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In the 1980s, a novel tea species, Cocoa tea (Camellia ptilophylla Chang), was discovered in Southern China with surprisingly low caffeine content (0.2% by dry weight). Although its health promoting characteristics have been known for a while, a very limited amount of scientific research has been focused on Cocoa tea. Herein, a systematic study on Cocoa tea(More)
In view of the inconvenience brought by the current digital product copyright protection system, propose a system using the handheld device to detect the digital watermark, which used the handheld device to acquire the watermarked image willing to be detected, uploaded the image obtained to the remote special PC machine through GPRS wireless communication.(More)
Cocoa tea (Camellia ptilophylla Chang) is a naturally low caffeine-containing but gallocatechin gallate (GCG)-rich tea cultivar, though its biological activities have not been extensively explored. Herein, we evaluated the in vitro cellular antioxidant, methylglyoxal trapping, and anti-inflammatory activities of water extract of green tea from cocoa tea(More)
Tea cream is prevalent in various types of tea, yet a comparison of the mechanism of creaming in different teas remains uncertain. Here, we compared physicochemical characteristics, phytochemical composition, and simulated digestive profiles of green tea and black tea cream, looking to exploit their concentration and structure based mechanisms and in vitro(More)
Tea nano-aggregates spontaneously assembled in clear tea infusions are considered as the precursors of tea cream, although their molecular basis remains obscure. Here, we characterized nano-aggregates in green tea infusions from Camellia ptilophylla, a peculiar tea variety with 6.0% of theobromine, and Camellia sinensis as the control for comparative(More)
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