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Tea Catechins
The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids. Polyphenols found in green tea include, but are not limited to, epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea. Catechins Catechins include epigallocatechin-3-gallate (EGCG), epicatechin (EC), epicatechin-3-gallate (ECg), epigallocatechin (EGC), catechin, and gallocatechin (GC).The content of EGCG is higher in green tea. Catechins constitute about 25% of the dry mass of a fresh tea leaf, although total catechin content varies widely depending on species, clonal variation, growing location, season, light variation, and altitude. They are present in nearly all teas made from ''Camellia sinensis'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea 3 Appearances
Green is the color between cyan and yellow on the visible spectrum. It is evoked by light which has a dominant wavelength of roughly 495570 nm. In subtractive color systems, used in painting and color printing, it is created by a combination of yellow and cyan; in the RGB color model, used on television and computer screens, it is one of the additive primary colors, along with red and blue, which are mixed in different combinations to create all other colors. By far the largest contributor to green in nature is chlorophyll, the chemical by which plants photosynthesize and convert sunlight into chemical energy. Many creatures have adapted to their green environments by taking on a green hue themselves as camouflage. Several minerals have a green color, including the emerald, which is colored green by its chromium content. During post-classical and early modern Europe, green was the color commonly associated with wealth, merchants, bankers, and the gentry, while red ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myricitin
Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties. Common dietary sources include vegetables (including tomatoes), fruits (including oranges), nuts, berries, tea, and red wine. Myricetin is structurally similar to fisetin, luteolin, and quercetin and is reported to have many of the same functions as these other members of the flavonol class of flavonoids. Reported average intake of myricetin per day varies depending on diet, but has been shown in the Netherlands to average 23 mg/day. Myricetin is produced from the parent compound taxifolin through the (+)-dihydromyricetin intermediate and can be further processed to form laricitrin and then syringetin, both members of the flavonol class of flavonoids. Dihydromyricetin is frequently sold as a supplement and has controversial function as a partial GABAA receptor potentiator and treatment in Alcohol Use Disorder (AUD). Myricetin can alternatively be produced directly from ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metabolite
In biochemistry, a metabolite is an intermediate or end product of metabolism. The term is usually used for small molecules. Metabolites have various functions, including fuel, structure, signaling, stimulatory and inhibitory effects on enzymes, catalytic activity of their own (usually as a cofactor to an enzyme), defense, and interactions with other organisms (e.g. pigments, odorants, and pheromones). A primary metabolite is directly involved in normal "growth", development, and reproduction. Ethylene exemplifies a primary metabolite produced large-scale by industrial microbiology. A secondary metabolite is not directly involved in those processes, but usually has an important ecological function. Examples include antibiotics and pigments such as resins and terpenes etc. Some antibiotics use primary metabolites as precursors, such as actinomycin, which is created from the primary metabolite tryptophan. Some sugars are metabolites, such as fructose or glucose, which a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
3-methoxy-4-hydroxybenzoic Acid
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid. Occurrence in nature The highest amount of vanillic acid in plants known so far is found in the root of ''Angelica sinensis'', an herb indigenous to China, which is used in traditional Chinese medicine. Occurrences in food Açaí oil, obtained from the fruit of the açaí palm ('' Euterpe oleracea''), is rich in vanillic acid (). It is one of the main natural phenols in argan oil. It is also found in wine and vinegar. Metabolism Vanillic acid is one of the main catechins metabolites found in humans after consumption of green tea infusions. Synthesis Oxidation of vanillin Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
3-methoxy-4-hydroxy-hippuric Acid
3-Methoxy-4-hydroxyhippuric acid is one of the main catechins metabolites found in humans after consumption of green tea infusions. See also * Hippuric acid Hippuric acid ( Gr. ''hippos'', horse, ''ouron'', urine) is a carboxylic acid and organic compound. It is found in urine and is formed from the combination of benzoic acid and glycine. Levels of hippuric acid rise with the consumption of phenol ... References Benzamides Acetic acids Phenol ethers Phenols {{Aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
3,4-dihydroxybenzoic Acid
Protocatechuic acid (PCA) is a dihydroxybenzoic acid, a type of phenolic acid. It is a major metabolite of antioxidant polyphenols found in green tea. It has mixed effects on normal and cancer cells in ''in vitro'' and ''in vivo'' studies. Biological effects Protocatechuic acid (PCA) is antioxidant and anti-inflammatory. PCA extracted from ''Hibiscus sabdariffa'' protected against chemically induced liver toxicity ''in vivo''. ''In vitro'' testing documented antioxidant and anti-inflammatory activity of PCA, while liver protection ''in vivo'' was measured by chemical markers and histological assessment. PCA has been reported to induce apoptosis of human leukemia cells, as well as malignant HSG1 cells taken from human oral cavities, but PCA was found to have mixed effects on TPA-induced mouse skin tumours. Depending on the amount of PCA and the time before application, PCA could reduce or enhance tumour growth. Similarly, PCA was reported to increase proliferation and inhibit a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
4-Hydroxybenzoic Acid
4-Hydroxybenzoic acid, also known as ''p''-hydroxybenzoic acid (PHBA), is a monohydroxybenzoic acid, a phenolic derivative of benzoic acid. It is a white crystalline solid that is slightly soluble in water and chloroform but more soluble in polar organic solvents such as alcohols and acetone. 4-Hydroxybenzoic acid is primarily known as the basis for the preparation of its esters, known as parabens, which are used as preservatives in cosmetics and some ophthalmic solutions. It is isomeric with 2-hydroxybenzoic acid, known as salicylic acid, a precursor to aspirin, and with 3-hydroxybenzoic acid. Natural occurrences It is found in plants of the genus ''Vitex'' such as '' V. agnus-castus'' or '' V. negundo'', and in '' Hypericum perforatum'' (St John's wort). It is also found in '' Spongiochloris spongiosa'', a freshwater green alga. The compound is also found in ''Ganoderma lucidum'', a medicinal mushroom with the longest record of use. '' Cryptanaerobacter phenolicus'' is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Causality
Causality (also referred to as causation, or cause and effect) is influence by which one event, process, state, or object (''a'' ''cause'') contributes to the production of another event, process, state, or object (an ''effect'') where the cause is partly responsible for the effect, and the effect is partly dependent on the cause. In general, a process has many causes, which are also said to be ''causal factors'' for it, and all lie in its past. An effect can in turn be a cause of, or causal factor for, many other effects, which all lie in its future. Some writers have held that causality is metaphysically prior to notions of time and space. Causality is an abstraction that indicates how the world progresses. As such a basic concept, it is more apt as an explanation of other concepts of progression than as something to be explained by others more basic. The concept is like those of agency and efficacy. For this reason, a leap of intuition may be needed to grasp it. According ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Food Safety Authority
The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain. EFSA was established in February 2002, is based in Parma, Italy, and for 2021 it has a budget of €118.6 million, and a total staff of 542. The work of EFSA covers all matters with a direct or indirect impact on food and feed safety, including animal health and welfare, plant protection and plant health and nutrition. EFSA supports the European Commission, the European Parliament and EU member states in taking effective and timely risk management decisions that ensure the protection of the health of European consumers and the safety of the food and feed chain. EFSA also communicates to the public in an open and transparent way on all matters within its remit. Structure Based on a regulation of 2002, the EFSA is composed of four bodies: * Management Board * Executive Di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oolong
Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea (''Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhongguo Chajing pp. 222–234, 271–282, 419–412, chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular in south China and among ethnic Chinese in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roaste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Tea
Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) ''Camellia sinensis,'' though '' Camellia taliensis'' is also used rarely. Two principal varieties of the species are used – the small-leaved Chinese variety plant (''C. sinensis'' var. ''sinensis''), used for most other types of teas, and the large-leaved Assamese plant (''C. sinensis'' var. ''assamica''), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. First originating in China, the beverage's name there is ''hong cha'' (, "red tea") due to the color of the oxidized leaves when processed appropriately. Today, the drink is widespread throughout East and Southeast Asia, both in consumption and harvesting, including in China, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Tea
White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the ''Camellia sinensis'' plant. Currently there is no generally accepted definition of white tea and very little international agreement; some sources use the term to refer to tea that is merely dried with no additional processing, some to tea made from the buds and immature tea leaves picked shortly before the buds have fully opened and allowed to wither and dry in natural sun, while others include tea buds and very young leaves which have been steamed or fired before drying. Most definitions agree, however, that white tea is not rolled or oxidized, resulting in a flavor characterized as "lighter" than most green or traditional black teas. In spite of its name, sweet, brewed white tea is pale yellow. Its name derives from the fine silvery-white hairs on the unopened buds of the tea plant, which give the plant a whitish appearance. The unopened buds are used fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
