• Corpus ID: 98194040

The aroma, taste, color and bioactive constituents of tea

  title={The aroma, taste, color and bioactive constituents of tea},
  author={Venkata Sai Prakash Chaturvedula and Indra Prakash},
  journal={Journal of Medicinal Plants Research},
The genus Camellia sinensis belongs to the family of Theaceae of the flowering plants. The leaves and leaf buds of C. sinensis are used to produce tea. The chemical composition of tea leaves has been thoroughly studied and the main constituents belong to the polyphenol group accounting for 25 to 35% on a dry weight basis. C. sinensis also contains various chemical constituents including methylxanthines, amino acids, chlorophyll, carotenoids, lipids, carbohydrates, vitamins, and more than 600… 
Potential Bioactive Components and Health Promotional Benefits of Tea (Camellia sinensis).
  • S. Samanta
  • Medicine, Biology
    Journal of the American College of Nutrition
  • 2020
This review emphasizes the importance of bioactive components of teas, and their health promotional activities, to control the various physiological and metabolic disorders.
Distribution of phenolic content and screening for antioxidant capacity of different parts of tea plant (Camellia sinensis L.)
The antioxidant activity and the distribution of phenolic content in different parts of the tea plant for their utilization in other industries were screened and the antioxidant capacity of the different parts were significantly correlated with their polyphenolic content.
Pharmacognostic and Phytochemical Standardization of White Tea Leaf (Camellia sinensis L. Kuntze) Ethanolic Extracts
Pharmacognostic and phytochemicals features established in this study may be used as part of the pharmacopoeial standard which can play an important role in its standardization.
Bioactivity of fruit teas and tisanes – A review
In recent times, there is a growing interest in nutrition and preventive health care in the development and evaluation of natural bioactive and antioxidant active products from plant materials. Tea,
Phytotherapy with active tea constituents: a review
Tea is a widely renowned functional beverage originating from processed tender leaves of the Camellia sinensis plant after brewing with hot water. This refreshing and revitalizing beverage has been
Isolation and characterization of polyphenols in natural honey for the treatment of human diseases
Honey is a natural sweetener that is derived from the nectar, pollen, and resin of plants. It has been used as a folk medicine for decades. In addition to being an excellent therapeutic agent, honey
Nutritional quality and acceptability of Buddleja saligna herbal tea
There is a growing interest in herbal teas due to their health promoting properties. In this study, chemical composition, antioxidant activity and consumer acceptance of Buddleja saligna herbal teas
Determination of Phenolic Compounds and Antioxidant activity of the Leaves of Soursop (Annona muricata L.) mixed with Various Herbal
Food diversification is increasingly approaching customer needs. Tea processing field brings a lot of health. The present study has mixed the soursop leaves tea with stevia, chrysanthemum, rose, and
The identification and evaluation of two different color variations of tea.
The yellowish variation is more suitable for making high-grade green teas or black teas, whereas the purplish variation are suitable for producing fine quality oolong teas.


This book is to cover all relevant aspects including botanical identification, processing and major categories of tea, physiological and pharmacological effects, and experimental therapeutic effects and will be an invaluable reference source for physicians and all professionals in pharmaceutical, agricultural, and food research and development industries.
Study on the antioxidant activity of tea flowers (Camellia sinensis).
It is suggested that the stronger scavenging abilities to free radicals might be due to polyphenols, EGCG, ECG and flavones, however, the water extracts of tea flower and their fractions showed lower antioxidant activity for their inhibitory effect on hydroxyl radicals and DPPH radicals.
Constituents in tea leaf and their contribution to the taste of green tea liquor.
Green tea liquor is a flavorous beverage that has a mild astringent property due to the presence of catechin gallates. The palatability of the liquor is associated with relative combination of
Chemical Components and Taste of Green Tea
A good taste is attributable to an appropriate concentration of tea infusion and a good harmony of taste of each component including amino acids, based on recent studies.
Antioxidant activity and polyphenol content of green tea flavan-3-ols and oligomeric proanthocyanidins
It was concluded that brewing conditions such as extraction temperature, period of extraction, ratio of tea leaves to extracting water, and stirring are important factors for determining the FRAP values and TPC in GTE.
Comparison of Extraction Techniques for Characterizing Tea Aroma and Analysis of Tea by GC-FTIR-MS
The custom of drinking tea has spread all over the world. Camellia sinensis tea is the most popular beverage in the world, and mate tea (Ilex paraguaryensis) and rooibos tea (Aspalathus linearis) are