ReviewJournal of natural medicines2025
Mechanisms underlying the dynamic changes in tannins associated with food processing and plant growth.
Review in Journal of natural medicines, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications-A Comprehensive Review.Comprehensive reviews in food science and food safety · 2026Review
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Abstract
This review describes the chemical mechanisms behind the structural changes in selected tannins associated with food processing and plant growth. Both the artificial removal of astringency from persimmon fruits and production of hydrophobic procyanidins in cinnamon bark occur via the condensation of proanthocyanidin A-rings with aldehydes. The production of black tea thearubigins from monomeric catechins and the oligomerization of epigallocatechin-3-O-gallate (EGCg) by autoxidation have been explained via the addition of catechin A-rings to B-ring o-quinones. These reactions can be ascribed to the nucleophilic properties of the A-ring methine carbons. Meanwhile, the oxidative B-B coupling of EGCg first produces a quinone dimer, dehydrotheasinensin A (DTSA), and subsequent reduction yields theasinensin A with a bis-pyrogallol structure. The structural similarity of DTSA to ellagitannin dehydrohexahydroxydiphenoyl (DHHDP) groups led us to propose a new hypothesis concerning ellagitannin biosynthesis, in which the oxidative coupling of two galloyl groups first produces a DHHDP group, and subsequent reduction yields a hexahydroxydiphenoyl (HHDP) group. In fact, the DHHDP-bearing ellagitannin in the young leaves of Triadica sebifera is reduced to the corresponding HHDP ester as the leaves grow. Additionally, CuCl
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