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Enzymatic synthesis of theaflavins and epitheaflavic acid from tea catecechns and their antioxidant activity
Jim Woo Jhoo
, Shengmin Sang
,
Guor Jien Wei
, Tung Ching Lee
, Robert T. Rosen
, Chi Tang Ho
*
*
此作品的通信作者
食品安全及健康風險評估研究所
研究成果
:
Article
›
同行評審
9
引文 斯高帕斯(Scopus)
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Keyphrases
Antioxidant Activity
100%
Enzymatic Synthesis
100%
Theaflavins
100%
Biological Activity
37%
Radical Scavenging Activity
37%
Black Tea
25%
Peroxyl Radical Scavenging
25%
Anticancer Activity
12%
Anti-inflammatory Activity
12%
Oxidation Method
12%
Antioxidant
12%
Catechin
12%
Related Compounds
12%
Minor Components
12%
Chromatographic Methods
12%
Acid Compounds
12%
H-NMR
12%
Gallate
12%
Enzymatic Oxidation
12%
Crude Polyphenols
12%
Black Tea Polyphenol
12%
Polyphenol Oxidase
12%
Purpurogallin
12%
Theaflavin-3-gallate
12%
Theaflavin-3,3′-digallate
12%
Flavan-3-ols
12%
Banana Fruit
12%
APCI-MS
12%
Pharmacology, Toxicology and Pharmaceutical Science
Antioxidant Capacity
100%
Theaflavin
100%
Biological Activity
33%
Peroxy Radical
22%
Anti-Inflammatory Drug
11%
Catechin
11%
Antioxidant
11%
Polyphenol
11%
Flavan
11%
Theaflavin-3-Gallate
11%
Catechol Oxidase
11%