Tea polyphenols: prevention of cancer and optimizing health. Discussion 4.

Differential modulation of immune response and cytokine profiles of Sargassum horneri ethanol extract in murine spleen with or without Concanavalin A stimulation.

Kombucha has become a flavored tea drink fermented with a symbiotic community of fungi, yeast, and bacteria. Kombucha has been reported to show functional medicinal importance attributed to the presence of some critical metabolites and bioactive compounds. We developed kombucha on three different substrates like black tea, green tea, and Psidium guajava (guava) juice extract. Kombucha enriched with guava extract showed maximal growth in terms of weight (fresh and dry) and moisture percentage. Further, the total phenol, total flavonoid, and characterization of different phenolic compounds like gallic acid, catechin, guaiacol and coumaric acid with guava juice extract fermented kombucha exhibiting maximal production. Also, the high DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity over the control. The kombucha tea fermented on guava extract showed significant antimicrobial activity against eleven human pathogenic bacterial strains and four pathogenic fungi. From the current study, we conclude that the preparation of kombucha tea using guava juice extract might be used as a supplementary food product due to its high nutritional value.

/pdf/a-bioprocess-development-study-of-polyphenol-profile-2z58a59hxn.pdf

A BIOPROCESS DEVELOPMENT STUDY OF POLYPHENOL PROFILE, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF KOMBUCHA ENRICHED WITH Psidium guajava L.

Background: Black tea is known to be a potent inhibitor of intestinal absorption of non-haem iron at least in healthy subjects. Aims: To investigate this effect in patients with genetic haernochromatosis, and, more importantly, the effect of regular tea drinking on the accumulation of storage iron in these patients over one year. Patients: Investigations were carried out on 18 patients with clinically proven genetic haemochromatosis. For the study of storage iron accumulation, they were separated into a group instructed to drink a particularly tannin rich tea regularly with meals and a control group. Methods: Intestinal iron absorption from a test meal was measured using whole body counting. Body iron stores were evaluated quantitatively by exhaustive phlebotomy, using haemoglobin, saturation of serum iron binding capacity, and serum ferritin for the assessment of body iron status. Results: A significant reduction in iron absorption was observed when the test meal was accompanied by drinks of tea instead of water. In the tea drinking group, the increase in storage iron was reduced by about one third compared with that of the control group. Conclusions: Regular tea drinking with meals reduces the frequency of phlebotomies required in the management of patients with haemochromatosis.

/pdf/clinical-trial-on-the-effect-of-regular-tea-drinking-on-iron-2eteb81hce.pdf

Clinical trial on the effect of regular tea drinking on iron accumulation in genetic haemochromatosis

The present study investigates the potent skin whitening ability of ethanol extract from the brown alga, Padina boryana (PBE) which was collected in the shores of Fulhadhoo Island, the Maldives, and its specific pathways of action. The effect of PBE which contains a rich amount of polyphenols was evaluated using B16F10 murine melanoma cells and provides insight to the underlying mechanisms with reference to the inhibition of melanin formation. Melanin synthesis and cellular tyrosinase inhibition were assessed in the α-MSH-stimulated melanocytes. Melanogenic pathway-related protein expressions were investigated via Western blotting. ERK 42/44 was particularly examined considering its involvement in the melanogenic pathway. Further, RT-qPCR techniques were involved in gene expression analysis. PBE dose-dependently inhibited the cellular melanin synthesis and tyrosinase levels. Western blotting revealed the potential of PBE to downregulate microphthalmia-associated transcription factor (MITF), tyrosinase, and tyrosinase-related protein-1 and protein-2 (TRP-1 and TRP-2). Moreover, results explained the phosphorylation of ERK was sustained via PBE and hence declined the ultimate melanin synthesis. Gene expression analysis reinforced the results obtained. The study provides substantial evidence to express the potential of PBE to inhibit B16F10 melanoma cell melanin synthesis. Concisely, results suggest the ability of PBE to be involved in medicinal and cosmeceutical applications.

/pdf/padina-boryana-a-brown-alga-from-the-maldives-inhibition-of-m0qi45u4k9.pdf

Padina boryana, a brown alga from the Maldives: inhibition of α-MSH-stimulated melanogenesis via the activation of ERK in B16F10 cells

Background An animal model was used to study the health benefits inherent in tea fortified alcoholic beverages fed to laboratory mice. Objectives An investigation of the effects of tea fortified alcoholic beverages 12% alcohol (v/v) on antioxidant capacity and liver dysfunction indicators in white Swiss mice including packed cell volume (PCV), albumin, total protein, alkaline phosphatase (ALP) and glutathione (GSH) was carried out. Methods Plain, black, green and purple tea fortified alcohols were developed with varying tea concentrations of 1, 2 and 4 g/250 mL in 12% v/v. Control alcoholic beverages without teas were also developed. A permit (number IRC/13/12) was obtained for the animal research from the National Museums of Kenya, Institute of Primate Research prior to the start of the study. Alcoholic beverages were orally administered every 2 days for 4 weeks at 1 mL per mouse, and thereafter animals were euthanised and liver and blood samples harvested for analyses. Assays on body weight (bwt), packe...

https://bmjopengastro.bmj.com/content/bmjgast/3/1/e000058.full.pdf

Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model

Tea (Cammelia sinensis) is the most widely consumed beverage in the world and has been reported to have unlimited health benefits due to its antioxidant properties. There is a high correlation between polyphenol compounds with antioxidant properties. Tea leaves are a major source of polyphenols. The aim of the present investigation was to determine the approximate level of polyphenols in different other parts of the tea plant to give comparative data on obtaining extracts that can be used to design products through value addition to assist in the prevention of diseases associated with oxidative stress. Twenty-one selected region specific tea varieties were used to obtain roots, flowers, leaves and barks. Leaves were prepared by microwaving and the remaining portions processed as green non-aerated teas and black aerated tea. Roots, barks, flowers were sun-dried and milled. Total polyphenol content was determined by calorimetric method using Folin-Ciocalteu reagent. The obtained results suggest that different parts of tea plant have varying numbers of total polyphenols with microwaved leaves having mean levels at 23.1%, steamed leaves (non-aerated green tea) at 22.37%, aerated leaves at 15.51%, barks at 14.92%, flowers at 10.62% and roots at 1.48%.

/pdf/extraction-and-quantification-of-total-polyphenol-content-in-4ia8pvlyx1.pdf

Extraction and Quantification of Total Polyphenol Content in Different Parts of Selected Tea Cultivars

Screening of suitable clones for un-aerated tea production

Tea phytochemicals have been reported to exhibit potent antimicrobial activity. This current study reports the ability of Streptococcus thermophilus and Lactobacillus bulgaricus to grow, survive and multiply in the presence of tea phytochemicals during development and storage of tea fortified yoghurts. Two Kenyan tea varieties clone TRFK 6/8 (standard black quality tea) and clone TRFK 306/1 (newly developed purple leafed tea clone), were processed as aerated and non-aerated teas and used to develop tea fortified yoghurt. The teas were added at concentrations of 0, 1, 2 and 4 g in 250 mL volumes of milk (w/v) which was predetermined by sensory tests. The results showed that tea phytochemicals at the added ranges had no adverse effect on the growth of Lactobacillus bulgaricus and Streptococcus thermophilus; however, yoghurt setting time was prolonged at a mean time of 4.11, 5.22, 7.29 and 8.26 hrs respectively for tea concentrations of 0, 1, 2 and 4 g/250 mL milk. The mean microbial load for Lactobacillus bulgaricus and Streptococcus thermophilus in black, green and purple tea yoghurts were also inversely proportional to the concentration of the added teas. In the developmental stages of tea fortified yoghurts Lactobacillus bulgaricus range was 0.52-1.58 × 107 CFU/mL while Streptococcus thermophilus range was 2.53-3.51 × 109 CFU/mL, during storage the growth patterns were different between the cultures. The recorded mean values range for Lactobacillus bulgaricus was 2.79-4.35 × 107 CFU/mL while Streptococcus thermophilus mean range was 2.57-3.47 × 109 CFU/mL Phytochemicals traced in the product had concentration values below 5 × 102 µgmL-1. In conclusion, it was possible to develop probiotic tea fortified yoghurt containing tea phytochemicals with unlimited health benefits using different the different tea clones.

/pdf/effects-of-tea-camellia-sinensis-phytochemicals-on-the-3fskbn5o50.pdf

Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts

The effect of selected spices on un-aerated tea product from clone TRFK 303/577.

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