Green and black tea for the primary prevention of cardiovascular disease [PDF]
, 2013 Background: There is increasing evidence that both green and black tea are beneficial for cardiovascular disease (CVD) prevention. Objectives: To determine the effects of green and black tea on the primary prevention of CVD.
Clarke, Aileen +6 more
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Green Tea Gets Molecular [PDF]
Cancer Prevention Research, 2011 Abstract Green tea and its major polyphenolic flavonoid, epigallocatechin gallate (EGCG), have been credited with cancer chemopreventive activity for many years; the mechanism for this activity, however, has remained obscure. Now, as reported in this issue of the journal (beginning on page 1366), Urusova and colleagues showed direct ...
Carol A, Rouzer, Lawrence J, Marnett
openaire +2 more sources
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 +7 more
semanticscholar +1 more source
Perubahan Tinggi Sel Epitelium Villi Jejunum Marmut ( Cavia Porcellus L.) Setelah Pemberian Teh Hijau [PDF]
, 2015 The research of the Guniea Pig Jejunum Villi Epithelium Cell Height After Given With Green Tea is aimed to know the effect of green tea on ventriculus villi epithelium cell height of female Guinea pig.
Muliani, H. (Hirawati)
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Food Chemistry Advances, 2023 : The black crush-tear-curl (CTC) tea constitutes the bulk tea production in Dooars region of North Bengal while green tea processing is confined to fewer tea estates, however, recent trends of the tea industry indicate gradual inclination towards green ...
Biplab Adhikary +7 more
doaj +1 more source
Nutrients, 2019 Tea is one of the most widely consumed beverages worldwide, and is available in various forms. Green tea is richer in antioxidants compared to other forms of tea.
M. Prasanth +3 more
semanticscholar +1 more source
The role of green tea intake in thromboprophylaxis of venous thromboembolism in patients with cancer
Frontiers in NutritionBackgroundGreen 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 +10 more
doaj +1 more source
HIGH ANTIOXIDANT ACTIVITY AND CONSUMER-BASED SENSORY PROFILING OF MANGO LEAF HERBAL TEA USING SEVERAL BREWING METHODS [PDF]
مجلة الأنبار للعلوم الزراعيةThis study, conducted in Bogor, Indonesia from May-July 2024, evaluated the antioxidant activity and sensory characteristics of mango leaf herbal tea based on six tea-brewing techniques, i.e., soft infusion, hard infusion, ambient infusion, chilled green
A. Aminullah +4 more
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ANALISA KONSENTRASI POLIFENOL DALAM TEH HIJAU MENGGUNAKAN METODE ANALISIS SPEKTOFOTOMETRI VISIBEL (The Analysis of Polifenol Concentration in Green Tea Using Visible Spectrofotometri Analysis Method) [PDF]
, 2017 Polyphenol in tea or often referred to as catechins are different substances with catechins contained in other plants. Catechins in tea do not adversely affect the digestion of food.
PRADANA, FINANDHITA HAYU
core
LED-Induced Fluorescence System for Tea Classification and Quality Assessment
, 2013 A fluorescence system is developed by using several light emitting diodes (LEDs) with different wavelengths as excitation light sources. The fluorescence detection head consists of multi LED light sources and a multimode fiber for fluorescence collection,
Dong, Yongjiang +5 more
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