechin-3-O-gallate and novel dimeric flavan-3-ols: Oolonghomobisflavans A and B, from oolong tea, Chem Pharm Bull, 37, 3255, 10.1248/cpb.37.3255 · DOI

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Metadata

Authors
Graham, H. N.
Venue
Preventive Medicine
Publisher
Elsevier BV
Published
1992-05
Volume
21
Issue
3
Pages
334-350
ISSN
0091-7435 (ISSN-L)
DOI
10.1016/0091-7435(92)90041-f
OpenAlex
W2013335354
Cited by
1,881
References
0
FWCI
2.13
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Green tea composition, consumption, and polyphenol chemistry. https://app.cochat.ai/papers/10.1016/0091-7435(92)90041-f
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Graham, H. N. (1992). Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine. https://doi.org/10.1016/0091-7435(92)90041-f

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.