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By Yukihiko Hara

Tokyo nutrients Techno Co., Ltd. Japan. reports the main parts and the biosynthesis and fermentation methods in eco-friendly and black teas. Examines the most important well-being merits and investigates melanoma struggling with homes and adjuvant cures for neoplasias present in tea. For researchers.

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B. Suppression of Discoloration of Natural Colors Natural food colorings are highly valued in the food industry because of their safety and the fact that they give a truer color Copyright 2001 by Marcel Dekker, Inc. All Rights Reserved. than chemically synthesized food colorings. However, their color stability is often inferior, which reduces their potential use. Catechins were investigated for their effectiveness in inhibiting loss of color in natural food colorings. The addition of catechins was found to be effective in the following natural food colorings (3): gardenier coloring matter, cochineal coloring matter, monascus coloring matter, natural chlorophyll, riboflavin, and β-carotene.

Currently, the tea plant is known to contain seven kinds of major catechins and traces of various other catechin derivatives. They are divided into two classes: the free catechins, (ϩ)-catechin, (ϩ)-gallocatechin, (Ϫ)-epicatechin, (Ϫ)-epigallocatechin; and the esterified or galloyl catechins, (Ϫ)-epicatechin gallate, (Ϫ)-epigallocatechin gallate, (Ϫ)-gallocatechin gallate, (Fig. 2). 1% aqueous solutions. These catechins are present in all parts of the tea plant; 15–30% are present in the tea shoots, and there is also a high content in the second and third leaves.

4. 5. 6. to Eastern Asian Regions and Japan. Proceeding of ’95 International Tea-Quality-Human Health Symposium, Shanghai, China, Nov. 7–10, 1995, pp 279–286. WH Ukers. All About Tea. New York: The Tea and Coffee Trade Journal Company, 1935. L Hu. Medicinal Tea and Medicinal Syrup. Beijing: Traditional Chinese Medicine Ancient Books Press, 1986, pp 1–2. T Yamanishi. Special issue on tea. Food Reviews International, 11:3, 1995. E Haslam. Plant Polyphenols, Vegetable Tannins Revisited. Cambridge: Cambridge University Press, 1989.

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