{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T04:15:59Z","timestamp":1792815359921,"version":"4.5.0"},"reference-count":29,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,4,1]],"date-time":"2025-04-01T00:00:00Z","timestamp":1743465600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,4,1]],"date-time":"2025-04-01T00:00:00Z","timestamp":1743465600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,4,3]],"date-time":"2025-04-03T00:00:00Z","timestamp":1743638400000},"content-version":"vor","delay-in-days":2,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/100014472","name":"Scientific Research Foundation of Hunan Provincial Education Department","doi-asserted-by":"publisher","award":["22C0477"],"award-info":[{"award-number":["22C0477"]}],"id":[{"id":"10.13039\/100014472","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004068","name":"Shaoyang University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004068","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100016101","name":"Liaoning Shihua University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100016101","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100009377","name":"Education Department of Hunan Province","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100009377","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2025,4]]},"DOI":"10.1016\/j.fochx.2025.102440","type":"journal-article","created":{"date-parts":[[2025,4,6]],"date-time":"2025-04-06T17:58:02Z","timestamp":1743962282000},"page":"102440","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":6,"special_numbering":"C","title":["Investigating the synergistic antioxidant behavior of catechin and copper ion in tea: The mechanism of coordination-activation effect"],"prefix":"10.1016","volume":"27","author":[{"given":"Guipeng","family":"Jia","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tingting","family":"Ouyang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanyan","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ximing","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"2","key":"10.1016\/j.fochx.2025.102440_bb0005","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1002\/jcc.10357","article-title":"On the flexibility of beta-peptides","volume":"25","author":"Beke","year":"2004","journal-title":"Journal of Computational Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.102440_bb0010","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1080\/07315724.2006.10719518","article-title":"Beneficial effects of green tea--a review","volume":"25","author":"Cabrera","year":"2006","journal-title":"Journal of the American College of Nutrition"},{"issue":"7\u20138","key":"10.1016\/j.fochx.2025.102440_bb0015","doi-asserted-by":"crossref","first-page":"692","DOI":"10.1016\/S0899-9007(00)00304-X","article-title":"Antioxidant polyphenols in tea, cocoa, and wine","volume":"16","author":"Dreosti","year":"2000","journal-title":"Nutrition"},{"issue":"6","key":"10.1016\/j.fochx.2025.102440_bb0020","doi-asserted-by":"crossref","first-page":"1186","DOI":"10.1039\/C4FO00007B","article-title":"Reactivity of food phenols with iron and copper ions: Binding, dioxygen activation and oxidation mechanisms","volume":"5","author":"Ezzohra","year":"2014","journal-title":"Food & Function"},{"issue":"10","key":"10.1016\/j.fochx.2025.102440_bb0025","doi-asserted-by":"crossref","first-page":"2458","DOI":"10.3390\/foods10102458","article-title":"Trends in coffee and tea consumption during the COVID-19 pandemic","volume":"10","author":"Fabio","year":"2021","journal-title":"Foods"},{"issue":"4","key":"10.1016\/j.fochx.2025.102440_bb0030","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1016\/S0308-8146(02)00561-7","article-title":"Sensitive determination of trace-metal elements in tea with capillary electrophoresis by using chelating agent 4-(2-pyridylazo) resorcinol (PAR)","volume":"81","author":"Feng","year":"2003","journal-title":"Food Chemistry"},{"issue":"prepublish","key":"10.1016\/j.fochx.2025.102440_bb0035","first-page":"335","article-title":"Updated review on green tea polyphenol epigallocatechin-3-gallate as a cancer epigenetic regulator","volume":"83","author":"Feng","year":"2021","journal-title":"Seminars in Cancer Biology"},{"key":"10.1016\/j.fochx.2025.102440_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.comptc.2024.114608","article-title":"Antioxidant properties of catechin and its 3\u2032O-\u03b1-glucoside: Insights from computational chemistry calculations","volume":"1236","author":"Graton","year":"2024","journal-title":"Computational and Theoretical Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.102440_bb0045","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1080\/10408690390826464","article-title":"Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions","volume":"43","author":"Higdon","year":"2003","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"5","key":"10.1016\/j.fochx.2025.102440_bb0050","doi-asserted-by":"crossref","first-page":"2342","DOI":"10.3390\/molecules28052342","article-title":"Mechanistic DFT study of 1,3-dipolar cycloadditions of Azides with guanidine","volume":"28","author":"Ivana","year":"2023","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2025.102440_bb0055","article-title":"Protective effects and molecular mechanisms of tea polyphenols on cardiovascular diseases","volume":"10","author":"Jun","year":"2023","journal-title":"Frontiers in Nutrition"},{"issue":"6","key":"10.1016\/j.fochx.2025.102440_bb0060","first-page":"865","article-title":"Green tea and cancer and cardiometabolic diseases: A review of the current epidemiological evidence","volume":"75","author":"Krull","year":"2020","journal-title":"European Journal of Clinical Nutrition"},{"issue":"1","key":"10.1016\/j.fochx.2025.102440_bb0065","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1271\/bbb.65.126","article-title":"Effects of pH and metal ions on Antioxidative activities of Catechins","volume":"65","author":"Kumamoto","year":"2001","journal-title":"Bioscience, Biotechnology, and Biochemistry"},{"issue":"15","key":"10.1016\/j.fochx.2025.102440_bb0070","doi-asserted-by":"crossref","first-page":"8231","DOI":"10.1021\/acs.est.6b02067","article-title":"Activation of oxygen and hydrogen peroxide by copper(II) coupled with hydroxylamine for oxidation of organic contaminants","volume":"50","author":"Lee","year":"2016","journal-title":"Environmental Science & Technology: ES&T"},{"key":"10.1016\/j.fochx.2025.102440_bb0075","article-title":"Development of zein edible films containing different catechin\/cyclodextrin metal-organic frameworks: Physicochemical characterization, antioxidant stability and release behavior LWT-food","volume":"173","author":"Longwei","year":"2023","journal-title":"Science and Technology"},{"issue":"2","key":"10.1016\/j.fochx.2025.102440_bb0080","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.jelechem.2005.07.015","article-title":"Catechin antioxidant action at various pH studied by cyclic voltammetry and PM3 semi-empirical calculations","volume":"584","author":"Martinez","year":"2005","journal-title":"Journal of Electroanalytical Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.102440_bb0085","doi-asserted-by":"crossref","first-page":"109","DOI":"10.3109\/09637480903292601","article-title":"ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content","volume":"61","author":"Molay","year":"2010","journal-title":"International Journal of Food Sciences and Nutrition"},{"issue":"18","key":"10.1016\/j.fochx.2025.102440_bb0090","doi-asserted-by":"crossref","first-page":"7531","DOI":"10.1016\/S0032-3861(01)00216-6","article-title":"MALDI\u2013TOF mass spectrometry of polyflavonoid tannins","volume":"42","author":"Pasch","year":"2001","journal-title":"Polymer: The International Journal for the Science and Technology of Polymers"},{"issue":"5","key":"10.1016\/j.fochx.2025.102440_bb0095","doi-asserted-by":"crossref","first-page":"1177","DOI":"10.1021\/jf0350515","article-title":"Interaction among phenols in food fortification: Negative synergism on antioxidant capacity","volume":"52","author":"Pinelo","year":"2004","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"20","key":"10.1016\/j.fochx.2025.102440_bb0100","doi-asserted-by":"crossref","first-page":"17535","DOI":"10.1021\/acssuschemeng.9b05078","article-title":"Reactivity of (+)-Catechin with copper(II) ions: The green synthesis of size-controlled Sub-10 nm copper nanoparticles","volume":"7","author":"Podstawczyk","year":"2019","journal-title":"ACS Sustainable Chemistry & Engineering"},{"issue":"2","key":"10.1016\/j.fochx.2025.102440_bb0105","first-page":"913","article-title":"DFT calculations in solution systems: Solvation energy, dispersion energy and entropy","volume":"25","author":"SiCong","year":"2022","journal-title":"Physical Chemistry Chemical Physics (PCCP)"},{"issue":"3","key":"10.1016\/j.fochx.2025.102440_bb0110","doi-asserted-by":"crossref","first-page":"707","DOI":"10.1016\/j.foodchem.2012.01.078","article-title":"Correlation between leaf age, shade levels, and characteristic beneficial natural constituents of tea (Camellia sinensis) grown in Hawaii","volume":"133","author":"Song","year":"2012","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102440_bb0115","doi-asserted-by":"crossref","first-page":"39985","DOI":"10.1039\/D1RA07769D","article-title":"Proton-coupled electron transfer of catechin in tea wine: The enhanced mechanism of anti-oxidative capacity","volume":"11","author":"Xia","year":"2021","journal-title":"RSC Advances"},{"issue":"3","key":"10.1016\/j.fochx.2025.102440_bb0120","first-page":"1442","article-title":"Fabrication and characterization of gelatin-EGCG-pectin ternary complex: Formation mechanism, emulsion stability, and structure","volume":"103","author":"Xiang","year":"2022","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"4","key":"10.1016\/j.fochx.2025.102440_bb0125","doi-asserted-by":"crossref","first-page":"583","DOI":"10.3390\/land11040583","article-title":"Enhancing rural resilience in a tea town of China: Exploring tea farmers\u2019 knowledge production for tea planting, Tea Processing and Tea Tasting","volume":"11","author":"Xudan","year":"2022","journal-title":"Land"},{"key":"10.1016\/j.fochx.2025.102440_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.jmgm.2007.01.010","article-title":"Molecular modeling study of \u03b2-cyclodextrin complexes with (+)-catechin and (\u2212)-epicatechin","author":"Yan","year":"2007","journal-title":"Journal of Molecular Graphics & Modelling"},{"key":"10.1016\/j.fochx.2025.102440_bb0135","article-title":"The mechanism study of enhanced antioxidant capacity: Intermolecular hydrogen bonds between epigallocatechin gallate and theanine in tea","volume":"189","author":"Yanyan","year":"2023","journal-title":"LWT- Food Science and Technology"},{"issue":"2","key":"10.1016\/j.fochx.2025.102440_bb0140","doi-asserted-by":"crossref","first-page":"518","DOI":"10.1016\/j.foodchem.2012.01.018","article-title":"Effects of metal ions (Cu2+, Fe2+ and Fe3+) on HPLC analysis of catechins","volume":"133","author":"Yasuda","year":"2012","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2025.102440_bb0145","first-page":"3262","article-title":"Determination of metal elements in tea polyphenols by ICP-AES with microwave digestion","volume":"28","author":"Ze-Peng","year":"2011","journal-title":"Chinese Journal of Spectroscopy Laboratory"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525002871?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525002871?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,8]],"date-time":"2025-11-08T20:48:33Z","timestamp":1762634913000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525002871"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4]]},"references-count":29,"alternative-id":["S2590157525002871"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102440","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Investigating the synergistic antioxidant behavior of catechin and copper ion in tea: The mechanism of coordination-activation effect","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102440","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"102440"}}