Several studies have demonstrated that tea flavonoids protect cells and tissues against free radicals which have been implicated in the etiology of oxidative stress-related disease disorders. However, black tea is commonly consumed with additives that could otherwise affect the bioavailability of the active tea molecules. In this study, the biochemical parameters of Kenyan teas were determined ...

Black tea consumption has been shown to improve peripheral vascular function. Its effect on brain vasculature is unknown, though tea contains small amounts of caffeine, a psychoactive substance known to influence cerebral blood flow (CBF). We investigated the effects on CBF due to the intake of tea components in 20 healthy men in a double-blinded, randomized, placebo-controlled study. On separa...

Tea is consumed by a big part of the world’s population. It has an enormous importance for the Turkish culture. Nearly it is brewed every morning and evening at the all houses. Also it is consumed with lemon wedge. Habitual drinking of tea infusions may significantly contribute to daily dietary requirements of elements. Different instrumental techniques are used for determination of these eleme...

objectives: the aim of this study was to evaluate the effect of six herbal teas on the color stability of two types of nanohybrid and one microhybrid resin composite.  materials and methods: 70 disc-shaped specimens, 210 in total (7*2mm), were fabricated from each of the following materials in metal mould : tetric n ceram, grandio, gradia direct anterior. specimens were stored in distilled wate...

in this study, the effects of different types of hand plucking were studied on green leaf yield and black tea quality. bud and a leaf, bud and two leaves, bud and three leaves and bud and four leaves were the types of hand plucking. plucking was down on chine’s hybrid tea and clone 100 in fuman tea research station. shoots were plucked in flashing period regularly during three years. green leaf...

Data in the food composition analytical literature were reviewed. They were then aggregated and assembled into a provisional database for the major flavonoids in brewed tea. As levels of fermentation increased from green to oolong to black tea, the major flavan-3-ol profiles changed. Total catechins were 13.6 g/100 g in green and 4.2 g/100 g dry weight in black tea. A discussion of methods to c...

Tea is believed to be beneficial for health, and the effects of the fermentation process on its contributions to apoptosis and cell cycle arrest of gastric cancer cells have not been completely investigated. In this study, the chemical components in green tea, black tea and pu-erh tea aqueous extracts were analyzed and compared. The polysaccharide and caffeine levels were substantially higher i...

OBJECTIVE Antioxidant properties of the water extracts of the commercial bagged fruit and flavoured black teas were evaluated and compared with typical black teas of C. sinensis. METHODS Folin-Ciocalteu (FC) assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH radical method were used for these purposes. The content of selected flavonoids and phenolic acids was also determined by...

Tea is one of the most consumed beverages all over the world. Especially, black and green teas are preferred to consume. In Turkey, some local tea houses use sodium bicarbonate (SB) to obtain more infusion by using less than the amount of tea. Therefore, the addition of SB to black and green teas affects element concentrations of these teas. In this study, determination of magnesium (Mg) and ph...

Assessment of black tea quality is a difficult task due to the presence of a large number of chemical compounds. The present day practice in the tea industry for this purpose is to employ the tea-tasters, who evaluate the quality based on their experience and professional acumen. There is a dire need in the industry to assess the tea quality objectively using instrumental methods. In this pursu...