Science

What’s in there when it says Darjeeling on the pack? –
Authenticity of tea and tea products

Prof. Dr. Ulrich H. Engelhardt, Institute of Food Chemistry of Technical University of Brunswick
Issue 1/2015, April 2015
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The chemistry of black tea – inspiring science
Some personal remarks on tea research

Prof. Dr. Nikolai Kuhnert, Faculty of Analytic and Organic Chemistry,Jacobs University Bremen
Issue 1/2015 - April 2015
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About the flowers of the tea plant Camellia sinensis (L.) KUNTZE – morphology, contents and use
Franziska Wülfing (Diplom-Biologin/graduate biologist), University of Hamburg, Biocentre Klein Flottbek and Botanical Garden, Dept. of Applied Plant Ecology and Biodiversity of Useful Plants
Issue 1/2014, January 2014
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Skin benefits from green tea
Prof. Dr. Ulrike Heinrich, Institute of Experimental Dermatology, University of Witten/Herdecke
Issue 1/2014, January 2014
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Obesity and green tea – a gentle solution to a weighty problem?
Dr. Michael Boschmann, Charité Universitätsmedizin Berlin, Campus Buch, Franz Volhard Centre for Clinical Research; Experimental and Clinical Research Center (ECRC), Department of Nephrology and Hypertension
Issue 1/2011, October 2011
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Decaffeination of tea
Reinhold Zenger and Simon Gerhard, Plantextrakt GmbH & Co. KG, Tea Team, Vestenbergsgreuth
Issue 1/2011, October 2011
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Inhibitor of amyloid protein aggregation in green tea - The effects of the EGCG contained in tea to counteract protein deposition in Parkinson's, Alzheimer's and other diseases
by Dr. rer. nat. Dagmar E. Ehrnhöfer, Centre for Molecular Medicine and Therapeutics, University of British Columbia, Vancouver, Canada
October 2010
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The wellness factors of green, black and white tea - tea as a source of relaxed attentiveness and of inner and outer beauty
by Prof. Dr. med. Michaela Axt-Gadermann, Integrative Health Promotion, University of Applied Sciences, Coburg
October 2010
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Green tea and black tea have comparable effect on the cardiovascular system – the role of individual tea substances
By Dr. rer. nat. Mario Lorenz, Charité University Hospital Berlin, Campus Mitte, Medical Clinic for Cardiology and Angiology, Cardiological Research Laboratory
Issue 4/2009, December 2009
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Familiar but little known – theogallin und theanine
By Prof. Dr. Ulrich H. Engelhardt, Technical University of Brunswick, Institute of Food Chemistry
ssue 4/2009, December 2009
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Clinical studies on tea (Camellia sinensis)
By Cordelia Renk, M.Sc. Nutritional Sciences, German Tea Association, Hamburg
Issue 1/2009, September 2009
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Examinations of the potential of green tea for therapy of inflammatory bowel disease (IBD)
By Dr. Sabine Westphal, University of Bielefeld, Chemistry Department, Biochemistry Working Group I, Bielefeld
Issue 1/2009, September 2009
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Taking in tea with the senses
Hanns Hatt (Prof. Dr. Dr. Dr. med. habil.), Institute of Cell Physiology of the Ruhr University of Bochum
Issue 2/2008, December 2008
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Diabetes and Tea
by Heike Raab (Dr. oec. troph.), Sachsenhausen Hospital, Frankfurt am Main
Issue 2/2008, December 2008
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The neuroprotective effects of caffeine – a prospective population study
by Dr. oec. troph. Eva-Maria Schröder, Nutritional and Advisory Service, Tutzing
Issue 1/2008, August 2008
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White tea – is caffeine-free better than all the others?
by Prof. Dr. Ulrich H. Engelhardt and Yumen Hilali, Institute of Food Chemistry of the Technical University of Braunschweig
Issue 1/2008, August 2008
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Positive influence of black tea on cholesterol level – results from diet-controlled US study
by Dr. oec. troph. Eva-Maria Schröder
Winter 2007
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Comments on Tea and Stress – based on a publication by Steptoe et al. 2007
by Prof. Dr. Sepp Porta
Winter 2007
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Deutscher Teeverband feiert 100jähriges Jubiläum
Internationales Symposium zu Tee in Hamburg
.... mehr