Effects of High Flavanol Dark Chocolate on Cardiovascular Function and Platelet Aggregation. [PDF]
, 2015 Regular consumption of chocolate and cocoa products has been linked to reduced cardiovascular mortality. This study compared the effects of high flavanol dark chocolate (HFDC; 1064mg flavanols/day for 6 weeks) and low flavanol dark chocolate (LFDC; 88mg ...
Mohd-Zain, Z +8 more
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Reducing blood lipid behavior in vivo based dark brick tea intake
CyTA - Journal of Food, 2023 Dark brick tea, a unique kind of dark tea has a history of more than 100 years in China. In this paper, 1 and 10 years old dark brick tea were used to regulate blood lipid.
Wei Zhang
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Identification of Characteristic Flavor Substances of Jingyang Fu Brick Tea by Gas Chromatography-Ion Mobility Spectrometry and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry [PDF]
Shipin Kexue, 2023 In order to determine the characteristic flavor of Jingyang Fu brick tea, a national geographical indication product, the volatile compounds of Jingyang Fu brick tea, Anhua Fu brick tea and four other dark teas were analyzed by gas chromatography-ion ...
HOU Xiaohui, ZHANG Ting, ZHANG Meng, LUO Haojie, YUE Yuan, XIAO Chunge, YUE Tianli
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Effects of water hardness on the flavor and antioxidant activity of Ishizuchi dark tea
Food Chemistry Advances, 2023 Ishizuchi dark tea, a traditional Japanese post-fermented tea, has attracted considerable attention for its bioactivity. In this study, the effect of water hardness on Ishizuchi dark tea infusions was analyzed.
Chihiro Minamoto +10 more
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Technology optimization study on high fragrance cold solubility instant powder of Hubei Qingzhuan tea produced by freeze-drying method [PDF]
E3S Web of Conferences, 2020 Although Chinese instant tea powder production ranks first in the world, instant dark tea powder was rare in the market. Zhaoliqiao, Changshengchuan and Yangloudong Qingzhuan tea were used to optimize the technology process of high fragrance cold ...
Li Hui-hui +4 more
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Karyotype analysis of the dark-purple tea cultivar ‘Ziyan’ [PDF]
AIP Conference Proceedings, 2019 Tea plants (Camellia sinensis) are used to produce the most widely consumed beverage. ‘Ziyan’ is a new tea cultivar with dark purple young shoots at an altitude of approximate 1500 m in Sichuan province, China. There are abundant anthocyanins in ‘Ziyan’.
Bo Sun +5 more
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Frontiers in Nutrition, 2022 Acute alcoholic intoxication (AAI) is a pathological process of multiple system damage caused by a large amount of alcohol, especially in the liver.
Xingfei Lai +12 more
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Stability of Dark Tea Infusion and their Biochemical Components
Advance Journal of Food Science and Technology, 2016 This research investigated the stabilityof Pu’er tea infusion and Fangbao tea infusion and their contents of biochemical components, such as TP (tea polyphenols), caffeine, water-soluble saccharides, free protein, free amino acids. Compared with green tea, there are a small number of TP and free amino acids in the above two kinds of dark tea and no ...
Xiaoqiang Chen +8 more
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The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea
Foods, 2022 This study aimed to evaluate the effects of processing methods on the content of biogenic amines in Zijuan tea by using derivatization and hot trichloroacetic acid extraction with HPLC-UV.
Dandan Liu +6 more
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Research on Flavors and Qualities of Optimization Blending Samples of Hunan Raw Dark Teas [PDF]
Chaye kexueIn order to study how to obtain the raw materials of dark tea processing with Hunan regional characteristics of mellow and fresh taste, heavy and long-lasting aroma, Zhuyeqi raw dark tea (Z), Taoyuan-daye raw dark tea (T), Huangjincha 1 raw dark tea (H ...
JIANG Ating, LIU Qiaofang, XIAO Juanjuan, HE Junhui, GAO Bingcai, HUANG Jian'an, WANG Kunbo, LIU Zhonghua, YU Lijun
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