Unleashing The Power of Tea Flavonoids - Two Decades of Research

dc.contributor.author	Nimal Punyasiri, P.A.
dc.contributor.author	Dananjaya Kottawa-arachchi, Jeevan
dc.contributor.author	Jeganathan, Brasathe
dc.contributor.author	Rathnayake Bandara, B.M.
dc.contributor.author	Ranatunga, Mahasen A. B.
dc.contributor.author	Abeysinghe, Sarath B.
dc.contributor.author	Gunesekara, Kumudinie
dc.contributor.author	Kumar, Vijaya
dc.date.accessioned	2024-03-23T05:28:26Z
dc.date.available	2024-03-23T05:28:26Z
dc.date.issued	2024-01
dc.identifier.uri	http://ichemcdr.com:8080/xmlui/handle/123456789/288
dc.description	P.13 -18	en_US
dc.description.abstract	Tea 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, colou	en_US
dc.language.iso	en	en_US
dc.publisher	Institute of chemistry Ceylon	en_US
dc.relation.ispartofseries	41;1
dc.subject	Tea Flavonoids	en_US
dc.subject	Unleashing The Power of - Two Decades of Research	en_US
dc.title	Unleashing The Power of Tea Flavonoids - Two Decades of Research	en_US
dc.type	Article	en_US