Linked Life Data

16029009

Source:http://linkedlifedata.com/resource/pubmed/id/16029009

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
15
pubmed:dateCreated
2005-7-20
pubmed:abstractText
In the current study, we have focused on isolation and detection of major radical oxidation products from theaflavin in order to better understand antioxidation mechanisms of this compound. Theanaphthoquinone was identified as a major oxidation product of theaflavin from two different oxidant model systems: DPPH and peroxidase/hydrogen peroxide. This result indicated that the benzotropolone moiety in theaflavin may play an important role in its antioxidant properties. The stability of theaflavin was studied in varying pH solutions: simulated gastric juice and buffer solutions of pH 5.5, pH 7.4, and pH 8.5. The results indicated that theaflavin is unstable in alkaline conditions, while it was stable in acidic conditions. Theanaphthoquinone was identified as an autoxidation product of theaflavin during its stability study in alkaline conditions.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
27
pubmed:volume
53
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
6146-50
pubmed:meshHeading
pubmed:year
2005
pubmed:articleTitle
Stability of black tea polyphenol, theaflavin, and identification of theanaphthoquinone as its major radical reaction product.
pubmed:affiliation
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey, 08901, USA.
pubmed:publicationType
Journal Article