Production, Composition, and Health Effects of Oolong Tea
Tea, one of the most widely consumed beverages in the world, is produced from the leaves of the plant Camellia sinensis L.. Tea has important physiological properties and potential health benefits due to the presence of compounds such as polyphenols, amino acids, vitamins, carbohydrates, caffeine, a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2014-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/84 |
| _version_ | 1797919102824611840 |
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| author | İlkay Koca Şeyda Bostancı |
| author_facet | İlkay Koca Şeyda Bostancı |
| author_sort | İlkay Koca |
| collection | DOAJ |
| description | Tea, one of the most widely consumed beverages in the world, is produced from the leaves of the plant Camellia sinensis L.. Tea has important physiological properties and potential health benefits due to the presence of compounds such as polyphenols, amino acids, vitamins, carbohydrates, caffeine, and purine alkaloids. Tea is produced in three types as green tea (unfermented), oolong tea (partially fermented), and black tea (fully fermented). Black tea is consumed worldwide, whereas green and oolong teas are consumed mainly in Asia and North Africa. The total tea production in the world consists of about 78% black tea, 20% green tea and |
| first_indexed | 2024-04-10T13:40:16Z |
| format | Article |
| id | doaj.art-86fce83f73be407985f8897dae8f8ab6 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:40:16Z |
| publishDate | 2014-04-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-86fce83f73be407985f8897dae8f8ab62023-02-15T16:11:11ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2014-04-012315415910.24925/turjaf.v2i3.154-159.8455Production, Composition, and Health Effects of Oolong Teaİlkay KocaŞeyda BostancıTea, one of the most widely consumed beverages in the world, is produced from the leaves of the plant Camellia sinensis L.. Tea has important physiological properties and potential health benefits due to the presence of compounds such as polyphenols, amino acids, vitamins, carbohydrates, caffeine, and purine alkaloids. Tea is produced in three types as green tea (unfermented), oolong tea (partially fermented), and black tea (fully fermented). Black tea is consumed worldwide, whereas green and oolong teas are consumed mainly in Asia and North Africa. The total tea production in the world consists of about 78% black tea, 20% green tea andhttp://www.agrifoodscience.com/index.php/TURJAF/article/view/84ÇayPolifenolEnzimatik oksidasyonSağlık |
| spellingShingle | İlkay Koca Şeyda Bostancı Production, Composition, and Health Effects of Oolong Tea Turkish Journal of Agriculture: Food Science and Technology Çay Polifenol Enzimatik oksidasyon Sağlık |
| title | Production, Composition, and Health Effects of Oolong Tea |
| title_full | Production, Composition, and Health Effects of Oolong Tea |
| title_fullStr | Production, Composition, and Health Effects of Oolong Tea |
| title_full_unstemmed | Production, Composition, and Health Effects of Oolong Tea |
| title_short | Production, Composition, and Health Effects of Oolong Tea |
| title_sort | production composition and health effects of oolong tea |
| topic | Çay Polifenol Enzimatik oksidasyon Sağlık |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/84 |
| work_keys_str_mv | AT ilkaykoca productioncompositionandhealtheffectsofoolongtea AT seydabostancı productioncompositionandhealtheffectsofoolongtea |