Tea: A new perspective on health benefits

Although among the five main types of teas (white, green, oolong, black and pu-erh), black tea is the most consumed worldwide, an impressive number of scientific publications have been focused on green tea and its major compounds, flavan-3-ols (“catechins”). However, besides flavan-3-ols, there are...

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Veröffentlicht in:	Food research international 2013-10, Vol.53 (2), p.558-567
1. Verfasser:	da Silva Pinto, Marcia
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioactive compounds bioactive properties Bioavailability Biological and medical sciences Black tea Blood Camellia sinensis Circulating Coffee, tea and other stimulative beverage industries Consumption flavanols Food industries Foods Fundamental and applied biological sciences. Psychology green tea Health Health benefits metabolites Polyphenols Scientific papers Tea
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