[1]

Yang CS, Wang X, Lu G, Picinich SC. 2009. Cancer prevention by tea: animal studies, molecular mechanisms and human relevance. Nature Reviews Cancer 9(6):429−39

doi: 10.1038/nrc2641
[2]

Yang CS, Zhang J, Zhang L, Huang J, Wang Y. 2016. Mechanisms of body weight reduction and metabolic syndrome alleviation by tea. Molecular Nutrition & Food Research 60(1):160−74

doi: 10.1002/mnfr.201500428
[3]

Wei Y, Shao J, Pang Y, Wen C, Wei K, et al. 2024. Antidiabetic potential of tea and its active compounds: from molecular mechanism to clinical evidence. Journal of Agricultural and Food Chemistry 72:11837−53

doi: 10.1021/acs.jafc.3c08492
[4]

Pang Y, Wei Y, Wei K, Huang R, Peng L, et al. 2024. A rising star in dark teas: the processing, microorganisms, chemicals, bioactivities, and safety of qingzhuan tea. ACS Food Science & Technology 4:796−812

doi: 10.1021/acsfoodscitech.3c00630
[5]

Wei Y, Pang Y, Ma P, Miao S, Xu J, et al. 2024. Green preparation, safety control and intelligent processing of high-quality tea extract. Critical Reviews in Food Science and Nutrition 64:11468−92

doi: 10.1080/10408398.2023.2239348
[6]

Wang K, Fang Q, He P, Tu Y, Liu Z, et al. 2024. Unveiling the potential of selenium-enriched tea: Compositional profiles, physiological activities, and health benefits. Trends in Food Science & Technology 145:104356

doi: 10.1016/j.jpgs.2024.104356
[7]

Avnee, Sood S, Chaudhary DR, Jhorar P, Rana RS. 2023. Biofortification: an approach to eradicate micronutrient deficiency. Frontiers in Nutrition 10:1233070

doi: 10.3389/fnut.2023.1233070
[8]

Ye Y, Yan W, Peng L, Zhou J, He J, et al. 2023. Insights into the key quality components in Se-Enriched green tea and their relationship with Selenium. Food Research International 165:112460

doi: 10.1016/j.foodres.2023.112460
[9]

Li D, Zhou C, Zou N, Wu Y, Zhang J, et al. 2021. Nanoselenium foliar application enhances biosynthesis of tea leaves in metabolic cycles and associated responsive pathways. Environmental Pollution 273:116503

doi: 10.1016/j.envpol.2021.116503
[10]

Xu J, Zhang Y, Zhang M, Wei X, Zhou Y. 2024. Effects of foliar selenium application on Se accumulation, elements uptake, nutrition quality, sensory quality and antioxidant response in summer-autumn tea. Food Research International 175:113618

doi: 10.1016/j.foodres.2023.113618
[11]

Xu J, Yang F, Chen L, Hu Y, Hu Q. 2003. Effect of selenium on increasing the antioxidant activity of tea leaves harvested during the early spring tea producing season. Journal of Agricultural and Food Chemistry 51(4):1081−84

doi: 10.1021/jf020940y
[12]

Xu J, Yang F, An X, Hu Q. 2007. Anticarcinogenic activity of selenium-enriched green tea extracts in vivo. Journal of Agricultural and Food Chemistry 55(13):5349−53

doi: 10.1021/jf070568s
[13]

Zhang L, Xu JY, Wei Y, Gao SL, Wang L, et al. 2022. Protective effect of selenium-enriched green tea on carbon tetrachloride-induced liver fibrosis. Biological Trace Element Research 200(5):2233−38

doi: 10.1007/s12011-021-02823-x
[14]

Gu Y, Qiu Y, Wei X, Li Z, Hu Z, et al. 2020. Characterization of selenium-containing polysaccharides isolated from selenium-enriched tea and its bioactivities. Food Chemistry 316:126371

doi: 10.1016/j.foodchem.2020.126371
[15]

Menezes Maciel Bindes M, Hespanhol Miranda Reis M, Luiz Cardoso V, Boffito DC. 2019. Ultrasound-assisted extraction of bioactive compounds from green tea leaves and clarification with natural coagulants (chitosan and Moringa oleífera seeds). Ultrasonics Sonochemistry 51:111−19

doi: 10.1016/j.ultsonch.2018.10.014
[16]

Nishimura M, Ishiyama K, Watanabe A, Kawano S, Miyase T, et al. 2007. Determination of theaflavins including methylated theaflavins in black tea leaves by solid-phase extraction and HPLC analysis. Journal of Agricultural and Food Chemistry 55(18):7252−57

doi: 10.1021/jf070312m
[17]

Wang Z, Liang Y, Gao C, Wu W, Kong J, et al. 2024. The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging. Food Chemistry 436:137705

doi: 10.1016/j.foodchem.2023.137705
[18]

Ahmad R, Aldholmi M, Alqathama A, Althomali E, Aljishi F, et al. 2023. The effect of natural antioxidants, pH, and green solvents upon catechins stability during ultrasonic extraction from green tea leaves (Camellia sinensis). Ultrasonics Sonochemistry 94:106337

doi: 10.1016/j.ultsonch.2023.106337
[19]

Sharpe E, Hua F, Schuckers S, Andreescu S, Bradley R. 2016. Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties. Food Chemistry 192:380−87

doi: 10.1016/j.foodchem.2015.07.005
[20]

Yu J, Liu Y, Zhang S, Luo L, Zeng L. 2021. Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: a primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions. Food Chemistry 354:129504

doi: 10.1016/j.foodchem.2021.129504
[21]

Lea AGH, Crispin DJ. 1971. The separation of theaflavins on Sephadex LH-20. Journal of Chromatography A 54:133−35

doi: 10.1016/s0021-9673(01)80255-7
[22]

Krishnan R, Maru GB. 2006. Isolation and analyses of polymeric polyphenol fractions from black tea. Food Chemistry 94(3):331−40

doi: 10.1016/j.foodchem.2004.11.039
[23]

Gong J, Zhang Q, Peng C, Fan J, Dong W. 2012. Curie-point pyrolysis–gas chromatography–mass spectroscopic analysis of theabrownins from fermented Zijuan tea. Journal of Analytical and Applied Pyrolysis 97:171−80

doi: 10.1016/j.jaap.2012.06.004
[24]

Yang X, Huang M, Qin C, Lv B, Mao Q, et al. 2017. Structural characterization and evaluation of the antioxidant activities of polysaccharides extracted from Qingzhuan brick tea. International Journal of Biological Macromolecules 101:768−75

doi: 10.1016/j.ijbiomac.2017.03.189
[25]

Guo X, Long P, Meng Q, Ho CT, Zhang L. 2018. An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase. Food Chemistry 246:74−81

doi: 10.1016/j.foodchem.2017.10.148
[26]

Liu Y, Luo Y, Zhang L, Luo L, Xu T, et al. 2020. Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods. Food Bioscience 36:100618

doi: 10.1016/j.fbio.2020.100618
[27]

Wang J, Li Z. 2024. Effects of processing technology on tea quality analyzed using high-resolution mass spectrometry-based metabolomics. Food Chemistry 443:138548

doi: 10.1016/j.foodchem.2024.138548
[28]

Xu J, Wei Y, Li F, Weng X, Wei X. 2022. Regulation of fungal community and the quality formation and safety control of Pu-erh tea. Comprehensive Reviews in Food Science and Food Safety 21(6):4546−72

doi: 10.1111/1541-4337.13051
[29]

Handa N, Kohli SK, Sharma A, Thukral AK, Bhardwaj R, et al. 2019. Selenium modulates dynamics of antioxidative defence expression, photosynthetic attributes and secondary metabolites to mitigate chromium toxicity in Brassica juncea L. plants. Environmental and Experimental Botany 161:180−92

doi: 10.1016/j.envexpbot.2018.11.009
[30]

Yang GQ, Wang SZ, Zhou RH, Sun SZ. 1983. Endemic selenium intoxication of humans in China. The American Journal of Clinical Nutrition 37(5):872−81

doi: 10.1093/ajcn/37.5.872
[31]

Xu J, Wei Y, Huang Y, Weng X, Wei X. 2023. Current understanding and future perspectives on the extraction, structures, and regulation of muscle function of tea pigments. Critical Reviews in Food Science and Nutrition 63:11522−44

doi: 10.1080/10408398.2022.2093327
[32]

Wei Y, Xu J, Miao S, Wei K, Peng L, et al. 2023. Recent advances in the utilization of tea active ingredients to regulate sleep through neuroendocrine pathway, immune system and intestinal microbiota. Critical Reviews in Food Science and Nutrition 63:7598−626

doi: 10.1080/10408398.2022.2048291
[33]

Chou TM, Benowitz NL. 1994. Caffeine and coffee: effects on health and cardiovascular disease. Comparative Biochemistry and Physiology Part C: Pharmacology, Toxicology and Endocrinology 109(2):173−89

doi: 10.1016/0742-8413(94)00048-f
[34]

Saklar S, Ertas E, Ozdemir IS, Karadeniz B. 2015. Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions. Journal of Food Science and Technology 52(10):6639−46

doi: 10.1007/s13197-015-1746-y
[35]

Liu Y, Luo L, Liao C, Chen L, Wang J, et al. 2018. Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: a study using response surface methodology. Food Chemistry 269(2):24−34

doi: 10.1016/j.foodchem.2018.06.130
[36]

Lee J, Chambers D, Chambers E. 2013. Sensory and instrumental flavor changes in green tea brewed multiple times. Foods 2(4):554−71

doi: 10.3390/foods2040554