title: The chemistry of low molecular weight black tea polyphenols.
abstract: 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.
authors.affiliation: School of Engineering and Science, Chemistry, Jacobs University Bremen, Campusring 8, Bremen, Germany.
authors.forename: James Warren
authors.initials: JW
authors.lastname: Drynan
authors.forename: Michael N
authors.initials: MN
authors.lastname: Clifford
authors.forename: Jacek
authors.initials: J
authors.lastname: Obuchowicz
authors.forename: Nikolai
authors.initials: N
authors.lastname: Kuhnert
mesh_terms: 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*
chemical_list: D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D013662:Tea