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Polyphenolic chemistry of tea and coffee: a century of progress.
J Agric Food Chem. 2009 Sep 23; 57(18):8109-14.JA

Abstract

Tea and coffee, the most popular beverages in the world, have been consumed for thousands of years for their alluring flavors and health benefits. Polyphenols, particularly flavonoids and phenolic acids, are of great abundance in tea and coffee and contribute a lot to their flavor and health properties. This paper reviews the polyphenol chemistry of tea and coffee, specifically their stability, and scavenging ability of reactive oxygen species (ROS) and reactive carbonyl species (RCS). During the manufacturing and brewing process, green tea and black tea polyphenols undergo epimerization and oxidation, respectively. Meanwhile, the lactonization and the polymerization of chlorogenic acid are the major causes for the degradation of polyphenols in coffee. Tea catechins, besides having antioxidant properties, have the novel characteristic of trapping reactive carbonyl species. The A ring of the catechins is the binding site for RCS trapping, whereas the B ring is the preferred site for antioxidation.

Authors+Show Affiliations

Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901-8520, USA.No affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

19719133

Citation

Wang, Yu, and Chi-Tang Ho. "Polyphenolic Chemistry of Tea and Coffee: a Century of Progress." Journal of Agricultural and Food Chemistry, vol. 57, no. 18, 2009, pp. 8109-14.
Wang Y, Ho CT. Polyphenolic chemistry of tea and coffee: a century of progress. J Agric Food Chem. 2009;57(18):8109-14.
Wang, Y., & Ho, C. T. (2009). Polyphenolic chemistry of tea and coffee: a century of progress. Journal of Agricultural and Food Chemistry, 57(18), 8109-14. https://doi.org/10.1021/jf804025c
Wang Y, Ho CT. Polyphenolic Chemistry of Tea and Coffee: a Century of Progress. J Agric Food Chem. 2009 Sep 23;57(18):8109-14. PubMed PMID: 19719133.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polyphenolic chemistry of tea and coffee: a century of progress. AU - Wang,Yu, AU - Ho,Chi-Tang, PY - 2009/9/2/entrez PY - 2009/9/2/pubmed PY - 2010/1/29/medline SP - 8109 EP - 14 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 18 N2 - Tea and coffee, the most popular beverages in the world, have been consumed for thousands of years for their alluring flavors and health benefits. Polyphenols, particularly flavonoids and phenolic acids, are of great abundance in tea and coffee and contribute a lot to their flavor and health properties. This paper reviews the polyphenol chemistry of tea and coffee, specifically their stability, and scavenging ability of reactive oxygen species (ROS) and reactive carbonyl species (RCS). During the manufacturing and brewing process, green tea and black tea polyphenols undergo epimerization and oxidation, respectively. Meanwhile, the lactonization and the polymerization of chlorogenic acid are the major causes for the degradation of polyphenols in coffee. Tea catechins, besides having antioxidant properties, have the novel characteristic of trapping reactive carbonyl species. The A ring of the catechins is the binding site for RCS trapping, whereas the B ring is the preferred site for antioxidation. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19719133/Polyphenolic_chemistry_of_tea_and_coffee:_a_century_of_progress_ L2 - https://doi.org/10.1021/jf804025c DB - PRIME DP - Unbound Medicine ER -