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Antioxidant activity of polyphenols from green and toasted mate tea.
Nat Prod Commun. 2011 May; 6(5):651-6.NP

Abstract

The production and distribution of toasted mate tea in Brazil has increased, which has resulted in its greater consumption. Mate tea is obtained by roasting non-fermented erva-mate in order to produce toasted erva-mate or toasted mate tea. However, although the product is much appreciated, studies of its chemical composition and the concentration of polyphenols, particularly flavonols present in toasted mate tea, are few and often controversial. This paper elucidates some misunderstandings involving the nomenclature of erva-mate and toasted mate, and mainly provides an overview of the composition of polyphenols and antioxidant capacity of toasted mate tea and its raw material, erva-mate, in comparison with other teas, the compositions of which were found in the literature.

Authors+Show Affiliations

Programa de Pós-Graduaçäo em Química, Instituto de Quimica, Universidade Federal Fluminense, Outeiro São João Batista, s/n0, 24020-141, Centro, Niterói, RJ, Brazil.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

21615026

Citation

Coentrão, Patricia de Abreu Marques, et al. "Antioxidant Activity of Polyphenols From Green and Toasted Mate Tea." Natural Product Communications, vol. 6, no. 5, 2011, pp. 651-6.
Coentrão Pde A, Teixeira VL, Netto AD. Antioxidant activity of polyphenols from green and toasted mate tea. Nat Prod Commun. 2011;6(5):651-6.
Coentrão, P. d. e. . A., Teixeira, V. L., & Netto, A. D. (2011). Antioxidant activity of polyphenols from green and toasted mate tea. Natural Product Communications, 6(5), 651-6.
Coentrão Pde A, Teixeira VL, Netto AD. Antioxidant Activity of Polyphenols From Green and Toasted Mate Tea. Nat Prod Commun. 2011;6(5):651-6. PubMed PMID: 21615026.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity of polyphenols from green and toasted mate tea. AU - Coentrão,Patricia de Abreu Marques, AU - Teixeira,Valéria Laneuville, AU - Netto,Annibal Duarte Pereira, PY - 2011/5/28/entrez PY - 2011/5/28/pubmed PY - 2011/6/24/medline SP - 651 EP - 6 JF - Natural product communications JO - Nat Prod Commun VL - 6 IS - 5 N2 - The production and distribution of toasted mate tea in Brazil has increased, which has resulted in its greater consumption. Mate tea is obtained by roasting non-fermented erva-mate in order to produce toasted erva-mate or toasted mate tea. However, although the product is much appreciated, studies of its chemical composition and the concentration of polyphenols, particularly flavonols present in toasted mate tea, are few and often controversial. This paper elucidates some misunderstandings involving the nomenclature of erva-mate and toasted mate, and mainly provides an overview of the composition of polyphenols and antioxidant capacity of toasted mate tea and its raw material, erva-mate, in comparison with other teas, the compositions of which were found in the literature. SN - 1934-578X UR - https://www.unboundmedicine.com/medline/citation/21615026/Antioxidant_activity_of_polyphenols_from_green_and_toasted_mate_tea_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -