Studies on the Colored Components in Black Tea Infusion

Study on lead levels in infusion time of imported green and black tea (Camellia sinensis L)

Background: Nowadays, tea is the most popular and frequently consumed beverages in the world after water. There are some beneficial trace elements in tea such as fluoride, caffeine and essential minerals, although there may be heavy metals in tea leaves which threat seriously human health. Therefore, the main objective of current study was to determine and monitor lead content in imported black...

the u.s. policy in central asia and its impact on the colored revolutions in the region (the case study of tulip revolution in kyrgyzstan)

چکیده ندارد.

Chemical studies on plant polyphenols and black tea pigments

Comparison of Sour and Black Tea Consumption on the Serum Lipid Oxidizability in Diabetic Patients

OBJECTIVE: Oxidative stress is a serious complication in diabetic patients. Black tea and also sour tea contained some flavonoids with antioxidant properties and may be helpful in prevention of lipid oxidation. The aim of this study was to compare the effects of sour tea and black tea on in-vitro copper induced serum lipids oxidizability in diabetic patients. MATERIALS AND METHODS: In this se...

Creaming in black tea.

Tea cream is the precipitate formed as tea cools. Its formation has been studied by X-ray scattering, and it is shown that a higher tea concentration leads to earlier onset of creaming and larger particles and that addition of theaflavin and calcium promotes creaming. Association constants between the major components of black tea have been obtained using NMR and show that calcium and glucose e...