Results 31 to 40 of about 13,244 (214)

Analysis of Key Aroma Components of Three Representative Oolong Tea Varieties by Stir Bar Sorptive Extraction Combined with Gas Chromatography-Olfactory-Mass Spectrometry [PDF]

Shipin Kexue
Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify and describe the key aroma components of three representative oolong tea varieties, Huangdan, Tieguanyin and Jinguanyin ...
HUANG Huiqing, ZHENG Yucheng, HU Qingcai, WU Qingyang, YANG Yun, OU Xiaoxi, ZHAO Mengying, SUN Yun
doaj   +1 more source

Antilithogenic potential of green tea, oolong tea, and black tea

Pharmacognosy Research, 2020
Background: Urolithiasis and nephrolithiasis are the commonly occurring painful diseases in most parts of the world. The number of new cases associated with lithiasis is on rise, although various therapies such as percutaneous nephrolithotomy, lithotripsy, and other surgical procedures can remove the stones, high recurrence rate is a major problem ...
Amit Sehgal, ShaikhI Nasrul
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Antiallergic Constituents from Oolong Tea Stem.

Biological and Pharmaceutical Bulletin, 1995
The antiallergic constituents of oolong tea stem were examined. The stem extracts inhibited the 48 h homologous passive cutaneous anaphylaxis (PCA) reactions or rats in a dose-dependent manner and showed the same extent of inhibitory activity as ketotifen.
Y, Ohmori, M, Ito, M, Kishi, H, Mizutani, T, Katada, H, Konishi   +5 more
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Oolong tea consumption and its interactions with a novel composite index on esophageal squamous cell carcinoma

BMC Complementary and Alternative Medicine, 2019
Background No previous study has investigated the association between oolong tea consumption and esophageal squamous cell carcinoma (ESCC), we aim to elucidate the association between oolong tea consumption and ESCC and its joint effects with a novel ...
Shuang Liu, Zheng Lin, Liping Huang, Huilin Chen, Yanfang Liu, Fei He, Xiane Peng, Weilin Chen, Ruigang Huang, Wanting Lu, Huimin Yang, Zhisheng Xiang, Zhihui Zhang, Zhijian Hu   +13 more
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Differential Analysis of Aroma Components of Huangguanyin Oolong Tea from Different Geographical Origins Using Electronic Nose and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry [PDF]

Shipin Kexue, 2023
To investigate the differences in the quality of Huangguanyin oolong tea from different geographical origins, the aroma composition of Huangguanyin oolong tea produced in Yunxiao and Wuyishan was analyzed by using electronic nose and headspace solid ...
SHAO Shuxian, XU Mengting, LIN Yanping, CHEN Xiaomin, FANG Deyin, CAI Jieying, WANG Jinhuan, JIN Shan, YE Naixing
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Metabolic Flow of C6 Volatile Compounds From LOX-HPL Pathway Based on Airflow During the Post-harvest Process of Oolong Tea

Frontiers in Plant Science, 2021
Aroma is an essential quality indicator of oolong tea, a tea derived from the Camellia sinensis L. plant. Carboxylic 6 (C6) acids and their derivative esters are important components of fatty acid (FA)-derived volatiles in oolong tea.
Zi-wei Zhou, Zi-wei Zhou, Zi-wei Zhou, Qing-yang Wu, Qing-yang Wu, Zi-xin Ni, Zi-xin Ni, Qing-cai Hu, Qing-cai Hu, Yun Yang, Yun Yang, Yu-cheng Zheng, Wan-jun Bi, Wan-jun Bi, Hui-li Deng, Hui-li Deng, Zhen-zhang Liu, Nai-xin Ye, Zhong-xiong Lai, Yun Sun   +19 more
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Desmutagenic Effect of Oolong Tea

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1989
We tested the desmutagenic effect of hot water extracts of various oolong teas and some green teas. The desmutagenic effect was tested by a modification of the Ames method using Salmonella typhimurium TA 98 and TA 100 strains and a chromosome aberration test using Chinese hamster lung (CHL) cells.Three kinds of oolong teas and 2 kinds of green teas ...
Hajime KOJIMA, Nobuo MIWA, Michiko MORI, Masahiro OSAKI, Hiroaki KONISHI   +4 more
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Chemical Composition of Oolong Tea and Pouchung Tea

Chagyo Kenkyu Hokoku (Tea Research Journal), 1984
台湾産,烏龍茶,包種茶について品質審査および化学成分の分析を行い次の結果を得た。1)烏龍茶,包種茶とも上級,中級,下級茶の順に審査評点が高く品質が優れていた。2)烏龍茶において,上級茶に多く含まれている成分は,全窒素,タンニン,遊離アミノ酸,可溶分で下級茶に多くみられる成分は遊離還元糖であった。包種茶においては,上級,中級,下級茶による成分含量の差に一定の傾向はみられなかった。ビタミンC含量は,両茶種とも極めて少なかった。カフェイン含量は,緑茶と比較して鳥龍茶の方が多かった。3)カテキンについては,烏龍茶では(-)―エピガロカテキンガレート,(-)―エピガロカテキンなどは,煎茶の含量の約半量程度であり,その差は酸化重合したものによるものと思われた。一方 ...
Hirotsugu TAKAYANAGI, Toyomasa ANAN, Kenjiro IKEGAYA, Muneyuki NAKAGAWA   +3 more
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Dietary flavonoid intake and weight maintenance: three prospective cohorts of 124,086 US men and women followed for up to 24 years [PDF]

, 2016
Objective: To examine whether dietary intake of specific flavonoid sub-classes is associated with weight change over time, including flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, and flavonoid polymers.
Bertoia, Monica L., Cassidy, Aedín, Hu, Frank B., Mukamal, Kenneth J., Rimm, Eric B., Willett, Walter C.   +5 more
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Polyphenol-enriched oolong tea increases fecal lipid excretion [PDF]

European Journal of Clinical Nutrition, 2006
To assess possibility of polyphenol-enriched oolong tea to reduce dietary lipid absorption in humans.Twelve healthy adult subjects, three males and nine females, aged (mean+/-s.d.) 22.0+/-1.8 years, respectively, were randomly divided into two groups.
T-F, Hsu, A, Kusumoto, K, Abe, K, Hosoda, Y, Kiso, M-F, Wang, S, Yamamoto   +6 more
openaire   +2 more sources