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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Effect of baking on the flavor stability of green tea beverages
Fu Yanqing,Jie-Qiong Wang,Chen Jianxin,Wang Fang,Jun-Feng Yin,Liang Zeng,John Shi,Yong-Quan Xu +7 more
TL;DR: Investigation of the effect of baking on flavor stability of green tea beverages showed that tea beverages prepared with baked tea had better flavor stability, which could help guide the processing of tea beverages which would improve their flavor quality stability.
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Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage
Danyue Zhao,Nagendra P. Shah +1 more
TL;DR: The FSTs were effective at scavenging DPPH-radical rather than hydroxyl radical, andOptimal pH to stabilize TPs in SMT was ca.
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Survival and metabolic activity of probiotic bacteria in green tea
TL;DR: During the incubation of green tea with B. animalis B94, changes in the concentration of the most abundant green tea polyphenols did not enhance the biological activity and the antioxidant and antihypertensive properties of standard solutions of epigallocatechin-3-gallate and rutin increased.
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Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion
Anna Lante,Dario Friso +1 more
TL;DR: In this article, the authors used ultrasound to extract catechins from green tea leaves with improved EGCG yield, and subsequent preparation of water-in-oil (W/O) green tea nanoemulsions with soy, peanut, sunflower, and corn oils.
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Pasting behaviors, gel rheological properties, and freeze-thaw stability of rice flour and starch modified by green tea polyphenols
TL;DR: In this article, the pasting, thermodynamic, gel rheological attributes, and freeze-thaw stability of brown, refined rice flour, rice starch, and their gels after green tea polyphenols (GTPs) addition, were studied.
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.