Cargando…

Versatile Effects of GABA Oolong Tea on Improvements in Diastolic Blood Pressure, Alpha Brain Waves, and Quality of Life

Emerging evidence has demonstrated that using a new manufacturing technology to produce γ-aminobutyric acid (GABA)-fortified oolong (GO) tea could relieve human stress and exert versatile physiological benefits. The purpose of this human study was to investigate the therapeutic effects of daily GO t...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lin, Chih-Cheng, Hsieh, Chih-Yu, Chen, Li-Fen, Chen, Yen-Chun, Ho, Tien-Hwa, Chang, Shao-Chin, Chang, Jia-Feng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670354/ https://www.ncbi.nlm.nih.gov/pubmed/38002159 http://dx.doi.org/10.3390/foods12224101

Ejemplares similares

High Gamma-Aminobutyric Acid (GABA) Oolong Tea Alleviates High-Fat Diet-Induced Metabolic Disorders in Mice
por: Weerawatanakorn, Monthana, et al.
Publicado: (2023)

Effect of GABA-Fortified Oolong Tea on Reducing Stress in a University Student Cohort
por: Hinton, Tina, et al.
Publicado: (2019)

Effect of the Presence of Stem on Quality of Oolong Tea
por: Lin, Jiazheng, et al.
Publicado: (2022)

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
por: He, Chang, et al.
Publicado: (2023)

Effect of shaking process on correlations between catechins and volatiles in oolong tea
por: Lin, Shu-Yen, et al.
Publicado: (2016)

Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions
por: Wu, Mu-Chen, et al.
Publicado: (2022)

Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude
por: Chen, Guan-Heng, et al.
Publicado: (2014)

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach
por: Wang, Daoliang, et al.
Publicado: (2023)

Use of Temperature and Humidity Sensors to Determine Moisture Content of Oolong Tea
por: Chen, Andrew, et al.
Publicado: (2014)

Identification of biosynthetic intermediates of teaghrelins and teaghrelin-like compounds in oolong teas, and their molecular docking to the ghrelin receptor
por: Hsieh, Sheng-Kuo, et al.
Publicado: (2015)

Inhibitory Effects of Tea Catechins, Black Tea Extract and Oolong Tea Extract on Hepatocarcinogenesis in Rat
por: Matsumoto, Natsuki, et al.
Publicado: (1996)

Phoenix Dan Cong Tea: An Oolong Tea variety with promising antioxidant and in vitro anticancer activity
por: Zhang, Xiaobin, et al.
Publicado: (2018)

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting
por: Cao, Qing-Qing, et al.
Publicado: (2021)

Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas
por: Wang, Chih-Feng, et al.
Publicado: (2023)

Changes in flavor volatile composition of oolong tea after panning during tea processing
por: Sheibani, Ershad, et al.
Publicado: (2015)

Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS
por: Wang, Daoliang, et al.
Publicado: (2023)

Oolong tea polysaccharide and polyphenols prevent obesity development in Sprague–Dawley rats
por: Wu, Tao, et al.
Publicado: (2018)

Genetic basis of high aroma and stress tolerance in the oolong tea cultivar genome
por: Wang, Pengjie, et al.
Publicado: (2021)

Oolong tea cultivars categorization and germination period classification based on multispectral information
por: Cao, Qiong, et al.
Publicado: (2023)

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design
por: Cao, Qing-Qing, et al.
Publicado: (2022)

Special Thai Oolong Tea: Chemical Profile and In Vitro Antidiabetic Activities
por: Rujanapun, Narawadee, et al.
Publicado: (2022)

Stable Isotope Ratio and Elemental Profile Combined with Support Vector Machine for Provenance Discrimination of Oolong Tea (Wuyi-Rock Tea)
por: Lou, Yun-xiao, et al.
Publicado: (2017)

Polyphenolic Profile and Antioxidant Activities of Oolong Tea Infusion under Various Steeping Conditions
por: Su, Xinguo, et al.
Publicado: (2007)

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea
por: Gao, Ying, et al.
Publicado: (2022)

Comparative phylogenetic analysis of oolong tea (Phoenix Dancong tea) using complete chloroplast genome sequences
por: Liu, Yaqun, et al.
Publicado: (2022)

Salivary Microbiota Shifts under Sustained Consumption of Oolong Tea in Healthy Adults
por: Liu, Zhibin, et al.
Publicado: (2020)

The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production
por: Zhou, Zi-Wei, et al.
Publicado: (2022)

Distinguishing Different Varieties of Oolong Tea by Fluorescence Hyperspectral Technology Combined with Chemometrics
por: Hu, Yan, et al.
Publicado: (2022)

The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
por: Wang, Yahui, et al.
Publicado: (2022)

Utilization of a Gas-Sensing System to Discriminate Smell and to Monitor Fermentation during the Manufacture of Oolong Tea Leaves
por: Tseng, Ting-Shiang, et al.
Publicado: (2021)

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea
por: Shi, Jiang, et al.
Publicado: (2019)

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis
por: He, Chang, et al.
Publicado: (2022)

Neuroprotective and Anti-Amyloid β Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea
por: Li, Xinlei, et al.
Publicado: (2019)

α-Glucosidase inhibition by green, white and oolong teas: in vitro activity and computational studies
por: Esposito, Fabio, et al.
Publicado: (2023)

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas
por: Wang, Zhihui, et al.
Publicado: (2022)

Oolong tea consumption and its interactions with a novel composite index on esophageal squamous cell carcinoma
por: Liu, Shuang, et al.
Publicado: (2019)

Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas
por: Zhao, Cai-Ning, et al.
Publicado: (2019)

Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro
por: Wu, Ding-Tao, et al.
Publicado: (2022)

A Possible Effect of Concentrated Oolong Tea Causing Transient Ischemic Attack-Like Symptoms
por: Layher, John W., et al.
Publicado: (2013)

Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage
por: Gotow, Naomi, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_3it811j1crhjlka62svvn6ivg0