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Herbata - aromatyczny napój czy superantyoksydant?

Identyfikatory
Warianty tytułu
EN
Tea - aromatic beverage or super antioxidant?
Języki publikacji
PL
Abstrakty
PL
Herbata (Camelia sinensis) jest jednym z najczęściej spożywanych napojów na świecie. W artykule przedstawiono rodzaje herbaty, scharakteryzowano ich skład chemiczny oraz czynniki wpływające na zawartość poszczególnych związków. Napar z liści herbaty stanowi także bardzo ważne źródło związków przeciwutleniających i przeciwrodnikowych, istotne z punktu widzenia konsumenta oraz producenta żywności. Zaprezentowano także nowe kierunki zastosowania ekstraktów z liści herbaty jako przeciwutleniaczy w produktach zawierających tłuszcze.
EN
Tea (Camelia sinensis) is one of the most consumed beverages in the world. Types of tea, chemical composition and factors influencing content of selected substances are presented in the paper. Tea leave infusions are also important sources of substances possessing high antioxidant and antiradical potential, essential for the consumer's health and food producers. According to the wide spectrum of action, also new directions of tea leaves extracts use in lipid containing systems are presented.
Rocznik
Strony
32--36
Opis fizyczny
Bibliogr. 97 poz.
Twórcy
  • Katedra Technologii Żywienia Człowieka, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy, Poznań
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Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-LOD1-0022-0026
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