A minireview of effects of white tea consumption on diseases

Sanlier N., Atik I., Atik A.

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

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 82
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.tifs.2018.10.004
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.82-88
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet

Özet

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.