ArticleFoods (Basel, Switzerland)2023
Effects of Key Components on the Antioxidant Activity of Black Tea.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 50 citations in OpenAlex.
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- Comparative Analysis of Total Phenols, Total Flavonoids, Antioxidant Capacity, and Xanthine Oxidase Inhibition in Six Types of Tea.Foods (Basel, Switzerland) · 2026Article
- Effects of Fermentation Time and Temperature on the Physicochemical Quality of Kombucha.Foods (Basel, Switzerland) · 2026Article
- Chemometric and metabolomic profiles of global tea brands sold in Saudi Arabia.Scientific reports · 2026Article
- Dietary and metabolic reprogramming alleviates neurodegeneration: a review of mechanisms and clinical implications.Frontiers in nutrition · 2026Review
- Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.NPJ science of food · 2025Article
- Alterations in Functional Constituents and Bioactivities of Tartary Buckwheat via Solid-State Fermentation with Three Edible-Medicinal Fungi: A Metabolomics-Based Analysis.Foods (Basel, Switzerland) · 2025Article
- Non-Destructive Sensing of Tea Pigments in Black Tea Rolling Process.Foods (Basel, Switzerland) · 2025Article
- Effect of tea manufacturing processes and cultivars on tea infusion color.Scientific reports · 2025Article
- A Comprehensive Review of Theaflavins: Physiological Activities, Synthesis Techniques, and Future Challenges.Food science & nutrition · 2025Review
- The Impact of Tea Consumption on Prediabetes Regression and Progression: A Prospective Cohort Study.Nutrients · 2025Article
- A systematic approach to analyzing catechins and catechin derivatives in Ceylon black tea using liquid chromatography coupled with triple quadrupole mass spectrometry.Food chemistry: X · 2025Article
- The potential of blackcurrant, fig, and grape leaf extracts in the development of new preparations for overcoming antibiotic resistance and enhancing the efficacy of chemotherapeutic agents.BMC complementary medicine and therapies · 2025Article
- Theaflavin Reduces Oxidative Stress and Apoptosis in Oxidized Protein-Induced Granulosa Cells and Improves Production Performance in Laying Hens.Animals : an open access journal from MDPI · 2025Article
- Phytochemicals and Biological Properties of AzoreanPlants (Basel, Switzerland) · 2025Article
- Theaflavins enhances laying hen production performance and egg antioxidant capacity via improving antioxidant status and regulating lipid metabolism.Frontiers in veterinary science · 2025Article
- Evaluation of the antioxidant and longevity-promoting effects of white tea extract inFrontiers in nutrition · 2025Article
- Correlation Analysis Among the Chemical Composition and Cytotoxic and Antioxidative Activities of aPlants (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxidant activity of black tea. In this study, the antioxidant activity and contents of tea polyphenols, catechins, theaflavins, thearubigins, theabrownins, TSA, total flavonoids, amino acids, caffeine, and total soluble sugar were analyzed in 51 black teas. Principal component analysis (PCA), orthogonal partial least-squares discrimination analysis (OPLS-DA), and the correlation analysis method were used for data analysis. The results showed that catechins in tea polyphenols were the most important components that determine the antioxidant activity of black tea. Among them, epicatechin gallate (ECG), epi-gallocatechin gallate (EGCG), epicatechin (EC), and epi-gallocatechin (EGC) were significantly positively correlated with the antioxidant activity of black tea, and theabrownin was negatively correlated with the antioxidant activity of black tea. Furthermore, this study analyzed the correlation between the changes in catechin and its oxidized polymers with antioxidant activity during black tea fermentation; it verified that catechins were significantly positively correlated with the antioxidant activity of black tea, and theabrownin showed a negative correlation. And the antioxidant activity of catechins and their oxidation products in vitro and their correlation in black tea processing were used as validation. This study provides a comparison method for comparing the antioxidant activity of black tea.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.