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Statements

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dbr:Ben_Gordon
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dbr:Phenolic_content_in_tea
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茶多酚 محتوى الفينولات في الشاي 茶中のフェノール性化合物 Phenolic content in tea
rdfs:comment
يشير محتوى الفينولات في الشاي إلى كمية الفينولات والبوليفينولات، والتي هي مركبات نباتية طبيعية موجودة في الشاي. هذه المركبات الكيميائية تؤثر على النكهة، كما يُعتقد أنها تزود الجسم بفوائد صحية محتملة. البوليفينولات الموجودة في الشاي تتضمن ولكن لا تقتصر على: الفلافانولات (الكاتيكينات)، ، والعفص، والفلافونيد. The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids. Polyphenols found in green tea include, but are not limited to, epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea. 茶多酚(Tea polyphenols),又名维多酚,为一种稠环芳香烃,是茶葉中多酚类物质的总称,包括黄烷醇类、花色苷类、黄酮类、黄酮醇类和酚酸类等。其中以黄烷醇类物质(儿茶素)最为重要,含量约占茶多酚总量的70%左右。茶多酚是形成茶叶色香味的主要成份之一,也是茶葉中有保健功能的主要成份之一。茶叶也含酚,与多酚类合称为茶叶中的酚类成分(phenolic content in tea)。 一些癌症患者寄希望于饮用綠茶以抵御癌症或提高癌症治疗的效果,但有研究表明茶多酚可能会导致常规癌症治疗手段失效。而且喝茶愈癌症相关性的研究,目前没有证据显示可以减少癌症发生率。 ここでは、茶中のフェノール性化合物について述べる。
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茶多酚(Tea polyphenols),又名维多酚,为一种稠环芳香烃,是茶葉中多酚类物质的总称,包括黄烷醇类、花色苷类、黄酮类、黄酮醇类和酚酸类等。其中以黄烷醇类物质(儿茶素)最为重要,含量约占茶多酚总量的70%左右。茶多酚是形成茶叶色香味的主要成份之一,也是茶葉中有保健功能的主要成份之一。茶叶也含酚,与多酚类合称为茶叶中的酚类成分(phenolic content in tea)。 一些癌症患者寄希望于饮用綠茶以抵御癌症或提高癌症治疗的效果,但有研究表明茶多酚可能会导致常规癌症治疗手段失效。而且喝茶愈癌症相关性的研究,目前没有证据显示可以减少癌症发生率。 The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids. Polyphenols found in green tea include, but are not limited to, epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea. ここでは、茶中のフェノール性化合物について述べる。 يشير محتوى الفينولات في الشاي إلى كمية الفينولات والبوليفينولات، والتي هي مركبات نباتية طبيعية موجودة في الشاي. هذه المركبات الكيميائية تؤثر على النكهة، كما يُعتقد أنها تزود الجسم بفوائد صحية محتملة. البوليفينولات الموجودة في الشاي تتضمن ولكن لا تقتصر على: الفلافانولات (الكاتيكينات)، ، والعفص، والفلافونيد.
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