Polyphenols are secondary metabolites produced by higher plants, which play multiple
essential roles in plant physiology and have potential healthy properties on human …

Huge epidemiological and clinical studies have confirmed that black tea is a rich source of
health‐promoting ingredients, such as catechins and theaflavins (TFs). Furthermore, TF …

The genus Camellia sinensis belongs to the family of Theaceae of the flowering plants. The
leaves and leaf buds of C. sinensis are used to produce tea. The chemical composition of …

Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a
symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human …

Tea leaves produce organic compounds that may be involved in the defense of the plants
against invading pathogens including insects, bacteria, fungi, and viruses. These …

Food preservation is becoming more complex. New food products are being introduced onto
the market. Generally these require longer shelf-lives and greater assurance of freedom …

Important progress has been made in the past five years concerning the effects of green and
black tea on health. Experimentation with new accurate tools provide useful information …

Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by
using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 …

Green tea is rich in polyphenolic compounds, with catechins as its major component.
Studies have shown that catechins possess diverse pharmacological properties that include …

Early reports onKombucha, a traditional fermented tea beverage, suggested that it has
antimicrobial activity against a spectrum of organisms, and that concentrates of unfermented …