Zeitschriftenartikel zum Thema „Healthy teas“
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Doyle, Phoebe. „Healthy teas in 10!“ Child Care 8, Nr. 12 (Dezember 2011): 4–5. http://dx.doi.org/10.12968/chca.2011.8.12.4.
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Tsai, Teh-Hua, Su-Yi Lin, Kuang-Hsuan Yang, Chih-Ping Yang und Yu-Chuan Liu. „More healthy teas innovatively treated utilizing gold nanoparticles“. RSC Advances 4, Nr. 73 (06.08.2014): 38599. http://dx.doi.org/10.1039/c4ra05771f.
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Sobolev, Anatoly P., Arianna Di Lorenzo, Simone Circi, Cristina Santarcangelo, Cinzia Ingallina, Maria Daglia und Luisa Mannina. „NMR, RP-HPLC-PDA-ESI-MSn, and RP-HPLC-FD Characterization of Green and Oolong Teas (Camellia sinensis L.)“. Molecules 26, Nr. 17 (24.08.2021): 5125. http://dx.doi.org/10.3390/molecules26175125.
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Untargeted (NMR) and targeted (RP-HPLC-PDA-ESI-MSn, RP-HPLC-FD) analytical methodologies were used to determine the bioactive components of 19 tea samples, characterized by different production processes (common tea and GABA tea), degrees of fermentation (green and oolong teas), and harvesting season (autumn and spring). The combination of NMR data and a multivariate statistical approach led to a statistical model able to discriminate between GABA and non-GABA teas and green and oolong teas. Targeted analyses showed that green and GABA green teas had similar polyphenol and caffeine contents, but the GABA level was higher in GABA green teas than in regular green tea samples. GABA oolong teas showed lower contents of polyphenols, caffeine, and amino acids, and a higher content of GABA, in comparison with non-GABA oolong teas. In conclusion, the results of this study suggest that the healthy properties of teas, especially GABA teas, have to be evaluated via comprehensive metabolic profiling rather than only the GABA content.
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LUNKES, Letícia Bello Flores, und Lina Naomi HASHIZUME. „Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market“. RGO - Revista Gaúcha de Odontologia 62, Nr. 1 (März 2014): 59–64. http://dx.doi.org/10.1590/1981-8637201400010000092623.
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OBJECTIVE: Tea has been considered a healthy alternative to other industrialized beverages. The objective of this study was to assess the erosive potential of teas commercially available in Brazil by pH and titratable acidity measures. METHODS: Eighteen teas available in Brazilian market were selected for this study (read to drink and brewed tea), and a brand of yerba mate (Ilex paraguariensis). Each product was analyzed for pH and titratable acidity. For comparison between different kinds of teas, the Student t test was used. RESULTS: The mean pH values for ready to drink teas ranged between 2.89 and 4.03, while for the brewed teas and yerba mate the values ranged between 6.75 and 7.89. The difference between the two groups was significant (p < 0.05). Regarding titratable acidity, the ready to drink teas showed mean values ranging between 3.77 ml and 12.68 ml. Brewed teas (including yerba mate) were not tested for titratable acidity because their pH values were greater than 7.0. CONCLUSION: Among the teas commercially available, ready to drink teas have lower pH values and higher titratable acidity compared to other teas. It suggests that they have an erosive potential.
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Pastoriza, S., M. Mesías, C. Cabrera und J. A. Rufián-Henares. „Healthy properties of green and white teas: an update“. Food & Function 8, Nr. 8 (2017): 2650–62. http://dx.doi.org/10.1039/c7fo00611j.
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S., Nurmilah, und G. L. Utama. „A review on current trend of next generation of teas“. Food Research 6, Nr. 5 (16.09.2022): 412–24. http://dx.doi.org/10.26656/fr.2017.6(5).486.
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Several herbs are presently used in the food industry as functional additives, such as botanic extracts in healthy drinks. Rapid population growth uses healthy drinks for slimming, weight control, and various other beauty applications. In Asian countries, the custom of tea consumption is highly prevalent. Caffeine is the most commonly used behaviourally active ingredient in the world. Tea and coffee are the main product of daily caffeine intake. The review aimed to describe the word ‘next-generation tea’ and the implication of herbal tea/drinks which typically refers to healthy drinks produced using fresh or dried herbs, leaves, immature berries, seeds, and roots of the source material, such as infusion or boiling. Next-generation teas are rich in natural, bioactive compounds, including carotenoids, flavonoids, phenolic acids, alkaloids, coumarins, polyacetylene, terpenoids, and saponins. Traditional review methodology with practical and methodological screening was done to determine the appropriate reference sources. Various empirical research has demonstrated that bioactive compounds are responsible for multiple diversified biological functions, including anticarcinogenicity, antimutagenicity, and antiaging effects such as antibacterial, antioxidant, and antiviral. The next generation tea has more diverse bioactive compounds than Camellia sinensis L. based teas which make it potential as a healthy drink.
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Logan, D. P., und P. A. Alspach. „Negative association between chorus cicada Amphipsalta zelandica and armillaria root disease in kiwifruit“. New Zealand Plant Protection 60 (01.08.2007): 235–40. http://dx.doi.org/10.30843/nzpp.2007.60.4616.
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Armillaria root disease is a serious fungal disease of kiwifruit that can ultimately end in the death of infected vines One commerciallyavailable treatment for infected vines is to inject compost teas into subsoil with compressed air Compost teas are applied to improve soil and hence plant health and their use is based on the generalisation that healthy plants have fewer pests Accordingly there is a suggestion that healthy kiwifruit vines free of armillaria root disease support fewer cicadas Exuviae of the dominant cicada species in kiwifruit Amphipsalta zelandica (Boisduval) were counted and symptoms of armillaria root disease scored for 300 contiguous vines in a commerciallymanaged block of kiwifruit More A zelandica exuviae were found on healthy vines than on vines with symptoms of armillaria root disease and in this instance the generalisation that healthy plants have fewer pests was not true
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Akinseye, Olanrewaju Roland. „Analysing the Hypolipidemic Activities of the Tea Extracts of Moringa oleifera, Glycyrrhiza glabra and their Blend at Different Concentrations, Orally Induced on Adult Male Wistar Rats.“ International Journal of Pharmacology, Phytochemistry and Ethnomedicine 3 (Juni 2016): 76–83. http://dx.doi.org/10.18052/www.scipress.com/ijppe.3.76.
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Herbal teas ofMoringa oleifera(Moringa) andGlycyrrhiza glabra(Licorice)were known to have many beneficial effects, their possible hypolipidemic effects were investigated in this paper. Albino wistar rats were fed with aqueous extracts ofM. oleifera,G. glabraand their blend teas(10, 30 and 50 mg/kg.BW/ml). The teas were found to lower the serum cholesterol, triglycerides, VLDL, LDL, and atherogenic index at their higher concentration, but were found to slightly increase the HDL as compared to the corresponding normal healthy rats fed with clean water (control). The phytochemicals screening of the teas aqueous extract were also investigated, the chemicals (tannins, saponins, flavonoids, terpenoids and glycosides) which were known to exhibit cholesterol lowering effect by inhibiting its absorption and simultaneous increase its excretion were found to be present in the teas extract. Thus, the study demonstrates and validates thatM.oleifera,G. glabraand their blend possess hypolipidemic effect at higher concentration.
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Josic, Dragana, Marija Stojanovic, Zorica Lepsanovic und Vera Katic. „Molecular characterization of Cronobacter sakazakii isolated from different herbal teas and mixtures in Serbia“. Genetika 49, Nr. 3 (2017): 921–34. http://dx.doi.org/10.2298/gensr1703921j.
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Cronobacter sakazakii is an important cause of human infections that can be serious and even fatal among premature neonates and immunocompromised adults or infants. Because of its high tolerance to osmotic stress, C. sakazakii is frequently isolated from dried foods, such as powdered infant formula and herbal teas. The aim of investigation was detection, identification and molecular characterization of Cronobacter sakazakii isolates from infant formula and various herbal teas collected from Serbian market and tested for import control. C. sakazakii was not detected in any of the 360 analysed samples of powdered infant formula. However, 192 out of 520 samples of herbal teas tested were positive for C. sakazakii (37.1%). The high prevalence was observed in teas for children (51.6%) and in ?baby? teas (44.1%), followed by medicinal teas (38%). The largest one-herb-teas group (221 samples) contained 72 C. sakazakii-positive samples (32.6%) and involved Sennae folium, Althaeae radix, Menthae piperitae folium, Chamomilae flos and Urticae folium teas. Molecular characterization of isolated C. sakazakii from different herbal teas by rep-PCR, RAPD and 16S rRNA sequences analysis showed the high similarity to C. sakazakii NCTC 8155. Knowing this strain as one of the most pathogenic clinical strains, our results raise concern about the safety risks these foods pose to immunocompromised and healthy consumers, especially for babies and children.
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Joubert, Elizabeth, Wentzel C. A. Gelderblom und Dalene De Beer. „Phenolic Contribution of South African Herbal Teas to a Healthy Diet“. Natural Product Communications 4, Nr. 5 (Mai 2009): 1934578X0900400. http://dx.doi.org/10.1177/1934578x0900400507.
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South African herbal teas, rooibos and honeybush, are increasingly enjoyed as healthy alternatives to Camellia sinensis teas. They contribute to the diet with bioactive phytochemicals not commonly found in foods. Major compounds of rooibos are the unique dihydrochalcone, aspalathin, and its flavone isomers, orientin and isoorientin. Honeybush contributes the xanthones, mangiferin and isomangiferin and the flavanones, eriocitrin, narirutin and hesperidin. All these compounds are either C-glucosides or O-rhamnoglucosides, which are poorly absorbed. Phase II metabolism and degradation by intestinal bacteria are important factors in their absorption. Modulation of drug metabolising enzymes is indicated which not only could affect the therapeutic window of drugs, but also the bioavailability of other dietary flavonoids.
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Sun, Jing, Xiaotao Li, Changbin Yang, Yongchun Wang, Fei Shi, Yuan Gao, Qi Luan, Yongsheng Zhu und Xiqing Sun. „Transcutaneous Electrical Acupuncture Stimulation as a Countermeasure against Cardiovascular Deconditioning during 4 days of Head-Down Bed Rest in Humans“. Acupuncture in Medicine 33, Nr. 5 (Oktober 2015): 381–87. http://dx.doi.org/10.1136/acupmed-2014-010730.
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Objective Spaceflight is associated with cardiovascular deregulation. However, the influence of microgravity on the cardiovascular system and its mechanisms and countermeasures remain unknown. Our previous studies have demonstrated that transcutaneous electrical acupuncture stimulation (TEAS) is effective in improving orthostatic tolerance (OT). The purpose of this study was to determine if TEAS treatment can attenuate cardiovascular deconditioning induced by a 4-day −6° head-down bed rest (HDBR). Methods Fourteen healthy male subjects were randomly allocated to a control group (control, n=6, 4 days HDBR without countermeasures) and a TEAS treatment group (TEAS, n=8, 4 days HDBR with TEAS at Neiguan (PC6) for 30 min each day for 4 consecutive days during HDBR). OT, plasma hormones, plasma volume and heart rate variability were assessed before and after HDBR. Cardiac function and cerebral blood flow were measured before, during and after HDBR. Results The data showed that TEAS treatment mitigated the decrease in OT that was observed in the control group and cardiac function, alleviated autonomic dysfunction, and partially prevented plasma volume reduction after HDBR. Angiotensin II and aldosterone were significantly increased by 129.3% and 133.3% after HDBR in the TEAS group (p<0.05). Conclusions These results indicate that 30 min of daily TEAS treatment at PC6 is partially effective in maintaining OT, probably due to increased plasma volume-regulating hormones and activation of the peripheral sympathetic nervous system. TEAS treatment appears effective at reducing cardiovascular deconditioning induced by HDBR for 4 days. Trial Registration Number NCT02300207.
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Attele, Anoja S., Sangeeta Mehendale, Xiongfei Guan, Lucy Dey und Chun-Su Yuan. „Analgesic Effects of Different Acupoint Stimulation Frequencies in Humans“. American Journal of Chinese Medicine 31, Nr. 01 (Januar 2003): 157–62. http://dx.doi.org/10.1142/s0192415x03000795.
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Transcutaneous electrical acupoint stimulation (TEAS) provides a convenient and standardized technique for pain treatment. The cold-pressor test is a simple and reliable model in humans for the induction of tonic pain. In this controlled study, the effects of TEAS on cold pressor-induced pain were evaluated in 22 healthy human subjects. Electrical stimulation at 4 Hz and 32 Hz was applied to He-Gu (LI 4) and Nui-Guan (P 6) acupoints for 15 minutes. Pain score ratings were evaluated at four time points from 30–170 seconds during the cold-pressor test. We observed an analgesic effect at both 4 Hz and 32 Hz of stimulation, and pain score rating reductions were statistically significant compared to control (p < 0.01). Our data support the efficacy of TEAS analgesia. However, there was no significant difference between pain scores at 4 Hz and 32 Hz stimulation.
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Manasathien, Jinnawat, und Piyanut Khanema. „Nutrition, Phytochemicals, Antioxidants, and Cytotoxicity of Sweet Potato Leaf Tea“. Trends in Sciences 19, Nr. 17 (25.08.2022): 5766. http://dx.doi.org/10.48048/tis.2022.5766.
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Due to their nutritional loadings and the value-added aspect, fresh leaves of 5 sweet potato varieties were screened for phytochemicals and used to produce herbal teas. The teas were observed for their proximate components, antioxidants, antioxidative activity, cytotoxicity and colour parameters under brewing at 60, 80 and 100 ºC for 3, 5, 7 and 10 min. Tannins, phenolic compounds, saponins, flavonoids, phytosterols and alkaloids were contained in almost all varieties, whereas cardiac glycosides were dominant only in WP (white skin and purple flesh root) fresh leaves. Results for proximate components found that WP tea was prominent with the enrichment of crude fat (16.71 g/100 g of tea), chlorophyll b (29.41 mg/100 g of tea), cyanidin-3-glucoside (83.59 mg/100 g of tea), pelargonidin-3-glucoside (72.30 mg/100 g of tea) and tannins (1,994.81 mg TAE/100 g of tea). This was followed by RO (red skin and orange flesh root) with more protein content (0.13 g/100 g of tea). In the antioxidant test, OO (orange skin and orange flesh root) had the highest total phenolic content (1,260.92 mg GAE/100 g of tea) and offered the greatest potential of antioxidative activity (12,218.44 mg GAE/100 g of tea). No teas showed any signs of cytotoxicity (LC50 > 1,000 µg/mL). Almost all the tea was green in colour, but a yellow colour indicating lutein or its influence was also detected. In conclusion, WP, RO and OO tea were predominantly served as a low-price healthy beverage with high nutrient levels and antioxidative properties.
HIGHLIGHTS
Edible sweet potato leaves can be served as a low-cost healthy tea beverage
Sweet potato leaf teas enrich of medicinal bioactivities such as cyanidin-3-glucoside, pelargonidin-3-glucoside, tannins, and total phenolic compounds
Sweet potato leaf teas have strong antioxidative activity
GRAPHICAL ABSTRACT
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Amer, Ahmed. „Insights on the Efficacy and Safety of Selected Herbal Teas“. Sciences of Phytochemistry 2, Nr. 2 (04.09.2023): 22–30. http://dx.doi.org/10.58920/sciphy02020022.
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Herbal teas are very common around the world. It has a good therapeutic effect. But due to adulteration, we face an obstacle to using them. The author has collected some clinical trials on commercial herbal tea formulations on the market that have proven their efficacy and safety. So, the future is for herbal medicine owing to people's psychology, minimum adverse reactions, and lower cost. The pharmaceutical manufacturing of herbal tea formulations should be encouraged to use them as add-on therapy or healthy daily beverages at least.
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Xiang, Xiaohui, Yin Jiang, Yanjun Ni, Min Fan, Fang Shen, Xuewei Wang, Jisheng Han und Cailian Cui. „Catechol-O-methyltransferase polymorphisms do not play a significant role in pain perception in male Chinese Han population“. Physiological Genomics 44, Nr. 5 (01.03.2012): 318–28. http://dx.doi.org/10.1152/physiolgenomics.00162.2011.
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Polymorphisms in the human catechol-O-methyltransferase (COMT) gene have been widely studied for their role in pain and analgesia. In this study, sensitivity to potassium iontophoresis, visual analog scale measurements for fixed twofold pain threshold stimulation and pain threshold changes induced by transcutaneous electrical acupoint stimulation (TEAS) were assessed in a population of healthy Chinese males. These results were correlated with the alleles of six single nucleotide polymorphisms (SNP) or diplotypes of common haplotypes designated as low pain sensitive, average pain sensitive, and high pain sensitive in the COMT gene of these subjects. Our results reveal that the alleles of each SNP are not significantly correlated with pain perception except for the rs4633 allele in the 2 Hz TEAS session ( P < 0.05). In addition, the six diplotypes of COMT haplotypes, which cover 92.5% of the Chinese population, are also not correlated with pain perception. Moreover, there were no significant differences in pain threshold changes induced by 2 and 100 Hz TEAS among the diplotypes of each SNP or the various haplotypes. These results suggest that COMT activity do not play a significant role in pain perception and TEAS-induced analgesia in the Chinese Han male population.
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Tipduangta, Pratchaya, Jakaphun Julsrigival, Kritsaya Chaithatwatthana, Nusrin Pongterdsak, Pramote Tipduangta und Sunee Chansakaow. „Antioxidant Properties of Thai Traditional Herbal Teas“. Beverages 5, Nr. 3 (02.07.2019): 44. http://dx.doi.org/10.3390/beverages5030044.
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Recipes for Thai traditional herbal teas have been formulated based on Thai traditional medicine, which tries to achieve a balance of the body’s elements (fire, water, wind and earth) in each season. This study aims to assess the benefits of Thai traditional herbal teas through evaluating their antioxidant properties and measuring the satisfaction levels of healthy volunteers. Antioxidant activity tests performed on 11 tea recipes and on green tea (positive control) included 2,2-diphenyl-1-picrylhydrazyl (DPPH), a radical scavenging assay and a 2,2’-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) assay. In addition, total phenolic contents were determined using a Folin-Ciocalteu assay. Tests of satisfaction were performed on volunteer subjects aged between 18 and 30 years old, using the criteria of color, flavor, taste and overall satisfaction. Among the 11 tea recipes tested, the summer recipe 1 containing Aegle marmelos (L.) Correa, Stevia rebaudiana (Bert.) Bertoni, Pandanus amaryllifolius Roxb. and Morus alba L. demonstrated the most promising antioxidant properties (p > 0.05) and a phenolic content (p > 0.05), which was comparable to green tea. Furthermore, it got the highest satisfaction scores in every assessed category. Therefore, this study shows that Thai traditional herbal teas, developed based on the concepts of Thai traditional medicine, could be a good choice for people looking for health-promoting beverages.
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ÇUHACI, Ülker, Ali ÖZTÜRK, Bora DOĞAN, Ayşe KALKANCI und Uğur TAMER. „Bazı Gıdalarda ve Sağlıklı Kişilerin İdrar Örneklerinde ELISA Yöntemi ile Aflatoksin B1 ve Fumonisin B1 Araştırılması“. Yüksek İhtisas Üniversitesi Sağlık Bilimleri Dergisi 3, Nr. 1 (29.04.2022): 1–5. http://dx.doi.org/10.51261/yiu.2022.00041.
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ABSTRACT Introduction: Mycotoxins are secondary metabolites has been produced by moulds which are contaminating foods in production or storage processes. There are more than 100 mycotoxins known. Aflatoxins and fumonisins are mostly common. These toxins threaten public health and causes economic loss also. Clinical outcomes of exposing to these toxins in low doses are unknown. Methods: In this study, some kind of foods and urine samples of healthy volunteers have been investigated for aflatoxin B1 and fumonisin B1 by ELISA method. Corn and corn based foods, dried-fruits, herbal teas, milk and dairy products have been included in the study. Results: Fumonisin have been determined in 14 of corn and corn based foods and 26 of herbal teas at different levels. A total of 22 urine samples were containing fumonisin B1. Aflatoxin B1 have been detected at various levels in 9 (100%) of different pasteurized milk samples, 26 (100%) of herbal teas samples, 6 of dried-fruits (almonds and peanuts) and red peppers samples and all of the urine samples tested. Discussion: Majority of food products and some of the urine samples were found to be contaminated with mycotoxins. The clinical effects of being exposed to mycotoxins on health should be evaluated in a prospective manner with wide numbers of volunteers. Key words: Mycotoxins, food, healthy urine
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Kitwetcharoen, Haruthairat, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada und Pornthap Thanonkeo. „Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits“. Fermentation 9, Nr. 1 (06.01.2023): 48. http://dx.doi.org/10.3390/fermentation9010048.
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Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called SCOBY. Kombucha can be made from different types of tea, such as black, green, white, red, and oolong teas, yielding various health benefits and properties. Several species of bacteria and yeasts are involved in the fermentation process, which generates many beneficial compounds, such as polyphenols, organic acids, amino acids, vitamins, minerals, organic nitrogens, and hydrolytic enzymes, which have significant health effects and therapeutic properties, such as antioxidant, anti-inflammatory, anticancer, and antimicrobial properties. This review describes recent research on kombucha fermentation, the microbial community in SCOBY, the chemical composition of kombucha, and its health benefits. The adverse effects and prospects of kombucha production were also discussed.
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Kwon, Eunjin, und Anna Mattila. „Comparing benefit- and attribute-based menu assortments: an exploratory study“. Journal of Service Theory and Practice 27, Nr. 1 (09.01.2017): 87–101. http://dx.doi.org/10.1108/jstp-02-2015-0030.
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Purpose The purpose of this paper is to examine the joint effects of menu pages (single page vs multiple pages) and assortment organization (benefit- vs attribute-based) on consumers’ perceptions of variety with large assortments. Design/methodology/approach A 2 (assortment structure: single page vs multiple pages)×2 (assortment organization: benefit- vs attribute-based) experimental between-subjects design was used to test the hypotheses. Findings The results suggest that with a one-page tea menu, participants perceived greater variety with the attribute-based (e.g. black teas, herbal teas, green teas, and oolong teas) menu than with the (e.g. energy-boosting, stress-relief, weight loss, and immune system-improvement) benefit-based menu. Conversely, when the menu was displayed on four pages, participants showed similar perceptions of variety across the two menu types. Research limitations/implications In some contexts, 20 menu items may not be considered a large assortment. Also, the authors did not test consumers’ preexisting preferences. Practical implications When food service operators offer an extensive benefit-based menu, it is advisable to place the options over multiple pages. If the menu needs to be displayed on a single spatial unit (e.g. a black board, or applications on a tablet or smartphone), practitioners should organize the menu based on attributes rather than benefits. Originality/value Although the demand for healthy dining options has led many foodservice operators to apply benefit-based organization to items on their menus, for example, by using terms such as “energy-boosting,” “stress-relief,” “weight-loss,” and “immune system-improvement,” little is known about the effectiveness of such a strategy.
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Moss, Mark, Robert Jones, Lucy Moss, Richard Cutter und Keith Wesnes. „Acute consumption of Peppermint and Chamomile teas produce contrasting effects on cognition and mood in healthy young adults“. Plant Science Today 3, Nr. 3 (30.09.2016): 327. http://dx.doi.org/10.14719/pst.2016.3.3.246.
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This study aimed to assess the acute effects of Peppermint and Chamomile herbal teas on cognitive performance and mood in healthy young adults. A single factor independent groups design was employed. One hundred and eighty undergraduate students volunteered to take part in the study for which they received course credit. Participants were randomly allocated to one of three treatments: Peppermint tea, Chamomile tea or hot water (Control). Mood scales were completed and participants then consumed their drink over a ten minute period and rested for twenty minutes. Cognitive performance was assessed using a tailored version of The Cognitive Drug Research (CDR) computerised assessment system. Post testing mood scales were then completed. Data were analysed using independent groups ANOVAs followed by Tukey post hoc comparisons. The analysis revealed that Peppermint tea significantly improved long term memory and speed of memory compared to both Chamomile and control treatments. Chamomile tea significantly slowed speed of attention and impaired working memory compared to the Peppermint treatment. Peppermint tea significantly increased subjective alertness compared to the Chamomile and control conditions. Chamomile significantly increased subjective calmness compared to the Peppermint treatment. The data show that acute consumption of Peppermint and Chamomile teas can impact on cognition and mood in healthy adults in contrasting directions. The enhancing and arousing effects of Peppermint and calming/sedative effects of Chamomile observed are in keeping with the purported properties of these herbs and suggest beneficial effects can be drawn from their use.
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Villaño, Débora, Monia Pecorari, Maria Francesca Testa, Anna Raguzzini, Angelique Stalmach, Alan Crozier, Claudio Tubili und Mauro Serafini. „Unfermented and fermented rooibos teas (Aspalathus linearis) increase plasma total antioxidant capacity in healthy humans“. Food Chemistry 123, Nr. 3 (Dezember 2010): 679–83. http://dx.doi.org/10.1016/j.foodchem.2010.05.032.
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Minh, Tran Thi Le, Luu Thi Bich Kieu, Son Thi Tuyet Mai, Dang Long Bao Ngoc, Le Thi Bich Thuy, Nguyen Thi Quyen, Ton Trang Anh et al. „Addition of Mentha arvensis in Infusions of Cleistocalyx operculatus Improves the Hedonic Score and Retains the High Antioxidant and Anti Lipid-Peroxidation Effects“. Applied Sciences 13, Nr. 5 (23.02.2023): 2873. http://dx.doi.org/10.3390/app13052873.
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(1) Background: Many human diseases are associated with oxidative stress, which is caused by reactive oxygen species and free radicals generated in living cells. Some biomass extracts derived from various types of plants can act as efficient drugs against pathological disorders related to oxidative stress. Numerous herbal blends have thus been shown to improve health. Cleistocalyx operculatus (Roxb.) Merr. and L.M.Perry teas have been considered in that way. Problem: Because of amertume, the taste of C. operculatus avoids or limits a large use of such alleged healthy leaf infusions. (2) Methods: The phytochemistry, oxygen, free radical scavenging activity, and antilipid peroxidation of C. operculatus teas were here studied in vitro. Then different mixes of C. operculatus and Mentha arvensis were infused together and tasted in a hedonic test. The chemical and biological properties of the best mix were then analyzed. (3) Results: The herbal blend of C. operculatus revealed significant scavenging effects on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with IC50 values of 35.6 µg/mL. Induced by hydroxyl radicals, this beverage could significantly inhibit the lipid peroxidation of mouse brain homogenates. Our results demonstrate that the lipid peroxidation inhibition of dried leaves of C. operculatus might be related to its scavenging effects on oxygen free radicals. This C. operculatus bitter blend was then combined with various amounts of M. arvensis Linn. The taste was evaluated, and further biochemical analyses were conducted on the best 7/3 ratio. They showed that the healthy properties were maintained. (4) Conclusion: The optimized 7/3 ratio of the Cleistocalyx/Mentha mix led to the best results in terms of taste (sensory tests). It is demonstrated that the potential health benefits against oxidative stress remained high as compared with pure C. operculatus infusion.
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Nogueira Silva Lima, Matheus Thomaz, Eric Boulanger, Frédéric J. Tessier und Jacqueline Aparecida Takahashi. „Hibiscus, Rooibos, and Yerba Mate for Healthy Aging: A Review on the Attenuation of In Vitro and In Vivo Markers Related to Oxidative Stress, Glycoxidation, and Neurodegeneration“. Foods 11, Nr. 12 (07.06.2022): 1676. http://dx.doi.org/10.3390/foods11121676.
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The world is currently undergoing a demographic change towards an increasing number of elderly citizens. Aging is characterized by a temporal decline in physiological capacity, and oxidative stress is a hallmark of aging and age-related disorders. Such an oxidative state is linked to a decrease in the effective mechanisms of cellular repair, the incidence of post-translational protein glycation, mitochondrial dysfunction, and neurodegeneration, just to name some of the markers contributing to the establishment of age-related reduction-oxidation, or redox, imbalance. Currently, there are no prescribed therapies to control oxidative stress; however, there are strategies to elevate antioxidant defenses and overcome related health challenges based on the adoption of nutritional therapies. It is well known that herbal teas such, as hibiscus, rooibos, and yerba mate, are important sources of antioxidants, able to prevent some oxidation-related stresses. These plants produce several bioactive metabolites, have a pleasant taste, and a long-lasting history as safe foods. This paper reviews the literature on hibiscus, rooibos, and yerba mate teas in the context of nutritional strategies for the attenuation of oxidative stress-related glycoxidation and neurodegeneration, and, here, Alzheimer’s Disease is approached as an example. The focus is given to mechanisms of glycation inhibition, as well as neuroprotective in vitro effects, and, in animal studies, to frame interest in these plants as nutraceutical agents related to current health concerns.
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Brownbill, Aimee L., Caroline L. Miller und Annette J. Braunack-Mayer. „Industry use of ‘better-for-you’ features on labels of sugar-containing beverages“. Public Health Nutrition 21, Nr. 18 (10.10.2018): 3335–43. http://dx.doi.org/10.1017/s1368980018002392.
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AbstractObjectiveTo examine the ways in which sugar-containing beverages are being portrayed as ‘better-for-you’ (BFY) via features on product labels.DesignCross-sectional audit of beverage labels.SettingAdelaide, Australia. Data on beverage labels were collected from seventeen grocery stores during September to November 2016.SubjectsThe content of 945 sugar-containing beverages labels were analysed for explicit and implicit features positioning them as healthy or BFY.ResultsThe mean sugar content of beverages was high at 8·3 g/100 ml and most sugar-containing beverages (87·7 %) displayed features that position them as BFY. This was most commonly achieved by indicating the beverages are natural (76·8 %), or contain reduced or natural energy/sugar content (48·4 %), or through suggesting that they contribute to meeting bodily needs for nutrition (28·9 %) or health (15·1 %). Features positioning beverages as BFY were more common among certain categories of beverages, namely coconut waters, iced teas, sports drinks and juices.ConclusionsA large proportion of sugar-containing beverages use features on labels that position them as healthy or BFY despite containing high amounts of sugar.
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Zhong, Litao, Julie K. Furne und Michael D. Levitt. „An extract of black, green, and mulberry teas causes malabsorption of carbohydrate but not of triacylglycerol in healthy volunteers“. American Journal of Clinical Nutrition 84, Nr. 3 (01.12.2006): 551–55. http://dx.doi.org/10.1093/ajcn/84.3.551.
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Barakat, H. „Organoleptic acceptability and nutritional evaluation of innovative Moringa oleifera leaves-based herbal teas incorporated various aromatic herbs“. Food Research 6, Nr. 3 (05.06.2022): 269–78. http://dx.doi.org/10.26656/fr.2017.6(3).411.
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The current research aimed at selecting the highest acceptable mixtures of moringa-based herbal teas (MHTs) flavored with various aromatic herbs (AHs). Total phenolic content (TPC), total carotenoids (TC), total flavonoids (TF), total flavonols (TFL), antioxidant activity (AOA), and ascorbic acid (AA) contents of panel favored MHTs were investigated. HPLC analysis following acidic hydrolysis of MHTs to quantify some bioaccessible aglycones was investigated. Mixing Moringa oleifera leaves (MOL) with AHs significantly improved the organoleptic properties depending on the aroma strength of AHs. MHTs with 15-25% ginger rhizomes (GR) and peppermint (PM), MHTs with 25- 35% domestic mint (DM), cinnamon bark (CB), and mountain mint leaves, and MHTs with 35-45% anise seeds (AS), fennel seeds (FS) and green tea (GT) were approved 16 MHTs, organoleptically. Accepted MHTs flavored with GR and AS demonstrated high TPC and TC, while MHTs with MM exhibited high TF and TFL, whereas the highest AOA was recorded for MHTs with GT, CB, and AS. A remarkable increase in quercetin and kaempferol contents in MHTs with GR and catechin and luteolin contents in MHTs with GT was recorded. It could be concluded that prepared MHTs offer significant information for consumers to turn their food preferences into healthy choices regards regular drinks.
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Choi, Bae-young. „A Study on Schizandra Beverage Trend through Literature“. Association for International Tea Culture 63 (30.03.2024): 115–44. http://dx.doi.org/10.21483/qwoaud.63..202403.115.
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The purpose of this study was to explore the history of schizandra beverages in the literature, examine trends over time to characterize them, and suggest implications for expanding their popularity. For this purpose, 18 literatures written or published between the 17th and early 21st centuries were selected for review that specifically documented the ingredients and methods of making schisandra beverages. The results of this study can be summarized as follows: First, the primary types of schisandra beverages in the literature reviewed were teas, infusions, juices, sweetened juices, and concentrates. Second, the secondary types of schisandra beverages utilizing the primary types of schisandra beverages were categorized as galsu and hwachae. Third, in order to expand the popularity of schisandra beverages today, this paper suggested orientation of healthy pleasure, promotion of functionality, merchandising as a newtro beverage, and application of color therapy.
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Castro-Alija, María José, Irene Albertos, Claudia Pérez Íñigo, María López, José María Jiménez, María José Cao, Megan Trayling und Jaime Ruiz-Tovar. „Association between Anxiety Status and Hydration Status in Spanish University Students“. Nutrients 16, Nr. 1 (29.12.2023): 118. http://dx.doi.org/10.3390/nu16010118.
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Anxiety disorders are a very common psychiatric pathology among young university students, and the strategies for its mitigation are limited to the consumption of anxiolytic substances. Adequate hydration is essential for staying healthy, as water is the main component of the human body and of several physiological processes. A state of dehydration, in addition to a negative water balance, has serious consequences on health status. We aimed to determine the association between the degree of anxiety and the level of hydration in Spanish university students. A cross-sectional, observational research study with a sample of 65 female university students was conducted. Over 90% of the study population shows anxiety levels above the 95th percentile. The individuals with anxiety above the 95th percentile showed a negative water balance. The consumption of coffee and herbal teas shows correlations with state anxiety and trait anxiety.
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Ehoche, Elijah Edache, Parth Patel, Chijioke Madu und Johnson Adejoh. „Formulation, Organoleptic Evaluation, and Acceptability of Various Teas from Underutilized Nutritious Herbs Compared with Marketed Chinese and Yellow Lipton Tea“. Borneo Journal of Pharmacy 4, Nr. 1 (28.02.2021): 51–56. http://dx.doi.org/10.33084/bjop.v4i1.1817.
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Herbal teas are nutrient, antioxidant, and hydration rich brews made from herbs and spices and taken for various purposes. The objective of this study was to formulate tea from clove (Syzygium aromaticum), leaves of lemongrass (Cymbopogon citratus), guava (Psidium guajava), and moringa (Moringa oleifera), as well as compared with Chinese and yellow Lipton Tea. The samples were analyzed for comparative sensory analysis using the 7 points hedonic scale. The sensory evaluation result demonstrated that the color of the clove tea sample (5.87) was most acceptable by participants, while the lemongrass tea (4.46) sample was least acceptable amongst all the tea samples. The clove remained the most accepted tea for aroma (6.07), taste (5.92), texture (5.76), general appearance (5.74), and general acceptability (5.93), in 7 points hedonic scale. However, all tea samples were had significant acceptable scores above average (p <0.05). Owing to the above results, these herbs can be successfully used to produce tea of relatively good quality to encourage local consumption of herbs and stay healthy.
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Çelik, Hüseyin, Ahmet Duran Çelik, Seyit Hayran und Aykut Gül. „Fonksiyonel Gıdalara Yönelik Üniversite Öğrencilerinin Bilgi Düzeyleri ve Tüketim Eğilimleri: Çukurova Üniversitesi Örneği“. Turkish Journal of Agriculture - Food Science and Technology 9, Nr. 7 (01.08.2021): 1242–49. http://dx.doi.org/10.24925/turjaf.v9i7.1242-1249.4163.
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In recent years in Turkey, consumers’ interest in functional products is increasing as in many countries. Specifically, consumers tend to consume functional products in order to maintain a healthy life and to prevent several health problems. The aim of this study was to determine the knowledge levels, attitudes and consumption tendency of students at Çukurova University on functional products. In this regard, a survey study was conducted with 103 students at Çukurova University. According to the research results, despite the fact that 70.87% of the respondents never heard the term ‘functional foods’, they consumed some of these products before. The most of the participants stated that they regularly consume mineral enriched-drinks (58.25%) and herbal teas (48.54%). Besides, most of the participants (65.00%) think that functional foods are beneficial for human health. Moreover, the health benefits of functional foods were found as the most important factor that effect consumers’ behaviour and perception.
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Jochmann, Nicoline, Mario Lorenz, Amélie von Krosigk, Peter Martus, Volker Böhm, Gert Baumann, Karl Stangl und Verena Stangl. „The efficacy of black tea in ameliorating endothelial function is equivalent to that of green tea“. British Journal of Nutrition 99, Nr. 4 (05.10.2007): 863–68. http://dx.doi.org/10.1017/s0007114507838992.
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Consumption of tea has been shown to improve endothelial function. It is assumed that catechins are the tea components responsible for these beneficial effects. In black tea, catechin concentrations are significantly lower than in green tea. The present study was designed to compare green and black tea with regard to amelioration of endothelial function. Endothelial function in response to both teas was assessed in bovine aortic endothelial cells (BAEC) and rat aortic rings. To elucidate whether these findings are also applicable to humans, flow-mediated dilation (FMD) and nitro-mediated dilation (NMD) were assessed by ultrasound in twenty-one healthy women before and 2 h after consumption of green and black tea (2 h of FMD and NMD), in comparison with water (control). In BAEC, green and black tea significantly increased endothelial NO synthase activity to the same extent. Similarly, both teas induced comparable endothelial-dependent vasodilation in rat aortic rings. In human subjects, ingestion of green and black tea led to significant increases in FMD: from 5·4 (sd 2·3) to 10·2 (sd 3) % (baseline-adjusted difference (BAD) for 2 h of FMD, green tea v. water: 5·0 (95 % CI 3·0, 7·0) %; P < 0·001) and from 5 (sd 2·6) to 9·1 (sd 3·6) % (BAD for 2 h of FMD, black tea v. water: 4·4 (95 % CI 2·3, 6·5) %; P < 0·001), respectively. The increase in FMD was not significantly different between the two tea preparations (BAD for 2 h of FMD, green tea v. black tea: 0·66 (95 % CI − 0·76, 2·09) %; P = 0·36). NMD did not vary between any of the groups. In conclusion, green and black tea are equally effective in improving endothelial function.
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Nisveta Softić, Halid Makić, Edisa Trumić, Husejin Keran und Melisa Ahmetović. „Risk Assessment of Heavy Metal Fe, Mn, Zn and Cu Intake by Consuming Herbal Tea Thyme“. International Journal for Research in Applied Sciences and Biotechnology 8, Nr. 2 (18.04.2021): 259–61. http://dx.doi.org/10.31033/ijrasb.8.2.34.
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One of the most important public- health tasks is to provide hygienic and healthy food and water, which will not have harmful consequences for the health of consumers, and in this way a safe food trade is ensured, therefore protecting everyone in the chain from the producer to the consumer. This paper presents the concentrations of heavy metals Fe, Mn, Zn and Cu, obtained by atomic absorption spectrophotometry (AAS), from 5 samples of thyme infusion (lat. Thymus serpyllum), which can be found on the market of Travnik. Sample infusions were prepared by holding the filter bags in boiling deionized water for 10 minutes. Mean values of concentrations of these heavy metals were for Fe 0.0508 ± 0.0139 mg/kg, Mn 0.06 ± 0.0069 mg/kg, Zn 0.0436 ± 0.0147 mg/kg, while the Cu content was not detected in any infusion of the said tea. The risk assessment of the intake of tested heavy metals for the health of consumers, expressed through the Hazard Index (HI), which was <1, shows that the samples of analyzed teas are safe for consumption.
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Madurangi, A. D. R., und S. D. T. Maduwanthi. „Edible Flowers in Herbal Beverage Development“. Asian Food Science Journal 23, Nr. 8 (16.07.2024): 1–21. http://dx.doi.org/10.9734/afsj/2024/v23i8731.
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Herbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in herbal beverages. Although several commercialized herbal beverages have been developed with edible flowers, many other edible flowers with medicinal properties remain unexplored. The review further elaborates on the pharmacotherapeutic properties of these flowers, emphasizing their potential to be used in herbal beverage formulations. Additionally, ensuring the food safety aspects of innovative herbal beverages derived from edible flowers by addressing their potential toxicity and microbiological quality is vitally important. Insights presented here pave the way for incorporating edible flowers in herbal beverages, encouraging nutritious and health-promoting beverage development and consumption.
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Gharipour, Mojgan, Arya Mani, Mona Amini Baghbahadorani, Camila Kellen de Souza Cardoso, Shayesteh Jahanfar, Nizal Sarrafzadegan, Cesar de Oliveira und Erika Aparecida Silveira. „How Are Epigenetic Modifications Related to Cardiovascular Disease in Older Adults?“ International Journal of Molecular Sciences 22, Nr. 18 (14.09.2021): 9949. http://dx.doi.org/10.3390/ijms22189949.
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The rate of aging has increased globally during recent decades and has led to a rising burden of age-related diseases such as cardiovascular disease (CVD). At the molecular level, epigenetic modifications have been shown recently to alter gene expression during the life course and impair cellular function. In this regard, several CVD risk factors, such as lifestyle and environmental factors, have emerged as key factors in epigenetic modifications within the cardiovascular system. In this study, we attempted to summarized recent evidence related to epigenetic modification, inflammation response, and CVD in older adults as well as the effect of lifestyle modification as a preventive strategy in this age group. Recent evidence showed that lifestyle and environmental factors may affect epigenetic mechanisms, such as DNA methylation, histone acetylation, and miRNA expression. Several substances or nutrients such as selenium, magnesium, curcumin, and caffeine (present in coffee and some teas) could regulate epigenetics. Similarly, physical inactivity, alcohol consumption, air pollutants, psychological stress, and shift working are well-known modifiers of epigenetic patterns. Understanding the exact ways that lifestyle and environmental factors could affect the expression of genes could help to influence the time of incidence and severity of aging-associated diseases. This review highlighted that a healthy lifestyle throughout the life course, such as a healthy diet rich in fibers, vitamins, and essential elements, and specific fatty acids, adequate physical activity and sleep, smoking cessation, and stress control, could be useful tools in preventing epigenetic changes that lead to impaired cardiovascular function.
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Wagner, Carol L., Andrea D. Boan, Alicia Marzolf, Carolyn W. Finch, Kristen Morella, Connie Guille, Zoe Gardner und Bernadette P. Marriott. „The Safety of Mother’s Milk® Tea: Results of a Randomized Double-Blind, Controlled Study in Fully Breastfeeding Mothers and Their Infants“. Journal of Human Lactation 35, Nr. 2 (13.07.2018): 248–60. http://dx.doi.org/10.1177/0890334418787474.
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Background: Various natural products are reported to improve maternal milk supply yet are not necessarily safe for infants. Researchers have not systematically studied galactagogue teas for safety. Research aim: This study evaluates the safety of a galactagogue tea in breastfeeding women and their infants, assessing short- and long-term adverse effects. Methods: Healthy, exclusively/fully breastfeeding women ( N = 60) with no milk insufficiency were randomized into (1) an all-natural tea containing fruits of bitter fennel, anise, and coriander; fenugreek seed; and other herbs (Mother’s Milk® herbal tea; test) group or (2) a lemon verbena leaf (placebo) group. Maternal diaries captured self-reported maternal and infant adverse effects, tea consumed, and perceived infant satisfaction. Maternal quality of life and psychological state were assessed at baseline and 2 and 4 weeks. Poststudy calls assessed adverse effects through the infants’ age of 12 months. Results: No adverse effects attributable to the interventions were reported at any time point. No differences were found between test and placebo groups in sociodemographic characteristics, maternal or infant adverse symptoms, quality of life, breastfeeding self-efficacy, maternal psychological measures, infant growth, and infant satisfaction (all p >.05). Conclusions: This double-blind, randomized controlled trial (RCT) of an herbal galactagogue versus placebo among healthy, exclusively/fully breastfeeding mothers and infants found no adverse events associated with the test tea across the 30-day study or the first year of their infant’s life. This composite tea appears to present no safety risk for mothers or their young babies.
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Ku, Yee-Shan, Ming-Sin Ng, Sau-Shan Cheng, Annie Wing-Yi Lo, Zhixia Xiao, Tai-Sun Shin, Gyuhwa Chung und Hon-Ming Lam. „Understanding the Composition, Biosynthesis, Accumulation and Transport of Flavonoids in Crops for the Promotion of Crops as Healthy Sources of Flavonoids for Human Consumption“. Nutrients 12, Nr. 6 (08.06.2020): 1717. http://dx.doi.org/10.3390/nu12061717.
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Flavonoids are a class of polyphenolic compounds that naturally occur in plants. Sub-groups of flavonoids include flavone, flavonol, flavanone, flavanonol, anthocyanidin, flavanol and isoflavone. The various modifications on flavonoid molecules further increase the diversity of flavonoids. Certain crops are famous for being enriched in specific flavonoids. For example, anthocyanins, which give rise to a purplish color, are the characteristic compounds in berries; flavanols are enriched in teas; and isoflavones are uniquely found in several legumes. It is widely accepted that the antioxidative properties of flavonoids are beneficial for human health. In this review, we summarize the classification of the different sub-groups of flavonoids based on their molecular structures. The health benefits of flavonoids are addressed from the perspective of their molecular structures. The flavonoid biosynthesis pathways are compared among different crops to highlight the mechanisms that lead to the differential accumulation of different sub-groups of flavonoids. In addition, the mechanisms and genes involved in the transport and accumulation of flavonoids in crops are discussed. We hope the understanding of flavonoid accumulation in crops will guide the proper balance in their consumption to improve human health.
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Awasthi, Prakash, Sujan Bogati, Dipesh Joshi und Prakash Shah. „A Review on Stinging Nettle: Medicinal and Traditional Uses“. Matrix Science Pharma 7, Nr. 4 (2023): 109–11. http://dx.doi.org/10.4103/mtsp.mtsp_21_23.
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In Nepal, stinging nettles, also known as “sisnu” or “bichu ghaas,” play a significant role in cultural and traditional traditions. For the inhabitants of Nepal, stinging nettles have cultural importance in addition to being useful as food and medicine. These stinging plants’ fragile leaves and shoots are used extensively in Nepalese culinary customs to enhance dishes like “sisnu ko saag.” Nettles’ high nutritional value, which is enhanced by their abundance of vitamins, minerals, and proteins, enriches the local diet, especially in rural locations where a variety of vegetables could be hard to come by. Stinging nettles have gained acceptance in conventional medical procedures in addition to their culinary usage. Nettle extracts and teas are frequently used in Nepali communities to treat conditions including joint pain, arthritis, and allergies because they think that nettles have diuretic, anti-inflammatory, and pain-relieving characteristics. In Nepali hair care practices, nettles are also used as a natural cure for preserving healthy hair and scalp. Culturally, the intake of stinging nettles is associated with rites and festivals like Dashain, where it has symbolic meaning. The fibers taken from nettle stalks are used to make traditional fabrics and apparel, conserving artisanal techniques from the past.
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Piórecka, Beata, Małgorzata Jamka-Kasprzyk, Anna Niedźwiadek, Paweł Jagielski und Anna Jurczak. „Fluid Intake and the Occurrence of Erosive Tooth Wear in a Group of Healthy and Disabled Children from the Małopolska Region (Poland)“. International Journal of Environmental Research and Public Health 20, Nr. 5 (04.03.2023): 4585. http://dx.doi.org/10.3390/ijerph20054585.
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Background: The aim of this study was to analyse the relationship between the type and amount of fluid intake and the incidence of erosive tooth wear in a group of healthy children and children with disabilities. Methods: This study was conducted among children aged 6–17 years, patients of the Dental Clinic in Kraków. The research included 86 children: 44 healthy children and 42 children with disabilities. The prevalence of erosive tooth wear using the Basic Erosive Wear Examination (BEWE) index was assessed by the dentist, who also determined the prevalence of dry mouth using a mirror test. A qualitative-quantitative questionnaire on the frequency of consumption of specific liquids and foods related to the occurrence of erosive tooth wear, completed by the children’s parents, was used to assess dietary habits. Results: The occurrence of erosive tooth wear was determined for 26% of the total number of children studied, and these were mostly lesions of minor severity. The mean value of the sum of the BEWE index was significantly higher (p = 0.0003) in the group of children with disabilities. In contrast, the risk of erosive tooth wear was non-significantly higher in children with disabilities (31.0%) than in healthy children (20.5%). Dry mouth was significantly more frequently identified among children with disabilities (57.1%). Erosive tooth wear was also significantly more common (p = 0.02) in children whose parents declared the presence of eating disorders. Children with disabilities consumed flavoured water or water with added syrup/juice and fruit teas with significantly higher frequency, while there were no differences in quantitative fluid intake between groups. The frequency and quantity of drinking flavoured waters or water with added syrup/juice, sweetened carbonated, and non-carbonated drinks were associated with the occurrence of erosive tooth wear for all children studied. Conclusions: The group of studied children presents inappropriate drinking behaviours regarding the frequency and amount of beverages consumed, which, especially in a group of children with disabilities, may contribute to the formation of erosive cavities.
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Adika, Sandeep, Kalyan Vikram Venkata, Mohammed Raiyan, Syed Aafaque, Tazeen Dawood, Muruganandam Sivanandam, J. Suresh Babu, C. Swarnalatha und Abhishek Singh Nayyar. „Evaluation of the effects of different mouthwashes, acidic soft drinks, and herbal teas on shear bond strength of orthodontic stainless steel brackets: A stereomicroscopic study“. International Journal of Academic Medicine 10, Nr. 2 (April 2024): 80–89. http://dx.doi.org/10.4103/ijam.ijam_90_23.
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Background: Premature debonding of brackets often turns out into orthodontic treatment failures and actual treatment delays. The aim of the present study was to evaluate the effects of different mouthwashes, acidic soft drinks, and herbal teas on the shear bond strength of metal (stainless steel) brackets used in orthodontic practice. Materials and methods: For the present study, 100 therapeutically extracted healthy premolar teeth with sound enamel surface were collected from patients who were scheduled for orthodontic treatment. The select teeth were cleansed, whereas the dried enamel surface was etched with 38% phosphoric acid for 15 s following which orthodontic stainless steel brackets (MBT 0.022 SLOT) were bonded with the help of composite resin (3M Unitek Transbond XT Light Cure Adhesive). The prepared teeth were divided into four groups depending on exposure to different mouthwashes, acidic soft drinks, and herbal teas. The shear bond strength values of the specimen were measured using a universal testing machine, whereas debonded surfaces were observed under a stereomicroscope. Statistical analysis was done using the Statistical Package for the Social Sciences (SPSS) version 18.0 (SPSS Inc., Chicago, IL, USA). One-way analysis of variance and Tukey’s multiple post hoc procedures were used for statistical analysis. P <0.05 was considered statistically significant. Results: The results obtained in the present study suggested that the highest mean shear bond strength observed was in case of Group II specimen with a mean value of 11.83 ± 1.92 MPa, whereas the least shear bond strength was observed in case of Group III specimen with a mean value of 10.33 ± 1.31 MPa, with the results being statistically significant (P = 0.014). Conclusions: Within the limitations of the present study, it was concluded that comparatively lesser/weaker shear bond strength values were observed in case of specimen belonging to Group III, wherein among the 30 teeth belonging to Group III, 12 teeth showed shear bond strength value of 9 MPa which was the lowest in the study. The following core competencies are addressed in this article: Practice-based learning and improvement, Patient care and procedural skills, Systems-based practice, Medical knowledge.
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Park, Sohyun, Seung Hee Lee, Amy L. Yaroch und Heidi M. Blanck. „Reported Changes in Eating Habits Related to Less Healthy Foods and Beverages during the COVID-19 Pandemic among US Adults“. Nutrients 14, Nr. 3 (26.01.2022): 526. http://dx.doi.org/10.3390/nu14030526.
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Background: The COVID-19 pandemic has triggered stress, anxiety, and disruption to many individuals’ daily lives, which might impact eating habits. Objective: To examine changes in eating habits related to less healthy foods and beverages during the early phase of the COVID-19 pandemic among US adults. Design: Cross-sectional study. Participants/setting: Authors used SummerStyles data gathered in June 2020 among 3916 US adults (≥18 years). Main outcome measures: The outcome of interest was the reported frequency of consuming more (1) unhealthy snacks and desserts including chips, cookies, and ice cream and (2) sugar-sweetened beverages (SSBs) like regular soda, fruit drinks, sports/energy drinks, sweetened coffee/teas during the COVID-19 pandemic. Responses were categorized as Never/Rarely, Sometimes, or Often/Always. Explanatory variables were sociodemographics, weight status, and census regions. Statistical analyses performed: We used multinomial regressions to calculate adjusted odds ratios (AOR) for Sometimes or Often/Always consuming more unhealthy snacks/desserts (vs. Never/Rarely); and Sometimes or Often/Always more SSBs (vs. Never/Rarely). Results: Overall, 36% of adults reported sometimes consuming more unhealthy snacks/desserts; 16% did so often/always. Twenty-two percent of adults reported sometimes drinking more SSBs; 10% did so often/always. Factors significantly associated with higher odds of reporting often/always consuming more unhealthy snacks/desserts were younger adults (AOR range = 1.51–2.86 vs. adults ≥65 years), females (AOR = 1.58 vs. males), non-Hispanic Black (AOR = 1.89 vs. non-Hispanic White), lower household income (AOR = 2.01 for <USD 35,000 vs. ≥USD 100,000), and obesity (AOR = 1.56 vs. underweight/healthy weight). Factors significantly associated with odds of Often/Always drinking more SSBs were being younger (AOR range = 2.26–4.39 vs. adults ≥65 years), non-Hispanic Black (AOR = 3.25 vs. non-Hispanic White), Hispanic (AOR = 1.75 vs. non-Hispanic White), non-Hispanic Other race/ethnicity (AOR = 2.41 vs. non-Hispanic White), lower education (AOR = 2.03 for ≤high school; AOR = 1.80 for some college vs. college graduate), lower household income (AOR range = 1.64–3.15 vs. ≥USD 100,000), and obesity (AOR = 1.61 vs. underweight/healthy weight). Conclusions: Consuming more sugary foods and SSBs during the first phase of the pandemic was higher in younger adults, lower-income adults, people of racial/ethnic minority groups, and adults with obesity. Dietary shifts to less healthy foods and drinks may influence metabolic health if sustained long-term. Implementing strategies to support individual’s healthy eating habits during the ongoing pandemic and the pandemic recovery may benefit health and wellness.
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STANKOVIĆ, Milan S., Tatjana Lj MITROVIĆ, Ivana Z. MATIĆ, Marina D. TOPUZOVIĆ und Slaviša M. STAMENKOVIĆ. „New Values of Teucrium species: in Vitro Study of Cytotoxic Activities of Secondary Metabolites“. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 43, Nr. 1 (16.05.2015): 41–46. http://dx.doi.org/10.15835/nbha4319746.
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The cytotoxicity of seven Teucrium species, a long time ago used as a food spices, for beverages and teas preparing, as well as therapeutics for digestive and respiratory diseases, were examined against human cervix adenocarcinoma HeLa, human melanoma Fem-x, human chronic myelogenous leukemia K562 and human breast adenocarcinoma MDA-MB-361 cells. MTT assay was used for determination of target cell survival. The most prominent cytotoxic effect was observed against K562 cells, especially by T. scordioides, T. montanum and T. botrys. All Teucrium extracts showed good cytotoxic activity on HeLa cells, but very low cytotoxic effect on MDA-MB-361 cells. In addition, the cytotoxic activities of T. scordioides and T. montanum extract were tested on healthy resting and phytohaemagglutinin-stimulated peripheral blood mononuclear cells (PHA-stimulated PBMC). T. scordioides and T. montanum extracts at concentration of 200 µg/ml reduced the resting PBMC and PHA-stimulated PBMC survival up to 10% and 20%, while the reduction of K562 cell survival at the same concentration of extracts was 94% and 97%, respectively. These results point to selectivity in their antitumor actions. Teucrium species can be regarded as promising candidates for natural plant sources of effective biological compounds as a supplements in the food industry, as well as for therapeutic use.
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Capodice, Jillian, Kelli Herrlinger, Michael Ceddia, Diana Chirouzes und Aaron Katz. „A randomized double blind study of a green and black tea agent, AssuriTEA®, in healthy male subjects“. Functional Foods in Health and Disease 5, Nr. 10 (31.10.2015): 350. http://dx.doi.org/10.31989/ffhd.v5i10.227.
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Background: Green and black teas have known anti-oxidant and anti-inflammatory properties. The current study was a prospective randomized, double-blind, placebo controlled study of 3 doses of a water-extracted green and black tea agent (AssuriTEA® [AT]). Methods: Subjects who met inclusion criteria were randomized to one of four groups: 1000, 500, or 250 mg AT or placebo for 28 days. At baseline (BL) and day 28, serum antioxidant capacity, quality of life and safety were assessed. Results: Of the 55 subjects screened, 43 were considered evaluable. Age was 56.77 ± 2.83 years (mean ± SEM). Evaluable subjects demonstrated improved antioxidant status, as measured by ferric iron reducing antioxidant power at all doses over the placebo (p < 0.05). There was significant improvement in cellular antioxidant protection in the 1000 mg AT group versus the placebo (p=0.032). Glucose levels were higher in the placebo group versus the 250 mg AT group (p=0.023) and there was a significant improvement in systolic blood pressure in the 250 mg AT group at day 28 versus BL (p=0.048). In the 1000 mg AT group, there was a significant decrease in systolic blood pressure at day 28 versus BL (p=0.017). There was a significant improvement in the vitality category in the 1000 mg AT group (p=0.029). Overall, AT was safe and well tolerated with no differences in adverse events or serum chemistries between groups. Conclusions: Results demonstrate that the administration of AT resulted in improvement of serum antioxidant status, vitality level, blood glucose, and systolic blood pressure in test subjects. Key Words: Green tea, black tea, Camellia sinensis, antioxidant status, blood glucose, systolic blood pressure, and quality of life
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Maruapey, Azis, Lona Helti Nanlohy, Fajrianto Saeni, Sanny Hahury und Rajab Lestaluhu. „EMPOWERMENT OF THE KLAYILI FOREST FARMERS GROUP (KTH) IN MAKING AGARWOOD TEA IN KLAYILI VILLAGE, KLAYILI DISTRICT, SORONG REGENCY“. Indonesian Journal of Engagement, Community Services, Empowerment and Development 2, Nr. 3 (03.12.2022): 277–83. http://dx.doi.org/10.53067/ijecsed.v2i3.71.
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Agarwood plants have been used more parts of the stem which contains high economic value sapwood. However, it turns out that gaharu leaves have the potential to be developed as a source of natural antioxidant compounds so that they can be made into herbal teas that are healthy, safe and suitable for consumption. This workshop is an effort to empower the Klayili Forest Farmers Group (KTH) in Sorong Regency to process agarwood leaf into herbal tea drinks. The method of implementing this Community Service (PkM) activity is a workshop focused on community empowerment efforts through Forest Farmers Groups in making tea from agarwood leaf. Implementation of Community Service (PkM) is carried out in the form of workshops with practical demonstrations. The results of Community Service (PkM) activities in the form of Empowerment of the Klayili Forest Farmer Group (KTH) in the Production of Herbal Tea Made from Agarwood Raw Materials in Klayili Village include among others: 1. Inter-competent preparation and coordination stage; 2). Preparation of facilities and infrastructure for making gaharu tea; and 3). The process of making gaharu tea, which includes taking raw materials, sorting leaves, cleaning leaves, drying, chopping, blending, oxidation of leaves, and packaging. Based on the results of the activity, there was an increase in understanding related to the procedure for making gaharu tea starting from preparation, processing and packaging
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Girolametti, Federico, Anna Annibaldi, Silvia Illuminati, Elisabetta Damiani, Patricia Carloni und Cristina Truzzi. „Essential and Potentially Toxic Elements (PTEs) Content in European Tea (Camellia sinensis) Leaves: Risk Assessment for Consumers“. Molecules 28, Nr. 9 (28.04.2023): 3802. http://dx.doi.org/10.3390/molecules28093802.
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Tea (Camellia sinensis) is the second most consumed beverage worldwide, playing a key role in the human diet. Tea is considered a healthy drink, as its consumption has been linked to a lower risk of cardiovascular disease-related events and death, stroke, metabolic syndrome and obesity. However, several studies have shown that C. sinensis is a hyperaccumulator of Al and other elements that are considered potentially toxic. In the present study, the contents of 15 elements (both essential and toxic) were determined for the first time in tea leaves collected in tea gardens located in six different European countries and processed to provide black and green tea. The results showed that Al was the major toxic element detected, followed by Ni, Cr, Pb, As, Cd, Ag, and Hg. Essential elements were detected in the order of Mn, Fe, Zn, Cu, Co, and Se. Statistically significant correlations (p < 0.05) were found in the distribution of some elements, highlighting mechanisms of synergic or antagonist interaction. Multivariate analysis revealed that geographical origin was the main driver in clustering the samples, while the different treatment processes (black or green) did not significantly affect the contents of elements in the leaves. The estimation of potential non-carcinogenic risk revealed no risk for the consumption of European teas for consumers in terms of potentially toxic elements.
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Iermakov, Sergii, Tetiana Yermakova und Krzysztof Prusik. „Modeling the gameplay actions of elite volleyball players and teams based on statistical match reports“. Pedagogy of Health 2, Nr. 2 (31.12.2023): 50–64. http://dx.doi.org/10.15561/health.2023.0202.
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Background and Study Aim. In modern sports analysis statistical modeling of gameplay actions based on match data is becoming a key tool for optimizing training processes and tactical preparation. The aim of the research is to create models of volleyball players' actions based on statistical reports of the 2022 World Championship matches.
Materials and methods. The study used statistical data on the World Volleyball Championship matches among men. The data was extracted from open internet sources and converted into tables in CSV format. These tables were processed in the PyCharm programming environment using Python code. The pandas library was used for data analysis and statistical operations, and 'scikit-learn' for machine learning.
Results. Models are presented that best predict the results for teams and volleyball players. Important features for teams have been identified, indicating the successful execution of game elements for the team. The regression equations for the team represent a linear combination of various gameplay metrics that affect the total number of points the team scores in a match. They also emphasize the importance of action elements. Linear regression equations predict the total number of points a volleyball player scores based on various statistical indicators.
Conclusions. It is recommended to use statistical modeling to optimize training and tactical strategies based on key gameplay metrics. Linear regression equations can assist in evaluating the effectiveness of a player and team. Regular data updates will ensure the relevance of models for better match preparation. Consideration should be given to the possibilities of implementing analytical tools based on the developed models into training programs to optimize the team's preparation for future matches.
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Negreanu-Pirjol, Bogdan-Stefan, Ovidiu Cristian Oprea, Ticuta Negreanu-Pirjol, Florentina Nicoleta Roncea, Ana-Maria Prelipcean, Oana Craciunescu, Andreea Iosageanu et al. „Health Benefits of Antioxidant Bioactive Compounds in the Fruits and Leaves of Lonicera caerulea L. and Aronia melanocarpa (Michx.) Elliot“. Antioxidants 12, Nr. 4 (18.04.2023): 951. http://dx.doi.org/10.3390/antiox12040951.
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Lonicera caerulaea L. and Aronia melanocarpa (Michx.) Elliot fruits are frequently used for their health benefits as they are rich in bioactive compounds. They are recognized as a source of natural and valuable phytonutrients, which makes them a superfood. L. caerulea presents antioxidant activity three to five times higher than other berries which are more commonly consumed, such as blackberries or strawberries. In addition, their ascorbic acid level is the highest among fruits. The species A. melanocarpa is considered one of the richest known sources of antioxidants, surpassing currants, cranberries, blueberries, elderberries, and gooseberries, and contains one of the highest amounts of sorbitol. The non-edible leaves of genus Aronia became more extensively analyzed as a byproduct or waste material due to their high polyphenol, flavonoid, and phenolic acid content, along with a small amount of anthocyanins, which are used as ingredients in nutraceuticals, herbal teas, bio-cosmetics, cosmeceuticals, food and by the pharmaceutical industry. These plants are a rich source of vitamins, tocopherols, folic acid, and carotenoids. However, they remain outside of mainstream fruit consumption, being well known only to a small audience. This review aims to shed light on L. caerulaea and A. melanocarpa and their bioactive compounds as healthy superfoods with antioxidant, anti-inflammatory, antitumor, antimicrobial, and anti-diabetic effects, and hepato-, cardio-, and neuro-protective potential. In this view, we hope to promote their cultivation and processing, increase their commercial availability, and also highlight the ability of these species to be used as potential nutraceutical sources, helpful for human health.
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Sousa, Filipe do Carmo Aleixo, Erika Fraga de Souza, Andressa Moreira de Souza, Alexandra Mara Goulart Nunes Mamede, Edna Maria Morais Oliveira und Otniel Freitas-Silva. „Considerations on the authenticity and nutritional aspects of green coffee products consumed in Brazil“. Concilium 24, Nr. 9 (02.05.2024): 83–103. http://dx.doi.org/10.53660/clm-3279-24h05.
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Several benefits have been attributed to the consumption of green coffee, in the form of capsules or teas, mainly due to its high content of phenolic acids, which allegedly show antioxidant, antimutagenic, and anticarcinogenic activities in vitro. Chlorogenic acid is the phenolic compound present in greater proportion in coffee and the consumption of green coffee extract has been associated with health and loss of weight. However, beyond these bioactive compounds with a healthy appeal, other compounds which can have deleterious health effects should be considered in the consumption of these extracts, such as the presence of contaminants (ochratoxin A and its producing fungi), phytates, and tannins, which exhibit anti-nutritional characteristics. In that sense, this manuscript seeks to assess the composition of commercial green coffee extracts, analyzing their authenticity, nutritional and anti-nutritional aspects, to provide technical information for a qualified discussion about the effective healthiness of the consumption of commercial green coffee extracts. Nine samples of green coffee food supplements were selected and a product was prepared to serve as a standard. It was possible to identify coffee DNA in six of the commercial samples of food supplements. The products had antioxidant activity between 33 and 2408 µmol of Trolox/g. It was possible to identify chlorogenic acid in all samples with concentrations ranging from 0.023 - 20 mg / g of coffee. Six samples presented positive values for ochratoxin A, despite being within the limits of the coffee roasted legislation, there is a certain concern about the safety of these supplements.
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Park, Sohyun, Amy Yaroch und Heidi Blanck. „Changes in Consumption of Foods and Beverages With Added Sugars During the COVID-19 Pandemic Among US Adults“. Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 242. http://dx.doi.org/10.1093/cdn/nzab029_043.
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Abstract Objectives To examine changes in intake of foods and beverages with added sugars during the COVID-19 pandemic among US adults to understand groups at risk for decreasing dietary quality. Methods We used SummerStyles data collected in June 2020 (3,916 US adults, ≥18 y). The outcome was the reported frequency of 1) consuming more unhealthy snacks and desserts including chips, cookies, and ice cream and 2) drinking more sugary drinks like regular soda, fruit drinks, sports/energy drinks, sweetened coffee/teas during the COVID-19 pandemic. Responses were categorized as Never/Rarely, Sometimes, or Often/Always. Exposure variables were sociodemographics, currently having children (<18 y), weight status, and Census regions. Multinomial regressions were used to estimate adjusted odds ratios (OR) for Sometimes or Often/Always consuming more unhealthy snacks/desserts (vs. Never/Rarely); and Sometimes or Often/Always more sugary drinks (vs. Never/Rarely). Results 36% of adults reported Sometimes consuming more unhealthy snacks/desserts; 16% did so Often/Always. 22% of adults reported Sometimes drinking more sugary drinks; 10% did so Often/Always. Factors significantly associated with higher odds of reporting Often/Always consuming more unhealthy snacks/desserts were younger adults (OR range = 1.51–2.86 vs. adults ≥65 y), females (OR = 1.58), non-Hispanic (NH) Black (OR = 1.89 vs. NH White), lower household income (OR = 2.01 for < $35K vs. ≥$100K), and obesity (OR = 1.56 vs. underweight/healthy weight). Factors significantly associated with odds of Often/Always drinking more sugary drinks were being younger (OR range = 2.26–4.39 vs. adults ≥65 y), NH Black (OR = 3.25), Hispanic (OR = 1.75), NH other (OR = 2.41 vs. NH White), lower education (OR = 2.03 for ≤high school; OR = 1.80 for some college vs. college graduate), lower household income (OR range = 1.64–3.15 vs. ≥$100k), and obesity (OR = 1.61 vs. underweight/healthy weight). Conclusions Consuming more foods and beverages with added sugars during the pandemic was higher in younger adults, racial/ethnic minority groups, lower-income adults, and adults with obesity. Dietary changes such as these may impact metabolic health if continued long-term. Implementing strategies to ensure these dietary changes are not permanent may benefit future health. Funding Sources Solely for author's time from their institutions.
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Willems, Mark Elisabeth Theodorus, und Cameron Thomas Foster. „Effects of three-week intake of Matcha green tea powder on heart rate variability metrics“. Dietary Supplements and Nutraceuticals 3, Nr. 1 (23.01.2024): 1. http://dx.doi.org/10.31989/dsn.v3i1.1230.
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Introduction: Compared to other green teas, higher intake of multiple phytochemicals is achieved with Matcha green tea consumption. Green tea consumption is known to have metabolic effects but is also consumed for supposed calming effects. The aim of the present study was to examine the effects of encapsulated Matcha green tea on heart rate variability metrics during supine rest, as well as on physiological and metabolic responses during both supine rest and moderate-intensity exercise. Methods: Healthy females (n=8, age: 22±3 yrs, body mass: 68±11 kg, height: 162±5 cm) volunteered. The study employed a placebo-controlled, randomised cross-over design. Time-domain heart rate variability metrics during supine rest (n=5) and physiological and metabolic responses using indirect calorimetry techniques during supine rest and 60-min of moderate-intensity (~ 4-METs) treadmill walking (speed: 4.4±0.5 km·h-1) were measured following 3 weeks of 3 g·day-1 of Matcha green tea or placebo. Results: During supine rest with Matcha green tea, all participants had lower heart rates by 13±7% (P=0.01, d= -1.45), higher mean beat-to-beat RR intervals by 16±9% (P=0.03, d=1.25), higher SDNN by 44±32% (P=0.01, d=0.76) and higher pNN50 by 139±139% (P<0.01, d=1.28). Matcha green tea had no effects on the physiological and metabolic responses during supine rest and moderate-intensity treadmill walking (e.g. respiratory exchange ratio, placebo: 0.78±0.04; Matcha: 0.78±0.03, P=0.87). Fat oxidation during supine rest was correlated (r=0.75, P<0.01) with the moderate-intensity walking induced fat oxidation. Conclusions: In young adult healthy females, Matcha green tea beneficially effects heart rate variability metrics during supine rest indicating an alteration in parasympathetic nervous activity and therefore suggestive of a relaxing effect. Matcha green tea did not change the metabolic responses during supine rest and exercise possibly due to the low respiratory exchange ratio in the female cohort. Future work should address the effectiveness of Matcha green tea during conditions of psychological stress.Keywords: Matcha green tea, heart rate variability, rest, walking, substrate oxidation
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Moser, Karin S., Jeremy F. Dawson und Michael A. West. „Antecedents of team innovation in health care teams“. Creativity and Innovation Management 28, Nr. 1 (19.09.2018): 72–81. http://dx.doi.org/10.1111/caim.12285.
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