Camellia sinensis 

Ethnobotanical Studies

Clinical Trials

l-theanine adjunct to sertraline for major depressive disorder: A randomized, double-blind, placebo-controlled clinical trial.

This study looked at whether adding l-theanine, a substance found in green tea that affects the brain, can help in the treatment of major depressive disorder (MDD). Researchers wanted to see if it worked and was tolerable for patients. The study's results could indicate a new approach to treating MDD.

Shamabadi A et al (2023).
J Affect Disord.
DOI:
10.1016/j.jad.2023.04.029
PubMed:
37084960

Studies

Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC-MS combined with machine learning algorithm.

Li Q et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.140580
PubMed:
39142197

Detecting bioactive compound contents in Dancong tea using VNIR-SWIR hyperspectral imaging and KRR model with a refined feature wavelength method.

Long T et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.140579
PubMed:
39126740

Insight into the sorption and desorption pattern of pyrrolizidine alkaloids and their N-oxides in acidic tea (Camellia sinensis) plantation soils.

Phytochemistry
Lu Y et al (2025).
J Environ Sci (China).
DOI:
10.1016/j.jes.2023.12.014
PubMed:
39095170

The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis.

Phytochemistry
Li N et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.140515
PubMed:
39067433

Characterization of a new Camellia plant resource with low caffeine and high theobromine for production of a novel natural low-caffeine tea.

Chen T et al (2024).
Food Chem X.
DOI:
10.1016/j.fochx.2024.101586
PubMed:
39036481

Widely targeted metabolomic analysis reveals metabolite changes induced by incorporating black tea fermentation techniques in oolong tea processing for quality improvement.

Hao M et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.140433
PubMed:
39024882

Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis.

Lin Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.140342
PubMed:
39003860

Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification.

Yu Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.140067
PubMed:
38959681

Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation.

Xiao H et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.140119
PubMed:
38936125

Large-leaf yellow tea protein derived-peptides alleviated dextran sodium sulfate-induced acute colitis and restored intestinal microbiota balance in C57BL/6 J mice.

Gastroenterology
Ge H et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139936
PubMed:
38865822

Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea.

Liang Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139931
PubMed:
38850976

Association of the electrical parameters and photosynthetic characteristics of the tea tree manifests its response to simulated karst drought.

Wei P et al (2024).
Plant Signal Behav.
DOI:
10.1080/15592324.2024.2359258
PubMed:
38828703

A frontier exploration of ancient craftsmanship: Effects of various tea products in traditional Chinese cuisine "tea flavored beef".

Wang W et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139834
PubMed:
38815322

Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria.

Cheng L et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139658
PubMed:
38810451

Gold nanoparticles decorated kaolinite mineral modified screen-printed electrode: Use for simple, sensitive determination of gallic acid in food samples.

Sarıbaş P et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139701
PubMed:
38781907

Characterization of a novel multifunctional β-glucosidase/xylanase/feruloyl esterase and its effects on improving the quality of Longjing tea.

Wang H et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139637
PubMed:
38781897

Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications.

Xue Z et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139643
PubMed:
38761734

Unlocking the elemental signature of European tea gardens: Implications for tea traceability.

Girolametti F et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139641
PubMed:
38761733

Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments.

Shan X et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139628
PubMed:
38761731

Anti-atherogenic role of green tea (Camellia sinensis) in South Indian smokers.

Kanu VR et al (2024).
J Ethnopharmacol.
DOI:
10.1016/j.jep.2024.118298
PubMed:
38714238

Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake.

Zhang J et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139478
PubMed:
38692242

A colorimetric sensor based on 4-MPBA Au@AgNPs for accurately identification of EnshiYulu tea grade.

Guan Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139442
PubMed:
38688099

Golden-flower fungus (Eurotiwm Cristatum) presents fungal flower aroma as well as accelerates the aging of white tea (Shoumei).

Zhu W et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139452
PubMed:
38688098

Fatty acid degradation driven by heat during ripening contributes to the formation of the "Keemun aroma".

Huang W et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139458
PubMed:
38670017

Formation, physicochemical properties, and biological activities of theabrownins.

Summary

Scientists studied the formation and properties of Theabrownins (TBs) in dark tea. TBs have antioxidant, anti-obesity, and lipid-regulating properties, with potential protective effects against diseases. Understanding TBs could lead to new treatments and applications in medicine.

Review Phytochemistry
Chen X et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139140
PubMed:
38574720

Simple and sensitive determination of Cr (III), Cu (II) and Pb (II) in tea infusions using AgNPs-modified resin combined with laser-induced breakdown spectroscopy.

Wen X et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139210
PubMed:
38569408

Identifying the temporal contributors and their interactions during dynamic formation of black tea cream.

Chen L et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139138
PubMed:
38569407

Discrimination and prediction of Qingzhuan tea storage year using quantitative chemical profile combined with multivariate analysis: Advantages of MRM(HR) based targeted quantification metabolomics.

Li ZQ et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139088
PubMed:
38547707

The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study.

Feng J et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.139080
PubMed:
38520904

A novel hybrid sensor array based on the polyphenol oxidase and its nanozymes combined with the machine learning based dual output model to identify tea polyphenols and Chinese teas.

Phytochemistry
Yang X et al (2024).
Talanta.
DOI:
10.1016/j.talanta.2024.125842
PubMed:
38428131

A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis.

Lin Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.138851
PubMed:
38428080

Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea.

Huang D et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.138620
PubMed:
38382249

Anji white tea relaxes precontracted arteries, represses voltage-gated Ca(2+) channels and voltage-gated K(+) channels in the arterial smooth muscle cells: Comparison with green tea main component (-)-epigallocatechin gallate.

Summary

Researchers studied the vascular effects of Anji white tea, a popular green tea rich in EGCG, to better understand its potential benefits for cardiovascular health.

CardiologyNeuroscience
Xu X et al (2024).
J Ethnopharmacol.
DOI:
10.1016/j.jep.2024.117855
PubMed:
38346524

Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics.

Dong H et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.138680
PubMed:
38325077

Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations.

Yuan Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.138542
PubMed:
38281414

Effects of processing technology on tea quality analyzed using high-resolution mass spectrometry-based metabolomics.

Wang J and Li Z (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.138548
PubMed:
38277939

Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis.

Huang X et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2024.138367
PubMed:
38199099

Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein.

Zhang D et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.137997
PubMed:
38183715

Structural and digestive characters of a heteropolysaccharide fraction from tea (Camellia sinensis L.) flower.

Chen D et al (2023).
Food Chem X.
DOI:
10.1016/j.fochx.2023.101058
PubMed:
38178927

An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices.

Lu L et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.138341
PubMed:
38176147

Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion.

Xia H et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.138242
PubMed:
38154280

Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea.

Hua J et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.138154
PubMed:
38071844

Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes.

Qiu Z et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.138127
PubMed:
38064834

Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process.

Li Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.138062
PubMed:
38064793

Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.

Meng X et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.138051
PubMed:
38056097

Fingerprinting black tea: When spectroscopy meets machine learning a novel workflow for geographical origin identification.

Li Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.138029
PubMed:
38006696

Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage.

Xie Z et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.137837
PubMed:
37979270

Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage.

Li J et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.137831
PubMed:
37897818

The role of glutathione in stabilizing aromatic volatile organic compounds in Rougui Oolong tea: A comprehensive study from content to mechanisms.

Xu Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.137802
PubMed:
37866345

Integration of transcriptome, volatile and non-volatile metabolite profile reveals characteristic aroma formation in Toona sinensis.

Genetics
Zhang B et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.137788
PubMed:
37866100

Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1).

Yu Q et al (2023).
Food Res Int.
DOI:
10.1016/j.foodres.2023.113461
PubMed:
37803791

Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis.

Qin D et al (2023).
Food Res Int.
DOI:
10.1016/j.foodres.2023.113356
PubMed:
37803659

Tea-break with epigallocatechin gallate derivatives - Powerful polyphenols of great potential for medicine.

Review
Bakun P et al (2023).
Eur J Med Chem.
DOI:
10.1016/j.ejmech.2023.115820
PubMed:
37776575

Comparative transcriptome and metabolome analyses revealed quality difference between beauty tea processed through indoor withering and outdoor solar withering.

Genetics
Ding F et al (2024).
J Sci Food Agric.
DOI:
10.1002/jsfa.12990
PubMed:
37743412

Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue.

Peng Q et al (2023).
Food Res Int.
DOI:
10.1016/j.foodres.2023.113198
PubMed:
37689946

Multilayer omics landscape analyses reveal the regulatory responses of tea plants to drought stress.

Yue C et al (2023).
Int J Biol Macromol.
DOI:
10.1016/j.ijbiomac.2023.126582
PubMed:
37652332

Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion.

Long P et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.137185
PubMed:
37633133

Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis.

Yang Y et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.137124
PubMed:
37633132

Patterns and abiotic drivers of soil organic carbon in perennial tea (Camellia sinensis L.) plantation system of China.

Yang X et al (2023).
Environ Res.
DOI:
10.1016/j.envres.2023.116925
PubMed:
37598641

Pruned litter decomposition primes fluorine bioavailability in soils planted with different tea varieties.

Yang J et al (2023).
Sci Total Environ.
DOI:
10.1016/j.scitotenv.2023.166250
PubMed:
37574066

Light induces an increasing release of benzyl nitrile against diurnal herbivore Ectropis grisescens Warren attack in tea (Camellia sinensis) plants.

Qian J et al (2023).
Plant Cell Environ.
DOI:
10.1111/pce.14687
PubMed:
37553868

Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons.

Fu Z et al (2024).
Food Chem.
DOI:
10.1016/j.foodchem.2023.137000
PubMed:
37531914

Effect of chin brick tea [Camellia sinensis (L.) Kuntze] on lipid metabolism and inflammation by modulating intestinal flora and bile acids in mice with non-alcoholic fatty liver disease.

GastroenterologyImmunology
Jin C et al (2024).
J Ethnopharmacol.
DOI:
10.1016/j.jep.2023.116950
PubMed:
37506781

Green approach for polyphenol extraction from waste tea biomass: Single and hybrid application of conventional and ultrasound-assisted extraction.

Phytochemistry
Ozsefil IC and Ziylan-Yavas A (2023).
Environ Res.
DOI:
10.1016/j.envres.2023.116703
PubMed:
37474089

Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing.

Wei Y et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.136785
PubMed:
37467693

Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review.

Review
Kumar M et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.136783
PubMed:
37450955

Rheumatological patients' knowledge of, beliefs about, and practices in using phytotherapy: an exploratory study.

Demirci Yildirim T, Yıldırım S and Birlik AM (2023).
Rheumatol Int.
DOI:
10.1007/s00296-023-05384-5
PubMed:
37405443

Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea.

Zhang S et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.136601
PubMed:
37329793

Rare earth elements in tea garden soils and their bioavailability to tea buds in Taiwan.

Huang ZY, Wu CY and Hseu ZY (2023).
Sci Total Environ.
DOI:
10.1016/j.scitotenv.2023.164895
PubMed:
37321509

A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics.

Review
Phuah YQ et al (2023).
Food Res Int.
DOI:
10.1016/j.foodres.2023.113007
PubMed:
37316075

Formation of 8-hydroxylinalool in tea plant Camellia sinensis var. Assamica 'Hainan dayezhong'.

Zhou Y et al (2023).
Food Chem (Oxf).
DOI:
10.1016/j.fochms.2023.100173
PubMed:
37284067

A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aroma.

Li M et al (2023).
Talanta.
DOI:
10.1016/j.talanta.2023.124622
PubMed:
37267888

Nitrogen addition reduces phosphorus availability and induces a shift in soil phosphorus cycling microbial community in a tea (Camellia sinensis L.) plantation.

Jiang Y et al (2023).
J Environ Manage.
DOI:
10.1016/j.jenvman.2023.118207
PubMed:
37263035

Spectroscopic studies on a natural biomarker for the identification of origin and quality of tea extracts for the development of a portable and field deployable prototype.

Banerjee A et al (2023).
Spectrochim Acta A Mol Biomol Spectrosc.
DOI:
10.1016/j.saa.2023.122842
PubMed:
37216816

Identification and characterization of phenolamides in tea (Camellia sinensis) flowers using ultra-high-performance liquid chromatography/Q-Exactive orbitrap mass spectrometry.

Phytochemistry
Liu H et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.136402
PubMed:
37216782

Integrated adsorption and photocatalytic degradation based removal of ciprofloxacin and sulfamethoxazole antibiotics using Fc@rGO-ZnO nanocomposite in aqueous systems.

Roy N, Kannabiran K and Mukherjee A (2023).
Chemosphere.
DOI:
10.1016/j.chemosphere.2023.138912
PubMed:
37182714

Metabolic responses of tea (Camellia sinensis L.) to the insecticide thiamethoxam.

Jiao W et al (2023).
Pest Manag Sci.
DOI:
10.1002/ps.7534
PubMed:
37160655

Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking.

Mei S, Ding J and Chen X (2023).
Food Res Int.
DOI:
10.1016/j.foodres.2023.112760
PubMed:
37120211

Tea authentication and determination of chemical constituents using digital image-based fingerprint signatures and chemometrics.

Silva Fernandes J et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.136164
PubMed:
37099954

Integrated physiological, metabolite and proteomic analysis reveal the glyphosate stress response mechanism in tea plant (Camellia sinensis).

Liu S et al (2023).
J Hazard Mater.
DOI:
10.1016/j.jhazmat.2023.131419
PubMed:
37099910

Membrane permeabilizers enhance biofortification of Brassica microgreens by interspecific transfer of metabolites from tea (Camellia sinensis).

Davosir D and Šola I (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.136186
PubMed:
37087866

Polysaccharides from Fu brick tea ameliorate obesity by modulating gut microbiota and gut microbiota-related short chain fatty acid and amino acid metabolism.

Summary

Fu brick tea polysaccharides (FBTPSs) from fermented tea leaves reduced obesity, hyperlipidemia, inflammation, and improved gut microbiota in high-fat diet-fed rats. FBTPSs may be a promising prebiotic for obesity and dysbiosis treatment.

GastroenterologyObesity
Zhu M et al (2023).
J Nutr Biochem.
DOI:
10.1016/j.jnutbio.2023.109356
PubMed:
37087075

Simultaneous monitoring and dietary risk assessment of 386 pesticides in market samples of black tea.

Tripathy V et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.136103
PubMed:
37040686

Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product.

Immunology
Li F et al (2023).
J Sci Food Agric.
DOI:
10.1002/jsfa.12577
PubMed:
36973882

The metabolism and dissipation behavior of tolfenpyrad in tea: A comprehensive risk assessment from field to cup.

Wang Z et al (2023).
Sci Total Environ.
DOI:
10.1016/j.scitotenv.2023.162876
PubMed:
36933718

The potential antidiabetic properties of green and purple tea [Camellia sinensis (L.) O Kuntze], purple tea ellagitannins, and urolithins.

Diabetes
Tolmie M et al (2023).
J Ethnopharmacol.
DOI:
10.1016/j.jep.2023.116377
PubMed:
36907477

Possible accumulation of critical metals in plants that hyperaccumulate their chemical analogues?

Nkrumah PN and van der Ent A (2023).
Sci Total Environ.
DOI:
10.1016/j.scitotenv.2023.162791
PubMed:
36907425

Comparative transcriptomic and proteomic analysis of nutritional quality-related molecular mechanisms of 'Qianmei 419' and 'Qianfu 4' varieties of Camellia sinensis.

Yao X et al (2023).
Gene.
DOI:
10.1016/j.gene.2023.147329
PubMed:
36870427

Genome-wide characterization of the U-box gene in Camellia sinensis and functional analysis in transgenic tobacco under abiotic stresses.

Genetics
Li S et al (2023).
Gene.
DOI:
10.1016/j.gene.2023.147301
PubMed:
36813060

Bio-inspired sustainable synthesis of novel SnS(2)/biochar nanocomposite for adsorption coupled photodegradation of amoxicillin and congo red: Effects of reaction parameters, and water matrices.

Gadore V, Mishra SR and Ahmaruzzaman M (2023).
J Environ Manage.
DOI:
10.1016/j.jenvman.2023.117496
PubMed:
36801688

Discrimination of Chinese green tea according to tea polyphenols using fluorescence sensor array based on Tb (III) and Eu (III) doped Zr (IV) metal-organic frameworks.

Phytochemistry
Chu C et al (2023).
Spectrochim Acta A Mol Biomol Spectrosc.
DOI:
10.1016/j.saa.2023.122380
PubMed:
36736046

Non-volatile metabolites profiling analysis reveals the tea flavor of "Zijuan" in different tea plantations.

Chen Y et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.135534
PubMed:
36732104

The potential effects of chlorophyll-deficient mutation and tree_age on the accumulation of amino acid components in tea plants.

Liu D et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.135527
PubMed:
36701915

Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties.

Phytochemistry
Dasdemir Y et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.135463
PubMed:
36649668

Effect of different vegetation restoration on soil organic carbon dynamics and fractions in the Rainy Zone of Western China.

Yang F et al (2023).
J Environ Manage.
DOI:
10.1016/j.jenvman.2023.117296
PubMed:
36642043

GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea.

Fang X et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2023.135396
PubMed:
36634561

Quantitative fusion omics reveals that refrigeration drives methionine degradation through perturbing 5-methyltetrahydropteroyltriglutamate-homocysteine activity.

Jia W et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2022.135322
PubMed:
36584532

(1)H HR-MAS NMR chemical profile and chemometric analysis as a tool for quality control of different cultivars of green tea (Camellia sinensis).

Phytochemistry
de Fátima C Santos M et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2022.135016
PubMed:
36525726

Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis.

Zhang YY et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2022.135172
PubMed:
36508871

Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis.

Review
Farag MA et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2022.134628
PubMed:
36283313

Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves.

Zhao F et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2022.134608
PubMed:
36272301

Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation.

Jia H et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2022.134340
PubMed:
36166928

Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing.

Liu Y et al (2023).
Food Chem.
DOI:
10.1016/j.foodchem.2022.134263
PubMed:
36166927

Chemistry and Pharmacology of Natural Catechins from Camellia sinensis as Anti-MRSA Agents.

Review
Gaur R and Bao GH (2021).
Curr Top Med Chem.
DOI:
10.2174/1568026621666210524100632
PubMed:
34030615

Potential Bioactive Components and Health Promotional Benefits of Tea (Camellia sinensis).

Review
Samanta S et al (2022).
J Am Nutr Assoc.
DOI:
10.1080/07315724.2020.1827082
PubMed:
33216711

Safety Assessment of Camellia sinensis-Derived Ingredients As Used in Cosmetics.

Review
Becker LC et al (2019).
Int J Toxicol.
DOI:
10.1177/1091581819889914
PubMed:
31840549

Applications of Tea (Camellia sinensis) and its Active Constituents in Cosmetics.

Review
Koch W et al (2019).
Molecules.
DOI:
10.3390/molecules24234277
PubMed:
31771249

Biological clocks, some clock-related diseases, and medicinal plants.

Review
Deng TS et al (2018).
Psych J.
DOI:
10.1002/pchj.263
PubMed:
30561856

Toxicological effects of Camellia sinensis (green tea): A review.

Review
Bedrood Z, Rameshrad M and Hosseinzadeh H (2018).
Phytother Res.
DOI:
10.1002/ptr.6063
PubMed:
29575316

Breast cancer chemopreventive and chemotherapeutic effects of Camellia Sinensis (green tea): an updated review.

Review Cancer
Rafieian-Kopaei M and Movahedi M (2017).
Electron Physician.
DOI:
10.19082/3838
PubMed:
28465816