Zobrazeno 1 - 6
of 6
pro vyhledávání: '"I-Ming Juan"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:3635-3642
An isocratic HPLC procedure was developed for simultaneous determination of six catechins, gallic acid, and three methylxanthines in tea water extract. A baseline separation was achieved on a Cosmosil C18-MS packed column with a solvent mixture of me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bc6c7e028bb9abe60e70bba433df8b7
https://doi.org/10.1021/jf980223x
https://doi.org/10.1021/jf980223x
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:1893-1899
In this animal study, Wistar rats were fed 2.5% green tea (longjing) leaves, for 27 and 63 weeks; the changes of GOT, GPT, γ-GT, and creatinine were not significant in the treated group as compared with the control. These results suggested that long
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::729185239d7c5ca056d4c884871c18fc
https://doi.org/10.1021/jf970963q
https://doi.org/10.1021/jf970963q
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1387-1394
The polyphenols in various parts of the tea plant used in manufacture of tea products (young leaves, old leaves, and stem) were analyzed by HPLC. The young leaves (apical bud and the two youngest leaves) were found to be richer (2.7-fold) in polyphen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fc9a95950bb7713b982a899b737e1ba
https://doi.org/10.1021/jf950652k
https://doi.org/10.1021/jf950652k
Publikováno v:
Journal of agricultural and food chemistry. 49(11)
A direct qualitative and quantitative determination of the glycosides of tea aroma compounds at the four stages of the oolong tea manufacturing process (plucking, solar withering, indoor withering, and oolong tea product) was carried out by a capilla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::307ea99bc65385913b600210de0defaa
https://pubmed.ncbi.nlm.nih.gov/11714333
https://pubmed.ncbi.nlm.nih.gov/11714333
Publikováno v:
Food Factors for Cancer Prevention ISBN: 9784431670193
The major biochemically and pharmacologically active polyphenols in the tea leaf are EGCG, EGC, ECG, and EC. The cancer chemopreventive actions of these compounds have been demonstrated in many animal models. The polyphenols and green tea infusion sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c63bb3b2a2728b23dbfb2f29629e2588
https://doi.org/10.1007/978-4-431-67017-9_23
https://doi.org/10.1007/978-4-431-67017-9_23
