Tea and coffee contain numerous polyphenolic compounds that exhibit health-promoting
properties for humans, including antioxidant and neuroprotective properties, and can also …

Fresh tea leaves (Camellia sinensis (L.) O. Kuntze) are processed by various techniques to
produce different types of tea. The most common way to classify tea types is based on the …

Oxidative stress causes various diseases, such as type II diabetes and dyslipidemia, while
antioxidants in foods may prevent a number of diseases and delay aging by exerting their …

White tea is considered the least processed form of tea and is reported to have a series of
potent bioactivities, such as antioxidant, anti-inflammatory, anti-mutagenic, and anti-cancer …

Methylxanthines are a group of phytochemicals derived from the purine base xanthine and
obtained from plant secondary metabolism. They are unobtrusively included in daily diet in …

Yellow tea, also known as huángchá in Chinese, is a lightly fermented tea unique to China.
As a rare and precious variety of tea, it has gained increasing popularity in recent years …

The Camellia sinensis plant provides a wide diversity of black, green, oolong, yellow, brick
dark, and white tea. Tea is one of the majorly used beverages across the globe, succeeds …

The potential of selected spectroscopic methods-UV–Vis, synchronous fluorescence and
NIR as well a data fusion of the measurements by these methods-for the classification of tea …

Tea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is
classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process …

Liver disease is one of the major causes of morbidity and mortality across the world.
According to WHO estimates, about 500 million people are living with chronic hepatitis …