ライフサイエンスコーパス: tea

1 the certified reference material (INCT-TL-1 tea sample) was found to be in good agreement with the c

2 Green tea also generated H(2)O(2); tea prepared on tap water generated significantly more H

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

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

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

6 ite diversity and are useful for accelerated tea plant breeding.

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

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

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

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

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

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

18 cologically active components are coffee and tea consumption.

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

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

21 beverages including fruit juices, coffee and tea, and wine and other alcoholic beverages.

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

23 Beverages of choice are water, coffee, and tea.

24 factory receptor associations with fruit and tea intake; 136 associations are only identified using d

25 Composites of graphene oxide (GO) and tea waste (TW) exhibited a promising adsorption performa

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

27 er boiling (100 degrees C during 10 min) and tea making (100 degrees C and let cool 5 min) conditions

28 tomatoes, processed tomatoes, potatoes, and tea.

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

30 thus enhance tea-processing suitability and tea quality.

31 in the food industry: as salad, for teas and tea blends, for coffee supplementation, and as a source

32 s report, we studied the effects of teas and tea catechins on the small intestinal sugar transporters

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

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

35 In this work, the capacity of tea waste and tea waste hybrids as inexpensive sorbents for uranium re

36 ll water, lake water, medical wastewater and tea samples.

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

38 concentrations in complex matrices, such as tea.

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

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

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

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

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

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

45 rips and two types of commercially available tea bags) in 30 UK streams that encompass a range of env

46 nd quality determination in market available tea and coffee samples.

47 Black tea and phytic acid exerted the highest inhibiting activ

48 Black tea extracts were incorporated into northern style CSB f

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

50 act (GT), oolong tea extract (OT), and black tea extract (BT) inhibited glucose uptake into the intes

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

52 cts obtained by infusions of green and black tea samples in commercial areas of the city of Salvador-

53 ion of two groups, formed by green and black tea samples.

54 he manufacturing process for green and black tea using gas chromatography-tandem mass spectrometry.

55 pment during fermentation of wines and black tea.

56 In conclusion, black tea polyphenols and sodium citrate can be used as additi

57 For black tea, anthraquinone was also detected during withering, a

58 Additionally, for black tea, the first drying step resulted in a significant inc

59 ected bioaccessibility of lithium from black tea.

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

61 , tomato paste, spinach, orange juice, black tea, and water samples which showed high capability of t

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

63 ering is considered a crucial stage of black tea processing.

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

65 to investigate chemical signatures of black tea volatiles.

66 ared to water (control), the effect of black tea was limited to a ~20% reduction of released oligosac

67 (2) To investigate the effect of one black tea and lemon juice (selected for their strong inhibitor

68 100 and 300 ug/kg lead standard spiked black tea samples, respectively.

69 hod was successfully applied to water, black tea and diet supplements.

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

71 ty when phytic acid was added, whereas black tea and sodium citrate did not have a negative effect.

72 (CD), breastfeeding (IBD), bed sharing (CD), tea consumption (UC), high levels of folate (IBD), high

73 amounts of As(III)/As(V) species in certain tea samples forms the basis of the study.

74 race amounts of As(III) and As(V) in certain tea samples.

75 arious food matrices (wine, chicken, cheese, tea), repeating already published experiments.

76 -based foods for infants and young children, tea and herbal infusions.

77 eteen populations from the four main Chinese tea production areas using microsatellite markers, with

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

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

80 Bitter beverages included coffee, tea, grapefruit juice, red wine, liquor and beer.

81 ns of metals and phthalates in 32 commercial tea packages.

82 Caffeine (C), with application in commercial tea and coffee samples.

83 ancerous health effects for adults consuming tea on a daily basis.

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

85 In particular, CSA tea accessions are featured with high accumulation of di

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

87 are differentially accumulated in different tea groups in positive and negative ionization modes, re

88 Our method was efficient in discriminating tea samples based on their contamination levels (even at

89 ximately 49.2% of all mothers who ever drink tea were more likely to have an infant with CHD (P < 0.0

90 titutes, barley, cow milk, vegetable drinks, tea, plant infusions and plant mixtures.

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

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

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

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

95 Pu-erh tea displays cholesterol-lowering properties, but the un

96 sterol- and lipid-lowering effects of Pu-erh tea, and suggest that decreased intestinal BSH microbes

97 most active and abundant pigments in Pu-erh tea.

98 or soft withering, which could affect final tea beverage quality.

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

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

101 thod were in the range 5.1-14.2 ug L(-1) for tea, 5.3-17.8 ug L(-1) for apple beverages and 5.9-15.6

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 ted to young shoots, which are harvested for tea production.

105 sed with different methods commonly used for tea processing.

106 The methodology was validated for tea, apple-based beverage and pineapple juice.

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

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

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

110 Six TAs are cloned from tea, strawberry (Fragaria x ananassa, Fa) and four other

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

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

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 (Camellia sinensis) extract showed a pro-oxidative e

118 Green tea also generated H(2)O(2); tea prepared on tap water g

119 Green tea decoction had the highest content of phenolic groups

120 Green tea extract (GT), oolong tea extract (OT), and black tea

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

122 Green tea samples were spiked and used for recovery experiment

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

124 1 month of chronic administration of a green tea extract containing epigallocatequin-3-gallate (EGCG)

125 We used a green tea extract enriched in EGCG to inhibit DYRK1A function

126 Black and green tea are popular owing to their unique flavors and health

127 apacity (TEAC) of red wine, coffee and green tea determined using this method were: (1.20 +/- 0.06),

128 E), pomegranate rind extract (PRE) and green tea extract (GTE)] on anthocyanin content, colour, and t

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

130 natural origin (black, white, red, and green tea extracts, phytic acid) to inhibit TMAO-demethylase e

131 s of binding between alpha-amylase and green tea flavonoids were investigated by fluorescence quenchi

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

133 s of antioxidant activity of black and green tea microsuspensions with the results of the analysis of

134 th a magnitude similar to cinnamon and green tea polyphenol extract and insulin.

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

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

137 Pasta and green tea were contaminated with Datura Stramonium and Brugman

138 nd Brugmansia Arborea seeds (pasta and green tea), whereas coca leaf tea was directly analysed.

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

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

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

142 rk, a much simpler mixture, HWE buried green tea, was investigated by Nuclear Magnetic Resonance (NMR

143 d drinks per week), beverages (coffee, green tea and milk) and foods (yoghurt, cheese, natto, tofu, f

144 hensive characterization of commercial green tea (CGT) with the employment of independent variables s

145 en-Mediterranean dieters also consumed green tea (3-4 cups/d) and a Wolffia globosa (Mankai strain, 1

146 Further metabolic profiling for eight green tea tissues revealed two EOM and two COM ethers associat

147 For green tea, anthraquinone was present beginning at the witherin

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

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

150 (EGCG), a redox-active polyphenol from green tea, for 32 consecutive days with step-wise increased do

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

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 rmination of 400 pesticide residues in green tea products using ultra performance liquid and gas chro

155 osaccharides and cyclitols observed in green tea was introduced.

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

157 llocatechin-3-gallate (EGCG), found in green tea, with Abeta polypeptides, using a combination of in

158 nalysis of multi-pesticide residues in green tea.

159 from various plant sources, including green tea leaves.

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

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

162 ulture with or without the addition of green tea extract (GTE) to a HCM.

163 This study examined the effect of green tea extract at 10 (GWG1%) and 50 (GWG5%) g/L as the stee

164 Consumption of green tea extracts containing EGCG improved some cognitive and

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

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

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

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

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

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

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

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

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

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

175 d TEAC(red wine) > TEAC(coffee) > TEAC(green tea), which is the same as DPPH, spectrophotometric meth

176 f AuNPs capped with gallic acid (GA, a green-tea-derived polyphenol) using differential pulse voltamm

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

178 -(-)-4-terpineol dominated in the fresh hard tea samples, however, the configuration changed during s

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

180 determination of curcumin in food and herbal tea samples.

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

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

183 Yoruba herbal tea exposure showed no effect.

184 s oil, methylated spirits, and Yoruba herbal tea.

185 ng (HR 1.85; 95% CI 1.18-2.90), drinking hot tea (>=60 degrees C) (HR 1.60; 95% CI 1.15-2.22), low in

186 factors, including thermal injury (from hot tea), exposure to polycyclic aromatic hydrocarbons (from

187 In tea, anthocyanins accumulate in multiple vesicles, with

188 analysis of flavonoids and phenolic acids in tea and honey samples.

189 0.4 and 1.2 ug/kg in cereal products, and in tea and herbal infusions, respectively.

190 r complex phenolics by endogenous enzymes in tea leaves.

191 tilized to determine lead at trace levels in tea samples.

192 tal dicarbonyl concentrations were lowest in tea, dairy, light soft drinks, and rice (<10 mg/kg).

193 ion of phenolic acids and methylxanthines in tea (Camellia Sinensis) samples.

194 its psychostimulant effect, occurs mostly in tea and coffee samples.

195 , representing more than 90% of phenolics in tea infusions.

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

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

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

199 Theanine is primarily synthesized in tea roots and is subsequently transported to young shoot

200 valuating total phenolic compounds (TPCs) in tea and fruits using colorimetric spots and the digital

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

202 in the presence of other ingredients used in tea consumption.

203 In Caco-2 cells, individual tea catechins reduced the SGLT1 gene, but not protein ex

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

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

206 activities of Peperomia pellucida (L.) Kunth tea with commercial Camellia sinensis tea.

207 eds (pasta and green tea), whereas coca leaf tea was directly analysed.

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

209 e grains, fruits, vegetables, nuts, legumes, tea and coffee) and lower consumption of less-healthy pl

210 ed for the determination of cobalt in linden tea samples and the recovery results obtained for differ

211 tsuda, is one of the dominant pests in major tea production regions of East Asia.

212 Most behaviors such as making tea are not stereotypical but have an obvious structure.

213 ed to be a potential raw material for making tea-like drinks.

214 Yerba mate tea contains various biochemically active substances.

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

216 essed the theanine transport ability of nine tea plant amino acid permease (AAP) family members, with

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

218 olic compounds and antioxidant activities of tea-type infusions prepared from SB leaves.

219 was successfully applied to the analysis of tea and fruits and showed RSD (n = 3) not exceeding 9.6,

220 eparation technique for the TXRF analysis of tea.

221 d (TXRF) were considered for the analysis of tea.

222 In this work, the capacity of tea waste and tea waste hybrids as inexpensive sorbents

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

224 nic amino acid, is an important component of tea, as it confers the umami taste and relaxation effect

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

226 ers the umami taste and relaxation effect of tea as a beverage.

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

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

229 pacity of human plasma after acute intake of tea.

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

231 individual catechins, methylxanthines) of tea shoots (Camellia sinensis).

232 estigation, we docked bioactive molecules of tea onto the active site of Nsp15.

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

234 ounds implicated in the taste and quality of tea.

235 Samples of tea (Camellia sinensis L.

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

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

238 tigated in the analysis of the suspension of tea samples.

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

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

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

242 ts/vegetables, nuts/legumes, vegetable oils, tea/coffee) was associated with 0.68 kg less weight gain

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

244 Green tea extract (GT), oolong tea extract (OT), and black tea extract (BT) inhibited g

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

246 ently screens, multiple pesticides in Oolong tea.

247 e was no evidence for an effect on coffee or tea intake.

248 ruit, and vegetables and with plain water or tea to drink, was associated with lower CAL extent.

249 les, poultry and seafood, and plain water or tea to drink.

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

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

252 nins, only anthocyanins accumulate in purple tea, indicating selective downstream regulation.

253 Cultivars of purple tea (Camellia sinensis) that accumulate anthocyanins in

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

255 Nineteen real tea samples were analyzed using TXRF.

256 esh leaves collected from 136 representative tea accessions in China.

257 In order to value J. glutinosa DC (rock tea), we characterised its phenolic profile and antioxid

258 re lost during the simulated digestion, rock tea is still a good source of bioactive compounds with p

259 separate and preconcentrate cobalt from sage tea and vitamin B12 samples after complexing with a Schi

260 enabling the refined grouping of the sampled tea accessions into five major clades.

261 root-to-bud transport of theanine, in seven tea plant cultivars.

262 Kunth tea with commercial Camellia sinensis tea.

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

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

265 quantified in the tea infusions and soluble tea showed an HQ greater than 1, indicating no risk of n

266 In this study, tea shoots from two cultivars (cvs.

267 r generated significantly more H(2)O(2) than tea prepared on deionized water.

268 luence was stronger for coffee caffeine than tea caffeine.

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

270 The tea green leafhopper, Empoasca (Matsumurasca) onukii Mat

271 The tea plant (Camellia sinensis) presents an excellent syst

272 covery results were obtained for all but the tea samples using the conventional calibration plot.

273 r cotton strips and 1.5 times faster for the tea leaves).

274 Mass-absorption coefficients for the tea matrix and the critical surface density of the speci

275 erance limits of metals and phthalate in the tea infusion.

276 No metals or phthalates quantified in the tea infusions and soluble tea showed an HQ greater than

277 the mechanism for theanine transport in the tea plant remains unknown.

278 Although there is no GNP1 homolog in the tea plant, we assessed the theanine transport ability of

279 icipate in its root-to-shoot delivery in the tea plant.

280 t recovery of analytes to almost 100% in the tea samples.

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

282 Lemon added to the tea significantly reduced generation of H(2)O(2).

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

284 oincident with theanine transport within the tea plant.

285 n of cancer-associated Tn antigen using the "tea bag" approach.

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

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

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

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

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

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

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

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

294 and the highest healthy properties in white tea infusions.

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

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

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

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