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Cited by 36 publications
(32 citation statements)
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“…Graham (1992) reports that the season, climate and leaf age also influence the composition of the teas. Pereira et al (2009) andNishyama et al (2010) suggest that to obtain the total antioxidant capacity of Camellia sinensis tea, the infusion time must be at least 5 minutes under mild agitation. However, in general, tea infusions are prepared in much less than 5 min.…”
Section: Resultsmentioning
confidence: 99%
“…Graham (1992) reports that the season, climate and leaf age also influence the composition of the teas. Pereira et al (2009) andNishyama et al (2010) suggest that to obtain the total antioxidant capacity of Camellia sinensis tea, the infusion time must be at least 5 minutes under mild agitation. However, in general, tea infusions are prepared in much less than 5 min.…”
Section: Resultsmentioning
confidence: 99%
“…For this reason, several studies have been performed to evaluate these parameters and their functional properties (e.g., anti-inflammatory or anticarcinogenic activity) (Yao et al, 2006;Chan et al, 2007;Anesini et al, 2008;Nishiyama et al, 2010;Senger et al, 2010). In our study, green tea was used as another reference (in addition to the pure substances, quercetin, and gallic acid) due to its abundance of flavonoids, including catechins and their derivatives, which may constitute up to 30% of its dry weight (Lorenzo et al, 2013).…”
Section: Discussionmentioning
confidence: 99%
“…Segundo Nishiyama et al (2010) os estudos do chá verde brasileiro (Camellia sinensis) ainda são escassos quando comparados aos realizados com chás verdes produzidos e comercializados em outros países. Além disso, de acordo com Lima et al (2009) na ultima década o chá verde produzido no Brasil, para exportação, apresentava baixa qualidade e era vendido para formação de blend (mistura), mas nos últimos anos através do plantio de genótipos melhorados e de processamento mais adequados, tem sido possível obter um produto de qualidade superior.…”
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