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International Journal of Food Properties Volume 20, 2017 - Issue 8
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Articles

Phenolic compounds and the biological effects of Pu-erh teas with long-term storage

Meichun ChenAgricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, ChinaView further author information
,
Yujing ZhuAgricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, ChinaView further author information
,
Haifeng ZhangFujian Academy of Agricultural Sciences, Fuzhou, ChinaView further author information
,
Jieping WangAgricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, ChinaView further author information
,
Xiaogang LiuCollege of Biological Science and Engineering, Fuzhou University, Fuzhou, ChinaView further author information
,
Zheng ChenAgricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, ChinaView further author information
,
Meixia ZhengAgricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, ChinaView further author information
&
Bo LiuAgricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, ChinaCorrespondence[email protected]
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Pages 1715-1728 | Received 27 Apr 2016, Accepted 25 Jul 2016, Published online: 17 Nov 2016

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Fatiha Brahmi, Naima Guendouze, Didier Hauchard, Phillipe Okusa, Léocadie Kamagaju, Khodir Madani & Pierre Duez. (2017) Phenolic profile and biological activities of Micromeria graeca (L.) Benth. ex Rchb.. International Journal of Food Properties 20:sup2, pages 2070-2083.
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Articles from other publishers (16)

Kaja Karwowska, Katarzyna Kozłowska-Tylingo, Magdalena Skotnicka & Maria Śmiechowska. (2023) Theogallin-to-Gallic-Acid Ratio as a Potential Biomarker of Pu-Erh Teas. Foods 12:13, pages 2453.
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Tran-Thi Nhu-Trang, Quoc-Duy Nguyen, Nguyen Cong-Hau, Le-Thi Anh-Dao & Philippe Behra. (2023) Characteristics and Relationships between Total Polyphenol and Flavonoid Contents, Antioxidant Capacities, and the Content of Caffeine, Gallic Acid, and Major Catechins in Wild/Ancient and Cultivated Teas in Vietnam. Molecules 28:8, pages 3470.
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Doyeong Son, Ji-Su Jun & KwangWon Hong. (2023) Photoprotection effect of Pu’er tea and Curcuma longa L. extracts against UV and blue lights . Journal of Applied Biological Chemistry 66.
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Dan Chen, Zhen Sun, Jianjian Gao, Jiakun Peng, Zhe Wang, Yanni Zhao, Zhi Lin & Weidong Dai. (2022) Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities. Food Chemistry 377, pages 131976.
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Sunan Wang, Yi Qiu, Ren-You Gan & Fan Zhu. (2022) Chemical constituents and biological properties of Pu-erh tea. Food Research International 154, pages 110899.
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Qiaoran Zheng, Wenfeng Li & Xiaoxv Gao. (2021) The effect of storage time on tea Polyphenols, catechin compounds, total flavones and the biological activity of Ya’an Tibetan tea ( Camellia sinensis ) . Journal of Food Processing and Preservation 45:12.
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Yi Hsieh, Ming-Chung Chiu & Jui-Yu Chou. (2021) Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity. Journal of Food Quality 2021, pages 1-9.
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Shanshan Hu, Shi Li, Yan Liu, Kang Sun, Liyong Luo & Liang Zeng. (2021) Aged Ripe Pu-erh Tea Reduced Oxidative Stress-Mediated Inflammation in Dextran Sulfate Sodium-Induced Colitis Mice by Regulating Intestinal Microbes. Journal of Agricultural and Food Chemistry 69:36, pages 10592-10605.
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Fang-Jun Lin, Xin-Lin Wei, Hong-Yan Liu, Hang Li, Yu Xia, Ding-Tao Wu, Pang-Zhen Zhang, Gopalsamy Rajiv Gandhi, Hua-Bin Li & Ren-You Gan. (2021) State-of-the-art review of dark tea: From chemistry to health benefits. Trends in Food Science & Technology 109, pages 126-138.
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Lorene Armstrong, Mariana Araújo Vieira do Carmo, You Wu, Luis Antônio Esmerino, Luciana Azevedo, Liang Zhang & Daniel Granato. (2020) Optimizing the extraction of bioactive compounds from pu-erh tea (Camellia sinensis var. assamica) and evaluation of antioxidant, cytotoxic, antimicrobial, antihemolytic, and inhibition of α-amylase and α-glucosidase activities. Food Research International 137, pages 109430.
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Chan-Su Rha, Young Sung Jung, Jung-Dae Lee, Davin Jang, Mi-Seon Kim, Min-Seuk Lee, Yong Deok Hong & Dae-Ok Kim. (2020) Chemometric Analysis of Extracts and Fractions from Green, Oxidized, and Microbial Fermented Teas and Their Correlation to Potential Antioxidant and Anticancer Effects. Antioxidants 9:10, pages 1015.
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Jeong-Ho Kim, Yong-Han Yoon, Il-Doo Kim, Sanjeev Kumar Dhungana & Dong-Hyun Shin. (2020) Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout. Molecules 25:17, pages 3869.
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Pratishtha Bassi, Vikas Kumar, Satish Kumar, Sawinder Kaur, Yogesh Gat & Ishrat Majid. (2019) Importance and prior considerations for development and utilization of tea bags: A critical review. Journal of Food Process Engineering 43:1.
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S A Shelamova, N M Derkanosova, S N Konovalova & O A Zharikova. (2020) Conformity assessment of product quality in the consumer market. IOP Conference Series: Earth and Environmental Science 422:1, pages 012097.
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Nurcan DEĞİRMENCİOĞLU, Elif YILDIZ, Yasemin ŞAHAN, Metin GÜLDAŞ & Ozan GÜRBÜZ. (2019) Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine EtkileriEffect of Fermentation Time on Bio-Viability of Kombucha Tea. Akademik Gıda 17:2, pages 200-211.
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Daniel Flores-Martínez, Vania Urías-Orona, Luis Hernández-García, Werner Rubio-Carrasco, Korev Silva-Gutiérrez, Michelle Guevara-Zambrano, Julio Prieto-Cadena, Teresa Serna-Méndez, Dolores Muy-Rangel & Guillermo Niño-Medina. (2018) Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas. Journal of Chemistry 2018, pages 1-7.
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