Results 31 to 40 of about 91,008 (157)

The effects of green tea in the diet of broilers challenged with coccidiosis on their performance, carcass characteristics, intestinal mucosal morphology, blood constituents and ceca microflora

Veterinary Medicine and Science, 2022
Background Coccidiosis is an endemic protozoal disease of chickens normally controlled by ionophores. However, coccidiostats are also antibiotics, and evidence of resistance in both coccidia and bacteria may develop and reduce antibacterial activity in ...
Keyvan Jelveh, Behrouz Rasouli, Isam T. Kadim, Marina Ivanovna Slozhenkina, Ivan Fedorovich Gorlov, Alireza Seidavi, Clive J. C. Phillips   +6 more
doaj   +1 more source

Combined Effects of Green Tea Extracts, Green Tea Polyphenols or Epigallocatechin Gallate with Acarbose on Inhibition against α-Amylase and α-Glucosidase in Vitro

Molecules, 2013
Green tea, green tea polyphenols and epigallocatechin gallate (EGCG) are confirmed to have beneficial effects in the treatment of diabetes mellitus, and a possible mechanism can be ascribed to their inhibitory effect against α-amylase and α-glucosidase ...
Yiqi Wang, Danielle Hochstetter, Ping Xu, Yuefei Wang, Junjie Gao   +4 more
doaj   +1 more source

Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes

Molecules, 2022
Tea is the first most popular beverage worldwide and is available in several selections such as black (fully oxidized), Oolong (partially oxidized) and green (non-oxidized), in addition to purple tea, an emerging variety derived from the same tea plant ...
El-Sayed M. Abdel-Aal, Iwona Rabalski, Lili Mats, Ishan Rai   +3 more
doaj   +1 more source

THE IMPACT OF GREEN TEA ON BLOOD FLUIDITY IMPROVEMENT AND WEIGHT LOSS

Jurnal Ners, 2017
Introduction: Various studies have shown the benefi cial effects of green tea, not only on cardiovascular diseases but also on type 2 diabetes.
Djoko Agus Purwanto, Asri Darmawati, purwaningsih purwaningsih   +2 more
doaj   +1 more source

Characterization and Analysis of Polyphenols in Green and Black Tea Brands Available in Commercial Market of Pakistan

Pakistan Journal of Analytical & Environmental Chemistry, 2022
In present study, the quality of commercially brands of green and black tea available in Pakistan was analyzed on the basis of phenolic contents. Total phenolic content was analyzed through spectrophotometric measurement using the Ferrous Tartrate method.
Javairia Shafi, Fazeelat Tahira, Hina Saleem, Muhammad Asif, Zahid Sharif Mirza   +4 more
doaj   +1 more source

PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY)

Jurnal Teknologi dan Industri Pangan, 2019
Tea is one of the most widely consumed beverages in the world. Different types of tea provide different sensory profiles. The present study aimed to evaluate sensory characteristics of green tea by analytical sensory evaluations through QDA (Quantitative
Dede Robiatul Adawiyah, Malik Abdul Azis, Amalia Shabrina Ramadhani, Piyaporn Chueamchaitrakun   +3 more
doaj   +1 more source

Biophysical Approach to Mechanisms of Cancer Prevention and Treatment with Green Tea Catechins

Molecules, 2016
Green tea catechin and green tea extract are now recognized as non-toxic cancer preventives for humans. We first review our brief historical development of green tea cancer prevention.
Masami Suganuma, Atsushi Takahashi, Tatsuro Watanabe, Keisuke Iida, Takahisa Matsuzaki, Hiroshi Y. Yoshikawa, Hirota Fujiki   +6 more
doaj   +1 more source

An In vitro Study to Compare the Effect of Different Types of Tea with Chlorhexidine on Streptococcus mutans [PDF]

Journal of Clinical and Diagnostic Research, 2017
Introduction: Tea is the second most commonly consumed beverage in the world after water. The leaf and bud of the plant Camellia sinensis produces tea.
Dona Elizabeth George, Roshan Shetty, Pooja j Shetty, Leslie Allan Gomes   +3 more
doaj   +1 more source

Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine

Fermentation
Green tea is a non-fermented tea with flavor and polyphenols. Aroma is one of the important quality indicators of tea. Fermented green tea wine can solve the problem of low-grade tea, which has more bitterness and less aroma.
Feifei Wu, Bo Lin, Jing Chen, Fengjin Zheng, Xiaochun Fang, Lianfeng Luo, Haisheng Chen, Krishan K. Verma, Ganlin Chen   +8 more
doaj   +1 more source

The cytogenetic effects of black tea and green tea on cultured human lymphocytes

Brazilian Archives of Biology and Technology, 2011
In this study, the cytogenetic effects of black tea and green tea were determined in cultured peripheral blood lymphocytes. Results showed that black tea and green tea induced the mitotic and replication indexes and decreased micronuclei.
Halil Erhan Eroğlu
doaj   +1 more source