Black tea: definition, processing and polyphenols

What is black tea? Black tea, like the other types of tea, is an infusion of processed leaves of Camellia sinensis, the tea plant, a shrub that belongs to the Theaceae family. Black tea, a type of fully fermented tea, is the most consumed tea worldwide, accounting for about 78% of the consumed tea. It […]

Tea polyphenols: bioactive compounds from leaves of tea plant

Tea polyphenols: from the leaf to the cup The leaves of the tea plant, Camellia sinensis, and tea are rich in bioactive compounds. More than 4000 molecules have been found in the beverage. Approximately one third of these compounds are polyphenols, the most important molecules in determining nutritional value and health benefits of the beverage. “Tea is […]

Green tea benefits for health

Benefits of green tea: science and myths Tea drinking, particularly green tea, has always been associated, at least in East Asia cultures (mainly in China and Japan) with health benefits. Only recently, the scientific community has begun to study the health benefits of tea consumption, recognizing its preventive value in many diseases. Green tea benefits […]

Catechins: definition, structure, green tea, black tea, cocoa

Contents in brief: What are catechins? Chemical structure of catechins Catechins in foods Catechins in green and black tea Catechins in cocoa and cocoa products Catechins in fruits, vegetables, and legumes References What are catechins? Catechins or flavanols, with flavonols such as quercetin, and flavones such as luteolin, are a subgroup of flavonoids among the […]

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