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表沒(méi)食子兒茶素沒(méi)食子酸酯

分析標(biāo)準(zhǔn)品,HPLC≥98%

Epigallocatechin gallate/EGCG

CAS號(hào)：989-51-5

分子式：C22H18O11

分子量：458.37

MDL：MFCD00075940

產(chǎn)品介紹

熔點(diǎn)：222-224℃

沸點(diǎn)：909.1℃ at 760 mmHg

比旋光度：D -185 ±2°(ethanol)

外觀：白色至淡粉色粉末

溶解性：易溶于水。

儲(chǔ)存條件：2-8℃

注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

參考文獻(xiàn)(465篇)

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376. [IF=7.7] Jiage Ma et al."Electrospray whey protein-polysaccharide microcapsules co-encapsulating Lactiplantibacillus plantarum and EGCG: Enhanced probiotic viability and antioxidant activity."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Feb;290:138734

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374. [IF=13.3] Shuifang Mao et al."pH-Responsive EGCG-Metal self-assembly as the carrier for rapid and prolonged insulin delivery."CHEMICAL ENGINEERING JOURNAL.2025 Jan;504:159048

373. [IF=11] Kangyi Zhang et al."Discovery and identification of the temperature dependent EGCG and β-lactoglobulin covalent conjugate in green tea and milk mixture."FOOD HYDROCOLLOIDS.2025 Jun;163:111048

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370. [IF=5.4] Yu Zhuang et al."Electrospun Biomimetic Periosteum Promotes Diabetic Bone Defect Regeneration through Regulating Macrophage Polarization and Sequential Drug Release."ACS Biomaterials Science & Engineering.2025;XXXX(XXX):XXX-XXX

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368. [IF=4.7] Delai Yang et al."Natural Copper Ion Scavenger: Investigation of the Hepatoprotective Effects of Green Tea Extract in Toxic-Milk Mice with Wilson’s Disease Model."Foods.2025 Jan;14(4):679

367. [IF=11] Jingbo Liu et al."Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene.

366. [IF=6.5] De Zhou et al."Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm."Food Chemistry-X.2025 Feb;:102299

365. [IF=4.7] Jiayi Xu et al."Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV."Foods.2025 Feb;14(5):829

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362. [IF=6.5] Zixi Yang et al."Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics."Food Chemistry-X.2025 Mar;:102424

361. [IF=4.6] Li He et al."Neuroprotective Effects of Catechins by Differentially Affecting the Binding of Beta-amyloid and Its Aggregates to the Target Cells."MOLECULAR NEUROBIOLOGY.2025 Apr;:1-20

360. [IF=2.6] Yin Feilong et al."Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2024 Sep;:1-10

359. [IF=4.7] Zhihao Ye et al."Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System."Foods.2024 Jan;13(17):2836

358. [IF=5.1] Hui Ma et al."Stabilization of hypoxia-inducible factor 1α and regulation of specific gut microbes by EGCG contribute to the alleviation of ileal barrier disorder and obesity."Food & Function.2024 Sep;:

357. [IF=6] Xuezhi Tian et al."Identification of natural inhibitors targeting polyphenol oxidase through machine learning-assisted virtual screening and investigation of molecular mechanisms using multispectral experiments."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Sep;20

356. [IF=6.5] Yifan Geng et al."Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage."Food Chemistry-X.2024 Sep;:101848

355. [IF=6.5] Chunyin Qin et al."Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)."Food Chemistry-X.2024 Dec;24:101809

354. [IF=6.5] Wenjing Huang et al."Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches."Food Chemistry-X.2024 Dec;24:101794

353. [IF=7] Qianqian Luo et al."Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation."FOOD RESEARCH INTERNATIONAL.2024 Nov;196:115016

352. [IF=8.5] Mingchun Wen et al."Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing."FOOD CHEMISTRY.2025 Jan;463:141222

351. [IF=9.1] Ting Li et al."Online ligand screening for cytochrome C from herbal medicines through “four-in-one" measurement."PHARMACOLOGICAL RESEARCH.2024 Nov;209:107406

350. [IF=3.8] Yifeng Zhu et al."Epigallocatechin gallate Improves Oleic Acid-Induced Hepatic Steatosis in Laying Hen Hepatocytes via the MAPK Pathway."POULTRY SCIENCE.2024 Aug;:104204

349. [IF=4.9] Ting Lin et al."3D-printed multifunctional biomass hydrogel device for controlled photothermal distribution and molecular release."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2024 Dec;702:135104

348. [IF=8.5] Changling Wu et al."Fractionation of phenolic compounds from hickory by-products using solid phase extraction-sonication: Chemical composition, antioxidant and antimicrobial activity."FOOD CHEMISTRY.2024 Dec;460:140633

347. [IF=8.5] Xiangxin Gu et al."Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine."FOOD CHEMISTRY.2024 Sep;:141230

346. [IF=8.5] Xin Yao et al."Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (?)-epigallocatechin gallate."FOOD CHEMISTRY.2025 Jan;463:141143

345. [IF=11] Jiajia Shi et al."Influence of metal-phenolic networks on the properties of soy protein isolates gels."FOOD HYDROCOLLOIDS.2025 Feb;159:110695

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343. [IF=4.8] Zixin Zhao et al."Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments."Food Bioscience.2024 Oct;61:104923

342. [IF=6.3] Zhao Wanli et al."Epigallocatechin-3-gallate protects bovine ruminal epithelial cells against lipopolysaccharide-induced inflammatory damage by activating autophagy."Journal of Animal Science and Biotechnology.2024 Dec;15(1):1-15

341. [IF=7] Yao Chen et al."Intelligent identification of picking periods of Lu’an Guapian tea by an indicator displacement colorimetric sensor array combined with machine learning."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114960

340. [IF=7] Xiaoxiao Feng et al."Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation."FOOD RESEARCH INTERNATIONAL.2024 Aug;:114868

339. [IF=8.5] Nanhuan Huang et al."Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride."FOOD CHEMISTRY.2024 Dec;460:140784

338. [IF=3.2] Mengke Sheng et al."A hybrid evaluation of the intestinal absorption performance of compounds from molecular structure."Chemical Biology & Drug Design.2024 Jul;104(1):e14576

337. [IF=4.7] Fengchao Zhou et al."Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking."Foods.2024 Jan;13(15):2412

336. [IF=4.7] Jiajun Cai et al."Comprehensive Analysis of the Yield and Leaf Quality of Fresh Tea (Camellia sinensis cv. Jin Xuan) under Different Nitrogen Fertilization Levels."Foods.2024 Jan;13(13):2091

335. [IF=4.8] Mengying Han et al."Multi-spectroscopic analysis and molecular simulations provide insights into the noncovalent interactions between the novel antimicrobial peptide Pup2 and Epigallocatechin-3-gallate (EGCG)."Food Bioscience.2024 Oct;61:104707

334. [IF=5.7] Jiahao Chen et al."Dynamic DNA methylation modification in catechins and terpenoids biosynthesis during tea plant (Camellia sinensis) leaf development."Horticultural Plant Journal.2024 Jul;:

333. [IF=6.5] Gaozhong Yang et al."Effects of anaerobic treatment on the non-volatile ceomponents and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea."Food Chemistry-X.2024 Jul;:101649

332. [IF=7] Xuyang Liu et al."LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea."FOOD RESEARCH INTERNATIONAL.2024 Sep;191:114740

331. [IF=8.5] Guojian Deng et al."Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality."FOOD CHEMISTRY.2024 Dec;460:140560

330. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite" interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392

329. [IF=6.5] Yida Wu et al."Investigation of the quality of Lu'an Guapian tea during grain rain period by sensory evaluation, objective quantitative indexes and metabolomics."Food Chemistry-X.2024 Jun;:101595

328. [IF=8.1] Yuzhen Wang et al."Walnut protein isolate-epigallocatechin gallate nanoparticles: A functional carrier enhanced stability and antioxidant activity of lycopene."FOOD RESEARCH INTERNATIONAL".2024 Aug;189:114536

327. [IF=3.5] Xi Zhao et al."Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition."Beverages".2024 Jun;10(2):35

326. [IF=4.5] Xianyang Zhao et al."Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon."Plants-Basel".2024 Jan;13(11):1440

325. [IF=6.1] Yumin Wang et al."Remarkable Enhancement of Antioxidant Activity of the Ovalbumin–EGCG Conjugate through a Novel Preceding Selective Protection Grafting Strategy."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

324. [IF=13.3] Haiqin Tang et al."Seeking Cells, Targeting Bacteria: A Cascade-Targeting Bacteria-Responsive Nanosystem for Combating Intracellular Bacterial Infections."Small".2024 May;:2311967

323. [IF=6] Michelle Farrell et al."Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;:116099

322. [IF=6.1] Hanchen Zhou et al."The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature."Food Chemistry-X".2024 Jun;22:101371

321. [IF=8.1] Jingwen Xu et al."Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions."FOOD RESEARCH INTERNATIONAL".2024 Jun;186:114365

320. [IF=8.2] Xiaoyu Kuang et al."The mechanism of epigallocatechin-3-gallate inhibiting the antigenicity of β-lactoglobulin under pH 6.2, 7.4 and 8.2: Multi-spectroscopy and molecular simulation methods."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;268

319. [IF=8.4] Yingfang Zhang et al."Internal standard-based self-assembly Ag@4-MBN@Ag nanoarray SERS ratio sensor for sensitive detection of deltamethrin in foods."SENSORS AND ACTUATORS B-CHEMICAL".2024 Aug;412:135786

318. [IF=8.8] Kaixi Zhang et al."Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions."FOOD CHEMISTRY".2024 Aug;449:139310

317. [IF=4.7] Ye Yutong et al."Quality analysis and antioxidant activity of different types of tea powder."Food Production Processing and Nutrition".2024 Dec;6(1):1-13

316. [IF=5.8] Fu Zhong Zhang et al."A Supramolecular Assembly of EGCG for Long-Term Treatment of Allergic Rhinitis."ACS Biomaterials Science & Engineering".2024;XXXX(XXX):XXX-XXX

315. [IF=6] Peng Man et al."Effects of different tea polyphenols conjugated with β-lactoglobulin on antioxidant capacity and structural properties."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;198:115990

314. [IF=8.1] Wei Hu et al."Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry."FOOD RESEARCH INTERNATIONAL".2024 May;184:114266

313. [IF=8.8] Chuxin Ke et al."Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties."FOOD CHEMISTRY".2024 Aug;448:139033

312. [IF=10.7] Tian Lan et al."Optimizing texture and mechanical properties: The impact of pH-modulated metal-phenolic networks on soy protein isolate gels."FOOD HYDROCOLLOIDS".2024 Aug;153:110011

311. [IF=10.7] Xianghui Yan et al."Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study."FOOD HYDROCOLLOIDS".2024 Mar;:109972

310. [IF=4.3] Xin Guan et al."Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106075

309. [IF=4.5] Haowei Guo et al."Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas."Plants-Basel".2024 Jan;13(5):669

308. [IF=5.2] Yilun Huang et al."Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural (HMF) formation in biscuits."Food Bioscience".2024 Feb;:103695

307. [IF=5.2] Yueqi Wang et al."Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing."Foods".2024 Jan;13(3):495

306. [IF=5.6] Heng Sun et al."Molecular-Scale Investigations Reveal the Effect of Natural Polyphenols on BAX/Bcl-2 Interactions."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES".2024 Jan;25(5):2474

305. [IF=5.7] Zhang Wei et al."Development of a SERS aptasensor for the determination of L-theanine using a noble metal nanoparticle-magnetic nanospheres composite."MICROCHIMICA ACTA".2024 Mar;191(3):1-11

304. [IF=6] Xin Qi et al."Nanocomplex of (?)-epigallocatechin-3-gallate and glycated ovalbumin based on natural deep eutectic solvents: Binding analysis and functional improvement."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Mar;195:115855

303. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

302. [IF=6.1] Piaopiao Long et al."The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight."Food Chemistry-X".2024 Mar;21:101190

301. [IF=8.2] Xianling Wei et al."Multiscale structure changes and mechanism of polyphenol-amylose complexes modulated by polyphenolic structures."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Mar;262:130086

300. [IF=8.8] Shengxiao Su et al."Chemical, sensory and biological variations of black tea under different drying temperatures."FOOD CHEMISTRY".2024 Jul;446:138827

299. [IF=11.4] Liyong Huang et al."EGCG-NPs inhibition HO-1-mediated reprogram iron metabolism against ferroptosis after subarachnoid hemorrhage."Redox Biology".2024 Apr;70:103075

298. [IF=13.3] Xing Li et al."A facile Immunoregulatory Constructional Design by Proanthocyanidin Optimizing Directional Chitosan Microchannel."Small".2024 Feb;:2310689

297. [IF=4.2] Jiangcheng Ye et al."Effects of Fermented Extracts of Wuniuzao Dark Loose Tea on Hepatic Sterol Regulatory Element-Binding Protein Pathway and Gut Microbiota Disorder in Obese Mice."JOURNAL OF NUTRITION.2023 Dec;:

296. [IF=8.8] Zihao Qiu et al."Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes."FOOD CHEMISTRY.2024 May;439:138127

295. [IF=4.1] Yongqing Wu et al."Covalent conjugation of Inca peanut albumin and polyphenols with different phenolic hydroxyl numbers through laccase catalysis to improve functional properties."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Jan;:

294. [IF=4.3] Linmu Chen et al."The spatiotemporal variations of L-glutamic acid and catechins during the development of etiolated tea leaves in ‘Huangjinye’."SCIENTIA HORTICULTURAE.2024 Mar;328:112888

293. [IF=6] Shimao Fang et al."Ancient tea plants black tea taste determinants and their changes over manufacturing processes."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;:115750

292. [IF=6.1] Yanfei Huang et al."Biosynthetic Pathway and Bioactivity of Vanillin, a Highly Abundant Metabolite Distributed in the Root Cortex of Tea Plants (Camellia sinensis)."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX

291. [IF=10.7] Hujun Xie et al."Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity."FOOD HYDROCOLLOIDS.2024 Jun;151:109768

290. [IF=3.1] Chao Tian et al."EGCG Restores Keratinocyte Autophagy to Promote Diabetic Wound Healing through the AMPK/ULK1 Pathway."Frontiers in Bioscience-Landmark.2023 Dec;28(12):324

289. [IF=3.3] Canyang Wang et al."Epigallocatechin gallate alleviated the in vivo toxicity of ZnO nanoparticles to mouse intestine."JOURNAL OF APPLIED TOXICOLOGY.2023 Dec;:

288. [IF=5.2] Li Lian et al."Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics."Food Bioscience.2024 Feb;57:103480

287. [IF=5.2] Chaoying Qiu et al."Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility."Foods.2023 Jan;12(24):4431

286. [IF=6.1] Xin Guo et al."Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties."Food Chemistry-X.2024 Mar;21:101063

285. [IF=8.8] Jing Ma et al."Covalent conjugation with polyphenol reduced the sensitization of walnut and ameliorated allergy by enhancing intestinal epithelial barrier in mice."FOOD CHEMISTRY.2024 May;439:138191

284. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157

283. [IF=5.2] Siduo Zhou et al."Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (?)-Epigallocatechin Gallate."Foods.2023 Jan;12(21):4013

282. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837

281. [IF=6.1] Yabo Dong et al."Development of composite electrospun films utilizing soy protein amyloid fibrils and pullulan for food packaging applications."Food Chemistry-X.2023 Dec;20:100995

280. [IF=3.1] Dan-Yang Shi et al."Determination of Total Phenol and Six Polyphenolic Components in Polyphenol Extract of Cinnamomi Cortex by Quantitative Nuclear Magnetic Resonance Spectroscopy."Analytical Methods.2023 Nov;:

279. [IF=8.8] Duoduo Zhang et al."Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein."FOOD CHEMISTRY.2023 Nov;:137997

278. [IF=4.5] Xiaogang Lei et al."Genome-Wide Association Studies of Biluochun Tea Plant Populations in Dongting Mountain and Comprehensive Identification of Candidate Genes Associated with Core Agronomic Traits by Four Analysis Models."Plants-Basel.2023 Jan;12(21):3719

277. [IF=4.6] Honglin Jia et al."Microneedles Loaded with Dexamethasone and Epigallocatechin-3-gallate Reverse the Imbalance of Subcutaneous Immune Homeostasis for the Treatment of Psoriasis."Advanced Therapeutics.2023 Oct;:2300233

276. [IF=5] Jian-Chang Jin et al."Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea."Frontiers in Nutrition.2023; 10: 1236216

275. [IF=5.6] Xu Zhilong et al."Effect of gum tragacanth-sodium alginate coatings incorporated with epigallocatechin gallate on the quality and shelf life of large yellow croaker (Larimichthys crocea) during superchilling storage."Food Quality and Safety.2023 Oct;:

274. [IF=5.7] Hongmei Yin et al."The antivirulence activity, transcriptomics of EGCG and its protective effects on zebrafish infected by Aeromonas hydrophila."Frontiers in Cellular and Infection Microbiology.2023; 13: 1271448

273. [IF=6.1] Si TAN et al."Green tea polyphenols improved the physicochemical stability of mango powder during storage."Food Chemistry-X.2023 Dec;20:100941

272. [IF=8.2] Ran Wang et al."Waxy maize starch incorporated (?)-epigallocatechin-3-gallate can stabilize emulsion gel and improve antioxidant activity."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Dec;253:127333

271. [IF=8.4] Shizhang Yan et al."Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics."ULTRASONICS SONOCHEMISTRY.2023 Nov;100:106645

270. [IF=10.7] Yajuan Sun et al."Biocompatible oil-in-water-in-oil double emulsion stabilized synergistically by phytosterol/chitosan complex particle and gelatin."FOOD HYDROCOLLOIDS.2024 Feb;147:109419

269. [IF=3.7] Manni Tong et al."Quality Characteristics of White Leaf Tea of ‘Baiye 1’ (Camellia sinensis) in Different Producing Areas."Agronomy-Basel.10.3390/agronomy13102526

268. [IF=6.1] Huili Jing et al."Protective mechanism of lutein combined with EGCG against N-methyl-N nitrosourea-induced retinitis pigmentosa."Food & Function.10.1039/D3FO02716C

267. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461

266. [IF=8.2] Xian He et al."Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023.126755

265. [IF=3.3] Huijie Wei et al."Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Aug;:

264. [IF=3.9] Gang He et al."Tibetan tea reduces obesity brought on by a high-fat diet and modulates gut flora in mice."Food Science & Nutrition.2023 Aug;:

263. [IF=4] Lou Fei et al."Investigation of the inhibitory effect and mechanism of epigallocatechin-3-gallate against Streptococcus suis sortase A."JOURNAL OF APPLIED MICROBIOLOGY.2023 Aug;134(9):

262. [IF=6] Tiehan Li et al."Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115132

261. [IF=7.2] Yan Zhou et al."Epigallocatechin gallate circumvents drug-induced resistance in non-small-cell lung cancer by modulating glucose metabolism and AMPK/AKT/MAPK axis."PHYTOTHERAPY RESEARCH.2023 Aug;:

260. [IF=3] Guan Yutao et al."Epigallocatechin-3-gallate Induced HepG2 Cells Apoptosis through ROSmediated AKT /JNK and p53 Signaling Pathway."CURRENT CANCER DRUG TARGETS.2023 Jul;23(6):447-460

259. [IF=5.6] Wei Wang et al."EGCG, GCG, TFDG, or TSA Inhibiting Melanin Synthesis by Downregulating MC1R Expression."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2023 Jan;24(13):11017

258. [IF=8] Feng Jia et al."Functional properties and release characteristics of tea polyphenols-loaded gliadin films enforced by cinnamaldehyde."Food Packaging and Shelf Life.2023 Nov;39:101144

257. [IF=8.1] Jingna Yan et al."Sensory-directed isolation and identification of an intense salicin-like bitter compound in infected teas with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Jul;:113272

256. [IF=8.2] Jiejie An et al."Toward function starch nanogels by self-assembly of polysaccharide and protein: From synthesis to potential for polyphenol delivery."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jul;:125697

255. [IF=8.8] Zhouping Fu et al."Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons."FOOD CHEMISTRY.2024 Jan;430:137000

254. [IF=8.8] Yuming Wei et al."Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing."FOOD CHEMISTRY.2023 Jul;:136785

253. [IF=10.7] Xiaohan Zhang et al."Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin."FOOD HYDROCOLLOIDS.2023 Dec;145:109069

252. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13

251. [IF=3.1] Wang Yuzhen et al."Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2023 Sep;60(9):2454-2467

250. [IF=4.6] Guo Jing et al."The roles of theaflavins in reducing dentin erosion."Scientific Reports.2023 Jun;13(1):1-11

249. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430

248. [IF=8.6] Qixian Zhang et al."Effectively recovering catechin compounds in the removal of caffeine from tea polyphenol extract by using hydrophobically modified collagen fiber."SEPARATION AND PURIFICATION TECHNOLOGY.2023 Jun;:124325

247. [IF=8.8] Suwan Zhang et al."Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea."FOOD CHEMISTRY.2023 Nov;426:136601

246. [IF=8.8] Zhengyu Ren et al."Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea."FOOD CHEMISTRY.2023 Nov;427:136673

245. [IF=4.342] Wei Ran et al."Comprehensive analysis of environmental factors on the quality of tea (Camellia sinensis var. sinensis) fresh leaves."SCIENTIA HORTICULTURAE.2023 Sep;319:112177

244. [IF=5.561] Zihao Qiu et al."The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong."Foods.2023 Jan;12(10):2067

243. [IF=6.056] Lijuan Dong et al."Effects of Zein-Lecithin-EGCG nanoparticle coatings on postharvest quality and shelf life of loquat (Eriobotrya japonica)."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;182:114918

242. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731

241. [IF=6.449] Shengkai Luo et al."Proteolytic activation and characterization of recombinant polyphenol oxidase from Rosa chinensis for efficient synthesis of theaflavins."INDUSTRIAL CROPS AND PRODUCTS.2023 Sep;200:116810

240. [IF=8.025] Ze-Ling Chen et al."Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;:125082

239. [IF=9.336] Xian He et al."Ultrasound-assisted multilayer Pickering emulsion fabricated by WPI-EGCG covalent conjugates for encapsulating probiotics in colon-targeted release."ULTRASONICS SONOCHEMISTRY.2023 Jul;97:106450

238. [IF=4.52] Yue-Yue Chang et al."Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105365

237. [IF=5.561] Weijie Zhang et al."Preparation of Type-A Gelatin/Poly-γ-Glutamic Acid Nanoparticles for Enhancing the Stability and Bioavailability of (-)-Epigallocatechin Gallate."Foods.2023 Jan;12(9):1748

236. [IF=6.117] Guohuo Wu et al."Tea polyphenol EGCG ameliorates obesity-related complications by regulating lipidomic pathway in leptin receptor knockout rats."JOURNAL OF NUTRITIONAL BIOCHEMISTRY.2023 Apr;:109349

235. [IF=9.336] Yimei Zheng et al."Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates."ULTRASONICS SONOCHEMISTRY.2023 Apr;:106396

234. [IF=4.614] Yini Zhang et al."Antibacterial Activity of Epigallocatechin Gallate (EGCG) against Shigella flexneri."International Journal of Environmental Research and Public Health.2023 Jan;20(6):4676

233. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462

232. [IF=6.056] Cunqiang Ma et al."Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114683

231. [IF=7.425] Yiyi Zhang et al."Indicator displacement assay for freshness monitoring of green tea during storage."FOOD RESEARCH INTERNATIONAL.2023 May;167:112668

230. [IF=8.022] Guangshan Zhao et al."Alleviating effects and mechanisms of action of large-leaf yellow tea drinking on diabetes and diabetic nephropathy in mice."Food Science and Human Wellness.2023 Sep;12:1660

229. [IF=9.231] Yingying Li et al."Nontargeted and targeted metabolomics analysis for evaluating the effect of “golden flora" amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea."FOOD CHEMISTRY.2023 Aug;416:1

228. [IF=9.336] Huan Xie et al."Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes."ULTRASONICS SONOCHEMISTRY.2023 May;95:106367

227. [IF=4.125] Hongxu Yan et al."Comparative study on the properties of lutein nanoliposomes coated with chitosan/ (?)-Epigallocatechin- 3-gallate (EGCG) complexes."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Feb;:

226. [IF=4.601] Guizhou Hu et al."Rapidly and accurately screening histidine decarboxylase inhibitors from Radix Paeoniae alba using ultrafiltration–high performance liquid chromatography/mass spectrometry combined with enzyme channel blocking and directional enrichment

225. [IF=5.895] Zongde Jiang et al."Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

224. [IF=6.056] Mengxue Chen et al."Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Feb;176:114528

223. [IF=7.425] Jingna Yan et al."Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Feb;:112643

222. [IF=9.231] Yan Hou et al."Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale."FOOD CHEMISTRY.2023 Feb;:135716

221. [IF=18.027] Yue Hou et al."Tuning Water-Resistant Networks in Mussel-Inspired Hydrogels for Robust Wet Tissue and Bioelectronic Adhesion."ACS Nano.2023;17(3):2745–2760

220. [IF=5.561] Weitao Wang et al."Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts."Foods.2023 Jan;12(2):321

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218. [IF=7.425] Shuxian Shao et al."Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements."FOOD RESEARCH INTERNATIONAL.2023 Mar;165:112522

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216. [IF=5.561] Kai Zheng et al."Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water."Foods.2023 Jan;12(1):80

215. [IF=6.056] Lu Han et al."Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114336

214. [IF=6.449] Xiaoxiao Wang et al."Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea."INDUSTRIAL CROPS AND PRODUCTS.2023 Mar;193:116159

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211. [IF=5.318] Su Zhou et al."Pu'er raw tea extract alleviates lipid deposition in both LO2 cells and Caenorhabditis elegans."Food Bioscience.2022 Dec;50:102172

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203. [IF=9.231] Xinsheng Qin et al."Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery."FOOD CHEMISTRY.2023 Mar;404:134513

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196. [IF=5.318] Tan Hu et al."Co-assembled C13-dipeptide hydrogels by Gallic Acid (CA) and epigallocatechin gallate (EGCG) with antibacterial activity."Food Bioscience.2022 Oct;49:101962

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192. [IF=6.59] Mengguo Han et al."Ameliorative effects of epigallocatechin-3-gallate nanoparticles on 2,4-dinitrochlorobenzene induced atopic dermatitis: A potential mechanism of inflammation-related necroptosis."Frontiers in Nutrition.2022; 9: 953646

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189. [IF=9.231] Juxin Pei et al."Gum tragacanth-sodium alginate active coatings containing epigallocatechin gallate reduce hydrogen peroxide content and inhibit lipid and protein oxidations of large yellow croaker (Larimichthys crocea) during superchilling storage."FOOD  

188. [IF=4.125] Guowen Zhang et al."Action mechanisms of two key xanthine oxidase inhibitors in tea polyphenols and their combined effect with allopurinol."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

187. [IF=6.656] Mingrui Han et al."Single-cell transcriptomics reveals the natural product Shi-Bi-Man promotes hair regeneration by activating the FGF pathway in dermal papilla cells."PHYTOMEDICINE.2022 Jun;:154260

186. [IF=9.381] Wangchen Zhao et al."Chitosan based film reinforced with EGCG loaded melanin-like nanocomposite (EGCG@MNPs) for active food packaging."Carbohyd Polym. 2022 Apr;:119471

185. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426

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183. [IF=5.64] Tang H et al."Epigallocatechin-3-Gallate Ameliorates Acute Lung Damage by Inhibiting Quorum-Sensing-Related Virulence Factors of Pseudomonas aeruginosa.."Frontiers in Microbiology. 2022 Apr;13:874354-874354

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176. [IF=3.463] Ping Wang et al."Systematic transcriptomic and metabolomic analysis of walnut (Juglans regia L.) fruit to trace variations in antioxidant activity during ripening."Sci Hortic-Amsterdam. 2022 Mar;295:110849

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137. [IF=4.952] Wangchen Zhao et al."Preparation and characterization of epigallocatechin-3-gallate loaded melanin nanocomposite (EGCG @MNPs) for improved thermal stability, antioxidant and antibacterial activity."Lwt Food Sci Technol. 2022 Jan;154:112599

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131. [IF=5.396] Jinling Li et al."Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions."Food Funct. 2020 Nov;11(11):9560-9572

130. [IF=5.81] Mu  Jianfei et al."Determination of Polyphenols in Ilex kudingcha and Insect Tea (Leaves Altered by Animals) by Ultra-high-performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry (UHPLC-QqQ-MS) and Comparison of Their Anti-Aging Effects."Fro

129. [IF=5.923] Suqi Hao et al."EGCG-Mediated Potential Inhibition of Biofilm Development and Quorum Sensing in Pseudomonas aeruginosa."Int J Mol Sci. 2021 Jan;22(9):4946

128. [IF=6.306] Tingting Feng et al."High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure."Food Chem. 2021 Jul;350:129251

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123. [IF=6.953] Yifan Chang et al."Improved viability of Akkermansia muciniphila by encapsulation in spray dried succinate-grafted alginate doped with epigallocatechin-3-gallate."Int J Biol Macromol. 2020 Sep;159:373

122. [IF=7.053] Yinxia Chen et al."Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH."Food Hydrocolloid. 2020 May;102:105568

121. [IF=7.46] Yuqiu Zi et al."Aggregation-enhanced emission of metal nanoclusters triggered by peptide self-assembly and application in chymotrypsin inhibitor screening."Sensor Actuat B-Chem. 2021 Oct;345:130243

120. [IF=7.514] Jian Gao et al."Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model."Food Chem. 2021 Aug;354:129516

119. [IF=7.514] Huijun Wang et al."Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations."Food Chem. 2021 Aug;352:129359

118. [IF=7.514] Xin Song et al."Comparing the inhibitory abilities of epigallocatechin-3-gallate and gallocatechin gallate against tyrosinase and their combined effects with kojic acid."Food Chem. 2021 Jul;349:129172

117. [IF=7.514] Jinling Li et al."Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking."Food Chem. 2021 May;345:128655

116. [IF=7.514] Si-Duo Zhou et al."Soy protein isolate -(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation."Food Chem. 2020 Dec;333:127400

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113. [IF=7.514] Xiaoyue Yu et al."Role of epigallocatechin gallate in collagen hydrogels modification based on physicochemical characterization and molecular docking."Food Chem. 2021 Oct;360:130068

112. [IF=7.514] Zhongqin Chen et al."Insight into the inactivation mechanism of soybean Bowman-Birk trypsin inhibitor (BBTI) induced by epigallocatechin gallate and epigallocatechin: Fluorescence, thermodynamics and docking studies."Food Chem. 2020 Jan;303:125380

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108. [IF=7.514] Wandi Cao et al."Effects of epigallocatechin gallate on the stability, dissolution and toxicology of ZnO nanoparticles."Food Chem. 2022 Mar;371:131383

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