ライフサイエンスコーパス: black tea

1 ack tea; Brazilian black tea; and Sri Lankan black tea).

2 ved green tea, however; only a few evaluated black tea.

3 for the cancer-chemopreventive activities of black tea.

4 reen tea was a more effective inhibitor than black tea.

5 ortion of theaflavins by twofold compared to black tea.

6 teas can also be used as good alternative to black tea.

7 er antioxidant activity compared to standard black tea.

8 ey affected bioaccessibility of lithium from black tea.

9 ) to determine the residues of bifenazate in black tea.

10 ound in various foods, and a major source is black tea.

11 Oral administration of green tea or black tea (6 mg tea solids/ml) to UVB-pretreated high-ri

12 ties of wheat flour were not affected by the black tea addition.

13 Black tea, although not as well studied as green tea, ha

14 Here, we examined the effect of black tea and caffeine on lung tumorigenesis in F344 rat

15 t to determine the responsible components of black tea and elucidate the underlying cell signaling me

16 ne aortic endothelial cells to components of black tea and found that the polyphenol fraction acutely

17 idant activities of three beverages, coffee, black tea and green tea, along with their major componen

18 ed as model antioxidants to study in coffee, black tea and green tea.

19 nstrates the antiproliferative activities of black tea and its polyphenols.

20 s retain the beneficial effects of green and black tea and may be used in future chemoprevention stud

21 Higher intake of black tea and particular classes of flavonoids were asso

22 th proven coronary artery disease to consume black tea and water in a crossover design.

23 PACs from whole cranberries, grape juice, black tea, and cranberry juice were purified and immobil

24 tive associations between intakes of coffee, black tea, and green tea with the risk of type 2 diabete

25 green tea; Argentinean black tea; Brazilian black tea; and Sri Lankan black tea).

26 as well as theaflavins and thearubigins from black tea are the substances responsible for the physiol

27 Animals were given either black tea as drinking water at concentrations of 2%, 1%,

28 ffects of caffeine associated with green and black tea beverages.

29 green tea; Brazilian green tea; Argentinean black tea; Brazilian black tea; and Sri Lankan black tea

30 ure plant extracts (PPEs) of green tea (GT), black tea (BT) and soybean individually or in combinatio

31 ack tea from purple shoots (BTP) compared to black tea (BT) made from green shoots.

32 This study aims to investigate whether black tea (BT) protects against hypertension-associated

33 n order to obtain white (WT), green (GT) and black tea (BT) samples, were analysed.

34 tively high levels of caffeine were found in black tea, but higher levels of the catechins, especiall

35 egular consumption of coffee and potentially black tea, but not green tea, is associated with lower r

36 Few studies have examined the effect of black tea (Camellia sinensis) theaflavins on obesity-rel

37 enolic, antioxidant, and color properties of black teas (Camellia sinensis L.) was investigated in th

38 The regular consumption of black tea can lower blood pressure, but its effects on b

39 gins are the most abundant pigments found in black tea, comprising polyphenolic oxidation products, w

40 or the highest versus the lowest category of black tea consumption (>/=5 versus </=1 cups/day) were 0

41 Acute black tea consumption increased systolic (5.69 mm Hg; 1.

42 takes of flavonols and flavanones as well as black tea consumption may be associated with lower risk

43 We aimed to assess the effects of black tea consumption on the rate of ambulatory blood pr

44 Short- and long-term black tea consumption reverses endothelial vasomotor dys

45 In conclusion, dietary flavonoid intake and black tea consumption were associated with a decreased r

46 d the associations between flavonoid intake, black tea consumption, and prostate cancer risk in the N

47 Green and black teas contain different biologically active polyphe

48 Participants reporting > or =1 cup of black tea/d had a suggestive 14% reduction in risk of di

49 mpare subjects who consumed >1 and </= 1 cup black tea/d, the HR was 0.68 (95% CI: 0.51, 0.90; P < 0.

50 tration of caffeinated beverages (green tea, black tea, decaffeinated green tea plus caffeine, decaff

51 We determined the effects of theaflavin, a black tea-derived polyphenol, on tumor necrosis factor-a

52 ncreased staining of enamel by red-wine- and black-tea-derived polyphenols.

53 his study was to examine the associations of black tea drinking and flavonoid intake with fracture ri

54 ent data indicate the polyphenol fraction of black tea enhances endothelial nitric oxide synthase (eN

55 Black tea extracts were incorporated into northern style

56 in part, for the chemopreventive activity in black tea extracts.

57 Black tea, FDIT, SDIT, and DCIT contained 60, 55, 47, an

58 aluation showed a good overall acceptance of black tea fortified CSB.

59 rious instant teas produced differently from black tea [freeze-dried instant tea (FDIT), spray-dried

60 Black tea from low plantation elevation contained 22-28%

61 els of theaflavins were recorded in orthodox black tea from purple shoots (BTP) compared to black tea

62 The consumption of black tea, green tea, fruit juices, or soft drinks was n

63 han FS, in the order of green tea>oolong tea>black tea>soymilk.

64 enols, total and individual catechins, while black teas had high levels of total thearubigins, total

65 Black tea has been shown to improve endothelial function

66 dyl)-1-butanone (NNK), and its inhibition by black tea have been characterized.

67 Black tea improves endothelial function in patients with

68 Black tea incorporation increased the antioxidant activi

69 ological analysis of wheat flour showed that black tea increased pasting viscosity, consistency index

70 e determination of 12 catechins in green and black tea infusions.

71 We found that black tea inhibited S. aureus biofilm development and th

72 Oral administration of green or black tea inhibited UVB light-induced complete carcinoge

73 s observed in relation to both green tea and black tea intake.

74 Transformation from green tea leaves into black tea involves oxidation of catechins into theaflavi

75 However, black tea is commonly consumed with additives that could

76 Black tea is rich in phenolic antioxidants and has vario

77 intakes of vegetables, soy, fruit, green and black tea, low-fat dairy desserts, seeds and nuts, and f

78 t way to the inhibitory effects of green and black tea on UVB-induced complete carcinogenesis.

79 cavity, however, was not affected by either black tea or caffeine at any of the concentrations teste

80 d with when tea polyphenols were consumed as black tea or green tea.

81 phenols administered in the form of green or black tea or tea extract supplements.

82 igned to 3 different sequences of green tea, black tea, or a green tea extract supplement in a 3 x 3

83 ter a bolus consumption of either green tea, black tea, or a green tea extract supplement.

84 acts of four different commodities, avocado, black tea, orange, and rocket (arugula), were fortified

85 nated green tea plus caffeine, decaffeinated black tea plus caffeine, or caffeine alone) decreased th

86 Black tea polyphenol-induced eNOS activation appeared de

87 In this short-term model, administration of black tea polyphenols (0.3%) through the drinking water

88 Black tea polyphenols (BTPs), however, mainly consist of

89 aortic endothelial cells (BAECs) exposed to black tea polyphenols demonstrated eNOS activation that

90 Green and black tea polyphenols have been extensively studied as c

91 Consistent with this observation, black tea polyphenols induced time-dependent phosphoryla

92 found to increase binding of anthocyanin and black tea polyphenols to hydroxyapatite, while enriched

93 ated the ability of different pure green and black tea polyphenols to inhibit this ras signaling path

94 a also blunted Akt activation in response to black tea polyphenols, suggesting that p38alpha MAPK is

95 The other two black tea polyphenols, TF-1 and TF-3, did not exhibit su

96 ate, (-)-epicatechin, and their epimers, and black tea polyphenols, theaflavin, theaflavin-3-gallate,

97 eaflavin-3,3'-digallate (TF-3) are the major black tea polyphenols.

98 lucidate the signaling events in response to black tea polyphenols.

99 n and phosphorylation changes in response to black tea polyphenols.

100 irst time in a 2-year lifetime bioassay that black tea protects against lung tumorigenesis in F344 ra

101 ral administration of decaffeinated green or black tea resulted in substantially less inhibitory acti

102 n) and certain dietary factors (eg green and black tea, resveratrol) and their influence on cell-sign

103 amples including well water, drinking water, black tea, rice, and milk.

104 u in tap, river and seawater, rice flour and black tea samples as well as certified reference materia

105 emical signature of the volatile fraction of black tea samples from Ceylon by applying the principles

106 Sixty black tea samples from different agro climatic zones of

107 to 19%, whereas the group given 1% and 0.5% black tea showed no change.

108 The NNK-treated group, given 2% black tea, showed a significant reduction of the total l

109 cipants consumed 3 cups/d of either powdered black tea solids (tea) or a flavonoid-free caffeine-matc

110 These findings indicate that a component of black tea solids, other than caffeine, can influence the

111 ratory dietary pattern, intakes of green and black tea, soups, and beer were also individually associ

112 Administration of black tea, starting 16 weeks after a single dose of NNK,

113 e found that certain green tea catechins and black tea theaflavins are very potent inhibitors (K(i) i

114 tion rate in adenomas was also suppressed by black tea treatment.

115 xGC-MS to investigate chemical signatures of black tea volatiles.

116 ved polyphenol, or the larger polyphenols of black tea was increased by the presence of salivary prot

117 kaempferol, and myricetin and consumption of black tea were associated with a decreased risk of stage

118 The aroma constituents of Kangra orthodox black tea were isolated by simultaneous distillation ext

119 coveries of CA from Turkish green, white and black teas were 98.30%, 99.57% and 91.46%.

120 ty was high in green teas though some of the black teas were as efficacious as the green teas.

121 rent stages of processing (white, green, and black teas) were simulated.

122 Although black tea, which contains theaflavins and thearubigins,

123 have convincingly associated consumption of black tea with reduced cardiovascular risk.