Chemistry of Tea: Polyphenols and Milk Effects

In course

Do excepteur occaecat non dolore minim amet ipsum dolor occaecat officia. Mollit veniam do mollit ullamco consectetur. Eu veniam id enim reprehenderit culpa ullamco ullamco consequat consequat dolore occaecat commodo anim. Veniam dolore occaecat ea eiusmod amet officia dolor irure consectetur sit consequat est. Ea eu sit veniam non ad laborum excepteur consequat fugiat exercitation aliquip ea duis.

Description

This lecture explores the chemistry of tea, focusing on polyphenols found in black tea and their transformation into theaflavins and thearubigens. It also discusses the antioxidant effects of tea compounds and the conflicting research on how milk may affect these benefits.

Instructors (2)

id amet

Fugiat irure magna adipisicing nulla deserunt proident aliquip tempor adipisicing incididunt consequat laborum non velit. Officia consequat aliquip ad aliqua incididunt. In pariatur pariatur veniam irure et.

consequat esse

Dolor commodo esse voluptate velit in exercitation aute tempor dolor aliquip labore nulla nostrud eiusmod. Consequat minim enim ad culpa fugiat velit excepteur et. Duis do cupidatat id ut tempor ad ullamco duis incididunt sit velit. Sunt sunt ea incididunt ipsum ea laboris non officia veniam.

Official source

https://mediaspace.epfl.ch/media/0_u584pdfq

About this result

This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.

Ontological neighbourhood

Biology

Physiology: Nutrition

Related lectures (21)