Thearubigins: Formation, structure, health benefit and sensory property

Thearubigins (TRs) is a type of heterogeneous mixture from black tea, usually accounts for 60–70% of dry substance of black tea infusion. It is an important tea pigment for food industry and also contributes much to the sensory properties and biological activities of black tea. TRs therefore have a...

Full description

Saved in:
Bibliographic Details
Published inTrends in food science & technology Vol. 133; pp. 37 - 48
Main Authors Long, Piaopiao, Rakariyatham, Kanyasiri, Ho, Chi-Tang, Zhang, Liang
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.03.2023
Subjects
Biological activities
Mass spectrometry
Oxidation
Polyphenol oxidase
Theaflavins
Thearubigins
Oxidation
Biological activities
Theaflavins
Thearubigins
Mass spectrometry
Polyphenol oxidase
Online AccessGet full text

Cover

Abstract Thearubigins (TRs) is a type of heterogeneous mixture from black tea, usually accounts for 60–70% of dry substance of black tea infusion. It is an important tea pigment for food industry and also contributes much to the sensory properties and biological activities of black tea. TRs therefore have a practical application value for the development of tea processing, natural food colorants and healthy products. The review paper summarizes the current knowledge from the perspectives of formation mechanism, chemical structure, sensory characteristics and health benefits of TRs. Through the oxidation mechanism and products of flavan-3-ols, the primary characteristics and reaction pathways of catechin, gallocatechin and galloylated catechin are profiled. Furthermore, the sensory properties and biological activities of TRs are comprehensively discussed. Gallocatechins containing vic-trihydroxy are more liable to lose protons and produce o-quinone, and subsequently condense through B–B ring to form dehydrotheasinensin, theasinensin, dehydrotheasinensin AQ in a pathway, or form bicyclo[3.2.1]octane to produce theacitrins, theacitrinins and proepitheaflagallin in another pathway. Furthermore, the oxidation of a couple of catechol- and pyrogallol-type catechins produce theaflavins (TFs), theanaphthoquinone and theanaphththeaflavins. Catechin can undergo nucleophilic reaction to form polymers, while catechin gallate also forms polymers through condensing consecutive benzotropolone moieties. The ratio of TRs to TFs is a critical index for color and brightness of black tea infusion, thus regulating enzymatic oxidation of tea polyphenols is not only an effective strategy in high-quality black tea processing, but also provides more options for tea pigment producing in beverage industry. •Formation mechanism of thearubigins is profiled.•Basic units of thearubigins are clarified.•Thearubigins health benefits are discussed.•Sensory properties of thearubigins are proposed.
AbstractList Thearubigins (TRs) is a type of heterogeneous mixture from black tea, usually accounts for 60–70% of dry substance of black tea infusion. It is an important tea pigment for food industry and also contributes much to the sensory properties and biological activities of black tea. TRs therefore have a practical application value for the development of tea processing, natural food colorants and healthy products. The review paper summarizes the current knowledge from the perspectives of formation mechanism, chemical structure, sensory characteristics and health benefits of TRs. Through the oxidation mechanism and products of flavan-3-ols, the primary characteristics and reaction pathways of catechin, gallocatechin and galloylated catechin are profiled. Furthermore, the sensory properties and biological activities of TRs are comprehensively discussed. Gallocatechins containing vic-trihydroxy are more liable to lose protons and produce o-quinone, and subsequently condense through B–B ring to form dehydrotheasinensin, theasinensin, dehydrotheasinensin AQ in a pathway, or form bicyclo[3.2.1]octane to produce theacitrins, theacitrinins and proepitheaflagallin in another pathway. Furthermore, the oxidation of a couple of catechol- and pyrogallol-type catechins produce theaflavins (TFs), theanaphthoquinone and theanaphththeaflavins. Catechin can undergo nucleophilic reaction to form polymers, while catechin gallate also forms polymers through condensing consecutive benzotropolone moieties. The ratio of TRs to TFs is a critical index for color and brightness of black tea infusion, thus regulating enzymatic oxidation of tea polyphenols is not only an effective strategy in high-quality black tea processing, but also provides more options for tea pigment producing in beverage industry. •Formation mechanism of thearubigins is profiled.•Basic units of thearubigins are clarified.•Thearubigins health benefits are discussed.•Sensory properties of thearubigins are proposed.
Author Ho, Chi-Tang
Zhang, Liang
Rakariyatham, Kanyasiri
Long, Piaopiao
Author_xml – sequence: 1
  givenname: Piaopiao
  surname: Long
  fullname: Long, Piaopiao
  organization: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
– sequence: 2
  givenname: Kanyasiri
  surname: Rakariyatham
  fullname: Rakariyatham, Kanyasiri
  organization: Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
– sequence: 3
  givenname: Chi-Tang
  surname: Ho
  fullname: Ho, Chi-Tang
  email: ctho@sebs.rutgers.edu
  organization: Department of Food Science, Rutgers University, New Brunswick, NJ, USA
– sequence: 4
  givenname: Liang
  orcidid: 0000-0002-2279-2657
  surname: Zhang
  fullname: Zhang, Liang
  email: zhli2091@sina.com
  organization: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
BookMark eNp9kN1KAzEQRoNUsK2-gFd5gO6an92kK95IsVUoeFOvwyY7sSltUpJU2Ld3l3otfDAwfGcYzgxNfPCA0CMlJSVUPB3K7GwqGWG8JHQIv0FTupRNwUnNJ2hKGlYVjFXVHZqldCBkWNf1FG12e2jjRbtv59MzXod4arMLfoFTjheTLxEWeKgc8x5r8GBdxq3vcAKfQuzxOYYzxNzfo1vbHhM8_M05-lq_7VbvxfZz87F63RaGcZKLZaOZlUvSyJZJwY2sGFhjJBGmI9ZWgtpGaCMZFYZWlJuaa9NJLXTNB4zzOWLXuyaGlCJYdY7u1MZeUaJGFeqgRhVqVKEIHTJCL1cIhs9-HESVjANvoHMRTFZdcP_hv26vaes
CitedBy_id crossref_primary_10_1111_1750_3841_16947
crossref_primary_10_1016_j_lwt_2023_115118
crossref_primary_10_1016_j_talanta_2024_126239
crossref_primary_10_1016_j_crfs_2024_100741
crossref_primary_10_1016_j_fbio_2023_103480
crossref_primary_10_1021_acs_jafc_3c04571
crossref_primary_10_1016_j_foodchem_2023_137000
crossref_primary_10_3390_foods13020221
crossref_primary_10_1021_acs_jafc_3c05007
crossref_primary_10_3390_foods13040545
crossref_primary_10_1016_j_foodchem_2024_139186
crossref_primary_10_1016_j_foodchem_2024_139088
crossref_primary_10_1016_j_foodchem_2023_137185
crossref_primary_10_1016_j_foodchem_2023_138341
crossref_primary_10_1111_1541_4337_13246
crossref_primary_10_1016_j_fochx_2023_100998
crossref_primary_10_1016_j_fochx_2024_101190
crossref_primary_10_1016_j_foodchem_2024_139140
crossref_primary_10_1016_j_lwt_2023_115462
crossref_primary_10_1111_1750_3841_17027
crossref_primary_10_1016_j_jfca_2024_105990
crossref_primary_10_1039_D4FO00509K
crossref_primary_10_3390_foods13010144
Cites_doi 10.1038/sj.bjp.0703883
10.1016/j.phytochem.2007.08.007
10.1039/C2FO30093A
10.1007/s11418-011-0515-0
10.1002/jms.3406
10.1016/j.heliyon.2022.e08948
10.1021/jf0506479
10.1177/153537020122600611
10.3390/ijms11010014
10.1080/13880209.2017.1282969
10.1248/cpb.56.266
10.1111/j.1365-2621.2005.tb08304.x
10.1021/acs.jnatprod.5b00832
10.3109/01480545.2015.1070170
10.1021/acs.jafc.2c00995
10.1016/j.foodchem.2011.05.012
10.1021/acs.jafc.7b06044
10.1016/j.tiv.2005.10.010
10.1021/jf501591j
10.1021/jf050294d
10.1039/b003510f
10.1186/s12876-020-01220-3
10.1002/ptr.5183
10.1016/j.abb.2010.04.013
10.1016/S0308-8146(01)00223-0
10.1248/bpb.17.146
10.1021/np900618v
10.1021/jf303749z
10.1248/cpb.59.1183
10.1021/jf010842x
10.1021/jf000757+
10.1016/S0278-6915(00)00109-5
10.1016/j.foodchem.2004.01.075
10.1002/jsfa.3614
10.2131/jts.27.441
10.1038/ja.2016.14
10.1016/S0024-3205(01)01348-0
10.1021/np020245k
10.1021/acs.jafc.9b01049
10.1016/j.foodres.2014.04.010
10.1038/ejcn.2013.89
10.1016/j.foodchem.2011.01.078
10.1021/jf0512656
10.1016/j.bmc.2004.03.027
10.1007/s00395-008-0759-3
10.3136/fstr.17.585
10.3390/pathogens10050546
10.1016/j.foodchem.2017.10.148
10.1002/ptr.1038
10.1016/S0040-4039(02)01707-0
10.1002/ejoc.202001579
10.1016/j.foodchem.2011.05.031
10.1023/B:PHYT.0000047794.45076.7c
10.1016/j.tet.2015.03.016
10.1046/j.1365-2621.2002.00589.x
10.1002/rcm.4778
10.1007/s13205-019-1986-z
10.1021/acs.jafc.8b05917
10.1016/j.foodchem.2006.01.008
10.1186/s12944-018-0688-6
10.1016/S0031-9422(03)00355-8
10.1016/j.lwt.2022.113753
10.1016/S0308-8146(00)00099-6
10.1021/acs.jafc.6b03029
10.1186/s12944-018-0808-3
10.1007/s13197-013-1230-5
10.1016/j.tetlet.2009.01.030
10.1016/j.tet.2011.01.058
10.1248/cpb.c20-00295
10.1080/10408398.2020.1762161
10.1248/cpb.55.1768
10.1055/s-0036-1588529
10.1016/j.phytochem.2007.01.005
10.1016/S0014-2999(03)01760-6
10.1111/jfbc.12822
10.1002/anie.201706532
10.1016/j.tet.2006.03.021
10.1055/s-2005-917094
10.3136/fstr.20.639
10.1080/01635581.2011.605985
10.1016/j.chroma.2018.05.060
10.1021/jf205125y
10.1002/jsfa.2740580126
10.1002/jsfa.2740080203
10.1007/s13197-017-2849-4
10.1021/jf201499n
10.1021/jf502220c
10.1016/j.tetlet.2016.03.092
10.1016/S0021-9673(01)00817-2
10.1007/s13197-015-1968-z
10.1016/j.foodres.2018.01.069
10.1021/jf035427e
10.1034/j.1600-0773.2002.900405.x
10.1016/j.foodchem.2021.131326
10.1016/j.saa.2018.07.029
10.1016/j.jfca.2015.07.002
10.1111/j.1742-4658.2012.08668.x
10.1039/c3fo30385c
ContentType Journal Article
Copyright 2023 Elsevier Ltd
Copyright_xml – notice: 2023 Elsevier Ltd
DBID AAYXX
CITATION
DOI 10.1016/j.tifs.2023.01.013
DatabaseName CrossRef
DatabaseTitle CrossRef
DatabaseTitleList
DeliveryMethod fulltext_linktorsrc
Discipline Economics
Engineering
EISSN 1879-3053
EndPage 48
ExternalDocumentID 10_1016_j_tifs_2023_01_013
S0924224423000134
GroupedDBID --K
--M
.~1
0R~
123
1B1
1RT
1~.
1~5
29Q
4.4
457
4G.
53G
5VS
7-5
71M
8P~
9JM
AABNK
AABVA
AACTN
AAEDT
AAEDW
AAIAV
AAIKJ
AAKOC
AALCJ
AALRI
AAOAW
AAQFI
AAQXK
AATLK
AAXUO
ABFNM
ABFRF
ABGRD
ABGSF
ABJNI
ABMAC
ABUDA
ABXDB
ABYKQ
ACDAQ
ACGFO
ACGFS
ACIWK
ACPRK
ACRLP
ADBBV
ADEZE
ADMUD
ADQTV
ADUVX
AEBSH
AEFWE
AEHWI
AEKER
AENEX
AEQOU
AFKWA
AFRAH
AFTJW
AFXIZ
AGHFR
AGRDE
AGUBO
AGYEJ
AHHHB
AIEXJ
AIKHN
AITUG
AJBFU
AJOXV
ALMA_UNASSIGNED_HOLDINGS
AMFUW
AMRAJ
ASPBG
AVWKF
AXJTR
AZFZN
BKOJK
BLXMC
CBWCG
CS3
DOVZS
DU5
EBS
EFJIC
EFLBG
EJD
EO8
EO9
EP2
EP3
FDB
FEDTE
FGOYB
FIRID
FNPLU
FYGXN
G-2
G-Q
GBLVA
HLV
HVGLF
HZ~
IHE
J1W
K-O
KOM
LW9
M41
MO0
N9A
O-L
O9-
OAUVE
OZT
P-8
P-9
P2P
PC.
Q38
R2-
RIG
ROL
RPZ
SAB
SCC
SDF
SDG
SDP
SES
SEW
SPCBC
SSA
SSU
SSZ
T5K
WH7
WUQ
XFK
Y6R
~G-
~KM
AAHBH
AAXKI
AAYXX
AKRWK
CITATION
ID FETCH-LOGICAL-c230t-89b2f78097a2763c742efcc706cd0ff461f96bc7216c1413c53bcd7b6b5378033
IEDL.DBID .~1
ISSN 0924-2244
IngestDate Thu Sep 12 19:02:31 EDT 2024
Fri Feb 23 02:38:41 EST 2024
IsPeerReviewed true
IsScholarly true
Keywords Oxidation
Biological activities
Theaflavins
Thearubigins
Mass spectrometry
Polyphenol oxidase
Language English
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c230t-89b2f78097a2763c742efcc706cd0ff461f96bc7216c1413c53bcd7b6b5378033
ORCID 0000-0002-2279-2657
PageCount 12
ParticipantIDs crossref_primary_10_1016_j_tifs_2023_01_013
elsevier_sciencedirect_doi_10_1016_j_tifs_2023_01_013
PublicationCentury 2000
PublicationDate March 2023
2023-03-00
PublicationDateYYYYMMDD 2023-03-01
PublicationDate_xml – month: 03
  year: 2023
  text: March 2023
PublicationDecade 2020
PublicationTitle Trends in food science & technology
PublicationYear 2023
Publisher Elsevier Ltd
Publisher_xml – name: Elsevier Ltd
References Stodt, Blauth, Niemann, Stark, Pawar (bib73) 2014; 62
Kusano, Tanaka, Matsuo, Kouno (bib35) 2007; 55
Satoh, Ishii, Shimizu, Sawamura, Nishimura (bib66) 2001; 132
Murad, Abdallah (bib57) 2014; 28
E. Yanase, K. Sawaki, & S.-i. Nakatsuka. The Isolation of a Bicyclo[3.2.1] Intermediate During Formation of Benzotropolones, a Common Nucleus Found in Black Tea Pigments: Theaflavins. Synlett, 17, 2661-2663.
Yassin, Koek, Jayaraman, Kuhnert (bib95) 2014; 62
Zhu, Ouyang, Huang, Liu (bib100) 2021; 61
Li, Shibahara, Matsuo, Tanaka, Kouno (bib40) 2010; 73
Shii, Tanaka, Watarumi, Matsuo, Miyata (bib72) 2011; 59
Obanda, Owuor, Mang'oka (bib60) 2001; 75
Gupta, Chaudhuri, Seth, Ganguly, Giri (bib16) 2002; 16
Hossain, Ahmed, Hossain, Dey, Ahmed (bib22) 2022; 8
Matsuo, Oowatashi, Saito, Tanaka (bib48) 2017; 28
Wang, Chen, Lin, Li, Lin (bib83) 2014; 20
Maity, Ukil, Karmakar, Datta, Chaudhuri (bib45) 2003; 470
Wang, Ohland, Jobin, Sang (bib86) 2022; 70
Matsuo, Okuda, Morikawa, Oowatashi, Saito (bib47) 2016; 79
Li, Tanaka, Kouno (bib41) 2007; 68
.
Meng, Li, Huang, Wei, Wan (bib55) 2019; 67
Kim, Goodner, Park, Choi, Talcott (bib30) 2011; 129
Bhuyan, Borah, Sabhapondit, Gogoi, Bhattacharyya (bib4) 2015; 52
Drynan, Clifford, Obuchowicz, Kuhnert (bib11) 2012; 60
Imran, Butt, Xiao, Imran, Rauf (bib25) 2019; 43
Chen, Shurlknight, Leung, Sang (bib8) 2012; 60
Imran, Butt, Arshad, Arshad, Saeed (bib24) 2018; 17
Tanaka, Mine, Watarumi, Fujioka, Mihashi (bib80) 2002; 65
Bhattacharya, Mukhopadhyay, Giri (bib3) 2011; 63
Murad, Habib, Kamel, Alsayed, Shakweer (bib58) 2016; 39
Tanaka, Inoue, Betsumiya, Mine, Kouno (bib76) 2001; 49
Li, He, Zhang, Chen, Zuo (bib38) 2020; 2020
Halder, Das Gupta, Gomes (bib17) 2012; 279
Haslam (bib20) 2003; 64
Kuhnert (bib31) 2010; 501
Satoh, Ishii, Shimizu, Sawamura, Nishimura (bib67) 2001; 226
Tanaka, Yasumatsu, Hirotani, Matsuo, Li (bib81) 2022; 370
Jiang, Shii, Matsuo, Tanaka, Jiang (bib26) 2011; 129
Halder, Pramanick, Mukhopadhyay, Giri (bib18) 2006; 20
Kuhnert, Dairpoosh, Yassin, Golon, Jaiswal (bib32) 2013; 4
Roberts, Cartwright, Oldschool (bib61) 1957; 8
Wang, Helliwell (bib84) 2000; 70
López-Serrano, Ros Barceló (bib43) 2001; 919
Lodovici, Casalini, De Filippo, Copeland, Xu (bib42) 2000; 38
Charehsaz, Sipahi, Giri, Aydin (bib7) 2017; 55
Xu, Chen, Du, Yin (bib91) 2017; 54
Yassin, Koek, Kuhnert (bib96) 2014; 63
Satoh, Ishii, Shimizu, Sawamura, Nishimura (bib68) 2002; 27
Matsuo, Li, Watarumi, Tanaka, Kouno (bib46) 2011; 67
Matsuo, Tadakuma, Shii, Saito, Tanaka (bib49) 2015; 71
Muthumani, Kumar (bib59) 2007; 101
Dong, Li, Wang, Liang, Jiang (bib10) 2018; 205
Tanaka, Matsuo, Kouno (bib78) 2005; 53
Germann, Stark, Hofmann (bib13) 2019; 67
Kusano, Andou, Fujieda, Tanaka, Matsuo (bib34) 2008; 56
Matsuo, Tanaka, Kouno (bib51) 2009; 50
Li, Lo, Pan, Lai, Ho (bib39) 2013; 4
Sang, Tian, Meng, Stark, Rosen (bib63) 2002; 43
Chandini, Rao, Gowthaman, Haware, Subramanian (bib6) 2011; 127
Li, Hao, Zhou, He, Yu (bib37) 2022; 166
Shii, Miyamoto, Matsuo, Tanaka, Kouno (bib71) 2011; 59
Gupta, Chaudhuri, Ganguly, Giri (bib15) 2001; 69
Wu, Brown (bib89) 2021; 10
Kuhnert, Drynan, Obuchowicz, Clifford, Witt (bib33) 2010; 24
Jöbstl, Fairclough, Davies, Williamson (bib27) 2005; 53
Stodt, Stark, Engelhardt (bib74) 2015; 43
Guo, Long, Meng, Ho, Zhang (bib14) 2018; 246
Yang, Hu, Lu, Li, Tan (bib93) 2018; 106
Matsuo, Tanaka, Kouno (bib50) 2006; 62
Tanaka, Matsuo, Kouno (bib79) 2009; 11
Sang, Yang, Ho (bib65) 2004; 3
Wulandari, Amano, Yanagita, Tanaka, Kouno (bib90) 2011; 65
Matsuo, Yoshida, Saito, Tanaka (bib53) 2017; 56
Wang, He, Yi, Wang (bib85) 2019; 9
Sang, Tian, Stark, Yang, Ho (bib64) 2004; 12
Bhuyan, Hussain, Tamuly, Gogoi, Bordoloi (bib5) 2009; 89
Verloop, Vincken, Gruppen (bib82) 2016; 64
Samanta, Cheeni, Das, Roy, Ghosh (bib62) 2015; 52
Satoh, Ishii, Shimizu, Sawamura, Nishimura (bib69) 2002; 90
Atoui, Mansouri, Boskou, Kefalas (bib2) 2005; 89
Imran, Arshad, Arshad, Imran, Saeed (bib23) 2018; 17
Tanaka, Betsumiya, Mine, Kouno (bib75) 2000
Kawazoe, Matsuo, Saito, Tanaka (bib29) 2021; 2021
Yassin, Grun, Koek, Assaf, Kuhnert (bib94) 2014; 49
Matsuo, Yamada, Tanaka, Kouno (bib52) 2008; 69
Yoshino, Hara, Sano, Tomita (bib97) 1994; 17
Hirose, Ogawa, Yanase (bib21) 2016; 57
Lorenz, Urban, Engelhardt, Baumann, Stangl (bib44) 2009; 104
Wang, Zhang, Lv, Sang (bib87) 2018; 1563
Liang, Lu, Zhang (bib36) 2002; 37
Hao, Gong, Shen, Wang, Feng (bib19) 2020; 20
Friedman, Kim, Lee, Han, Han, Lee, Kozukue (bib12) 2005; 70
Menet, Sang, Yang, Ho, Rosen (bib54) 2004; 52
Zamora-Ros, Knaze, Romieu, Scalbert, Slimani (bib98) 2013; 67
Zhang, Yang, Idehen, Shi, Lv (bib99) 2018; 66
Degenhardt, Engelhardt, Wendt, Winterhalter (bib9) 2000; 48
Whitehead, Temple (bib88) 1992; 58
Miyata, Tanaka, Tamaya, Matsui, Tamaru (bib56) 2011; 17
Tanaka, Matsuo (bib77) 2020; 68
Scharbert, Hofmann (bib70) 2005; 53
Asakawa, Kawabe, Yoshida, Aihara, Manabe (bib1) 2016; 69
Kawabe, Aihara, Hirose, Sakurada, Yoshida (bib28) 2013; 24
Whitehead (10.1016/j.tifs.2023.01.013_bib88) 1992; 58
Chandini (10.1016/j.tifs.2023.01.013_bib6) 2011; 127
Muthumani (10.1016/j.tifs.2023.01.013_bib59) 2007; 101
Friedman (10.1016/j.tifs.2023.01.013_bib12) 2005; 70
Halder (10.1016/j.tifs.2023.01.013_bib18) 2006; 20
Tanaka (10.1016/j.tifs.2023.01.013_bib81) 2022; 370
Wang (10.1016/j.tifs.2023.01.013_bib83) 2014; 20
Asakawa (10.1016/j.tifs.2023.01.013_bib1) 2016; 69
Gupta (10.1016/j.tifs.2023.01.013_bib15) 2001; 69
Hossain (10.1016/j.tifs.2023.01.013_bib22) 2022; 8
Wang (10.1016/j.tifs.2023.01.013_bib87) 2018; 1563
Bhuyan (10.1016/j.tifs.2023.01.013_bib5) 2009; 89
10.1016/j.tifs.2023.01.013_bib92
Matsuo (10.1016/j.tifs.2023.01.013_bib48) 2017; 28
Samanta (10.1016/j.tifs.2023.01.013_bib62) 2015; 52
Matsuo (10.1016/j.tifs.2023.01.013_bib51) 2009; 50
Bhuyan (10.1016/j.tifs.2023.01.013_bib4) 2015; 52
Jöbstl (10.1016/j.tifs.2023.01.013_bib27) 2005; 53
Tanaka (10.1016/j.tifs.2023.01.013_bib80) 2002; 65
Wu (10.1016/j.tifs.2023.01.013_bib89) 2021; 10
Tanaka (10.1016/j.tifs.2023.01.013_bib76) 2001; 49
Sang (10.1016/j.tifs.2023.01.013_bib63) 2002; 43
Imran (10.1016/j.tifs.2023.01.013_bib23) 2018; 17
Li (10.1016/j.tifs.2023.01.013_bib40) 2010; 73
Li (10.1016/j.tifs.2023.01.013_bib41) 2007; 68
Meng (10.1016/j.tifs.2023.01.013_bib55) 2019; 67
Gupta (10.1016/j.tifs.2023.01.013_bib16) 2002; 16
Tanaka (10.1016/j.tifs.2023.01.013_bib75) 2000
Murad (10.1016/j.tifs.2023.01.013_bib57) 2014; 28
Wang (10.1016/j.tifs.2023.01.013_bib86) 2022; 70
López-Serrano (10.1016/j.tifs.2023.01.013_bib43) 2001; 919
Murad (10.1016/j.tifs.2023.01.013_bib58) 2016; 39
Verloop (10.1016/j.tifs.2023.01.013_bib82) 2016; 64
Matsuo (10.1016/j.tifs.2023.01.013_bib50) 2006; 62
Satoh (10.1016/j.tifs.2023.01.013_bib69) 2002; 90
Degenhardt (10.1016/j.tifs.2023.01.013_bib9) 2000; 48
Yassin (10.1016/j.tifs.2023.01.013_bib96) 2014; 63
Menet (10.1016/j.tifs.2023.01.013_bib54) 2004; 52
Matsuo (10.1016/j.tifs.2023.01.013_bib47) 2016; 79
Kuhnert (10.1016/j.tifs.2023.01.013_bib33) 2010; 24
Obanda (10.1016/j.tifs.2023.01.013_bib60) 2001; 75
Scharbert (10.1016/j.tifs.2023.01.013_bib70) 2005; 53
Bhattacharya (10.1016/j.tifs.2023.01.013_bib3) 2011; 63
Maity (10.1016/j.tifs.2023.01.013_bib45) 2003; 470
Dong (10.1016/j.tifs.2023.01.013_bib10) 2018; 205
Li (10.1016/j.tifs.2023.01.013_bib39) 2013; 4
Lorenz (10.1016/j.tifs.2023.01.013_bib44) 2009; 104
Hirose (10.1016/j.tifs.2023.01.013_bib21) 2016; 57
Lodovici (10.1016/j.tifs.2023.01.013_bib42) 2000; 38
Stodt (10.1016/j.tifs.2023.01.013_bib73) 2014; 62
Wang (10.1016/j.tifs.2023.01.013_bib85) 2019; 9
Yang (10.1016/j.tifs.2023.01.013_bib93) 2018; 106
Satoh (10.1016/j.tifs.2023.01.013_bib68) 2002; 27
Li (10.1016/j.tifs.2023.01.013_bib37) 2022; 166
Roberts (10.1016/j.tifs.2023.01.013_bib61) 1957; 8
Shii (10.1016/j.tifs.2023.01.013_bib72) 2011; 59
Wulandari (10.1016/j.tifs.2023.01.013_bib90) 2011; 65
Yassin (10.1016/j.tifs.2023.01.013_bib95) 2014; 62
Imran (10.1016/j.tifs.2023.01.013_bib24) 2018; 17
Satoh (10.1016/j.tifs.2023.01.013_bib67) 2001; 226
Matsuo (10.1016/j.tifs.2023.01.013_bib53) 2017; 56
Stodt (10.1016/j.tifs.2023.01.013_bib74) 2015; 43
Charehsaz (10.1016/j.tifs.2023.01.013_bib7) 2017; 55
Kawazoe (10.1016/j.tifs.2023.01.013_bib29) 2021; 2021
Tanaka (10.1016/j.tifs.2023.01.013_bib79) 2009; 11
Yoshino (10.1016/j.tifs.2023.01.013_bib97) 1994; 17
Matsuo (10.1016/j.tifs.2023.01.013_bib49) 2015; 71
Sang (10.1016/j.tifs.2023.01.013_bib65) 2004; 3
Xu (10.1016/j.tifs.2023.01.013_bib91) 2017; 54
Guo (10.1016/j.tifs.2023.01.013_bib14) 2018; 246
Zhang (10.1016/j.tifs.2023.01.013_bib99) 2018; 66
Kuhnert (10.1016/j.tifs.2023.01.013_bib32) 2013; 4
Wang (10.1016/j.tifs.2023.01.013_bib84) 2000; 70
Tanaka (10.1016/j.tifs.2023.01.013_bib77) 2020; 68
Shii (10.1016/j.tifs.2023.01.013_bib71) 2011; 59
Haslam (10.1016/j.tifs.2023.01.013_bib20) 2003; 64
Li (10.1016/j.tifs.2023.01.013_bib38) 2020; 2020
Halder (10.1016/j.tifs.2023.01.013_bib17) 2012; 279
Imran (10.1016/j.tifs.2023.01.013_bib25) 2019; 43
Atoui (10.1016/j.tifs.2023.01.013_bib2) 2005; 89
Hao (10.1016/j.tifs.2023.01.013_bib19) 2020; 20
Germann (10.1016/j.tifs.2023.01.013_bib13) 2019; 67
Jiang (10.1016/j.tifs.2023.01.013_bib26) 2011; 129
Tanaka (10.1016/j.tifs.2023.01.013_bib78) 2005; 53
Drynan (10.1016/j.tifs.2023.01.013_bib11) 2012; 60
Chen (10.1016/j.tifs.2023.01.013_bib8) 2012; 60
Kim (10.1016/j.tifs.2023.01.013_bib30) 2011; 129
Zamora-Ros (10.1016/j.tifs.2023.01.013_bib98) 2013; 67
Kusano (10.1016/j.tifs.2023.01.013_bib34) 2008; 56
Kawabe (10.1016/j.tifs.2023.01.013_bib28) 2013; 24
Liang (10.1016/j.tifs.2023.01.013_bib36) 2002; 37
Matsuo (10.1016/j.tifs.2023.01.013_bib52) 2008; 69
Satoh (10.1016/j.tifs.2023.01.013_bib66) 2001; 132
Matsuo (10.1016/j.tifs.2023.01.013_bib46) 2011; 67
Zhu (10.1016/j.tifs.2023.01.013_bib100) 2021; 61
Yassin (10.1016/j.tifs.2023.01.013_bib94) 2014; 49
Kuhnert (10.1016/j.tifs.2023.01.013_bib31) 2010; 501
Sang (10.1016/j.tifs.2023.01.013_bib64) 2004; 12
Miyata (10.1016/j.tifs.2023.01.013_bib56) 2011; 17
Kusano (10.1016/j.tifs.2023.01.013_bib35) 2007; 55
References_xml – volume: 127
  start-page: 1039
  year: 2011
  end-page: 1045
  ident: bib6
  article-title: Enzymatic treatment to improve the quality of black tea extracts
  publication-title: Food Chemistry
  contributor:
    fullname: Subramanian
– volume: 73
  start-page: 33
  year: 2010
  end-page: 39
  ident: bib40
  article-title: Reaction of the black tea pigment theaflavin during enzymatic oxidation of tea catechins
  publication-title: Journal of Natural Products
  contributor:
    fullname: Kouno
– volume: 12
  start-page: 3009
  year: 2004
  end-page: 3017
  ident: bib64
  article-title: New dibenzotropolone derivatives characterized from black tea using LC/MS/MS
  publication-title: Bioorganic & Medicinal Chemistry
  contributor:
    fullname: Ho
– volume: 3
  start-page: 229
  year: 2004
  end-page: 241
  ident: bib65
  article-title: Peroxidase-mediated oxidation of catechins
  publication-title: Phytochemistry Reviews
  contributor:
    fullname: Ho
– volume: 17
  start-page: 585
  year: 2011
  end-page: 588
  ident: bib56
  article-title: Cholesterol-lowering effect of black tea polyphenols, theaflavins, theasinensin A and thearubigins, in rats fed high fat diet
  publication-title: Food Science and Technology Research
  contributor:
    fullname: Tamaru
– volume: 71
  start-page: 2540
  year: 2015
  end-page: 2548
  ident: bib49
  article-title: Selective oxidation of pyrogallol-type catechins with unripe fruit homogenate of Citrus unshiu and structural revision of oolongtheanins
  publication-title: Tetrahedron
  contributor:
    fullname: Tanaka
– volume: 70
  start-page: C550
  year: 2005
  end-page: C559
  ident: bib12
  article-title: Distribution of catechins, theaflavins, caffeine, and theobromine in 77 teas consumed in the United States
  publication-title: Journal of Food Science
  contributor:
    fullname: Kozukue
– volume: 8
  year: 2022
  ident: bib22
  article-title: Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
  publication-title: Heliyon
  contributor:
    fullname: Ahmed
– volume: 57
  start-page: 2067
  year: 2016
  end-page: 2069
  ident: bib21
  article-title: Equilibrated structures of oolongtheanins
  publication-title: Tetrahedron Letters
  contributor:
    fullname: Yanase
– volume: 52
  start-page: 2455
  year: 2004
  end-page: 2461
  ident: bib54
  article-title: Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Rosen
– volume: 2021
  start-page: 777
  year: 2021
  end-page: 781
  ident: bib29
  article-title: Stereochemistry of a cyclic epicatechin trimer with C3 symmetry produced by oxidative coupling
  publication-title: European Journal of Organic Chemistry
  contributor:
    fullname: Tanaka
– volume: 17
  start-page: 146
  year: 1994
  end-page: 149
  ident: bib97
  article-title: Antioxidative effects of black tea theaflavins and thearubigin on lipid peroxidation of rat liver homogenates induced by tert-butyl hydroperoxide
  publication-title: Biological & Pharmaceutical Bulletin
  contributor:
    fullname: Tomita
– volume: 67
  start-page: 4632
  year: 2019
  end-page: 4642
  ident: bib13
  article-title: Formation and characterization of polyphenol-derived red chromophores. Enhancing the color of processed cocoa powders: Part 1
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Hofmann
– volume: 279
  start-page: 2876
  year: 2012
  end-page: 2891
  ident: bib17
  article-title: Black tea polyphenols induce human leukemic cell cycle arrest by inhibiting Akt signaling
  publication-title: FEBS Journal
  contributor:
    fullname: Gomes
– volume: 370
  year: 2022
  ident: bib81
  article-title: New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate
  publication-title: Food Chemistry
  contributor:
    fullname: Li
– volume: 56
  start-page: 11855
  year: 2017
  end-page: 11859
  ident: bib53
  article-title: Structural revision and biomimetic synthesis of goupiolone B
  publication-title: Angewandte Chemie International Edition
  contributor:
    fullname: Tanaka
– volume: 54
  start-page: 3908
  year: 2017
  end-page: 3916
  ident: bib91
  article-title: Improving the quality of fermented black tea juice with oolong tea infusion
  publication-title: Journal of Food Science & Technology
  contributor:
    fullname: Yin
– volume: 61
  start-page: 1556
  year: 2021
  end-page: 1566
  ident: bib100
  article-title: Research progress of black tea thearubigins: A review
  publication-title: Critical Reviews in Food Science and Nutrition
  contributor:
    fullname: Liu
– volume: 69
  start-page: 2735
  year: 2001
  end-page: 2744
  ident: bib15
  article-title: Anticlastogenic effects of black tea (World blend) and its two active polyphenols theaflavins and thearubigins in vivo in Swiss albino mice
  publication-title: Life Sciences
  contributor:
    fullname: Giri
– volume: 43
  start-page: 160
  year: 2015
  end-page: 168
  ident: bib74
  article-title: Comparison of three strategies for the isolation of black tea thearubigins with a focus on countercurrent chromatography
  publication-title: Journal of Food Composition and Analysis
  contributor:
    fullname: Engelhardt
– volume: 2020
  year: 2020
  ident: bib38
  article-title: Proteome and transcriptome analysis of the antioxidant mechanism in chicken regulated by Eucalyptus leaf polyphenols extract
  publication-title: Oxidative Medicine and Cellular Longevity
  contributor:
    fullname: Zuo
– volume: 62
  start-page: 7854
  year: 2014
  end-page: 7861
  ident: bib73
  article-title: Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Pawar
– volume: 166
  year: 2022
  ident: bib37
  article-title: Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism
  publication-title: LWT - Food Science and Technology
  contributor:
    fullname: Yu
– volume: 8
  start-page: 72
  year: 1957
  end-page: 80
  ident: bib61
  article-title: The phenolic substances of manufactured tea. I.—fractionation and paper chromatography of water-soluble substances
  publication-title: Journal of the Science of Food and Agriculture
  contributor:
    fullname: Oldschool
– volume: 67
  start-page: 779
  year: 2013
  end-page: 782
  ident: bib98
  article-title: Impact of thearubigins on the estimation of total dietary flavonoids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study
  publication-title: European Journal of Clinical Nutrition
  contributor:
    fullname: Slimani
– volume: 919
  start-page: 267
  year: 2001
  end-page: 273
  ident: bib43
  article-title: Reversed-phase and size-exclusion chromatography as useful tools in the resolution of peroxidase-mediated (+)-catechin oxidation products
  publication-title: Journal of Chromatography A
  contributor:
    fullname: Ros Barceló
– volume: 129
  start-page: 830
  year: 2011
  end-page: 836
  ident: bib26
  article-title: A new catechin oxidation product and polymeric polyphenols of post-fermented tea
  publication-title: Food Chemistry
  contributor:
    fullname: Jiang
– volume: 90
  start-page: 199
  year: 2002
  end-page: 202
  ident: bib69
  article-title: The mechanism underlying the protective effect of the thearubigin fraction of black tea (Camellia sinensis) extract against the neuromuscular blocking action of botulinum neurotoxins
  publication-title: Pharmacology & Toxicology
  contributor:
    fullname: Nishimura
– volume: 53
  start-page: 7571
  year: 2005
  end-page: 7578
  ident: bib78
  article-title: A novel black tea pigment and two new oxidation products of epigallocatechin-3-O-gallate
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Kouno
– volume: 129
  start-page: 1331
  year: 2011
  end-page: 1342
  ident: bib30
  article-title: Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation
  publication-title: Food Chemistry
  contributor:
    fullname: Talcott
– start-page: 1365
  year: 2000
  end-page: 1366
  ident: bib75
  article-title: Theanaphthoquinone, a novel pigment oxidatively derived from theaflavin during tea-fermentation
  publication-title: Chemical Communications
  contributor:
    fullname: Kouno
– volume: 70
  start-page: 5005
  year: 2022
  end-page: 5014
  ident: bib86
  article-title: Gut microbiota as a novel tool to dissect the complex structures of black tea polymers
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Sang
– volume: 55
  start-page: 1768
  year: 2007
  end-page: 1772
  ident: bib35
  article-title: Structures of epicatechin gallate trimer and tetramer produced by enzymatic oxidation
  publication-title: Chemical & Pharmaceutical Bulletin
  contributor:
    fullname: Kouno
– volume: 132
  start-page: 797
  year: 2001
  end-page: 798
  ident: bib66
  article-title: Black tea extract, thearubigin fraction, counteract the effects of botulinum neurotoxins in mice
  publication-title: British Journal of Clinical Pharmacology
  contributor:
    fullname: Nishimura
– volume: 205
  start-page: 227
  year: 2018
  end-page: 234
  ident: bib10
  article-title: Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process
  publication-title: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
  contributor:
    fullname: Jiang
– volume: 37
  start-page: 627
  year: 2002
  end-page: 634
  ident: bib36
  article-title: Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze]
  publication-title: International Journal of Food Science and Technology
  contributor:
    fullname: Zhang
– volume: 59
  start-page: 7253
  year: 2011
  end-page: 7260
  ident: bib72
  article-title: Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Miyata
– volume: 62
  start-page: 4774
  year: 2006
  end-page: 4783
  ident: bib50
  article-title: A new mechanism for oxidation of epigallocatechin and production of benzotropolone pigments
  publication-title: Tetrahedron
  contributor:
    fullname: Kouno
– volume: 60
  start-page: 10850
  year: 2012
  end-page: 10857
  ident: bib8
  article-title: Structural identification of theaflavin trigallate and tetragallate from black tea using liquid chromatography/electrospray ionization tandem mass spectrometry
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Sang
– volume: 70
  start-page: 337
  year: 2000
  end-page: 344
  ident: bib84
  article-title: Epimerisation of catechins in green tea infusions
  publication-title: Food Chemistry
  contributor:
    fullname: Helliwell
– volume: 65
  start-page: 594
  year: 2011
  end-page: 597
  ident: bib90
  article-title: New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp
  publication-title: Journal of Natural Medicines
  contributor:
    fullname: Kouno
– volume: 17
  start-page: 157
  year: 2018
  ident: bib23
  article-title: Lipid peroxidation diminishing perspective of isolated theaflavins and thearubigins from black tea in arginine induced renal malfunctional rats
  publication-title: Lipids in Health and Disease
  contributor:
    fullname: Saeed
– volume: 53
  start-page: 5377
  year: 2005
  end-page: 5384
  ident: bib70
  article-title: Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Hofmann
– volume: 20
  start-page: 608
  year: 2006
  end-page: 613
  ident: bib18
  article-title: Anticlastogenic effects of black tea polyphenols theaflavins and thearubigins in human lymphocytes in vitro
  publication-title: Toxicology in Vitro
  contributor:
    fullname: Giri
– volume: 62
  start-page: 9848
  year: 2014
  end-page: 9859
  ident: bib95
  article-title: Identification of novel homologous series of polyhydroxylated theasinensins and theanaphthoquinones in the SII fraction of black tea thearubigins using ESI/HPLC tandem mass spectrometry
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Kuhnert
– volume: 89
  start-page: 27
  year: 2005
  end-page: 36
  ident: bib2
  article-title: Tea and herbal infusions: Their antioxidant activity and phenolic profile
  publication-title: Food Chemistry
  contributor:
    fullname: Kefalas
– volume: 38
  start-page: 1085
  year: 2000
  end-page: 1088
  ident: bib42
  article-title: Inhibition of 1,2-dimethylhydrazine-induced oxidative DNA damage in rat colon mucosa by black tea complex polyphenols
  publication-title: Food and Chemical Toxicology
  contributor:
    fullname: Xu
– volume: 52
  start-page: 2387
  year: 2015
  end-page: 2393
  ident: bib62
  article-title: Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea
  publication-title: Journal of Food Science & Technology
  contributor:
    fullname: Ghosh
– volume: 28
  start-page: 2505
  year: 2017
  end-page: 2508
  ident: bib48
  article-title: Nonenzymatic biomimetic synthesis of black tea pigment theaflavins
  publication-title: Synlett
  contributor:
    fullname: Tanaka
– volume: 24
  year: 2013
  ident: bib28
  article-title: Letter synthesis of theaflavins via biomimetic oxidative coupling reactions
  publication-title: Synlett
  contributor:
    fullname: Yoshida
– volume: 48
  start-page: 5200
  year: 2000
  end-page: 5205
  ident: bib9
  article-title: Isolation of black tea pigments using high-speed countercurrent chromatography and studies on properties of black tea polymers
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Winterhalter
– volume: 49
  start-page: 1086
  year: 2014
  end-page: 1095
  ident: bib94
  article-title: Investigation of isomeric flavanol structures in black tea thearubigins using ultraperformance liquid chromatography coupled to hybrid quadrupole/ion mobility/time of flight mass spectrometry
  publication-title: Journal of Mass Spectrometry
  contributor:
    fullname: Kuhnert
– volume: 20
  start-page: 150
  year: 2020
  ident: bib19
  article-title: Effectiveness of concomitant use of green tea and polyethylene glycol in bowel preparation for colonoscopy: A randomized controlled study
  publication-title: BMC Gastroenterology
  contributor:
    fullname: Feng
– volume: 17
  start-page: 57
  year: 2018
  ident: bib24
  article-title: Exploring the potential of black tea based flavonoids against hyperlipidemia related disorders
  publication-title: Lipids in Health and Disease
  contributor:
    fullname: Saeed
– volume: 53
  start-page: 7997
  year: 2005
  end-page: 8002
  ident: bib27
  article-title: Creaming in black tea
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Williamson
– volume: 1563
  start-page: 82
  year: 2018
  end-page: 88
  ident: bib87
  article-title: A new method to prepare and redefine black tea thearubigins
  publication-title: Journal of Chromatography A
  contributor:
    fullname: Sang
– volume: 58
  start-page: 149
  year: 1992
  end-page: 152
  ident: bib88
  article-title: Rapid method for measuring thearubigins and theaflavins in black tea using C18 sorbent cartridges
  publication-title: Journal of the Science of Food and Agriculture
  contributor:
    fullname: Temple
– volume: 10
  start-page: 546
  year: 2021
  ident: bib89
  article-title: Applications of catechins in the treatment of bacterial infections
  publication-title: Pathogens
  contributor:
    fullname: Brown
– volume: 60
  start-page: 4514
  year: 2012
  end-page: 4525
  ident: bib11
  article-title: MALDI-TOF mass spectrometry: Avoidance of artifacts and analysis of caffeine-precipitated SII thearubigins from 15 commercial black teas
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Kuhnert
– volume: 226
  start-page: 577
  year: 2001
  end-page: 580
  ident: bib67
  article-title: Black tea extract, thearubigin fraction, counteracts the effect of tetanus toxin in mice
  publication-title: Experimental Biology and Medicine
  contributor:
    fullname: Nishimura
– volume: 52
  start-page: 7984
  year: 2015
  end-page: 7993
  ident: bib4
  article-title: Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality
  publication-title: Journal of Food Science & Technology
  contributor:
    fullname: Bhattacharyya
– volume: 68
  start-page: 1131
  year: 2020
  end-page: 1142
  ident: bib77
  article-title: Production mechanisms of black tea polyphenols
  publication-title: Chemical & Pharmaceutical Bulletin
  contributor:
    fullname: Matsuo
– volume: 246
  start-page: 74
  year: 2018
  end-page: 81
  ident: bib14
  article-title: An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on alpha-glucosidase and alpha-amylase
  publication-title: Food Chemistry
  contributor:
    fullname: Zhang
– volume: 43
  year: 2019
  ident: bib25
  article-title: Inhibitory effect of black tea (Camellia sinensis) theaflavins and thearubigins against HCT 116 colon cancer cells and HT 460 lung cancer cells
  publication-title: Journal of Food Biochemistry
  contributor:
    fullname: Rauf
– volume: 28
  start-page: 1687
  year: 2014
  end-page: 1691
  ident: bib57
  article-title: Black tea extract and its thearubigins relieve the sildenafil-induced delayed gut motility in mice: A possible role of nitric oxide
  publication-title: Phytotherapy Research
  contributor:
    fullname: Abdallah
– volume: 27
  start-page: 441
  year: 2002
  end-page: 447
  ident: bib68
  article-title: A mechanism of the thearubigin fraction of black tea (Camellia sinensis) extract protecting against the effect of tetanus toxin
  publication-title: Journal of Toxicological Sciences
  contributor:
    fullname: Nishimura
– volume: 68
  start-page: 1081
  year: 2007
  end-page: 1088
  ident: bib41
  article-title: Oxidative coupling of the pyrogallol B-ring with a galloyl group during enzymatic oxidation of epigallocatechin 3-O-gallate
  publication-title: Phytochemistry
  contributor:
    fullname: Kouno
– volume: 89
  start-page: 1498
  year: 2009
  end-page: 1507
  ident: bib5
  article-title: Chemical characterisation of CTC black tea of northeast India: Correlation of quality parameters with tea tasters' evaluation
  publication-title: Journal of the Science of Food and Agriculture
  contributor:
    fullname: Bordoloi
– volume: 67
  start-page: 5379
  year: 2019
  end-page: 5383
  ident: bib55
  article-title: Importance of the nucleophilic property of tea polyphenols
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Wan
– volume: 64
  start-page: 8002
  year: 2016
  end-page: 8009
  ident: bib82
  article-title: Peroxidase can perform the hydroxylation step in the “oxidative cascade” during oxidation of tea catechins
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Gruppen
– volume: 64
  start-page: 61
  year: 2003
  end-page: 73
  ident: bib20
  article-title: Thoughts on thearubigins
  publication-title: Phytochemistry
  contributor:
    fullname: Haslam
– volume: 50
  start-page: 1348
  year: 2009
  end-page: 1351
  ident: bib51
  article-title: Production mechanism of proepitheaflagallin, a precursor of benzotropolone-type black tea pigment, derived from epigallocatechin via a bicyclo[3.2.1]octane-type intermediate
  publication-title: Tetrahedron Letters
  contributor:
    fullname: Kouno
– volume: 24
  start-page: 3387
  year: 2010
  end-page: 3404
  ident: bib33
  article-title: Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation
  publication-title: Rapid Communications in Mass Spectrometry
  contributor:
    fullname: Witt
– volume: 104
  start-page: 100
  year: 2009
  end-page: 110
  ident: bib44
  article-title: Green and black tea are equally potent stimuli of NO production and vasodilation: New insights into tea ingredients involved
  publication-title: Basic Research in Cardiology
  contributor:
    fullname: Stangl
– volume: 66
  start-page: 3402
  year: 2018
  end-page: 3407
  ident: bib99
  article-title: Novel theaflavin-type chlorogenic acid derivatives identified in black tea
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Lv
– volume: 75
  start-page: 395
  year: 2001
  end-page: 404
  ident: bib60
  article-title: Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature
  publication-title: Food Chemistry
  contributor:
    fullname: Mang'oka
– volume: 39
  start-page: 190
  year: 2016
  end-page: 198
  ident: bib58
  article-title: Thearubigins protect against acetaminophen-induced hepatic and renal injury in mice: Biochemical, histopathological, immunohistochemical, and flow cytometry study
  publication-title: Drug and Chemical Toxicology
  contributor:
    fullname: Shakweer
– volume: 63
  start-page: 317
  year: 2014
  end-page: 327
  ident: bib96
  article-title: Identification of trimeric and tetrameric flavan-3-ol derivatives in the SII black tea thearubigin fraction of black tea using ESI-tandem and MALDI-TOF mass spectrometry
  publication-title: Food Research International
  contributor:
    fullname: Kuhnert
– volume: 49
  start-page: 5785
  year: 2001
  end-page: 5789
  ident: bib76
  article-title: Two types of oxidative dimerization of the black tea polyphenol theaflavin
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Kouno
– volume: 56
  start-page: 266
  year: 2008
  end-page: 272
  ident: bib34
  article-title: Polymer-like polyphenols of black tea and their lipase and amylase inhibitory activities
  publication-title: Chemical & Pharmaceutical Bulletin
  contributor:
    fullname: Matsuo
– volume: 69
  start-page: 3054
  year: 2008
  end-page: 3061
  ident: bib52
  article-title: Enzymatic oxidation of gallocatechin and epigallocatechin: Effects of C-ring configuration on the reaction products
  publication-title: Phytochemistry
  contributor:
    fullname: Kouno
– volume: 55
  start-page: 1202
  year: 2017
  end-page: 1206
  ident: bib7
  article-title: Antimutagenic and anticlastogenic effects of Turkish Black Tea on TA98 and TA100 strains of Salmonella typhimurium (in vitro) and mice (in vivo)
  publication-title: Pharmaceutical Biology
  contributor:
    fullname: Aydin
– volume: 9
  start-page: 451
  year: 2019
  ident: bib85
  article-title: Thearubigin regulates the production of Nrf2 and alleviates LPS-induced acute lung injury in neonatal rats
  publication-title: 3 Biotech
  contributor:
    fullname: Wang
– volume: 4
  start-page: 1130
  year: 2013
  end-page: 1147
  ident: bib32
  article-title: What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel
  publication-title: Food & Function
  contributor:
    fullname: Jaiswal
– volume: 79
  start-page: 189
  year: 2016
  end-page: 195
  ident: bib47
  article-title: Stereochemistry of the black tea pigments theacitrins A and C
  publication-title: Journal of Natural Products
  contributor:
    fullname: Saito
– volume: 501
  start-page: 37
  year: 2010
  end-page: 51
  ident: bib31
  article-title: Unraveling the structure of the black tea thearubigins
  publication-title: Archives of Biochemistry and Biophysics
  contributor:
    fullname: Kuhnert
– volume: 11
  start-page: 14
  year: 2009
  end-page: 40
  ident: bib79
  article-title: Chemistry of secondary polyphenols produced during processing of tea and selected foods
  publication-title: International Journal of Molecular Sciences
  contributor:
    fullname: Kouno
– volume: 67
  start-page: 2051
  year: 2011
  end-page: 2059
  ident: bib46
  article-title: Production and degradation mechanism of theacitrin C, a black tea pigment derived from epigallocatechin-3-O-gallate via a bicyclo[3.2.1]octane-type intermediate
  publication-title: Tetrahedron
  contributor:
    fullname: Kouno
– volume: 69
  start-page: 299
  year: 2016
  end-page: 312
  ident: bib1
  article-title: Syntheses of methylated catechins and theaflavins using 2-nitrobenzenesulfonyl group to protect and deactivate phenol
  publication-title: Journal of Antibiotics
  contributor:
    fullname: Manabe
– volume: 470
  start-page: 103
  year: 2003
  end-page: 112
  ident: bib45
  article-title: Thearubigin, the major polyphenol of black tea, ameliorates mucosal injury in trinitrobenzene sulfonic acid-induced colitis
  publication-title: European Journal of Pharmacology
  contributor:
    fullname: Chaudhuri
– volume: 63
  start-page: 1122
  year: 2011
  end-page: 1132
  ident: bib3
  article-title: Comparative antimutagenic and anticancer activity of three fractions of black tea polyphenols thearubigins
  publication-title: Nutrition and Cancer
  contributor:
    fullname: Giri
– volume: 65
  start-page: 1582
  year: 2002
  end-page: 1587
  ident: bib80
  article-title: Accumulation of epigallocatechin quinone dimers during tea fermentation and formation of theasinensins
  publication-title: Journal of Natural Products
  contributor:
    fullname: Mihashi
– volume: 4
  start-page: 10
  year: 2013
  end-page: 18
  ident: bib39
  article-title: Black tea: Chemical analysis and stability
  publication-title: Food & Function
  contributor:
    fullname: Ho
– volume: 101
  start-page: 98
  year: 2007
  end-page: 102
  ident: bib59
  article-title: Influence of fermentation time on the development of compounds responsible for quality in black tea
  publication-title: Food Chemistry
  contributor:
    fullname: Kumar
– volume: 59
  start-page: 1183
  year: 2011
  end-page: 1185
  ident: bib71
  article-title: Biomimetic one-pot preparation of a black tea polyphenol theasinensin A from epigallocatechin gallate by treatment with copper(II) chloride and ascorbic acid
  publication-title: Chemical and Pharmaceutical Bulletin
  contributor:
    fullname: Kouno
– volume: 20
  start-page: 639
  year: 2014
  end-page: 645
  ident: bib83
  article-title: Comparison of phenolic compounds and taste of Chinese black tea
  publication-title: Food Science and Technology Research
  contributor:
    fullname: Lin
– volume: 43
  start-page: 7129
  year: 2002
  end-page: 7133
  ident: bib63
  article-title: Theadibenzotropolone A, a new type pigment from enzymatic oxidation of (-)-epicatechin and (-)epigallocatechin gallate and characterized from black tea using LC/MS/MS
  publication-title: Tetrahedron Letters
  contributor:
    fullname: Rosen
– volume: 106
  start-page: 909
  year: 2018
  end-page: 919
  ident: bib93
  article-title: Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea
  publication-title: Food Research International
  contributor:
    fullname: Tan
– volume: 16
  start-page: 655
  year: 2002
  end-page: 661
  ident: bib16
  article-title: Antimutagenic effects of black tea (World Blend) and its two active polyphenols theaflavins and thearubigins in Salmonella assays
  publication-title: Phytotherapy Research
  contributor:
    fullname: Giri
– volume: 132
  start-page: 797
  year: 2001
  ident: 10.1016/j.tifs.2023.01.013_bib66
  article-title: Black tea extract, thearubigin fraction, counteract the effects of botulinum neurotoxins in mice
  publication-title: British Journal of Clinical Pharmacology
  doi: 10.1038/sj.bjp.0703883
  contributor:
    fullname: Satoh
– volume: 69
  start-page: 3054
  year: 2008
  ident: 10.1016/j.tifs.2023.01.013_bib52
  article-title: Enzymatic oxidation of gallocatechin and epigallocatechin: Effects of C-ring configuration on the reaction products
  publication-title: Phytochemistry
  doi: 10.1016/j.phytochem.2007.08.007
  contributor:
    fullname: Matsuo
– volume: 4
  start-page: 10
  year: 2013
  ident: 10.1016/j.tifs.2023.01.013_bib39
  article-title: Black tea: Chemical analysis and stability
  publication-title: Food & Function
  doi: 10.1039/C2FO30093A
  contributor:
    fullname: Li
– volume: 65
  start-page: 594
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib90
  article-title: New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp
  publication-title: Journal of Natural Medicines
  doi: 10.1007/s11418-011-0515-0
  contributor:
    fullname: Wulandari
– volume: 49
  start-page: 1086
  year: 2014
  ident: 10.1016/j.tifs.2023.01.013_bib94
  article-title: Investigation of isomeric flavanol structures in black tea thearubigins using ultraperformance liquid chromatography coupled to hybrid quadrupole/ion mobility/time of flight mass spectrometry
  publication-title: Journal of Mass Spectrometry
  doi: 10.1002/jms.3406
  contributor:
    fullname: Yassin
– volume: 8
  year: 2022
  ident: 10.1016/j.tifs.2023.01.013_bib22
  article-title: Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
  publication-title: Heliyon
  doi: 10.1016/j.heliyon.2022.e08948
  contributor:
    fullname: Hossain
– volume: 53
  start-page: 7997
  year: 2005
  ident: 10.1016/j.tifs.2023.01.013_bib27
  article-title: Creaming in black tea
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf0506479
  contributor:
    fullname: Jöbstl
– volume: 226
  start-page: 577
  year: 2001
  ident: 10.1016/j.tifs.2023.01.013_bib67
  article-title: Black tea extract, thearubigin fraction, counteracts the effect of tetanus toxin in mice
  publication-title: Experimental Biology and Medicine
  doi: 10.1177/153537020122600611
  contributor:
    fullname: Satoh
– volume: 11
  start-page: 14
  year: 2009
  ident: 10.1016/j.tifs.2023.01.013_bib79
  article-title: Chemistry of secondary polyphenols produced during processing of tea and selected foods
  publication-title: International Journal of Molecular Sciences
  doi: 10.3390/ijms11010014
  contributor:
    fullname: Tanaka
– volume: 55
  start-page: 1202
  year: 2017
  ident: 10.1016/j.tifs.2023.01.013_bib7
  article-title: Antimutagenic and anticlastogenic effects of Turkish Black Tea on TA98 and TA100 strains of Salmonella typhimurium (in vitro) and mice (in vivo)
  publication-title: Pharmaceutical Biology
  doi: 10.1080/13880209.2017.1282969
  contributor:
    fullname: Charehsaz
– volume: 56
  start-page: 266
  year: 2008
  ident: 10.1016/j.tifs.2023.01.013_bib34
  article-title: Polymer-like polyphenols of black tea and their lipase and amylase inhibitory activities
  publication-title: Chemical & Pharmaceutical Bulletin
  doi: 10.1248/cpb.56.266
  contributor:
    fullname: Kusano
– volume: 70
  start-page: C550
  year: 2005
  ident: 10.1016/j.tifs.2023.01.013_bib12
  article-title: Distribution of catechins, theaflavins, caffeine, and theobromine in 77 teas consumed in the United States
  publication-title: Journal of Food Science
  doi: 10.1111/j.1365-2621.2005.tb08304.x
  contributor:
    fullname: Friedman
– volume: 79
  start-page: 189
  year: 2016
  ident: 10.1016/j.tifs.2023.01.013_bib47
  article-title: Stereochemistry of the black tea pigments theacitrins A and C
  publication-title: Journal of Natural Products
  doi: 10.1021/acs.jnatprod.5b00832
  contributor:
    fullname: Matsuo
– volume: 39
  start-page: 190
  year: 2016
  ident: 10.1016/j.tifs.2023.01.013_bib58
  article-title: Thearubigins protect against acetaminophen-induced hepatic and renal injury in mice: Biochemical, histopathological, immunohistochemical, and flow cytometry study
  publication-title: Drug and Chemical Toxicology
  doi: 10.3109/01480545.2015.1070170
  contributor:
    fullname: Murad
– volume: 70
  start-page: 5005
  year: 2022
  ident: 10.1016/j.tifs.2023.01.013_bib86
  article-title: Gut microbiota as a novel tool to dissect the complex structures of black tea polymers
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/acs.jafc.2c00995
  contributor:
    fullname: Wang
– volume: 129
  start-page: 1331
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib30
  article-title: Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2011.05.012
  contributor:
    fullname: Kim
– volume: 66
  start-page: 3402
  year: 2018
  ident: 10.1016/j.tifs.2023.01.013_bib99
  article-title: Novel theaflavin-type chlorogenic acid derivatives identified in black tea
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/acs.jafc.7b06044
  contributor:
    fullname: Zhang
– volume: 20
  start-page: 608
  year: 2006
  ident: 10.1016/j.tifs.2023.01.013_bib18
  article-title: Anticlastogenic effects of black tea polyphenols theaflavins and thearubigins in human lymphocytes in vitro
  publication-title: Toxicology in Vitro
  doi: 10.1016/j.tiv.2005.10.010
  contributor:
    fullname: Halder
– volume: 62
  start-page: 7854
  year: 2014
  ident: 10.1016/j.tifs.2023.01.013_bib73
  article-title: Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf501591j
  contributor:
    fullname: Stodt
– volume: 53
  start-page: 5377
  year: 2005
  ident: 10.1016/j.tifs.2023.01.013_bib70
  article-title: Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf050294d
  contributor:
    fullname: Scharbert
– start-page: 1365
  year: 2000
  ident: 10.1016/j.tifs.2023.01.013_bib75
  article-title: Theanaphthoquinone, a novel pigment oxidatively derived from theaflavin during tea-fermentation
  publication-title: Chemical Communications
  doi: 10.1039/b003510f
  contributor:
    fullname: Tanaka
– volume: 20
  start-page: 150
  year: 2020
  ident: 10.1016/j.tifs.2023.01.013_bib19
  article-title: Effectiveness of concomitant use of green tea and polyethylene glycol in bowel preparation for colonoscopy: A randomized controlled study
  publication-title: BMC Gastroenterology
  doi: 10.1186/s12876-020-01220-3
  contributor:
    fullname: Hao
– volume: 28
  start-page: 1687
  year: 2014
  ident: 10.1016/j.tifs.2023.01.013_bib57
  article-title: Black tea extract and its thearubigins relieve the sildenafil-induced delayed gut motility in mice: A possible role of nitric oxide
  publication-title: Phytotherapy Research
  doi: 10.1002/ptr.5183
  contributor:
    fullname: Murad
– volume: 501
  start-page: 37
  year: 2010
  ident: 10.1016/j.tifs.2023.01.013_bib31
  article-title: Unraveling the structure of the black tea thearubigins
  publication-title: Archives of Biochemistry and Biophysics
  doi: 10.1016/j.abb.2010.04.013
  contributor:
    fullname: Kuhnert
– volume: 75
  start-page: 395
  year: 2001
  ident: 10.1016/j.tifs.2023.01.013_bib60
  article-title: Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature
  publication-title: Food Chemistry
  doi: 10.1016/S0308-8146(01)00223-0
  contributor:
    fullname: Obanda
– volume: 17
  start-page: 146
  year: 1994
  ident: 10.1016/j.tifs.2023.01.013_bib97
  article-title: Antioxidative effects of black tea theaflavins and thearubigin on lipid peroxidation of rat liver homogenates induced by tert-butyl hydroperoxide
  publication-title: Biological & Pharmaceutical Bulletin
  doi: 10.1248/bpb.17.146
  contributor:
    fullname: Yoshino
– volume: 73
  start-page: 33
  year: 2010
  ident: 10.1016/j.tifs.2023.01.013_bib40
  article-title: Reaction of the black tea pigment theaflavin during enzymatic oxidation of tea catechins
  publication-title: Journal of Natural Products
  doi: 10.1021/np900618v
  contributor:
    fullname: Li
– volume: 60
  start-page: 10850
  year: 2012
  ident: 10.1016/j.tifs.2023.01.013_bib8
  article-title: Structural identification of theaflavin trigallate and tetragallate from black tea using liquid chromatography/electrospray ionization tandem mass spectrometry
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf303749z
  contributor:
    fullname: Chen
– volume: 59
  start-page: 1183
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib71
  article-title: Biomimetic one-pot preparation of a black tea polyphenol theasinensin A from epigallocatechin gallate by treatment with copper(II) chloride and ascorbic acid
  publication-title: Chemical and Pharmaceutical Bulletin
  doi: 10.1248/cpb.59.1183
  contributor:
    fullname: Shii
– volume: 2020
  year: 2020
  ident: 10.1016/j.tifs.2023.01.013_bib38
  article-title: Proteome and transcriptome analysis of the antioxidant mechanism in chicken regulated by Eucalyptus leaf polyphenols extract
  publication-title: Oxidative Medicine and Cellular Longevity
  contributor:
    fullname: Li
– volume: 49
  start-page: 5785
  year: 2001
  ident: 10.1016/j.tifs.2023.01.013_bib76
  article-title: Two types of oxidative dimerization of the black tea polyphenol theaflavin
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf010842x
  contributor:
    fullname: Tanaka
– volume: 48
  start-page: 5200
  year: 2000
  ident: 10.1016/j.tifs.2023.01.013_bib9
  article-title: Isolation of black tea pigments using high-speed countercurrent chromatography and studies on properties of black tea polymers
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf000757+
  contributor:
    fullname: Degenhardt
– volume: 38
  start-page: 1085
  year: 2000
  ident: 10.1016/j.tifs.2023.01.013_bib42
  article-title: Inhibition of 1,2-dimethylhydrazine-induced oxidative DNA damage in rat colon mucosa by black tea complex polyphenols
  publication-title: Food and Chemical Toxicology
  doi: 10.1016/S0278-6915(00)00109-5
  contributor:
    fullname: Lodovici
– volume: 89
  start-page: 27
  year: 2005
  ident: 10.1016/j.tifs.2023.01.013_bib2
  article-title: Tea and herbal infusions: Their antioxidant activity and phenolic profile
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2004.01.075
  contributor:
    fullname: Atoui
– volume: 89
  start-page: 1498
  year: 2009
  ident: 10.1016/j.tifs.2023.01.013_bib5
  article-title: Chemical characterisation of CTC black tea of northeast India: Correlation of quality parameters with tea tasters' evaluation
  publication-title: Journal of the Science of Food and Agriculture
  doi: 10.1002/jsfa.3614
  contributor:
    fullname: Bhuyan
– volume: 27
  start-page: 441
  year: 2002
  ident: 10.1016/j.tifs.2023.01.013_bib68
  article-title: A mechanism of the thearubigin fraction of black tea (Camellia sinensis) extract protecting against the effect of tetanus toxin
  publication-title: Journal of Toxicological Sciences
  doi: 10.2131/jts.27.441
  contributor:
    fullname: Satoh
– volume: 69
  start-page: 299
  year: 2016
  ident: 10.1016/j.tifs.2023.01.013_bib1
  article-title: Syntheses of methylated catechins and theaflavins using 2-nitrobenzenesulfonyl group to protect and deactivate phenol
  publication-title: Journal of Antibiotics
  doi: 10.1038/ja.2016.14
  contributor:
    fullname: Asakawa
– volume: 69
  start-page: 2735
  year: 2001
  ident: 10.1016/j.tifs.2023.01.013_bib15
  article-title: Anticlastogenic effects of black tea (World blend) and its two active polyphenols theaflavins and thearubigins in vivo in Swiss albino mice
  publication-title: Life Sciences
  doi: 10.1016/S0024-3205(01)01348-0
  contributor:
    fullname: Gupta
– volume: 65
  start-page: 1582
  year: 2002
  ident: 10.1016/j.tifs.2023.01.013_bib80
  article-title: Accumulation of epigallocatechin quinone dimers during tea fermentation and formation of theasinensins
  publication-title: Journal of Natural Products
  doi: 10.1021/np020245k
  contributor:
    fullname: Tanaka
– volume: 67
  start-page: 4632
  year: 2019
  ident: 10.1016/j.tifs.2023.01.013_bib13
  article-title: Formation and characterization of polyphenol-derived red chromophores. Enhancing the color of processed cocoa powders: Part 1
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/acs.jafc.9b01049
  contributor:
    fullname: Germann
– volume: 63
  start-page: 317
  year: 2014
  ident: 10.1016/j.tifs.2023.01.013_bib96
  article-title: Identification of trimeric and tetrameric flavan-3-ol derivatives in the SII black tea thearubigin fraction of black tea using ESI-tandem and MALDI-TOF mass spectrometry
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2014.04.010
  contributor:
    fullname: Yassin
– volume: 67
  start-page: 779
  year: 2013
  ident: 10.1016/j.tifs.2023.01.013_bib98
  article-title: Impact of thearubigins on the estimation of total dietary flavonoids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study
  publication-title: European Journal of Clinical Nutrition
  doi: 10.1038/ejcn.2013.89
  contributor:
    fullname: Zamora-Ros
– volume: 127
  start-page: 1039
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib6
  article-title: Enzymatic treatment to improve the quality of black tea extracts
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2011.01.078
  contributor:
    fullname: Chandini
– volume: 53
  start-page: 7571
  year: 2005
  ident: 10.1016/j.tifs.2023.01.013_bib78
  article-title: A novel black tea pigment and two new oxidation products of epigallocatechin-3-O-gallate
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf0512656
  contributor:
    fullname: Tanaka
– volume: 12
  start-page: 3009
  year: 2004
  ident: 10.1016/j.tifs.2023.01.013_bib64
  article-title: New dibenzotropolone derivatives characterized from black tea using LC/MS/MS
  publication-title: Bioorganic & Medicinal Chemistry
  doi: 10.1016/j.bmc.2004.03.027
  contributor:
    fullname: Sang
– volume: 104
  start-page: 100
  year: 2009
  ident: 10.1016/j.tifs.2023.01.013_bib44
  article-title: Green and black tea are equally potent stimuli of NO production and vasodilation: New insights into tea ingredients involved
  publication-title: Basic Research in Cardiology
  doi: 10.1007/s00395-008-0759-3
  contributor:
    fullname: Lorenz
– volume: 17
  start-page: 585
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib56
  article-title: Cholesterol-lowering effect of black tea polyphenols, theaflavins, theasinensin A and thearubigins, in rats fed high fat diet
  publication-title: Food Science and Technology Research
  doi: 10.3136/fstr.17.585
  contributor:
    fullname: Miyata
– volume: 10
  start-page: 546
  year: 2021
  ident: 10.1016/j.tifs.2023.01.013_bib89
  article-title: Applications of catechins in the treatment of bacterial infections
  publication-title: Pathogens
  doi: 10.3390/pathogens10050546
  contributor:
    fullname: Wu
– volume: 246
  start-page: 74
  year: 2018
  ident: 10.1016/j.tifs.2023.01.013_bib14
  article-title: An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on alpha-glucosidase and alpha-amylase
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2017.10.148
  contributor:
    fullname: Guo
– volume: 16
  start-page: 655
  year: 2002
  ident: 10.1016/j.tifs.2023.01.013_bib16
  article-title: Antimutagenic effects of black tea (World Blend) and its two active polyphenols theaflavins and thearubigins in Salmonella assays
  publication-title: Phytotherapy Research
  doi: 10.1002/ptr.1038
  contributor:
    fullname: Gupta
– volume: 43
  start-page: 7129
  year: 2002
  ident: 10.1016/j.tifs.2023.01.013_bib63
  article-title: Theadibenzotropolone A, a new type pigment from enzymatic oxidation of (-)-epicatechin and (-)epigallocatechin gallate and characterized from black tea using LC/MS/MS
  publication-title: Tetrahedron Letters
  doi: 10.1016/S0040-4039(02)01707-0
  contributor:
    fullname: Sang
– volume: 2021
  start-page: 777
  year: 2021
  ident: 10.1016/j.tifs.2023.01.013_bib29
  article-title: Stereochemistry of a cyclic epicatechin trimer with C3 symmetry produced by oxidative coupling
  publication-title: European Journal of Organic Chemistry
  doi: 10.1002/ejoc.202001579
  contributor:
    fullname: Kawazoe
– volume: 129
  start-page: 830
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib26
  article-title: A new catechin oxidation product and polymeric polyphenols of post-fermented tea
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2011.05.031
  contributor:
    fullname: Jiang
– volume: 3
  start-page: 229
  year: 2004
  ident: 10.1016/j.tifs.2023.01.013_bib65
  article-title: Peroxidase-mediated oxidation of catechins
  publication-title: Phytochemistry Reviews
  doi: 10.1023/B:PHYT.0000047794.45076.7c
  contributor:
    fullname: Sang
– volume: 71
  start-page: 2540
  year: 2015
  ident: 10.1016/j.tifs.2023.01.013_bib49
  article-title: Selective oxidation of pyrogallol-type catechins with unripe fruit homogenate of Citrus unshiu and structural revision of oolongtheanins
  publication-title: Tetrahedron
  doi: 10.1016/j.tet.2015.03.016
  contributor:
    fullname: Matsuo
– volume: 37
  start-page: 627
  year: 2002
  ident: 10.1016/j.tifs.2023.01.013_bib36
  article-title: Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze]
  publication-title: International Journal of Food Science and Technology
  doi: 10.1046/j.1365-2621.2002.00589.x
  contributor:
    fullname: Liang
– volume: 24
  start-page: 3387
  year: 2010
  ident: 10.1016/j.tifs.2023.01.013_bib33
  article-title: Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation
  publication-title: Rapid Communications in Mass Spectrometry
  doi: 10.1002/rcm.4778
  contributor:
    fullname: Kuhnert
– volume: 9
  start-page: 451
  year: 2019
  ident: 10.1016/j.tifs.2023.01.013_bib85
  article-title: Thearubigin regulates the production of Nrf2 and alleviates LPS-induced acute lung injury in neonatal rats
  publication-title: 3 Biotech
  doi: 10.1007/s13205-019-1986-z
  contributor:
    fullname: Wang
– volume: 67
  start-page: 5379
  year: 2019
  ident: 10.1016/j.tifs.2023.01.013_bib55
  article-title: Importance of the nucleophilic property of tea polyphenols
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/acs.jafc.8b05917
  contributor:
    fullname: Meng
– volume: 101
  start-page: 98
  year: 2007
  ident: 10.1016/j.tifs.2023.01.013_bib59
  article-title: Influence of fermentation time on the development of compounds responsible for quality in black tea
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2006.01.008
  contributor:
    fullname: Muthumani
– volume: 17
  start-page: 57
  year: 2018
  ident: 10.1016/j.tifs.2023.01.013_bib24
  article-title: Exploring the potential of black tea based flavonoids against hyperlipidemia related disorders
  publication-title: Lipids in Health and Disease
  doi: 10.1186/s12944-018-0688-6
  contributor:
    fullname: Imran
– volume: 64
  start-page: 61
  year: 2003
  ident: 10.1016/j.tifs.2023.01.013_bib20
  article-title: Thoughts on thearubigins
  publication-title: Phytochemistry
  doi: 10.1016/S0031-9422(03)00355-8
  contributor:
    fullname: Haslam
– volume: 166
  year: 2022
  ident: 10.1016/j.tifs.2023.01.013_bib37
  article-title: Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism
  publication-title: LWT - Food Science and Technology
  doi: 10.1016/j.lwt.2022.113753
  contributor:
    fullname: Li
– volume: 70
  start-page: 337
  year: 2000
  ident: 10.1016/j.tifs.2023.01.013_bib84
  article-title: Epimerisation of catechins in green tea infusions
  publication-title: Food Chemistry
  doi: 10.1016/S0308-8146(00)00099-6
  contributor:
    fullname: Wang
– volume: 64
  start-page: 8002
  year: 2016
  ident: 10.1016/j.tifs.2023.01.013_bib82
  article-title: Peroxidase can perform the hydroxylation step in the “oxidative cascade” during oxidation of tea catechins
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/acs.jafc.6b03029
  contributor:
    fullname: Verloop
– volume: 17
  start-page: 157
  year: 2018
  ident: 10.1016/j.tifs.2023.01.013_bib23
  article-title: Lipid peroxidation diminishing perspective of isolated theaflavins and thearubigins from black tea in arginine induced renal malfunctional rats
  publication-title: Lipids in Health and Disease
  doi: 10.1186/s12944-018-0808-3
  contributor:
    fullname: Imran
– volume: 52
  start-page: 2387
  year: 2015
  ident: 10.1016/j.tifs.2023.01.013_bib62
  article-title: Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea
  publication-title: Journal of Food Science & Technology
  doi: 10.1007/s13197-013-1230-5
  contributor:
    fullname: Samanta
– volume: 50
  start-page: 1348
  year: 2009
  ident: 10.1016/j.tifs.2023.01.013_bib51
  article-title: Production mechanism of proepitheaflagallin, a precursor of benzotropolone-type black tea pigment, derived from epigallocatechin via a bicyclo[3.2.1]octane-type intermediate
  publication-title: Tetrahedron Letters
  doi: 10.1016/j.tetlet.2009.01.030
  contributor:
    fullname: Matsuo
– volume: 67
  start-page: 2051
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib46
  article-title: Production and degradation mechanism of theacitrin C, a black tea pigment derived from epigallocatechin-3-O-gallate via a bicyclo[3.2.1]octane-type intermediate
  publication-title: Tetrahedron
  doi: 10.1016/j.tet.2011.01.058
  contributor:
    fullname: Matsuo
– volume: 68
  start-page: 1131
  year: 2020
  ident: 10.1016/j.tifs.2023.01.013_bib77
  article-title: Production mechanisms of black tea polyphenols
  publication-title: Chemical & Pharmaceutical Bulletin
  doi: 10.1248/cpb.c20-00295
  contributor:
    fullname: Tanaka
– volume: 61
  start-page: 1556
  year: 2021
  ident: 10.1016/j.tifs.2023.01.013_bib100
  article-title: Research progress of black tea thearubigins: A review
  publication-title: Critical Reviews in Food Science and Nutrition
  doi: 10.1080/10408398.2020.1762161
  contributor:
    fullname: Zhu
– volume: 55
  start-page: 1768
  year: 2007
  ident: 10.1016/j.tifs.2023.01.013_bib35
  article-title: Structures of epicatechin gallate trimer and tetramer produced by enzymatic oxidation
  publication-title: Chemical & Pharmaceutical Bulletin
  doi: 10.1248/cpb.55.1768
  contributor:
    fullname: Kusano
– volume: 28
  start-page: 2505
  year: 2017
  ident: 10.1016/j.tifs.2023.01.013_bib48
  article-title: Nonenzymatic biomimetic synthesis of black tea pigment theaflavins
  publication-title: Synlett
  doi: 10.1055/s-0036-1588529
  contributor:
    fullname: Matsuo
– volume: 68
  start-page: 1081
  year: 2007
  ident: 10.1016/j.tifs.2023.01.013_bib41
  article-title: Oxidative coupling of the pyrogallol B-ring with a galloyl group during enzymatic oxidation of epigallocatechin 3-O-gallate
  publication-title: Phytochemistry
  doi: 10.1016/j.phytochem.2007.01.005
  contributor:
    fullname: Li
– volume: 470
  start-page: 103
  year: 2003
  ident: 10.1016/j.tifs.2023.01.013_bib45
  article-title: Thearubigin, the major polyphenol of black tea, ameliorates mucosal injury in trinitrobenzene sulfonic acid-induced colitis
  publication-title: European Journal of Pharmacology
  doi: 10.1016/S0014-2999(03)01760-6
  contributor:
    fullname: Maity
– volume: 43
  year: 2019
  ident: 10.1016/j.tifs.2023.01.013_bib25
  article-title: Inhibitory effect of black tea (Camellia sinensis) theaflavins and thearubigins against HCT 116 colon cancer cells and HT 460 lung cancer cells
  publication-title: Journal of Food Biochemistry
  doi: 10.1111/jfbc.12822
  contributor:
    fullname: Imran
– volume: 56
  start-page: 11855
  year: 2017
  ident: 10.1016/j.tifs.2023.01.013_bib53
  article-title: Structural revision and biomimetic synthesis of goupiolone B
  publication-title: Angewandte Chemie International Edition
  doi: 10.1002/anie.201706532
  contributor:
    fullname: Matsuo
– volume: 62
  start-page: 4774
  year: 2006
  ident: 10.1016/j.tifs.2023.01.013_bib50
  article-title: A new mechanism for oxidation of epigallocatechin and production of benzotropolone pigments
  publication-title: Tetrahedron
  doi: 10.1016/j.tet.2006.03.021
  contributor:
    fullname: Matsuo
– ident: 10.1016/j.tifs.2023.01.013_bib92
  doi: 10.1055/s-2005-917094
– volume: 20
  start-page: 639
  year: 2014
  ident: 10.1016/j.tifs.2023.01.013_bib83
  article-title: Comparison of phenolic compounds and taste of Chinese black tea
  publication-title: Food Science and Technology Research
  doi: 10.3136/fstr.20.639
  contributor:
    fullname: Wang
– volume: 63
  start-page: 1122
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib3
  article-title: Comparative antimutagenic and anticancer activity of three fractions of black tea polyphenols thearubigins
  publication-title: Nutrition and Cancer
  doi: 10.1080/01635581.2011.605985
  contributor:
    fullname: Bhattacharya
– volume: 1563
  start-page: 82
  year: 2018
  ident: 10.1016/j.tifs.2023.01.013_bib87
  article-title: A new method to prepare and redefine black tea thearubigins
  publication-title: Journal of Chromatography A
  doi: 10.1016/j.chroma.2018.05.060
  contributor:
    fullname: Wang
– volume: 60
  start-page: 4514
  year: 2012
  ident: 10.1016/j.tifs.2023.01.013_bib11
  article-title: MALDI-TOF mass spectrometry: Avoidance of artifacts and analysis of caffeine-precipitated SII thearubigins from 15 commercial black teas
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf205125y
  contributor:
    fullname: Drynan
– volume: 58
  start-page: 149
  year: 1992
  ident: 10.1016/j.tifs.2023.01.013_bib88
  article-title: Rapid method for measuring thearubigins and theaflavins in black tea using C18 sorbent cartridges
  publication-title: Journal of the Science of Food and Agriculture
  doi: 10.1002/jsfa.2740580126
  contributor:
    fullname: Whitehead
– volume: 8
  start-page: 72
  year: 1957
  ident: 10.1016/j.tifs.2023.01.013_bib61
  article-title: The phenolic substances of manufactured tea. I.—fractionation and paper chromatography of water-soluble substances
  publication-title: Journal of the Science of Food and Agriculture
  doi: 10.1002/jsfa.2740080203
  contributor:
    fullname: Roberts
– volume: 54
  start-page: 3908
  year: 2017
  ident: 10.1016/j.tifs.2023.01.013_bib91
  article-title: Improving the quality of fermented black tea juice with oolong tea infusion
  publication-title: Journal of Food Science & Technology
  doi: 10.1007/s13197-017-2849-4
  contributor:
    fullname: Xu
– volume: 59
  start-page: 7253
  year: 2011
  ident: 10.1016/j.tifs.2023.01.013_bib72
  article-title: Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf201499n
  contributor:
    fullname: Shii
– volume: 62
  start-page: 9848
  year: 2014
  ident: 10.1016/j.tifs.2023.01.013_bib95
  article-title: Identification of novel homologous series of polyhydroxylated theasinensins and theanaphthoquinones in the SII fraction of black tea thearubigins using ESI/HPLC tandem mass spectrometry
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf502220c
  contributor:
    fullname: Yassin
– volume: 57
  start-page: 2067
  year: 2016
  ident: 10.1016/j.tifs.2023.01.013_bib21
  article-title: Equilibrated structures of oolongtheanins
  publication-title: Tetrahedron Letters
  doi: 10.1016/j.tetlet.2016.03.092
  contributor:
    fullname: Hirose
– volume: 919
  start-page: 267
  year: 2001
  ident: 10.1016/j.tifs.2023.01.013_bib43
  article-title: Reversed-phase and size-exclusion chromatography as useful tools in the resolution of peroxidase-mediated (+)-catechin oxidation products
  publication-title: Journal of Chromatography A
  doi: 10.1016/S0021-9673(01)00817-2
  contributor:
    fullname: López-Serrano
– volume: 52
  start-page: 7984
  year: 2015
  ident: 10.1016/j.tifs.2023.01.013_bib4
  article-title: Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality
  publication-title: Journal of Food Science & Technology
  doi: 10.1007/s13197-015-1968-z
  contributor:
    fullname: Bhuyan
– volume: 106
  start-page: 909
  year: 2018
  ident: 10.1016/j.tifs.2023.01.013_bib93
  article-title: Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2018.01.069
  contributor:
    fullname: Yang
– volume: 52
  start-page: 2455
  year: 2004
  ident: 10.1016/j.tifs.2023.01.013_bib54
  article-title: Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf035427e
  contributor:
    fullname: Menet
– volume: 90
  start-page: 199
  year: 2002
  ident: 10.1016/j.tifs.2023.01.013_bib69
  article-title: The mechanism underlying the protective effect of the thearubigin fraction of black tea (Camellia sinensis) extract against the neuromuscular blocking action of botulinum neurotoxins
  publication-title: Pharmacology & Toxicology
  doi: 10.1034/j.1600-0773.2002.900405.x
  contributor:
    fullname: Satoh
– volume: 370
  year: 2022
  ident: 10.1016/j.tifs.2023.01.013_bib81
  article-title: New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2021.131326
  contributor:
    fullname: Tanaka
– volume: 205
  start-page: 227
  year: 2018
  ident: 10.1016/j.tifs.2023.01.013_bib10
  article-title: Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process
  publication-title: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
  doi: 10.1016/j.saa.2018.07.029
  contributor:
    fullname: Dong
– volume: 43
  start-page: 160
  year: 2015
  ident: 10.1016/j.tifs.2023.01.013_bib74
  article-title: Comparison of three strategies for the isolation of black tea thearubigins with a focus on countercurrent chromatography
  publication-title: Journal of Food Composition and Analysis
  doi: 10.1016/j.jfca.2015.07.002
  contributor:
    fullname: Stodt
– volume: 279
  start-page: 2876
  year: 2012
  ident: 10.1016/j.tifs.2023.01.013_bib17
  article-title: Black tea polyphenols induce human leukemic cell cycle arrest by inhibiting Akt signaling
  publication-title: FEBS Journal
  doi: 10.1111/j.1742-4658.2012.08668.x
  contributor:
    fullname: Halder
– volume: 24
  year: 2013
  ident: 10.1016/j.tifs.2023.01.013_bib28
  article-title: Letter synthesis of theaflavins via biomimetic oxidative coupling reactions
  publication-title: Synlett
  contributor:
    fullname: Kawabe
– volume: 4
  start-page: 1130
  year: 2013
  ident: 10.1016/j.tifs.2023.01.013_bib32
  article-title: What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel
  publication-title: Food & Function
  doi: 10.1039/c3fo30385c
  contributor:
    fullname: Kuhnert
SSID ssj0005355
Score 2.5503545
SecondaryResourceType review_article
Snippet Thearubigins (TRs) is a type of heterogeneous mixture from black tea, usually accounts for 60–70% of dry substance of black tea infusion. It is an important...
SourceID crossref
elsevier
SourceType Aggregation Database
Publisher
StartPage 37
SubjectTerms Biological activities
Mass spectrometry
Oxidation
Polyphenol oxidase
Theaflavins
Thearubigins
Title Thearubigins: Formation, structure, health benefit and sensory property
URI https://dx.doi.org/10.1016/j.tifs.2023.01.013
Volume 133
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1NS8NAEF1KPagH0apYP8oevNnYJLvZJN5KsVaLPWiLvYXsZhfiIS1teujF3-5MPqCCeBACYcMOJJPlzWzy5g0ht0o5LE4kkluFsXigXCvWHgyV0PifKlA2Fie_TsRoxl_m3rxBBnUtDNIqK-wvMb1A6-pKr_Jmb5mmvXcbtg4QgCAfKBIZ1ATlEIxgTd9_7dA8WNH5FCdbOLsqnCk5XnlqULLbZYV0p8N-D047AWd4TI6qTJH2y5s5IQ2dtch-XUi8bpHDHS3BU_I0xd7UG4l9rtYPdFgXJXZpKRG7WekuLaseqQSAM2lO4yyha9jHLlZbusSv8qt8e0Zmw8fpYGRVXRIsBU-eW0EoXeMHdujHLoCFgr2uNkr5tlCJbQwXjgmFVCjSoxwIWcpjUiW-FNJjYMbYOWlmi0xfEKqNZ7grIcTHgptYhNxzWOAZlwcxT3TQJne1e6JlKYYR1SyxzwidGaEzI9uBg7WJV3sw-vFKI0DrP-wu_2l3RQ5wVBLErkkTnKtvIGPIZadYEh2y138ejyZ4Hr99jL8BUAjBHw
link.rule.ids 315,786,790,4521,24144,27957,27958,45620,45714
linkProvider Elsevier
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1LT4NAEJ7UeqgejFaN9bkHbxYL7APwZoy1atuLbdLbhl12EzzQpqWHXvzt7vJIamI8mHABdhL4IPOAb74BuJXSw3EiLLmVaYeE0ndiRc2uZMr-pwqla5uTR2M2mJK3GZ014KnuhbG0ysr3lz698NbVkV6FZm-Rpr0P15QOJgCZfKBIZMgO7Np03s5vuP_a4nngYvSpXe3Y5VXnTEnyylNtNbt9XGh3evj36LQVcfqHcFCliuixvJojaKisDa26k3jVhv0tMcFjeJnY4dRrYQddrR5Qv-5K7KJSI3a9VF1Utj0iYTycTnMUZwlamUJ2vtyghf0sv8w3JzDtP0-eBk41JsGR5tZzJ4yEr4PQjYLYN95CmmJXaSkDl8nE1ZowT0dMSKvSIz0TsyTFQiaBYIJiY4bxKTSzeabOAClNNfGFifExIzpmEaEeDqn2SRiTRIUduKvh4YtSDYPXNLFPbsHkFkzuembDHaA1gvzHM-XGXf9hd_5PuxtoDSajIR--jt8vYM-eKdlil9A0QKsrkz7k4rp4Pb4B-izBDg
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Thearubigins%3A+Formation%2C+structure%2C+health+benefit+and+sensory+property&rft.jtitle=Trends+in+food+science+%26+technology&rft.au=Long%2C+Piaopiao&rft.au=Rakariyatham%2C+Kanyasiri&rft.au=Ho%2C+Chi-Tang&rft.au=Zhang%2C+Liang&rft.date=2023-03-01&rft.issn=0924-2244&rft.volume=133&rft.spage=37&rft.epage=48&rft_id=info:doi/10.1016%2Fj.tifs.2023.01.013&rft.externalDBID=n%2Fa&rft.externalDocID=10_1016_j_tifs_2023_01_013
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0924-2244&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0924-2244&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0924-2244&client=summon