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Critical Reviews in Plant Sciences Volume 16, 1997 - Issue 5
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Original Articles

Tea Chemistry

Matthew E. Harbowy Lipton, 800 Sylvan Avenue, Englewood Cliffs, NJ, 07660, USA
,
Douglas A. Balentine Lipton, 800 Sylvan Avenue, Englewood Cliffs, NJ, 07660, USA
,
Dr. Alan P. Davies Unilever Research Colworth Lab., Colworth House, Sharnbrook, Bedford, U.K.
&
Dr. Ya Cai Unilever Research Colworth Lab., Colworth House, Sharnbrook, Bedford, U.K.
Pages 415-480 | Published online: 22 Sep 2010
 
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Abstract

The chemistry of tea as a beverage is reviewed in depth, covering both historical and current chemical perspectives. Special attention is given to the polyphenols in tea, although the general composition and properties are also treated. Current trends in tea science, particularly in the area of polyphenol complexation and antioxidant properties, are also covered. The need for a chemically based understanding, rather than one hypothesized from generalized and indirect observation, is stressed.

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Inhibitory effect of topical application of a green tea polyphenol fraction on tumor initiation and promotion in mouse skin.
Source: Oxford University Press (OUP)
Antioxidant behaviour of caffeine: efficient scavenging of hydroxyl radicals.
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Conversion of Xanthosine into Caffeine in Tea Plants
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Source: American Chemical Society (ACS)
Studies on the Nucleotides in Tea
Source: Japanese Society for Food Science and Technology
The chemistry and biochemistry of tea and tea manufacture.
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Tea Polyphenols in Parkinson's Disease.
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Polyphenols in foods are more complex than often thought.
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