2012
DOI: 10.1590/s0101-20612012005000099 View full text |Buy / Rent full text
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Abstract: White tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. Although its levels of catechins are higher than those of green tea (derived from the same plant), there are no studies addressing the relationship between this tea and obesity associated with oxidative stress.The objective of this study was to evaluate the effect of white tea on obesity and its complications using a diet induced obesity model. Forty male C57BL/6 mice were fed a … Show more

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“…O grau de fermentação em que as folhas são submetidas, afeta os teores de compostos fenólicos dos chás (15) . No chá branco, utilizam-se brotos jovens da planta que são protegidos da luz solar, evitando a processo de fermentação (5) e no chá verde as folhas são cozidas no vapor prevenindo a fermentação. Já no chá preto as folhas são secas e trituradas (4) , e no chá vermelho as folhas são armazenadas em barris com temperatura e umidade controlada 3, estes dois últimos chás passam por um processo de fermentação mais intenso, consequentemente o conteúdo de polifenóis fica reduzido, dentre eles os compostos fenólicos.…”
Section: Resultsunclassified
“…Para obtenção do chá preto, as folhas são secas, reduzindo-se o conteúdo de umidade, posteriormente são trituradas, iniciando a oxidação e dimerização das catequinas, muito importante para o desenvolvimento da cor e sabor da bebida (4) . No chá branco, os brotos jovens da C. sinensis são colhidos e protegidos da luz solar para evitar a degradação de polifenóis obtendo um chá não fermentado (5) . Para obtenção do chá vermelho, as folhas de C. sinensis são comprimidas e armazenadas em barris, em condições especiais para maturação.…”
Section: Introductionunclassified
“…Teh putih diklaim memiliki kualitas lebih unggul dibanding jenis teh yang lain karena minimnya proses pembuatan, mengandung antioksidan lebih tinggi dan memiliki sifat antimutagenik (Hilal & Engelhardt 2007;Teixeira et al 2012). Berbeda dengan teh hijau, belum banyak penelitian yang dilakukan untuk mengkaji manfaat teh putih terutama pada diabetes melitus.…”
Section: Pendahuluanunclassified
“…Pengukuran kadar EGCG pada teh hijau antara 0,21%-9,63% (Prayong et al 2007; Martono dan Martono 2012) sedangkan analisis EGCG pada 1 g teh putih yang diseduh dengan 100 ml air mengandung 2% (Alves et al 2015). Senyawa EGCG ekstrak teh putih yang diambil dari perusahaan teh Nanjing Wellchem Enterprise Co. LTDA jauh lebih besar yaitu 19,63% (Teixeira et al 2012) sedangkan kandungan EGCG teh putih yang diperoleh dari perkebunan di jerman antara 5,23-9,49% (Hilal & Engelhardt 2007). Perbedaan hasil analisis dapat disebabkan oleh varietas dan klon teh, ketinggian tempat, umur daun, jenis petikan, bentuk, tekstur dan proses pengolahan (Kosińska & Andlauer 2013;Widyaningrum et al 2015).…”
Section: Kandungan Egcg Pada Camellia Sinensis Dan Moringa Oleiferaunclassified
“…That, of course, is why it is called “white” tea. [6] The leaves and buds are then steamed thoroughly to inactivate the enzymes responsible for tea discoloration, and the product is subsequently dried either in the dryer or in the sun. [78]…”
Section: Introductionmentioning