Nauka Przyroda Technologie

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Scientific journal presents original papers and articles relevant to all aspects of agricultural sciences.

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Monika Michalak-Majewska
Properties of tea.
Part 1. Nutritional importance
Summary.

Infusion of tea leaves (Camellia sinensis) is one of the most widely consumed beverage in the world, known mainly for its aromatic and flavour benefits. Tea, especially green, has long been prized for medicinal properties. The results of experimental, epidemiological and clinical research indicate that chemical components contained in tea play an important role in shaping the overall human health. Teas infusions are a rich source of antioxidants, which not only neutralize free radicals, but also can reduce the risk of cancer and cardio-vascular disease in our body.  

Key words: tea infusion, polyphenols, catechins, epigalocatechin galate, theaflavins, tearubigins
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom5/zeszyt6/art_114.pdf

For citation:

MLA Michalak-Majewska, Monika. "Właściwości herbaty.
Część 1. Znaczenie żywieniowe ." Nauka Przyr. Technol. 5.6 (2011): #114.
APA Monika Michalak-Majewska (2011). Właściwości herbaty.
Część 1. Znaczenie żywieniowe . Nauka Przyr. Technol. 5 (6), #114
ISO 690 MICHALAK-MAJEWSKA, Monika. Właściwości herbaty.
Część 1. Znaczenie żywieniowe . Nauka Przyr. Technol., 2011, 5.6: #114.
Corresponding address:
Monika Michalak-Majewska
Katedra Technologii Owoców
Warzyw i Grzybów
Uniwersytet Przyrodniczy w Lublinie
ul. Skromna 8
20-704 Lublin
Poland
e-mail: monika.michalak@ up.lublin.pl
Accepted for print: 30.11.-0001