The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Polyphenolic Chemistry of Tea and Coffee: A Century of Progress
Abstract
Tea and coffee, the most popular beverages in the world, have been consumed for thousands of years for their alluring flavors and health benefits. Polyphenols, particularly flavonoids and phenolic acids, are of great abundance in tea and coffee and contribute a lot to their flavor and health properties. This paper reviews the polyphenol chemistry of tea and coffee, specifically their stability, and scavenging ability of reactive oxygen species (ROS) and reactive carbonyl species (RCS). During the manufacturing and brewing process, green tea and black tea polyphenols undergo epimerization and oxidation, respectively. Meanwhile, the lactonization and the polymerization of chlorogenic acid are the major causes for the degradation of polyphenols in coffee. Tea catechins, besides having antioxidant properties, have the novel characteristic of trapping reactive carbonyl species. The A ring of the catechins is the binding site for RCS trapping, whereas the B ring is the preferred site for antioxidation.
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Cites
Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee
Farah, A., de Paulis, T., Trugo, L. C., & Martin, P. R. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048701t · Cited by 540
Rutter, Sell, Fraser, Obrenovich, Zito, Starke-Reed, & Monnier (2003) · International Journal for Vitamin and Nutrition Research · doi:10.1024/0300-9831.73.6.453 · Cited by 76
Cited by
Functional Properties of Coffee and Coffee By-Products
Esquivel, P., & Jiménez, V. M. (2012) · Food Research International · doi:10.1016/j.foodres.2011.05.028 · Cited by 847
Nutrition and prevention of cognitive impairment
Scarmeas, N., Anastasiou, C. A., & Yannakoulia, M. (2018) · The Lancet Neurology · doi:10.1016/s1474-4422(18)30338-7 · Cited by 612
Wang, Y., Shi, Z., & Yin, J. (2011) · ACS Applied Materials & Interfaces · doi:10.1021/am1012613 · Cited by 608
Self-citationBuonocore, D., Nobile, Cestone, Santin, Bottone, Marzatico, Lazzeretti, & Tocabens (2012) · Clinical Cosmetic and Investigational Dermatology · doi:10.2147/ccid.s36102 · Cited by 57
Metadata
- Authors
- Wang, Y., & Ho, C.-T.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2009-09-23
- Volume
- 57
- Issue
- 18
- Pages
- 8109-8114
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1984534858
- Cited by
- 388
- References
- 2
- FWCI
- 14.72
- Type
- journal article
- Language
- en
- Open access
- closed
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