The change of epigallocatechin-3-O-(3-O-methyl) gallate content in tea of different varieties, tea seasons of crop and processing method

Citation
M. Maeda-yamamoto et al., The change of epigallocatechin-3-O-(3-O-methyl) gallate content in tea of different varieties, tea seasons of crop and processing method, J JPN SOC F, 48(1), 2001, pp. 64-68
Citations number
5
Language
GIAPPONESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341-027X → ACNP
Volume
48
Issue
1
Year of publication
2001
Pages
64 - 68
Database
ISI
SICI code
1341-027X(2001)48:1<64:TCOEGC>2.0.ZU;2-M
Abstract
The content of epigallocatechin-3-O-(3-O-mehtyl) ganate (EGCG3"Me), which h as been observed an anti-allergic action in vitro and in vivo (mouse) and p resent in tea leaves, was determined in different tea varieties, at differe nt cropping seasons and upon various processing methods. Benihomare and two of its offsprings, Benifuuki and Benifuji contained as much as 1% of EGCG3 "Me in their green teas and slightly less in their semi-fermented teas. Sur prisingly, EGCG3"Me was absent in Izumi, a third offspring of Benihomare. A higher concentration of EGCG3"Me was found on or after the second crop in Benihomare and Benifuji. Furthermore, EGCG3"Me was not detected in black te a (fermented tea) manufactured from Benihomare and Benifuji. Thus, to benef it the anti-allergic effect of EGCG3" Me, green or semi-fermented teas, mad e from Benihomare, Benifuuki and Benifuji at second crop onwards, should be consumed.