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		<title>Fungi and Gut Microbes Reshape the Tea Compound EGCG in Surprisingly Different Ways</title>
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				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Aspergillus cristatus]]></category>
		<category><![CDATA[Aspergillus niger]]></category>
		<category><![CDATA[bioavailability]]></category>
		<category><![CDATA[biotransformation]]></category>
		<category><![CDATA[catechins]]></category>
		<category><![CDATA[dark tea]]></category>
		<category><![CDATA[EGCG]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[gallic acid]]></category>
		<category><![CDATA[gut microbiota]]></category>
		<category><![CDATA[Metabolomics]]></category>
		<category><![CDATA[theaflavins]]></category>
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					<description><![CDATA[New metabolomics research shows that the fungi behind dark tea fermentation and rat gut microbiota transform the tea catechin EGCG through strikingly different, substrate-dependent pathways.]]></description>
		
		
		
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