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Articoli di riviste sul tema "Green tea"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 25 luglio 2025

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1

Rahman, M., I. A. Jahan, S. Ahmed, et al. "Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh." Food Research 5, no. 3 (2021): 107–11. http://dx.doi.org/10.26656/fr.2017.5(3).491.

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People in Bangladesh are traditionally used to consume mainly black tea. However, some tea manufacturing companies are now producing green tea, though in a small scale. To create new knowledge as well as awareness about the consumption of green tea, the present study was carried out to compare the black and green tea available in Bangladesh based on their bioactive compounds and antioxidant activity. A total of eight brands of black tea and two brands of green tea were bought from the supermarkets. Total phenolics, total tannin, total flavonoids, and caffeine content were measured as bioactive

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&NA;. "Green tea." Reactions Weekly &NA;, no. 1163 (2007): 14. http://dx.doi.org/10.2165/00128415-200711630-00043.

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&NA;. "Green tea." Reactions Weekly &NA;, no. 1132 (2006): 10–11. http://dx.doi.org/10.2165/00128415-200611320-00028.

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&NA;. "Green tea." Reactions Weekly &NA;, no. 1135 (2007): 17. http://dx.doi.org/10.2165/00128415-200711350-00065.

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&NA;. "Green tea." Reactions Weekly &NA;, no. 1269 (2009): 22. http://dx.doi.org/10.2165/00128415-200912690-00061.

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&NA;. "Green tea." Reactions Weekly &NA;, no. 1249 (2009): 23. http://dx.doi.org/10.2165/00128415-200912490-00074.

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&NA;. "Green tea." Reactions Weekly &NA;, no. 1308 (2010): 20. http://dx.doi.org/10.2165/00128415-201013080-00055.

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Hutcheon, Deborah A., and Jane Ziegler. "Green Tea." Topics in Clinical Nutrition 29, no. 3 (2014): 268–77. http://dx.doi.org/10.1097/tin.0000000000000004.

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Hume, Anne L. "Green tea." Pharmacy Today 25, no. 9 (2019): 16. http://dx.doi.org/10.1016/j.ptdy.2019.08.007.

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Guslandi, Mario. "Green tea." Alimentary Pharmacology & Therapeutics 19, no. 10 (2004): 1135. http://dx.doi.org/10.1111/j.1365-2036.2004.01953.x.

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Song, H. S. "Antioxidant effects of green tea extracts on lipid oxidation of half-dried eels." Food Research 5, no. 2 (2021): 62–66. http://dx.doi.org/10.26656/fr.2017.5(2).620.

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In order to explore the change of lipid oxidation of half-dried eels treated with green tea extracts and stored frozen, acid values, peroxide values, carbonyl values, and TBA values were measured. The eels were placed into the plastic bag and soaked for 1 hr in the solution mixed with distilled water and green tea extracts, and also vacuumed and stored frozen at –18 ∼ –20°C for 9 months after being dried with a hot-air blower for 15 hrs at 35°C (Aw 90-91). The control consisted of eels prepared in the same way without any pretreatment. At the end of the 1st month, 3rd month, 6th month, and 9th

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Record, Ian R., Jennifer K. McInerney, and Ivor E. Dreosti. "Black tea, green tea, and tea polyphenols." Biological Trace Element Research 53, no. 1-3 (1996): 27–43. http://dx.doi.org/10.1007/bf02784542.

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Li, Yong, Xunhua Zheng, Xiaoqing Fu, and Yanzheng Wu. "Is green tea still ‘green’?" Geo: Geography and Environment 3, no. 2 (2016): e00021. http://dx.doi.org/10.1002/geo2.21.

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Susilowati, Agustina, Qarriy ‘Aina Urfiyya, Andi Wijaya, Reksi Sundu, and Risa Supriningrum. "Perbandingan Efek Antihipertensi Ekstrak Etanol White Tea, Yellow Tea, Black Dragon Tea dan Green Tea." Media Farmasi 20, no. 1 (2024): 101–9. http://dx.doi.org/10.32382/mf.v20i1.236.

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Comparison Of Antihypertension Effects Of White Tea, Yellow Tea, Black Dragon Tea And Green Tea Ethanol Extracts In Indonesia, hypertension is still a significant health issue. Every year, Indonesia sees a rise in the prevalence of hypertension. Green tea, black dragon tea, white tea, and yellow tea all contain flavonoid antioxidants that may be used to treat hypertension by acting through the antioxidant route. The comparison of the antihypertensive effects of various ethanol extracts of white tea, yellow tea, blackdragon tea, and premium green tea (Camellia sinensis L.) is the main goal of t

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Naumovski, Nenad, Alexandra Foscolou, Nathan M. D’Cunha, et al. "The Association between Green and Black Tea Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDiterranean ISlands (MEDIS) Epidemiological Studies." Molecules 24, no. 10 (2019): 1862. http://dx.doi.org/10.3390/molecules24101862.

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Tea is one of the most-widely consumed beverages in the world with a number of different beneficial health effects, mainly ascribed to the polyphenolic content of the tea catechins. The aim of this study was to examine the consumption of green, black, or no tea, in relation to the previously validated successful ageing index (SAI; higher values “healthier” ageing) in a combined analysis of adults aged >50 years old from the ATTICA (n = 1128 adults from Athens, Greece metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek island and Mani) studies.

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Stoddart, Alison. "Green tea therapy." Nature Materials 13, no. 11 (2014): 998. http://dx.doi.org/10.1038/nmat4128.

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Muir, Maya. "(Green) Tea Time." Alternative and Complementary Therapies 4, no. 1 (1998): 43–47. http://dx.doi.org/10.1089/act.1998.4.43.

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Kumar, Nagi B. "Green Tea Polyphenols." Evidence-Based Integrative Medicine 2, no. 1 (2005): 13–18. http://dx.doi.org/10.2165/01197065-200502010-00004.

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Ross, Stephanie Maxine. "Green Tea Chings." Holistic Nursing Practice 21, no. 5 (2007): 280–82. http://dx.doi.org/10.1097/01.hnp.0000287991.47838.94.

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Zhou, Pinqian, Mengjuan Chen, Qiang Bao, Hua Wang, Yuanjiang Wang, and Haiping Fu. "The Effect of Intercropping with Different Leguminous Green Manures on the Soil Environment and Tea Quality in Tea Plantations." Microorganisms 12, no. 8 (2024): 1721. http://dx.doi.org/10.3390/microorganisms12081721.

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Intercropping with green manure is a soil-sustainable cultivation practice that has demonstrated positive impacts on tea growth and the soil environment in tea plantations. Nevertheless, research examining the effect of leguminous green manure varieties in tea plantations is scarce. This study aimed to analyze the tea quality and soil environment components in response to intercropping with three distinct leguminous green manures, Cassia sophera cv. Chafei 1 (CF), Sesbania cannabina (Retz.) Pers. (SC), and Chamaecrista rotundifolia (Pers.) Greene (CR), with 70% chemical fertilizer, and compare

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HUI, KEE XIAO, and SITI RAIHANAH SHAFIE. "ADDITION OF MILK ENHANCED THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF Camellia sinensis (GREEN TEA) BEVERAGES." Malaysian Applied Biology 50, no. 3 (2021): 95–104. http://dx.doi.org/10.55230/mabjournal.v50i3.2011.

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The study was aimed to determine the effects of adding milk, sugar and sweeteners to the total phenolic content and antioxidant activity of Camellia Sinensis (green tea) powder. Six green tea samples were brewed in cold water and whisked: Green tea powder (G), green tea powder with sugar (GS), green tea powder with aspartame (GA), green tea powder with milk (GM), green tea powder with milk and sugar (GMS) and green tea powder with milk and aspartame (GMA). The total phenolic content of green tea powder samples was evaluated by using Folin-Ciocalteu assay while α,α-diphenyl-2-picrylhydrazyl (DP

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Auralia, Muthia, Bambang Sumanto, and Irene Kartika Eka Wijayanti. "POLA KONSUMSI DAN KOMPONEN YANG DIPERTIMBANGKAN OLEH KONSUMEN TEH HITAM DAN TEH HIJAU DI KECAMATAN PURWOKERTO SELATAN." SEPA: Jurnal Sosial Ekonomi Pertanian dan Agribisnis 20, no. 2 (2023): 214. http://dx.doi.org/10.20961/sepa.v20i2.58512.

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<p><em>People consume black tea and green tea with certain characteristics in accordance with their wishes and needs. The rating of the product shows the attitude of the people towards a product as well and also reflects their preferences in spending and consuming a product. The aim of this research is to analyse the characteristics of black tea and green tea consumers, to analyse green tea and black tea consumption patterns, and to analyse the components that consideration the preferences of black tea and green tea consumers. Research was held in Southern Purwokerto Sub-district,

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D. S.G. G. C. Swarnathilake and Don Chandana Abeysinghe. "Improving the quality and the taste of green tea ice cream by identifying suitable cultivar, agronomic practices and processing techniques of Assamica tea grown in Sri Lanka." World Journal of Advanced Research and Reviews 8, no. 1 (2020): 062–68. http://dx.doi.org/10.30574/wjarr.2020.8.1.0354.

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The objectives of this study were to find the most suitable tea cultivar, shading effect and best tea processing technique for production of green tea powder with low astringency and amount of green tea addition to produce ice cream with best flavor and medicinal values. Green tea powder was manufactured using five different cultivars i.e. TRI 2023, TRI 2026, TRI 2027, TRI 4042 and TRI 4047 grown under shaded and un-shaded conditions with three processing techniques namely; steaming, pan firing and freeze drying and green tea ice cream was prepared using processed green tea powder. To reveal t

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Maheswari, C., R. Venkatnarayanan, P. Babu, and C. S. Kandasamy. "Green Tea (Cardiac Tea) vs Java Tea (Kidney Tea): A Review." Research Journal of Pharmacy and Technology 8, no. 1 (2015): 94. http://dx.doi.org/10.5958/0974-360x.2015.00018.9.

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Dabaladeniya, Sudilikara Gedara Gayathri Chathurika Swarnathilake, and Chandana Abeysinghe Don. "Improving the quality and the taste of green tea ice cream by identifying suitable cultivar, agronomic practices and processing techniques of Assamica tea grown in Sri Lanka." World Journal of Advanced Research and Reviews 8, no. 1 (2020): 062–68. https://doi.org/10.5281/zenodo.4318045.

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The objectives of this study were to find the most suitable tea cultivar, shading effect and best tea processing technique for production of green tea powder with low astringency and amount of green tea addition to produce ice cream with best flavor and medicinal values. Green tea powder was manufactured using five different cultivars <em>i.e. </em>TRI 2023, TRI 2026, TRI 2027, TRI 4042 and TRI 4047 grown under shaded and un-shaded conditions with three processing techniques namely; steaming, pan firing and freeze drying and  green te

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Jakubczyk, Karolina, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, and Karolina Skonieczna-Żydecka. "Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition." Foods 13, no. 1 (2023): 50. http://dx.doi.org/10.3390/foods13010050.

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Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kom

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Jung, Yun-Jung, So-Hyoung Jung, and Hyun-Ju Jo. "Recognition of the Characteristics Related to Green Tea and Beverage Consumption in Adult Males by Body Mass Index." Korean Tea Society 28, no. 3 (2022): 39–47. http://dx.doi.org/10.29225/jkts.2022.28.3.39.

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This study sought to investigate the characteristics related to the consumption of green tea and beverages by adult males according to their body mass index. The characteristics examined included preference, taste, image, and perception of health efficacy according to the type of beverage consumed. Further, the variations in the characteristics related to beverage consumption according to the body mass index of the subjects were compared. The characteristics were assessed using a self-administered questionnaire rated on a five-point Likert scale. Adult males who usually consume green tea

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Mello, Lucilene Dornelles, and Tiele Garcia Tunes. "INFLUENCE OF PERMANGANATE INDEX IN THE PARAMETERS AS TOTAL PHENOL CONTENT AND TOTAL ANTIOXIDANT ACTIVITY OF EXTRACTS OF CAMELLIA SINENSIS." International Journal of Pharmacy and Pharmaceutical Sciences 9, no. 8 (2017): 110. http://dx.doi.org/10.22159/ijpps.2017v9i8.19270.

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Objective: This study estimated the Permangante Index (IKMnO4) and evaluated its correlation with parameters as total phenols (FT) and total antioxidant activity (TAA) of commercial teas of Camellia sinensis, fermented, unfermented and blended with other plants.Methods: The aqueous extracts were prepared from commercial samples of green and black teas, green tea blended with lemon (Camellia sinensis with Citrus limonium), green tea blended with mint (Camellia sinensis with Mentha piperita), green tea blended with peach (Camellia sinensis with Prunus persica) and green tea blended with orange (

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Putri, Fika Melinda, Susi Susi, and Desy Purnama Sari. "Pengaruh Berkumur Dengan Larutan Teh Hijau dan Teh Hitam Terhadap pH Saliva." Andalas Dental Journal 7, no. 1 (2019): 1–12. http://dx.doi.org/10.25077/adj.v7i1.129.

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The prevalence of caries in Indonesia has increased by 53.53% from 2013 to 2018. Low salivary pH (potential of Hydrogen) is one of the main causes of dental caries. Acid as metabolic product of oral microorganism can decrease the salivary pH. The purpose of this paper is to determine the effect of gargling with green and black tea solutions on salivary pH. The increasing of salivary pH linear to salivary secretion. Gargling with green tea or black tea is one of the ways that can increase salivary secretion and pH by provides a mechanical and chemical stimulus to the oral cavity. Green tea and

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Zhao, Tiantian, Chao Li, Shuai Wang, and Xinqiang Song. "Green Tea (Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology." Molecules 27, no. 12 (2022): 3909. http://dx.doi.org/10.3390/molecules27123909.

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Objectives Green tea (Camellia sinensis) is a kind of unfermented tea that retains the natural substance in fresh leaves to a great extent. It is regarded as the second most popular drink in the world besides water. In this paper, the phytochemistry, pharmacology, and toxicology of green tea are reviewed systematically and comprehensively. Key findings Green tea has been demonstrated to be good for human health. Nowadays, multiple pharmacologically active components have been isolated and identified from green tea, including tea polyphenols, alkaloids, amino acids, polysaccharides, and volatil

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Jayathilaka, U. G. M. D., G. A. A. R. Perera, A. M. G. N. Rathnayake, and K. G. B. A. Samarasinghe. "Potential of Utilizing Corn Silk (<em>Stigma maydis</em>), Thebu Leaves (<em>Costus speciosus</em>), Green and Purple Guava (<em>Psidium guajava</em>) Leaves in Formulating Green Tea and Black Tea Blends." Journal of Agricultural Sciences – Sri Lanka 20, no. 1 (2025): 38–47. https://doi.org/10.4038/jas.v20i1.10223.

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Purpose: Underutilized plant materials such as corn silk (Stigma maydis), guava leaves (Psidium guajava), and ‘thebu’ leaves (Costus speciosus) are rich sources of various phytochemicals with potential health benefits. This study was carried out to investigate the potential of developing green tea and black tea blends by incorporating corn silk, green and purple guava leaves, and ‘thebu’ leaves.Research Method: Five green tea and black tea blends were prepared using steamed and dried ‘thebu’ leaves, corn silk, and green and purple guava leaves. Sensory properties of the samples were evaluated.

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Reich, Eike, Anne Schibli, Valeria Widmer, Ruth Jorns, Evelyn Wolfram, and Alison DeBatt. "HPTLC Methods for Identification of Green Tea and Green Tea Extract." Journal of Liquid Chromatography & Related Technologies 29, no. 14 (2006): 2141–51. http://dx.doi.org/10.1080/15512160600760293.

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Prawira-Atmaja, Mukhammad Iqbal, Sugeng Haryanto, Hilman Maulana, Shabri Shabri, and Dr Dadan Rohdiana. "Karakteritik sifat alir bubuk teh hijau yang diproses dengan metode penepung berbeda." Jurnal Sains Teh dan Kina 21, no. 2 (2019): 85–95. http://dx.doi.org/10.22302/pptk.jur.jptk.v21i2.147.

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Recently, the public interest in green tea powder is increasing. Green tea powder is produced through the process stage: withering in hot steam, drying, and reducing size. The size reduction process on green tea powder is an important step because it will affect the characteristics of the powder flow properties. This study aims to determine the flow properties of green tea powder processed by different milling method. The milling method used are disc milling (DM) and stone milling (SM). Green tea powder was analyzed including moisture content, particle size distribution using dynamic laser sca

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Wu, Feifei, Bo Lin, Jing Chen, et al. "Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine." Fermentation 10, no. 9 (2024): 449. http://dx.doi.org/10.3390/fermentation10090449.

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Green tea is a non-fermented tea with flavor and polyphenols. Aroma is one of the important quality indicators of tea. Fermented green tea wine can solve the problem of low-grade tea, which has more bitterness and less aroma. In this study, Camellia sinensis var. pubilimba Hung T. Chang (Kaishan white tea 2) was screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) to benzyl alcohol and phenethyl alcohol presenting a fruity aroma, dimethyl sulfide presenting a green tea aroma, and rich tea polyphenols with contents of 2.08, 2.43, 12.26 and 3.72%, respectively. The optima

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Hu, Wenwen, Gege Wang, Shunxian Lin, et al. "Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method." Foods 11, no. 15 (2022): 2204. http://dx.doi.org/10.3390/foods11152204.

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Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were comparatively analyzed based on the OAV-splitting method. The results showed that OAV were green tea (492.02), red tea (471.88), oolong tea (302.74), white tea (68.10), and dark tea (55.98). The odor index I(o) indicated that green tea was strong-fla

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Song, Dae-Kyu. "Green tea: a tea or a remedy?" Integrative Medicine Research 3, no. 1 (2014): 1–3. http://dx.doi.org/10.1016/j.imr.2014.01.002.

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Nafisah, Umi, Aptika Oktaviana Trisna Dewi, and Anes Aisna Hana Lulu. "Determination of Catechin Content in Green and Black Tea (Camellia sinensis L.) by UV-Vis Spectrophotometric Method." Jurnal Sains dan Kesehatan 6, no. 1 (2024): 24–30. http://dx.doi.org/10.25026/jsk.v6i1.2166.

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Tea is one of the most commonly consumed beverages around the world. The chemical compounds contained in tea have a good effect on health because they contain polyphenolic compounds, catechins. This study examined the catechin compound content of black tea and green tea from Karanganyar (A) and Malang (B). This research aims to determine the differences in catechin levels in black and green tea types in Malang, East Java, and Karanganyar, Central Java plantations. The research method used was experimental. Identification of catechin content was done using UV-Vis Spectrophotometry method. Tea i

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Luo, Qiong, Jia-Rong Zhang, Hua-Bin Li, et al. "Green Extraction of Antioxidant Polyphenols from Green Tea (Camellia sinensis)." Antioxidants 9, no. 9 (2020): 785. http://dx.doi.org/10.3390/antiox9090785.

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In this study, the feasibility of improving the extraction yield of green tea antioxidant polyphenols by the combination of ultrasound-assisted extraction (UAE) and deep eutectic solvents (DESs) was investigated. Choline chloride (ChCl)-glycerol was selected as the best DES among 12 ChCl-based DESs to extract tea antioxidant polyphenols. Subsequently, the influences of extraction parameters on total phenolic content (TPC) values were investigated, and liquid/solid ratio, ultrasonic power, and ultrasonic time were optimized based on the response surface methodology. The optimal extraction condi

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Sudjatini, Sudjatini. "OPTIMASI EKSTRAKSI DAN PENENTUAN KANDUNGAN KATEKIN DALAM TEH HIJAU (Camellia sinensis) MENGGUNAKAN METODA HPLC." AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 2, no. 1 (2019): 43–49. http://dx.doi.org/10.37631/agrotech.v2i1.8.

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This research was designed to determine the optimum period extraction time for catechin green tea using boiling water and ethyl acetate as a solubilizing agent, whereas the composition and the content of catechin green tea were measured using High Performance Liquid Chromatography (HPLC). A single factor experiment design was used. The period extraction time of green tea using boiling water and ethyl acetate were 5, 20, 35 and 60 minutes. The proportion of green tea at the extraction process was 1:15 (weight/volume). The extraction process using boiling water was done twice to get the maximum

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Srimanothip, Anjaly, and Phakkharawat Sittiprapaporn. "Electroencephalographical investigation of drinking green tea to the human brain." Asian Journal of Medical Sciences 11, no. 1 (2020): 33–36. http://dx.doi.org/10.3126/ajms.v11i1.26530.

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Background: Nowadays green tea has become one of the most popular drinks all over the world. Evidences suggest that green tea become second most consumer following regular drinking water. Green tea contains Theanine, an amino acid primarily found in green tea and black tea. The content is generally found 1-2% of dried tea or around 60 milligrams per 200 milliliters of tea drink. In particular, this substance is found in the form of L-theanine that can be absorbed to the blood system and then to the brain within 30 minutes, which causes relaxation and reducing stress. Aims and Objective:

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Pérez-Burillo, Sergio, Beatriz Navajas-Porras, Alicia López-Maldonado, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares. "Green Tea and Its Relation to Human Gut Microbiome." Molecules 26, no. 13 (2021): 3907. http://dx.doi.org/10.3390/molecules26133907.

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Green tea can influence the gut microbiota by either stimulating the growth of specific species or by hindering the development of detrimental ones. At the same time, gut bacteria can metabolize green tea compounds and produce smaller bioactive molecules. Accordingly, green tea benefits could be due to beneficial bacteria or to microbial bioactive metabolites. Therefore, the gut microbiota is likely to act as middle man for, at least, some of the green tea benefits on health. Many health promoting effects of green tea seems to be related to the inter-relation between green tea and gut microbio

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Nawangsari, Desi. "EVALUASI SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS)." Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan 10, no. 2 (2019): 119–28. http://dx.doi.org/10.35960/vm.v10i2.452.

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Abstract Green tea (Camellia sinensis L.) has the main efficacy as an antioxidant and contains polyphenol compounds in green tea leaves with the main component of polyphenol fraction namely Epigallocatechin-3-gallate (EGCG) which has strong activity to prevent free radicals that cause premature aging. Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visib

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Nawangsari, Desi. "UJI AKTIVITAS SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS)." Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan 10, no. 2 (2019): 129–34. http://dx.doi.org/10.35960/vm.v10i2.453.

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Abstract  Green tea (Camellia sinensis L.) has the main efficacy as an antioxidant and contains polyphenol compounds in green tea leaves with the main component of polyphenol fraction namely Epigallocatechin-3-gallate (EGCG) which has strong activity to prevent free radicals that cause premature aging. Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl usin

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Zhang, Rong Xiang, Wei Zhang, Xiao Hui Zhao, Yan Wei Zhang, Guang Li, and Xiao Wei Li. "The Identification of Green Tea Based on Feature Extraction." Advanced Materials Research 718-720 (July 2013): 580–85. http://dx.doi.org/10.4028/www.scientific.net/amr.718-720.580.

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In order to identify the green tea quickly and accurately, the infrared spectra of teas measured by Fourier transform infrared spectroscopy are analyzed by using informatics method of feature extraction in this work. By comparing the different characteristic bases found by different feature genes of different tea samples, it is concluded that when green tea, yellow tea and white tea are chosen to constitute the standardized spectrum data matrix, and its first and third feature gene are selected to build characteristic basis, the green tea can be visually distinguished and the same samples have

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Kaur, Amandeep, Sumaya Farooq, and Amit Sehgal. "A Comparative Study of Antioxidant Potential and Phenolic Content in White (Silver Needle), Green and Black Tea." Current Nutrition & Food Science 15, no. 4 (2019): 415–20. http://dx.doi.org/10.2174/1573401313666171016162310.

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Background: White, green and black are the major tea types obtained from the same tea plant (Camellia sinensis). The differences in processing result in different types of tea, of which green tea (20%) and black tea (78%) are the most consumed worldwide and also white tea is gaining popularity due to its subtle taste and recent evidences about its health benefits. Silver needle is a sub type of white tea, made purely from buds whereas green tea is procured from leaves that are steamed or panfried, and to produce black tea, the tea leaves are withered, fully oxidized and then dried. Objective:

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Nawangsari, Desi. "FORMULASI SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK TEH HIJAU (CAMELLIA SINENSIS)." Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan 10, no. 2 (2019): 109–18. http://dx.doi.org/10.35960/vm.v10i2.451.

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Abstract (sommario):

Abstract  Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50

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Stoeva, Stanila, Nadezhda Hvarchanova, Kaloyan D. Georgiev, and Maya Radeva-Ilieva. "Green Tea: Antioxidant vs. Pro-Oxidant Activity." Beverages 11, no. 3 (2025): 64. https://doi.org/10.3390/beverages11030064.

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Abstract (sommario):

Green tea is one of the most consumed beverages globally. It is very popular due to its specific taste, energizing effect and some health benefits related mainly to the catechins content. Green tea catechins possess antioxidant, anticancer, anti-inflammatory and antimicrobial activity as well as reduce body weight. One of the major and well-studied effects of green tea catechins is their antioxidant effect. However, long-term administration of high doses of antioxidants may result in a pro-oxidant effect and promote cell damage. Therefore, beneficial effects of green tea are directly related t

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Krishna, Lora Krisina. "ANALISIS KADAR TANIN BERBAGAI JENIS TEH HITAM DAN TEH HIJAU KHAS KOTA PAGARALAM SEBAGAI ANTIOKSIDAN MENGGUNAKAN METODE SPEKTROFOTOMETER UV-VIS." Jurnal Penelitian Farmasi & Herbal 7, no. 2 (2025): 1–25. https://doi.org/10.36656/jpfh.v7i2.2186.

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The plant known as tea (Camellia sinensis L.) is widely grown in Indonesia. The shoots of young tea leaves are brewed into a health drink. This research was carried out with the aim of determining the tannin content of green tea and black tea as well as their antioxidant activity using the UV-Vis spectrophotometer method. Thick extracts from black tea and green tea from qualitative and quantitative test results showed the presence of tannin compounds with tannin levels in the samples obtained were T1 Black tea (CTC Tea) Slopes of Mount Dempo 0.070, T2 Green tea (PTPN 7) Pagaralam tea typical o

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Modesto, Pamela N., Bertha F. Polegato, Priscila P. dos Santos та ін. "Green Tea (Camellia sinensis) Extract Increased Topoisomerase IIβ, Improved Antioxidant Defense, and Attenuated Cardiac Remodeling in an Acute Doxorubicin Toxicity Model". Oxidative Medicine and Cellular Longevity 2021 (5 травня 2021): 1–10. http://dx.doi.org/10.1155/2021/8898919.

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Experimental studies have shown the action of green tea in modulating cardiac remodeling. However, the effects of green tea on the cardiac remodeling process induced by doxorubicin (DOX) are not known. Therefore, this study is aimed at evaluating whether green tea extract could attenuate DOX-induced cardiac remodeling, assessed by cardiac morphological and functional changes and associated with the evaluation of different modulators of cardiac remodeling. The animals were divided into four groups: the control group (C), the green tea group (GT), the DOX group (D), and the DOX and green tea gro

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Maslov, O. Yu, S. V. Kolisnyk, O. V. Hrechana, and A. H. Serbin. "Study of the qualitative composition and quantitative content of some groups of BAS in dietary supplements with green tea leaf extract." Zaporozhye Medical Journal 23, no. 1 (2021): 132–37. http://dx.doi.org/10.14739/2310-1210.2021.1.224932.

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Abstract (sommario):

Recently, there has been a high demand from the population for dietary supplements that have antioxidant activity. First of all, these are dietary supplements with green tea leaf extract, because green tea contains catechins in a fairly high amount. Nowadays, according to the current legislation of Ukraine the qualitative composition and quantitative content of biologically active substances in dietary supplements are not established, which to a certain extent affects the quality and safety of these products. The aim of the study was to determine the qualitative composition and quantitative co

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