- 영문명
- 발행기관
- 한국차학회
- 저자명
- Peng Lu Kai Fan Ya-Ting Lu Yuan-Xu Shi Dong-Mei Fan Xiao-Chang Wang
- 간행물 정보
- 『한국차학회지』특별호, 248~251쪽, 전체 4쪽
- 주제분류
- 농수해양 > 기타농수해양
- 파일형태
- 발행일자
- 2015.04.01
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국문 초록
영문 초록
Insulinotropic hormone glucagon-like peptide-1 (GLP-1) degrades rapidly under the catalytic of
dipeptidyl peptidase IV (DPP-IV). Consequently, DPP-IV which is widely expressed in small intestine takes a key role in the prevention and treatment of Type 2 Diabetes. To identify the capability of anti-type 2 diabetes by tea, the inhibition of different types of Chinese teas on DPP-IV was tested. The inhibitory ratio of Buddha Longjing is 31.74%, Tangji Gaoshan Tea is 62.08% (p < 0.01), Yunnan black tea is 66.29% (p < 0.01), Lapsang souchon is 76.40% (p <0.01), Dahongpao is 62.08% (p < 0.01), Tieguanyin is 66.85% (p < 0.01), Moganhuangya is 65.45% (p < 0.01),Huoshanhuangya is 50.56% (p < 0.05).
목차
Introduction
Materials and Methods
Conclusion
Acknowledgement
References
해당간행물 수록 논문
- Processing Black Tea by CTC System: An Overview and Report of Black Tea Processing in Kertowono Plantation, East Java, Indonesia
- Comparison of Tea Quality and Productive Effectiveness for Processing of Longjing Tea
- The Development of Tea Culture in China
- Effect of Tea on Resistance to Type 2 Diabetes
- Analysis of Volatile Compounds of Jasmine Scented Tea during the Orthodox Manufacturing Process Using HS-SPME/GC-MS
- A Review on Microbial Decaffeination
- Preliminary Linkage Mapping of Tea Plants with RAPD and SSR Markers
- Synergistic Bioactivities of Tea Polyphenols with Other Agents
- Volatilization of Nerolidol in Tea and Tea-soup
- Comparison of Tea Quality and Productive Effectiveness
- Connection between Finland Tea Culture Style and Chinese tea
- Influence of Dietary Polyphenols on Platelet Aggregation
- Simultaneous Determination of Amino Acids and Alkaloids by Liquid Chromatography-Mass Spectrometry
- Advances in Physiological, Biochemical and Molecular Characteristics of the Albino Tea (Camellia sinensis) Plant
- Antioxidant Properties of Green Tea, Oolong Tea, Black Tea and Pu-erh Tea
- Effect of Pruning Intensity on the Species Diversity of Arthropod Communities in Organic Tea Plantation
- Development and Application of Tea Saponins: A Review
- Morphological and Molecular Differences of Exobasidium vexans Massee Causing Blister Blight Disease of Tea
- The Study of Classification and Culture Value of the Modern Tea Paper Collections
- Research on the Drying Technique of Xiangcha Tea
- The Development Trend of Tea Industry in China
- The Phylogenetic Analysis of Camellia sinensis cv. Longjing 43
- A Review on DNA Methylation Occurring in Tissue Culture
- Effect of Brewing Conditions on Taste Components of Keemun Black Tea
- Ecological No-tillage Technology of Sloping Tea Garden in China
- The Oxidation of Catechins into Dimers,Trimer and Polymers through Enzymatic Catalysis
- A Study of Seokjidajo (stone tea furnace with water pail) of Four Taoistic Hwarang in Silla Dynasty
- The Study of Pilot Process of Separation and Purification of Catechin Using Wood Fiber Resin
- A Colorimetric Method for Estimation of Fermented Degree in Black Tea Processing
- Application of Bacteriostatic Agents in Tea Transgene
- Progress in Extraction of Active Components from Tea
- Cultural Connotation and Developmental Status of Chinese Boccaro Tea Set
- Anti-atopic Dermatitis Effect of the Black Tea Extracts in Animal Model
- Development and Refinement of Royal Court Tea Ceremonies during the Period of King Jeongjo of Joseon Dynasty
- Identification of Microbes on the Single Fungus Fermented Tea by Pyrosequencing
- Chinese Tea Ceremony
- Effect of Tea Polysaccharides on Thermal and Pasting Properties of Wheat Starch
- Studies on Chemical Composition of Light Sensitive Albino Tea Cultivars
참고문헌
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