Results 211 to 220 of about 18,670 (265)
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Free Radical Research, 2006
Catechin is a flavonoid present in fruits, wine and cocoa products. Most foods contain the (+)-enantiomer of catechin but chocolate mainly contains ( - )-catechin, in addition to its major flavanol, ( - )-epicatechin. Previous studies have shown poor bioavailability of catechin when consumed in chocolate.
Jennifer L, Donovan +5 more
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Catechin is a flavonoid present in fruits, wine and cocoa products. Most foods contain the (+)-enantiomer of catechin but chocolate mainly contains ( - )-catechin, in addition to its major flavanol, ( - )-epicatechin. Previous studies have shown poor bioavailability of catechin when consumed in chocolate.
Jennifer L, Donovan +5 more
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Determination of tea catechins
Journal of Chromatography A, 2000An overview of analytical methods for the measurement of biologically important tea catechins is presented. Liquid chromatography and capillary electrophoresis are the most cited techniques for catechin separation, identification and quantitation.
J J, Dalluge, B C, Nelson
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Die Bestimmung von Catechin und Catechin‐Gerbstoff in Gambir
Recueil des Travaux Chimiques des Pays-Bas, 1939„Die Gewinnung von Gambir aus den Blättern von Uncaria Gambir Roxb. und die Gebrauchsanwendungen dieses Stoffes werden besprochenDie Qualitätsbeurteilung von Gambir wird erörtert und eine Übersicht der hauptsächlichsten Methoden gegeben, um Catechin und Catechin‐Gerbstoff nebeneinander zu bestimmen.Die Trennung von Catechin und Catechin‐Gerbstoff ...
C. J. van Hulssen, D. R. Koolhaas
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A seco-catechin cyclization approach to 4→6-linked catechin dimers
Chem. Commun., 2014A viable approach for the selective synthesis of the 4→6-linked catechin dimers is described. The regioselective union of an acyclic catechin precursor (seco-catechin) and an electrophilic catechin unit was achieved. Subsequent pyran cyclization constructed the requisite 4→6-linked dimeric structure.
Watanabe, G., Ken OHMORI, Suzuki, K.
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Über Kondensationsreaktionen der Catechine, III. Die Selbstkondensation von (+)‐Catechin
Justus Liebigs Annalen der Chemie, 1961AbstractAus (+)‐Catechin entstehen in wäßrig‐saurem Medium durch Epimerisierung und Kondensation im Anfangsstadium (+)‐Epicatechin und zwei epimere Kondensationsdimere, von denen bislang eines in kristallisierter Form isoliert wurde. Es ist dies der erste kristallisierte Catechingerbstoff.
Walter Mayer, Franz Merger
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Catechins enhance skeletal muscle performance
Critical Reviews in Food Science and Nutrition, 2019Muscle-related disorders, such as sarcopenia and cachexia, caused by aging and chronic diseases can lead to the loss of muscle mass and strength to different degrees, severely affecting human health. Globally, tea is one of the three most popular beverages, and its major active ingredient catechins have been reported to delay muscular atrophy and ...
Penghui Li +7 more
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Justus Liebigs Annalen der Chemie, 1965
AbstractDie methylierten Kondensationsprodukte, die aus Tetramethyl‐(+)‐catechin (I) und Resorcin unter der Einwirkung von Säuren entstehen, besitzen die Konstitution II und V. Die Konstitution von II wird durch Analysen, IR‐ und NMR‐Spektren (von II und seinen Derivaten III und IV) bewiesen. Die Konstitution von V wird durch Massenspektroskopie, durch
Klaus Weinges, Fernando Toribio
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AbstractDie methylierten Kondensationsprodukte, die aus Tetramethyl‐(+)‐catechin (I) und Resorcin unter der Einwirkung von Säuren entstehen, besitzen die Konstitution II und V. Die Konstitution von II wird durch Analysen, IR‐ und NMR‐Spektren (von II und seinen Derivaten III und IV) bewiesen. Die Konstitution von V wird durch Massenspektroskopie, durch
Klaus Weinges, Fernando Toribio
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(−)-Catechin glycosides from Ulmus davidiana
Archives of Pharmacal Research, 2013Extensive chromatographic separation of the n-BuOH soluble fraction obtained from the stem and root barks of U. davidiana resulted in five hitherto unknown compounds together with a known one (-)-catechin 1. Structures of the five compounds were elucidated by chemical and spectroscopic analyses, to be (-)-catechin-7-O-gallate-5-O-(5″″-trans-caffeoyl)-β-
Mohammed, Hosny +6 more
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Nature, 1958
CONDENSED tannins present in black wattle or commercial ‘mimosa’ extracts from the bark of Acacia mollissima show absorption behaviour (λmax. = 203 and 280 mµ) in the ultra-violet spectrum1, which is typical of the natural catechins and flavan-3.4-diols2 and also of their constituent phenols.
D. G. ROUX, A. E. MAIHS
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CONDENSED tannins present in black wattle or commercial ‘mimosa’ extracts from the bark of Acacia mollissima show absorption behaviour (λmax. = 203 and 280 mµ) in the ultra-violet spectrum1, which is typical of the natural catechins and flavan-3.4-diols2 and also of their constituent phenols.
D. G. ROUX, A. E. MAIHS
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