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Determination of the chemical composition of tea by chromatographic methods: a review [PDF]
, 2015 Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods.
Combet, Emilie +3 more
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The FASEB Journal, 2009 Oolong tea, as well as the polyphenols it contains, has been shown to alter physiological processes related to glucose regulation. As part of a double blinded randomized crossover design study, 19 overweight and obese men (BMI 25‐34, ages 25‐64 years) consumed a controlled diet at weight maintenance along with ...
Kim S Stote +6 more
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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 KexueStir 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
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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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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 +3 more
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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 +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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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. +5 more
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Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas [PDF]
, 2019 The influence of common tea preparation procedures (temperature, infusion time, consumption time interval and tea bag/loose-leaf) and the type of water used, on the total phenolic content (TPC), the radical scavenging activity and the alpha-glucosidase ...
Almeida, Tânia Santos de +6 more
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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 +19 more
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