Phenolic compounds and the biological effects of Pu-erh teas with long-term storage

References

• Duh, P.D.; Yen, G.C.; Yen, W.J.; Wang, B.S.; Chang, L.W. Effects of Pu-Erh Tea on Oxidative Damage and Nitric Oxide Scavenging. Journal of Agriculture and Food Chemistry 2004, 52, 8169–8176.
   PubMed Web of Science ®Google Scholar
• Fan, J.P.; Fan, C.; Dong, W.M.; Gao, B.; Yuan, W.; Gong, J.S. Free Radical Scavenging and Anti-Oxidative Activities of an Ethanol-Soluble Pigment Extract Prepared from Fermented Zijuan Pu-Erh Tea. Food and Chemical Toxicology 2013, 59, 527–533.
   PubMed Web of Science ®Google Scholar
• Zhao, X.; Qian, Y.; Zhou, Y.L.; Wang, R.; Li, G.J. Pu-Erh Tea Has in Vitro Anticancer Activity in TCA8113 Cells and Preventive Effects on Buccal Mucosa Cancer in U14 Cells Injected Mice in Vivo. Nutrition and Cancer 2014, 66, 1059–1069.
   PubMed Web of Science ®Google Scholar
• Wu, C.W.; Yen, C.Y.; Wang, B.S; Chiu, C.K.; Yen, W.J.; Chang, L.W.; Duh, P.D. Antimutagenic and Antimicrobial Activities of Pu-Erh Tea. LWT–Food Science and Technology 2007, 40, 506–512.
   Web of Science ®Google Scholar
• Kuo, K.L.; Weng, M.S.; Chiang, C.T.; Tsai, Y.J.; Lin-Shiau, S.Y.; Lin, J.K. Comparative Studies on the Hypolipidemic and Growth Suppressive Effects of Oolong, Black, Pu-Erh, and Green Tea Leaves in Rats. Journal of Agriculture and Food Chemistry 2005, 53, 480–489.
   PubMed Web of Science ®Google Scholar
• Yamashita, Y.; Wang, L.; Wang, L.; Tanaka, Y.; Zhang, T.; Ashida, H. Oolong, Black and Pu-Erh Tea Suppresses Adiposity in Mice Via Activation of AMP-Activated Protein Kinase. Food & Function 2014, 5, 2420–2429.
   PubMed Web of Science ®Google Scholar
• Braud, L.; Peyre, L.; de Sousa, G.; Armand, M.; Rahmani, R.; Maixent, J.M. Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model. Molecules 2015, 20, 14985–15002.
   PubMed Web of Science ®Google Scholar
• Xie, G.X.; Ye, M.; Wang, Y.G.; Ni, Y.; Su, M.G.; Huang, H.; Qiu, M.; Zhao, A.; Zheng, X.J.; Chen, T.; Jia, W. Characterization of Pu-Erh Tea Using Chemical and Metabolic Profiling Approaches. Journal of Agriculture and Food Chemistry 2009, 57, 3046–3054.
   PubMed Web of Science ®Google Scholar
• Shao, W.F.; Clifford, M.N.; Powell, C.A. Preliminary Study on the Differences Between the Black Tea and Pu-Erh Tea by HPLC. Journal of Yunnan Agriculture University 1995, 10, 285–291.
   Google Scholar
• Qian, Z.M.; Guan, J.; Yang, F.Q.; Li, S.P. Identification and Quantification of Free Radical Scavengers in Pu-Erh Tea by HPLC-DAD-MS Coupled Online with 2,2′-Azinobis(3-ethylbenzthiazolinesulfonic acid) Diammonium Salt Assay. Journal of Agriculture and Food Chemistry 2008, 56, 11187–11191.
   PubMed Web of Science ®Google Scholar
• Chen, Y.S.; Liu, B.L.; Chang, Y.N. Bioactivities and Sensory Evaluation of Pu-Erh Teas Made from Three Tea Leaves in an Improved Pile Fermentation Process. Journal of Bioscience and Bioengineering 2009, 109, 557–563.
   PubMed Web of Science ®Google Scholar
• Wang, Q.; Gong, J.; CHisti, Y.; Sirisansaneeyakul, S. Bioconversion of Tea Polyphenols to Bioactive Theabrownins by Aspergillus Fumigatus. Biotechnology Letters 2014, 36, 2515–2522.
   PubMed Web of Science ®Google Scholar
• Ahmad, R.S.; Butt, M.S.; Huma, N.; Sultan, M.T.; Arshad, M.U.; Mushtaq, Z.; Saeed, F. Quantitative and Qualitative Portrait of Green Tea Catechins (GTC) Through HPLC. International Journal of Food Properties 2014, 17, 1626–1636.
   Google Scholar
• Gaulejac, N.S.C.; Provost, C.; Vivas, N. Comparative Study of Polyphenol Scavenging Activities Assessed by Different Methods. Journal of Agriculture and Food Chemistry 1998, 47, 425–431.
   Web of Science ®Google Scholar
• Antolovich, M.; Prenzler, P.D.; Patsalides, E.; McDonald, S.; Robards, K. Methods for Testing Antioxidant Activity. Analyst 2002, 127, 183–192.
   PubMed Web of Science ®Google Scholar
• Van de Loosdrecht, A.A.; Beelen, R.H.J.; Ossenkoppele, G.J.; Broekhoven, M.G.; Langenhuijsen, M.M.A.C. A Tetrazolium-Based Colorimetric MTT Assay to Quantitate Human Monocyte Mediated Cytotoxicity Against Leukemic Cells from Cell Lines and Patients with Acute Myeloid Leukemia. Journal of Immunological Methods 1994, 174, 311–320.
   PubMed Web of Science ®Google Scholar
• Singleton, V.L.; Rossi, J.A. Colorimetry of Total Polyphenolic with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Ecology and Viticulture 1965, 16, 144–158.
   Google Scholar
• Meda, A.; Lamien, C.E.; Romito, M.; Millogo, J.; Nacoulma, O.G. Determination of the Total Phenolic, Flavonoid and Proline Contents in Burkina Fasan Honey, as Well as Their Radical Scavenging Activity. Food Chemistry 2005, 91, 571–577.
   Web of Science ®Google Scholar
• Liang, Y.R.; Wu, Y.; Lu, J.L.; Zhang, L.Y. Application of Chemical Composition and Infusion Color Difference Analysis to Quality Estimation of Jasmine-Scented Tea. International Journal of Food Science and Technology 2007, 42, 459–468.
   Web of Science ®Google Scholar
• Zhang, H.M.; Wang, C.F.; Shen, S.M.; Wang, G.L.; Liu, P.; Liu, Z.M.; Wang, Y.Y.; Du, S.S.; Liu, Z.L.; Deng, Z.W. Antioxidant Phenolic Compounds from Pu-Erh Tea. Molecules 2012, 17, 14037–14045.
   PubMed Web of Science ®Google Scholar
• Lu, C.H.; Hwang, L.S. Polyphenol Contents of Pu-Erh Teas and Their Abilities to Inhibit Cholesterol Biosynthesis in Hep G2 Cell Line. Food Chemistry 2008, 111, 67–71.
   Web of Science ®Google Scholar
• Huang, Y.Y.; Liu, C.; Xiao, X.D. Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation. International Journal of Food Properties 2016, 19, 1194–1206.
   Web of Science ®Google Scholar
• Wang, D.M.; Lu, J.L.; Miao, A.Q.; Xie, Z.Y.; Yang, D.P. HPLC-DAD-ESI-MS/MS Analysis of Polyphenols and Purine Alkaloids in Leaves of 22 Tea Cultivars in China. Journal of Food Composition and Analysis 2008, 21, 361−369.
   Web of Science ®Google Scholar
• Lin, L.Z.; Chen, P.; Harnly, J.M. New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas. Journal of Agriculture and Food Chemistry 2008, 56, 8130–8140.
   PubMed Web of Science ®Google Scholar
• van der Hooft, J.J.J.; Akermi, M.; Ünlü, F.Y.; Mihaleva, V.; Roldan, V.G.; Bino, R.J.; de Vos, R.C.H.; J. Vervoort, Structural Annotation and Elucidation of Conjugated Phenolic Compounds in Black, Green, and White Tea Extracts. Journal of Agriculture and Food Chemistry 2012, 60, 8841–8850.
   PubMed Web of Science ®Google Scholar
• Wojakowska, A.; Perkowski, J.; Góral, T.; Stobiecki, M. Structural Characterization of Flavonoid Glycosides from Leaves of Wheat (Triticum Aestivum L.) Using LC/MS/MS Profiling of the Target Compounds. Journal of Mass Spectrometry 2013, 48, 329–339.
   PubMed Web of Science ®Google Scholar
• Clifford, M.N.; Johnston, K.L.; Knight, S.; Kuhnert, N. Hierarchical Scheme for LC-MSn Identification Of Chlorogenic Acids. Journal of Agriculture and Food Chemistry 2003, 51, 2900–2911.
   PubMed Web of Science ®Google Scholar
• O’Coinceanainn, M.; Astill, C.; Baderschneider, B. Coordination of Aluminium with Purpurogallin and Theaflavin Digallate. Journal of Inorganic Biochemistry 2003, 96, 463–468.
   PubMed Web of Science ®Google Scholar
• Toshiaki, A.; Ikunori, K.; Danji, F. Antioxidative Properties of Procyanidins B-1 and B-3 from Azuki Beans in Aqueous Systems. Agricultural and Biological Chemistry 1988, 52, 2717–2722.
   Google Scholar
• Park, J.S.; Rho, H.S.; Kim, D.H.; Chang, I.S. Enzymatic Prepation of Kaempferol from Green Tea Seed and Its Antioxidant Activity. Journal of Agriculture and Food Chemistry 2006, 54, 2951–2956.
   PubMed Web of Science ®Google Scholar
• Finger, A.; Engelhardt, U.H.; Victor. W. Flavonol Glycosides in Tea Kaempferol and Quercetin Rhammodiglucosides. Journal of the Science of Food and Agriculture 2006, 55, 313–321.
   Web of Science ®Google Scholar
• Lee, V.S.Y.; Dou, J.P.; Chen, R.J.Y.; Lin, R.S.; Lee, M.R.; Tzen, J.T. Massive Accumulation of Gallic Acid and Unique Occurrence of Myricetin, Quercetin, and Kaempferol in Preparing Old Oolong Tea. Journal of Agriculture and Food Chemistry 2008, 56, 7950–7956.
   PubMed Web of Science ®Google Scholar
• Jiang, H.Y.; Engelhardt, U.H.; Thrane, C.; Maiwald, B.; Stark, J. Determination of Flavonol Glycosides in Green Tea, Oolong Tea and Black Tea by UHPLC Compared to HPLC. Food Chemistry 2015, 183, 30–35.
   PubMed Web of Science ®Google Scholar
• Suzuki, T.; Honda, Y.; Funatsuki, W.; Nakatsuka, K. Purification and Characterization of Flavonol 3-Glucosidase, and Its Activity During Ripening in Tartary Buckwheat Seeds. Plant Science 2002, 163, 417–423.
   Web of Science ®Google Scholar
• Singab, A.N.; Youssef, D.T.; Noaman, E.; Kotb, S. Hepatoprodective Effect of Flavonol Glycosides Rich Fraction from Egyptian Vicia Calcarala Desf, Against CCI4-Induced Liver Damage in Rats. Archives of Pharmacal Research 2005, 28, 791–798.
   PubMed Web of Science ®Google Scholar
• Lu, C.H.; Hwang, L.S. Polyphenol Contents of Pu-Erh Teas and Their Abilities to Inhibit Cholesterol Biosynthesis in Hep G2 Cell Line. Food Chemistry 2008, 111, 67–71.
   Web of Science ®Google Scholar
• Kinjo, J.; Nagao, T.; Tanaka, T.; Nonaka, G.; Okawa, M.; Nohara, T.; Okabe, H. Activity-Guided Fractionation of Green Tea Extract with Antiproliferative Activity Against Human Stomach Cancer Cells. Biological & Pharmaceutical Bulletin 2003, 25, 1238–1240.
   Web of Science ®Google Scholar
• Cerdá, C.; Sánchez, C.; Climent, B.; Vázquez, A.; Iradi, A.; El Amrani, F.; Bediaga, A.; Sáez, G.T. Oxidative Stress and DNA Damage in Obesity-Related Tumorigenesis. Advanced in Experimental Medicine and Biology 2014, 824, 5–17.
   PubMed Web of Science ®Google Scholar
• Jie, G.L.; He, P.M.; Ding, R.F. Abecedarian Study on the Antioxidant Activity of Pu-Erh Tea. Cha Ye 2005, 31, 162–165.
   Google Scholar
• Zhang, L.; Li, N.; Ma, Z.Z.; Tu, P.F. Comparison of the Chemical Constituents of Aged Pu-Erh Tea, Ripened Pu-Erh Tea, and Other Teas Using HPLC- DAD-ESI-MSn. Journal of Agriculture and Food Chemistry 2011, 59, 8754–8760.
   PubMed Web of Science ®Google Scholar