Issue 3, 2010
From the journal:

Natural Product Reports

The chemistry of low molecular weight black tea polyphenols

James Warren Drynan,*ab   Michael N. Clifford,b   Jacek Obuchowiczc  and  Nikolai Kuhnert*a  

* Corresponding authors

a School of Engineering and Science, Chemistry, Jacobs University Bremen, Campusring 8, Bremen, Germany
E-mail: n.kuhnert@jacobs-university.de
Tel: +49 421 200 3120

b Faculty of Health and Medical Science, The University of Surrey, Guildford, UK

c Unilever, Colworth Laboratory, Sharnbrook, Bedford, UK

Abstract

Covering: 1930 to 2008

This review summarises the chemistry of low molecular weight polyphenols isolated and characterised from black tea, discussing both structures identified and mechanisms of their likely formation.

Graphical abstract: The chemistry of low molecular weight black tea polyphenols

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Article information

DOI
https://doi.org/10.1039/B912523J
Article type
Review Article
Submitted
24 Jun 2009
First published
10 Feb 2010

Nat. Prod. Rep., 2010,27, 417-462

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The chemistry of low molecular weight black tea polyphenols

J. W. Drynan, M. N. Clifford, J. Obuchowicz and N. Kuhnert, Nat. Prod. Rep., 2010, 27, 417 DOI: 10.1039/B912523J

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