Inhibitory effects of thiol compounds on theaflavin browning and structural analysis of the causative substances
Asako Narai‐Kanayama, Kazuhiro Chiku, Hiroshi Ono, Takamitsu Momoi, Miho Hiwatashi-Kanno, Akiko Kobayashi, Hiroko Matsuda, Mitsuru Yoshida, Tsutomu Nakayama
Topics & Concepts
TheaflavinChemistryThiolGlutathioneAdductCysteineAutoxidationBrowningPolyphenolStereochemistryAntioxidantMedicinal chemistryBiochemistryOrganic chemistryEnzymeTea Polyphenols and EffectsAdvanced Glycation End Products researchNutritional Studies and Diet