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oolong tea flavor PubMed: Effect of Copper on Fatty Acid Profiles in Non- and Semifermented Teas Analyzed by LC-MS-Based Nontargeted Screening. PubMed: Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process? PubMed: Green tea, black tea, and oolong tea polyphenols reduce visceral fat and inflammation in mice fed high-fat, high-sucrose obesogenic diets. PubMed: Fermented tea improves glucose intolerance in mice by enhancing translocation of glucose transporter 4 in skeletal muscle. PubMed: Pu-erh tea, green tea, and black tea suppresses hyperlipidemia, hyperleptinemia and fatty acid synthase through activating AMPK in rats fed a high-fructose diet. PubMed: Coffee and tea consumption in relation to inflammation and basal glucose metabolism in a multi-ethnic Asian population: a cross-sectional study. PubMed: Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process. PubMed: Physicochemical properties and antioxidant capacity of 3 polysaccharides from green tea, oolong tea, and black tea. PubMed: Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves. PubMed: Lipoxygenase from banana leaf: purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position. PubMed: Tea enhances insulin activity. PubMed: Comparison of the cariostatic effects between regimens to administer oolong tea polyphenols in SPF rats. PubMed: Oolong tea polyphenols inhibit experimental dental caries in SPF rats infected with mutans streptococci.