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2006, Global advances in tea science, ISBN 9781845931124, Volume 2., xi, 211
Book
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 10/2018, Volume 66, Issue 40, pp. 10470 - 10478
Catechins are important chemical components determining the quality of tea. The catechin index (CI, ratio of dihydroxylated catechin (DIC)/trihydroxylated... 
tea quality | wild tea plants | catechin | flavonoid 3′,5′ hydroxylase gene | allelic variants | CAMELLIA-SINENSIS | FOOD SCIENCE & TECHNOLOGY | CAFFEINE | FLAVAN-3-OL COMPOSITION | GREEN TEA | BLACK TEA | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | flavonoid 3 ',5 ' hydroxylase gene | LEAF | SOUTHERN AFRICA
Journal Article
International Journal of Cancer, ISSN 0020-7136, 2014, Volume 135, Issue 2, pp. 401 - 412
Coffee and tea contain numerous antimutagenic and antioxidant components and high levels of caffeine that may protect against colorectal cancer (CRC). We... 
tea | NAT2 | Colorectal cancer | coffee | CYP1A2 | CELLS | RAT | CAFFEINE | COLONIC ABERRANT CRYPTS | GREEN TEA | CAFESTOL | POLYPHENOLS | ONCOLOGY | COMPONENTS KAHWEOL | BLACK TEA | HEALTH | Caffeine - metabolism | Colorectal Neoplasms - epidemiology | Genetic Predisposition to Disease - genetics | Oligonucleotide Array Sequence Analysis | Colorectal Neoplasms - genetics | Humans | Middle Aged | Risk Factors | Proportional Hazards Models | Tea - adverse effects | Genotype | Male | Coffee - metabolism | Case-Control Studies | Incidence | Cytochrome P-450 CYP1A2 - genetics | Tea - metabolism | Adult | Female | Surveys and Questionnaires | Aged | Arylamine N-Acetyltransferase - genetics | Coffee - adverse effects | Cohort Studies | Oncology, Experimental | Cytochrome P-450 | Research | Coffee | Risk factors | Antioxidants | Tea | Physiological aspects | Genetic aspects | Health aspects | Caffeine | Cancer | Genotype & phenotype | Index Medicus | Clinical Medicine | Medical and Health Sciences | Medicin och hälsovetenskap | Public Health, Global Health, Social Medicine and Epidemiology | Hälsovetenskaper | Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi | Cancer and Oncology | Klinisk medicin | Health Sciences | Cancer och onkologi | polyphenols | caffeine | cells | colonic aberrant crypts | rat | green tea | components kahweol | health | black tea | cafestol
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2017, Volume 237, pp. 488 - 498
The raw materials used to make oolong tea ( ) are a combination of leaf and stem. Oolong tea made from leaf and stem is thought to have a more aromatic smell... 
Tea | Camellia sinensis | Amino acid | Aroma | Volatile | Stem | FOOD SCIENCE & TECHNOLOGY | LEAVES | VOLATILE COMPOUNDS | POLYPHENOLS | NUTRITION & DIETETICS | 1-PHENYLETHANOL | BETA-PRIMEVEROSIDASE | MANUFACTURING PROCESS | BLACK TEA | PLANTS | FREE AMINO-ACIDS | CHEMISTRY, APPLIED | FLOWERS | Volatile Organic Compounds | Humans | Plant Leaves | Smell | Catechin | Theanine | Gene expression | Fatty acids | Analysis
Journal Article
2001, Food science and technology, ISBN 9780824704704, Volume 106., 275
A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious... 
Tea | Green tea | Health aspects | therapeutic use | Green tea - Health aspects
eBook
Journal of the American College of Nutrition, ISSN 0731-5724, 04/2006, Volume 25, Issue 2, pp. 79 - 99
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.... 
polyphenols | HDL = high density lipoproteins | antioxidant activity | human health | RR = relative risk | OR = odd ratio | GTP = green tea polyphenols | GA = gallic acid | EGCG = (−)-epigallocatechin-3-gallate | DPPH = 2,2-diphenyl-l-picrylhydrazyl assay | PCL = photochemiluminescence assay | TEAC = Trolox equivalent antioxidant capacity assay | UV = ultraviolet | catechins | DNA = deoxyribonucleic acid | TRAP = total radical-trapping antioxidant parameter assay | green tea | ORAC = oxygen radical absorbance capacity assay | CI = confidence interval | ECG = (−)-epicatechin-3-gallate | EC = (−)-epicatechin | DMPD = N,N-dimethyl-p-phenylendiamine assay | EGC = (−)-epigallocatechin | LDL = low density lipoproteins | HR = hazard ratio | FRAP = ferric reducing ability of plasma assay | Polyphenols | Catechins | Human health | Green tea | Antioxidant activity | CORONARY-ARTERY DISEASE | OXIDATIVE STRESS | CAMELLIA-SINENSIS | LOW-DENSITY-LIPOPROTEIN | STOMACH-CANCER | HUMAN BREAST-CARCINOMA | IN-VITRO | NUTRITION & DIETETICS | GASTRIC-CANCER | BLACK TEA | Camellia sinensis - chemistry | Flavonoids - analysis | Nutritive Value | Cardiovascular Diseases - prevention & control | Humans | Tea - adverse effects | Biological Availability | Antimutagenic Agents | Catechin - analysis | Phenols - analysis | Health Promotion | Obesity - prevention & control | Anticarcinogenic Agents | Catechin - analogs & derivatives | Antihypertensive Agents | Antioxidants - analysis | Tea - chemistry
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 9, pp. 2234 - 2252
Journal Article
Journal Article
Life Sciences, ISSN 0024-3205, 2007, Volume 81, Issue 7, pp. 519 - 533
People have been consuming brewed tea from the leaves of the plant for almost 50 centuries. Although health benefits have been attributed to tea, especially... 
Medicinal properties |