Relevant bibliographies by topics / Tea polyphenols

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Tea polyphenols'

Author: Grafiati
Published: 4 June 2021
Last updated: 6 February 2022

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Journal articles on the topic "Tea polyphenols"

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Yang, Mengmeng, Fang Liang, Defeng Xu, Yue Wang, Huan Zhou, Darcy E Wagner, and Lei Liu. "Tea Polyphenols Selectively Inhibit Proliferation and Migration of Airway Smooth Muscle Cells." Journal of Biology and Life Science 9, no. 2 (April 18, 2018): 39. http://dx.doi.org/10.5296/jbls.v9i2.13018.

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Airway smooth muscle cells (ASMCs) have been recommended as a target for the treatment of inflammation and narrowing of the airways in asthma. New safe and efficient approaches to relieve symptoms caused by ASMCs is highly desired. Inspired by the inhibitory effects of tea polyphenols on vascular smooth muscle cells (VSMCs), tea polyphenols were applied in the current work to evaluate their regulation of ASMCs in vitro. A dose-dependent decrease of ASMCs density was observed after 24 h incubation with tea polyphenols. Additionally, ASMCs were significantly more sensitive to tea polyphenols than human bronchial epithelial cells (HBECs). Tea polyphenol treatment led to a dose dependent inhibition on ASMC migration and reduced the gene expression of nuclear factor-κB (NF-κB). In studies which compared the four main polyphenolic constituents of tea polyphenols—including epicatechin (EC), epicatechingallate (ECG), epigallocatechin (EGC) and epigallocatechingallate (EGCG)—on the proliferation of ASMCs, EGC was identified as being the most potent. These results suggest tea polyphenols are a promising agent for ASMCs targeted asthma control.
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Ranatunge, Imali, Subshini Adikary, Piumi Dasanayake, Chamira Dilanka Fernando, and Preethi Soysa. "Development of a Rapid and Simple Method to Remove Polyphenols from Plant Extracts." International Journal of Analytical Chemistry 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/7230145.

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Polyphenols are secondary metabolites of plants, which are responsible for prevention of many diseases. Polyvinylpolypyrrolidone (PVPP) has a high affinity towards polyphenols. This method involves the use of PVPP column to remove polyphenols under centrifugal force. Standards of gallic acid, epigallocatechin gallate, vanillin, and tea extracts(Camellia sinensis)were used in this study. PVPP powder was packed in a syringe with different quantities. The test samples were layered over the PVPP column and subjected to centrifugation. Supernatant was tested for the total phenol content. The presence of phenolic compounds and caffeine was screened by HPLC and measuring the absorbance at 280. The antioxidant capacity of standards and tea extracts was compared with the polyphenol removed fractions using DPPH scavenging assay. No polyphenols were found in polyphenolic standards or tea extracts after PVPP treatment. The method described in the present study to remove polyphenols is simple, inexpensive, rapid, and efficient and can be employed to investigate the contribution of polyphenols present in natural products to their biological activity.
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Evensen, Nikki A., and Phyllis C. Braun. "The effects of tea polyphenols onCandida albicans: inhibition of biofilm formation and proteasome inactivation." Canadian Journal of Microbiology 55, no. 9 (September 2009): 1033–39. http://dx.doi.org/10.1139/w09-058.

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The adherence of Candida albicans to one another and to various host and biomaterial surfaces is an important prerequisite for the colonization and pathogenesis of this organism. Cells in established biofilms exhibit different phenotypic traits and are inordinately resistant to antimicrobial agents. Recent studies have shown that black and green tea polyphenols exhibit both antimicrobial and strong cancer-preventive properties. Experiments were conducted to determine the effects of these polyphenols on C. albicans. Standard growth curves demonstrated a 40% reduction in the growth rate constant (K) with a 2 mg/mL concentration of Polyphenon 60, a green tea extract containing a mixture of polyphenolic compounds. Cultures treated with 1.0 µmol/L –(–)epigallocatechin-3-gallate (EGCG), the most abundant polyphenol, displayed a 75% reduction of viable cells during biofilm formation. Established biofilms treated with EGCG were also reduced, by 80%, as determined through XTT (2,3-bis(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide) colorimetric assays. Identical concentrations of epigallocatechin and epicatechin-3-gallate demonstrated similar biofilm inhibition. Further investigations regarding the possible mechanism of polyphenol action indicate that in vivo proteasome activity was significantly decreased when catechin-treated yeast cells were incubated with a fluorogenic peptide substrate that measured proteasomal chymotrypsin-like and peptidyl-glutamyl peptide-hydrolyzing activities. Impairment of proteasomal activity by tea polyphenols contributes to cellular metabolic and structural disruptions that expedite the inhibition of biofilm formation and maintenance by C. albicans.
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Proctor, G. B., R. Pramanik, G. H. Carpenter, and G. D. Rees. "Salivary Proteins Interact with Dietary Constituents to Modulate Tooth Staining." Journal of Dental Research 84, no. 1 (January 2005): 73–78. http://dx.doi.org/10.1177/154405910508400113.

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Dietary components rich in polyphenols—for example, tea and red wine—are thought to cause tooth staining. In the present study, hydroxyapatite was used as a model of enamel for study of the influence of salivary proteins on the binding of different polyphenols to hydroxyapatite in vitro. Neither salivary protein pellicles nor salivary proteins in solution significantly altered the binding of the small polyphenol epigallocatechin to hydroxyapatite. However, hydroxyapatite binding of anthocyanin, a small grape-skin-derived polyphenol, or the larger polyphenols of black tea was increased by the presence of salivary proteins, either as a pellicle or in solution. Proline-rich proteins were enriched from parotid saliva and found to increase binding of anthocyanin and black tea polyphenols to hydroxyapatite, while enriched histatins did not increase binding. It is concluded that some salivary proteins, including proline-rich protein, can mediate increased staining of enamel by red-wine- and black-tea-derived polyphenols.
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Luo, Qiong, Jia-Rong Zhang, Hua-Bin Li, Ding-Tao Wu, Fang Geng, Harold Corke, Xin-Lin Wei, and Ren-You Gan. "Green Extraction of Antioxidant Polyphenols from Green Tea (Camellia sinensis)." Antioxidants 9, no. 9 (August 25, 2020): 785. http://dx.doi.org/10.3390/antiox9090785.

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In this study, the feasibility of improving the extraction yield of green tea antioxidant polyphenols by the combination of ultrasound-assisted extraction (UAE) and deep eutectic solvents (DESs) was investigated. Choline chloride (ChCl)-glycerol was selected as the best DES among 12 ChCl-based DESs to extract tea antioxidant polyphenols. Subsequently, the influences of extraction parameters on total phenolic content (TPC) values were investigated, and liquid/solid ratio, ultrasonic power, and ultrasonic time were optimized based on the response surface methodology. The optimal extraction conditions were a liquid to solid ratio of 36:1 (mL/g), ultrasonic power of 461.5 W, and ultrasonic time of 21 min, with the highest TPC value of 243 ± 7 mg gallic acid equivalent (mg GAE)/g dry weight (DW), which was 13% higher than that before optimization. In addition, under the optimal extraction conditions, tea polyphenolic extract exhibited higher antioxidant activity compared with conventional extraction methods. Four major catechins in the green tea extracts, including (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECG) and (−)-epigallocatechin gallate (EGCG) were identified and quantified by high-performance liquid chromatography. In addition, scanning electron microscopy (SEM) analysis revealed that UAE-DES effectively disrupted the green tea leaf cells, thereby improving tea polyphenol yield. In summary, UAE-DES is an ideal green extraction method for the extraction of tea antioxidant polyphenols.
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Lorenz, Mario, Stephanie Lehmann, Ilija Djordjevic, Thomas Düsterhöft, Benno F. Zimmermann, Karl Stangl, and Verena Stangl. "Vasodilation of Tea Polyphenols Ex Vivo Is Mediated by Hydrogen Peroxide under Rapid Compound Decay." Antioxidants 9, no. 5 (May 7, 2020): 390. http://dx.doi.org/10.3390/antiox9050390.

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Improvement of endothelial function represents a major health effect of tea in humans. Ex vivo, tea and tea polyphenols stimulate nitric oxide (NO)-dependent vasodilation in isolated blood vessels. However, it was reported that polyphenols can generate reactive oxygen species (ROS) in vitro. We therefore aimed to elucidate the role of ROS production in tea polyphenol-induced vasodilation in explanted aortic rings. Vasorelaxation of rat aortic rings was assessed in an organ chamber model with low concentrations of epigallocatechin-3-gallate (EGCG), theaflavin-3,3’-digallate (TF3), and with green and black tea, with or without pretreatment with catalase or superoxide dismutase (SOD). The stability of EGCG and TF3 was measured by HPLC, and the levels of hydrogen peroxide (H2O2) were determined. EGCG and green tea-induced vasorelaxation was completely prevented by catalase and slightly increased by SOD. TF3 and black tea yielded similar results. Both EGCG and TF3 were rapidly degraded. This was associated with increasing H2O2 levels over time. Hydrogen peroxide concentrations produced in a time range compatible with tea polyphenol decay induced NO-dependent vasodilation in aortic rings. In conclusion, tea polyphenol-induced vasodilation in vitro is mediated by low levels of H2O2 generated during compound decay. The results could explain the apparent lack of vasodilatory effects of isolated tea polyphenols in humans.
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Khan, Naghma, and Hasan Mukhtar. "Tea Polyphenols in Promotion of Human Health." Nutrients 11, no. 1 (December 25, 2018): 39. http://dx.doi.org/10.3390/nu11010039.

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Tea is the most widely used beverage worldwide. Japanese and Chinese people have been drinking tea for centuries and in Asia, it is the most consumed beverage besides water. It is a rich source of pharmacologically active molecules which have been implicated to provide diverse health benefits. The three major forms of tea are green, black and oolong tea based on the degree of fermentation. The composition of tea differs with the species, season, leaves, climate, and horticultural practices. Polyphenols are the major active compounds present in teas. The catechins are the major polyphenolic compounds in green tea, which include epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. EGCG is the predominant and most studied catechin in green tea. There are numerous evidences from cell culture and animal studies that tea polyphenols have beneficial effects against several pathological diseases including cancer, diabetes and cardiovascular diseases. The polyphenolic compounds present in black tea include theaflavins and thearubigins. In this review article, we will summarize recent studies documenting the role of tea polyphenols in the prevention of cancer, diabetes, cardiovascular and neurological diseases.
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Annunziata, Giuseppe, Maria Maisto, Connie Schisano, Roberto Ciampaglia, Patricia Daliu, Viviana Narciso, Gian Tenore, and Ettore Novellino. "Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion." Nutrients 10, no. 11 (November 8, 2018): 1711. http://dx.doi.org/10.3390/nu10111711.

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The beneficial effects of the tea beverage are well-known and mainly attributed to polyphenols which, however, have poor bioaccessibility and bioavailability. The purpose of the present study was the evaluation of colon bioaccessibility and antioxidant activity of tea polyphenolic extract. An 80% methanolic extract (v/v) of tea polyphenols was obtained from green (GT), white (WT) and black tea (BT). Simulated gastrointestinal (GI) digestion was performed on acid-resistant capsules containing tea polyphenolic extract. The main tea polyphenols were monitored by HPLC-diode-array detector (DAD) method; in addition, Total Phenol Content (TPC) and antioxidant activity were evaluated. After GI digestion, the bioaccessibility in the colon stage was significantly increased compared to the duodenal stage for both tea polyphenols and TPC. Similarly, the antioxidant activity in the colon stage was significantly higher than that in the duodenal stage. Reasonably, these results could be attributable in vivo to the activity of gut microbiota, which is able to metabolize these compounds, generating metabolites with a greater antioxidant activity. Our results may guide the comprehension of the colon digestion of polyphenols, suggesting that, although poorly absorbed in the duodenum, they can exert their antioxidant and anti-inflammatory activities in the lower gut, resulting in a novel strategy for the management of gut-related inflammatory diseases.
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Li, Zhandong, Yue Liu, Weihao Zhao, Xiuhua Wu, Xiujuan Jiang, Lili Yang, Chaoqun Xing, Lixin You, Jiwei Song, and Hao Li. "Pathogenic Effects and Potential Regulatory Mechanisms of Tea Polyphenols on Obesity." BioMed Research International 2019 (June 11, 2019): 1–11. http://dx.doi.org/10.1155/2019/2579734.

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Overweight and obesity are major threats to human health. Tea polyphenols exert multiple beneficial effects on human health and may play a positive regulatory role in fat assumption. However, how tea polyphenols contribute to the regulation of fat metabolism remains unclear to date. Small RNA expression profile can be regulated by tea polyphenols in adipocytes. Therefore, tea polyphenols may regulate fat metabolism by controlling small RNA-associated biological processes. In this study, we developed a systematic research platform based on mouse models and performed small RNA sequencing to identify the specific role of small RNAs in the regulatory effect of tea polyphenols on fat metabolism. We compared the expression levels of different small RNA subtypes, including piRNAs and miRNAs, and identified a group of differentially expressed small RNAs in the experimental and control groups. Most of these small RNAs participate in lipid metabolism, suggesting that small RNAs play a significant role in tea polyphenol-associated obesity and related pathogenesis. Furthermore, gene ontology and KEGG pathway enrichment indicated that small RNAs influence the regulatory effects of tea polyphenols on obesity, revealing the potential pathogenic mechanisms for such nutritional disease.
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Gao, Lepeng, Tao Zhu, Fuyang He, Zhiqiang Ou, Jian Xu, and Lili Ren. "Preparation and Characterization of Functional Films Based on Chitosan and Corn Starch Incorporated Tea Polyphenols." Coatings 11, no. 7 (July 6, 2021): 817. http://dx.doi.org/10.3390/coatings11070817.

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The functional films based on chitosan and corn starch incorporated tea polyphenols were developed through mixing the chitosan and starch solution and the powder of tea polyphenols by the casting method. The objective of this research was to investigate the effect of different concentrations of tea polyphenols on the functional properties of the films. Attenuated total reflectance Fourier transform infrared spectrometry and X-ray diffraction were used to investigate the potential interactions among chitosan, corn starch and tea polyphenols in the blend films. Physical properties of the blend films, including density, moisture content, opacity, color, water solubility and water swelling, as well as morphological characteristics, were measured. The results demonstrated that the incorporation of tea polyphenols caused the blend films to lead to a darker appearance. The water solubility of the blend film increased with the increase of tea polyphenol concentrations, while moisture content and swelling degree decreased. The hydrogen bonding between chitosan, starch and tea polyphenols restricted the movement of molecular chains and was helpful to the stability of the blend films. The results suggested that these biodegradable blend films could potentially be used as packaging films for the food and drug industries to extend the shelf life to maintain their quality and safety.
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Dissertations / Theses on the topic "Tea polyphenols"

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Thorpe, James Francis. "Tea polyphenols as prostate cancer preventive agents." Thesis, University of Leicester, 2011. http://hdl.handle.net/2381/9634.

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Prostate cancer is an ideal candidate for chemoprevention. Tea drinking is a possible explanation for the rarity of prostate cancer among Chinese men. Tea (Camellia sinensis) contains flavonoid polyphenols called catechins, believed to be responsible for this anti-carcinogenesis. In black tea these catechins are oxidised into theaflavins. Catechins and theaflavins both inhibit human prostate cancer cell proliferation in vitro. Catechins inhibit prostate cancer in the TRAMP mouse animal model of the disease. To determine if tea polyphenols warrant investigation in large trials, evidence is required from animal models and biomarkers of cancer prevention identified in small human studies. In the work presented here, prostate carcinogenesis was inhibited by orally administered tea polyphenols in the TRAMP mouse. Following 26 weeks of polyphenol administration median prostate masses were 0.54g, 0.28g and 1.01g for the theaflavin, catechin and control group respectively. This is the first in vivo evidence of prostate cancer chemoprevention by black tea theaflavins and adds to the previously published evidence for the same effect by green tea catechins. In the catechin group, this chemoprevention was associated with a significant reduction in the concentration of oxidative DNA adduct malondialdehydedeoxyguanosine (M1G) in prostate tissue. M1G, a marker of oxidative DNA damage, was therefore proposed as a putative biomarker of prostate cancer chemoprevention. A human trial was then performed involving 18 men randomised to receive four weeks of catechins, theaflavins or no polyphenol prior to transurethral resection of prostate. A significant reduction in M1G was detected in the DNA from prostate tissue of men who had received catechins. Tea polyphenols and particularly catechins may therefore represent prostate cancer prevention agents suitable for study in a larger human intervention trial however, this finding should be first be tested in further better designed biomarker studies using this result to inform decisions on study population size.
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Abbas, Tanveer. "Activity of tea polyphenols against vibrio species." Thesis, University of Surrey, 2011. http://epubs.surrey.ac.uk/804440/.

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Toughchi, Mehrdad Abbasi. "Chemical quality of Iranian tea. Comparison with foreign tea." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/15091.

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Piek, Hannelise. "Effect of Rooibos preparation on the total polyphenol content and antioxidant capacity of herbal tea and its consumer characteristics." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2476.

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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016.
Background: The different types and forms of rooibos and the ways in which it is prepared and flavoured for consumption influences its total polyphenol content and total antioxidant capacity (TAC) and hence depends on its consumer practices. Design: Phase 1 of the study entailed the selection and preparation of different rooibos types and forms; rooibos brewed for different times; and with different household and commercially added flavourings to determine the total polyphenol content, TAC, flavonol and flavanol content; and subsequent identification of the optimal cup of rooibos based on the first two biochemical parameters. For Phase 2 a questionnaire was used to obtain information on the profile of the adult rooibos herbal tea consumer, as well as of those consuming the optimal cup of rooibos. Results: The following prepared rooibos samples delivered the higher biochemical parameter content: green / unfermented (type representative); green / unfermented leaves and powdered extract (form representatives); that brewed for 10 minutes or longer; and those with added honey. The optimal cup of rooibos was identified as the one brewed for 10 minutes or longer. The older respondents and those with a lower level of education consumed a higher daily amount of rooibos (p < 0.05) and those who brewed rooibos in a teapot consumed the optimal cup (p < 0.05). However, very few respondents consumed the advised number of cups per day (< 1%) and the identified optimal cup (15.9%). Conclusions: Rooibos consumers in this study did not consume it in sufficient amounts and did not brew it for long enough to fully gain from its attributed health benefits.
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Cai, Yan. "Clinical and pre-clinical pharmacokinetics of green tea polyphenols." Diss., The University of Arizona, 2002. http://hdl.handle.net/10150/280157.

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Tea consumption has been suggested to have beneficial effects for human health, especially in cancer prevention. At present, epidemiological evidence of the protective effect of tea consumption against the development of human cancer is not conclusive. Interpretation of epidemiological data and extrapolation of rodent data to humans are generally hampered by inadequate information on the bioavailability and pharmacokinetics of tea constituents. We have performed studies to determine the pharmacokinetics of green tea in humans after single and multiple oral dose administration of tea polyphenols and the contribution of hepatic first-pass elimination to the low oral bioavailability of green tea catechins in animals. EGCG was present in the systemic blood in the unchanged form in humans after oral administration of two green tea polyphenol products, EGCG and Polyphenon E (a mixture of major green tea polyphenols). Oral administration of EGCG and Polyphenon E resulted in similar systemic exposure of EGCG. EGC and EC were present in glucuronic acid/sulfate conjugates in blood and urine samples after the Polyphenon E administration. Large inter-subject variations in the systemic levels of green tea catechins were observed following oral administration of green tea polyphenols. We found that it is safe for healthy human subjects to take green tea polyphenols for four weeks in amounts equivalent to those contained in 8 to 16 cups of green tea once a day or in divided doses twice a day. Systemic availability of EGCG increased more than 60% after chronic green tea polyphenol administration at high doses once a day. Oral administration of green tea polyphenols at the selected doses and dosing schedules did not elicit overall changes in the selected pharmacodynamic measurements. Oral bioavailability of green tea catechins was demonstrated to be low in animals and possibly in humans. Based on our pre-clinical study, we found that first-pass hepatic elimination of green tea catechins didn't play a significant role in the presystemic elimination of orally administered catechins. Factors within the gastrointestinal tract such as limited membrane permeability, transporter mediated intestinal secretion, or gut wall metabolism may contribute more significantly to the low oral bioavailability of green tea catechins.
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Chen, Juhua. "Green tea polyphenols modulate carbon tetrachloride-induced liver injury in mice /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2524856x.

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Obanda, Aston Martin. "The oxidation of simple and complex polyphenols by laccase." Thesis, Imperial College London, 1990. http://hdl.handle.net/10044/1/46476.

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Chen, Juhua, and 陳菊華. "Green tea polyphenols modulate carbon tetrachloride-induced liver injury in mice." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31242935.

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Pickard, Olubukunola. "Synthesis and cardioprotective activities of green tea polyphenols and their analogues." Thesis, University of Southampton, 2014. https://eprints.soton.ac.uk/362977/.

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Cardiovascular disease is a major killer worldwide and it is becoming clear the significance of our diet in curbing the disease. Green tea is one of the most widely consumed beverages in the world and has recently attracted significant attention in the scientific community for its health benefits. Its consumption has been associated with lower incidences of coronary artery diseases in the Japanese population. This is mainly attributed to its polyphenolic constituents that include epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate. The aim of this research was to synthesise the four major polyphenols present in green as well as analogues. These compounds would then be tested on H9C2 cardiac myoblast cells and neonatal rat cardiomyocytes in order to further understand the structure-activity relationship as well as potentially improve the cardioprotective function of these polyphenols following oxidative stress and ischaemia/reperfusion injury focusing on the expression of STAT-1 and ERK-1/2 proteins. In H9C2 cardiac myoblast cells following the induction of oxidative stress using H2O2, EGCG, EGC and to a minor extent ECG inhibited STAT-1 activation but not ERK- 1/2 phosphorylation suggesting that although the ERK-1/2 pathway gets activated, its downstream activation of STAT-1 is inhibited by the above polyphenols. EC, on the other hand, inhibited ERK-1/2 activation which in turn cannot activate STAT-1. Quantitative assessment of viable cells showed that pretreatment with EGCG resulted in the lowest amount of non-viable cells reducing cell death by 30%. With neonatal rat cardiomyocytes following ischaemia/reperfusion injury, pretreatment with EGCG reduced the amount of non viable cells by 5% but pretreatment with acetylated EGCG at half the concentration of EGCG reduced non-viable cells by 8%. Structure-activity relationships of the green tea polyphenol analogues identified some key aspects in the structures of the polyphenols important in their cardioprotective function. Results indicated that ABD ring system is required for cardioprotective function but the presence of a third OH group in the ring may not be necessary. Substitution of ring C with benzoic and naphthoic rings improved the potency by more than 13-fold compared to EGCG with EC50 values of 1.60 and 0.77 μM respectively. Further research into these analogues could realise their potential and contribute to the understanding of the cardioprotective activities of green tea. A review on the previous synthesis approaches, isolation and biosynthesis of the green tea polyphenols is presented in Chapter 1 and also the different signalling pathways of interest in this work. An evaluation of the biological activities of the four major polyphenols is provided in Chapter 3. Experimental procedure and characterisation data are in Chapter 5.
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Gudala, Sujatha Goud. "Effect of extraction parameters on polyphenols of caffeinated and decaffeinated green tea." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008gudalas.pdf.

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Books on the topic "Tea polyphenols"

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M. Cecília de Aguiar Ribeiro Leitão. Polifenóis do chá: Separação, identificação e evolução durante o fabrico. Lisboa: Ministério da Educação, Instituto de Investigação Científica Tropical, 1989.

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Cha duo fen shi da yang sheng gong xiao. Hangzhou Shi: Zhejiang da xue chu ban she, 2014.

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Juneja, Lekh R., Mahendra P. Kapoor, Tsutomu Okubo, and Theertham Rao. Green Tea Polyphenols: Nutraceuticals of Modern Life. Taylor & Francis Group, 2016.

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Green Tea Polyphenols Nutraceuticals Of Modern Life. CRC Press, 2012.

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Takehiko, Yamamoto, ed. Chemistry and applications of green tea. Boca Raton: CRC Press, 1997.

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Book chapters on the topic "Tea polyphenols"

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Lin, Jen-Kun, Yu-Chih Liang, Yen-Chou Chen, I.-Ming Juan, and Shoei-Yn Lin-Shiau. "Anticarcinogenesis of Tea Polyphenols." In Food Factors for Cancer Prevention, 122–26. Tokyo: Springer Japan, 1997. http://dx.doi.org/10.1007/978-4-431-67017-9_23.

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Yang, Chung S., Guang-yu Yang, Jee Y. Chung, Mao-Jung Lee, and Chuan Li. "Tea and Tea Polyphenols in Cancer Prevention." In Nutrition and Cancer Prevention, 39–53. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-1283-7_5.

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Hara, Yukihiko. "Prophylactic Functions of Tea Polyphenols." In ACS Symposium Series, 34–50. Washington, DC: American Chemical Society, 1994. http://dx.doi.org/10.1021/bk-1994-0547.ch003.

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Caruana, Mario, and Neville Vassallo. "Tea Polyphenols in Parkinson’s Disease." In Advances in Experimental Medicine and Biology, 117–37. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-18365-7_6.

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Yang, Chung S. "Cancer Prevention by Tea Polyphenols." In Natural Products for Cancer Chemoprevention, 241–69. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39855-2_8.

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Davies, Alan P., Chris Goodsall, Ya Cai, Adrienne L. Davis, John R. Lewis, John Wilkins, Xiaochun Wan, et al. "Black Tea Dimeric and Oligomeric Pigments—Structures and Formation." In Plant Polyphenols 2, 697–724. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4139-4_39.

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Yamada, M., B. Murohisa, M. Kitagawa, Y. Takehira, K. Tamakoshi, N. Mizushima, T. Nakamura, et al. "Effects of Tea Polyphenols AgainstHelicobacter pylori." In ACS Symposium Series, 217–24. Washington, DC: American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0701.ch022.

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Guo, Shangqin, and Gail Sonenshein. "Green Tea Polyphenols and Cancer Prevention." In Nutritional Genomics, 177–206. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2006. http://dx.doi.org/10.1002/0471781797.ch8.

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Adhami, Vaqar M., Farrukh Afaq, Nihal Ahmad, Yukihiko Hara, and Hasan Mukhtar. "Tea Polyphenols as Cancer Chemopreventive Agents." In Cancer Chemoprevention, 437–49. Totowa, NJ: Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-767-3_30.

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Hara, Yukihiko. "Prophylactic Functions of Antioxidant Tea Polyphenols." In Food Factors for Cancer Prevention, 147–51. Tokyo: Springer Japan, 1997. http://dx.doi.org/10.1007/978-4-431-67017-9_29.

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Conference papers on the topic "Tea polyphenols"

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Wang, Zhihong, Wenzhan Li, Guiyin Li, and Zhide Zhou. "Research of Portable Tea Polyphenols Detector." In 2019 4th International Conference on Electromechanical Control Technology and Transportation (ICECTT). IEEE, 2019. http://dx.doi.org/10.1109/icectt.2019.00040.

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Kang, Junbiao. "Effects of Tea Polyphenols on Athletes." In 2017 5th International Conference on Machinery, Materials and Computing Technology (ICMMCT 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/icmmct-17.2017.129.

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Hongmei Niu. "Chemical modification and antioxidative activity of liposoluable tea polyphenols." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5965890.

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Ma, Q. H., X. Z. Hao, H. F. Zhou, and N. Gu. "Effect of Surfactants on Preparation and Skin Penetration of Tea Polyphenols Liposomes." In 2007 IEEE/ICME International Conference on Complex Medical Engineering. IEEE, 2007. http://dx.doi.org/10.1109/iccme.2007.4381723.

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Chen, Hua-cai, Yong-jun Zhang, and Jia-xing Jiang. "Determination of Catechin Monomers in Tea Polyphenols Powder Using NIR and ANN." In 2010 Symposium on Photonics and Optoelectronics (SOPO 2010). IEEE, 2010. http://dx.doi.org/10.1109/sopo.2010.5504085.

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Zhang, Huawei, and Junqing Qian. "Separation and analysis of EGCG from crude tea polyphenols by high-speed countercurrent chromatography." In 2011 International Conference on Consumer Electronics, Communications and Networks (CECNet). IEEE, 2011. http://dx.doi.org/10.1109/cecnet.2011.5768421.

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Zhang, Yangbiao, Xiaolei Chen, Zhiyou Zhi, and Yihua Jiang. "Synergistic Effect and Formulation Optimization of Antioxidant between Tea polyphenols and sorghum red pigment." In 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/iceesd-17.2017.187.

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Thakur, Vijay S., Karishma Gupta, and Sanjay Gupta. "Abstract 3801: p53 acetylation by green tea polyphenols leads to upregulation of GSTP1 activity." In Proceedings: AACR 101st Annual Meeting 2010‐‐ Apr 17‐21, 2010; Washington, DC. American Association for Cancer Research, 2010. http://dx.doi.org/10.1158/1538-7445.am10-3801.

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Zhou, Jin-Rong, Yi Gong, and Hamid Abdolmaleky. "Abstract 4647: Bioactive tanshinones and tea polyphenols inhibit prostate cancer stem cells by targeting bmi1." In Proceedings: AACR 106th Annual Meeting 2015; April 18-22, 2015; Philadelphia, PA. American Association for Cancer Research, 2015. http://dx.doi.org/10.1158/1538-7445.am2015-4647.

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Phung, Lan Huong, Trung Kien Tran, Chu Van Quyet, and Nguyen Thien Phi. "Study the influence factors to the adsorption process for separation of polyphenols from green tea." In INTERNATIONAL CONFERENCE ON CHEMICAL ENGINEERING, FOOD AND BIOTECHNOLOGY (ICCFB2017): Proceedings of the 3rd International Conference on Chemical Engineering, Food and Biotechnology. Author(s), 2017. http://dx.doi.org/10.1063/1.5000195.

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Reports on the topic "Tea polyphenols"

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Cobrinik, David. Effect of Green Tea Polyphenols on Breast Cancer Signaling. Fort Belvoir, VA: Defense Technical Information Center, April 2000. http://dx.doi.org/10.21236/ada392163.

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Cobrinik, David E. Effect on Green Tea Polyphenols on Breast Cancer Signaling. Fort Belvoir, VA: Defense Technical Information Center, April 1999. http://dx.doi.org/10.21236/ada367380.

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