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搜索结果: 1-15 共查到Green Tea相关记录48条 . 查询时间(0.078 秒)
Zijuan tea (Camellia sinensis var. assamica cv. Zijuan) is a unique purple tea. Recently, purple tea has drawn much attention for its special flavor and health benefits. However, the characteristic co...
Green tea extract-stabilised Zn nanoparticles (GT-Zn NPs) encapsulated by poly(butyl-2-cyanoacrylate) (PBCA@GT-Zn NPs) were developed for control release of Zn. The crucial parameters, concentrations ...
cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear fndings on the composition of green aroma components in tea and the efect of cis-3-...
Background: Green tea has been suggested to improve cardiovascular disease risk factors, including circulating lipid variables. However, current evidence is predominantly based on small, short-term ra...
Phenolic compounds act as food antioxidants. One of the postulated mechanisms of action is chelation of prooxidant metals, such as iron. Although the antioxidative effect is desirable, this mechani...
Current interest in the role of functional foods in weight control has focused on plant ingredients capable of interfering with the sympathoadrenal system.
The cardio-metabolic and antioxidant health benefits of caffeinated green tea (GT) relate to its catechin polyphenol content. Less is known about decaffeinated extracts, particularly in combination wi...
The aim of this study was to investigate if the duration of decaffeinated green tea extract (dGTE) ingestion plays a role in augmenting fat oxidation rates during moderate-intensity exercise.
Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, ...
Purpose: The aim of this study was to investigate the effects of 1 and 7 d of green tea extract (GTE) ingestion on whole body fat oxidation during moderate-intensity exercise. Methods: Thirty-one men...
Green tea has been used as a traditional medicine since 2700 BC and several studies have shown that green tea polyphenols inhibit the growth of oral and periodontal pathogenic bacteria and can improve...
Tea consumption has increased due to its beneficial effects. Results from a lab study on the effect of sucrose (5 g per cup, 150 mL) and/or ascorbic acid (2 mL per cup, 150 mL) on dissolved aluminum c...
This study was conducted to investigate the effect of dietary green tea extract (GTE) on the performance, carcass and gastrointestinal tract (gut) traits, caecal coliform bacteria count, and pH and co...
This study evaluated the fermentation characteristics and protein degradation dynamics of wet green tea grounds (WGTG) silage. The WGTG was ensiled with distilled water (control), or lactic acid bacte...
A green chemistry system that utilizes natural extract as an alternative reagent for determination of metal ions has been investigated. The extract of green tea, a common beverage, is used for quanti...

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