Tea is the most consumed drink in the world after water. Green tea is a 'non-fermented' tea, and contains more catechins, than black tea or oolong tea. Catechins are in vitro and in vivo strong antioxidants. In addition, its content of certain minerals and vitamins increases the antioxidant potential of this type of tea. Since ancient times, green tea has been considered by the traditional Chinese medicine as a healthful beverage. Recent human studies suggest that green tea may contribute to a reduction in the risk of cardiovascular disease and some forms of cancer, as well as to the promotion of oral health and other physiological functions such as anti-hypertensive effect, body weight control, antibacterial and antivirasic activity, solar ultraviolet protection, bone mineral density increase, anti-fibrotic properties, and neuroprotective power. Increasing interest in its health benefits has led to the inclusion of green tea in the group of beverages with functional properties. However, although all the evidence from research on green tea is very promising, future studies are necessary to fully understand its contributions to human health, and advise its regular consumption in Western diets, in which green tea consumption is nowadays limited and sporadic.

Beneficial Effects of Green Tea—A Review

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables.

A review of near infrared spectroscopy and chemometrics in pharmaceutical technologies.

Variables selection methods in near-infrared spectroscopy.

Near infrared reflectance spectroscopy (NIRS) is a non-destructive and rapid technique applied increasingly for food quality evaluation in recent years. It provides us more information to research the quality of food products. This review intends to give an overview of the type of information that can be obtained based on some developed theory and food research of NIRS. It includes the principle of NIRS technique, the specific techniques with chemometrics for data pre-processing methods, qualitative and quantitative analysis and model transfer, and the wide applications of NIRS in food science. In addition, the promise of NIRS technique for food quality evaluation is demonstrated, and some problems which need to be solved or investigated further are also discussed.

Theory and application of near infrared reflectance spectroscopy in determination of food quality

Near-infrared spectroscopy applications in pharmaceutical analysis

Feasibility study for the use of near infrared spectroscopy in the qualitative and quantitative analysis of green tea, Camellia sinensis (L.)

Determination of total antioxidant capacity in green tea by near-infrared spectroscopy and multivariate calibration.

The effect of preprocessing methods in reducing interfering variability from near-infrared measurements of creams.

An evaluation of direct orthogonal signal correction and other preprocessing methods for the classification of clinical study lots of a dermatological cream.

Jan Luypaert

Papers

Near-infrared spectroscopy applications in pharmaceutical analysis

Feasibility study for the use of near infrared spectroscopy in the qualitative and quantitative analysis of green tea, Camellia sinensis (L.)

Determination of total antioxidant capacity in green tea by near-infrared spectroscopy and multivariate calibration.

The effect of preprocessing methods in reducing interfering variability from near-infrared measurements of creams.

An evaluation of direct orthogonal signal correction and other preprocessing methods for the classification of clinical study lots of a dermatological cream.