Green tea and its components possess antioxidative effects in vivo and in vitro. In this study, suppressive effects of green tea extracts on oxidative stress induced by dietary lipid peroxidation products were investigated in the rat liver in vivo. Green tea extracts (10 mg/rat/day for 3 days) were orally administered to male Wistar rats (five-week-old) 10 minutes prior to the post-oral adminis...

This study aimed to determine the effect of various types tea solutions on characteristics Wong Tea. used a Randomized Block Design (RBD) 4 treatments with replications. The results showed that there were significant differences in organoleptic quality including taste, aroma, and color tea. research pH, total acid, alcohol content, soluble solid no difference. pH ranged from 3.28 - 3.35, 13.90°...

Tibetan tea (Kangzhuan) is an essential beverage of the Tibetan people. In this study, a lyophilized aqueous extract of Tibetan tea (LATT) was prepared and analyzed by HPLC. The results suggested that there were at least five phenolic components, including gallic acid, and four catechins (i.e., (+)-catechin, (-)-catechin gallate (CG), (-)-epicatechin gallate (ECG), and (-)-epigallocatechin gall...

all of the tea plantations in iran are concentrated in the caspian sea region on soils previously developed under deciduous natural forests. this research conducted to study the effect of land use change (from forest to tea) on selected physico-chemical and mineralogical properties of soils under humid climate and mountainous landscape in northern iran. three transects facing west to northwest ...

Tea is produced from the Camellia sinensis plant and can generally be divided into categories based on how they are processed. In general, green tea that is unfermented C. sinensis has been considered superior to black tea in health benefits. It contains a unique set of catechins that possess biological activity as antioxidant, anti-inflammatory and antiproliferative, which is potentially signi...

Tea is an infusion of the leaves of the Camellia sinensis plant and is the most widely consumed beverage in the world after water. The main chemical components in teas are phenolic compounds (tea polyphenols, mainly tea catechins). A large number of in vitro and in vivo scientific studies have supported that the tea polyphenols can provide a number of health benefits such as, reducing the incid...

Chen Q., Zhao J., Liu M., Cai J. (2008): Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition. Czech J. Food Sci., 26: 360–367. Due to more and more tea varieties in the current tea market, rapid and accurate identification of tea (Camellia sinensis L.) varieties is crucial to the tea quality control. Fourier Transform Near-Infr...