Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia
sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) …

Diabetes mellitus (DM) is a severe chronic metabolic disease with increased mortality and
morbidity. The pathological progression of DM is intimately connected with the formation and …

The production of natural bioactive compounds through the fermentation of plants has
increased in recent years. The biological activities of the extracts obtained from the …

This study aims to investigate the influence of different harvesting seasons on the aroma of
black tea and the trend in the tea aroma variation. A total of 68 volatile substances was …

Tea is prepared from the young leaves, buds, stalks of the plant Camellia sinensis. The
cultivation process of tea plants and the habit of tea drinking were initiated in China from …

While the Camellia sinensis cultivar and processing method are key factors that affect tea
flavor and aroma, the chemical changes in nonvolatile components associated with the tea …

Maximum residue limits (MRLs) for pesticides have been established in teas for quality
control and protection of consumer health in many countries and regions, including Europe …

Potential effects of tea and its constituents on SARS-CoV-2 infection were assessed in vitro.
Infectivity of SARS-CoV-2 was decreased to 1/100 to undetectable levels after a treatment …

Environmental issues are rising day by day in the global community due to the cumulative
effects of hazardous effluent load and due to the introduction of biological active natural …

Abstract Black tea accounts for 70–80% of world tea production, and the polyphenols therein
are produced by enzymatic oxidation of four tea catechins during tea fermentation. However …