نتایج جستجو برای: tea components

تعداد نتایج: 410447  

2014
Mudasir Ahmad Waqas N Baba Umar Shah Asir Gani

Green tea is manufactured from the leaves of the plant Camellia sinensis and has been regarded to possess anti-cancer, anti-obesity, anti-atherosclerotic, antidiabetic and antimicrobial effects. The main bioactive components present in green tea are polysaccharides, flavonoids, vitamins B, catechin compounds, fluoride and etc. Among them catechin compounds have been proven to have a variety of ...

Journal: :Chest 1994
T Shirai A Sato Y Hara

We describe three patients who worked in green tea factories and developed asthmatic and nasal symptoms after exposure to green tea dust. To clarify what component(s) of green tea leaves might be responsible for causing asthma, we prepared catechins, the major components of green tea leaves. Epigallocatechin gallate (EGCg; MW: 458 daltons), a major catechin, was purified by high-performance liq...

Journal: :The Keio journal of medicine 2017
Takuji Iwamoto Hiroyasu Ikegami Taku Suzuki Satoshi Oki Noboru Matsumura Masaya Nakamura Morio Matsumoto Kazuki Sato

Unlinked total elbow arthroplasty (TEA), which has no mechanical connection between the humeral and ulnar components, has theoretical advantages based on its near-normal elbow kinematics and the preservation of bone stock. Unlinked TEA is appropriate only for patients who have limited bone loss or limited deformity and good ligamentous function. This is because postoperative instability has bee...

Journal: :Physiology & behavior 2010
Mario G Ferruzzi

Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in ...

2012
Zhen Zeng Chunlan Wu Yahui Huang Juan Wu

The volatile components of γ-aminobutyric acid (GABA) tea produced by two different kinds of technological process separately namely: vacuum and water immersion were studied. It was shown by the sensory evaluation that the color of the soup and the extracted leaves of GABA tea were similar to that of the oolong tea, and the smell was similar to the aroma of cooked sweet red dates mixed with som...

Journal: :Journal of agricultural and food chemistry 2000
T Yokozawa E J Cho Y Hara K Kitani

This study investigated the antioxidative activity of green tea extract, and a green tea tannin mixture and its components, under conditions of radical generation using the hydrophilic azo compound, 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) to generate peroxyl radicals at a constant and measurable rate in the cultured renal epithelial cell line, LLC-PK(1), which is susceptible to oxi...

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