Stability of tea polyphenol (-)-epigallocatechin-3-gallate and formation of dimers and epimers under common experimental conditions

摘要: (-)-Epigallocatechin-3-gallate (EGCG), the most abundant and biologically active compound in tea, has been extensively studied for its activities related to disease prevention animal models vitro. However, stability under different experimental conditions not well-characterized. In present study, of EGCG drinking fluid cell culture factors that affect these were investigated. Our results demonstrated auto-oxidation epimerization are two major reactions causing instability EGCG. The structures oxidation products, dimers, identified. rates affected by temperature, pH, partial pressure oxygen, level antioxidants, concentration EGCG, other components tea. future studies with should be considered order avoid possible artifacts.