Results 361 to 370 of about 1,629,505 (387)
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Nutrition Research, 1998
Abstract Phenols in tea are responsible for its antioxidant activity. The pure catechins and phenolic acids found in tea are more powerful than the antioxidant vitamins C, E and β-carotene in an in vitro lipoprotein oxidation model. Comparison of the tea fractions indicated that both catechins and theaflavins contribute to the teas' antioxidant ...
Joe A. Vinson, Yousef A. Dabbagh
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Abstract Phenols in tea are responsible for its antioxidant activity. The pure catechins and phenolic acids found in tea are more powerful than the antioxidant vitamins C, E and β-carotene in an in vitro lipoprotein oxidation model. Comparison of the tea fractions indicated that both catechins and theaflavins contribute to the teas' antioxidant ...
Joe A. Vinson, Yousef A. Dabbagh
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Tea Production and Tea Restriction
Pacific Affairs, 1935C HINA is still the world's largest tea producer, but whereas some 50 years ago it supplied by far the greatest part of the world demand, its present share in the trade is comparatively small. The greater part of China's tea crop is consumed at home; the relatively small quantity exported goes mostly to Asiatic countries in the form of what is known as
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Nature, 1967
MANY people have pointed out a relationship between atherosclerosis and serum lipids1–4. Little et al.5 showed that the concentration of serum lipids is positively correlated with coffee drinking, but slightly negatively correlated with tea drinking.
Robert L. Hotovec +2 more
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MANY people have pointed out a relationship between atherosclerosis and serum lipids1–4. Little et al.5 showed that the concentration of serum lipids is positively correlated with coffee drinking, but slightly negatively correlated with tea drinking.
Robert L. Hotovec +2 more
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GREEN TEA, BLACK TEA AND SEMI-FERMENTED TEA
2002Tea is one of the three major non-alcoholic beverages in the world. Tea plant has been cultivated for several thousand years in China. The tea plant Camellia sinensis or Camellia assamica is believed to originate in the mountainous region of southwestern China as many species and endogenously wild tea trees have been discovered in primitive forests in ...
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Critical Reviews in Food Science and Nutrition, 1997
(1997). Antioxidants in tea. Critical Reviews in Food Science and Nutrition: Vol. 37, Tea and Health, pp. 705-718.
Douglas A. Balentine +2 more
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(1997). Antioxidants in tea. Critical Reviews in Food Science and Nutrition: Vol. 37, Tea and Health, pp. 705-718.
Douglas A. Balentine +2 more
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Nursing Standard, 2008
Nurses in Norfolk have introduced changes to improve the lives of patients on the dementia assessment unit--and won an award for excellence.
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Nurses in Norfolk have introduced changes to improve the lives of patients on the dementia assessment unit--and won an award for excellence.
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Russell: the Journal of Bertrand Russell Studies, 1972
Russell rarely allowed himself to expand in publ ic upon the 1ittle things in 1 ife that he enjoyed. But everyone knows he drpnk huge quantities of tea, especially China tea. He once found an opportunity to describe his favourite drink, and his obvious love of it poured forth.
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Russell rarely allowed himself to expand in publ ic upon the 1ittle things in 1 ife that he enjoyed. But everyone knows he drpnk huge quantities of tea, especially China tea. He once found an opportunity to describe his favourite drink, and his obvious love of it poured forth.
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Epimerisation of tea polyphenols in tea drinks
Journal of the Science of Food and Agriculture, 2003AbstractThe present study was carried out to quantify green tea epicatechin (GTE) derivatives and to investigate the origin of epicatechin epimers present in 18 selected canned or bottled tea drinks. The major GTEs present in tea are (−)‐epigallocatechin gallate (EGCG), (−)‐epigallocatechin (EGC), (−)‐epicatechin gallate (ECG) and (−)‐epicatechin (EC).
Jin Ze Xu +3 more
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The Chemistry of Tea and Tea Manufacturing
1963Publisher Summary This chapter covers some of the historical knowledge of tea chemistry and tea manufacture, but, more importantly, brings together the body of current chemical research on tea. A tea leaf is subjected to one of three major processing methods—fermenting, steaming, or partial fermenting—to produce black, green, or oolong tea.
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Speciation of manganese in tea leaves and tea infusions
Food Chemistry, 1998Abstract A speciation scheme was developed for identification of the chemical forms of manganese in tea leaves and tea infusions. The range of manganese in five different groups of tea leaves was found as 1107–2205 μ g g −1 on dry basis. It was noted that 30.0% of Mn was passed into the water that was present in the form of Mn(II), and also 2.5% of
Gucer, S, Ozdemir, Y
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