Of green tea

CHEN z Y and chan p t (1996) Antioxidative activity of green tea catechins in canola oil , Chem and Phsics of Lipids, 82, 163-72. 

CHOI J H, CHA B K and RHEE s J (1998) Effects of green tea catechin on hepatic microsomal phospholipase A2 activities and changes of hepatic phospholipid species in streptozotocin-induced diabetic rats , JNutr Sci Vitaminol (Tokyo), 44 (5), 673-83. 

HUANG s w and frankel e n (1997) Antioxidant activity of green tea in different lipid systems , JAgric Food Chem, 45, 3033-8. 

NAKAGAWA M (1975) Contribution of green tea constituents to the intensity of taste element of brew , Nippon Shokuhin Kogyo Gakkai-Shi, 22 (2), 59-64. 

NWUHA v (2000) Novel studies on membrane extraction of bioactive components of green tea in organic solvents part I , J Food Engineering, 44 (4), 233-8. 

Catechin metabohtes after intake of green tea infusions , BioFactors, 8, 111-18. 

PRICE w E and spitzer j c (1993) Variations in the amounts of individual flavanols in a range of green teas . Food Chem, 47, 271-6. 

SAKANAKA s, SATO T, KIM M and YAMAMOTO T (1990) Inhibitory effects of green tea polyphenols on glucan synthesis and cellular adherence of cariogenic streptococci , Agric Biol... 

SAKANAKA s (1995) Anti-caries and anti-periodontal disease effects of green tea polyphenols , in Proc of Intern Symp on Tea-Quality-Human Health, 7-10 December, 1995, Shanghai, China, 97-106. 

SERAFiNi N, GHiSELLi A and FERRO-Luzzi A (1996) "In vivo antioxidant effect of green tea and black tea in man , Eur J Clin Nutr, 50, 28-32. 

SHAHiDi F, KE p J, ZHAO X, YANG z, WANASUNDARA p K J p D (1992) Antioxidant activity of green tea in meat model systems , in Proc of 38 Intern Conf of Meat Sci and Techn, Clermont-Ferrand, France, 599-602. 

TSUCHIYA H. (1999) Effects of green tea catechins on membrane fluidity. Pharmacology. 59 34-44. 

Spices Rosemary (1000 ppm of extract with 0.92 mmol/g total phenols) Rosemary (200 ppm of extract with 0.92 mmol/g total phenol) Dried chicken meat for soup powder (up to 1000 ppm is acceptable sensorically) Potato flakes for mashed potatoes (up to 200 ppm is acceptable sensorically) Rosemary extract gave better protection than extracts of tea, grape skin or coffee Rosemary extract gave better protection than extracts of green tea, grape skin or coffee Nissen et al., 2000 Nissen et al., 2002... 

CHEN z-Y, WANG L Y, CHAN p T, ZHANG z, CHUNG H Y and LIANG c (1998) Antioxidative activity of green tea catechin extract compared with that of rosemary extract, JAOCS, 75 (9), 1141-5. 

Homogenize 20 g of a prepared sample with 100 mL of methanol in a macerator for 3 min and shake for 30 min with a mechanical shaker. In the case of green tea (powder), soak 4 g of a prepared sample with 16 mL of distilled water for 2h. Add 100-mL of methanol and shake for 30 min. 

The conversion of freshly harvested green leaf to products of commerce is carried out in factories on large tea estates. When tea is grown on small plots, manufacturing is effected at centralized facilities. The three major types of tea manufacturing result in the production of green tea, black tea, and oolong tea. 

Aside from China, Japan, North Africa, and the Middle East, most tea is consumed as black tea, which is produced by promoting the enzymic oxidation of tea flavanols. For the production of green tea, inactivation of the tea enzyme system by rapid firing is carried out to prevent flavanol... 

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