نتایج جستجو برای: theaflavin

تعداد نتایج: 200  

Journal: :The British journal of nutrition 2014
Anna Vogiatzoglou Angela A Mulligan Robert N Luben Marleen A H Lentjes Christian Heiss Malte Kelm Marc W Merx Jeremy P E Spencer Hagen Schroeter Gunter G C Kuhnle

Dietary interventions with flavan-3-ols have shown beneficial effects on vascular function. The translation of these findings into the context of the health of the general public requires detailed information on habitual dietary intake. However, only limited data are currently available for European populations. Therefore, in the present study, we assessed the habitual intake of flavan-3-ol mon...

2014
Dagmar Fuchs Young de Graaf Roeland van Kerckhoven Richard Draijer

Beneficial effects of flavonoid-rich black and green tea on macrocirculation have been well established. Theaflavins are unique to black tea as they are formed from catechins during the enzymatic oxidation of tea leaves. The study was performed to gain more insight into the effects of theaflavins on microcirculation and to compare effects with another important flavonoid class, the green tea de...

Journal: :Cardiovascular research 2007
Verena Stangl Henryk Dreger Karl Stangl Mario Lorenz

Tea-derived polyphenols have attracted considerable attention in the prevention of cancer and cardiovascular diseases. In comparison to tumour cells, the elucidation of their molecular targets in cardiovascular relevant cells is still at the beginning. Although promising experimental and clinical data demonstrate protective effects for the cardiovascular system, little information is actually a...

Journal: :International Journal of Food Properties 2021

The aim of current research was to determine the effect different extraction techniques on antioxidant capacity green tea, black tea and ginger polyphenols. Initially, raw materials were subjected compositional analysis. Afterward, bioactive moieties from all samples extracted through ultrasound conventional solvent method using solvents (i.e. ethanol, methanol water). Furthermore, functional i...

روفی گری حقیقت, شیوا, شکرگزار, سیداحمد تقی, صبوری هلستانی, صمد, چراغی, کلثوم,

Changes in black tea quality were studied for three subsequent years and in different times of plucking (spring, summer and autumn) in the form of two leaves and a bud. Percentage of waste, total sensory scores, total soluble solid, caffeine, theaflavin, thearobigin, total color and brightness were evaluated in black tea. The data were analyzed in split plot design based on randomized complete ...

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