Journal of Tea Science Research, 2024, Vol.14, No.1, 19-43 http://hortherbpublisher.com/index.php/jtsr 39 Li J., Wang Y., and Suh J.H., 2022, Multi-omics approach in tea polyphenol research regarding tea plant growth, development and tea processing: current technologies and perspectives. Food Science and Human Wellness, 11: 524-536. https://doi.org/10.1016/j.fshw.2021.12.010 Li N., Zhou X., Wang J., Chen J., Lu Y., Sun Y., Song Y., Tan X., Xie G., and Chen Y., 2022, White tea alleviates non-alcoholic fatty liver disease by regulating energy expenditure and lipid metabolism. Gene, 833: 146553. https://doi.org/10.1016/j.gene.2022.146553 Li X., Smid S.D., Lin J., Gong Z., Chen S., You F., Zhang Y., Hao Z., Lin H., and Yu X., 2019, Neuroprotective and anti-amyloid β effect and main chemical profiles of white tea: comparison against green, oolong and black tea. Molecules, 24: 1926. https://doi.org/10.3390/molecules24101926 Lin C., Xia G., and Liu S., 2017, Modeling and comparison of extraction kinetics of 8 catechins, gallic acid and caffeine from representative white teas. LWT-Food Science and Technology, 83: 1-9. https://doi.org/10.1016/j.lwt.2017.04.028 Liu C., Guo Y., Sun L., Lai X., Li Q., Zhang W., Xiang L., Sun S., and Cao F., 2019, Six types of tea reduce high-fat-diet-induced fat accumulation in mice by increasing lipid metabolism and suppressing inflammation. Food and Function, 10, 2061-2074. https://doi.org/10.1039/c8fo02334d Liu L., Liu B., Li J., Zhen S., Ye Z., Cheng M., and Liu W., 2018, Responses of different cancer cells to white tea aqueous extract. Journal of Food Science, 83, 2593-2601. https://doi.org/10.1111/1750-3841.14351 Luo K., Ma C., Xing S., An Y., Feng, J., Dang, H., Huang, W., Qiao, L., Cheng, J., and Xie, L., 2020, White tea and its active polyphenols lower cholesterol through reduction of very-low-density lipoprotein production and induction of LDLR expression. Biomedicine and Pharmacotherapy, 127, Article 110146. https://doi.org/10.1016/j.biopha.2020.110146 Ma B., Wang J., Zhou B., Wang Z., Huang Y., Ma C., and Li X., 2022, Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis. LWT-Food Science and Technology, 164, Article 113655. https://doi.org/10.1016/j.lwt.2022.113655. Mandura A., Šeremet D., Ščetar M., Vojvodić Cebin A., Belščak-Cvitanović A., and Komes D., 2020, Physico-chemical, bioactive, and sensory assessment of white tea-based candies during 4-months storage, Journal of Food Processing and Preservation, 44, Article e14628. https://doi.org/10.1111/jfpp.14628 Manousi N., Sarakatsianos I., and Samanidou V., 2019, Extraction techniques of phenolic compounds and other bioactive compounds from medicinal and aromatic plants. In A. M. Grumezescu and A. M. Holban (Eds.), Engineering tools in the beverage industry pp. 283-314, Elsevier Inc. https://doi.org/10.1016/C2017-0-02377-7 Mao J.T., 2013, White tea: the plants, processing, manufacturing, and potential health benefits. In V. R. Preedy Ed., Tea in health and disease prevention pp. 33-40, Elsevier Inc. https://doi.org/10.1016/c2010-0-64948-0 Mao Q.Q., Li B.Y., Meng J.M., Gan R.Y., Xu, X. Y., Gu, Y. Y., Wang, X. H., and Li, H. B., 2021, Effects of several tea extracts on nonalcoholic fatty liver disease in mice fed with a high-fat diet. Food Science and Nutrition, 9, 2954-2967. https://doi.org/10.1002/fsn3.2255 Martins A., Schimidt H.L., Garcia A., Altermann C.D. C., Santos, F. W., Carpes, F. P., da Silva, W. C., and Mello-Carpes, P. B., 2017, Supplementation with different teas from Camellia sinensis prevents memory deficits and hippocampus oxidative stress in ischemia-reperfusion. Neurochemistry International, 108, 287-295. https://doi.org/10.1016/j.neuint.2017.04.019 Maulana H., Prawira-Atmaja M., Hamdini N., Alyanisa J., Harianto S., and Rohdiana D., 2020, Changes of chemical contents during the withering process of white tea. IOP Conference Series: Earth and Environmental Science, 443, Article 012023. https://doi.org/10.1088/1755-1315/443/1/012023 Murugesh C., Manoj J., Haware D., Ravi R., and Subramanian R., 2017, Influence of water quality on nutritional and sensory characteristics of green tea infusion. Journal of Food Process Engineering, 40: e12532. https://doi.org/10.1111/jfpe.12532 Musial C., Kuban-Jankowska A., and Gorska-Ponikowska M., 2020, Beneficial properties of green tea catechins, International Journal of Molecular Sciences, 21, Article 1744. https://doi.org/10.3390/ijms21051744 Nagar A., Tyagi A., Gupta S.J., Banga A., Sharma N., and Gupta A., 2018, Comparative evaluation of the anti-plaque efficacy of green tea extract mouthrinse and white tea extract mouthrinse with chlorhexidine gluconate mouthrinse-A clinical and microbiological study. Journal of Dental Specialities, 6: 109-114. https://doi.org/10.4103/0972-124X.131320 Ning J.M., Ding D., Song Y.S., Zhang Z.Z., Luo X., and Wan X.C., 2016, Chemical constituents analysis of white tea of different qualities and different storage times. European Food Research and Technology, 242: 2093-2104. https://doi.org/10.1007/s00217-016-2706-0
RkJQdWJsaXNoZXIy MjQ4ODYzNA==