Search National Agricultural Library Digital Collections
Back to Search
NALDC Record Details:
Major flavonoids in dry tea
Data in the food composition analytical literature were reviewed. They were then aggregated and assembled into a provisional database for the major flavonoids in brewed tea. As levels of fermentation increased from green to oolong to black tea, the major flavan-3-ol profiles changed. Total catechins were 13.6 g/100 g in green and 4.2 g/100 g dry weight in black tea. A discussion of methods to calculate the flavonoid content in tea is presented.
Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems 2005 Sept., v. 18, no. 6
Journal Articles, USDA Authors, Peer-Reviewed
Download [PDF File]
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Agricultural Research Service
Web Policies and Important Links