Polyphenols, flavonoids and (-)-epigallocatechin gallate in tea leaves and in their infusions under various conditions

Maysoon AlHafez, Fadi Kheder, Malak AlJoubbeh
  • Nutrition & Food Science, September 2014, Emerald
  • DOI: 10.1108/nfs-10-2013-0119

Polyphenols, flavonoids and EGCG in tea

What is it about?

Many speak about tea being healthy, here we measure total phenols and flavonoids in tea drinks in different preparation conditions. We also measured EGCG which is one of the most abundant and important polyphenols in tea. So now you know what is in your cup of tea.

Why is it important?

Increasing infusion time and temperature doesn't always increase the concentration of the compounds measured. White tea hadn't been compared chemically to other common teas.


Miss Maysoon Alhafez
Damascus University

Although some might find this work easy and insignificant, it still carries important data for future work and research. Changing one minor condition might influence the infusion a lot. Which might affect the chemistry behind this simple drink!

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The following have contributed to this page: Miss Maysoon Alhafez and Malak Aljoubbeh