Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion-Reference-Cited by-同舟云学术

Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion

Published:2022 Issue:11 Volume:13 Page:6139-6151
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Qin Chunyin¹,Lian Li¹,Xu Wen²^ORCID,Jiang Zongde¹,Wen Mingchun¹^ORCID,Han Zisheng³,Zhang Liang¹^ORCID

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China

2. Key Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, the Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou, 510006, China

3. Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA

Abstract

Tea cream is a kind of turbid substance commonly existing in tea infusion and tea beverage upon cooling.

Funder

National Natural Science Foundation of China

China Association for Science and Technology

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00707J