Unleashing The Power of Tea Flavonoids - Two Decades of Research

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dc.contributor.authorPunyasiri,P.A.Namal
dc.contributor.authorKottawa-arachchi,Jeevan Dananjaya
dc.contributor.authorJeganathan,Brasathe
dc.contributor.authorRanatunga,Mahasen A. B
dc.contributor.authorAbeysinghe,I. Sarath B
dc.contributor.authorGunesekara,Kumudinie
dc.contributor.authorRatnayaka Bandara,B. M
dc.contributor.authorKumar,Vijaya
dc.date.accessioned2025-02-14T04:20:02Z
dc.date.available2025-02-14T04:20:02Z
dc.date.issued2024-01
dc.descriptionThemed Collection Page 13-19
dc.description.abstractTea Flavonoids are ubiquitous secondary metabolites with a multitude of biological properties. Flavones, flavonols, flavanols, anthocyanins and proanthocyanins are the main classes of flavonoids present in the tea plant, Camellia sinensis. In both green and black tea flavanols (flavan-3-ols)popularly known as catechins play a vital role in imparting taste, colour, astringency and a plethora of health-promoting effects. Considering the amount and variety of metabolites present in the tea plant could indeed be called a natural products laboratory.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/188
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries41; 1
dc.subjectbiological properties
dc.subjectea plant
dc.subjectmetabolites
dc.titleUnleashing The Power of Tea Flavonoids - Two Decades of Research
dc.typeArticle

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