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1848 2
1849 1
1853 1
1854 2
1855 1
1857 3
1858 2
1859 1
1860 1
1862 1
1865 1
1867 1
1868 1
1869 2
1870 3
1871 1
1872 4
1873 2
1874 3
1875 1
1878 2
1881 5
1882 2
1883 3
1884 3
1885 1
1886 2
1888 1
1889 7
1890 4
1891 3
1892 6
1893 2
1894 3
1895 2
1896 2
1898 1
1899 1
1902 8
1903 2
1904 3
1905 1
1907 1
1908 1
1909 2
1911 1
1912 3
1913 2
1914 1
1916 2
1917 1
1918 6
1919 2
1921 2
1922 1
1923 1
1924 7
1925 6
1926 4
1927 7
1928 6
1929 10
1930 5
1931 4
1932 2
1933 5
1934 8
1935 8
1936 10
1937 8
1938 7
1939 15
1940 14
1941 8
1942 8
1943 11
1944 7
1945 5
1946 4
1947 17
1948 6
1949 8
1950 15
1951 15
1952 14
1953 9
1954 15
1955 8
1956 11
1957 12
1958 12
1959 6
1960 5
1961 6
1962 10
1963 13
1964 24
1965 12
1966 27
1967 23
1968 25
1969 38
1970 33
1971 31
1972 32
1973 39
1974 52
1975 61
1976 71
1977 75
1978 102
1979 107
1980 117
1981 115
1982 121
1983 158
1984 147
1985 212
1986 187
1987 195
1988 220
1989 302
1990 272
1991 330
1992 327
1993 335
1994 318
1995 376
1996 425
1997 466
1998 495
1999 568
2000 682
2001 687
2002 729
2003 797
2004 890
2005 1004
2006 1078
2007 1160
2008 1215
2009 1175
2010 1318
2011 1561
2012 1643
2013 1822
2014 1848
2015 2003
2016 2045
2017 2219
2018 2431
2019 2632
2020 3134
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45,695 results

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Page 1
Tea Polyphenols in Promotion of Human Health.
Khan N, Mukhtar H. Khan N, et al. Nutrients. 2018 Dec 25;11(1):39. doi: 10.3390/nu11010039. Nutrients. 2018. PMID: 30585192 Free PMC article. Review.
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 polyphenolic compounds present in …
It is a rich source of pharmacologically active molecules which have been implicated to provide diverse health benefits. The three major for …
Production Mechanisms of Black Tea Polyphenols.
Tanaka T, Matsuo Y. Tanaka T, et al. Chem Pharm Bull (Tokyo). 2020;68(12):1131-1142. doi: 10.1248/cpb.c20-00295. Chem Pharm Bull (Tokyo). 2020. PMID: 33268645 Free article. Review.
Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four tea catechins during tea fermentation. ...Contemporary methods, such as LC-MS, are also effective to identify catechin …
Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation …
Black tea: chemical analysis and stability.
Li S, Lo CY, Pan MH, Lai CS, Ho CT. Li S, et al. Food Funct. 2013 Jan;4(1):10-8. doi: 10.1039/c2fo30093a. Epub 2012 Oct 4. Food Funct. 2013. PMID: 23037977 Review.
Tea polyphenols include catechins and gallic acid in green and white teas, and theaflavins and thearubigins as well as other catechin polymers in black and oolong teas. Accurate analysis of black tea polyphenols plays a significant role in the identifi …
Tea polyphenols include catechins and gallic acid in green and white teas, and theaflavins and thearubigins as well as other catechin …
Black tea polyphenols: a mechanistic treatise.
Butt MS, Imran A, Sharif MK, Ahmad RS, Xiao H, Imran M, Rsool HA. Butt MS, et al. Crit Rev Food Sci Nutr. 2014;54(8):1002-11. doi: 10.1080/10408398.2011.623198. Crit Rev Food Sci Nutr. 2014. PMID: 24499118 Review.
In this context, theaflavin & thearubigins are the oxidized derivatives of black tea catechins during fermentation having nutraceutical potential owing to esterification of hydroxyl ring with digallate esters. ...Present review is an attempt to enrich the reader …
In this context, theaflavin & thearubigins are the oxidized derivatives of black tea catechins during fermentation having …
Black tea--helpful or harmful? A review of the evidence.
Gardner EJ, Ruxton CH, Leeds AR. Gardner EJ, et al. Eur J Clin Nutr. 2007 Jan;61(1):3-18. doi: 10.1038/sj.ejcn.1602489. Epub 2006 Jul 19. Eur J Clin Nutr. 2007. PMID: 16855537 Review.
There is moderate evidence suggestive of a positive effect of black tea consumption on bone mineral density although studies were few. ...There was no credible evidence that black tea (in amounts typically consumed) was harmful. Normal hydration was co …
There is moderate evidence suggestive of a positive effect of black tea consumption on bone mineral density although studies w …
Black tea aroma formation during the fermentation period.
Chen Q, Zhu Y, Liu Y, Liu Y, Dong C, Lin Z, Teng J. Chen Q, et al. Food Chem. 2022 Apr 16;374:131640. doi: 10.1016/j.foodchem.2021.131640. Epub 2021 Nov 19. Food Chem. 2022. PMID: 34839968
The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. ...Our study provides a detailed characterization of the formation of sweet and floral/fruity aromas in …
The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 …
Black Tea Quality is Highly Affected during Processing by its Leaf Surface Microbiome.
Tong W, Yu J, Wu Q, Hu L, Tabys D, Wang Y, Wei C, Ling T, Ali Inayat M, Bennetzen JL. Tong W, et al. J Agric Food Chem. 2021 Jun 30;69(25):7115-7126. doi: 10.1021/acs.jafc.1c01607. Epub 2021 Jun 21. J Agric Food Chem. 2021. PMID: 34152762
Microbiomes can greatly affect the quality of fermented food and beverages, including tea. In this study, microbial populations were characterized during black and green tea manufacturing, revealing that tea processing steps can drive both the bacteria …
Microbiomes can greatly affect the quality of fermented food and beverages, including tea. In this study, microbial populations were …
Kombucha, the fermented tea: microbiology, composition, and claimed health effects.
Greenwalt CJ, Steinkraus KH, Ledford RA. Greenwalt CJ, et al. J Food Prot. 2000 Jul;63(7):976-81. doi: 10.4315/0362-028x-63.7.976. J Food Prot. 2000. PMID: 10914673 Free article. Review.
Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. ...
Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombuc …
Mechanisms of Body Weight Reduction by Black Tea Polyphenols.
Pan H, Gao Y, Tu Y. Pan H, et al. Molecules. 2016 Dec 7;21(12):1659. doi: 10.3390/molecules21121659. Molecules. 2016. PMID: 27941615 Free PMC article. Review.
Black tea polyphenols are the major components in black tea which reduce body weight. Black tea polyphenols are more effective than green tea polyphenols. ...
Black tea polyphenols are the major components in black tea which reduce body weight. Black tea po …
Interfering Effect of Black Tea Consumption on Diagnosis of Pancreatic Cancer by CA 19-9.
Al-Janabi AAHS, Tawfeeq EF. Al-Janabi AAHS, et al. J Gastrointest Cancer. 2017 Jun;48(2):148-150. doi: 10.1007/s12029-016-9855-z. J Gastrointest Cancer. 2017. PMID: 27402465 Review.
PURPOSE: The study aims to determine the possible effects of black tea consumption on the level of CA 19-9 antigen in the human body. ...The cutoff or predictive value of CA 19-9 in heavy-consuming people of black tea was determined....
PURPOSE: The study aims to determine the possible effects of black tea consumption on the level of CA 19-9 antigen in the huma …
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