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Autor
Cichoń Zofia (Wydział Towaroznawstwa), Miśniakiewicz Małgorzata (Wydział Towaroznawstwa i Zarządzania Produktem), Szkudlarek Edyta
Tytuł
Właściwości zielonej herbaty
The Properties of Green Tea
Źródło
Zeszyty Naukowe / Akademia Ekonomiczna w Krakowie, 2007, nr 743, s. 59-90, bibliogr. 39 poz.
Słowa kluczowe
Towaroznawstwo, Towaroznawstwo żywności, Używki, Badanie żywności, Jakość produktów żywnościowych
Commodity science, Food commodities, Substances, Food research, Food quality
Uwagi
summ.
Abstrakt
Zielona herbata jest jednym z najstarszych napojów świata. Chociaż dla Chińczyków i Japończyków od pięciu tysięcy lat stanowi napój codziennie spożywany, to do Europy została sprowadzona dopiero na początku XVII w., nie cieszyła się jednak popularnością z racji zainteresowania głownie czarną herbatą. Obecnie wraz ze wzrostem świadomości żywieniowej społeczeństw, zielona herbata w Europie zdobywa coraz większe znaczenie i uznanie. Jej spożycie w Niemczech, Francji, Włoszech i Anglii w ciągu ostatnich lat wzrosło trzykrotnie, a w Polsce również wzbudza coraz większe zainteresowanie. W pracy omówiono proces przetwarzania, rodzaje, właściwości oraz skład chemiczny zielonej herbaty.

Green tea is one of the oldest beverages in the world. In Asiatic countries it has been known and appreciated for centuries. Now it becomes to arouse consumers' interest also in other regions of the world, especially in Europe. The secret of green tea, at the stage of its production, is that the leaves do not undergo the fermentation process. The harvested tea leaves are put into heated tin containers where in few minutes they lose water. Then the leaves are rolled and dried. In the paper the processing of tea leaves into green tea is discussed, and the sorts of green tea available in the world are presented, attention being focused on the characteristics of the infusion obtained from them. The green tea market in Poland is presented and the process of brewing green tea, ensuring the optimal quality of the infusion, is discussed. Special attention is given to the chemical composition of green tea which determines its favourable effects on human health. Basing on the latest reports concerning the research works carried out in the world on green tea components and the effect of regular consumption of that tea on human organism, the health properties of green tea are presented, emphasis being laid on its antioxidative, anticancerogenous and anti-inflammatory properties. Green tea prevents the formation of thrombuses, decreases blood cholesterol level, shows antiviral, antibacterial, and other properties which are currently under investigation (original abstract).
Dostępne w
Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Szkoły Głównej Handlowej w Warszawie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu
Pełny tekst
dostęp tylko z terenu Kampusu UEK - 38, 407, 0
Bibliografia
Pokaż
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  3. Buff S., The Arthritis Cure: The Medical Miracle That Can Halt, Reverse, and May Even Cure Osteorthritis, St. Martin's Press, New York 2003.
  4. Caffin N., D'Arcy B., Yao L., Rintoul G., Australia Government-Rural Industries and Development Corpora/ion - Developing an Index of Quality for Australian Tea, The University of Queensland, RIRDC Publication No 04/033, RIRDC Project No UQ88A,2004.
  5. Challem J., The Inflammation Syndrome: The Compete Nutritional Program to Prevent and Reverse Heart Disease, Arthritis, Diabetes, Allergies, and Asthma, John Wiley & Sons, Hoboken 2003.
  6. Chase C., Extensive Review of Health Benefits of Tea, "HerbalGram" 2003, 55.
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  12. Dulloo A., Seydoux J., Girardier L., Green Tea and Thermogenesis: Interactions Between Catechin-Polyphenols, Caffeine, and Sympathetic Activity, "International Journal of Obesity and Related Metabolic Disorders" 2000, 24.
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  16. Hofbauer R., The Green Tea Extract Epigallocatechin is Able to Reduce Neutrophil Transmigration through Monolayers of Endothelial Cells, "Winer Klinische Wochcnschrift" 1999, 111.
  17. Hour T. C., Inhibition of Eleven Mugagens by Various Tea Extracts, (-) Epigallocatechin-3-Gallate, Gallic Acid and Caffeine, "Food Chemistry and Toxicology" 1999, 37.
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  19. Kaczmarczyk M., Herbata długiej przyjaźni, "Żyjmy dłużej" 1999, 10.
  20. Kaur S., The Complete Natural Medicine Guide to Breast Cancer: A Practical Manual for Understanding, Prevention and Care, Robert Rose Inc., Toronto 2004.
  21. Lester A., The Green Tea Book: China's Fountain of Youth, Mitscher Avery Penguin Putnam, New Jersey 1997.
  22. Leung L.K., Theaflavins in Black Tea and Catechins in Green Tea Are Equally Effective Antioxidants, "The British Journal of Nutrition" 2001, 131(9).
  23. Morley N., Clifford T., Salter L., The Green Tea Polyphenol (-)-Epigallocatechin Eallate and Green Tea Can Protect Human Cellular DNA From Ultraviolet and Visible Radiation-Induced Damage, "Photodermatology, Photoimmunology and Photomedicine" 2005, 21(1).
  24. Otake S., Anticaries Effects of Polyphenolic Compounds From Japanese Green Tea, "Caries Research" 1991, 25(6).
  25. Perry S., Miksch A., The New Tea Book: A Guide to Black, Green, Herbal, and Chai Tea, Chronicle Books, San Fransisco 2001.
  26. Rasmussen W., Tea Basics: A Quick and Easy Guide, John Willey & Sons, New York 1998.
  27. Rietveld A., Wiseman S., Antioxidant Effects of Tea: Evidence From Human Clinical Trials, "The Journal of Nutrition" 2003, 133(10).
  28. Rosen D., Green Tea: Antioxidants in a Cup, Storey Books, Pownal 2000.
  29. Sari T., Healthy Teas - Green-Black-Herbal-Fruit, Periplus Editions, Singapore 2001.
  30. Sato D., Inhibition of Urinary Bladder Tumors Induced by N-butyl-N-(4-hydroxybutyl)-Nitrosamine in Rats by Green Tea, "International Journal of Urology" 1999, 6.
  31. Setiawan V., Protective Effect of Green Tea on the Risks of Chronic Gastritis and Stomach Cancer, "International Journal of Cancer" 2001, 92.
  32. Shai A., Maibach H., Baran R., Handbook of Cosmetic Skin Care, Martin Dunitz, London 2002.
  33. Shibata K., Green Tea Consumption and Chronic Atrophic Gastritis: A Cross Sectional Study in a Green Tea Production Village, "Journal of Epidemiology" 2000, 10(5).
  34. Smith D., Green Tea Induces Polyphenols Epigallocatechin Inhibits DNA Replication and Consequently Induces Leukaemia Cell Apoptosis, "International Journal of Molecular Medicine" 2001, 7(6).
  35. Steele V., Preclinical Efficacy Studies of Green and Black Tea Extracts, Proceedings of the Society for Experimental Biology and Medicine, 1999, 220.
  36. Tokunaga M., Pettigrew J., Toyozaki Y., New Tastes in Green Tea: Novel Flavor For Familiar Drinks, Kishes, and Deserts, Kodansha International, Tokyo 2004.
  37. Vinson J., Effect of Green and Black Tea Supplementation on Lipids, Lipid Oxidation and Fibrinogen in Hamster: Mechanisms for the Epidemiological Benefits of Tea Drinking, FEBS Letters, 1998, 433.
  38. Yamamoto T., Chu D.C., Kim M., Chemistry and Application of Green Tea, CRC Press, Boca Raton 1997.
  39. Zhao L., Zhang Y., Jin X., Green Tea Protects Against Polaner Plus Ultraviolet A - Induced Photochemical Damage to Skin, "Journal of Investigative Dermatology" 1999, 113.
Cytowane przez
Pokaż
ISSN
0208-7944
Język
pol
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