A study on quality components and sleep-promoting effects of GABA black tea-Reference-Cited by-同舟云学术

A study on quality components and sleep-promoting effects of GABA black tea

Published:2015 Issue:10 Volume:6 Page:3393-3398
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhao Wenfang¹²³⁴,Li Yun⁵³⁴,Ma William⁵³⁴,Ge Yazhong⁵³⁴,Huang Yahui¹²³⁴⁶

Affiliation:

1. College of Horticulture

2. South China Agricultural University

3. Guangzhou

4. People's Republic of China

5. Infinitus (China) Company Ltd

6. Key Laboratory of Innovation for Germplasm Researches in Horticultural Crops in Southern China of Guangdong Higher Education Institutes

Abstract

The aims of this study were to analyze the changes in quality components of gamma (γ)-aminobutyric acid (GABA) black tea during processing, and to investigate the effect of three dosages of GABA black tea on sleep improvement.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00265F

Reference33 articles.

1. Bridging the cleft at GABA synapses in the brain

2. Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

3. Autonomic Nervous System and Nitric Oxide in Antihypertensive and Cardiac Inhibitory Effects Induced by Red Mold Rice in Spontaneously Hypertensive Rats

4. Effect of γ-Aminobutyric Acid-enriched Tempeh-like Fermented Soybean (GABA-Tempeh) on the Blood Pressure of Spontaneously Hypertensive Rats

5. Influence of preprocessing methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA) accumulation by lactic acid bacteria

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