A minireview of effects of white tea consumption on diseases


Sanlier N., Atik I., Atik A.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.82, pp.82-88, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 82
  • Publication Date: 2018
  • Doi Number: 10.1016/j.tifs.2018.10.004
  • Journal Name: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.82-88
  • Keywords: White tea, Catechins, Antioxidant potential, Health, Diseases, CORONARY-HEART-DISEASE, FREE AMINO-ACIDS, GREEN TEA, CAMELLIA-SINENSIS, BLACK TEA, OXIDATIVE STRESS, ANTIOXIDANT CAPACITY, BLOOD-PRESSURE, CANCER RISK, EXTRACT
  • Lokman Hekim University Affiliated: Yes

Abstract

Tea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process. Important differences of tea species are originated from cultivating conditions of the plant, harvesting procedures and processing of leaves.