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Green Tea (Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology
Molecules, 2022 Objectives Green tea (Camellia sinensis) is a kind of unfermented tea that retains the natural substance in fresh leaves to a great extent. It is regarded as the second most popular drink in the world besides water.
Tiantian Zhao +3 more
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Green Tea and Its Relation to Human Gut Microbiome
Molecules, 2021 Green tea can influence the gut microbiota by either stimulating the growth of specific species or by hindering the development of detrimental ones. At the same time, gut bacteria can metabolize green tea compounds and produce smaller bioactive molecules.
Sergio Pérez-Burillo +5 more
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Beneficial Properties of Green Tea Catechins
International Journal of Molecular Sciences, 2020 Green tea (Camellia sinesis) is widely known for its anticancer and anti-inflammatory properties. Among the biologically active compounds contained in Camellia sinesis, the main antioxidant agents are catechins.
C. Musiał +2 more
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Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea [PDF]
Shipin Kexue, 2023 Green tea was made from one bud with two leaves from the tea cultivar Longjing 43 by stir frying, roasting, steaming or sun drying. Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was applied ...
YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng
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Green Tea Catechins: Nature’s Way of Preventing and Treating Cancer
International Journal of Molecular Sciences, 2022 Green tea’s (Camellia sinensis) anticancer and anti-inflammatory effects are well-known. Catechins are the most effective antioxidants among the physiologically active compounds found in Camellia sinesis.
Mohd Farhan
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Sepa, 2023 People consume black tea and green tea with certain characteristics in accordance with their wishes and needs. The rating of the product shows the attitude of the people towards a product as well and also reflects their preferences in spending and ...
Muthia Auralia +2 more
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npj Science of Food, 2022 Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical ...
Yu-Hong Chen +6 more
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Journal of Chemistry, 2022 Tea pigments consisting of theabrownins (TBs), theaflavins (TFs), and thearubigins (TRs) affect the color and taste of tea. TBs include a variety of water-soluble compounds, but do not dissolve in n-butanol and ethyl acetate.
Tzan-Chain Lee +8 more
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Jurnal Biologi Udayana, 2022 Kombucha tea has antibacterial activities against Gram-negative, Gram-positive bacteria, and antibiotic resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus bacteria that has resistance to ...
Cyrilla Angelica Andhika Pramesti +2 more
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