ReviewFood science and biotechnology2025
Milk in tea: exploring the chemistry and biological activities.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea is a widely consumed beverage worldwide. Many countries have a daily practice of consuming black tea with milk. There has been an increase in the popularity of adding tea to dairy products. This review summarizes the effects of adding milk to tea on biological activities, the relationship between the polyphenols of tea and milk, and the possible applications of tea polyphenols in the dairy industry. Tea with milk has different health benefits than tea without milk, as it has been proven that proteins and polyphenols can have a strong interaction, which can decrease the availability of tea polyphenols. Milk proteins have the ability to transport and absorb catechins from tea through the digestive system. Consumers highly desire the maximum uptake of antioxidants from tea and proteins in milk without negatively impacting tea flavor. The relationships between milk protein and tea polyphenols could be favorably used in the dairy industry.
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What OpenQuestion holds
Registered trials
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.