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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Major flavonoids in dry tea
Journal of Food Composition and Analysis, Volume 18, No. 6, Year 2005
Notification
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Description
Data in the food composition analytical literature were reviewed. They were then aggregated and assembled into a provisional database for the major flavonoids in brewed tea. As levels of fermentation increased from green to oolong to black tea, the major flavan-3-ol profiles changed. Total catechins were 13.6 g/100 g in green and 4.2 g/100 g dry weight in black tea. A discussion of methods to calculate the flavonoid content in tea is presented. © 2004 Elsevier Inc. All rights reserved.
Authors & Co-Authors
Peterson, Julia
United States, Boston
Jean Mayer Usda Human Nutrition Research Center on Aging
Dwyer, J.
United States, Boston
Jean Mayer Usda Human Nutrition Research Center on Aging
Bhagwat, S.
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
Haytowitz, D.
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
Holden, J.
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
Eldridge, Alison L.
United States, Minneapolis
General Mills Bell Institute of Health and Nutrition
Beecher, G.
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
Aladesanmi, J. A.
United States, Boston
Jean Mayer Usda Human Nutrition Research Center on Aging
Nigeria, Ife
Obafemi Awolowo University
Statistics
Citations: 190
Authors: 8
Affiliations: 4
Identifiers
Doi:
10.1016/j.jfca.2004.05.006
ISSN:
08891575
Research Areas
Food Security