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'''Theogallin''' is a ] ], a type of polyphenolic compound found in tea<ref>{{cite journal | last1 = Cartwright | first1 = R. A. | last2 = Roberts | first2 = E. A. H. | title = Theogallin, a polyphenol occurring in tea | journal = Journal of the Science of Food and Agriculture | volume = 5 | pages = 593 | year = 1954 | doi = 10.1002/jsfa.2740051207 | issue = 12}}</ref> where it has been characterised as an ] enhancing compound.<ref>{{cite book | last1 = Kaneko | first1 = S | last2 = Kumazawa | first2 = K | last3 = Masuda | first3 = H | last4 = Henze | first4 = A | last5 = Hofmann | first5 = T | title = Flavour Science - Recent Advances and Trends | url-status = dead | volume = 43 | pages = 181 | year = 2006 | doi = 10.1016/S0167-4501(06)80043-9 | chapter = Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha) | series = Developments in Food Science | isbn = 978-0-444-52742-4}}</ref> The compound can also be found in '']'' fruits.<ref>{{cite journal | url = http://www.wikigenes.org/e/ref/e/17177565.html | title = Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives | author = Pawlowska, A.M., De Leo, M., Braca, A. | journal = J. Agric. Food Chem. | year = 2006 | doi = 10.1021/jf062230o | pmid=17177565 | volume = 54 | issue = 26 | pages = 10234–8}}</ref> |
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'''Theogallin''' is a ] ], a type of polyphenolic compound found in tea<ref>{{cite journal | last1 = Cartwright | first1 = R. A. | last2 = Roberts | first2 = E. A. H. | title = Theogallin, a polyphenol occurring in tea | journal = Journal of the Science of Food and Agriculture | volume = 5 | pages = 593 | year = 1954 | doi = 10.1002/jsfa.2740051207 | issue = 12| bibcode = 1954JSFA....5..593C }}</ref> where it has been characterised as an ] enhancing compound.<ref>{{cite book | last1 = Kaneko | first1 = S | last2 = Kumazawa | first2 = K | last3 = Masuda | first3 = H | last4 = Henze | first4 = A | last5 = Hofmann | first5 = T | title = Flavour Science - Recent Advances and Trends | url-status = | volume = 43 | pages = 181 | year = 2006 | doi = 10.1016/S0167-4501(06)80043-9 | chapter = Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha) | series = Developments in Food Science | isbn = 978-0-444-52742-4}}{{deadlink|date=September 2023}}</ref> The compound can also be found in '']'' fruits.<ref>{{cite journal | url = http://www.wikigenes.org/e/ref/e/17177565.html | title = Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives | author = Pawlowska, A.M., De Leo, M., Braca, A. | journal = J. Agric. Food Chem. | year = 2006 | doi = 10.1021/jf062230o | pmid=17177565 | volume = 54 | issue = 26 | pages = 10234–8}}</ref> |
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In rats, theogallin, or its metabolite ], can move through the ] and can have cognition enhancing activities.<ref>{{cite journal | last1 = Dimpfel | first1 = Wilfried | last2 = Kler | first2 = Adolf | last3 = Kriesl | first3 = Erwin | last4 = Lehnfeld | first4 = Romanus | title = Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis | journal = Journal of Pharmacy and Pharmacology | volume = 59 | issue = 10 | pages = 1397–403 | year = 2007 | pmid = 17910815 | doi = 10.1211/jpp.59.10.0010| s2cid = 33938157 | doi-access = free }}</ref> |
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In rats, theogallin, or its metabolite ], can move through the ] and can have cognition enhancing activities.<ref>{{cite journal | last1 = Dimpfel | first1 = Wilfried | last2 = Kler | first2 = Adolf | last3 = Kriesl | first3 = Erwin | last4 = Lehnfeld | first4 = Romanus | title = Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis | journal = Journal of Pharmacy and Pharmacology | volume = 59 | issue = 10 | pages = 1397–403 | year = 2007 | pmid = 17910815 | doi = 10.1211/jpp.59.10.0010| s2cid = 33938157 | doi-access = free }}</ref> |
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