植物ポリフェノールに関する化学的研究とその紅茶色素生成機構解明への展開 Chemical Studies on Plant Polyphenols and Formation of Black Tea Polyphenols

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著者

    • 田中 隆 TANAKA Takashi
    • 長崎大学大学院医歯薬学総合研究科薬学系天然物化学 Graduate School of Biomedical Sciences, Division of Natural Product Chemistry, Nagasaki University

抄録

Recent biological and pharmacological studies strongly suggested that plant polyphenols in foods, beverages and crude drugs have various health benefits. However, still there are chemically uncharacterized polyphenols, especially those with large molecular weights. The typical example is black tea polyphenols. Four tea catechins of fresh tea leaves are enzymatically oxidized in tea fermentation process of black tea manufacture to give a complex mixture of the oxidation products. Despite many efforts since 1950's, major part of the black tea polyphenols has not been clarified yet. We have investigated the oxidation mechanism of each catechin by employing a newly developed in vitro model fermentation system. The oxidation was initiated by enzymatic dehydrogenation of catechins, and subsequent intermolecular quinone-phenol coupling reactions followed by cascade-type degradation of the unstable products resulted in the formation of complex black tea polyphenols. Besides black tea polyphenols, this review introduces the chemistry of insolubilization of persimmon proanthocyanidins, wood polyphenols in connection with whisky polyphenols, and co-polymerization of cinnamaldehyde and proanthocyanidins in cinnamon bark.

  Recent biological and pharmacological studies strongly suggested that plant polyphenols in foods, beverages and crude drugs have various health benefits. However, still there are chemically uncharacterized polyphenols, especially those with large molecular weights. The typical example is black tea polyphenols. Four tea catechins of fresh tea leaves are enzymatically oxidized in tea fermentation process of black tea manufacture to give a complex mixture of the oxidation products. Despite many efforts since 1950's, major part of the black tea polyphenols has not been clarified yet. We have investigated the oxidation mechanism of each catechin by employing a newly developed <i>in vitro</i> model fermentation system. The oxidation was initiated by enzymatic dehydrogenation of catechins, and subsequent intermolecular quinone-phenol coupling reactions followed by cascade-type degradation of the unstable products resulted in the formation of complex black tea polyphenols. Besides black tea polyphenols, this review introduces the chemistry of insolubilization of persimmon proanthocyanidins, wood polyphenols in connection with whisky polyphenols, and co-polymerization of cinnamaldehyde and proanthocyanidins in cinnamon bark.<br>

収録刊行物

  • 藥學雜誌 = Journal of the Pharmaceutical Society of Japan

    藥學雜誌 = Journal of the Pharmaceutical Society of Japan 128(8), 1119-1131, 2008-08-01

    日本薬学会

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各種コード

  • NII論文ID(NAID)
    110006834238
  • NII書誌ID(NCID)
    AN00284903
  • 本文言語コード
    JPN
  • 資料種別
    REV
  • ISSN
    00316903
  • NDL 記事登録ID
    9603299
  • NDL 雑誌分類
    ZS51(科学技術--薬学)
  • NDL 請求記号
    Z19-411
  • データ提供元
    CJP書誌  NDL  NII-ELS  IR  J-STAGE 
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