Accepted Manuscript C-geranylated flavanones from YingDe black tea and their antioxidant and α- glucosidase inhibition activities Hua Zhou, Hai-Mei Li, Yang-Min Du, Ri-An Yan, Shi-Yi Ou, Tian-Feng Chen, Yong Wang, Li-Xin Zhou, Liang Fu PII: S0308-8146(17)30812-9 DOI: http://dx.doi.org/10.1016/j.foodchem.2017.05.034 Reference: FOCH 21095 To appear in: Food Chemistry Received Date: 4 December 2016 Revised Date: 16 April 2017 Accepted Date: 6 May 2017 Please cite this article as: Zhou, H., Li, H-M., Du, Y-M., Yan, R-A., Ou, S-Y., Chen, T-F., Wang, Y., Zhou, L-X., Fu, L., C-geranylated flavanones from YingDe black tea and their antioxidant and α-glucosidase inhibition activities, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem.2017.05.034 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.