The change of epigallocatechin-3-O-(3-O-methyl) gallate content in tea of different varieties, tea seasons of crop and processing method

Mari Maeda-Yamamoto, Mitsuaki Sano, Nahomi Matsuda, Toshio Miyase, Keiko Kawamoto, Naoko Suzuki, Masayasu Yoshimura, Hirofumi Tachibana, Katsuhiro Hakamata

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)

Abstract

The content of epigallocatechin-3-O-(3-O-mehtyl) gallate (EGCG3″Me), which has been observed an anti-allergic action in vitro and in vivo (mouse) and present in tea leaves, was determined in different tea varieties, at different cropping seasons and upon various processing methods. Benihomare and two of its offsprings, Benifuuki and Benifuji contained as much as 1% of EGCG3″Me in their green teas and slightly less in their semi-fermented teas. Surprisingly, EGCG3″Me was absent in Izumi, a third offspring of Benihomare. A higher concentration of EGCG3″Me was found on or after the second crop in Benihomare and Benifugi. Furthermore, EGCG3″Me was not detected in black tea (fermented tea) manufactured from Benihomare and Benifugi. Thus, to benefit the anti-allergic effect of EGCG3″ Me, green or semi-fermented teas, made from Benihomare, Benifuuki and Benifugi at second crop onwards, should be consumed.

Original languageEnglish
Pages (from-to)64-68
Number of pages5
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume48
Issue number1
DOIs
Publication statusPublished - Jan 1 2001

All Science Journal Classification (ASJC) codes

  • Food Science

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