Tea flavonoids: their functions, utilisation and analysis

Tea flavonoids: their functions, utilisation and analysis The three main categories of tea: green, black and oolong, result from different processing procedures. In recent years tea has attracted more and more attention because of reported health benefits, in particularly as an antioxidant, but also as an anticarcinogenic and antiarteriosclerotic agent. It is generally believed that flavonoids are mainly responsible for these actions. Tea is now consumed throughout the world not just as a popular beverage, but, because its extracts have been prepared in a variety of physical forms, for example, strong infusions, soft extracts and powders, it is now widely available in a range of food, beverage, and toiletry and cosmetic products. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

Tea flavonoids: their functions, utilisation and analysis

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Publisher
Elsevier
Copyright
Copyright © 2001 Elsevier Science Ltd
ISSN
0924-2244
DOI
10.1016/S0924-2244(00)00061-3
Publisher site
See Article on Publisher Site

Abstract

The three main categories of tea: green, black and oolong, result from different processing procedures. In recent years tea has attracted more and more attention because of reported health benefits, in particularly as an antioxidant, but also as an anticarcinogenic and antiarteriosclerotic agent. It is generally believed that flavonoids are mainly responsible for these actions. Tea is now consumed throughout the world not just as a popular beverage, but, because its extracts have been prepared in a variety of physical forms, for example, strong infusions, soft extracts and powders, it is now widely available in a range of food, beverage, and toiletry and cosmetic products.

Journal

Trends in Food Science & TechnologyElsevier

Published: Apr 5, 2000

References

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    Wang, H; Helliwell, K
  • Use of an HPLC Photodiode Array Detector in a Study of the Nature of Black Tea Liquor
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  • Mutagenic Flavonol Aglycones in Infusions and in Fresh and Pickled Vegetables
    Fieschi, M; Codignola, A; Luppi Mosca, A.M
  • The Phenolic Substances of Manufactured Tea. IX. The Spectrophotometric Evaluation of Tea Liquors
    Roberts, E.A.H; Smith, R.F
  • Telomerase Inhibition, Telomere Shortening, and Senescence of Cancer Cells by Tea Catechins
    Naasani, I; Seimiya, H; Tsuruo, T
  • Polyphenols as Cancer Chemopreventive Agents
    Stoner, G.D; Mukhtar, H
  • Cancer Inhibition by Green Tea
    Fujiki, H; Suganuma, M; Okabe, S; Sueoka, N; Komori, A; Sueoka, E; Kozu, T; Tada, Y; Suga, K; Imai, K; Nakachi, K
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  • The Interaction of Tea Flavonoids with the NO-system: Discrimination Between Good and Bad NO
    Heijnen, C.G.M; Haenen, G.R.M.M; Wiseman, S.A; Tijburg, L.B.M; Bast, A
  • Tea Consumption Does Not Affect Iron Consumption in Rats Unless Tea and Iron are Consumed Together
    South, P.K; House, W.A; Miller, D
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    Wang, H; Helliwell, K; You, X
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    Khokhar, S; Venema, D; Hollman, P.C; Dekker, M; Jongen, W

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