Two types of oxidative dimerization of the black tea polyphenol theaflavin.
about
A fresh look at natural tropolonoids.Chemistry of secondary polyphenols produced during processing of tea and selected foods.Plant polyphenols: chemical properties, biological activities, and synthesis.Black tea: chemical analysis and stability.Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing histories.Theaflavins suppress tumor growth and metastasis via the blockage of the STAT3 pathway in hepatocellular carcinoma.Reactions of green and black teas with Cu(II).Diabetes and Alzheimer's Disease: Can Tea Phytochemicals Play a Role in Prevention?Theaflavins enhance intestinal barrier of Caco-2 Cell monolayers through the expression of AMP-activated protein kinase-mediated Occludin, Claudin-1, and ZO-1.
P2860
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P2860
Two types of oxidative dimerization of the black tea polyphenol theaflavin.
description
2001 nî lūn-bûn
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2001年の論文
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2001年学术文章
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2001年学术文章
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name
Two types of oxidative dimerization of the black tea polyphenol theaflavin.
@en
Two types of oxidative dimerization of the black tea polyphenol theaflavin.
@nl
type
label
Two types of oxidative dimerization of the black tea polyphenol theaflavin.
@en
Two types of oxidative dimerization of the black tea polyphenol theaflavin.
@nl
prefLabel
Two types of oxidative dimerization of the black tea polyphenol theaflavin.
@en
Two types of oxidative dimerization of the black tea polyphenol theaflavin.
@nl
P2093
P356
P1476
Two types of oxidative dimerization of the black tea polyphenol theaflavin.
@en
P2093
P304
P356
10.1021/JF010842X
P407
P577
2001-12-01T00:00:00Z