Cargando…

Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea

In the present study, we aimed to develop a novel fermented tea (NFT) product and to evaluate their in vitro antioxidant potential and chemical composition. We found that NFT contained a high level of total phenolic compounds (102.98 mg gallic acid equivalents/g extract) and exhibited diverse antiox...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tong, Tao, Liu, Ya-Juan, Kang, Jinhong, Zhang, Cheng-Mei, Kang, Seong-Gook
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720624/ https://www.ncbi.nlm.nih.gov/pubmed/31408939 http://dx.doi.org/10.3390/molecules24162917

Ejemplares similares

In vitro and in vivo antihypertensive and antioxidant activities of fermented roots of Allium hookeri
por: Tong, Tao, et al.
Publicado: (2021)

Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
por: Kim, Ji Hyun, et al.
Publicado: (2018)

Boosting the Photoaged Skin: The Potential Role of Dietary Components
por: Geng, Ruixuan, et al.
Publicado: (2021)

Effects of Key Components on the Antioxidant Activity of Black Tea
por: Wang, Weiwei, et al.
Publicado: (2023)

Antioxidant Activities of Caragana sinica Flower Extracts and Their Main Chemical Constituents
por: Tai, Zhi-Gang, et al.
Publicado: (2010)

Chemical Composition and Antioxidant Activities of Polysaccharides from Yingshan Cloud Mist Tea
por: Li, Xiang, et al.
Publicado: (2019)

Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea
por: Xu, Yang, et al.
Publicado: (2011)

Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (Camellia sinensis) Plants
por: Ruan, Li, et al.
Publicado: (2019)

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity
por: Xu, Qinglian, et al.
Publicado: (2019)

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
por: Horie, Masanori, et al.
Publicado: (2016)

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages
por: Zhou, Dan-Dan, et al.
Publicado: (2022)

Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation
por: Xu, Huiling, et al.
Publicado: (2022)

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas
por: Fessard, Amandine, et al.
Publicado: (2017)

The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves
por: Chupeerach, Chaowanee, et al.
Publicado: (2021)

Microbial diversity and component variation in Xiaguan Tuo Tea during pile fermentation
por: Li, Haizhou, et al.
Publicado: (2018)

Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea
por: Jakubczyk, Karolina, et al.
Publicado: (2022)

Fermentation of Green Tea with 2% Aquilariae lignum Increases the Anti-Diabetic Activity of Green Tea Aqueous Extracts in the High Fat-Fed Mouse
por: Lee, Ji Eun, et al.
Publicado: (2015)

Antioxidant and Cytoprotective Effects of Tibetan Tea and Its Phenolic Components
por: Xie, Hong, et al.
Publicado: (2018)

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng
por: Lee, Hee Yul, et al.
Publicado: (2022)

Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea
por: Lee, Yeon Ju, et al.
Publicado: (2023)

Antioxidant activities of Lampaya medicinalis extracts and their main chemical constituents
por: Morales, Glauco, et al.
Publicado: (2014)

Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation
por: Amarasinghe, Hashani, et al.
Publicado: (2018)

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus
por: Chen, Ya-Ting, et al.
Publicado: (2021)

Effects of novel cellulase (Cel 906) and probiotic yeast fermentation on antioxidant and anti-inflammatory activities of vine tea (Ampelopsis grossedentata)
por: Xu, Jin, et al.
Publicado: (2022)

The Effect of In Vitro Digestion on Matcha Tea (Camellia sinensis) Active Components and Antioxidant Activity
por: Koláčková, Tereza, 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)

Green extraction, chemical composition, and in vitro antioxidant activity of theabrownins from Kangzhuan dark tea
por: Liu, Yi, et al.
Publicado: (2022)

Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)
por: Su, Wei-Ying, et al.
Publicado: (2022)

Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea
por: Zhao, Hang, et al.
Publicado: (2011)

Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea
por: Xu, Xiao, et al.
Publicado: (2019)

Antioxidant Activities of Extracts and Main Components of Pigeonpea [Cajanus cajan (L.) Millsp.] Leaves
por: Wu, Nan, et al.
Publicado: (2009)

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea
por: Li, Qin, et al.
Publicado: (2018)

Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)
por: Wu, Si-Xia, et al.
Publicado: (2023)

The Galloyl Catechins Contributing to Main Antioxidant Capacity of Tea Made from Camellia sinensis in China
por: Zhao, Chunjian, et al.
Publicado: (2014)

Anticancer Activities of Ginsenosides, the Main Active Components of Ginseng
por: Hong, Heeok, et al.
Publicado: (2021)

Chemical Profile, Antioxidative, and Gut Microbiota Modulatory Properties of Ganpu Tea: A Derivative of Pu-erh Tea
por: Zheng, Yuying, et al.
Publicado: (2020)

Modulation effects of microorganisms on tea in fermentation
por: Hu, Ting, et al.
Publicado: (2022)

Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi
por: Zhou, Binxing, et al.
Publicado: (2019)

Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation
por: Rha, Chan-Su, et al.
Publicado: (2019)

Active Components, Antioxidant, Inhibition on Metabolic Syndrome Related Enzymes, and Monthly Variations in Mature Leaf Hawk Tea
por: Chen, Zhuo, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_bl010rbmus4tvt6iiieaa4vigf