ArticleNanomaterials (Basel, Switzerland)2024
Selenium Nanomaterials Enhance the Nutrients and Functional Components of Fuding Dabai Tea.
Article in Nanomaterials (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 11 citations in OpenAlex.
- From rhizosphere to gut: microbial drivers of tea flavor and bioactivity.NPJ science of food · 2026Article
- Foliar Application of Nano-Selenium Enhances Tea Quality and Selenium Biofortification by Promoting Theanine Synthesis and Nitrogen Metabolism.Plant biotechnology journal · 2026Article
- Selenium phytofortification: enhanced stress resistance and nutraceutical enrichment in horticultural crops.Horticulture research · 2025Article
- The effect of nano‑selenium application on the quality and flavor of kiwifruit.Food chemistry: X · 2025Article
- Response of photosynthetic capacity to ecological factors and its relationship with EGCG biosynthesis of tea plant (Camellia sinensis).BMC plant biology · 2025Article
- Selenium in tea plant cultivation: bioavailability, uptake, metabolism, and physiological regulation.Frontiers in plant science · 2025Review
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Theanine, polyphenols, and caffeine not only affect the flavor of tea, but also play an important role in human health benefits. However, the specific regulatory mechanism of Se NMs on fat-reducing components is still unclear. In this study, the synthesis of fat-reducing components in Fuding Dabai (FDDB) tea was investigated. The results indicated that the 100-bud weight, theanine, EGCG, total catechin, and caffeine contents of tea buds were optimally promoted by 10 mg·L
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Registered trials
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