Health-promoting properties of bioactive compounds of tea and the influence of method of infusion preparation and time on their contenth®

• Autorzy: Skolmowska Dominika , Kołota Aleksandra , Stachoń Małgorzata , Lachowicz Katarzyna

Warianty tytułu

PL

Właściwości prozdrowotne związków bioaktywnych występujących w herbacie oraz wpływ sposobu i czasu parzenia na ich zawartość®

• Języki publikacji: EN

Abstrakty

EN

Tea is one of the most consumed non-alcoholic beverages in the world, not only because of its unique taste and aroma, but also health-promoting properties resulting from the presence of bioactive compounds. The main ingredients of tea which are attributed to have beneficial health effects are polyphenols. The content of bioactive compounds in tea depends on the particular type of tea, way of leaves processing, as well as method and time of infusion preparation. The aim of the article is to characterize the health-promoting properties of bioactive compounds found in tea, as well as to determine the influence of the method and time of infusion preparation on their content in tea infusion.

PL

Herbata jest jednym z najczęściej spożywanych napojów bezalkoholowych na świecie, nie tylko ze względu na swój unikatowy smak i zapach, lecz także właściwości prozdrowotne wynikające z obecności związków bioaktywnych. Głównymi składnikami herbaty, którym przypisuje się korzystne działanie zdrowotne są polifenole. Zawartość związków bioaktywnych w herbacie jest zależna od konkretnego rodzaju herbaty, sposobu jej produkcji oraz metody i czasu parzenia. Celem artykułu jest scharakteryzowanie właściwości prozdrowotnych związków bioaktywnych występujących w herbacie, jak również określenie wpływu sposobu i czasu parzenia na ich zawartość w naparze herbaty.

Słowa kluczowe

EN

tea; bioactive compounds; antioxidant activities

PL

herbata; związki bioaktywne; działanie antyoksydacyjne

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2020
• Tom: nr 2
• Strony: 131--141
• Opis fizyczny: Bibliogr. 79 poz.

Twórcy

autor

Skolmowska Dominika

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Kołota Aleksandra

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Stachoń Małgorzata

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Lachowicz Katarzyna

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).