Green tea catechins during food processing and storage: A review on stability and detection
TLDR
In this paper, a pseudo first-order kinetic model has been developed and validated for the epimerization and degradation of tea catechins in several food systems, whereas the rate constant of reaction kinetics followed Arrhenius equation.About:
This article is published in Food Research International.The article was published on 2013-03-01 and is currently open access. It has received 284 citations till now. The article focuses on the topics: Catechin.read more
Citations
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Perbandingan profil sensori teh hijau menggunakan metode analisis deskripsi kuantitatif dan cata (check-all-that-apply)
TL;DR: Wang et al. as discussed by the authors evaluated sensory characteristics of green tea by analytical sensory evaluations through QDA (Quantitative Descriptive Analysis) and CATA (Check-All-That-Apply) methods, and found that green tea has dominant characteristics of bitter taste, astringent aftertaste, green flavor, fermented flavor and dry aroma.
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Assessment of (-) epicatechin as natural additive for improving safety and functionality in fresh “Piel de Sapo” melon juice
Javier Rúa Aller,Sonia González González,Javier Sanz Gómez,Maria Pilar Del Valle Fernandez,María Rosario García-Armesto +4 more
TL;DR: Epicatechin would be a promising ingredient for increasing the functional properties of “Piel de Sapo” MJ (phenolic compounds and antioxidant ability) while contributing to improving the safety of this type of juice during prolonged refrigerated storage at 4ºC.
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Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MS E
Talita Pimenta do Nascimento,Millena Cristina Barros Santos,Joel Pimentel de Abreu,Iris Lengruber Gonçalves Teixeira de Almeida,Marcia Barreto da Silva Feijó,Anderson Junger Teodoro,Mariana Simões Larraz Ferreira,Luiz Claudio Cameron,Maria Gabriela Bello Koblitz +8 more
TL;DR: Cooking promoted little alteration in the bioactive compound profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds.
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A comprehensive insight into effects of green tea extract in polycystic ovary syndrome: a systematic review
Vahid Maleki,Ehsaneh Taheri,Parisa Varshosaz,Fatemeh Pourteymour Fard Tabrizi,Jalal Moludi,Hamed Jafari-Vayghan,Mahdi Shadnoush,Seyed Hossein Yahyazadeh Jabbari,Mehri Seifoleslami,Mohammad Alizadeh +9 more
TL;DR: A systematic review of the potential roles of green tea extract on metabolic variables, hormone levels, and ovarian function in polycystic ovarian syndrome (PCOS) was conducted by.
References
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Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions.
Jane V. Higdon,Balz Frei +1 more
TL;DR: The effects of tea and green tea catechins on biomarker of oxidative stress, especially oxidative DNA damage, appear very promising in animal models, but data on biomarkers of in vivo oxidative stress in humans are limited.
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Polyphenolic Flavanols as Scavengers of Aqueous Phase Radicals and as Chain-Breaking Antioxidants
N. Salah,Nicholas J. Miller,George Paganga,Lilian B. M. Tijburg,G.P. Bolwell,Catherine Rice-Evans +5 more
TL;DR: Against propagating lipid peroxyl radical species, epicatechin and catechin are as effective as ECG and EGCG, the least efficacious being EGC and GA.
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
TL;DR: In this article, the authors reviewed the current understanding of the lipid oxidation mechanism in oil-in-water emulsions and discussed the major factors that influence the rate of lipid oxidation, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions.
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Tea polyphenols for health promotion
Naghma Khan,Hasan Mukhtar +1 more
TL;DR: In vitro and animal studies provide strong evidence that polyphenols derived from tea may possess the bioactivity to affect the pathogenesis of several chronic diseases.
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Green tea and its polyphenolic catechins: medicinal uses in cancer and noncancer applications.
TL;DR: Dose-related differences in the effects of EGCG in cancer versus neurodegenerative and cardiovascular diseases, as well as discrepancies between doses used in in vitro studies and achievable plasma understanding of the in vivo effects of green tea catechins in humans, are summarized.