| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5520906 | Current Opinion in Food Science | 2017 | 6 Pages |
Abstract
Green and white teas are some of the most consumed beverages in the world, especially due to their inherent health properties such as prevention of cardiovascular and neurodegenerative pathologies, diabetes, body weight control, among others. Such properties are related with the presence on tea beverage of different bioactive compounds like catechins, caffeine, theophylline or minerals. The extraction of catechins is related with the final antioxidant capacity of the beverages, which in turn correlates with many parameters such us time/temperature of infusion, particle size, number of extractions, storage time, exposition to light, etc.
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Authors
Silvia Pastoriza, Sergio Pérez-Burillo, José Ángel Rufián-Henares,