Zobrazeno 1 - 10
of 255
pro vyhledávání: '"Thearubigin"'
Autor:
Mohammad Afzal Hossain, Tanvir Ahmed, Md. Sakib Hossain, Pappu Dey, Shafaet Ahmed, Md. Monir Hossain
Publikováno v:
Heliyon, Vol 8, Iss 2, Pp e08948- (2022)
This research work aimed to optimize the fermentation time, temperature, and relative humidity of the black tea produced from Bangladesh Tea 2 (BT-2) variety by observing their quality parameters. Total theaflavin (TF), thearubigin (TR), the ratio of
Externí odkaz:
https://doaj.org/article/423431697d404893b7cf4b9043c30a20
Publikováno v:
Molecules, Vol 27, Iss 3, p 942 (2022)
Tea (Camellia sinensis, Theaceae) is one of the most widely consumed beverages in the world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the manufacture and chemical composition. Catechins, theaflavins, and
Externí odkaz:
https://doaj.org/article/31a6922ac337464eaec59898c8de5b9f
Akademický článek
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Autor:
Yosuke Matsuo, Takashi Tanaka
Publikováno v:
Chemical and Pharmaceutical Bulletin. 68(12):1131-1142
Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four tea catechins during tea fermentation. However, only limited groups of dimeric oxidation products, such as theaflavins, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb09a31689d32b1c295882985cbeb4a3
https://nagasaki-u.repo.nii.ac.jp/records/26252
https://nagasaki-u.repo.nii.ac.jp/records/26252
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 221-227 (2014)
This work monitors flavonoid pigments (theaflavins and thearubigins), and chlorophyll in green teas from different growing regions (India, China, Russia, Vietnam). These pigments affect the quality of the finished tea infusion and their quantity is a
Externí odkaz:
https://doaj.org/article/6010600563764e2c94b7d8f00b07ccc4
Publikováno v:
The Nucleus. 64:143-156
Epigenetic alterations, broadly divided into DNA methylation, Histone modifications and interference by non-coding RNAs can often lead to carcinogenesis. Alterations in epigenetic machinery may be due to numerous factors, including exposure to toxic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7b35f3e0b053a2efa97cde427d87755
https://doi.org/10.1007/s13237-020-00346-9
https://doi.org/10.1007/s13237-020-00346-9
Publikováno v:
Nutrition Research. 61:64-81
Flavonoid consumption has reported health benefits such as reducing cardiovascular disease risk factors, improving endothelial function, and delaying age-related cognitive decline. However, there are little dietary intake data for Australians, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::021ca0a00492829d7d55fc0c04cb4b13
https://doi.org/10.1016/j.nutres.2018.10.006
https://doi.org/10.1016/j.nutres.2018.10.006
Autor:
Tanaka, Takashi, Matsuo, Yosuke
Publikováno v:
Chemical and Pharmaceutical Bulletin. 68(12):1131-1142
Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four tea catechins during tea fermentation. However, only limited groups of dimeric oxidation products, such as theaflavins, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::8200bfe958ed2188db530fe81250239c
http://hdl.handle.net/10069/40456
http://hdl.handle.net/10069/40456
Publikováno v:
International Journal of Environmental Science and Technology. 18:3013-3022
Coffee wastewater contains a high amount of caffeine, which causes adverse effects on the environment. Current treatment strategies focus majorly on overall chemical oxygen demand (COD) reduction and do not focus on caffeine degradation in wastewater
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00a9b9425dd024a7ee2ec06fc448b897
https://doi.org/10.1007/s13762-020-03019-x
https://doi.org/10.1007/s13762-020-03019-x
Publikováno v:
Critical Reviews in Food Science and Nutrition. 61:1556-1566
As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea's characteristic color, mouthfeel, and potential health benefits. But compared to lower molecular weight black tea polyphenols, there are fewer researches t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6bcf9da22a31d20f1c6f64af48fe0ea
https://doi.org/10.1080/10408398.2020.1762161
https://doi.org/10.1080/10408398.2020.1762161