The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Stability of Tea Polyphenol (−)-Epigallocatechin-3-gallate and Formation of Dimers and Epimers under Common Experimental Conditions
Abstract
(-)-Epigallocatechin-3-gallate (EGCG), the most abundant and biologically active compound in tea, has been extensively studied for its activities related to disease prevention in animal models and in vitro. However, its stability under different experimental conditions has not been well-characterized. In the present study, the stability of EGCG in animal drinking fluid and under cell culture conditions and the factors that affect its stability under these conditions were investigated. Our results demonstrated that auto-oxidation and epimerization are the two major reactions causing the instability of EGCG. The structures of the major oxidation products, EGCG dimers, were identified. The rates of these reactions were affected by the temperature, pH, the partial pressure of oxygen, the level of antioxidants, the concentration of EGCG, and other components of tea. In future studies with EGCG, its stability should be considered in order to avoid possible artifacts.
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Citations
Cites
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Cited by
Halliwell, B. (2008) · Archives of Biochemistry and Biophysics · doi:10.1016/j.abb.2008.01.028 · Cited by 759
The chemistry and biotransformation of tea constituents
Sang, S., Lambert, J. D., Ho, C.-T., & Yang, C. S. (2011) · Pharmacological Research · doi:10.1016/j.phrs.2011.02.007 · Cited by 492
Self-citationPolyphenolic Chemistry of Tea and Coffee: A Century of Progress
Wang, Y., & Ho, C.-T. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf804025c · Cited by 388
Self-citationA review: using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
Li, Z., Jiang, H., Xu, C., & Gu, L. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.010 · Cited by 376
Toward the Molecular Mechanism(s) by Which EGCG Treatment Remodels Mature Amyloid Fibrils
Palhano, F. L., Lee, J., Grimster, N. P., & Kelly, J. W. (2013) · Journal of the American Chemical Society · doi:10.1021/ja3115696 · Cited by 347
Available technologies on improving the stability of polyphenols in food processing
Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte‐Junior, C. A., Gonzalez‐Aguilar, G. A., Ou, J., Bai, W., Zamarioli, C. M., et al. (2021) · Food Frontiers · doi:10.1002/fft2.65 · Cited by 323
Common tea formulations modulate in vitro digestive recovery of green tea catechins
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Kinetic Study of Catechin Stability: Effects of pH, Concentration, and Temperature
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Instability of, and generation of hydrogen peroxide by, phenolic compounds in cell culture media
Long, L. H., Hoi, A., & Halliwell, B. (2010) · Archives of Biochemistry and Biophysics · doi:10.1016/j.abb.2010.06.012 · Cited by 140
Protective Effects of Epigallocatechin-3-Gallate from Green Tea in Various Kidney Diseases
Kanlaya, R., & Thongboonkerd, V. (2019) · Advances in Nutrition · doi:10.1093/advances/nmy077 · Cited by 99
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Metadata
- Authors
- Sang, S., Lee, M.-J., Hou, Z., Ho, C.-T., & Yang, C. S.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-11-01
- Volume
- 53
- Issue
- 24
- Pages
- 9478-9484
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2002509247
- Cited by
- 369
- References
- 1
- FWCI
- 4.05
- Type
- journal article
- Language
- en
- Open access
- closed
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