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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 .
The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. [1] The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. [2]
The name derives from the characters for sweet (甘い, ) and tea (茶, ). Amacha means sweet tea. This tea contains tannin and phyllodulcin, a sweetener 400–800 times sweeter than table sugar [1] or 2 times sweeter than saccharin. It does not contain caffeine. The beverage is credited with antiallergic properties.
The tannin content of the unknown is then expressed as equivalents of the appropriate hydrolyzable or condensed tannin. [ 23 ] Some methods for quantification of total polyphenol content in vitro are based on colorimetric measurements.
The main dietary sources of catechins in Europe and the United States are tea and pome fruits. [ 12 ] [ 13 ] Catechins and epicatechins are found in cocoa , [ 14 ] which, according to one database, has the highest content (108 mg/100 g) of catechins among foods analyzed, followed by prune juice (25 mg/100 ml) and broad bean pod (16 mg/100 g ...
The active ingredients exist in the volatile oil, made from the leaves of the sambong, which have mostly camphor and limonene, but also has traces of borneol, saponin, sesquiterpene, and tannin. [1] [3] Sambong is available as a tea, and may be purchased commercially.
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