DC 欄位 | 值 | 語言 |
dc.contributor.author | Weerawatanakorn M. | en_US |
dc.contributor.author | Hung W.-L. | en_US |
dc.contributor.author | Pan M.-H. | en_US |
dc.contributor.author | Li S. | en_US |
dc.contributor.author | Li D. | en_US |
dc.contributor.author | Wan X. | en_US |
dc.contributor.author | Ho C.-T. | en_US |
dc.creator | Ho C.-T.;Wan X.;Li D.;Li S.;Pan M.-H.;Hung W.-L.;Weerawatanakorn M. | - |
dc.date.accessioned | 2019-07-12T07:09:19Z | - |
dc.date.available | 2019-07-12T07:09:19Z | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 22134530 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/413626 | - |
dc.description.abstract | Among six major types of tea (white, green, oolong, yellow, black, and dark teas)from Camellia sinensis, oolong tea, a semi-fermented tea, with its own unique aroma and taste, has become a popular consumption as indicated by the increasing production. Representing the characteristic flavonoids of oolong tea, theasinensins are dimeric flavan-3-ols. Many recent studies have indicated that oolong tea and theasinensins possess several health benefit properties. We consider it significant and necessary to have a comprehensive review in the recent advances of oolong tea. Therefore, the aim of the present review is to provide a new perspective on oolong tea and its characteristic phytochemicals, theasinensins associated with health benefits, molecular action pathway, and chemical mechanism of theasinensin formation from scientific evidences available on the literature. Furthermore, the chemical characterization of the oxidation products and the model oxidation system to the chemical changes of theasinensins are also discussed. ? 2015 Beijing Academy of Food Sciences | en_US |
dc.language | English | - |
dc.relation.ispartof | Food Science and Human Wellness | en_US |
dc.title | Chemistry and health beneficial effects of oolong tea and theasinensins | en_US |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/j.fshw.2015.10.002 | - |
dc.identifier.doi | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84984661956&doi=10.1016%2fj.fshw.2015.10.002&partnerID=40&md5=10d413486d81d3a75df0cc28c6f98420 | - |
dc.identifier.scopus | 2-s2.0-84984661956 | - |
dc.identifier.url | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84984661956&doi=10.1016%2fj.fshw.2015.10.002&partnerID=40&md5=10d413486d81d3a75df0cc28c6f98420 | - |
dc.relation.pages | 133-146 | en_US |
dc.relation.journalvolume | 4 | en_US |
dc.relation.journalissue | 4 | en_US |
item.cerifentitytype | Publications | - |
item.fulltext | with fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | open | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-5188-7030 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所
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