Flavonoid glycosides are typical bitter and astringent tasting compounds that contribute to
the taste of tea beverages. However, the genes that contribute to the biosynthesis of bitter …

Tea plant (Camellia sinensis) accumulates abundant flavonoid glycosides that are the major
bioactive ingredients in tea. Biosynthesis of flavonoid glycosides are catalyzed by UDP …

Galloylated catechins and flavonol 3-O-glycosides are characteristic astringent taste
compounds in tea (Camellia sinensis). The mechanism involved in the formation of these …

Tea plants (Camellia sinensis) store volatile organic compounds (VOCs; monoterpene,
aromatic, and aliphatic alcohols) in the leaves in the form of water-soluble diglycosides …

Fruits of sweet orange (Citrus sinensis), a popular commercial Citrus species, contain high
concentrations of flavonoids beneficial to human health. These fruits predominantly …

Tea (Camellia sinensis) is an important commercial crop, in which the high content of
flavonoids provides health benefits. A flavonoid glycosyltransferase (CsUGT73A20) …

Flavonol glycosides, which are often converted from aglycones in a process catalyzed by
UDP-glycosyltransferases (UGTs), play an important role for the health of plants and …

Polyphenols are one of the largest groups of compounds that confer benefits to the health of
plants and humans. Flavonol glycosides are a major ingredient of polyphenols in Camellia …

Tea possesses a distinctive flavor profile and can have health benefits owing to the high
levels of flavonoids in its leaves. However, the mechanism of the flavonoid glycosylation …

Camellia sinensis contains numerous glycosylated secondary metabolites that provide
various benefits to plants and humans. However, the genes that catalyze the glycosylation of …