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Parvez, S.; Wani, I.A.
Efood 5(4)
2024
ISSN/ISBN: 2666-3066 Accession:094602848Full-Text Article emailed within 1 workday
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Summary
Green tea, a widely consumed beverage with a long history of traditional use has garned renewed scientific interest due to its potential health benefits. Unlike other tea types, green tea undergoes minimal oxidation and thus preserving its potent catechins and antioxidant properties. This review devels into the fascinating chemistry of green tea, exploring how processing steps like fixation and rolling, shape its distinct profile. We will further explore the potential health benefits associated with green tea consumption, acknowledging the existing research focus on tea polyphenols and aiming to provide a broader perspective on its potential health impact. Finally, the review examines the emerging application of green tea extract fortification in food matrices. This innovative approach offers exciting possibilities for enhancing food stability and sensory appeal while potentially contributing to a range of health benefits. The article discusses green tea, covering its production, phytochemicals, and antioxidants. Green tea has high antioxidant activity compared with other teas, with encapsulation methods preserving polyphenols in green tea extract, and its addition positively impacting food stability, sensory acceptance, glycemic index, and reducing foodborne viruses. imageReferences
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