Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Xingfei LAI"'
Autor:
Ruohong Chen, Lingli Sun, Suwan Zhang, Qiuhua Li, Shuai Wen, Xingfei Lai, Qian Li, Junxi Cao, Shili Sun
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101470- (2024)
The sensory quality of black tea (BT) influenced by various factors, among which tree age is particularly significant. People prefer BT produced by fresh leaves from old tea trees, yet the correlation between tree age and tea quality has not been tho
Externí odkaz:
https://doaj.org/article/f4fcc158bbf94ecaa9c2d3a28f209b4b
Autor:
Yu Wu, Qiuhua Li, Junxi Cao, Fenling Fan, Lishe Gan, Rihui Wu, Jingwei Jin, Ruohong Chen, Lingli Sun, Zhenbiao Zhang, Xingfei Lai, Wing-Leung Wong, Shili Sun, Dongli Li
Publikováno v:
Food & Nutrition Research, Vol 67, Pp 1-12 (2023)
Background: Black tea is fully fermented tea with abundant functional components that benefit the gastrointestinal tract. But whether black tea extract relieves constipation is unknown. Therefore, we used loperamide to induce constipation in mice to
Externí odkaz:
https://doaj.org/article/223fdd1e7f054400a88225df7243ecca
Autor:
Xingfei LAI, Quan DENG, Shenguang FAN, Lingli SUN, Ruohong CHEN, Qiuhua LI, Zhenbiao ZHANG, Shili SUN
Publikováno v:
Guangdong nongye kexue, Vol 50, Iss 4, Pp 123-131 (2023)
【Objective】The differences of biochemical components of Pu-erh raw tea stored at different times and its antioxidant activity in aged mice were determined and compared.【Method】The contents of water extraction, tea polyphenols, catechins, amin
Externí odkaz:
https://doaj.org/article/9c747b06aca5448b9cb5bbb3f2c70103
Autor:
Zhenbiao Zhang, Xuming Deng, Ruohong Chen, Qiuhua Li, Lingli Sun, Junxi Cao, Zhaoxiang Lai, Xingfei Lai, Zaihua Wang, Shili Sun, Lingzhi Zhang
Publikováno v:
Foods, Vol 13, Iss 12, p 1908 (2024)
The bioactivity of tea polysaccharides (TPs) has been widely reported, but studies to date have focused on green tea. Some human health investigations have implied that black tea may possess potential antidiabetic effects, but less is known about the
Externí odkaz:
https://doaj.org/article/7ca3705d78484576b4c2722cfd9b5ecf
Autor:
Suwan Zhang, Lingli Sun, Shuai Wen, Ruohong Chen, Shili Sun, Xingfei Lai, Qiuhua Li, Zhenbiao Zhang, Zhaoxiang Lai, Zhigang Li, Qian Li, Zhongzheng Chen, Junxi Cao
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100991- (2023)
The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC–MS methods to analyze the aroma compounds of new tea (2021) versus aged tea groups (2015, 2017, and 2019). A
Externí odkaz:
https://doaj.org/article/345c07ac1dcc47c1b1f000ba0ceee126
Autor:
Dan Wu, Ruohong Chen, Wenji Zhang, Xingfei Lai, Lingli Sun, Qiuhua Li, Zhenbiao Zhang, Junxi Cao, Shuai Wen, Zhaoxiang Lai, Zhigang Li, Fanrong Cao, Shili Sun
Publikováno v:
Food & Nutrition Research, Vol 66, Pp 1-16 (2022)
Background: The health benefits of tea are as diverse including the reduction of uric acid levels. Xanthine oxidase is the most directly mediated enzyme in the production of uric acid. Objective: To explore the inhibitory effects of different teas an
Externí odkaz:
https://doaj.org/article/f66aa566a19248adb7935258eb5ab8b5
Autor:
Ruohong Chen, Xingfei Lai, Limin Xiang, Qiuhua Li, Lingli Sun, Zhaoxiang Lai, Zhigang Li, Wenji Zhang, Shuai Wen, Junxi Cao, Shili Sun
Publikováno v:
Food & Nutrition Research, Vol 66, Pp 1-12 (2022)
Background: Obesity is a global public health concern and increases the risk of metabolic syndrome and other diseases. The anti-obesity effects of various plant-derived bioactive compounds, such as tea extracts, are well-established. The mechanisms u
Externí odkaz:
https://doaj.org/article/d01c42fd0c4241858294fc756bc1de59
Autor:
Lianghua Wen, Lingli Sun, Ruohong Chen, Qiuhua Li, Xingfei Lai, Junxi Cao, Zhaoxiang Lai, Zhenbiao Zhang, Qian Li, Guang Song, Shili Sun, Fanrong Cao
Publikováno v:
Foods, Vol 12, Iss 18, p 3414 (2023)
Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the higher content of polyphenols and lower content of amino acids. Microbi
Externí odkaz:
https://doaj.org/article/27850774630b4055b209d21c0c24e7b9
Autor:
Xingfei Lai, Xinrong Wang, Shuai Wen, Lingli Sun, Ruohong Chen, Zhenbiao Zhang, Qiuhua Li, Junxi Cao, Zhaoxiang Lai, Zhigang Li, Shili Sun, Xiaohui Liu
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Acute alcoholic intoxication (AAI) is a pathological process of multiple system damage caused by a large amount of alcohol, especially in the liver. Although tea extracts alleviate AAI and alcohol-induced liver damage, the mechanisms underlying the p
Externí odkaz:
https://doaj.org/article/12989747d28c4739ba7dc518d1bede8e
Autor:
Qiuhua Li, Xingfei Lai, Lingli Sun, Junxi Cao, Caijin Ling, Wenji Zhang, Limin Xiang, Ruohong Chen, Dongli Li, Shili Sun
Publikováno v:
Food & Nutrition Research, Vol 64, Iss 0, Pp 1-13 (2020)
Background: As a typical representative of metabolic syndrome, obesity is also one of the extremely dangerous factors of cardiovascular diseases. Thus, the prevention and treatment of obesity has gradually become a global campaign. There have been ma
Externí odkaz:
https://doaj.org/article/146308fdd03a422cab6772f63ecf660c