Factors affecting the caffeine and polyphenol contents of black and green tea infusions.

  title={Factors affecting the caffeine and polyphenol contents of black and green tea infusions.},
  author={Conrad Astill and M R Birch and Clive Dacombe and Philip G. Humphrey and Philip T. Martin},
  journal={Journal of agricultural and food chemistry},
  volume={49 11},
The effects of product and preparation variables on the in-cup chemical composition of tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and preparation variables on the total soluble solids, caffeine, and polyphenol contents of tea extracts. The… 

Exploring the nutraceutical potential of polyphenols from black, green and white tea infusions - an overview.

The aim of the present review was to overview the nutraceutical potential of polyphenols from tea after various degrees of fermentation, and to report on white tea, being the rarest and the least handled tea.

Factors Affecting Polyphenol Content and Composition of Fresh and Processed Tea Leaves

Tea has been consumed literally for thousands of years and is recognized as a major source of polyphenols in human diet. Polyphenols comprising 20-40% of dry matter in young tea shoots are very

Improving the Polyphenol Content of Tea

The present review aims at outlining the current knowledge about means to increase the catechin content of teas, a cornerstone for improving the health-promoting properties of this beverage.

Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas

The present study confirms that tea is a rich source of polyphenols and highlights the potential benefits it may have on modulating glycaemic response in humans.

Influence of the leaf content and herbal particle size on the presence and extractability of quantitated phenolic compounds in Cistus incanus herbal teas.

The highest concentrations of bioactive compounds in the infusions were yielded when leafy parts with a small particle size were used for brewing.

The influence of beverage composition on delivery of phenolic compounds from coffee and tea

  • M. Ferruzzi
  • Chemistry, Medicine
    Physiology & Behavior
  • 2010



Flavonoids and other polyphenols in consumer brews of tea and other caffeinated beverages.

The efficiency of extraction in brewing of total phenolics, total flavonoids, catechins, and theaflavins was up to 35-55% of the total available in the leaf, whereas the flavonol and flavone glycosides and caffeine were more efficiently extracted.

Comparison of the effects of black and green tea on in vitro lipoprotein oxidation in human serum

No significant difference in antioxidant activity was found between black and green tea and caffeine prepared to a comparable concentration to that found in tea had no effect on lipoprotein oxidation.

Differences in Caffeine and Tannin Contents between Tea Cultivars, and Application to Tea Breeding

The Japan group was a very homogeneous group in terms of tannin and caffeine contents, and the Assam group could be from the China and Japan groups (var. assamica).

Kinetics and equilibria of tea infusion: Rates of extraction of theaflavin, caffeine and theobromine from several whole teas and sieved fractions

The rates of infusion of theaflavin and caffeine into water at 80°C have been measured for Kapchorua Pekoe Fannings, Kapchorua Pekoe Dust, Betjan Flowery Broken Orange Pekoe and Rupai Flowery Orange

Kinetics and equilibria of tea infusion: Kinetics of extraction of theaflavins, thearubigins and caffeine from Koonsong broken pekoe

The rates of infusion of theaflavins, thearubigins, and caffeine from Koonsong Broken Pekoe into water were measured and the rate constants of infusion and of re-absorption were calculated.