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1  in real food samples (chocolate, coffee and black tea).
2 ack tea; Brazilian black tea; and Sri Lankan black tea).
3 ved green tea, however; only a few evaluated black tea.
4 for the cancer-chemopreventive activities of black tea.
5 reen tea was a more effective inhibitor than black tea.
6 development during fermentation of wines and black tea.
7 ities and improve sensory characteristics of black tea.
8  in a cellulose matrix immersed in sweetened black tea.
9 o, fish, garlic, grains, onion, poultry, and black tea.
10 ory properties and preserve bioactivities of black tea.
11 ey affected bioaccessibility of lithium from black tea.
12 ortion of theaflavins by twofold compared to black tea.
13 teas can also be used as good alternative to black tea.
14 er antioxidant activity compared to standard black tea.
15 ) to determine the residues of bifenazate in black tea.
16 ound in various foods, and a major source is black tea.
17          Oral administration of green tea or black tea (6 mg tea solids/ml) to UVB-pretreated high-ri
18 r exhibits a good recovery range towards the black tea (95.00-98.10 %) and green tea (97.80-99.60 %).
19 ties of wheat flour were not affected by the black tea addition.
20 es processed for the production of green and black tea, along with soil samples from the root zones o
21                                              Black tea, although not as well studied as green tea, ha
22              Here, we examined the effect of black tea and caffeine on lung tumorigenesis in F344 rat
23 nt method was successfully applied to water, black tea and diet supplements.
24 t to determine the responsible components of black tea and elucidate the underlying cell signaling me
25 noplastic transfer yield through the FLM for black tea and flavored tea matrices were 56% and 47%, re
26 ne aortic endothelial cells to components of black tea and found that the polyphenol fraction acutely
27 idant activities of three beverages, coffee, black tea and green tea, along with their major componen
28 ed as model antioxidants to study in coffee, black tea and green tea.
29                                 Infusions of black tea and herbal tea produced under standardized con
30 nstrates the antiproliferative activities of black tea and its polyphenols.
31         (2) To investigate the effect of one black tea and lemon juice (selected for their strong inh
32 s retain the beneficial effects of green and black tea and may be used in future chemoprevention stud
33                             Higher intake of black tea and particular classes of flavonoids were asso
34                                              Black tea and phytic acid exerted the highest inhibiting
35 erified by quantification analysis of GAL in black tea and pomegranate juice samples.
36 ionality when phytic acid was added, whereas black tea and sodium citrate did not have a negative eff
37 th proven coronary artery disease to consume black tea and water in a crossover design.
38             This protocol was tested with 11 black teas and 11 green teas, which can be easily distin
39 ing correctly all Argentinean and Sri Lankan black teas and Argentinean green teas.
40    PACs from whole cranberries, grape juice, black tea, and cranberry juice were purified and immobil
41 nt beverage samples, including beer, coffee, black tea, and fruit juices.
42 tive associations between intakes of coffee, black tea, and green tea with the risk of type 2 diabete
43 , rice, tomato paste, spinach, orange juice, black tea, and water samples which showed high capabilit
44 as applied to detect pesticides in green and black teas, and the recoveries were 70.2-105.2%.
45  green tea; Argentinean black tea; Brazilian black tea; and Sri Lankan black tea).
46                                          For black tea, anthraquinone was also detected during wither
47 as well as theaflavins and thearubigins from black tea are the substances responsible for the physiol
48                    Animals were given either black tea as drinking water at concentrations of 2%, 1%,
49 nds, flavonoids, and antioxidant activity to black tea-based kombucha, but SCOBY growth was slower in
50 ffects of caffeine associated with green and black tea beverages.
51  green tea; Brazilian green tea; Argentinean black tea; Brazilian black tea; and Sri Lankan black tea
52 ure plant extracts (PPEs) of green tea (GT), black tea (BT) and soybean individually or in combinatio
53 ack tea from purple shoots (BTP) compared to black tea (BT) made from green shoots.
54       This study aims to investigate whether black tea (BT) protects against hypertension-associated
55 n order to obtain white (WT), green (GT) and black tea (BT) samples, were analysed.
56 tively high levels of caffeine were found in black tea, but higher levels of the catechins, especiall
57 egular consumption of coffee and potentially black tea, but not green tea, is associated with lower r
58      Few studies have examined the effect of black tea (Camellia sinensis) theaflavins on obesity-rel
59 enolic, antioxidant, and color properties of black teas (Camellia sinensis L.) was investigated in th
60                   The regular consumption of black tea can lower blood pressure, but its effects on b
61 ere identified as main color contributors to black teas' color difference, which were also verified b
62 gins are the most abundant pigments found in black tea, comprising polyphenolic oxidation products, w
63 or the highest versus the lowest category of black tea consumption (>/=5 versus </=1 cups/day) were 0
64                                        Acute black tea consumption increased systolic (5.69 mm Hg; 1.
65 takes of flavonols and flavanones as well as black tea consumption may be associated with lower risk
66            We aimed to assess the effects of black tea consumption on the rate of ambulatory blood pr
67                         Short- and long-term black tea consumption reverses endothelial vasomotor dys
68  In conclusion, dietary flavonoid intake and black tea consumption were associated with a decreased r
69 d the associations between flavonoid intake, black tea consumption, and prostate cancer risk in the N
70                                    Green and black teas contain different biologically active polyphe
71        Participants reporting > or =1 cup of black tea/d had a suggestive 14% reduction in risk of di
72 mpare subjects who consumed >1 and </= 1 cup black tea/d, the HR was 0.68 (95% CI: 0.51, 0.90; P < 0.
73 tration of caffeinated beverages (green tea, black tea, decaffeinated green tea plus caffeine, decaff
74   We determined the effects of theaflavin, a black tea-derived polyphenol, on tumor necrosis factor-a
75 ncreased staining of enamel by red-wine- and black-tea-derived polyphenols.
76 his study was to examine the associations of black tea drinking and flavonoid intake with fracture ri
77 ent data indicate the polyphenol fraction of black tea enhances endothelial nitric oxide synthase (eN
78 a extract (GT), oolong tea extract (OT), and black tea extract (BT) inhibited glucose uptake into the
79                                              Black tea extracts were incorporated into northern style
80 in part, for the chemopreventive activity in black tea extracts.
81 assays, 50 % freeze-dried blueberry and 50 % black tea (FDFBT(50)) was determined to be the sample wi
82                                              Black tea, FDIT, SDIT, and DCIT contained 60, 55, 47, an
83             Traceability and mislabelling of black tea for their geographical origin is known as a ma
84 aluation showed a good overall acceptance of black tea fortified CSB.
85 rious instant teas produced differently from black tea [freeze-dried instant tea (FDIT), spray-dried
86 Regarding color parameters, the infusions of black tea from Camellia sinensis and Camellia assamica d
87                                              Black tea from low plantation elevation contained 22-28%
88 els of theaflavins were recorded in orthodox black tea from purple shoots (BTP) compared to black tea
89 The comparison was made on a selected set of black teas from two cultivars.
90 tudy has produced an innovative workflow for black tea geographical indications (GI) discrimination b
91 n for on-site and real-time determination of black tea geographical origin along supply chains.
92                            It can be used on black tea, green tea, carrots, coffee beans, tuna fish,
93                           The consumption of black tea, green tea, fruit juices, or soft drinks was n
94 han FS, in the order of green tea>oolong tea>black tea&gt;soymilk.
95 enols, total and individual catechins, while black teas had high levels of total thearubigins, total
96                                              Black tea has been shown to improve endothelial function
97 teas and the analysis revealed that dark and black tea have a significantly detectable D-amino acids
98 dyl)-1-butanone (NNK), and its inhibition by black tea have been characterized.
99 alth effects, made mainly from green tea and black tea; however, it can also be made from other leave
100                                              Black tea improves endothelial function in patients with
101                                              Black tea incorporation increased the antioxidant activi
102 ological analysis of wheat flour showed that black tea increased pasting viscosity, consistency index
103 also verified by addition test with standard black tea infusion.
104          The differential substances between black tea infusions were correlated to color parameters
105 e determination of 12 catechins in green and black tea infusions.
106 al colorant substances between two groups of black tea infusions.
107                                We found that black tea inhibited S. aureus biofilm development and th
108 revealed that the addition of blueberries to black tea inhibited the formation of the iron-polyphenol
109              Oral administration of green or black tea inhibited UVB light-induced complete carcinoge
110 s observed in relation to both green tea and black tea intake.
111    Transformation from green tea leaves into black tea involves oxidation of catechins into theaflavi
112                                     However, black tea is commonly consumed with additives that could
113                                              Black tea is rich in phenolic antioxidants and has vario
114  composition, and in the phenolic profile of black tea kombucha during fermentation.
115          Therefore, important changes in the black tea kombucha phenolic profile take place during fe
116                                 In addition, black tea kombucha presented antiplasmodic activity agai
117 ere characterised by increased intensity of 'black tea leaves' and 'dark chocolate' aromas and 'burnt
118 intakes of vegetables, soy, fruit, green and black tea, low-fat dairy desserts, seeds and nuts, and f
119 t way to the inhibitory effects of green and black tea on UVB-induced complete carcinogenesis.
120  cavity, however, was not affected by either black tea or caffeine at any of the concentrations teste
121 d with when tea polyphenols were consumed as black tea or green tea.
122 phenols administered in the form of green or black tea or tea extract supplements.
123 igned to 3 different sequences of green tea, black tea, or a green tea extract supplement in a 3 x 3
124 ter a bolus consumption of either green tea, black tea, or a green tea extract supplement.
125 acts of four different commodities, avocado, black tea, orange, and rocket (arugula), were fortified
126 nated green tea plus caffeine, decaffeinated black tea plus caffeine, or caffeine alone) decreased th
127                                              Black tea polyphenol-induced eNOS activation appeared de
128  In this short-term model, administration of black tea polyphenols (0.3%) through the drinking water
129                                              Black tea polyphenols (BTPs), however, mainly consist of
130                               In conclusion, black tea polyphenols and sodium citrate can be used as
131  aortic endothelial cells (BAECs) exposed to black tea polyphenols demonstrated eNOS activation that
132                                    Green and black tea polyphenols have been extensively studied as c
133            Consistent with this observation, black tea polyphenols induced time-dependent phosphoryla
134 found to increase binding of anthocyanin and black tea polyphenols to hydroxyapatite, while enriched
135 ated the ability of different pure green and black tea polyphenols to inhibit this ras signaling path
136 a also blunted Akt activation in response to black tea polyphenols, suggesting that p38alpha MAPK is
137                                The other two black tea polyphenols, TF-1 and TF-3, did not exhibit su
138 ate, (-)-epicatechin, and their epimers, and black tea polyphenols, theaflavin, theaflavin-3-gallate,
139 n and phosphorylation changes in response to black tea polyphenols.
140 eaflavin-3,3'-digallate (TF-3) are the major black tea polyphenols.
141 lucidate the signaling events in response to black tea polyphenols.
142   Withering is considered a crucial stage of black tea processing.
143 irst time in a 2-year lifetime bioassay that black tea protects against lung tumorigenesis in F344 ra
144 eal sample analyses in river and pond water, black tea, red wine, lime, apples, onions, oranges, arti
145 ral administration of decaffeinated green or black tea resulted in substantially less inhibitory acti
146 n) and certain dietary factors (eg green and black tea, resveratrol) and their influence on cell-sign
147 amples including well water, drinking water, black tea, rice, and milk.
148                                              Black tea samples (390) collected from local markets sit
149 u in tap, river and seawater, rice flour and black tea samples as well as certified reference materia
150                           In this study, 302 black tea samples from 9 main cultivation GI regions wer
151 emical signature of the volatile fraction of black tea samples from Ceylon by applying the principles
152                                        Sixty black tea samples from different agro climatic zones of
153  extracts obtained by infusions of green and black tea samples in commercial areas of the city of Sal
154 r the detection of caffeic acid in green and black tea samples, indicating its importance in food saf
155 2 for 100 and 300 ug/kg lead standard spiked black tea samples, respectively.
156 alization of two groups, formed by green and black tea samples.
157  to 19%, whereas the group given 1% and 0.5% black tea showed no change.
158                Furthermore, the bioassays of black tea showed that drying under 110 degrees C provide
159              The NNK-treated group, given 2% black tea, showed a significant reduction of the total l
160 cipants consumed 3 cups/d of either powdered black tea solids (tea) or a flavonoid-free caffeine-matc
161  These findings indicate that a component of black tea solids, other than caffeine, can influence the
162 ratory dietary pattern, intakes of green and black tea, soups, and beer were also individually associ
163                            Administration of black tea, starting 16 weeks after a single dose of NNK,
164 enhance transparency and traceability in the black tea supply chain for lab scenarios.
165 en tea infusions exhibiting the highest, and black tea the lowest, content of phenolic compounds.
166                            Additionally, for black tea, the first drying step resulted in a significa
167 e found that certain green tea catechins and black tea theaflavins are very potent inhibitors (K(i) i
168 stigate the ability of theaflavins (TF) from black tea to protect dentin collagen against enzymatic d
169 discrimination of the different varieties of black tea to that obtained with conventional 1D (1)H NMR
170 tion rate in adenomas was also suppressed by black tea treatment.
171 p of the manufacturing process for green and black tea using gas chromatography-tandem mass spectrome
172 xGC-MS to investigate chemical signatures of black tea volatiles.
173 ved polyphenol, or the larger polyphenols of black tea was increased by the presence of salivary prot
174   Compared to water (control), the effect of black tea was limited to a ~20% reduction of released ol
175                                              Black tea was mixed with varying concentrations of sun-d
176 d-to-food fortification with blueberries and black tea was performed for people suffering from iron d
177 kaempferol, and myricetin and consumption of black tea were associated with a decreased risk of stage
178    The aroma constituents of Kangra orthodox black tea were isolated by simultaneous distillation ext
179 coveries of CA from Turkish green, white and black teas were 98.30%, 99.57% and 91.46%.
180 ty was high in green teas though some of the black teas were as efficacious as the green teas.
181 rent stages of processing (white, green, and black teas) were simulated.
182 -rich tea extract from white, green, oolong, black tea, were investigated by using rat intestinal enz
183                                     Although black tea, which contains theaflavins and thearubigins,
184  have convincingly associated consumption of black tea with reduced cardiovascular risk.

 
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