Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Jia-Ping Ke"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101809- (2024)
In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong (Camellia sinensis var. sinensis), and the effects of raw material te
Externí odkaz:
https://doaj.org/article/1459d563d14b4fb6bce28662a9bde368
Publikováno v:
Food & Function. 13:9299-9310
Two new catechins, zijuanin E (1) and zijuanin F (2), were isolated from Zijuan green tea. 1 and 2 (100 μM) prolonged the lifespan of C. elegans by 67.2% and 56.0%, respectively, delaying the age-related decline of phenotypes, enhancing stress resis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b41d776aa519b44f152cce642aba0b0
https://doi.org/10.1039/d2fo01795d
https://doi.org/10.1039/d2fo01795d
Autor:
Chen-Hui Chen, Jing-Ya Yu, Zi Yang, Jia-Ping Ke, Yan Qi, Yi Yang, Biao Gao, Guangmin Yao, Guan-Hu Bao
Publikováno v:
Food Chemistry. 413:135643
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6daae424e9cf2b1a438c459c9e10c9c
https://doi.org/10.1016/j.foodchem.2023.135643
https://doi.org/10.1016/j.foodchem.2023.135643
Autor:
Xue Zhou, Chen-Hui Chen, Peng Zhang, Fenglin Hu, Xiao-Huan Liu, Jia-Ping Ke, Guan-Hu Bao, Zi Yang
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:4827-4839
Tea is an important beverage source of dietary polyphenols and well known for containing phenolic structure diversity. A series of phenylpropanoid-substituted catechins, flavonols, flavan-3-hexoside, and proanthocyanidin are present in different herb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9a62e945ffa69d728d2b8053d3eff17
https://doi.org/10.1021/acs.jafc.1c00964
https://doi.org/10.1021/acs.jafc.1c00964
Autor:
Tie-Jun Ling, Zhang Hong, Ru-Ze Li, Mao-Qiang An, Jia-Ping Ke, Hao-Fen Xie, Rui Liu, Ting-Ting An, Ming Zhao, Liang Zhang, Daxiang Li, Yan-Hua Long, Lu-Lu Liu, Guan-Hu Bao, Peng Zhang, Xiaochun Wan, Zi Yang, Qian-Ying Dai, Zhongwen Xie, Ya-Shuai Kong, Alexey V. Melnik, Louis-Félix Nothias
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:7995-8007
Dark teas are prepared by a microbial fermentation process. Flavan-3-ol B-ring fission analogues (FBRFAs) are some of the key bioactive constituents that characterize dark teas. The precursors and the synthetic mechanism involved in the formation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7f71928977bb4625b897de3ee897915
https://doi.org/10.1021/acs.jafc.0c02983
https://doi.org/10.1021/acs.jafc.0c02983
Autor:
Zhi-Wei Hou, Chen-Hui Chen, Jia-Ping Ke, Yuan-Yuan Zhang, Yan Qi, Shi-Yu Liu, Zi Yang, Jing-Ming Ning, Guan-Hu Bao
Publikováno v:
Journal of agricultural and food chemistry. 70(1)
Flavoalkaloids are a unique class of compounds in tea, most of which have an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06d0eac190d1ce858d979b809cdc9a7d
https://pubmed.ncbi.nlm.nih.gov/34964344
https://pubmed.ncbi.nlm.nih.gov/34964344
Publikováno v:
Phytomedicine
Background and purpose Previous studies suggest that major Camellia sinensis (tea) catechins can inhibit 3-chymotrypsin-like cysteine protease (3CLpro), inspiring us to study 3CLpro inhibition of the recently discovered catechins from tea by our grou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b096aebb216551cd4329de9aef839f7
https://pubmed.ncbi.nlm.nih.gov/34799184
https://pubmed.ncbi.nlm.nih.gov/34799184
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:11986-11993
Global Natural Product Social feature-based networking was applied to follow the phytochemicals, including nine flavonoid glycosides, six catechins, and three flavonols in Huangjinya green tea. Further, a new 8-O-4'-type neolignan glycoside, camellig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eadff2a5814a2bd5f192ddf104a51290
https://doi.org/10.1021/acs.jafc.9b05605
https://doi.org/10.1021/acs.jafc.9b05605
Autor:
Fang Hua, Guan-Hu Bao, Wen-Ting Dai, Fenglin Hu, Hao-Yue Wu, Jia-Ping Ke, Wen-Jun Zheng, Gang-Xiu Chu
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:4831-4838
Zijuan tea ( Camellia sinensis var. assamica), an anthocyanin-rich cultivar with purple leaves, is a valuable material for manufacturing tea with unique color and flavor. In this paper, four new phenylpropanoid substituted epicatechin gallates (pECGs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce4d0b2d9c1a6454049130d241ea7ab1
https://doi.org/10.1021/acs.jafc.9b01365
https://doi.org/10.1021/acs.jafc.9b01365
Autor:
Hao-Fen, Xie, Ya-Shuai, Kong, Ru-Ze, Li, Louis-Félix, Nothias, Alexey V, Melnik, Hong, Zhang, Lu-Lu, Liu, Ting-Ting, An, Rui, Liu, Zi, Yang, Jia-Ping, Ke, Peng, Zhang, Guan-Hu, Bao, Zhong-Wen, Xie, Da-Xiang, Li, Xiao-Chun, Wan, Qian-Ying, Dai, Liang, Zhang, Ming, Zhao, Mao-Qiang, An, Yan-Hua, Long, Tie-Jun, Ling
Publikováno v:
Journal of agricultural and food chemistry. 68(30)
Dark teas are prepared by a microbial fermentation process. Flavan-3-ol B-ring fission analogues (FBRFAs) are some of the key bioactive constituents that characterize dark teas. The precursors and the synthetic mechanism involved in the formation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::41a1182c28fbcc08680b115a73cd0888
https://pubmed.ncbi.nlm.nih.gov/32618197
https://pubmed.ncbi.nlm.nih.gov/32618197