ArticleFoods (Basel, Switzerland)2021
The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers, 2 of them syntheses that pooled it.
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Who cites it
23 citing papers in PubMed, 2 syntheses or guidelines pooled it, 61 citations in OpenAlex.
- Experimental Evidence of Caffeic Acid's Neuroprotective Activity in Alzheimer's Disease: In Vitro, In Vivo, and Delivery-Based Insights.Medicina (Kaunas, Lithuania) · 2025Pooled it
- Tea intake or consumption and the risk of dementia: a meta-analysis of prospective cohort studies.PeerJ · 2023Pooled it
- Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development.Foods (Basel, Switzerland) · 2026Article
- Fabrication of Alginate/Chitosan Composite Beads for Improved Stability and Delivery of a Bioactive Hydrolysate From Shrimp (Food science & nutrition · 2025Article
- Article
- An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea.Food chemistry: X · 2024Article
- Bioactive Compounds and Valorization of Coffee By-Products from the Origin: A Circular Economy Model from Local Practices in Zongolica, Mexico.Plants (Basel, Switzerland) · 2024Article
- Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR.Foods (Basel, Switzerland) · 2024Article
- Plant-Derived Fermented Products: An Interesting Concept for Human Health.Current developments in nutrition · 2024Review
- Multi-omics reveals the phyllosphere microbial community and material transformations in cigars.Frontiers in microbiology · 2024Article
- Hypotensive and Endothelium-Dependent Vasorelaxant Effects of Grayblue Spicebush Ethanol Extract in Rats.Foods (Basel, Switzerland) · 2023Article
- The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds.Foods (Basel, Switzerland) · 2023Article
- Variation of the Nutritional Composition and Bioactive Potential in Edible MacroalgaFoods (Basel, Switzerland) · 2023Article
- Does the Type Matter? Verification of Different Tea Types' Potential in the Synthesis of SeNPs.Antioxidants (Basel, Switzerland) · 2022Article
- Tea Polyphenols and Their Preventive Measures against Cancer: Current Trends and Directions.Foods (Basel, Switzerland) · 2022Review
- Supplementation with Two New Standardized Tea Extracts Prevents the Development of Hypertension in Mice with Metabolic Syndrome.Antioxidants (Basel, Switzerland) · 2022Article
- Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures ofFoods (Basel, Switzerland) · 2022Article
- Phytochemicals: Dietary Sources, Innovative Extraction, and Health Benefits.Foods (Basel, Switzerland) · 2021Article
- Influence of Plant Origins and Seasonal Variations on Nutritive Values, Phenolics and Antioxidant Activities ofFoods (Basel, Switzerland) · 2021Article
- A Comparison of the Nutritional and Biochemical Quality of Date Palm Fruits Obtained Using Different Planting Techniques.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health properties that occur during the steaming and fermenting processes of tea leaves is, however, limited. Changes in nutritive values, phenolics, antioxidant activities, and in vitro health properties through inhibition of key enzymes that control obesity (lipase), diabetes (α-amylase and α-glucosidase), hypertension (angiotensin-converting enzyme (ACE)), and Alzheimer's disease (cholinesterases (ChEs) and β-secretase (BACE-1)) of fermented tea were compared to the corresponding fresh and steamed tea leaves. Results showed that energy, carbohydrate, and vitamin B1 increased after steaming, while most nutrients including protein, dietary fiber, vitamins (B2, B3, and C), and minerals (Na, K, Ca, Mg, Fe, and Zn) decreased after the steaming process. After fermentation, energy, fat, sodium, potassium, and iron contents increased, while calcium and vitamins (B1, B2, B3, and C) decreased compared to steamed tea leaves. However, the contents of vitamin B1 and iron were insignificantly different between fresh and fermented tea leaves. Five flavonoids (quercetin, kaempferol, cyanidin, myricetin, and apigenin) and three phenolic acids (gallic acid, caffeic acid, and
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.