The effect of steaming and fermentation on nutritive values, antioxidant activities, and inhibitory properties of tea leaves

• Main Authors: Chaowanee Chupeerach, Amornrat Aursalung, Thareerat Watcharachaisoponsiri, Kanyawee Whanmek, Parunya Thiyajai, Kachakot Yosphan, Varittha Sritalahareuthai, Yuraporn Sahasakul, Chalat Santivarangkna, Uthaiwan Suttisansanee
• Other Authors: Mahidol University
• Format: Article
• Published: 2022
• Subjects: Agricultural and Biological Sciences; Health Professions; Immunology and Microbiology; Social Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/75802

Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health pro...