Nanotechnology is an emerging field of science, and nanotechnological concepts have
been intensively studied for potential applications in the food industry. Nanoparticles (with …

Tea has been a very popular beverage around the world for centuries. The reason that it is
delicious, enabling hydration, showing warming and relaxing effect can be mentioned why it …

Kombucha tea is a refreshing beverage that is produced from the fermentation of tea leaves.
In this study, kombucha tea was prepared using 1% green tea, oolong tea, and black tea …

White tea is highly consumed due to its sensory properties and health benefits, although
most scientific reports don't include the analysis of both properties. Therefore, the objective …

Green tea has been consumed for centuries in Japan, China and Morocco. White tea, which
is considered a variety of green tea, is mostly consumed in China and is very appreciated for …

Thirteen Pu-erh teas and 13 Fuzhuan teas obtained from two different production areas in
China were profiled using fully automatic headspace solid-phase microextraction (HS …

The gut-liver axis is a bidirectional relationship between the gut with its microbiota and the
hepatic. Ulcerative colitis (UC) disrupts the intestinal barrier and influx of intestinal …

Dyslipidemia is defined as an imbalance level of lipids in the blood which is manifested by
hypercholesterolemia and requires effective treatments or preventions. Numerous studies …

Agarwood tea is made from the leaves of Aquilaria, a protected tree species of the tropical
forest. Trees in this genus produce agarwood, a highly-prized resin-impregnated wood …

Chlorogenic acid (CA) serves as a principal contributor for the health benefit spectrum of tea;
however, its metabolism pattern hasn't been completely clarified. We attempted here to …