[1]

Olas B. 2022. New perspectives on the effect of dandelion, its food products and other preparations on the cardiovascular system and its diseases. Nutrients 14:1350

doi: 10.3390/nu14071350
[2]

Lis B, Olas B. 2019. Pro-health activity of dandelion (Taraxacum officinale L.) and its food products – history and present. Journal of Functional Foods 59:40−48

doi: 10.1016/j.jff.2019.05.012
[3]

Li W, Lee C, Kim YH, Ma JY, Shim SH. 2017. Chemical constituents of the aerial part of Taraxacum mongolicum and their chemotaxonomic significance. Natural Product Research 31:2303−7

doi: 10.1080/14786419.2017.1292511
[4]

González-Castejón M, Visioli F, Rodriguez-Casado A. 2012. Diverse biological activities of dandelion. Nutrition Reviews 70:534−47

doi: 10.1111/j.1753-4887.2012.00509.x
[5]

Kelebek H. 2016. LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: effect of infusion time and temperature. Food Chemistry 204:227−38

doi: 10.1016/j.foodchem.2016.02.132
[6]

Pérez-Burillo S, Giménez R, Rufián-Henares JA, Pastoriza S. 2018. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: relationship with sensory properties. Food Chemistry 248:111−18

doi: 10.1016/j.foodchem.2017.12.056
[7]

Wen Z, Han K, Yang G, Yu J, Yao X, et al. 2022. Effects of dandelion tea on type II collagen induced arthritis in mice by regulation of ROR-γt/Foxp3 signaling. Food Science and Technology 42:e91222

doi: 10.1590/fst.91222
[8]

Yang DJ, Hwang LS, Lin JT. 2007. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal of Chromatography A 1156:312−20

doi: 10.1016/j.chroma.2006.11.088
[9]

Nie Q, Ding S, Xie M, Wu H, Guo Q, et al. 2025. Exploring the microbial composition and metabolites in dark tea Kombucha: a comparative analysis with green tea Kombucha. Beverage Plant Research 5:e002

doi: 10.48130/bpr-0024-0038
[10]

Yuan J, Nie Q, Pan W, Liu Z, Wu J, et al. 2025. Microbial composition, bioactive compounds, and sensory evaluation of Kombucha prepared with green tea and black tea. Beverage Plant Research 5:e011

doi: 10.48130/bpr-0025-0001
[11]

Wang X, Wan X, Hu S, Pan C. 2008. Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms. Food Chemistry 107:1086−91

doi: 10.1016/j.foodchem.2007.09.023
[12]

Carraturo F, De Castro O, Troisi J, De Luca A, Masucci A, et al. 2018. Comparative assessment of the quality of commercial black and green tea using microbiology analyses. BMC Microbiology 18:4

doi: 10.1186/s12866-017-1142-z
[13]

Want EJ, Masson P, Michopoulos F, Wilson ID, Theodoridis G, et al. 2013. Global metabolic profiling of animal and human tissues via UPLC-MS. Nature Protocols 8:17−32

doi: 10.1038/nprot.2012.135
[14]

Di Napoli A, Zucchetti P. 2021. A comprehensive review of the benefits of Taraxacum officinale on human health. Bulletin of the National Research Centre 45:110

doi: 10.1186/s42269-021-00567-1
[15]

Dai W, Xie D, Lu M, Li P, Lv H, et al. 2017. Characterization of white tea metabolome: comparison against green and black tea by a nontargeted metabolomics approach. Food Research International 96:40−45

doi: 10.1016/j.foodres.2017.03.028
[16]

Zhou H, Xu Y, Wu Q, Yang J, Lei P. 2024. Identification and comparison of nonvolatile profiles of the four Keemun black tea types. Beverage Plant Research 4:e036

doi: 10.48130/bpr-0024-0025
[17]

Davaatseren M, Hur HJ, Yang HJ, Hwang JT, Park JH, et al. 2013. Taraxacum official (dandelion) leaf extract alleviates high-fat diet-induced nonalcoholic fatty liver. Food Chemical Toxicology 58:30−36

doi: 10.1016/j.fct.2013.04.023
[18]

Warashina T, Umehara K, Miyase T. 2012. Constituents from the roots of Taraxacum platycarpum and their effect on proliferation of human skin fibroblasts. Chemical & Pharmaceutical Bulletin 60:205−12

doi: 10.1248/cpb.60.205
[19]

Liu Y, Feng X, Gao T, Pan Y, Lv H, et al. 2024. Advancement and challenges in tea brewing: the dynamic principles, influencing factors, innovative processing technologies and pollutants. Trends in Food Science & Technology 153:104735

doi: 10.1016/j.jpgs.2024.104735
[20]

Pastoriza S, Pérez-Burillo S, Rufián-Henares JÁ. 2017. How brewing parameters affect the healthy profile of tea. Current Opinion in Food Science 14:7−12

doi: 10.1016/j.cofs.2016.12.001
[21]

Liu Y, Luo L, Liao C, Chen L, Wang J, et al. 2018. Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: a study using response surface methodology. Food Chemistry 269:24−34

doi: 10.1016/j.foodchem.2018.06.130
[22]

Shaik RA. 2024. Parthenolide alleviates indomethacin-induced gastric ulcer in rats via antioxidant, anti-inflammatory, and antiapoptotic activities. Naunyn-Schmiedeberg's Archives of Pharmacology 397:7683−95

doi: 10.1007/s00210-024-03110-x
[23]

Moujir L, Callies O, Sousa PMC, Sharopov F, Seca AML. 2020. Applications of sesquiterpene lactones: a review of some potential success cases. Applied Sciences 10:3001

doi: 10.3390/app10093001
[24]

Asensio E, Montañés L, Nerín C. 2020. Migration of volatile compounds from natural biomaterials and their safety evaluation as food contact materials. Food and Chemical Toxicology 142:111457

doi: 10.1016/j.fct.2020.111457
[25]

Seo MW, Yang DS, Kays SJ, Lee GP, Park KW. 2009. Sesquiterpene lactones and bitterness in Korean leaf lettuce cultivars. HortScience 44:246−49

doi: 10.21273/hortsci.44.2.246
[26]

Hwang JY, Park JH, Kim MJ, Kim WJ, Ha KT, et al. 2019. Isolinderalactone regulates the BCL-2/caspase-3/PARP pathway and suppresses tumor growth in a human glioblastoma multiforme xenograft mouse model. Cancer Letters 443:25−33

doi: 10.1016/j.canlet.2018.11.027
[27]

Chen JS, Chiu SC, Huang SY, Chang SF, Liao KF. 2023. Isolinderalactone induces apoptosis, autophagy, cell cycle arrest and MAPK activation through ROS-mediated signaling in colorectal cancer cell lines. International Journal of Molecular Sciences 24:14246

doi: 10.3390/ijms241814246
[28]

Czubacka E, Czerczak S. 2020. 2-naphthylamine toxicity. Medycyna Pracy 71:205−20

doi: 10.13075/mp.5893.00921
[29]

Jos Á, Repetto G, Ríos JC, del Peso A, Salguero M, et al. 2009. Aquatic toxicity assessment of the additive 6-methylcoumarine using four experimental systems. Archives of Environmental Contamination and Toxicology 56:52−59

doi: 10.1007/s00244-008-9165-y
[30]

Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, et al. 2020. Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. Comprehensive Reviews in Food Science and Food Safety 19:2050−70

doi: 10.1111/1541-4337.12574
[31]

Zhao M, Xiao W, Ma Y, Sun T, Yuan W, et al. 2013. Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post- fermented pu-erh tea revealed by 16S rRNA gene clone library. World Journal of Microbiology and Biotechnology 29:1877−84

doi: 10.1007/s11274-013-1351-z
[32]

Zhang W, Yang R, Fang W, Yan L, Lu J, et al. 2016. Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea. International Journal of Food Microbiology 227:29−33

doi: 10.1016/j.ijfoodmicro.2016.03.025
[33]

Guimarães LHS. 2012. Carbohydrates from biomass: sources and transformation by microbial enzymes. In Carbohydrates - Comprehensive Studies on Glycobiology and Glycotechnology, ed.Chang CF. London, UK: Intech. Volume 20. pp. 441–56 doi: 10.5772/51576
[34]

Nghiem NP, Kleff S, Schwegmann S. 2017. Succinic acid: technology development and commercialization. Fermentation 3:26

doi: 10.3390/fermentation3020026
[35]

Herring TI, Harris TN, Chowdhury C, Mohanty SK, Bobik TA. 2018. A bacterial microcompartment is used for choline fermentation by Escherichia coli 536. Journal of Bacteriology 200:e00764-17

doi: 10.1128/JB.00764-17
[36]

Moe LA. 2013. Amino acids in the rhizosphere: from plants to microbes. American Journal of Botany 100:1692−705

doi: 10.3732/ajb.1300033