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Vol. 6, Issue 9 (2017)

Qualitative and quantitative evaluation of flavanols in Green tea [Camellia sinensis (L) O Kuntze]

Author(s):
Arti Ghabru and RG Sud
Abstract:
Plants are commonly used in treating or preventing specific ailments or diseases and are playing valuable role in health care. Probably, around 60% of world’s population is relying on medicinal plants for their primary healthcare. Bioactive plant extracts are considered as a promising source of biological friendly antibacterial agents. The relationship between the quality and chemical components in green tea have been studied, and have shown that free amino acids, caffeine and polyphenols are qualitatively important components. Especially, catechins, the main component of polyphenols, are well known for their antioxidant properties, which have led to their evaluation in many diseases associated with free radicals. Significant seasonal variations of phenolic content were observed. The order of variations of flavan-3-ols was (–)-epigallocatechin gallate > (–)-epigallocatechin > (–)-epicatechin gallate > epicatechin > (+)-catechin.
Pages: 404-410  |  362 Views  7 Downloads
How to cite this article:
Arti Ghabru, RG Sud. Qualitative and quantitative evaluation of flavanols in Green tea [Camellia sinensis (L) O Kuntze]. Pharma Innovation 2017;6(9):404-410.
The Pharma Innovation Journal