Herbata - aromatyczny napój czy superantyoksydant?

Gramza-Michałowska A., A.

Artykuł - szczegóły

Tytuł artykułu

Herbata - aromatyczny napój czy superantyoksydant?

Autorzy

Gramza-Michałowska A. A.

Identyfikatory

Warianty tytułu

Tea - aromatic beverage or super antioxidant?

Języki publikacji

Abstrakty

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.

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.

Słowa kluczowe

liście herbaty Camelia sinensis polifenole katechiny potencjał przeciwutleniający

tea leaves Camelia sinensis polyphenols catechins antioxidant potential

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2010

Tom

T. 64, nr 6

Strony

32--36

Opis fizyczny

Bibliogr. 97 poz.

Twórcy

autor

Gramza-Michałowska A. A.

Katedra Technologii Żywienia Człowieka, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy, Poznań

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