Phenol content and antioxidant activity of green, yellow and black tea leaves
نویسندگان
چکیده
منابع مشابه
Antioxidant activity of black tea vs. green tea.
Dear Editor: A recent article by Leung et al. (1) reported that drinking black tea has benefits equal to those of drinking green tea in terms of their antioxidant capacities because theaflavins present in black tea possess at least the same antioxidant potency as catechins present in green tea. As reported in related studies (2–4), it is clear that a group of theaflavins (TF) in black tea, spec...
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چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
Effects of dried Rose Petals (Rosa damascena) on the antioxidant capacity of Green and Black Tea
The health benefits of green and black tea are mainly associated with their antioxidant potential and phenolic compounds. The present study aimed to evaluate the effects of dried rose petals (Rosa damascena) on the antioxidant capacity of green and black tea. Antioxidant capacities of tea and rose infusions were assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-azinobis-3-<...
متن کاملDelivery of tea polyphenols to the oral cavity by green tea leaves and black tea extract.
Catechins and theaflavins, polyphenolic compounds derived from tea (Camellia sinensis, fam. Theaceae), have been reported to have a wide range of biological activities including prevention of tooth decay and oral cancer. The present study was undertaken to determine the usefulness of green tea leaves and black tea extract for the delivery of catechins and theaflavins to the oral cavity. After h...
متن کاملenhancement of bioactive components content and the antioxidant activity of green tea after continuous anaerobic incubation
although several methods have been developed to make gamma-aminobutyric acid (gaba) accumulate in tea, the active ingredients and health benefits vary widely depending on the manufacturing process of tea products. in this study, the levels of bioactive compounds and antioxidant activity in tea leaves given the continuous anaerobic condition were investigated. gaba and other free amino acids suc...
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ژورنال
عنوان ژورنال: Chemical and Biological Technologies in Agriculture
سال: 2015
ISSN: 2196-5641
DOI: 10.1186/s40538-014-0028-7