Journal of Tea Science Research, 2024, Vol.14, No.3, 182-191 http://hortherbpublisher.com/index.php/jtsr 189 properties of tea compounds, there is significant potential for innovation in the food industry. By leveraging the unique bioactive components of tea, manufacturers can develop a wide range of appealing and health-enhancing products. Furthermore, as consumer awareness of the health benefits of tea-infused foods increases, these products are likely to gain a stronger foothold in the market, contributing to improved public health outcomes and offering new opportunities for growth in the food industry. Acknowledgments The HortHerb Publisher appreciate the two anonymous peer reviewers for their critical assessment and constructive suggestions on our manuscript. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. Reference Alagawany M., El-Hack M., Saeed M., Naveed M., Arain M., Arif M., Tiwari R., Khandia R., Khurana S., Karthik K., Yatoo M., Munjal A., Bhatt P., Sharun K., Iqbal H., Sun C., and Dhama K., 2019, Nutritional applications and beneficial health applications of green tea and l-theanine in some animal species: A review, Journal of Animal Physiology and Animal Nutrition, 104(1): 245-256. https://doi.org/10.1111/jpn.13219 PMid:31595607 Alirezalu K., Hesari J., Eskandari M., Valizadeh H., and Sirousazar M., 2017, Effect of green tea, stinging nettle and olive leaves extracts on the quality and shelf life stability of frankfurter type sausage, Journal of Food Processing and Preservation, 41(5): e13100. https://doi.org/10.1111/JFPP.13100 PMid:31595607 Almajano M., Carbó R., Jiménez J., and Gordon M., 2008, Antioxidant and antimicrobial activities of tea infusions, Food Chemistry, 108(1): 55-63. https://doi.org/10.1016/J.FOODCHEM.2007.10.040 Anderson R., and Polansky M., 2002, Tea enhances insulin activity, Journal of agricultural and food chemistry, 50(24): 7182-7186. https://doi.org/10.1021/JF020514C PMid:12428980 Atoui A., Mansouri A., Boskou G., and Kefalas P., 2005, Tea and herbal infusions: Their antioxidant activity and phenolic profile, Food Chemistry, 89(1): 27-36. https://doi.org/10.1016/J.FOODCHEM.2004.01.075 PMid:12428980 Bag S., Mondal A., Majumder A., and Banik A., 2021, Tea and its phytochemicals: Hidden health benefits & modulation of signaling cascade by phytochemicals, Food chemistry, 371: 131098. https://doi.org/10.1016/j.foodchem.2021.131098 PMid:34634647 Basu A., Du M., Sanchez K., Leyva M., Betts N., Blevins S., Wu M., Aston C., and Lyons T., 2011, Green tea minimally affects biomarkers of inflammation in obese subjects with metabolic syndrome, Nutrition, 27(2): 206-213. https://doi.org/10.1016/j.nut.2010.01.015 PMid:20605696 PMCid:PMC2952043 Boehm K., Borrelli F., Ernst E., Habacher G., Hung S., Milazzo S., and Horneber M., 2009, Green tea (Camellia sinensis) for the prevention of cancer, The Cochrane database of systematic reviews, 3: CD005004. https://doi.org/10.1002/14651858.CD005004.pub2 PMid:19588362 PMCid:PMC6457677 Etheridge C., and Derbyshire E., 2019, Herbal infusions and health, Nutrition & Food Science, 50: 969-985. https://doi.org/10.1108/nfs-08-2019-0263 Gallaher R., Gallaher K., Marshall A., and Marshall A., 2006, Mineral analysis of ten types of commercially available tea, Journal of Food Composition and Analysis, 19: S53-S57. https://doi.org/10.1016/J.JFCA.2006.02.006 Gramza-Michałowska A., Kobus-Cisowska J., Kmiecik D., Korczak J., Helak B., Dziedzic K., and Górecka D., 2016, Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis), Food chemistry, 211: 448-454. https://doi.org/10.1016/j.foodchem.2016.05.048 PMid:27283654
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