Theagalloflavic Acid, a New Pigment Derived from Hexahydroxydiphenoyl Group, and Lignan Oxidation Products Produced by Aerobic Microbial Fermentation of Green Tea

Chinese ripe pu-erh tea is produced by aerobic microbial fermentation of green tea. To clarify the microbial degradation of tea polyphenols, Japanese commercial green tea was mixed with Chinese ripe pu-erh tea, which retains microorganisms, and fermented for 5 d. Chromatographic separation yielded a...

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Veröffentlicht in:	Chemical & pharmaceutical bulletin 2016/07/01, Vol.64(7), pp.918-923
Hauptverfasser:	Matsuo, Yosuke, Matsuda, Tomoko, Sugihara, Keisuke, Saito, Yoshinori, Zhang, Ying-Jun, Yang, Chong-Ren, Tanaka, Takashi
Format:	Artikel
Sprache:	eng
Schlagworte:	Aerobiosis Fermentation gallic acid green tea Hydrolyzable Tannins - chemistry Hydrolyzable Tannins - metabolism Lignans - chemistry Lignans - metabolism lignin Molecular Structure Oxidation-Reduction Phenols - chemistry Phenols - metabolism polyphenol ripe tea Tea - chemistry Tea - metabolism
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