The chemistry of low molecular weight black tea polyphenols

This review summarises the chemistry of low molecular weight polyphenols isolated and characterised from black tea, discussing both structures identified and mechanisms of their likely formation.

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Bibliographic Details
Published in:Natural product reports 2010-01, Vol.27 (3), p.417-462
Main Authors: Drynan, James Warren, Clifford, Michael N, Obuchowicz, Jacek, Kuhnert, Nikolai
Format: Article
Language:English
Subjects:
Camellia sinensis - chemistry
Flavonoids - chemistry
Humans
Molecular Structure
Molecular Weight
Phenols - chemistry
Plant Leaves - chemistry
Polyphenols
Tea - chemistry
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Description
Summary:This review summarises the chemistry of low molecular weight polyphenols isolated and characterised from black tea, discussing both structures identified and mechanisms of their likely formation.
ISSN:0265-0568
1460-4752
DOI:10.1039/b912523j