Akademik Məlumat İdarəetmə Sistemi
Qərbi Kaspi Universiteti. “Aqrar təsərrüfatların inkişafının yeni istiqamətləri və ətraf mühitin mühavizəsi” mövzusunda respublika elmi konfransı (onlayn). 30 yanvar 2021 ci il. Bakı, vol.3, no.3, pp.726-728, 2021 (Peer-Reviewed Journal)
The article is devoted to the evaluation of the chemical composition and quality of tea, which is realized in the consumer market in our country. The fact that tea has such a physiological value is due to its chemical composition. Thus, the taste, smell, flesh and physiologic effect of tea on the human body is due to the presence of phenolic compounds (tannins, catechins), alkaloids (caffeine, theophylline, theobromine), efir oils, pectin substances, vitamins, glucosoids, proteins, organic matter, enzymes and minerals in it. Also at present, one of the preparations made from tea catechins is used in the treatment of many diseases.