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      • KCI등재후보

        Synergistic Bioactivities of Tea Polyphenols with Other Agents

        Xiaohui Liu,Yaomin Wang,Bo Li,Youying Tu 한국차학회 2015 한국차학회지 Vol.- No.S

        Co-treatment with phytochemicals or drugs is a promising approach to enhance the chemoprevention and chemotherapy in some diseases. Combination of compounds may overcome multidrug resistantance, decrease the effective dose of individual drug, reduce side effects and achieve clinical success. Tea (Camellia sinensis (L.) O. Kuntze, Theaceae) is second only to water in popularity as a beverage in the world, and its health benefits are mostly attributed to tea polyphe nols. This review has summarized the synergistic effects of tea polyphenols with other phytochemicals or drugs on antioxidation, anti microorganism, anticancer, improvement of neurodegenerative diseases and other functions including protection from nephrotoxicity, inhibition of sporozoite survival, promotion of hematopoietic stem cell proliferation, improvement of bone mass and weight maintenance. The synergism of tea polyphenols with other compounds indicates that combination of tea polyphenols with other agents is a promising approach for treatment of some diseases. In addition, the synergistic bioactivities of tea polyphenols with other phytochemicals or nutrients may overcome the poor bioavailability of tea polyphenols in vivo, and provide a new explanation for the health benefits of tea.

      • KCI등재후보

        Effect of Brewing Conditions on Taste Components of Keemun Black Tea

        Eunhye Kim,Haibo Pan,Xiao Mao,Guangwei Wang,Yuanyuan WU,Youying Tu 한국차학회 2015 한국차학회지 Vol.- No.S

        Tasting and quality components of tea infusion are the important standard of tea quality. The chemicals of tea infusion influent the sanitarian function and quality, and also are key factors of products for consumers. The effects of brewing time and temperature on extractability of Keemun black tea were studied. The results showed that the contents of tea polyphenols, theaflavins, thearubigins and caffeine were obviously affected by temperature at 80℃, however, no significant effect on the other components. The results also showed that the TP/AA ratio content, suggested that 80℃ boiling water could brew best taste in Keemun black tea.

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