Results 1 to 10 of about 2,063,448 (396)

Anti-Cancer Effects of Green Tea Epigallocatchin-3-Gallate and Coffee Chlorogenic Acid

Molecules, 2020
Tea and coffee are consumed worldwide and epidemiological and clinical studies have shown their health beneficial effects, including anti-cancer effects.
S. Hayakawa, T. Ohishi, N. Miyoshi, Y. Oishi, Yoriyuki Nakamura, M. Isemura   +5 more
semanticscholar   +1 more source

Quality Analysis of Baoqing Guiding Green Tea Based on Principal Component and Cluster Analysis

Shipin gongye ke-ji, 2022
In order to explore the quality of Baoqing guiding green tea and establish its evaluation system, 30 samples of Baoqing guiding green tea were selected to evaluate the sensory quality, and the contents of biochemical components such as water extract, tea
Yalan LEI, Zhimei ZHOU, Jin LI, Han TANG, Shaolong DU   +4 more
doaj   +1 more source

Green Extraction of Antioxidant Polyphenols from Green Tea (Camellia sinensis)

Antioxidants, 2020
In this study, the feasibility of improving the extraction yield of green tea antioxidant polyphenols by the combination of ultrasound-assisted extraction (UAE) and deep eutectic solvents (DESs) was investigated.
Q. Luo, Jiarong Zhang, Huabin Li, Dingtao Wu, F. Geng, H. Corke, Xin-Lin Wei, R. Gan   +7 more
semanticscholar   +1 more source

Daily Fluoride Intake from Iranian Green Tea: Evaluation of Various Flavorings on Fluoride Release [PDF]

, 2016
With increased awareness of the health benefits of the compounds in green tea, especially polyphenols, its consumption is rising. The main purpose of this study is to determine the effect of different additives on the released fluoride into tea liquor ...
Amir Hossien Mahvi, Hiua Daraei, Pari Teymouri, Fardin Gharibi, Shiva Zandi, Afshin Maleki, Elham Mohammadi   +6 more
core   +1 more source

Optimizing the Quality and Commercial Value of Gyokuro-Styled Green Tea Grown in Australia [PDF]

, 2022
Gyokuro is a style of Japanese green tea produced by employing agricultural shading in the weeks before harvest. This method results in a tea product with different organoleptic and chemical properties than common Japanese green tea.
Michelle A. Krahe, Krahe, James, Krahe, Michelle A., Krahe, Michelle A, James Krahe   +4 more
core   +1 more source

A review on anti-cancer effect of green tea catechins

, 2020
This article reviewed inhibitory activities of green tea catechins (GTCs) against various tumorigenesis and their suppressive effects on cancer cell progression, metastasis, and angiogenesis according to a great number of kinds of literature, and then ...
Zhe Cheng, Zhi-fa Zhang, Yu Han, Jing Wang, Yongyong Wang, Xiaoqiang Chen, Shao Yundong, Cheng Yong, Weilong Zhou, Xiao-xuan Lu, Zhengqi Wu   +10 more
semanticscholar   +1 more source

Optimized green extraction conditions of matcha green tea (Camellia sinensis) using central composite design for maximal polyphenol and antioxidant contents

, 2021
Response surface methodology (RSM) was employed to optimize the extraction conditions of phenolic and antioxidant compounds from matcha green tea (Camellia sinensis) using central composite design (CCD).
Kamarudin, Ammar Akram, Saad, Norazalina, Ab Razak, Nor Asma, Sayuti, Nor Hafiza, Mohd Esa, Norhaizan   +4 more
core   +1 more source

Effect of baking on the flavor stability of green tea beverages.

Food Chemistry, 2020
Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea
Yan-Qing Fu, Jie-Qiong Wang, Jianxin Chen, F. Wang, Jun-Feng Yin, L. Zeng, John Shi, Yongquan Xu   +7 more
semanticscholar   +1 more source

Via entropy analysis (EA) and systematic cluster analysis (SCA), multi-index chemometric analysis of 20 amino acids, trace elements, etc., of five green teas from Guizhou, China

BMC Chemistry
Background Using a stoichiometric method, this study conducted a comprehensive evaluation of tea quality and categorization based on nutritional indicators such as amino acids and trace elements. Based on multiple indicators, including amino acids, trace
Libing Zhou, Chunli Huang
doaj   +1 more source

The role of green tea intake in thromboprophylaxis of venous thromboembolism in patients with cancer

Frontiers in Nutrition
BackgroundGreen tea intake has been reported to improve the clinical outcomes of patients with cardiovascular diseases or cancer. It may have a certain role in the development of venous thromboembolism (VTE) among cancer patients. The current study aimed
Qihuan Yao, Hongwei Qiao, Yi Cheng, He Du, Yanbin Zhang, Yong Luo, Hongwei Wang, Song Liu, Mei Xu, Wei Xiong, Wei Xiong   +10 more
doaj   +1 more source