Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Liugang Shi"'
Autor:
Manyou Yu, Jiayuan Zhao, Qingling Xie, Junlin Deng, Yongqing Zhu, Jian Chen, Zhuoya Xiang, Ting Zhang, Gang Liu, Chen Xia, Liugang Shi, Bin Wu, Irene Gouvinhas, Ana Novo Barros
Publikováno v:
Foods, Vol 13, Iss 17, p 2749 (2024)
Constipation, a widespread gastrointestinal disorder, often leads to the exploration of natural remedies. This study examines the efficacy of Golden Flower Tibetan Tea Polysaccharides (GFTTPs) in alleviating constipation in mice. Chemical analyses re
Externí odkaz:
https://doaj.org/article/fdf8643c53274085b6ce2d10a1932cb7
Autor:
Junlin Deng, Kebin Luo, Chen Xia, Yongqing Zhu, Zhuoya Xiang, Boyu Zhu, Xiaobo Tang, Ting Zhang, Liugang Shi, Xiaohua Lyu, Jian Chen
Publikováno v:
Heliyon, Vol 10, Iss 5, Pp e27145- (2024)
“Golden-flower” Tibetan tea (GTT) is an innovative dark tea fermented via fungus Eurotium cristatum. To study GTT effects on alleviating the symptoms of type 1 diabetes mellitus (T1DM), GTT's extract (GTTE) was prepared. GTTE chemical composition
Externí odkaz:
https://doaj.org/article/6869c822ffb34ac19b4ea12cd4cb5354
Autor:
Kebin LUO, Junlin DENG, Zhuoya XIANG, Boyu ZHU, Chen XIA, Yongqing ZHU, Juan LI, Yingjiao ZHANG, Jian CHEN, Xiaohua LÜ, Liugang SHI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 383-389 (2023)
The phenolic components, antioxidation, and anticancer effects of different polar parts of ethanol extract of Jinhua Tibetan tea were studied. Three polar fractions, i.e., ethyl acetate, n-butyl alcohol, and water fractions, of ethanol extract of Jin
Externí odkaz:
https://doaj.org/article/44429e75ead34bcfbf14025cfdda71d3
Autor:
Chen XIA, Yanghang HE, Junlin DENG, Zhuoya XIANG, Qingling XIE, Yongqing ZHU, Jian CHEN, Boyu ZHU, Gang LIU, Liugang SHI
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 305-310 (2022)
In order to investigate the formation and changes of aroma components during the pile-fermentation of Jinhua Tibetan tea, chromatography-mass spectrometry (GC-MS) was used to determine the volatile component, and sensory evaluation was used to test t
Externí odkaz:
https://doaj.org/article/fcfce9867c7b473fa143b64a132cbcd1
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 69-74 (2022)
In order to study the distribution of components (aqueous extract, alcohol precipitation and supernate) in the water extract of Tibetan tea after alcohol precipitation, the basic components, total polyphenols, total flavonoids, and tea pigments were
Externí odkaz:
https://doaj.org/article/3eb6ee7d6a014922be36bda96744ce0d