| REVIEW ARTICLE |
|
| Year : 2011 | Volume
: 1
| Issue : 2 | Page : 110-115 |
|
|
Chemistry and pharmacology of caffeine in different types of tea leaves
Nirmala Amaresh, AR Mullaicharam, Mohanned Abdueghafour El-Khider
Pharmacy Department, Oman Medical College, Muscat, Oman
Correspondence Address:
A R Mullaicharam
Oman Medical College, Pharmacy Department, Muscat
Oman
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/2231-0738.84198
|
|
|
"Shai" is the Arabic noun for the English word tea. This substance is widely consumed by the Asian continent initially and later spread out to the rest of the world. The Arabs have another drink which is as popular known "Kahwa" which is coffee in English. The two ways of serving tea in coffee shops and restaurants is either by tea bags which is then dipped in the boiling water for its content to diffuse throughout the water content, or by brewing the loose leafs and serving it. This review article focused on chemistry and pharmacology and various methods of preparation of caffeine in different types of tea leaves. |
|
|
|
| [FULL TEXT] [PDF]* |
|
 |
|
