Hastening of leaf senescence in the processing of green tea leaf to black tea

1986 ◽  
Vol 37 (10) ◽  
pp. 1042-1044 ◽  
Author(s):  
Mohammed R. Ullah ◽  
Ashok K. Bordoloi ◽  
Nogen Gogoi
Keyword(s):  
Green Tea ◽  
Leaf Senescence ◽  
Black Tea ◽  
Tea Leaf

A model for predicting black tea quality from the carotenoid and chlorophyll composition of fresh green tea leaf

1992 ◽  
Vol 58 (2) ◽  
pp. 185-191 ◽  
Author(s):  
Sarah Taylor ◽  
David Baker ◽  
Philip Owuor ◽  
John Orchard ◽  
Caleb Othieno ◽  
...  
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Tea Quality ◽  
Tea Leaf

scholarly journals Differences in effectiveness of water steeping from green tea leaf and black tea leaf as hemostasis effect on wound cut-tail mice (mus musculus)

2016 ◽  
Vol 1 (3) ◽  
pp. 163
Author(s):  
Hasmawati Hasan ◽  
Wenni Raharja
Keyword(s):  
Green Tea ◽  
Tooth Extraction ◽  
Bleeding Time ◽  
Black Tea ◽  
Negative Control Group ◽  
Negative Control ◽  
Control Group ◽  
Tea Leaves ◽  
Green Tea Leaves ◽  
Tea Leaf

Tooth extraction is a simple procedure that is frequently performed in the practice of dentistry. Bleeding is a common complications of tooth extraction. There are several materials or methods that may be used to control the bleeding. To minimize side effect, it might need natural ingredients as a replacement. Tannin and flavonoid is a compounds that can reduce bleeding time. Green tea and black tea are plants that have these compounds with different concentrations. Aims of this study is to determine the differences in the effectiveness of water steeping green tea leaves and black tea leaves as a hemostasis effect on wound cut-tail mice (Mus musculus). This is an experimental research with study design post-test only control group design. Samples were 30 male mice which divided into three groups. One negative control group (aquadest) and two treatment group (green tea and black tea). Mice that match the criteria is cutted the tail equal to 3 mm from the tip of the tail, then the ingredients is applied to the wound. Blood is dripped on absorbent paper until bleeding stop and data were analyzed using Kruskal-Wallis. There are significant differences between negative control group and the treatment group. In the treatment groups there were significant differences in the bleeding time between green tea group and black tea group. As a conclusion, water steeping from green tea leaves have a better effect than black leaves tea as hemostasis on wound cut-tail mice.

scholarly journals Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid terhadap Produk Teh Kombucha

2018 ◽  
Vol 6 (1) ◽  
pp. 55 ◽  
Author(s):  
Yulia M. Nur ◽  
Sri Indrayati ◽  
Periadnadi Periadnadi ◽  
Nurmiati Nurmiati
Keyword(s):  
Green Tea ◽  
Plant Extract ◽  
Sugar Content ◽  
Black Tea ◽  
Acetobacter Xylinum ◽  
Cocoa Powder ◽  
Random Design ◽  
Kombucha Tea ◽  
Tea Leaf ◽  
Total Bacteria

The research about The Effect of Some Alkaloid’s Plant Extract as Activator and the plant media for Acetobacter xylinum (Brown.) Holland in  Fermented of Kombucha Tea, has been done from February to September in STIKes Perintis Laboratory. The aim of this study to know the effects of some alkaloid’s plant extract as activator and the plant media for Acetobacter xylinum (Brown.) Holland in  Fermented of Kombucha Tea. The research used Completely Random Design (CRD) with 6 treatments and 4 replications. The treatments were : black tea, green tea, leaf of coffea, leaf of cocoa, coffea powder and cocoa powder. The result showed that the use of several types of plant extract beralkaloid effect on Kombucha tea products. In this study obtained the average of the highest total bacteria Acetobacter xylinum 117.50 x 107 cfu / ml, the value of pH 3.82, sugar content 9.67. The results of the organoleptic assessment of flavor and taste showed the highest panelist favorites level in Kombucha chocolate powder that is 3.07 (very good) and 3.47 (very good).

Comparison of the Antioxidative Activities and Bioactive Compound Contents of Green Tea, Roasted Green Tea, and Black Tea

2018 ◽  
Vol 24 (3) ◽  
pp. 64-71 ◽  
Author(s):  
Eu-Jin Ban ◽  
Ju Hyung Kim ◽  
Gyu Yeon Oh ◽  
Su Yeon Lee ◽  
Jae-Hak Moon ◽  
...  
Keyword(s):  
Green Tea ◽  
Bioactive Compound ◽  
Black Tea

scholarly journals Tea Drinking and Risk of Cancer Incidence: A Meta-Analysis of Prospective Cohort Studies and Evidence Evaluation

2020 ◽  
Author(s):  
Long-Gang Zhao ◽  
Zhuo-Ying Li ◽  
Guo-Shan Feng ◽  
Xiao-Wei Ji ◽  
Yu-Ting Tan ◽  
...  
Keyword(s):  
Cancer Risk ◽  
Green Tea ◽  
Dose Response ◽  
Prospective Studies ◽  
Prediction Interval ◽  
Meta Analysis ◽  
Black Tea ◽  
Current Evidence ◽  
Tea Drinking ◽  
Risk Of Cancer

ABSTRACT Here we provide a comprehensive meta-analysis to summarize and appraise the quality of the current evidence on the associations of tea drinking in relation to cancer risk. PubMed, Embase, and the Cochrane Database of Systematic Reviews were searched up to June 2020. We reanalyzed the individual prospective studies focused on associations between tea drinking and cancer risk in humans. We conducted a meta-analysis of prospective studies and provided the highest- versus lowest-category analyses, dose-response analyses, and test of nonlinearity of each association by modeling restricted cubic spline regression for each type of tea. We graded the evidence based on the summary effect size, its 95% confidence interval, 95% prediction interval, the extent of heterogeneity, evidence of small-study effects, and excess significance bias. We identified 113 individual studies investigating the associations between tea drinking and 26 cancer sites including 153,598 cancer cases. We assessed 12 associations for the intake of black tea with cancer risk and 26 associations each for the intake of green tea and total tea with cancer risk. Except for an association between lymphoid neoplasms with green tea, we did not find consistent associations for the highest versus lowest categories and dose-response analyses for any cancer. When grading current evidence for each association (number of studies ≥2), weak evidence was detected for lymphoid neoplasm (green tea), glioma (total tea, per 1 cup), bladder cancer (total tea, per 1 cup), and gastric and esophageal cancer (tea, per 1 cup). This review of prospective studies provides little evidence to support the hypothesis that tea drinking is associated with cancer risk. More well-designed studies are still needed to identify associations between tea intake and rare cancers.

scholarly journals Tea Polyphenols in Promotion of Human Health

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 39 ◽  
Author(s):  
Naghma Khan ◽  
Hasan Mukhtar
Keyword(s):  
Green Tea ◽  
Animal Studies ◽  
Neurological Diseases ◽  
Black Tea ◽  
Polyphenolic Compounds ◽  
Tea Polyphenols ◽  
Beneficial Effects ◽  
Gallocatechin Gallate ◽  
Prevention Of Cancer ◽  
Pharmacologically Active

Tea is the most widely used beverage worldwide. Japanese and Chinese people have been drinking tea for centuries and in Asia, it is the most consumed beverage besides water. It is a rich source of pharmacologically active molecules which have been implicated to provide diverse health benefits. The three major forms of tea are green, black and oolong tea based on the degree of fermentation. The composition of tea differs with the species, season, leaves, climate, and horticultural practices. Polyphenols are the major active compounds present in teas. The catechins are the major polyphenolic compounds in green tea, which include epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. EGCG is the predominant and most studied catechin in green tea. There are numerous evidences from cell culture and animal studies that tea polyphenols have beneficial effects against several pathological diseases including cancer, diabetes and cardiovascular diseases. The polyphenolic compounds present in black tea include theaflavins and thearubigins. In this review article, we will summarize recent studies documenting the role of tea polyphenols in the prevention of cancer, diabetes, cardiovascular and neurological diseases.

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