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.
Drynan
James Warren
JW
School of Engineering and Science, Chemistry, Jacobs University Bremen, Campusring 8, Bremen, Germany.
Clifford
Michael N
MN
Obuchowicz
Jacek
J
Kuhnert
Nikolai
N
D028241:Camellia sinensis / Q000737:chemistry*; D005419:Flavonoids / Q000737:chemistry*; D006801:Humans; D015394:Molecular Structure; D008970:Molecular Weight; D010636:Phenols / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry; D059808:Polyphenols; D013662:Tea / Q000737:chemistry*
D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D013662:Tea