Dissertations / Theses on the topic 'Green tea'
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Yu, Sze-tak. "Effects of Chinese green tea and tea catechins on lipolysis." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21106137.
Full text余詩德 and Sze-tak Yu. "Effects of Chinese green tea and tea catechins on lipolysis." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31969677.
Full textCheng, Tak-him Terence. "Neuroprotective effect of green tea extracts." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/b40203517.
Full text何禮昌 and Lai-cheong Ho. "Effects of green tea on ovariectomized rats." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31970540.
Full textHo, Lai-cheong. "Effects of green tea on ovariectomized rats." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?
Full textMudau, Fhatuwani N. "Growth, development and chemical composition of bush tea (Athrixia phylicoides L.) as affected by seasonal nitrogen, phosphorus and potassium nutrition." Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-08242006-133149.
Full textMcArdle, Nicholas J. "The antigenotoxic effect of tea." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390574.
Full textAvila, Alejandra. "Experimental study of the effects of green tea on improving the outcomes of BALB/c mice infected with Leishmania Mexicana." To access this resource online via ProQuest Dissertations and Theses @ UTEP, 2009. http://0-proquest.umi.com.lib.utep.edu/login?COPT=REJTPTU0YmImSU5UPTAmVkVSPTI=&clientId=2515.
Full textCharoenchon, Nisamanee. "Can green tea catechin supplement protect against photoageing?" Thesis, University of Manchester, 2016. https://www.research.manchester.ac.uk/portal/en/theses/can-green-tea-catechin-supplement-protect-against-photoageing(64eefb5f-ef37-4900-9c03-3477c8a74e50).html.
Full textZheng, Yuanyuan. "PROTECTION AGAINST ENDOTHELIAL INFLAMMATION BY GREEN TEA FLAVONOIDS." UKnowledge, 2010. http://uknowledge.uky.edu/gradschool_diss/64.
Full textQuartley, Benjamin J. P. "The antioxidant activity of green tea in vivo." Thesis, University of Surrey, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308646.
Full textMcConnell, Paul S. "Green tea antioxidants inhibition of oxidation and mutation." Morgantown, W. Va. : [West Virginia University Libraries], 2001. http://etd.wvu.edu/templates/showETD.cfm?recnum=2052.
Full textOhanessian, Natalie. "Developing a green tea based natural energy drink /." Click here to view, 2009. http://digitalcommons.calpoly.edu/fsnsp/1.
Full textProject advisor: Hany Khalil. Title from PDF title page; viewed on Jan. 14, 2010. Includes bibliographical references. Also available on microfiche.
Clarke, Kayleigh Anne. "Bioavailability and bioactivity of green tea catechins in skin." Thesis, University of Leeds, 2013. http://etheses.whiterose.ac.uk/6354/.
Full textCai, Yan. "Clinical and pre-clinical pharmacokinetics of green tea polyphenols." Diss., The University of Arizona, 2002. http://hdl.handle.net/10150/280157.
Full textShelley, James. "Investigating the Fluoride Content in Black and Green Tea." Scholarship @ Claremont, 2019. https://scholarship.claremont.edu/cmc_theses/1998.
Full textGreen, Eric D. "The Effect of Green Tea Extract on Endurance Performance in Young Adults." Digital Archive @ GSU, 2010. http://digitalarchive.gsu.edu/nutrition_theses/29.
Full textMudau, Fhatuwani Nixwell. "Growth, development and chemical composition of bush tea (Athrixia Phylicoides L.) as affected by seasonal nitrogen, phosphorus, and potassium nutrition." Thesis, University of Pretoria, 2006. http://hdl.handle.net/2263/27502.
Full textCopeland, Emma. "Biomarkers of flavonoid consumption for the evaluation of dietary burden." Thesis, University of Surrey, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320904.
Full textCanda, Bartolomeu David. "Modulation of oxidative stress by rooibos (aspalathus linearis) herbal tea, chinese green (camellia sinensis) tea and commercial tea supplements using a rodent model." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/1506.
Full textHuman and experimental animal studies have shown that biomarkers of oxidative damage are elevated in subjects with certain diseases or risk factors. Consequently, it is hypothesized that oxidative stress plays an important role in the pathogenesis of these diseases and that dietary intake of, or supplementation with antioxidants may be protective or be useful therapeutic targets. This study was designed to investigate the modulatory effect of Camellia sinensis (Chinese green tea), Aspalathus linearis (rooibos herbal tea) and the two commercial supplements on the antioxidant status of the liver and kidney of tert-butyl hydroperoxide (t-BHP)-induced oxidative stress male Wistar rats. Rooibos and green tea are beverages well-known for their antioxidant content. Based on the specific beverage consumed, sixty male Wistar rats were randomly assigned into six groups, i.e. fermented rooibos (FRT), unfermented rooibos (URT), Chinese green tea (CGT), rooibos supplement (RTS), Chinese green tea supplement (GTS) and control (CTL). The animals had free access to the respective beverages and standard diet for 10 weeks, while oxidative stress was induced during the last 2 weeks via intraperitoneal injection of 30 μM of t-BHP per 100 g body weight. Among all the beverage and/or supplement preparations, the commercial rooibos supplement had the highest total polyphenol content and antioxidant activity while fermented rooibos, as previously shown, had a lower antioxidant content and potency when compared to its unfermented counterpart. The ability of these beverages and/or supplements to modulate the antioxidant status in tissues was organ specific and varied according to the assessment method. When considering the liver, the intake of unfermented rooibos, Chinese green tea and the commercial rooibos supplement significantly (P<0.05) restored the t-BHP-induced reduction and increased the antioxidant status with regards to oxygen radical absorbance capacity and trolox equivalent antioxidant capacity (TEAC) levels. All the beverages and/or supplements also significantly (P<0.05) enhanced the renal antioxidant capacity as assessed by the TEAC assay. In what may be an indication of decreased oxidative stress, all the beverages were associated with a general decline in activities of the antioxidant enzymes which reached significant levels in renal superoxidase dismutase activity. Generally, the beverages did not impact significantly on lipid peroxidation (LPO) although there were differing trends in the two LPO markers assessed. While thiobarbituric acid reactive substances levels showed a declining trend in both tissues, the conjugated dienes were generally elevated. In conclusion, this study confirms Camellia sinensis and Aspalathus linearis as well as their two supplements as good sources of dietary antioxidants and results demonstrated that rooibos and green tea improved the liver and kidney antioxidant capacity of oxidative stress-induced rats. Their impact on antioxidant status in rats was shown to vary between organs and according to the method of assessment. Hence multi-method, multi-organ assessment may be a more informative approach in in vivo antioxidant studies.
Mai, Dan Karen. "Effect of green tea on diet-induced obesity in rats." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23295090.
Full textVan, der Merwe Johanna Debora. "A comparative study on protection of Cyclopia spp. (Honeybush), Aspalathus linearis (Rooibos) and Camellia sinensis teas against Aflatoxin B1 induced mutagenesis in the Salmonella mutagenicity assay : possible mechanisms involved /." Link to the online version, 2005. http://hdl.handle.net/10019/1256.
Full textAlexander, Lara. "Effects of steam treatment and storage on green honeybush quality." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/97808.
Full textENGLISH ABSTRACT: Application of steam treatment to green Cyclopia maculata and C. longifolia to modulate their aroma and flavour profile, without detrimental effects on colour and individual phenolic content, was investigated. Steam treatment (96 °C, atmospheric pressure) of different time periods was applied to the shredded, fresh plant material before drying (STBD; 0, 30, 60, 90 and 120 s) or the herbal tea product after drying (STAD; 0, 1, 2, 3, and 4 min). Steam treatment of 60 s or longer resulted in a significant (p < 0.05) decrease in vegetative (‘green grass’ and ‘hay/dried grass’) and cereal (‘oats/porridge/grains’) aroma and flavour intensities, with an increase in some fruity (‘tropical fruit’ and ‘guava’) and ‘fruity-sweet' aroma intensities. These changes manifested to a greater degree for plant material subjected to STBD, while they were less prominent for C. longifolia compared to C. maculata. Additionally, 19 aroma compounds were instrumentally identified in the volatile fraction of C. maculata infusions prepared from STBD plant material. Of these, seven correlated well with green honeybush vegetative and cereal aroma attributes associated with unsteamed samples. Steaming thus resulted in the rapid loss of some of these highly volatile ‘green’-associated aroma compounds. Steam treatment of more than 60 s, regardless of STBD or STAD, was not detrimental to green colour, and individual phenolic content was not greatly affected. The 30 s STBD treatment of C. maculata, however, led to the rapid loss of green colour and oxidation of phenolic compounds, without considerable aroma improvement. This highlights the need for process control during green honeybush production. Storage stability of steamed (60 s, STBD) and unsteamed green C. maculata was investigated under low (0 °C; moisture impermeable packaging) and normal (25 °C at 60% relative humidity (RH); semi-moisture-permeable sachets) temperature storage conditions (LTS and NTS, respectively) over 6 months and high temperature storage (HTS) conditions (40 °C at 75% RH; semimoisture- permeable sachets) for 1 month. HTS conditions, after 1 month, seemed to emulate changes occurring over 6 months at NTS conditions, with little change detected at LTS conditions. Despite noticeable green colour loss over the respective storage periods at NTS and HTS conditions, individual phenolic compounds were not severely affected. NTS and HTS led to the progressive development of sought-after fermented honeybush sensory attributes, especially in unsteamed samples. These include prominent fruity (‘stewed fruit’, ‘apricot jam’ and ‘marmalade’) aromas and flavours, ‘general sweet’ and ‘fruity-sweet’ aromas and a sweeter taste. The collated descriptive sensory data were used to generate a preliminary sensory wheel for green honeybush aroma, and another for flavour, taste and mouthfeel. The sensory profile of green honeybush was finally described as a dominant vegetative aroma and flavour, prominent sweetassociated and slightly fruity aroma, with sweet and notably bitter tastes and an astringent mouthfeel. By combining the sensory data, it was clear that the major effects of storage outweighed those of steam treatments, suggesting that storage of 3 to 6 months may improve sensory quality, although colour may be slightly compromised. Immediate sensory manipulation and thus improvement, however, may be achieved to a lesser degree in the short term by STBD.
AFRIKAANSE OPSOMMING: Die toepassing van stoombehandeling van groen Cyclopia maculata en C. longifolia vir die modulasie van hul aroma en geur profiel, sonder gepaardgaande nadelige gevolge op kleur en individuele fenoliese inhoud, is ondersoek. Stoombehandeling (96 °C, atmosferiese druk) van verskeie tydstippe is toegepas op die gekerfde, vars plantmateriaal voor droging (SBVD; 0, 30, 60, 90 en 120 s) of die groen teeproduk ná droging (SBND; 0, 1, 2, 3 en 4 min). Stoombehandeling van 60 s of langer het tot 'n betekenisvolle (p < 0.05) afname in vegetatiewe (‘groen gras’ en ‘hooi/gedroogde gras’) en graan (‘hawer/pap/graan’) aroma en geur intensiteite gelei, met 'n toename in sommige vrugtige (‘tropiese vrugte’ en ‘koejawel’) en ‘vrugtige-soet’ aroma intensiteite. Hierdie veranderinge was meer merkbaar in die SBVD behandeling, terwyl C. longifolia minder vatbaar vir hierdie veranderinge was as C. maculata. Daarbenewens is 19 aromaverbindings in die vlugtige fraksie van C. maculata aftreksel voorberei van SBVD plantmateriaal instrumenteel geïdentifiseer. Sewe hiervan het goed gekorreleer met heuningbos vegetatiewe en graan aromas wat verband hou met ongestoomde monsters. Stoombehandeling het dus gelei tot die vinnige verlies van sommige van hierdie baie vlugtige ‘groen’-geassosieërde aromaverbindings. Stoombehandeling vir langer as 60 s, ongeag van SBVD of SBND, het nie die groen kleur en individuele fenoliese inhoud grootliks nadelig beïnvloed nie. ‘n SBVD behandeling van 30 s het egter tot die vinnige verlies van groen kleur en oksidasie van fenoliese verbindings, sonder aansienlike aroma verbetering van C. maculata gelei. Dít beklemtoon die noodsaaklikheid vir prosesbeheer tydens groen heuningbosproduksie. Stabiliteit van gestoomde (60 s, SBVD) en ongestoomde groen C. maculata tydens opberging onder lae (0 °C; vog-ondeurlaatbare verpakking) en normale (25 °C by 60% relatiewe humiditeit (RH); semi-vogdeurlaatbare sakkies) temperatuur opbergingtoestande (LTO en NTO, onderskeidelik) oor 6 maande en hoë temperatuur opbergingtoestande (40 °C by 75% RH; semivogdeurlaatbare sakkies; HTO) vir 1 maand, is ondersoek. HTO het na 1 maand soortgelyke veranderinge teweeggebring as NTO na 6 maande, terwyl min verandering by LTO bespeur is. Ten spyte van merkbare groen kleur verlies oor die onderskeie tydperke by NTO en HTO is individuele fenoliese verbindings min beinvloed. NTO en HTO het gelei tot die progresiewe ontwikkeling van gesogte sensoriese eienskappe van gefermenteerde heuningbos, veral in ongestoomde monsters. Dit sluit in prominente vrugtige (‘gestoofde vrugte’, ‘appelkooskonfyt’ en ‘marmelade’) aromas en geure , ‘algemene soet’ en ‘vrugtige-soet’ aromas en 'n soeter smaak. Al die beskrywende sensoriese data is saamgestel om 'n voorlopige sensoriese wiel vir groen heuningbos aroma op te stel, asook een vir geur, smaak en mondgevoel. Die sensoriese profiel van groen heuningbos kan beskryf word as 'n oorheersende vegetatiewe aroma en geur, prominente soet-verwante en effens vrugtige aroma, met soet en veral bitter smaak en ‘n vrank mondgevoel. Deur die sensoriese data te kombineer kon duidelik uitgewys word dat die belangrikste gevolge van opberging dié van stoombehandeling oortref. Dit dui daarop dat opberging van 3 tot 6 maande sensoriese kwaliteit kan verbeter, hoewel kleur effens benadeel kan word. In die kort termyn kan onmiddellike sensoriese manipulasie en dus verbetering egter in 'n mindere mate deur SBVD bereik word.
Chan, Ying-leung. "Effect of topical green tea on subcutaneous adipocytes in rats." Click to view the E-thesis via HKUTO, 2003. http://sunzi.lib.hku.hk/hkuto/record/B31971519.
Full textMehra, Anisha. "The effects of green tea derived catechins upon adipocyte metabolism." Thesis, University of Nottingham, 2010. http://eprints.nottingham.ac.uk/12115/.
Full text麥丹 and Dan Karen Mai. "Effect of green tea on diet-induced obesity in rats." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31970059.
Full textChan, Ying-leung, and 陳英亮. "Effect of topical green tea on subcutaneous adipocytes in rats." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B31971519.
Full text趙詠頤 and Wing-yee Chiu. "Effect of chronic green tea consumption on lipolysis in rats." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31970461.
Full textCiesielski, Adrian Adam. "An investigation of green marketing opportunities at BOS Ice Tea." Thesis, Rhodes University, 2016. http://hdl.handle.net/10962/d1021246.
Full textChiu, Wing-yee. "Effect of chronic green tea consumption on lipolysis in rats." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25139393.
Full textSun, Litao. "Exploration of factors to enhance aromatic quality in green tea." Thesis, Sun, Litao (2022) Exploration of factors to enhance aromatic quality in green tea. PhD thesis, Murdoch University, 2022. https://researchrepository.murdoch.edu.au/id/eprint/64992/.
Full textAwoniyi, Dolapo Olaitan. "The role of rooibos (Aspalathus Linearis), green tea (Camellia Sinensis) and commercially available rooibos and green tea antioxidant supplements on rat testicular and epididymal function." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/1467.
Full textDefective sperm function is the most prevalent cause of male infertility. Mammalian sperm are rich in polyunsaturated fatty acids (PUFA) and are susceptible to attack by reactive oxygen species (ROS), an important mediator of sperm function. Normally, a balance is maintained between the amount of ROS produced and the antioxidant defense system. When an imbalance exists between ROS production and antioxidants protection in the favour of ROS activity, oxidative stress (OS) occurs which could lead to cellular damage. A shift in the levels of ROS towards pro-oxidation in semen can induce oxidative stress on sperm. This study compares the modulation of OS by an indigenous herbal tea (rooibos), Chinese green tea, commercial rooibos and green tea supplements in rat epididymal sperm and testicular function. Sixty male Wistar rats were supplemented with fermented or “green” rooibos, Chinese green tea, rooibos supplement, green tea supplement or water for ten weeks while inducing OS during the last two weeks. Rats consuming fermented rooibos and “green” rooibos showed a significant higher sperm concentration and motility. The superoxide dismutase (SOD) activity was significantly higher in the sperm of rats that consumed fermented rooibos, “green rooibos” and green tea compared to the control. Also, the superoxide dismutase activity of the groups that received fermented rooibos, rooibos supplement and green tea increased significantly in the testicular tissue compared to control. Catalase (CAT) activity in the epididymal sperm was significantly increased in the rats consuming fermented rooibos, “green rooibos” and both rooibos and green tea supplements compared to the control. None of the tea treatments showed a significant effect on catalase activity in the testicular tissue. A tendency to increase this activity was observed in fermented rooibos, green tea, rooibos and green tea supplements. The glutathione levels of rats fed with fermented rooibos and “green” rooibos were significantly higher in the rat epididymal sperm compared to the control while the glutathione level of rats consuming green tea supplement also increased significantly in the testicular tissue compared to the control. None of the tea treatments showed a significant effect on lipid peroxidation and ROS levels in the rat sperm. Although rooibos fermented, “green” rooibos and rooibos supplements showed a tendency to lower the levels of these biomarkers when compared with the control group in epididymal sperm. However, the rooibos supplement showed a significantly reduced ROS levels in the testicular tissue. In conclusion, our study demonstrated that rooibos extract and green tea are effective as antioxidants by increasing the antioxidant enzyme activities and glutathione levels in oxidative stress-induced rats and could offer a measure of protection against oxidative damage, thereby improving sperm quality and function.
Bursill, Christina. "Green tea and its catechins modulate cholesterol metabolism in cultured human liver (HepG2) cells and the hypercholesterolaemic rabbit." Title page, contents and introduction only, 2000. http://web4.library.adelaide.edu.au/theses/09PH/09pdb9725.pdf.
Full textLee, Suk-ching. "Effect of green tea derived compounds on the growth of androgen independent prostate cancer in vivo /." View the Table of Contents & Abstract, 2006. http://sunzi.lib.hku.hk/hkuto/record/B36404640.
Full textKim, Ji-Young. "Transcriptional repressor HBP1 in green tea (epigallocatechin-3-gallate) function in breast cancer prevention /." Thesis, Connect to Dissertations & Theses @ Tufts University, 2006.
Find full textSubmitted to the School of Nutrition Science and Policy. Advisers: K. Eric Paulson; Amy S. Yee. Includes bibliographical references. Access restricted to members of the Tufts University community. Also available via the World Wide Web;
Kopaniszen, Malgorzata. "Protective effect of green tea polyphenols on dinitrobenzene sulphonic acid (DNBS)-induced colitis in mice." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B40687466.
Full textGudala, Sujatha Goud. "Effect of extraction parameters on polyphenols of caffeinated and decaffeinated green tea." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008gudalas.pdf.
Full textChen, Jie Jack. "Growth inhibition effects of green tea and epigallocatechin gallate in bladder tumors." Click to view the E-thesis via HKUTO, 2003. http://sunzi.lib.hku.hk/hkuto/record/B4257772X.
Full textBursill, Christina. "Green tea and its catechins upregulate the low-density lipoprotein receptor /." Title page and abstract only, 1996. http://web4.library.adelaide.edu.au/theses/09SB/09sbb972.pdf.
Full text容冠宇 and Koon-yu Samuel Yung. "Effects of green tea on bone loss in mature ovariectomized rat." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31970333.
Full textChen, Juhua, and 陳菊華. "Green tea polyphenols modulate carbon tetrachloride-induced liver injury in mice." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31242935.
Full textChen, Jie Jack, and 陳杰. "Growth inhibition effects of green tea and epigallocatechin gallate inbladder tumors." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B4257772X.
Full textPickard, Olubukunola. "Synthesis and cardioprotective activities of green tea polyphenols and their analogues." Thesis, University of Southampton, 2014. https://eprints.soton.ac.uk/362977/.
Full textYung, Koon-yu Samuel. "Effects of green tea on bone loss in mature ovariectomized rat." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23339846.
Full textChen, Juhua. "Green tea polyphenols modulate carbon tetrachloride-induced liver injury in mice /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2524856x.
Full textKafley, Suvash. "Distribution of catechins, epicatechins and methylxanthines in caffeinated and decaffeinated green tea." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008kafleys.pdf.
Full textSun, Xiaowei. "Interaction of green tea or black tea polyphenols with protein in the presence or absence of other small ligands." Miami University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=miami1556296109059913.
Full textYang, Tat-chi Teddy. "Effect of Chinese green tea on diet-induced hypercholesterolemia and arteriosclerosis in rats /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19657560.
Full textBrandon, Jimi Lynn. "Chemopreventive effects of curcumin and green tea on B[a]P-induced carcinogenesis in the hamster cheek pouch." Texas A&M University, 2003. http://hdl.handle.net/1969.1/2410.
Full textLee, Suk-ching, and 李淑貞. "Effect of green tea derived compounds on the growth of androgen independent prostate cancer in vivo." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2006. http://hub.hku.hk/bib/B45010808.
Full text