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Thematische Bibliographien / Green tea / Zeitschriftenartikel

Zeitschriftenartikel zum Thema „Green tea“

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Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 9. März 2023

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1

Rahman, M., I. A. Jahan, S. Ahmed, K. S. Ahmed, M. Roy, W. Zzaman und I. Ahmad. „Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh“. Food Research 5, Nr. 3 (16.05.2021): 107–11. http://dx.doi.org/10.26656/fr.2017.5(3).491.

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People in Bangladesh are traditionally used to consume mainly black tea. However, some tea manufacturing companies are now producing green tea, though in a small scale. To create new knowledge as well as awareness about the consumption of green tea, the present study was carried out to compare the black and green tea available in Bangladesh based on their bioactive compounds and antioxidant activity. A total of eight brands of black tea and two brands of green tea were bought from the supermarkets. Total phenolics, total tannin, total flavonoids, and caffeine content were measured as bioactive compounds, and antioxidant activity was evaluated by using two different methods such as DPPH (1,1- diphenyl-2-picrylhydrazyl) radical-scavenging activity and ABTS+ radical scavenging activity of methanol extracts of black and green tea. Every bioactive compound in black and green tea was found to be significantly different (P < 0.05). The total phenolic content, on average, was measured at 242.46 mg GAE/g dry extract and 763.41 mg GAE/ g dry extract in black and green tea, respectively. Black tea contained 6.47 mg TAE/g dry extract tannin, whereas green tea had much more tannin content, 14.51 mg TAE/g dry extract, which is more than double in amount. On the other hand, the total flavonoid content was almost double in black tea (61.82 mg QE/g dry extract) compared to green tea (31.85 mg QE/g dry extract). Antioxidant activities were determined at different concentrations of tea samples. At every concentration, green tea presented higher ABTS+ and DPPH radical scavenging activity than black tea. The highest percentage of inhibition was observed at 20 ppm both in black and green tea, finding 98.50 % and 99.07 % inhibition, respectively. Overall, significantly (P < 0.05) higher amount of phenolic compounds as well as antioxidant activity were observed in green tea.

2

&NA;. „Green tea“. Reactions Weekly &NA;, Nr. 1163 (August 2007): 14. http://dx.doi.org/10.2165/00128415-200711630-00043.

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3

&NA;. „Green tea“. Reactions Weekly &NA;, Nr. 1132 (Dezember 2006): 10–11. http://dx.doi.org/10.2165/00128415-200611320-00028.

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4

&NA;. „Green tea“. Reactions Weekly &NA;, Nr. 1135 (Januar 2007): 17. http://dx.doi.org/10.2165/00128415-200711350-00065.

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5

&NA;. „Green tea“. Reactions Weekly &NA;, Nr. 1269 (September 2009): 22. http://dx.doi.org/10.2165/00128415-200912690-00061.

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6

&NA;. „Green tea“. Reactions Weekly &NA;, Nr. 1249 (April 2009): 23. http://dx.doi.org/10.2165/00128415-200912490-00074.

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7

&NA;. „Green tea“. Reactions Weekly &NA;, Nr. 1308 (Juli 2010): 20. http://dx.doi.org/10.2165/00128415-201013080-00055.

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8

Hutcheon, Deborah A., und Jane Ziegler. „Green Tea“. Topics in Clinical Nutrition 29, Nr. 3 (2014): 268–77. http://dx.doi.org/10.1097/tin.0000000000000004.

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9

Hume, Anne L. „Green tea“. Pharmacy Today 25, Nr. 9 (September 2019): 16. http://dx.doi.org/10.1016/j.ptdy.2019.08.007.

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10

Guslandi, Mario. „Green tea“. Alimentary Pharmacology & Therapeutics 19, Nr. 10 (29.04.2004): 1135. http://dx.doi.org/10.1111/j.1365-2036.2004.01953.x.

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11

Record, Ian R., Jennifer K. McInerney und Ivor E. Dreosti. „Black tea, green tea, and tea polyphenols“. Biological Trace Element Research 53, Nr. 1-3 (Juni 1996): 27–43. http://dx.doi.org/10.1007/bf02784542.

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12

Song, H. S. „Antioxidant effects of green tea extracts on lipid oxidation of half-dried eels“. Food Research 5, Nr. 2 (21.02.2021): 62–66. http://dx.doi.org/10.26656/fr.2017.5(2).620.

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In order to explore the change of lipid oxidation of half-dried eels treated with green tea extracts and stored frozen, acid values, peroxide values, carbonyl values, and TBA values were measured. The eels were placed into the plastic bag and soaked for 1 hr in the solution mixed with distilled water and green tea extracts, and also vacuumed and stored frozen at –18 ∼ –20°C for 9 months after being dried with a hot-air blower for 15 hrs at 35°C (Aw 90-91). The control consisted of eels prepared in the same way without any pretreatment. At the end of the 1st month, 3rd month, 6th month, and 9th month, eel oil obtained from the samples were tested for its lipid oxidation. The activity of green tea extracts 1 mL was very similar to Vitamin C 500 μM 0.8 mL. The acid values, peroxide values, carbonyl values, and TBA values of eels treated with green tea extracts were lower than those of the control during 9 months of frozen storage (p<0.05). While the acid values and peroxide values of the control and eels treated with green tea extracts highly increased after the first month of frozen storage, the TBA values increased greatly on the third month of frozen storage. Compared to the control, the pre-application of green tea extracts to half-dried eels meaningfully prevented the generation of TBA compound during the frozen storage (p<0.01). In conclusion, pre-application of green tea extracts was effective in delaying early-stage peracid inducement and preventing the generation of secondary oxidation compounds, such as carbonyl compound and TBA compound, in the course of the drying and frozen storage

13

Li, Yong, Xunhua Zheng, Xiaoqing Fu und Yanzheng Wu. „Is green tea still ‘green’?“ Geo: Geography and Environment 3, Nr. 2 (Juli 2016): e00021. http://dx.doi.org/10.1002/geo2.21.

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14

Stoddart, Alison. „Green tea therapy“. Nature Materials 13, Nr. 11 (24.10.2014): 998. http://dx.doi.org/10.1038/nmat4128.

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15

Muir, Maya. „(Green) Tea Time“. Alternative and Complementary Therapies 4, Nr. 1 (Februar 1998): 43–47. http://dx.doi.org/10.1089/act.1998.4.43.

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16

Kumar, Nagi B. „Green Tea Polyphenols“. Evidence-Based Integrative Medicine 2, Nr. 1 (2005): 13–18. http://dx.doi.org/10.2165/01197065-200502010-00004.

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17

Ross, Stephanie Maxine. „Green Tea Chings“. Holistic Nursing Practice 21, Nr. 5 (September 2007): 280–82. http://dx.doi.org/10.1097/01.hnp.0000287991.47838.94.

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18

Maheswari, C., R. Venkatnarayanan, P. Babu und C. S. Kandasamy. „Green Tea (Cardiac Tea) vs Java Tea (Kidney Tea): A Review“. Research Journal of Pharmacy and Technology 8, Nr. 1 (2015): 94. http://dx.doi.org/10.5958/0974-360x.2015.00018.9.

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19

Reich, Eike, Anne Schibli, Valeria Widmer, Ruth Jorns, Evelyn Wolfram und Alison DeBatt. „HPTLC Methods for Identification of Green Tea and Green Tea Extract“. Journal of Liquid Chromatography & Related Technologies 29, Nr. 14 (August 2006): 2141–51. http://dx.doi.org/10.1080/15512160600760293.

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20

Naumovski, Nenad, Alexandra Foscolou, Nathan M. D’Cunha, Stefanos Tyrovolas, Christina Chrysohoou, Labros S. Sidossis, Loukianos Rallidis et al. „The Association between Green and Black Tea Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDiterranean ISlands (MEDIS) Epidemiological Studies“. Molecules 24, Nr. 10 (15.05.2019): 1862. http://dx.doi.org/10.3390/molecules24101862.

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Tea is one of the most-widely consumed beverages in the world with a number of different beneficial health effects, mainly ascribed to the polyphenolic content of the tea catechins. The aim of this study was to examine the consumption of green, black, or no tea, in relation to the previously validated successful ageing index (SAI; higher values “healthier” ageing) in a combined analysis of adults aged >50 years old from the ATTICA (n = 1128 adults from Athens, Greece metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek island and Mani) studies. After adjusting for age, sex, smoking, and coffee consumption, green tea was positively associated with SAI (b ± SE: 0.225 ± 0.055, p < 0.001), while black tea was negatively associated with SAI (unstandardized b coefficient ± Standard error: −0.807 ± 0.054, p < 0.001). Green tea (vs black tea) consumption, had higher odds of a SAI of over 3.58 out of 10 (OR: 1.77, 95% CI: 1.38–2.28). Green tea consumption was also associated with higher levels of physical activity (p < 0.001) and reduced likelihood of hypertension (p = 0.006) compared with black tea. Two possible mechanisms are that green tea possesses high levels of catechins such as (−)-epigallocatechin 3-gallate and l-theanine compared with black tea. Therefore, the present analysis supports both the role of green tea constituents in successful ageing, as well as its role as an important component of an overall healthy diet in adults aged 50 years and over from these two epidemiological studies.

21

Song, Dae-Kyu. „Green tea: a tea or a remedy?“ Integrative Medicine Research 3, Nr. 1 (März 2014): 1–3. http://dx.doi.org/10.1016/j.imr.2014.01.002.

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22

HUI, KEE XIAO, und SITI RAIHANAH SHAFIE. „ADDITION OF MILK ENHANCED THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF Camellia sinensis (GREEN TEA) BEVERAGES“. Malaysian Applied Biology 50, Nr. 3 (31.12.2021): 95–104. http://dx.doi.org/10.55230/mabjournal.v50i3.2011.

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The study was aimed to determine the effects of adding milk, sugar and sweeteners to the total phenolic content and antioxidant activity of Camellia Sinensis (green tea) powder. Six green tea samples were brewed in cold water and whisked: Green tea powder (G), green tea powder with sugar (GS), green tea powder with aspartame (GA), green tea powder with milk (GM), green tea powder with milk and sugar (GMS) and green tea powder with milk and aspartame (GMA). The total phenolic content of green tea powder samples was evaluated by using Folin-Ciocalteu assay while α,α-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays were used to measure the antioxidant activity. Results showed that milk addition significantly enhanced by 59.84% of total phenolic content and also increased 26.3% (DPPH) and 42.35% (FRAP) of antioxidant activity of green tea powder, as compared to green tea samples without milk (p<0.05). Strong and positive correlations were found between the total phenolic content and antioxidant activity of green tea powder by using DPPH (r=0.990) and FRAP assays (r=0.997). In conclusion, it might be beneficial when milk is added to green tea as it could help to increase its antioxidant properties.

23

Luo, Qiong, Jia-Rong Zhang, Hua-Bin Li, Ding-Tao Wu, Fang Geng, Harold Corke, Xin-Lin Wei und Ren-You Gan. „Green Extraction of Antioxidant Polyphenols from Green Tea (Camellia sinensis)“. Antioxidants 9, Nr. 9 (25.08.2020): 785. http://dx.doi.org/10.3390/antiox9090785.

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In this study, the feasibility of improving the extraction yield of green tea antioxidant polyphenols by the combination of ultrasound-assisted extraction (UAE) and deep eutectic solvents (DESs) was investigated. Choline chloride (ChCl)-glycerol was selected as the best DES among 12 ChCl-based DESs to extract tea antioxidant polyphenols. Subsequently, the influences of extraction parameters on total phenolic content (TPC) values were investigated, and liquid/solid ratio, ultrasonic power, and ultrasonic time were optimized based on the response surface methodology. The optimal extraction conditions were a liquid to solid ratio of 36:1 (mL/g), ultrasonic power of 461.5 W, and ultrasonic time of 21 min, with the highest TPC value of 243 ± 7 mg gallic acid equivalent (mg GAE)/g dry weight (DW), which was 13% higher than that before optimization. In addition, under the optimal extraction conditions, tea polyphenolic extract exhibited higher antioxidant activity compared with conventional extraction methods. Four major catechins in the green tea extracts, including (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECG) and (−)-epigallocatechin gallate (EGCG) were identified and quantified by high-performance liquid chromatography. In addition, scanning electron microscopy (SEM) analysis revealed that UAE-DES effectively disrupted the green tea leaf cells, thereby improving tea polyphenol yield. In summary, UAE-DES is an ideal green extraction method for the extraction of tea antioxidant polyphenols.

24

Sehgal, Amit, und ShaikhI Nasrul. „Antilithogenic potential of green tea, oolong tea, and black tea“. Pharmacognosy Research 12, Nr. 1 (2020): 92. http://dx.doi.org/10.4103/pr.pr_67_19.

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25

D. S.G. G. C. Swarnathilake und Don Chandana Abeysinghe. „Improving the quality and the taste of green tea ice cream by identifying suitable cultivar, agronomic practices and processing techniques of Assamica tea grown in Sri Lanka“. World Journal of Advanced Research and Reviews 8, Nr. 1 (30.10.2020): 062–68. http://dx.doi.org/10.30574/wjarr.2020.8.1.0354.

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The objectives of this study were to find the most suitable tea cultivar, shading effect and best tea processing technique for production of green tea powder with low astringency and amount of green tea addition to produce ice cream with best flavor and medicinal values. Green tea powder was manufactured using five different cultivars i.e. TRI 2023, TRI 2026, TRI 2027, TRI 4042 and TRI 4047 grown under shaded and un-shaded conditions with three processing techniques namely; steaming, pan firing and freeze drying and green tea ice cream was prepared using processed green tea powder. To reveal the health benefits of green tea powder and green tea ice cream, total phenolic content (TPC) , total flavonoid content (TFC) and Total antioxidant capacity (TAC) were checked by using modified folin-ciocalteu method , colorimetric method and ferric reducing antioxidant power (FRAP) assay respectively. The best quality green tea in terms of colour and flavour can be produced from tea leaves of TRI 4047 cultivar which was cultivated under shaded conditions with freeze drying processing technique. In terms of colour and flavour, 15 g of green tea added for ice cream mixture (500 mL of milk, 125 mL of whipping cream and 150 g of sugar) is the most suitable amount to add for green tea ice cream preparation. Significantly, higher TAC, TPC and TFC in green tea ice cream when compared to normal ice cream (without green tea powder) indicating the importance of consuming value added green tea ice cream as a healthy food.

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Mello, Lucilene Dornelles, und Tiele Garcia Tunes. „INFLUENCE OF PERMANGANATE INDEX IN THE PARAMETERS AS TOTAL PHENOL CONTENT AND TOTAL ANTIOXIDANT ACTIVITY OF EXTRACTS OF CAMELLIA SINENSIS“. International Journal of Pharmacy and Pharmaceutical Sciences 9, Nr. 8 (01.08.2017): 110. http://dx.doi.org/10.22159/ijpps.2017v9i8.19270.

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Objective: This study estimated the Permangante Index (IKMnO4) and evaluated its correlation with parameters as total phenols (FT) and total antioxidant activity (TAA) of commercial teas of Camellia sinensis, fermented, unfermented and blended with other plants.Methods: The aqueous extracts were prepared from commercial samples of green and black teas, green tea blended with lemon (Camellia sinensis with Citrus limonium), green tea blended with mint (Camellia sinensis with Mentha piperita), green tea blended with peach (Camellia sinensis with Prunus persica) and green tea blended with orange (Camellia sinensis with Citrus sinensis). The Permangante index was determined by titrating the tea extract with potassium permanganate solution according to AOAC method (AOAC, 1980) with modifications. The concentration of phenols in the extracts was determined by spectrophotometry according to the standard procedure of Folin-Ciocalteau. The antioxidant activity of the extracts was evaluated using the radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. All the determinations were performed in triplicate, and the results presented as mean ± standard deviation (SD). The data were evaluated by univariate statistical analysis (ANOVA), F-test and mean test (Tukey´s test) for comparative results. Pearson’s correlation was used to measure the degree of linear correlation and the quantitative variables were from a normal population.Results: The results for Permanganate Index show a variation ranged from 0.40 to 0.80 mEq/l. The ANOVA analysis to IKMnO4 shown there is significant statistically difference at the 5% probability level (p < 0.05) between the types of tea as well as the amount of herb used to prepare the infusion. Therefore, it was observed that there significant contrast between tea extracts, the mixture of different plants in blended extracts as well as the tea manufacture process affect the polyphenols tannins content influencing the permanganate index parameter. Studies correlation shown strong correlations (r > 0.7) among the parameters. For the Camellia sinensis extracts the high correlations between IKMnO4 and TAA; FT and TAA demonstrates the suitability of the permanganate index in the evaluation of antioxidant activity.Conclusion: The results suggest that the Permanganate Index could be used for quality control of tea as an additional parameter.

27

Kurczoba, Beata. „Green tea for beauty“. Journal of Face Aesthetics 1, Nr. 1 (10.10.2018): 51–56. http://dx.doi.org/10.20883/jofa.5.

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Green tea has long been in demand because of its health‑related properties. It is thanks to its catechins belonging to the group of polyphenols, which have a strong antioxidant effect. Among the catechins contained in the infusion of green tea, the key role is played by EGCG, which content is 48–59%. Green tea has anticancer, anti‑atherosclerotic, anti‑inflammatory, anti‑bacterial and anti‑aging properties. In cosmetology it is used among many cosmetics that improve the appearance of skin.

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Kawano, Tetsuya, Hiroto Matsuse, Susumu Fukahori, Tomoko Tsuchida, Chizu Fukushima und Shigeru Kohno. „Green Tea Induced Asthma“. Nihon Naika Gakkai Zasshi 98, Nr. 4 (2009): 866–67. http://dx.doi.org/10.2169/naika.98.866.

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29

Ali Hassan, Shaik, Sumit Bhateja, Geetika Arora und Francis Prathyusha. „Green tea in dentistry“. IP Journal of Nutrition, Metabolism and Health Science 3, Nr. 2 (15.08.2020): 41–44. http://dx.doi.org/10.18231/j.ijnmhs.2020.009.

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30

&NA;. „Green tea/statins interaction“. Reactions Weekly &NA;, Nr. 1221 (September 2008): 16–17. http://dx.doi.org/10.2165/00128415-200812210-00045.

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31

TACHIBANA, Hirofumi. „Green tea polyphenol sensing“. Proceedings of the Japan Academy, Series B 87, Nr. 3 (2011): 66–80. http://dx.doi.org/10.2183/pjab.87.66.

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32

Muñoz-López, F. „Green tea for everything?“ Allergologia et Immunopathologia 32, Nr. 1 (01.01.2004): 1–3. http://dx.doi.org/10.1157/13057761.

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33

Rouzer, Carol A., und Lawrence J. Marnett. „Green Tea Gets Molecular“. Cancer Prevention Research 4, Nr. 9 (September 2011): 1343–45. http://dx.doi.org/10.1158/1940-6207.capr-11-0372.

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34

Sinija, V. R., und H. N. Mishra. „Green tea: Health benefits“. Journal of Nutritional & Environmental Medicine 17, Nr. 4 (Januar 2008): 232–42. http://dx.doi.org/10.1080/13590840802518785.

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35

Heiss, Mary Lou. „Chinese Spring Green Tea“. Gastronomica 1, Nr. 2 (2001): 80–83. http://dx.doi.org/10.1525/gfc.2001.1.2.80.

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36

Johnson, Ian T. „Green tea and cancer“. Lancet Oncology 11, Nr. 6 (Juni 2010): 519–20. http://dx.doi.org/10.1016/s1470-2045(10)70140-6.

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37

Chotai, Neil, Katy Edmonds und Baljit Dheansa. „More green tea vicar?“ Burns 39, Nr. 7 (November 2013): 1498. http://dx.doi.org/10.1016/j.burns.2013.05.014.

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38

Muñoz-López, F. „Green tea for everything?“ Allergologia et Immunopathologia 32, Nr. 1 (Januar 2004): 1–3. http://dx.doi.org/10.1016/s0301-0546(04)79214-9.

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39

Jung, Yun-Jung, So-Hyoung Jung und Hyun-Ju Jo. „Recognition of the Characteristics Related to Green Tea and Beverage Consumption in Adult Males by Body Mass Index“. Korean Tea Society 28, Nr. 3 (30.09.2022): 39–47. http://dx.doi.org/10.29225/jkts.2022.28.3.39.

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This study sought to investigate the characteristics related to the consumption of green tea and beverages by adult males according to their body mass index. The characteristics examined included preference, taste, image, and perception of health efficacy according to the type of beverage consumed. Further, the variations in the characteristics related to beverage consumption according to the body mass index of the subjects were compared. The characteristics were assessed using a self-administered questionnaire rated on a five-point Likert scale. Adult males who usually consume green tea frequently had the highest preference scores for green tea. They also had a high recognition score for the premise that green tea helps to maintain health and assists in weight management. Participants who did not consume green tea had significantly lower preference, taste, and health efficacy scores than those who consumed green tea frequently (3∼4 times/week). The taste scores of green tea segregated according to the degree of obesity were significantly higher in the normal weight group than in the obese group. The health efficacy score of green tea and beverages was positively correlated with age and green tea intake. In conclusion, the normal weight group had a greater preference for the taste of green tea than the obese group. In addition, the higher the score on the preference and taste of green tea and the higher the perception that green tea helped improve health, the higher the consumption of green tea.

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Putri, Fika Melinda, Susi Susi und Desy Purnama Sari. „Pengaruh Berkumur Dengan Larutan Teh Hijau dan Teh Hitam Terhadap pH Saliva“. Andalas Dental Journal 7, Nr. 1 (01.06.2019): 1–12. http://dx.doi.org/10.25077/adj.v7i1.129.

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The prevalence of caries in Indonesia has increased by 53.53% from 2013 to 2018. Low salivary pH (potential of Hydrogen) is one of the main causes of dental caries. Acid as metabolic product of oral microorganism can decrease the salivary pH. The purpose of this paper is to determine the effect of gargling with green and black tea solutions on salivary pH. The increasing of salivary pH linear to salivary secretion. Gargling with green tea or black tea is one of the ways that can increase salivary secretion and pH by provides a mechanical and chemical stimulus to the oral cavity. Green tea and black tea contain polyphenols (catechins) which can increase salivary pH. Conclusion is gargling with green tea and black tea solutions can add salivary pH. Gargling with green tea is more effective to increase salivary pH than black tea. Green tea has a higher catechins content than black tea, in order to anti-cariogenic and anti-bacterial properties are more common in green tea.

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Zhao, Tiantian, Chao Li, Shuai Wang und Xinqiang Song. „Green Tea (Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology“. Molecules 27, Nr. 12 (18.06.2022): 3909. http://dx.doi.org/10.3390/molecules27123909.

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Objectives Green tea (Camellia sinensis) is a kind of unfermented tea that retains the natural substance in fresh leaves to a great extent. It is regarded as the second most popular drink in the world besides water. In this paper, the phytochemistry, pharmacology, and toxicology of green tea are reviewed systematically and comprehensively. Key findings Green tea has been demonstrated to be good for human health. Nowadays, multiple pharmacologically active components have been isolated and identified from green tea, including tea polyphenols, alkaloids, amino acids, polysaccharides, and volatile components. Recent studies have demonstrated that green tea shows versatile pharmacological activities, such as antioxidant, anticancer, hypoglycemic, antibacterial, antiviral, and neuroprotective. Studies on the toxic effects of green tea extract and its main ingredients have also raised concerns including hepatotoxicity and DNA damage. Summary Green tea can be used to assist the treatment of diabetes, Alzheimer’s disease, oral cancer, and dermatitis. Consequently, green tea has shown promising practical prospects in health care and disease prevention.

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Prawira-Atmaja, Mukhammad Iqbal, Sugeng Haryanto, Hilman Maulana, Shabri Shabri und Dr Dadan Rohdiana. „Karakteritik sifat alir bubuk teh hijau yang diproses dengan metode penepung berbeda“. Jurnal Sains Teh dan Kina 21, Nr. 2 (15.12.2019): 85–95. http://dx.doi.org/10.22302/pptk.jur.jptk.v21i2.147.

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Recently, the public interest in green tea powder is increasing. Green tea powder is produced through the process stage: withering in hot steam, drying, and reducing size. The size reduction process on green tea powder is an important step because it will affect the characteristics of the powder flow properties. This study aims to determine the flow properties of green tea powder processed by different milling method. The milling method used are disc milling (DM) and stone milling (SM). Green tea powder was analyzed including moisture content, particle size distribution using dynamic laser scattering method, determined of bulk density (ρb), and tapped density (ρtap) to find out the Carr Index (CI) and Hausner Ratio (Hr). In addition, the lightness of color and shape and morphology of green tea powder were observed with SEM. The results showed that green tea powder produced from different milling methods have a Carr Index of 15 with “Good” flow properties. DM method produced darker green tea powder with L value (lightness) 49.91 and larger particle size (D50: 38.6 µm) compared with green tea powder produced by the SM method. Determination of flow properties of green tea powder can be applied for the utilization and development of food products and pharmaceutical products based on green tea powder.

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Hu, Wenwen, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang und Haibin He. „Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method“. Foods 11, Nr. 15 (25.07.2022): 2204. http://dx.doi.org/10.3390/foods11152204.

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Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were comparatively analyzed based on the OAV-splitting method. The results showed that OAV were green tea (492.02), red tea (471.88), oolong tea (302.74), white tea (68.10), and dark tea (55.98). The odor index I(o) indicated that green tea was strong-flavor tea with highlight green accompanied by fruity, woody and fatty odors; oolong tea was strong-flavor tea with fruity and fatty accompanied by woody, floral and green odors; red tea was strong-flavor tea with highlight fruity accompanied by woody, green and floral odors; white tea was a light-flavor tea with floral, woody and green odors; and dark tea was light-flavor tea with woody and floral notes accompanied by fatty and green odors. These results fitted perfectly with the people’s consensus on these teas, and proved that the OAV-splitting method is feasible to evaluate the aroma intensity and odor characteristics of tea aroma. We suggest that the digital evaluation of tea aroma can facilitate people’s communication.

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Reethega L, Balaji Ganesh S und Geetha R V. „Applications of green tea in dentistry“. International Journal of Research in Pharmaceutical Sciences 11, SPL3 (12.09.2020): 392–95. http://dx.doi.org/10.26452/ijrps.v11ispl3.2950.

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Tea is one of the most consumed beverages in the world. Majority of people consume black tea more than green tea. Green tea is prepared from the dry leaves of Camellia sinensis bush. The extent of oxidation of the leaves determines the type of tea prepared. Green tea is made from the un-oxidised tea leaves and is a type of less processed tea. Therefore, it contains the most number of antioxidants and beneficial phenols. These polyphenols prevent the acid production of bacterial species like Streptococcus mutans and Porphyromonas gingivalis, which are solely involved in the development of dental caries and periodontal diseases. Around 30 articles from Pubmed and other Scopus indexed journals were collected and the data was extracted from them. The articles were selected based on their relevance to the topic and characteristics. The review methods, applications of green tea in various systems, applications of green tea in dentistry and their risk and side effects were discussed. The above topics were discussed accurately and the data was selected accordingly. The topic was discussed to see whether green tea can be used in dentistry.

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Sudjatini, Sudjatini. „OPTIMASI EKSTRAKSI DAN PENENTUAN KANDUNGAN KATEKIN DALAM TEH HIJAU (Camellia sinensis) MENGGUNAKAN METODA HPLC“. AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 2, Nr. 1 (05.02.2019): 43–49. http://dx.doi.org/10.37631/agrotech.v2i1.8.

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This research was designed to determine the optimum period extraction time for catechin green tea using boiling water and ethyl acetate as a solubilizing agent, whereas the composition and the content of catechin green tea were measured using High Performance Liquid Chromatography (HPLC). A single factor experiment design was used. The period extraction time of green tea using boiling water and ethyl acetate were 5, 20, 35 and 60 minutes. The proportion of green tea at the extraction process was 1:15 (weight/volume). The extraction process using boiling water was done twice to get the maximum extracted catechin yield. The extracted catechin of green tea were, therefore, compared with epi-catechin as standard solution. The research’s results show that the optimum period for extraction time of green tea using boiling water and ethyl acetate were 35 and 20 minutes, respectively. The extracted green tea using boiling water was 41.39 % of its dry weight, and those extracted green tea contained catechin as high as 60.62-61.78 %. Catechin compound in green tea residues extracted using ethyl acetate was 5.31 % from 58.35 % the total green tea residues. The composition of catechin in the first boiling water extraction, the second boiling water extraction and pressure extraction consisted of epigallocatechin (EGC), epigallocatechin-gallat (EGCG), epicatechin (EC) and epicatechin-gallat (ECG). ECG was only found in green tea residue extracted using ethyl acetate. The total catechin compound in green tea extracted using boiling water and ethyl acetate was 27.73 % of dry weight, consisted of EGC, EGCG, EC and ECG were 14.74, 1.73, 8,35 and 2.91 % of green tea dry weight, respectively

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Srimanothip, Anjaly, und Phakkharawat Sittiprapaporn. „Electroencephalographical investigation of drinking green tea to the human brain“. Asian Journal of Medical Sciences 11, Nr. 1 (01.01.2020): 33–36. http://dx.doi.org/10.3126/ajms.v11i1.26530.

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Background: Nowadays green tea has become one of the most popular drinks all over the world. Evidences suggest that green tea become second most consumer following regular drinking water. Green tea contains Theanine, an amino acid primarily found in green tea and black tea. The content is generally found 1-2% of dried tea or around 60 milligrams per 200 milliliters of tea drink. In particular, this substance is found in the form of L-theanine that can be absorbed to the blood system and then to the brain within 30 minutes, which causes relaxation and reducing stress. Aims and Objective: The objective was to examine the effect of green tea consumption on electroencephalographic (EEG) activities. Materials and Methods: This study was an experimental design. The participants were twelve Thai healthy, aged between 21-55 years old. During the experiment, all participants were asked to drink green tea every 10 minutes. Results: The influence to brainwave and attentive process were tested by experimental design. The study indicated that alpha brainwave was shown after drinking green tea. Frequency of alpha brainwave along cumulative drinking of green tea was shown significantly since the 10th minute. However, spectrum of the alpha brainwave changed significantly after drinking green tea, after 30th minutes. Conclusion: The benefit of this study was to provide the guideline for planning and campaigning green tea consumption for the purpose of stress reduction resulting in relaxation.

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Chen, Di. „Green tea and tea polyphenols in cancer prevention“. Frontiers in Bioscience 9, Nr. 1-3 (2004): 2618. http://dx.doi.org/10.2741/1421.

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Lee, Ki Won, Hyong Joo Lee und Chang Yong Lee. „Antioxidant Activity of Black Tea vs. Green Tea“. Journal of Nutrition 132, Nr. 4 (01.04.2002): 785. http://dx.doi.org/10.1093/jn/132.4.785.

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Chen, Zhen-Yu, Qin Yan Zhu, David Tsang und Yu Huang. „Degradation of Green Tea Catechins in Tea Drinks“. Journal of Agricultural and Food Chemistry 49, Nr. 1 (Januar 2001): 477–82. http://dx.doi.org/10.1021/jf000877h.

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Pérez-Burillo, Sergio, Beatriz Navajas-Porras, Alicia López-Maldonado, Daniel Hinojosa-Nogueira, Silvia Pastoriza und José Ángel Rufián-Henares. „Green Tea and Its Relation to Human Gut Microbiome“. Molecules 26, Nr. 13 (26.06.2021): 3907. http://dx.doi.org/10.3390/molecules26133907.

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Green tea can influence the gut microbiota by either stimulating the growth of specific species or by hindering the development of detrimental ones. At the same time, gut bacteria can metabolize green tea compounds and produce smaller bioactive molecules. Accordingly, green tea benefits could be due to beneficial bacteria or to microbial bioactive metabolites. Therefore, the gut microbiota is likely to act as middle man for, at least, some of the green tea benefits on health. Many health promoting effects of green tea seems to be related to the inter-relation between green tea and gut microbiota. Green tea has proven to be able to correct the microbial dysbiosis that appears during several conditions such as obesity or cancer. On the other hand, tea compounds influence the growth of bacterial species involved in inflammatory processes such as the release of LPS or the modulation of IL production; thus, influencing the development of different chronic diseases. There are many studies trying to link either green tea or green tea phenolic compounds to health benefits via gut microbiota. In this review, we tried to summarize the most recent research in the area.