Abstract
This study for the first time achieved an emission spectrometric analysis of the chemiluminescence of flavonoids in the presence of hydrogen peroxide, acetaldehyde and horseradish peroxidase, and revealed that the maximum emission wavelengths (Emax) strictly differ among catechins (E-max 630 nm), theaflavins (Emax 690 nm) and anthocyanins (Emax 675 nm) according to their chemical structures. This technique enabled the direct incorporation of dietary tea catechin into rat intestinal mucosal cells to be spectrometrically confirmed.
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