Effect of α-Glucosylation on the Stability, Antioxidant Properties, Toxicity, and Neuroprotective Activity of (–)-Epigallocatechin Gallate

Effect of α-Glucosylation on the Stability, Antioxidant Properties, Toxicity, and Neuroprotective Activity of (–)-Epigallocatechin Gallate

(–)-Epigallocatechin gallate (EGCG), the predominant catechin (≥50%) in green tea (Camellia sinensis), displays several bioactive properties but its stability and bioavailability are low. In this work, the properties of two α-glucosyl derivatives of EGCG (3′- and 7-O-α-D-glucopyranoside), obtained b...

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Bibliographic Details
Main Authors: Jose L. Gonzalez-Alfonso, Pablo Peñalver, Antonio O. Ballesteros, Juan C. Morales, Francisco J. Plou
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-03-01
Series:Frontiers in Nutrition
Subjects:
glycosylation
tea polyphenols
antioxidants
catechins
neuroprotective properties
Online Access:https://www.frontiersin.org/article/10.3389/fnut.2019.00030/full

Internet

https://www.frontiersin.org/article/10.3389/fnut.2019.00030/full

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