The article focuses on the nutritional benefits of green tea. Green tea contains an antioxidant called epigallocatechin gallate (EGCG), which binds to a protein HSP90 found in all cells but in greater quantities in cancer cells. EGCG inhibits HSP90 and may halt a sequence of cascading ...
In the case of the green and white varieties, the nutritional value of tea is high. Drinking green tea seems to have a positive, healing effect on people withdiabetesand those undergoing chemotherapy. Green tea has also been found to be effective in helping clear acne, and in reducing highb...
Green tea is widely regarded as a healthy tea and the best substitute for coffee due to its many health benefits. Its anti-inflammatory, anti-cancer, and antioxidant properties have made it popular, so consumption of green tea extract has increased. Green tea extract is standardized to contain ...
Medicinal benefits of green tea: Part I. Review of noncancer health benefits. Tea, in the form of green or black tea, is one of the most widely consumed beverages in the world. Extracts of tea leaves also are sold as dietary suppleme......
The antioxidant effects of 伪-tocopherol (TOH) in combination with green tea extract (GTE), the green tea polyphenol ()-epicatechin (EC) or the isomeric (+... Y Jie,EM Becker,ML Andersen,... - 《Food Chemistry》 被引量: 101发表: 2012年 Fluorometric assay for screening antioxidative acti...
The health consequences of low D and the benefits of supplementation. By Kristen Bobik, DC, DABCA Much research has been done on vitamin D levels and their impact on health; optimal levels have been correlated with a reduced risk of developing numerous conditions. Those most relevant to the ...
Green leaf biomass is one of the largest underutilized sources of nutrients worldwide. Whether it is purposely cultivated (forage crops, duckweed) or upcycled as a waste stream from the mass-produced agricultural crops (discarded leaves, offcuts, tops, peels, or pulp), the green biomass can ...
Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming. Food Bioprocess Technol. 2012, 6, 3400–3411. [Google Scholar] [CrossRef] Wang, R.; Zhou, W.; Yu, H.-H.; Chow, W.-F. Effects of Green Tea Extract on the Quality of Bread Made from Unfrozen ...
The water infusion process is a particularly gentle process for extracting ingredients from the leaves of the green tea plant, Camellia sinensis. The process leaves no chemical residues and is produced without the use of illegal solvents or Chloroform under strict adherence to the food control requi...
64. Yokozawa T, Dong E: Influence of green tea and its three major components upon low-density lipoprotein oxidation. Exp Toxicol Pathol 1997, 49(5):329–335. 65. Sugiyama T, Sadzuka Y: Theanine, a specific glutamate derivative in green tea, reduces the adverse reactions...