Zobrazeno 1 - 10
of 160
pro vyhledávání: '"Daxiang, Li"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101989- (2024)
Dali tea (DLT) made by wild tea plant (Camellia taliensis) has been very popular in the market。However, the signature compounds and health benefits of DLT were not reported yet. To comprehensively understand metabolite signatures and potential heal
Externí odkaz:
https://doaj.org/article/5f5596013ce747e48b2e26292fb85f28
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101809- (2024)
In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong (Camellia sinensis var. sinensis), and the effects of raw material te
Externí odkaz:
https://doaj.org/article/1459d563d14b4fb6bce28662a9bde368
Autor:
Xin Xiao, Ling Feng, Huijun Cheng, Huifang Ge, Yijun Wang, Xiaochun Wan, Daxiang Li, Zhongwen Xie
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 771-788 (2024)
Abstract GCG ((−)‐gallocatechin gallate) and EGCG ((−)‐epigallocatechin‐3‐gallate) are main biologically active polyphenolic compounds in tea leaves, and EGCG has been studied for its potential effects on alleviating diabetic nephropathy
Externí odkaz:
https://doaj.org/article/ff6ccb96d659472abbfa9a65e7627cce
Publikováno v:
Foods, Vol 13, Iss 18, p 2977 (2024)
Obesity is a major public health concern globally. Plant-based ingredients have been proposed as alternative treatments for obesity. L-Theanine (THE), a unique nutraceutical component of tea, is known for its neuroprotective and cognitive benefits. H
Externí odkaz:
https://doaj.org/article/d5f58f907d13459c82fef739fbdebf0d
Autor:
Zhihao Ye, Haojie Xu, Yingying Xie, Ziqi Peng, Hongfang Li, Ruyan Hou, Huimei Cai, Wei Song, Chuanyi Peng, Daxiang Li
Publikováno v:
Foods, Vol 13, Iss 17, p 2836 (2024)
This study investigated the effects of various characteristic components of tea—theaflavins, catechins, thearubigins, theasinensins, theanine, catechin (C), catechin gallate (CG), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC),
Externí odkaz:
https://doaj.org/article/ea96fc78097745019f63d022c546bdf1
(-)-Gallocatechin Gallate Mitigates Metabolic Syndrome-Associated Diabetic Nephropathy in db/db Mice
Publikováno v:
Foods, Vol 13, Iss 11, p 1755 (2024)
Metabolic syndrome (MetS) significantly predisposes individuals to diabetes and is a prognostic factor for the progression of diabetic nephropathy (DN). This study aimed to evaluate the efficacy of (-)–gallocatechin gallate (GCG) in alleviating sig
Externí odkaz:
https://doaj.org/article/6ee434add7434669b33f0b5a60614efe
Autor:
Huiliang Niu, Kui Zhan, Xin Cheng, Yangjuan Deng, Chaoyuan Hou, Mingming Zhao, Chuanyi Peng, Guijie Chen, Ruyan Hou, Daxiang Li, Xiaochun Wan, Huimei Cai
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 266, Iss , Pp 115568- (2023)
The tea plant accumulates elevated levels of fluoride (F) from environmental sources. Drinking tea containing high F levels poses a potential threat to human health. Selenium (Se) was applied by foliar spray to investigate its effects on F accumulati
Externí odkaz:
https://doaj.org/article/2c8f0650fc914e3db075e1479c902a60
Publikováno v:
Foods, Vol 13, Iss 5, p 792 (2024)
Green tea catechins (GTCs) are dietary polyphenols with broad bioactivities that undergo extensive microbial metabolism in the human gut. However, microbial-transferred metabolites and their health benefits are not fully understood. Herein, the micro
Externí odkaz:
https://doaj.org/article/c2dbf977911c42dfb733b254578f2d66
Publikováno v:
Journal of Functional Foods, Vol 102, Iss , Pp 105468- (2023)
Tea has been used medicinally and dietarily for thousands of years. Tea polysaccharides (TPS), considered one of the main bioactive components of tea, show diverse health benefits. Yet it has received far less attention than tea polyphenols. During r
Externí odkaz:
https://doaj.org/article/e27e8adb6d104d7a92134f96bc79ffff
Publikováno v:
Journal of Functional Foods, Vol 102, Iss , Pp 105469- (2023)
Taiping Houkui (TPHK) is a well-known green tea in China. However, tea polysaccharide (TPS) from TPHK green tea and its potential health-promoting functions are less well known. Thus, the potential prebiotic function of TPS were investigated. The res
Externí odkaz:
https://doaj.org/article/bf03cbe819d4436babe718a30381d407