The aroma, taste, color and bioactive constituents of tea

Journal of Medicinal Plants Research

Volumn 5, Issue 11, 2011, Pages 2110-2124

  Chaturvedula, Venkata Sai Prakash ^a   Prakash, Indra ^a  

^a The Coca Cola Company   (United States)

Author keywords

Aroma; Biological activity; Camellia sinensis; Chemical constituents; Color; Taste; Tea

Indexed keywords

BLACK TEA EXTRACT; CATECHIN; DOXORUBICIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; FLAVONOL DERIVATIVE; GREEN TEA EXTRACT; MINERAL; MYRICETIN; POLYPHENOL DERIVATIVE; QUERCETIN;

ANTIBACTERIAL ACTIVITY; ANTIINFLAMMATORY ACTIVITY; ANTINEOPLASTIC ACTIVITY; ANTIOXIDANT ACTIVITY; ANTIVIRAL ACTIVITY; AROMA; ARTHRITIS; BIOCHEMICAL COMPOSITION; BIOLOGICAL ACTIVITY; CANCER PREVENTION; CANCER RISK; CARDIOVASCULAR RISK; COLOR; DIABETES MELLITUS; DIET SUPPLEMENTATION; DRUG DETERMINATION; DRUG EFFECT; DRUG STRUCTURE; EHRLICH ASCITES TUMOR; FOOD DRUG INTERACTION; HEART PROTECTION; HUMAN; INFECTION PREVENTION; ISCHEMIC HEART DISEASE; KIDNEY FAILURE; NONHUMAN; PHYTOCHEMISTRY; REVIEW; RISK REDUCTION; TASTE; TEA;

CAMELLIA SINENSIS; MAGNOLIOPHYTA; THEACEAE;

EID: 79959821667     PISSN: 19960875     EISSN: 19960875     Source Type: Journal    
DOI: None     Document Type: Review

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