ライフサイエンスコーパス: tea

1 unds was able to discriminate amongst all 21 tea cultivars.

2 The new methods were applied to analyze 44 tea samples for such consumer groups.

3 In this study, 53 tea samples were analysed to determine the individual an

4 consumed, with coffee ( approximately 64%), tea ( approximately 16%), and soft drinks ( approximatel

5 calmness ratings after and before drinking a tea sample, was established on stress session in the sug

6 Two samples, a tea tree oil-based scalp treatment and a white lavender

7 sam tea, and has rarely been used in African tea breeding efforts since only 4% of the African tea ac

8 e origin and genepool composition of African tea based on 23 nuclear microsatellites loci (nSSRs) and

9 l be important for the enrichment of African tea gene pools.

10 reeding efforts since only 4% of the African tea accessions possessed this genotype.

11 Our results indicated that the African tea represents a potpourri originating from multiple int

12 A total of 63 volatile compounds in all tea samples (eight aldehydes, ten alcohols, nine ketones

13 e not significantly different (p>0.05) among tea samples.

14 ls display various biological activities and tea polyphenols in particular have been shown to possess

15 Cocoa and tea are major dietary sources of the flavan-3-ol epicate

16 to the cardioprotective effects of cocoa and tea by improving insulin resistance.

17 ardiovascular diseases (CVDs), and cocoa and tea have been shown to improve CVD risk factors in rando

18 have shown that the consumption of cocoa and tea is associated with lower risk of cardiovascular dise

19 he intake of flavonoid-rich foods (cocoa and tea) and cardiovascular disease (CVD).

20 of the flavonoids epicatechin (in cocoa and tea) and quercetin (in tea).

21 Coffee and tea are traditional sources of caffeine in the diet, but

22 Coffee and tea consumption (in cups/d) were assessed at each round.

23 me-wide DNA methylation study for coffee and tea consumption in four European cohorts (N = 3,096).

24 d the prospective associations of coffee and tea consumption with estimated glomerular filtration rat

25 caffeine intake and frequency of coffee and tea consumption with PMS.

26 ation in blood is associated with coffee and tea consumption, we performed a genome-wide DNA methylat

27 cologically active components are coffee and tea consumption.

28 Both coffee and tea have been suggested to play an important role in mod

29 association between categories of coffee and tea intake and 1) eGFR and 2) subsequent annual changes

30 inding ability of pure phenolics, coffee and tea.

31 ociation between total caffeine, coffee, and tea intake and the development of PMS in a case-control

32 Caffeine, coffee, and tea intake was measured by food-frequency questionnaires

33 it cordials, orange juice, milk, coffee, and tea.

34 and paracetamol in Coca-Cola, Pepsi-Cola and tea samples.

35 Although coffee consumption and tea consumption have been linked to diabetes, the relati

36 that a 1-h time interval between a meal and tea consumption attenuates the inhibitory effect, result

37 d bean, red rice, brown rice, black rice and tea extract and the results were compared with data obta

38 ociation between endometrial cancer risk and tea consumption and a weak association for coffee consum

39 Zn) in infusions made from tea, rooibos and tea with seaweed samples.

40 thus enhance tea-processing suitability and tea quality.

41 everages are prepared (chimarrao, terere and tea mate), all of them rich in bioactive substances.

42 es in ounces); untaxed fruit, vegetable, and tea drinks, by 4.37% (p < 0.001); and plain milk, by 0.6

43 r brass samples as well as mineral water and tea leaves samples spiked with the analytes.

44 for the spiked samples of mineral water and tea leaves were within the range of 97.5-102%.

45 dica or Iceland Moss is commonly consumed as tea, food ingredients (e.g. in soup or bread) and herbal

46 and containing bioactive compounds, such as tea catechins.

47 e bioactive compounds found in foods such as tea, chocolate, red wine, fruit, and vegetables.

48 haplotypes were identified in Chinese Assam tea in Southern Yunnan province of China.

49 SSR variation also showed that Chinese Assam tea is genetically distinct from Indian Assam tea, and h

50 Therefore Chinese Assam tea will be important for the enrichment of African tea

51 s collected in Africa belong to Indian Assam tea which have likely originated from India and/or Sri L

52 ea is genetically distinct from Indian Assam tea, and has rarely been used in African tea breeding ef

53 investigate the antioxidant effect of Assam tea extract (ATE) and whether it is fit to utilise ATE b

54 dehydes, ketones, and esters) and Australian tea tree oil (TTO) were studied as practical examples of

55 Black tea extracts were incorporated into northern style CSB f

56 Black tea from low plantation elevation contained 22-28% more

57 Black tea incorporation increased the antioxidant activity as

58 Black tea is rich in phenolic antioxidants and has various hea

59 Black tea, FDIT, SDIT, and DCIT contained 60, 55, 47, and 40 v

60 ap, river and seawater, rice flour and black tea samples as well as certified reference materials.

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

62 tea; Argentinean black tea; Brazilian black tea; and Sri Lankan black tea).

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

64 ected bioaccessibility of lithium from black tea.

65 ant extracts (PPEs) of green tea (GT), black tea (BT) and soybean individually or in combination with

66 re the most abundant pigments found in black tea, comprising polyphenolic oxidation products, whose c

67 nsformation from green tea leaves into black tea involves oxidation of catechins into theaflavins and

68 a; Brazilian black tea; and Sri Lankan black tea).

69 ew studies have examined the effect of black tea (Camellia sinensis) theaflavins on obesity-related t

70 Higher intake of black tea and particular classes of flavonoids were associated

71 on showed a good overall acceptance of black tea fortified CSB.

72 signature of the volatile fraction of black tea samples from Ceylon by applying the principles of se

73 to investigate chemical signatures of black tea volatiles.

74 al analysis of wheat flour showed that black tea increased pasting viscosity, consistency index of fl

75 f wheat flour were not affected by the black tea addition.

76 of theaflavins by twofold compared to black tea.

77 an also be used as good alternative to black tea.

78 including well water, drinking water, black tea, rice, and milk.

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

80 uggested possible protective effects of both tea and coffee against endometrial cancer, but recent re

81 the water temperature is hot enough to brew tea.

82 Certain tea polyphenols, such as catechin and epigallocatechin g

83 is one of the most dominant pests in Chinese tea plantations.

84 enetic structure of E.(M.) onukii in Chinese tea plantations.

85 ade of zisha ceramic, related to the Chinese tea culture.

86 rene (PHE) and pyrene (PYR) in chrysanthemum tea samples using high performance liquid chromatography

87 Complex samples like cinnamon, tea, breakfast cereals, milk rice, jam, cinnamon stars a

88 dairy fat, probiotics, fermentation, coffee, tea, cocoa, eggs, specific vegetable and tropical oils,

89 intakes of 6 polyphenol-rich foods (coffee, tea, red wine, citrus fruit, apples and pears, and choco

90 plied to human organisms mainly with coffee, tea, fruit and vegetables, has been one of the most stud

91 ercial teas, commercial beverages containing tea as the main ingredient and different solid foods (sp

92 ch (80.9%), 3.02-Gb genome of the cultivated tea tree Camellia sinensis.

93 dy aimed to determine the effect of drinking tea sweetened with either a nutritive sweetener (sugar)

94 Beverage consumption (i.e., tea or coffee) could clearly be seen in the data.

95 c and TI-ORAC) was measured by infusing each tea six times.

96 x-combined and male-only analysis for either tea or coffee consumption.

97 etrial cancer risk and consumption of either tea (multivariate adjusted RR per cup daily: 1.00; 95% C

98 An innovative method to encapsulate tea tree oil (TTO) by direct complexation with solid amo

99 n of catechins and caffeine and thus enhance tea-processing suitability and tea quality.

100 For tea brew, dilute and shoot method provides good quantifi

101 For tea leaves, strong matrix effects are observed, thus, ma

102 th men or with the sex-combined analysis for tea or coffee.

103 and stress tolerance, important features for tea flavor and adaptation.

104 DA provided significantly better results for tea classification of the five studied classes (Argentin

105 Moreover, we found tea-derived carbon dots can interact with ARF in nucleus

106 Pesticide-free tea powder spiked at 50 and 100mugL(-1).

107 Different extraction approaches from tea shoots, chemical synthesis to microbial transformati

108 avoid overestimation of exposure levels from tea/HFI consumption.

109 e, Mn, Ni, Na and Zn) in infusions made from tea, rooibos and tea with seaweed samples.

110 enols enriched fractions (PEF) prepared from tea dust were tested in a model system composed of bovin

111 Our results is a useful guide in future tea breeding programmes in Africa.

112 34.59 and 31.21 mg caffeic acid equivalent/g tea, respectively.

113 ew ORAC and TI-ORAC were: 0.73 +/- 0.1 GAE/g tea; 2.4 +/- 0.70 mmolGAE/g tea; 1.0 +/- 0.3 mmolTE/g te

114 73 +/- 0.1 GAE/g tea; 2.4 +/- 0.70 mmolGAE/g tea; 1.0 +/- 0.3 mmolTE/g tea and 2.1 +/- 0.71 mmolTE/g

115 +/- 0.70 mmolGAE/g tea; 1.0 +/- 0.3 mmolTE/g tea and 2.1 +/- 0.71 mmolTE/g tea respectively.

116 - 0.3 mmolTE/g tea and 2.1 +/- 0.71 mmolTE/g tea respectively.

117 Green tea decoction had the highest content of phenolic groups

118 Green tea extract and many other products, in contrast, tend t

119 Green tea has been suggested to improve cardiovascular disease

120 Green tea is a major source of catechins and may be associated

121 Green tea is consumed globally and is reported to have anti-in

122 Green tea was the most antioxidant herb, although oregano and

123 Green tea-derived polyphenol (-)-epigallocatechin-3-gallate (E

124 We selected a green tea catechin derivative, oligomerized (-)-epigallocatech

125 In a green tea extract, tyrosinase increased the proportion of thea

126 ood carriers of physiologically active green tea catechin.

127 ween the milk fat globule membrane and green tea catechins provided useful information about the role

128 t (PRE), cherry stem extract (CSE) and green tea extract (GTE) were added to sour cherry juice concen

129 hin, (-)-epigallocatechin gallate, and green tea extract were added to washed MFGs to examine possibl

130 The yellow and green tea extracts were characterized by the highest content o

131 reduction of MbFe(IV)O by catechin and green tea extracts, though possible confounding reactions need

132 L. algarvense and green tea had similar antioxidant properties, except for hydro

133 sis (PCA), which grouped the black and green tea samples into 3 different clusters, respectively.

134 s of lithium for black, Earl Grey, and green tea samples, respectively.

135 of all flavonoids present in black and green tea, soybean, red fruits and so on.

136 ns of Limonium algarvense flowers, and green tea.

137 o two food products, i.e. red wine and green tea.

138 the five studied classes (Argentinean green tea; Brazilian green tea; Argentinean black tea; Brazili

139 and/or cation-pi associations between green tea catechins and cheese fat components.

140 Molecular integrations between green tea catechins and milk fat globules in a cheese matrix w

141 sses (Argentinean green tea; Brazilian green tea; Argentinean black tea; Brazilian black tea; and Sri

142 omly allocated to 1350 mg encapsulated green tea extract (540 mg GTC) with 50 mg vitamin C or placebo

143 al products based on natural extracts (green tea, soy, royal jelly and grapes) observing the appearan

144 ined using C18 and zirconium oxide for green tea and royal jelly, respectively.

145 tured containing free catechin or free green tea extract (GTE), and liposomal encapsulated catechin o

146 Catechins from green tea (125-1,000 ppm), including (+)-catechin, (-)-epigall

147 n nutraceutical products obtained from green tea (Camellia sinensis).

148 echanism of thearubigin formation from green tea flavan-3-ols, a model system, based on electrochemic

149 Transformation from green tea leaves into black tea involves oxidation of catechin

150 s (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting col

151 detected after 3 months of storage in green tea and soy products, while 6 months were necessary to o

152 on of catechins and other phenolics in green tea infusions were monitored using fast HPLC/MS separati

153 g epigallocatechin-3-gallate (EGCG) in green tea polyphenols (GTPs) and sulforaphane (SFN) in broccol

154 As a major effective component in green tea, (-)-epigallocatechin-3-gallate (EGCG)'s potential b

155 irst time, detection of sibutramine in green tea, green coffee and mixed herbal tea using ATR-FTIR sp

156 late (EGCG) is the major polyphenol in green tea.

157 Treatment with Dyrk1A inhibitor, green tea flavonol epigallocatechin-gallate (EGCG), from gesta

158 rties of pure plant extracts (PPEs) of green tea (GT), black tea (BT) and soybean individually or in

159 Nine (eight of green tea and one of royal jelly) samples were found to be pos

160 l-known pleiotropic health benefits of green tea are mainly attributed to epigallocatechin-3-gallate

161 erved over time under the influence of green tea catechins (GTC), which are suggested to offer chemop

162 to examine the efficacy and impact of green tea extract (GTE) supplementation high in epigallocatech

163 During staying of green tea infusion, the degradation of some catechins probably

164 In the research ethanolic extracts of green tea leaves (China Lung Ching), yellow tea leaves (China

165 g storage on antioxidant properties of green tea was evaluated.

166 ange of 0.375-12mg in totally 1.75g of green tea, green coffee and mixed herbal tea by using FTIR-ATR

167 EGCG), a major polyphenol component of green tea, has recently been identified as an inhibitor of hep

168 antioxidant activity determination of Green tea, orange juice and asparagus extracts.

169 ccase, both from Agaricus bisporus, on green tea catechins, the oxidation process was directed toward

170 radical-scavenging activity, higher on green tea, and iron chelating potential, higher on L. algarven

171 ples increased in the fallowing order: green tea<yellow tea<blackberry<BHT<cranberry<lemon<oil withou

172 tuce extract (LE) with quercetin (QC), green tea extract (GTE) or grape seed extract (GSE) was invest

173 better than the fruit or standardized green tea extract.

174 ated agents include anabolic steroids, green tea extract, and multi-ingredient nutritional supplement

175 and anti-inflammatory properties than green tea, and thus, may be useful for alleviating symptoms as

176 quenching measurements showed that the green tea extract contained components that interacted with an

177 4 mug/kg) was also found in one of the green tea samples.

178 The method was applied to green tea (10) and royal jelly (8) samples.

179 L. algarvense was not toxic, whereas green tea was toxic for S17 cells.

180 most notable improvement observed with green tea extract addition.

181 ing increased from 2.9 to 6.7days with green tea extract.

182 ies of the common pest of commercially grown tea, Empoasca vitis (Gothe) (Hemiptera), in a Chinese pl

183 -(-)-4-terpineol dominated in the fresh hard tea samples, however, the configuration changed during s

184 Flavor stability of hard tea beverage was investigated over eight weeks of storag

185 determination of curcumin in food and herbal tea samples.

186 of green tea, green coffee and mixed herbal tea by using FTIR-ATR technique combined with chemometri

187 in green tea, green coffee and mixed herbal tea using ATR-FTIR spectroscopic technique combined with

188 4 h after ingestion of cola, diet cola, hot tea, iced tea, coffee, lager, orange juice, sparkling wa

189 Optimized method was applied to ice tea, soda and mineral water for the speciation of Se(IV)

190 ingestion of cola, diet cola, hot tea, iced tea, coffee, lager, orange juice, sparkling water, and a

191 ully applied to determination of caffeine in tea, coffee, soft and energy drink samples as well as ph

192 r complex phenolics by endogenous enzymes in tea leaves.

193 nisms regulating the accumulation of GABA in tea leaves exposed to multiple stresses, including activ

194 els in coffee, by identifying ingredients in tea and energy drinks, and by discriminating between mul

195 considered an important quality parameter in tea.

196 Troxerutin (TRX) is a flavonoid present in tea, coffee, cereal grains, various fruits and vegetable

197 (l-Th), a non-protein amino acid present in tea, is a valuable nutraceutical product with unique hea

198 atechin (in cocoa and tea) and quercetin (in tea).

199 g its biological resource, plausible role in tea plant, production approaches, its physiological role

200 ir temporal overlap with the pest species in tea canopy.

201 eq and amino acid levels with N treatment in tea (Camellia sinensis), the most popular beverage crop.

202 nstant tea (SDIT), and decaffeinated instant tea (DCIT)], were compared for their differences in vola

203 erently from black tea [freeze-dried instant tea (FDIT), spray-dried instant tea (SDIT), and decaffei

204 ried instant tea (FDIT), spray-dried instant tea (SDIT), and decaffeinated instant tea (DCIT)], were

205 study, the total contents, leachability into tea infusions, and bioaccessibility of lithium from blac

206 Ku-jin tea (KJT) is a health beverage prepared from the leaves

207 ordifolia) were fermented with the Kombucha 'tea fungus'.

208 the antioxidant benefits from persimmon leaf tea, fruit and fibres taking into account their changes

209 Many plants, like tea, are widely used for preparing herbal infusions.

210 Observational studies have linked tea drinking, a major source of dietary flavonoids, with

211 In comparison with the lowest tea intake category (</=1 cup/wk), consumption of >/=3 c

212 boiling water alone (simulating a home-made tea cup), which represents the final product as ingested

213 The main tea catechins were incubated with tyrosinase and laccase

214 electrochemical oxidation of one of the main tea flavan-3-ol substrates, epigallocatechin gallate (EG

215 d for analysis of chimarrao, terere and mate tea aqueous extracts, which showed as excellent sources

216 at would eventually satisfy and attract more tea drinkers worldwide.

217 d of 3 consecutive meals (breakfast, morning tea, and lunch), matched for macronutrients, fiber, and

218 Nonherbal tea and decaffeinated coffee were not associated with pa

219 Neither coffee nor tea consumption was associated with changes in eGFR.

220 analysis revealed that the majority (79%) of tea accessions collected in Africa belong to Indian Assa

221 y and is an important bioactive component of tea (Camellia sinensis).

222 Daily consumption of tea and coffee was recorded in 560,356 participants (wit

223 s empirical evidence that the consumption of tea sweetened with nutritive sweetener, but not with non

224 A general contamination of tea with pyrrolizidine alkaloids (PA) has just become kn

225 measure water temperature in the context of tea brewing.

226 and how people became ill was more my cup of tea than identifying and treating their illnesses.

227 ly 50% reduction in the inhibitory effect of tea (relative to water) was observed, from 37.2% (TM-2)

228 anism to explain the anti-obesity effects of tea.

229 Finally, the influence of tea bag storage on antioxidant properties of green tea w

230 pacity of human plasma after acute intake of tea.

231 stigate the effect of a 1-h time interval of tea consumption on nonheme iron absorption in an iron-co

232 on sweetness intensity and overall liking of tea beverages were also determined.

233 nt concentrations depending on the method of tea preparation.

234 Results showed that the possibility of tea-induced calmness, calculated as the difference betwe

235 ignificantly higher antioxidant potential of tea cookies, highest for yellow tea.

236 During processing of tea leaves, a combination of anoxic stress and mechanica

237 esults indicate that the phenolic profile of tea can be modulated by using commercially available exo

238 s assessed, and compared with the quality of tea from standard Kangra clone.

239 ounds implicated in the taste and quality of tea.

240 Samples of tea (Camellia sinensis L.

241 Samples of tea (Camellia sinensis L. Kuntze) were selected to inclu

242 will help develop a more diversified set of tea flavors that would eventually satisfy and attract mo

243 that an extraordinarily large genome size of tea tree is resulted from the slow, steady, and long-ter

244 but it remains unclear whether the timing of tea consumption relative to a meal influences iron bioav

245 sive tool for the rapid assessment of TPC of tea samples.

246 Despite the highly economic value of tea in Africa, its genetic and geographic origins remain

247 ains, fruits/vegetables, nuts/legumes, oils, tea/coffee) received positive scores, whereas less-healt

248 , vegetables, nuts, legumes, vegetable oils, tea/coffee) received positive scores, while less healthy

249 gher intakes of flavonol-rich foods (onions, tea, and pears; P = 0.01) and proanthocyanidin-rich food

250 for determination of 89 pesticides in Oolong tea by GC/MS/MS.

251 ently screens, multiple pesticides in Oolong tea.

252 threefold longer than the control, fruit or tea extract.

253 tinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and porto

254 ngredient of ayahuasca, a psychotropic plant tea used in the Amazon for ritual and medicinal purposes

255 time, etc.) were assessed using one popular tea as a standard.

256 The quality of these new purple tea varieties developed in Kangra valley was assessed, a

257 seed, grape skin, gall, chestnut, quebracho, tea and acacia).

258 cal sources (oak, chestnut, gall, quebracho, tea, grape skin and grape seed) were collected and the F

259 bamate pesticides by 30-70% on tomato, rice, tea, broccoli, cucumber, strawberry, and other plants wh

260 he differentiating characteristics of simple tea infusions prepared in boiling water alone (simulatin

261 and more affordable classification of simple tea infusions, and can be used as an alternative approac

262 Small tea leaves had up to 15% more polyphenols than larger le

263 es of contaminants for both liquid and solid tea samples.

264 between the two populations in the Southwest tea area.

265 sweetness intensity, of the sugar-sweetened tea was affected by acute stress.

266 hed on stress session in the sugar-sweetened tea.

267 It is concluded that tea leaves could be widely used as a source of polypheno

268 phological and molecular data, revealed that tea green leafhopper in China is the same species as in

269 (TM-2) to 18.1% (TM-3).This study shows that tea consumed simultaneously with an iron-containing porr

270 f the herbal teas was observed by adding the tea fungus.

271 and the ABTS values varied largely among the tea preparations.

272 pounds were identified and quantified in the tea infusions, with the most abundant being gallic acid,

273 times and temperature led to increase in the tea's antioxidant capacities.

274 te an independent and rapid evolution of the tea caffeine synthesis pathway relative to cacao and cof

275 The antioxidant capacity of the tea infusions was determined using two different methods

276 s made from the buds and young leaves of the tea plant which are steamed and dried, whilst undergoing

277 Here, we used the tea family (Theaceae), a characteristic component of the

278 ulating the expression and activity of three tea glutamate decarboxylase genes (CsGAD1, 2, and 3), an

279 For these three tea types the corresponding total polyphenolic contents

280 gated endometrial cancer risk in relation to tea and coffee consumption in a large prospective study

281 ere differentially methylated in relation to tea consumption in women.

282 ere differentially methylated in relation to tea consumption in women.

283 Those teas sold in bags give rise to tea brews with almost double antioxidant capacity.

284 ed as an alternative approach to traditional tea quality evaluation as made by skilful tasters, which

285 respectively, in response to ammonium in two tea varieties.

286 solubility improved further within a vitamin-tea beverage matrix (>85%).

287 7.7 mg/d, and the major dietary sources were tea (51%), apples (28%), and cocoa (7%).

288 found to be significantly higher (2.2%) when tea was administered 1 h postmeal (TM-3) than when tea w

289 s administered 1 h postmeal (TM-3) than when tea was administered simultaneously with the meal (TM-2)

290 White tea is highly consumed due to its sensory properties and

291 White tea is made from the buds and young leaves of the tea pl

292 and the highest healthy properties in white tea infusions.

293 The results from this study show that white tea has antioxidant and antiproliferative effects agains

294 TM was administered with water (TM-1), with tea administered simultaneously (TM-2), and with tea adm

295 administered simultaneously (TM-2), and with tea administered 1 h postmeal (TM-3).

296 The results indicated that green and yellow tea are significant tools in the creation of the nutriti

297 al food products containing green and yellow tea leaves.

298 green tea leaves (China Lung Ching), yellow tea leaves (China Kakecha), cranberry, blackberry, and l

299 potential of tea cookies, highest for yellow tea.

300 sed in the fallowing order: green tea<yellow tea<blackberry<BHT<cranberry<lemon<oil without additives