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Adewunmi Rahmat Giwa & Victor Enujiugha. (2023) Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends. Journal of Culinary Science & Technology 21:4, pages 592-605.
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Yonela Ntamo, Babalwa Jack, Khanyisani Ziqubu, Sithandiwe E. Mazibuko-Mbeje, Bongani B. Nkambule, Tawanda M. Nyambuya, Sihle E. Mabhida, Sidney Hanser, Patrick Orlando, Luca Tiano & Phiwayinkosi V. Dludla. (2022) Epigallocatechin gallate as a nutraceutical to potentially target the metabolic syndrome: novel insights into therapeutic effects beyond its antioxidant and anti-inflammatory properties. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Xiaoqian Dong, Tao Lan, Xu Tian, Yanmei Li, Yan Zhao, Qi Zong, Songnan Liu & Canping Pan. (2021) Simultaneous determination of 14 pesticide residues in tea by multi-plug filtration cleanup combined with LC-MS/MS. Journal of Environmental Science and Health, Part B 56:8, pages 771-781.
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Ali Imran, Muhammad Umair Arshad, Hafsah Sherwani, Rabia Shabir Ahmad, Muhammad Sajid Arshad, Farhan Saeed, Ghulam Hussain, Muhammad Afzaal, Muhammad Imran, Usman Naeem, Ali Ikram & Faqir M. Anjum. (2021) Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques. International Journal of Food Properties 24:1, pages 1097-1116.
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Abby Keller & Taylor C. Wallace. (2021) Tea intake and cardiovascular disease: an umbrella review. Annals of Medicine 53:1, pages 929-944.
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Melina Bucco Soares, Juliana Bernera Ramalho, Aryele Pinto Izaguirry, Natasha Frasson Pavin, Cristiano Chiapinotto Spiazzi, Helen Lidiane Schimidt, Pâmela Billig Mello-Carpes & Francielli Weber Santos. (2019) Comparative effect of Camellia sinensis teas on object recognition test deficit and metabolic changes induced by cafeteria diet. Nutritional Neuroscience 22:8, pages 531-540.
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Rita Cassia Macedo, Eduardo Fernandes Bondan & Rosemari Otton. (2019) Redox status on different regions of the central nervous system of obese and lean rats treated with green tea extract. Nutritional Neuroscience 22:2, pages 119-131.
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Kyung Hee Lee, Mark A Bonn & Meehee Cho. (2018) Green tea quality attributes: a cross-cultural study of consumer perceptions using importance–performance analysis (IPA). Journal of Foodservice Business Research 21:2, pages 218-237.
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Marla Hahn, Marília Baierle, Mariele F. Charão, Guilherme B. Bubols, Fernanda S. Gravina, Paulo Zielinsky, Marcelo D. Arbo & Solange Cristina Garcia. (2017) Polyphenol-rich food general and on pregnancy effects: a review. Drug and Chemical Toxicology 40:3, pages 368-374.
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Eunmiri Roh, Jong-Eun Kim, Jung Yeon Kwon, Jun Seong Park, Ann M. Bode, Zigang Dong & Ki Won Lee. (2017) Molecular mechanisms of green tea polyphenols with protective effects against skin photoaging. Critical Reviews in Food Science and Nutrition 57:8, pages 1631-1637.
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Agnieszka Gruszecka-Kosowska & Katarzyna Mazur-Kajta. (2016) Potential health risk of selected metals for Polish consumers of oolong tea from the Fujian Province, China. Human and Ecological Risk Assessment: An International Journal 22:5, pages 1147-1165.
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Mohammad F. Ullah, Showket H. Bhat, Eram Husain, Faisel Abu-Duhier, S. M. Hadi, Fazlul H. Sarkar & Aamir Ahmad. (2016) Pharmacological Intervention through Dietary Nutraceuticals in Gastrointestinal Neoplasia. Critical Reviews in Food Science and Nutrition 56:9, pages 1501-1518.
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Bin Wang, Yulan Jiang, Jing Liu, Wenqin Zhang, Saikun Pan & Yin Mao. (2014) Physicochemical and Functional Properties of Tea Protein. International Journal of Food Properties 17:10, pages 2275-2283.
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Mónica Sousa, Vítor H. Teixeira & José Soares. (2014) Dietary strategies to recover from exercise-induced muscle damage. International Journal of Food Sciences and Nutrition 65:2, pages 151-163.
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Karl Fraser, ScottJ. Harrison, GeoffA. Lane, DonE. Otter, Yacine Hemar, Siew-Young Quek & Susanne Rasmussen. (2014) Analysis of Low Molecular Weight Metabolites in Tea Using Mass Spectrometry-Based Analytical Methods. Critical Reviews in Food Science and Nutrition 54:7, pages 924-937.
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Amit Kumar Srivastava, Priyanka Bhatnagar, Madhulika Singh, Sanjay Mishra, Pradeep Kumar, Yogeshwer Shukla & Kailash Chand Gupta. (2013) Synthesis of PLGA nanoparticles of tea polyphenols and their strong in vivo protective effect against chemically induced DNA damage. International Journal of Nanomedicine 8, pages 1451-1462.
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Wei-hao Li, Hai-ping Zhou, Ning Li, Sai-di Wang, Xiao-juan Liu, Zeng-jun Jin, Yan-zhen Bu & Zhi-xue Liu. (2013) Chromium level and intake from Chinese made tea. Food Additives & Contaminants: Part B 6:4, pages 289-293.
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Kashif Shafique, Philip McLoone, Khaver Qureshi, Hing Leung, Carole Hart & DavidS. Morrison. (2012) Tea Consumption and the Risk of Overall and Grade Specific Prostate Cancer: A Large Prospective Cohort Study of Scottish Men. Nutrition and Cancer 64:6, pages 790-797.
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Nur Aksuner, Emur Henden, Zehra Aker, Esra Engin & Samet Satik. (2012) Determination of essential and non-essential elements in various tea leaves and tea infusions consumed in Turkey. Food Additives & Contaminants: Part B 5:2, pages 126-132.
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Nikolaos Alexopoulos, Charalambos Vlachopoulos & Christodoulos Stefanadis. (2010) Role of green tea in reduction of cardiovascular risk factors. Nutrition and Dietary Supplements 2, pages 85-95.
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SethD. Cohen & JamesA. Kennedy. (2010) Plant Metabolism and the Environment: Implications for Managing Phenolics. Critical Reviews in Food Science and Nutrition 50:7, pages 620-643.
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Wenbin Liang, Andy H Lee & Colin W Binns. (2009) Tea drinking, diet and ischemic stroke prevention in China: a future perspective. Expert Review of Cardiovascular Therapy 7:11, pages 1447-1454.
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Isabelle Hininger-Favier, Rachida Benaraba, Sara Coves, Richard A. Anderson & Anne-Marie Roussel. (2009) Green Tea Extract Decreases Oxidative Stress and Improves Insulin Sensitivity in an Animal Model of Insulin Resistance, the Fructose-Fed Rat. Journal of the American College of Nutrition 28:4, pages 355-361.
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Kiran S. Panickar, Marilyn M. Polansky & Richard A. Anderson. (2009) Green tea polyphenols attenuate glial swelling and mitochondrial dysfunction following oxygen-glucose deprivation in cultures. Nutritional Neuroscience 12:3, pages 105-113.
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Daljit Singh Arora, Gurinder Jeet Kaur & Hardeep Kaur. (2009) Antibacterial Activity of Tea and Coffee: Their Extracts and Preparations. International Journal of Food Properties 12:2, pages 286-294.
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V. R. Sinija & H. N. Mishra. (2008) Green tea: Health benefits. Journal of Nutritional & Environmental Medicine 17:4, pages 232-242.
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MistyR. Saracino & JohannaW. Lampe. (2007) Phytochemical Regulation of UDP-Glucuronosyltransferases: Implications for Cancer Prevention. Nutrition and Cancer 59:2, pages 121-141.
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Diane L. McKay & Jeffrey B. Blumberg. (2007) Roles for Epigallocatechin Gallate in Cardiovascular Disease and Obesity: An Introduction. Journal of the American College of Nutrition 26:4, pages 362S-365S.
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Cesare R Sirtori, James Anderson & Anna Arnoldi. (2007) Nutritional And Nutraceutical Considerations For Dyslipidemia. Future Lipidology 2:3, pages 313-339.
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Jae Min Song & Baik Lin Seong. (2007) Tea catechins as a potential alternative anti-infectious agent. Expert Review of Anti-infective Therapy 5:3, pages 497-506.
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J.C. Hanekamp & A. Bast. (2007) Food Supplements and European Regulation within a Precautionary Context: A Critique and Implications for Nutritional, Toxicological and Regulatory Consistency. Critical Reviews in Food Science and Nutrition 47:3, pages 267-285.
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Carmen Cabrera, Reyes Artacho & Rafael Giménez. (2006) Beneficial Effects of Green Tea—A Review. Journal of the American College of Nutrition 25:2, pages 79-99.
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Julie A. Baker, Susan E. McCann, Mary E. Reid, Susan Nowell, Gregory P. Beehler & Kirsten B. Moysich. (2005) Associations Between Black Tea and Coffee Consumption and Risk of Lung Cancer Among Current and Former Smokers. Nutrition and Cancer 52:1, pages 15-21.
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Eiki Satoh, Naoki Tohyama & Masakazu Nishimura. (2005) Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas. International Journal of Food Sciences and Nutrition 56:8, pages 551-559.
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Marian L. Neuhouser. (2004) Review: Dietary Flavonoids and Cancer Risk:
Evidence From Human Population Studies. Nutrition and Cancer 50:1, pages 1-7.
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Marian L. Neuhouser. (2004) Flavonoids and Cancer Prevention: What Is the Evidence in Humans?. Pharmaceutical Biology 42:sup1, pages 36-45.
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Mohammad Saleem, Vaqar Mustafa Adhami, Imtiaz Ahmad Siddiqui & Hasan Mukhtar. (2003) Tea Beverage in Chemoprevention of Prostate Cancer: A Mini-Review. Nutrition and Cancer 47:1, pages 13-23.
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Anupam Sarma, Ratnali Bania & Malay K. Das. (2023) Green tea: Current trends and prospects in nutraceutical and pharmaceutical aspects. Journal of Herbal Medicine 41, pages 100694.
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Assia I. Drif, Bharathi Avula, Ikhlas A. Khan & Thomas Efferth. (2023) COX2-Inhibitory and Cytotoxic Activities of Phytoconstituents of Matricaria chamomilla L.. Applied Sciences 13:15, pages 8935.
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Dotse Selali Chormey & Sezgin Bakırdere. (2023) Enhancing the quantification accuracy for selected endocrine disruptors in different tea samples by GC–MS using matrix matching calibration strategy. Microchemical Journal 191, pages 108875.
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Huan Yang, Jun Cao, Jian-Min Li, Cheng Li, Wen-Wu Zhou & Jin-Wen Luo. (2023) Exploration of the molecular mechanism of tea polyphenols against pulmonary hypertension by integrative approach of network pharmacology, molecular docking, and experimental verification. Molecular Diversity.
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Timothy D. Hoffmann, Elisabeth Kurze, Jieren Liao, Thomas Hoffmann, Chuankui Song & Wilfried Schwab. (2023) Genome-wide identification of UDP-glycosyltransferases in the tea plant (Camellia sinensis) and their biochemical and physiological functions. Frontiers in Plant Science 14.
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Ana C. Silveira, Luís Rato, Pedro Fontes Oliveira, Marco G. Alves & Branca M. Silva. (2021) White Tea Intake Abrogates Markers of Streptozotocin-Induced Prediabetes Oxidative Stress in Rat Lungs’. Molecules 26:13, pages 3894.
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María Dolores del Castillo, Amaia Iriondo-DeHond, Maite Iriondo-DeHond, Ileana Gonzalez, Alejandra Medrano, Rosana Filip & Jaime Uribarri. (2020) Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?. Nutrition Research Reviews 34:1, pages 48-63.
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