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Aged oolong tea alleviates dextran sulfate sodium-induced colitis in mice by modulating the gut microbiota and its metabolites. [PDF]

Food Chem X
Wu J, Deng X, Sun Y, Li J, Dai H, Qi S, Huang Y, Sun W.   +7 more
europepmc   +1 more source

Power relations and participatory water management: Lessons from a companion modeling experiment in northern Thailand [PDF]

, 2012
Barnaud, C., Paassen, A. van, Promburom, T., Trébuil, Guy   +3 more
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Antioxidative Activities of Oolong Tea

Journal of Agricultural and Food Chemistry, 2002
While the antioxidative properties of green and black tea have been extensively studied, less attention has been given to these properties in oolong tea. The reducing powers, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities, the amount of total phenolic compounds, the inhibitory effect on FeCl(2)/H(2)O(2) (Fenton reaction system)-induced ...
Qin Yan, Zhu, Robert M, Hackman, Jodi L, Ensunsa, Roberta R, Holt, Carl L, Keen   +4 more
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ELEMENTAL PIXE ANALYSIS OF OOLONG TEA

International Journal of PIXE, 2008
The contamination of heavy metals in food becomes a serious problem. We analyzed oolong tea from different production areas by PIXE using very simple sample preparation and examined trace elements contained in these samples. From the results of this experiment, we could know oolong tea which analyzed in this experiment contains various minerals such ...
M. WATANABE, K. ISHII, S. MATSUYAMA, A. TERAKAWA, Y. KIKUCHI, M. FUJIWARA, Y. KAWAMURA, S. TSUBOI, K. YAMANAKA, S. OKURA, M. FUJIKAWA, H. YAMAZAKI   +11 more
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Antioxidative Activities of Volatile Extracts from Green Tea, Oolong Tea, and Black Tea

Journal of Agricultural and Food Chemistry, 2003
Antioxidative activities of volatile extracts from six teas (one green tea, one oolong tea, one roasted green tea, and three black teas) were investigated using an aldehyde/carboxylic acid assay and a conjugated diene assay. The samples were tested at levels of 20, 50, 100, and 200 micrograms/mL of dichloromethane.
Kenichi, Yanagimoto, Hirotomo, Ochi, Kwang-Geun, Lee, Takayuki, Shibamoto   +3 more
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Moisture Sorption Isotherms of Oolong Tea

Food and Bioprocess Technology, 2008
The sorption isotherms of Oolong tea were determined at temperatures ranging from 5 to 50 °C. Estimated parameters and fitting ability for nine equilibrium relative humidity (ERH) models were evaluated. The modified Oswin equations were found to be an adequate model of three parameters to describe the sorption data.
Chiachung Chen, Yu-Kai Weng
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Novel Antiallergic Catechin Derivatives Isolated from Oolong Tea

Journal of Agricultural and Food Chemistry, 1999
Two catechin derivatives (C-1 and C-2) with potent antiallergic activity were isolated from Taiwanese oolong tea by HPLC techniques. From NMR and FAB-MS analyses, the structures of C-1 and C-2 were elucidated as (-)-epigallocatechin 3-O-(3-O-methyl)gallate and (-)-epigallocatechin 3-O-(4-O-methyl)gallate, respectively. The oolong tea leaves contained 0.
M, Sano, M, Suzuki, T, Miyase, K, Yoshino, M, Maeda-Yamamoto   +4 more
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Gallic Acid in Old Oolong Tea

2013
Due to the semi-fermentation process, the taste and color of oolong tea are between those of green and black teas. The notation ‘ old oolong tea ’ is used if the oolong tea has been stored for more than five years and refined annually by a drying process in an oven at various temperatures.
Chen, Chung Yu, Lee, Ren Jye, Lee, Viola S Y, Dou, Jianpeng, Preedy, Victor R., Tzen, Jason T C, Lee, Maw Rong   +6 more
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Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

Journal of Agricultural and Food Chemistry, 2016
Indole is a characteristic volatile constituent in oolong tea. Our previous study indicated that indole was mostly accumulated at the turn over stage of oolong tea manufacturing process. However, formation of indole in tea leaves remains unknown. In this study, one tryptophan synthase α-subunit (TSA) and three tryptophan synthase β-subunits (TSBs) from
Lanting, Zeng, Ying, Zhou, Jiadong, Gui, Xiumin, Fu, Xin, Mei, Yunpeng, Zhen, Tingxiang, Ye, Bing, Du, Fang, Dong, Naoharu, Watanabe, Ziyin, Yang   +10 more
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Antimutagenic Activity of Water Extracts of Black Tea and Oolong Tea

Bioscience, Biotechnology, and Biochemistry, 1994
Water extracts of leaves of black tea, oolong tea, and green tea, were examined for antimutagenic activity with Salmonella typhimurium test strains, TA 98 and TA 100. These water extracts significantly decreased the reverse mutation induced by crude dimethyl sulfoxide extracts of grilled beef and, by Trp-P-1, Glu-P-1, and B[a]P in the presence of a rat
Jiro Yamada, Yoshifumi Tomita
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