{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T12:09:23Z","timestamp":1791288563925,"version":"4.3.0"},"reference-count":35,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2020,3,6]],"date-time":"2020-03-06T00:00:00Z","timestamp":1583452800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2020,3,6]],"date-time":"2020-03-06T00:00:00Z","timestamp":1583452800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100008702","name":"Kagoshima University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100008702","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2020,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>In this work, we investigated the antioxidant and copper chelating abilities of theaflavin, a polyphenol responsible for astringency, color, and sensation in black tea. Using voltammetric techniques, the analyses were conducted with disposable electrochemical printed carbon chips in conjunction with a portable hand\u2010held potentiostat.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Voltammograms of theaflavin showed five separate oxidation peaks, corresponding to the oxidation of five individual functional groups. Electroanalytical data indicated that, after interaction with copper, theaflavin had higher antioxidant potential and was a better copper chelator than epigallocatechin gallate, a major polyphenol present in green tea and a well\u2010known antioxidant. This could be attributed to the extra fused ring and larger number of OH groups in theaflavin.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSIONS<\/jats:title>\n                    <jats:p>Our findings introduce another natural compound as a potential nutraceutical in oxidation\u2010 and copper\u2010modulated illnesses. This simple and fast approach would also be highly pertinent to the inspection of the health benefits of natural food products. To the best of our knowledge, this is the first report of the electrochemical analysis of Cu (II) chelation with theaflavin. \u00a9 2020 Society of Chemical Industry<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.10347","type":"journal-article","created":{"date-parts":[[2020,2,22]],"date-time":"2020-02-22T04:10:03Z","timestamp":1582344603000},"page":"3126-3135","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator"],"prefix":"10.1002","volume":"100","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8908-2940","authenticated-orcid":false,"given":"Neha","family":"Sharma","sequence":"first","affiliation":[{"name":"School of Materials Science, Bioscience and Biotechnology Area Japan Advanced Institute of Science and Technology (JAIST)  Nomi Japan"},{"name":"Research Centre for Bioscience and Nanoscience, Japan Agency for Marine\u2010Earth Science and Technology (JAMSTEC)  Yokosuka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huong T","family":"Phan","sequence":"additional","affiliation":[{"name":"School of Materials Science, Bioscience and Biotechnology Area Japan Advanced Institute of Science and Technology (JAIST)  Nomi Japan"},{"name":"Department of Food Science and Biotechnology Faculty of Agriculture, Kagoshima University  Kagoshima Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miyuki","family":"Chikae","sequence":"additional","affiliation":[{"name":"School of Materials Science, Bioscience and Biotechnology Area Japan Advanced Institute of Science and Technology (JAIST)  Nomi Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuzuru","family":"Takamura","sequence":"additional","affiliation":[{"name":"School of Materials Science, Bioscience and Biotechnology Area Japan Advanced Institute of Science and Technology (JAIST)  Nomi Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Auriane F","family":"Azo\u2010Oussou","sequence":"additional","affiliation":[{"name":"United Graduate School of Agriculture, Kagoshima University  Kagoshima Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mun'delanji C","family":"Vestergaard","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology Faculty of Agriculture, Kagoshima University  Kagoshima Japan"},{"name":"United Graduate School of Agriculture, Kagoshima University  Kagoshima Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,3,6]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf800986s"},{"key":"e_1_2_6_3_1","first-page":"1673","article-title":"Research progress on preparation, analysis, separation and function of theaflavins","volume":"30","author":"Wang H","year":"2011","journal-title":"J Food Sci Biotechnol"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.17.585"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.febslet.2009.10.062"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.2174\/1389450116666150825113655"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/16546628.2017.1344521"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/131.9.2248"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCHEM.2007.05.006"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/bi2012383"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.BBAMEM.2014.07.001"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11040756"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1039\/c9ob02007a"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules21121659"},{"key":"e_1_2_6_15_1","first-page":"489","volume-title":"Ref. 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