Cargando…

Neuroprotective and Anti-Amyloid β Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea

White tea (WT) is one of six tea types originally derived from Fujian Province, China. White tea is known for its health-promoting properties. However, the neuroprotective and anti-aggregatory properties of WT against the hallmark toxic Alzheimer’s protein, Aβ have not been investigated. In this stu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Xinlei, Smid, Scott D., Lin, Jun, Gong, Zhihong, Chen, Si, You, Fangning, Zhang, Yan, Hao, Zhilong, Lin, Hongzheng, Yu, Xiaomin, Jin, Xinyi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6571989/ https://www.ncbi.nlm.nih.gov/pubmed/31109117 http://dx.doi.org/10.3390/molecules24101926

Ejemplares similares

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)

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

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea
por: Shi, Jiang, 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)

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)

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

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

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

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

Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves
por: Chai, Zhi, et al.
Publicado: (2020)

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

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
por: Hao, Zhilong, et al.
Publicado: (2023)

Efficacy of Kombucha Obtained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line
por: Kaewkod, Thida, et al.
Publicado: (2019)

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

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

Black tea, green tea and risk of breast cancer: an update
por: Wu, Yili, et al.
Publicado: (2013)

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

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

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)

Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas
por: Coe, Shelly, et al.
Publicado: (2013)

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach
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)

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

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

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

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

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

Anti-melanogenic effects of black, green, and white tea extracts on immortalized melanocytes
por: Kim, Young Chul, et al.
Publicado: (2015)

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)

Effectiveness of Rinsing Black Tea Compared to Green Tea in Decreasing Streptococcus mutans
por: Armidin, Ranu Putra, et al.
Publicado: (2019)

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

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

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea
por: Gao, Ying, 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)

Are organic acids really related to the sour taste difference between Chinese black tea and green tea?
por: Zhang, Xiang, et al.
Publicado: (2022)

Consumption of Green Tea, but Not Black Tea or Coffee, Is Associated with Reduced Risk of Cognitive Decline
por: Noguchi-Shinohara, Moeko, et al.
Publicado: (2014)

Black and Green Tea as Well as Specialty Teas Increase Osteoblast Mineralization with Varying Effectiveness
por: McAlpine, Michael D., et al.
Publicado: (2021)

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

Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics
por: Wang, Chen, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_ptlfd1b6nlng3rrkukb4hfr68r