Journal articles: 'Tea'

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Harfouche, Tieme Breternitz, Ana Paula Dalla Corte, Marieli Ruza, and Alexandre Behling. "USO DE APLICATIVOS EM SMARTPHONE PARA MEDIÇÕES DE ÁRVORES." BIOFIX Scientific Journal 4, no. 1 (January 6, 2019): 07. http://dx.doi.org/10.5380/biofix.v4i1.62532.

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Este trabalho visou verificar a precisão de aplicativos de smartphone para medir indiretamente a altura de árvores e a distância entre o operador e a árvore. Como testemunha para medir altura, adotou-se o Hipsômetro Vertex IV (T0a) e, para distância, a variável medida com trena (T0b). Foram selecionadas 30 árvores isoladas do Campus da Universidade Federal do Paraná em Curitiba - PR e 30 árvores pertencentes à um plantio de Eucalyptus sp. na Fazenda Experimental Canguiri em Pinhais – PR. Foram 7 tratamentos testados para altura: Smart Measure (T1a), sMeasure (T2a), Distance meter (T3a), Hypsometer (T4a), 3D-Prumo (T5a), Height and Distance (T6a) e Tree-H (T7a). Foram 8 tratamentos para medir distância: Smart Measure (T1b), sMeasure (T2b), Distance meter (T3b), Hypsometer (T4b), 3D-Prumo (T5b), Height and Distance (T6b), Easy Measure (T7b) e Smart Distance (T8b). Avaliou-se a precisão dos aplicativos com o teste t de Student pareado com 5% de significância em relação às testemunhas e cálculo dos erros. Para altura em árvores isoladas, o tratamento T2a apresentou diferença estatística a probabilidade de 5%. O tratamento T6a obteve menor erro (2,48 m). No plantio de Eucalyptus sp., os tratamentos T1a, T6a e T7a apresentaram diferenças significativas e T3a obteve menor erro (2,99 m). Para a medição de distância em árvores isoladas, os tratamentos T4b e T6b não apresentaram diferença e T4b apresentou menor erro (2,28 m). No plantio, todos apresentaram diferença estatística. A incorporação de aplicativos para smartphones é alternativa para uso em inventários florestais para alturas. Para distâncias, deve-se ter cautela.

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Chen, Yuhong, Ying Gao, Yifan Li, and Junfeng Yin. "Anti-Biofilm Activity of Assamsaponin A, Theasaponin E1, and Theasaponin E2 against Candida albicans." International Journal of Molecular Sciences 25, no. 7 (March 22, 2024): 3599. http://dx.doi.org/10.3390/ijms25073599.

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Biofilm formation plays a crucial role in the pathogenesis of Candida albicans and is significantly associated with resistance to antifungal agents. Tea seed saponins, a class of non-ionic triterpenes, have been proven to have fungicidal effects on planktonic C. albicans. However, their anti-biofilm activity and mechanism of action against C. albicans remain unclear. In this study, the effects of three Camellia sinensis seed saponin monomers, namely, theasaponin E1 (TE1), theasaponin E2 (TE2), and assamsaponin A (ASA), on the metabolism, biofilm development, and expression of the virulence genes of C. albicans were evaluated. The results of the XTT reduction assay and crystal violet (CV) staining assay demonstrated that tea seed saponin monomers concentration-dependently suppressed the adhesion and biofilm formation of C. albicans and were able to eradicate mature biofilms. The compounds were in the following order in terms of their inhibitory effects: ASA > TE1 > TE2. The mechanisms were associated with reductions in multiple crucial virulence factors, including cell surface hydrophobicity (CSH), adhesion ability, hyphal morphology conversion, and phospholipase activity. It was further demonstrated through qRT-PCR analysis that the anti-biofilm activity of ASA and TE1 against C. albicans was attributed to the inhibition of RAS1 activation, which consequently suppressed the cAMP–PKA and MAPK signaling pathways. Conversely, TE2 appeared to regulate the morphological turnover and hyphal growth of C. albicans via a pathway that was independent of RAS1. These findings suggest that tea seed saponin monomers are promising innovative agents against C. albicans.

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Rahman, M., I. A. Jahan, S. Ahmed, K. S. Ahmed, M. Roy, W. Zzaman, and I. Ahmad. "Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh." Food Research 5, no. 3 (May 16, 2021): 107–11. http://dx.doi.org/10.26656/fr.2017.5(3).491.

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

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Young, Bradley L., Shawna L. Watson, Jorge L. Perez, Gerald McGwin, Jasvinder A. Singh, and Brent A. Ponce. "Trends in Joint Replacement Surgery in Patients with Rheumatoid Arthritis." Journal of Rheumatology 45, no. 2 (December 1, 2017): 158–64. http://dx.doi.org/10.3899/jrheum.170001.

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Objective.This study analyzed trends in large total joint arthroplasties (TJA) and in the proportion of these procedures performed on patients with rheumatoid arthritis (RA).Methods.The US Nationwide Inpatient Sample (2002–2012) was used to identify the incidences of total shoulder (TSA), elbow (TEA), knee (TKA), hip (THA), and ankle (TAA) arthroplasty and the proportion of these performed with coexisting RA.Results.The prevalence of RA among patients with TJA increased 3.0%. The prevalence of RA among cases of TEA and TSA decreased by 50% (p < 0.0001) and 18% (p = 0.0016), respectively; a 38.0% decrease occurred in the prevalence of RA among TAA (p = 0.06); and nonsignificant increases were seen among THA and TKA. The average age difference between RA and non-RA patients undergoing TJA narrowed by 2 years (p < 0.0001). There was a greater reduction in the proportion of TSA, TEA, and TAA groups among women with RA than men with RA. In the TSA and TEA groups, there was a reduction in the proportion of whites with RA, but not blacks. The proportion of privately insured TSA and TAA patients with RA decreased, while patients with RA undergoing TSA, TEA, or TAA who were receiving Medicaid (government medical insurance) remained relatively stable over time.Conclusion.The prevalence of RA has decreased among TSA and TEA patients. A nonsignificant decline occurred among TAA patients. The average age of TJA patients with RA is beginning to mirror those without RA. Sex ratios for TSA, TEA, and TAA patients are following a similar pattern. These results may be evidence of the success of modern RA treatment strategies.

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Song, H. S. "Antioxidant effects of green tea extracts on lipid oxidation of half-dried eels." Food Research 5, no. 2 (February 21, 2021): 62–66. http://dx.doi.org/10.26656/fr.2017.5(2).620.

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

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Record, Ian R., Jennifer K. McInerney, and Ivor E. Dreosti. "Black tea, green tea, and tea polyphenols." Biological Trace Element Research 53, no. 1-3 (June 1996): 27–43. http://dx.doi.org/10.1007/bf02784542.

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7

O'Leary, M. E., and R. Horn. "Internal block of human heart sodium channels by symmetrical tetra-alkylammoniums." Journal of General Physiology 104, no. 3 (September 1, 1994): 507–22. http://dx.doi.org/10.1085/jgp.104.3.507.

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The human heart Na channel (hH1) was expressed by transient transfection in tsA201 cells, and we examined the block of Na current by a series of symmetrical tetra-alkylammonium cations: tetramethylammonium (TMA), tetraethylammonium (TEA), tetrapropylammonium (TPrA), tetrabutylammonium (TBA), and tetrapentylammonium (TPeA). Internal TEA and TBA reduce single-channel current amplitudes while having little effect on single channel open times. The reduction in current amplitude is greater at more depolarized membrane potentials. Analysis of the voltage-dependence of single-channel current block indicates that TEA, TPrA and TBA traverse a fraction of 0.39, 0.52, and 0.46 of the membrane electric field to reach their binding sites. Rank potency determined from single-channel experiments indicates that block increases with the lengths of the alkyl side chains (TBA > TPrA > TEA > TMA). Internal TMA, TEA, TPrA, and TBA also reduce whole-cell Na currents in a voltage-dependent fashion with increasing block at more depolarized voltages, consistent with each compound binding to a site at a fractional distance of 0.43 within the membrane electric field. The correspondence between the voltage dependence of the block of single-channel and macroscopic currents indicates that the blockers do not distinguish open from closed channels. In support of this idea TPrA has no effect on deactivation kinetics, and therefore does not interfere with the closing of the activation gates. At concentrations that substantially reduce Na channel currents, TMA, TEA, and TPrA do not alter the rate of macroscopic current inactivation over a wide range of voltages (-50 to +80 mV). Our data suggest that TMA, TEA, and TPrA bind to a common site deep within the pore and block ion transport by a fast-block mechanism without affecting either activation or inactivation. By contrast, internal TBA and TPeA increase the apparent rate of inactivation of macroscopic currents, suggestive of a block with slower kinetics.

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Maheswari, C., R. Venkatnarayanan, P. Babu, and C. S. Kandasamy. "Green Tea (Cardiac Tea) vs Java Tea (Kidney Tea): A Review." Research Journal of Pharmacy and Technology 8, no. 1 (2015): 94. http://dx.doi.org/10.5958/0974-360x.2015.00018.9.

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Yen Nhi, Tran Thi, Vo Tan Thanh, Nguyen Phu Thuong Nhan, Nguyen Ngoc Quy, Nguyen Thi Mong Tho, Nguyen Thi Bay, Tran Quoc Toan, et al. "Studies on Polyphenol Content, Flavonoid Content and Antioxidant Activity of Graviola Tea pulp (Annona muricata L.) from Tien Giang Province, Vietnam." Asian Journal of Chemistry 32, no. 12 (2020): 3075–78. http://dx.doi.org/10.14233/ajchem.2020.22468.

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Tea is the most commonly consumed beverage worldwide due to promote health and prevention of some human diseases. Soursop tea pulp is one of a new product focused on the values of total ascorbic acid (TAA), total polyphenol content (TPC) and total flavonoid content (TFC). A study using DPPH and ABTS method to detect the maximum of active ingredients in tea simultaneously. Different pulp tea samples with varying dates of production checked for TAA, TPC, TFC, antioxidation and sensory evaluation. There is a difference in TAA between sample (1) and (4), achieved 7.43 ± 0.04 mg/g DM and 12.21 ± 0.04 mg/g DM, respectively. TFC content ranged between 0.13 and 0.18. The phenolics group in tea is high and there are differences between the 3 recent production samples with (1): 3.81 mg QC/g DM fluctuation. In sample 1, the antioxidant activity of the ethanol extract of Soursop was correlated with total phenolic and flavonoid content with values IC50 of 0.26 mgAA/g DM, 2.61 mgAA/g DM for DPPH and ABTS scavenging activity, respectively. Moreover, the Lab* colour space of the soursop tea is measured in the dark area, the L* difference achieved at 30.82 ± 1.24 (2) lowest and the highest 37.42 ± 4.77 (1). Consumer sensory evaluation is performed with results based on a 5-point scale describing: flavour, aroma, colour and favourite.

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Zhao, Cai-Ning, Guo-Yi Tang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Qing Liu, Qian-Qian Mao, Ao Shang, and Hua-Bin Li. "Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas." Antioxidants 8, no. 7 (July 10, 2019): 215. http://dx.doi.org/10.3390/antiox8070215.

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Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

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Janiak, Michał Adam, Adriana Slavova-Kazakova, Magdalena Karamać, Vessela Kancheva, Anastasiya Terzieva, Milena Ivanova, Tsvetelin Tsrunchev, and Ryszard Amarowicz. "Effects of Gamma-Irradiation on the Antioxidant Potential of Traditional Bulgarian Teas." Natural Product Communications 12, no. 2 (February 2017): 1934578X1701200. http://dx.doi.org/10.1177/1934578x1701200210.

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Food irradiation technologies are used to reduce the risk of food borne diseases by eliminating pathogenic microorganisms, prolonging shelf life and reducing storage losses by delaying ripening, germination or sprouting. However, application of irradiation in food technology can negatively influence the biologically active compounds in foods. In this research, the effect of gamma-irradiation on the antioxidant activity of Bulgarian teas was investigated. The aim of the study was to evaluate the total phenolic and tannin content and antioxidant activity of ethanolic extracts of Bulgarian herbal teas before and after gamma-irradiation. Mursalski tea ( Sideritis scardica), Mashterka tea ( Thymus serpyllum), Good Night tea (tea mix), Staroplaninski tea (Balkan tea mix), Trakia tea (tea mix), and Mountain tea (Planinski tea mix) were selected for this study. Gamma-irradiation was applied at the absorbed dose of 5 kGy. Antioxidant activity of non-irradiated and irradiated teas was determined by measuring antiradical activity against DPPH• and ABTS•+ and the ability to reduce ferrous ions. The highest total phenolic content was found in Mursalski tea (268 mg/g), and the highest tannin content in Good Night tea (168 mg/g). FRAP, TEAC and DPPH assays revealed that the most active samples were Staroplaninski (2.78 mmol Fe (II)/g), Planinski (0.87 mmol Trolox/g) and Planinski (0.032 mg/mL), respectively. The radical scavenging activity of irradiated tea samples was maintained after gamma-irradiation. The most interesting extract from irradiated tea studied was Staroplaninski, which demonstrated a higher antioxidant potential in the irradiated sample compared with the non-irradiated sample.

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Barua, Nissar A., and Mukta Mazumder. "The Global Tea Market and India’s Tea Export." Indian Journal of Applied Research 2, no. 2 (October 1, 2011): 46–50. http://dx.doi.org/10.15373/2249555x/nov2012/16.

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Kim, Y. K., and W. H. Dantzler. "Specificity of basolateral organic cation transport in snake renal proximal tubules." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 270, no. 5 (May 1, 1996): R1025—R1030. http://dx.doi.org/10.1152/ajpregu.1996.270.5.r1025.

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We examined the specificity of basolateral organic cation transport in isolated snake (Thamnophis spp.) renal proximal tubules by determining the inhibitory effect of a series of n-tetraalkylammonium (n-TAA) compounds (n = 1-5) on the basolateral uptake of [3H]tetraethylammonium (TEA). The inhibitory potency increased with increasing alkyl chain length, with the apparent Michaelis constants for inhibition of TEA uptake ranging from 3.3 mM for tetramethylammonium (TMA) to 1.0 microM for tetrapentylammonium (TPeA). Thus the apparent affinity of the carrier for n-TAA compounds increases with their increasing hydrophobicity. Because previous data suggested that TEA transport across the basolateral membrane may be asymmetrical and that the exit step may be regulated differently from the entry step, we examined the kinetics of [3H]TEA efflux across the basolateral membrane, Efflux, like entry, occurred by a saturable process that could be described adequately by Michaelis-Menten kinetics. However, the concentration of TEA at one-half Jmax (Kt) for efflux (approximately 110 microM) was about six times the Kt for uptake (approximately 18 muM), indicating that the affinity of the carrier for TEA is greater in the uptake direction than in the efflux direction or that there are separate carriers with different affinities for uptake and efflux. In either case, this difference would favor movement of TEA taken up at the basolateral side across the cells and into the lumen over movement back into the peritubular fluid.

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Mello, Lucilene Dornelles, and Tiele Garcia Tunes. "INFLUENCE OF PERMANGANATE INDEX IN THE PARAMETERS AS TOTAL PHENOL CONTENT AND TOTAL ANTIOXIDANT ACTIVITY OF EXTRACTS OF CAMELLIA SINENSIS." International Journal of Pharmacy and Pharmaceutical Sciences 9, no. 8 (August 1, 2017): 110. http://dx.doi.org/10.22159/ijpps.2017v9i8.19270.

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

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LIU, Yanhong, Jing LI, Kun LI, Xiaoqi YU, and Di WU. "Dicey Tea Industry: Tea Polyphenols." University Chemistry 34, no. 8 (2019): 102–6. http://dx.doi.org/10.3866/pku.dxhx201812015.

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Kemeakegha, Ayasen Jermaine, Grace Agbizu Cookey, and Welford-Abbey Lolo Izonfuo. "Volumetric Behavior of Binary Mixtures of Alkoxyethanols and Some Selected Amines at 298.15 K." Journal of Thermodynamics 2015 (February 23, 2015): 1–7. http://dx.doi.org/10.1155/2015/782138.

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Densities of binary mixtures of 2-methoxyethanol (2-MeO-EtOH) and 2-ethoxyethanol (2-EtO-EtOH) with hexylamine (HLA), diethylamine (DEA), triethylamine (TEA), tert-butylamine (TBA), aniline (ANL), and benzylamine (BLA) have been determined at varying compositions of the alkoxyalkanols at 298.15 K. The excess molar volumes, VE, of the binary mixtures were calculated from the experimental density data of the mixtures and the component single solvents. The calculated excess molar volumes were fitted into the Redlich-Kister polynomial to obtain the fitting coefficients and standard deviations. The excess molar volumes of the binary mixtures of all the solvent systems investigated were negative over the entire range of the solvents composition. The negative values were attributed to stronger hydrogen bond formations between the unlike molecules of mixtures than those between the like molecules of the pure components. The magnitude of the excess molar volumes of the binary mixtures of 2-methoxyethanol and the aliphatic amines were in the order TBA > TEA > DEA > HEA. For the two aromatic amines, the magnitudes were in the order BLA > ANL. For binary mixtures of the amines and 2-ethoxyethanol, the magnitudes were in the order DEA > TEA > TBA > HEA at compositions where the mole fraction of 2-EtO-EtOH was ≤0.5 and TBA > TEA > DEA > HEA above 0.5 mole fraction of 2-EtO-EtOH.

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Yan, Zhaoming, Yinzhao Zhong, Yunju Yin, Yehui Duan, Wenlong Wang, Lingyu Zhang, Qiuping Guo, Qinghua Chen, and Fengna Li. "Effects of Dietary Tea Powder on the Growth Performance, Carcass Traits, and Meat Quality of Tibetan Pig × Bama Miniature Pigs." Animals 11, no. 11 (November 11, 2021): 3225. http://dx.doi.org/10.3390/ani11113225.

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This study was conducted to evaluate the effects of tea powder in diets on the growth performance, meat quality, muscular amino acid, fatty acid profile, and serum biochemical indices of pigs. A total of 120 local Chinese pigs (Tibetan × Bama miniature pigs) were randomly assigned to five treatment groups, each with six pens and four pigs per pen. During a 60-day experiment, these groups of pigs were fed the normal diet and the diet supplemented with 1%, 2%, 4%, and 6% tea powder, respectively. The results showed that the supplementation of tea powder did not affect the growth performance of pigs. However, the dietary tea powder inclusion decreased (p < 0.05) the average fat thickness, total fat, and abdominal fat, and increased (p < 0.05) the total muscle as well. In addition, the dietary 2% tea powder decreased (p < 0.05) the muscle lightness (L*) and yellowness (b*). Compared with the control group, the dietary supplementation with 1%, 2%, and 4% tea powder raised (p < 0.05) the total amino acids (TAA) and essential amino acids (EAA), and dietary 4% and 6% tea powder increased (p < 0.05) the C20:5n3 in the muscle tissue. Furthermore, the serum lipid metabolism-related biochemical indices and mRNA expression levels were improved with the addition of tea powder. These results indicated that dietary tea powder might improve the carcass traits and meat quality of the Chinese native finishing pigs, but it does not affect their growth performance. Tea powder could be fully developed and reasonably applied as a dietary supplement.

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Sehgal, Amit, and ShaikhI Nasrul. "Antilithogenic potential of green tea, oolong tea, and black tea." Pharmacognosy Research 12, no. 1 (2020): 92. http://dx.doi.org/10.4103/pr.pr_67_19.

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Susilowati, Agustina, Qarriy ‘Aina Urfiyya, Andi Wijaya, Reksi Sundu, and Risa Supriningrum. "Perbandingan Efek Antihipertensi Ekstrak Etanol White Tea, Yellow Tea, Black Dragon Tea dan Green Tea." Media Farmasi 20, no. 1 (April 20, 2024): 101–9. http://dx.doi.org/10.32382/mf.v20i1.236.

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Comparison Of Antihypertension Effects Of White Tea, Yellow Tea, Black Dragon Tea And Green Tea Ethanol Extracts In Indonesia, hypertension is still a significant health issue. Every year, Indonesia sees a rise in the prevalence of hypertension. Green tea, black dragon tea, white tea, and yellow tea all contain flavonoid antioxidants that may be used to treat hypertension by acting through the antioxidant route. The comparison of the antihypertensive effects of various ethanol extracts of white tea, yellow tea, blackdragon tea, and premium green tea (Camellia sinensis L.) is the main goal of this study. Pretest-Posttest Control Group Design research is this kind of experimental study. White tea, yellow tea, black dragon tea, and premium green tea (Camellia sinensis L.) were all subjected to antihypertensive tests using various ethanol extracts. Thirty Wistar rats were placed into six groups for the antihypertension test, each group comprising are group I (CMC. Na 1%), Group II (Captopril 2.25 mg/kgW), Groups III, IV, V and VI were the treatment groups. which consists of administering ethanol extracts of White Tea, Yellow Tea, Black Dragon Tea and Green Tea Premium at a dose of 500 mg/kgW. Blood pressure checks were carried out 3 times, namely before induction (TD I), after induction (TD II), and after being given the test solution (TD III). The results of the blood measurements then calculate the antihypertensive activity. In this study, it was discovered that captopril had a 40.0% antihypertensive action, compared to 33.3% for white tea ethanol extract, 37.2% for yellow tea, 37.7% for black dragon tea, and 38.0% for green tea. The results of this study indicate that the four ethanol extracts of tea, when administered at a dose of 500 mg/kgBB, can have an antihypertensive effect. However, only yellow tea, black dragon tea, and green tea are not substantially different from captopril (p>0.05). Hipertensi masih menjadi suatu masalah kesehatan yang cukup besar di Indonesia. Prevalensi hipertensi di Indonesia terus meningkat setiap tahunnya. White tea, yellow tea, black dragon tea dan green tea mengandung senyawa flavonoid sebagai antioksidan yang dapat berpotensi sebagai antihipertensi dengan melalui jalur antioksidan. Tujuan dari penelitian ini yaitu mengetahui perbandingan efek antihipertensi berbagai ekstrak etanol white tea, yellow tea, blackdragon tea dan green tea premium (Camellia sinensis L.). Jenis penelitian ini yaitu penelitian eksperimental Pretest-Posttest Control Group Design. Uji antihipertensi berbagai ekstrak etanol berbagai produk teh yaitu white tea, yellow tea, black dragon tea dan green tea premium (Camellia sinensis L.). Pada uji antihipertensi, 30 ekor tikus galur wistar di bagi menjadi 6 kelompok yang terdiri dari kelompok I (CMC. Na 1%), Kelompok II (Captopril 2,25 mg/kgBB), Kelompok III, IV, V dan VI merupakan kelompok perlakuan yang terdiri dari pemberian ekstrak etanol White Tea, Yellow Tea, Black Dragon Tea dan Green Tea Premium dengan dosis 500 mg/kgBB. Pengecekan tekanan darah dilakukan sebanyak 3 kali yaitu pada sebelum penginduksian (TD I), setelah penginduksian (TD II), dan setelah diberikan larutan uji (TD III). Hasil Pengukuran darah tersebut kemudian dihitung aktivitas antihipertensinya. Pada penelitian ini dapat diperoleh data bahwa aktivitas antihipertensi Captopril 40,0%, ekstrak etanol white tea 33,3%, yellow tea 37,2%, black dragon tea 37,7% dan green tea 38,0%. Melalui penelitian ini dapat disimpulkan bahwa keempat ekstrak etanol teh tersebut dengan dosis 500mg/kgBB dapat berefek sebagai antihipertensi, namun hanya yellow tea, black dragon tea dan green tea yang tidak berbeda bermakna (p>0,05) dibandingkan dengan captopril.

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Jakubczyk, Karolina, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, and Karolina Skonieczna-Żydecka. "Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition." Foods 13, no. 1 (December 21, 2023): 50. http://dx.doi.org/10.3390/foods13010050.

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Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria, Acetobacter sp., Yeast), a higher reducing potential (FRAP—4326.58 Fe(II)µM/L) and a higher content of total polyphenols (23.84 mg GAE/100 mL, reducing sugars (3212.00 mg/100 mL) as well as free amino acids (849.00 mg GLY/mL). Kombucha made from black tea, on the other hand, showed a higher anti-oxidant potential (1.17 Trolox (mM) TEAC), neutralising the DPPH radical at 94.33% and ABTS at 97.74%. It also had a higher level of acetic acid (0.08 g/100 mL). Green tea kombucha had a higher scavenging capacity of 90.6% for superoxide radical (O2−) and 69.28% for hydroxyl radical (·OH) than black tea kombucha. In the present study, both kombucha drinks tested were shown to be source of potent antioxidants. In addition, green tea, as a kombucha base, has proven to be as beneficial a raw material that will provide full nutritional and health-promoting values as traditional kombucha.

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Manasathien, Jinnawat, and Piyanut Khanema. "Nutrition, Phytochemicals, Antioxidants, and Cytotoxicity of Sweet Potato Leaf Tea." Trends in Sciences 19, no. 17 (August 25, 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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Silva, Arely Tereza Cavalieri, Vanessa Talia Jost, Ana Paula Souza Santos, Beatriz Cristina de Jesus, and Monica Augusta Mombelli. "Contribuições da terapia assistida por animais as crianças com transtorno do espectro autista: perspectivas de pais e profissionais." Research, Society and Development 11, no. 5 (April 15, 2022): e56011528711. http://dx.doi.org/10.33448/rsd-v11i5.28711.

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O Transtorno do Espectro Autista (TEA) é uma desordem neurológica que afeta o desenvolvimento neuropsicomotor de crianças. O presente estudo teve como objetivo identificar a percepção de pais e profissionais sobre o uso da Terapia Assistida por Animais (TAA) como recurso terapêutico nas intervenções com crianças com TEA. Trata-se de um estudo qualitativo, realizado por meio de um questionário, que foi aplicado a pais e profissionais que possuem experiência na realização de atendimento com animais coterapeutas. Participaram do estudo oito pais de crianças com TEA, com idades entre três e onze anos, que realizam terapia com animais a mais de um ano, e sete profissionais, dentre eles, psicólogos, fisioterapeutas, pedagogo e psicopedagogo. Os resultados apontam que a TAA tem grande potencial como recurso terapêutico na redução de sintomas autísticos em relação a comunicação, interação social e afetividade, apresentando mudanças comportamentais após a realização das sessões e da interação com o animal, na perspectiva de pais e profissionais. Deste modo, este estudo contribui ao avanço científico, a qualidade de vida e bem-estar de pessoas com TEA seus familiares e, oferece informações a profissionais que atuam com este grupo específico.

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&NA;. "Tea." Inpharma Weekly &NA;, no. 1156 (September 1998): 14. http://dx.doi.org/10.2165/00128413-199811560-00025.

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Sun, Zhaohao, Grant Meredith, and Andrew Stranieri. "TEA." International Journal of Systems and Service-Oriented Engineering 3, no. 3 (July 2012): 41–63. http://dx.doi.org/10.4018/jssoe.2012070103.

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This paper proposes TEA: a generic framework for decision making in web services, which integrates the environment (6 Ps) of decision making, the behaviors (6 Cs) of decision makers, and inner activities (another 6 Ps) of decision makers. This framework unifies what the decision makers can “eye” (the above-mentioned first 6Ps), should “think” (the above-mentioned another 6 Ps) and “act” (6 Cs), whenever making decisions in web services. The paper also examines interrelationships among the first 6 Ps, 6 Cs, and another 6Ps, and their influences on decision making in web services. The proposed approach will facilitate research and development of decision making and decision support systems in web services.

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Hadas, R. "Tea?" Literary Imagination 8, no. 2 (January 1, 2006): 284. http://dx.doi.org/10.1093/litimag/8.2.284.

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Awasom, Innocent. "Tea." Journal of Agricultural & Food Information 12, no. 1 (January 31, 2011): 12–22. http://dx.doi.org/10.1080/10496505.2011.540552.

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Burch, Druin. "Tea." Lancet 355, no. 9202 (February 2000): 508. http://dx.doi.org/10.1016/s0140-6736(00)82073-5.

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Brody, Herb. "Tea." Nature 566, no. 7742 (February 2019): S1. http://dx.doi.org/10.1038/d41586-019-00394-5.

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Sulmasy, Daniel P. "Tea." Journal of General Internal Medicine 15, no. 1 (January 2000): 23. http://dx.doi.org/10.1007/s11606-000-0026-2.

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Thomas, Francis-Noël. "Tea." New England Review 33, no. 1 (2012): 82–87. http://dx.doi.org/10.1353/ner.2012.a475807.

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Duke, James A. "A Philadelphia Tea Party—Rationali Tea." Journal of Medicinal Food 1, no. 2 (January 1998): 141–55. http://dx.doi.org/10.1089/jmf.1998.1.141.

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Yoo, Yang-Seok, and Hochul Jung. "Tea Concept and Tea Types Reflected in World Zen Tea Products." Korean Tea Society 25, no. 4 (December 31, 2019): 32–39. http://dx.doi.org/10.29225/jkts.2019.25.4.32.

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Ribeiro, Gabriele Frizzo, Thiago Panzenhagen, Giovanna Dall Olivo da Luz, and Luiz Ernani Henkes. "Os benefícios das terapias assistidas por animais no transtorno do espectro autista." Revista Eletrônica Acervo Saúde 23, no. 11 (November 9, 2023): e14397. http://dx.doi.org/10.25248/reas.e14397.2023.

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Objetivo: Explorar a eficácia das Terapias Assistidas por Animais (TAA) no contexto do Transtorno do Espectro Autista (TEA). Métodos: Mediante uma revisão integrativa da literatura realizada nas bases de dados PUBMED e Biblioteca Virtual de Saúde, sem restrições temporais, foram selecionados nove artigos após a eliminação de duplicatas e a aplicação de critérios de inclusão e exclusão. Resultados: Destaca-se os efeitos positivos das TAA, demonstrando melhorias no engajamento e comunicação dos indivíduos com TEA. As interações com cães terapeutas têm proporcionado apoio emocional, resultando em avanços terapêuticos. Além disso, a equoterapia tem se mostrado benéfica ao aprimorar a coordenação motora, ciclo de marcha e aspectos cognitivos. A análise ressalta o caráter de complementaridade das TAA no tratamento do TEA, enfatizando a importância de critérios adequados de seleção e treinamento para assegurar a segurança e eficácia das intervenções. Considerações finais: Torna-se necessário personalizar as terapias conforme as necessidades individuais é fundamental para maximizar os benefícios. Ao integrar essas terapias em planos terapêuticos abrangentes e adaptados, é possível otimizar os resultados.

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Zhang, Xiaoli, Xiaona Li, Feiran Chen, Xuesong Cao, Chuanxi Wang, Liya Jiao, Le Yue, and Zhenyu Wang. "Selenium Nanomaterials Enhance the Nutrients and Functional Components of Fuding Dabai Tea." Nanomaterials 14, no. 8 (April 15, 2024): 681. http://dx.doi.org/10.3390/nano14080681.

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Theanine, polyphenols, and caffeine not only affect the flavor of tea, but also play an important role in human health benefits. However, the specific regulatory mechanism of Se NMs on fat-reducing components is still unclear. In this study, the synthesis of fat-reducing components in Fuding Dabai (FDDB) tea was investigated. The results indicated that the 100-bud weight, theanine, EGCG, total catechin, and caffeine contents of tea buds were optimally promoted by 10 mg·L−1 Se NMs in the range of 24.3%, 36.2%, 53.9%, 67.1%, and 30.9%, respectively. Mechanically, Se NMs promoted photosynthesis in tea plants, increased the soluble sugar content in tea leaves (30.3%), and provided energy for the metabolic processes, including the TCA cycle, pyruvate metabolism, amino acid metabolism, and the glutamine/glutamic acid cycle, ultimately increasing the content of amino acids and antioxidant substances (catechins) in tea buds; the relative expressions of key genes for catechin synthesis, CsPAL, CsC4H, CsCHI, CsDFR, CsANS, CsANR, CsLAR, and UGGT, were significantly upregulated by 45.1–619.1%. The expressions of theanine synthesis genes CsTs, CsGs, and CsGOGAT were upregulated by 138.8–693.7%. Moreover, Se NMs promoted more sucrose transfer to the roots, with the upregulations of CsSUT1, CsSUT2, CsSUT3, and CsSWEET1a by 125.8–560.5%. Correspondingly, Se NMs enriched the beneficial rhizosphere microbiota (Roseiarcus, Acidothermus, Acidibacter, Conexicter, and Pedosphaeraceae), enhancing the absorption and utilization of ammonium nitrogen by tea plants, contributing to the accumulation of theanine. This study provides compelling evidence supporting the application of Se NMs in promoting the lipid-reducing components of tea by enhancing its nitrogen metabolism.

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Lin, Xudan, Hong Zhu, and Duo Yin. "Enhancing Rural Resilience in a Tea Town of China: Exploring Tea Farmers’ Knowledge Production for Tea Planting, Tea Processing and Tea Tasting." Land 11, no. 4 (April 15, 2022): 583. http://dx.doi.org/10.3390/land11040583.

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Rural areas have undergone visible transformations in recent decades. It leads to some ecological problems. Enhancing rural resilience is necessary in the face of these changes. However, previous literature often ignored the roles of indigenous actors in this process. Consequently, we conduct participant observation and in-depth interviews to explore the process by which local farmer knowledge is produced in Fenghuang, a rural area that concentrates on the tea industry in China, and how this process contributes to the agriculture resilience of individual and rural areas. We find that local knowledge is a dynamic composition of daily practice highlighting the nature of adaptability in farmers’ pursuits. Such knowledge is found to be constructed, exchanged, and then reshaped into a new and heterogeneous form that involves a mix of scientific forces and local practices, building a solid basis for individual and rural resilience. In addition, both sustainable agriculture and successful market promotion can be achieved by knowledge production. In this way, the meaning of “place” is reconstrued, morphing from a barren and backward rural area to a green and unique land with idyllic beauty. This metamorphosis offers belongingness to tea farmers and imposes on them the responsibility to contribute their efforts to the land.

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Ng, K. S., Zamzahaila Mohd Zin, Nurmahani Mohd Maidin, and M. K. Zainol. "The ramification of fermentation time on antioxidant properties of Napier grass herbal tea by black tea processing method." Food Research 4, no. 2 (October 9, 2019): 349–57. http://dx.doi.org/10.26656/fr.2017.4(2).265.

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Tea fermentation relates to the enzymatic oxidation of the leaves of the tea and the formation of dark pigments. This method is usually conducted in a setting where temperature and humidity can be regulated. However, the impact of fermentation time on the antioxidant characteristics of Napier grass herbal tea is still unanswered. This study aimed to determine the effect of fermentation time on antioxidant properties of Napier grass black tea. Napier grass was subjected to fermentation for 3, 6, 9, 12 and 24 hrs. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample fermented for 9 hrs showed the highest results in TPC (18.32±0.38) and FRAP assay (91.00±2.78). Whereas, the highest flavonoids and antioxidant activity were found in dried sample without fermentation (control) in TFC (97.82±13.00) and DPPH (90.02±1.11). However, samples fermented for 3 to 9 hrs showed no significant difference with that of the fresh sample in TFC and DPPH indicating 3 to 9 hrs fermentation time did not affect the antioxidant properties of Napier grass. In FTC and TBA, all the fermented samples showed lower antioxidant activity than that of fresh samples and control. The results suggested that 9 h of fermentation time is suitable for the preparation of Napier grass black tea as it exhibited high antioxidant properties in TPC, TFC, DPPH and FRAP assays.

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Brás, Gonçalo. "O empreendedorismo e suas determinantes: oportunidade ou necessidade?" Gestão e Desenvolvimento, no. 21 (January 1, 2013): 101–21. http://dx.doi.org/10.7559/gestaoedesenvolvimento.2013.243.

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No âmbito da teoria institucional de North (1990, 2005), o objetivo deste trabalho passa pela análise do impacto de fatores económicos e institucionais, formais e não formais, na atividade empreendedora das nações, designadamente no indicador Total Entrepreneurial Activity (TEA). De forma a avaliar a influência simultânea dos fatores económicos e institucionais na atividade empreendedora de um conjunto de países, através de uma regressão linear múltipla, optou-se pela estimação de um modelo cross-section. Os resultados evidenciam uma relação inversa, expectável, entre a TEA, o PIB per capitae a carga burocrática (número de dias para formalizar a entrada de uma nova empresa no negócio) e uma relação inversa, não expectável, entre a TEAe a liberdade fiscal. Os resultados mostram ainda uma relação direta, expectável, entre a TEAe a autonomia/liberdade empresarial face aos gastos do estado.Globalmente, pela relação inversa entre o PIB per capita e a TEA, os resultados evidenciam a prevalência do empreendedorismo por necessidade.

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Paramasivam, M., and K. Bhuvaneswari. "Simultaneous Determination of Pyrethroids Residues in Green Tea Leaves, Processed Tea, Tea Infusion and Spent Tea Leaves." Pesticide Research Journal 31, no. 1 (2019): 20. http://dx.doi.org/10.5958/2249-524x.2019.00005.0.

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Ikeda, Namiko, and Young-Goo Park. "Resistance of Korean Tea Landrace Populations, to Tea Anthracnose, Tea Gray Blight and Tea Bacterial Shoot Blight." Breeding Research 7, no. 1 (2005): 35–39. http://dx.doi.org/10.1270/jsbbr.7.35.

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Kastuti, Teti Indriati, and Christine Dian Permatasari. "Comparative Study of Chanoyu Tea and Tea Serving in Yogyakarta Palace." IZUMI 9, no. 2 (December 1, 2020): 166–75. http://dx.doi.org/10.14710/izumi.9.2.166-175.

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The researcher's experience of studying chanoyu for one year at Urasenke Kyoto became a stimulus to compare Chanoyu tea serving ceremony and tea serving ceremony in Yogyakarta Palace. Up to this time, the tea serving ceremony in Yogyakarta Palace has never been opened to the public, unlike the worldwide Chanoyu tea serving ceremony, a particular school has even been opened to study chanoyu. With this phenomenon, researchers are interested in examining further to compare the two tea serving ceremonies. The method used is descriptive qualitative with literature study, field observation, and interview. The results show that tea used in chanoyu was called powdered matcha, while in Yogyakarta Palace it was 2 Tang powder tea. The utensil in chanoyu is free to choose according to the guests and the season. At the same time, in Yogyakarta palace, it has become the rule and only for families in Yogyakarta Palace. The philosophical meaning of chanoyu is related to the harmony seen in the interaction between participants, as well as between utensil and seasons, while tea serving in Yogyakarta Palace begins with the service of Abdi Dalem to his king. Both of them have similarities in the presentation that must follow the patent rules.

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Karak, Tanmoy, and R. M. Bhagat. "Trace elements in tea leaves, made tea and tea infusion: A review." Food Research International 43, no. 9 (November 2010): 2234–52. http://dx.doi.org/10.1016/j.foodres.2010.08.010.

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Henning, Susanne M., Piwen Wang, and David Heber. "Chemopreventive effects of tea in prostate cancer: Green tea versus black tea." Molecular Nutrition & Food Research 55, no. 6 (May 2, 2011): 905–20. http://dx.doi.org/10.1002/mnfr.201000648.

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Spizzirri, U. Gianfranco, Nevio Picci, and Donatella Restuccia. "Extraction Efficiency of Different Solvents and LC-UV Determination of Biogenic Amines in Tea Leaves and Infusions." Journal of Analytical Methods in Chemistry 2016 (2016): 1–10. http://dx.doi.org/10.1155/2016/8715287.

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Biogenic amines (BAs), that is, spermine, spermidine, putrescine, histamine, tyramine,β-phenylethylamine, cadaverine, and serotonin, have been determined in several samples of tea leaves, tea infusions, and tea drinks by LC-UV method after derivatization with dansyl chloride. Different extraction solvents have been tested and TCA 5% showed better analytical performances in terms of linearity, recovery percentages, LOD, LOQ, and repeatability than HCl 0.1 M and HClO40.1 M and was finally exploited for the quantitative determination of BAs in all samples. In tea leaves total BAs concentration ranged from 2.23 μg g−1to 11.24 μg g−1and PUT (1.05–2.25 μg g−1) and SPD (1.01–1.95 μg g−1) were always present, while SER (nd–1.56 μg g−1), HIS (nd–2.44 μg g−1), and SPM (nd–1.64 μg g−1) were detected more rarely. CAD and PHE were determined in few samples at much lower concentrations while none of the samples contained TYR. Tea infusions showed the same trend with total BAs concentrations never exceeding 80.7 μg L−1. Black teas showed higher amounts of BAs than green teas and organic and decaffeinated samples always contained much lower BAs levels than their conventional counterparts.

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Matsabisa, Motlalepula Gilbert, Asis Bala, Satyajit Tripathy, Michelle Mogomane Digashu, Fanie Rautenbach, Barsha Dassarma, Joseph Omorogiuwa Erhabor, et al. "Study on South African Indigenous Teas—Antioxidant Potential, Nutritional Content, and Hypoxia-Induced Cyclooxygenase Inhibition on U87 MG Cell Line." Molecules 27, no. 11 (May 30, 2022): 3505. http://dx.doi.org/10.3390/molecules27113505.

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Background: This study comparatively assessed seven indigenous traditional tea plants on several attributes that included antioxidant, nutritional, caffeine contents, and cyclooxygenase activity. Methodology: Nutritional content of all tea plants were determined for energy, fat, carbohydrates, total sugars, dietary fiber and amino acids. Antioxidant potential and the antioxidant potentiating secondary metabolites were also measured and compared. Further, we investigated the tea plants for any role they would have on cyclooxygenase (COX) activity on cobalt chloride (CoCl2) induced human glioma cell lines (U87MG). Results: The tea plants were found non-cytotoxic at concentrations tested against the human Chang liver and HeK 293 kidney cells and were found to be naturally caffeine free. The lowest and highest extraction yield among the tea plants was 7.1% for B. saligna and 15.48% for L. scaberrimma respectively. On average, the flavonol content was 12 to 8 QE/g, ORAC 800 µmol TE/g, TEAC 150 µmol TE/g, FRAP 155 µmol AAE/g, polyphenols 40 mg GAE/g, flavanols 0.35 mg CE/g, flavonols 12 mg QE/g and total flavonoid content (TFC) 180 µg QE/mg. The COX activity has been found to be inhibited by a dose-dependent manner by L. scaberrimma, B. saligna and L. javanica. Conclusion: The results further support competitive value of tea plants and need for improved and further development.

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Zhang, Qiqi, Nini Guo, Yongheng Zhang, Youben Yu, and Shuyuan Liu. "Genome-Wide Characterization and Expression Analysis of Pathogenesis-Related 1 (PR-1) Gene Family in Tea Plant (Camellia sinensis (L.) O. Kuntze) in Response to Blister-Blight Disease Stress." International Journal of Molecular Sciences 23, no. 3 (January 24, 2022): 1292. http://dx.doi.org/10.3390/ijms23031292.

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Pathogenesis-related 1 (PR-1) proteins, which are defense proteins in plant–pathogen interactions, play an important role in the resistance and defense of plants against diseases. Blister blight disease is caused by Exobasidium vexans Massee and a major leaf disease of tea plants (Camellia sinensis (L.) O. Kuntze). However, the systematic characterization and analysis of the PR-1 gene family in tea plants is still lacking, and the defense mechanism of this family remains unknown. In this study, 17 CsPR-1 genes were identified from the tea plant genome and classified into five groups based on their signal peptide, isoelectric point, and C-terminus extension. Most of the CsPR-1 proteins contained an N-terminal signal peptide and a conserved PR-1 like domain. CsPR-1 genes comprised multiple cis-acting elements and were closely related to the signal-transduction pathways involving TCA, NPR1, EDS16, BGL2, PR4, and HCHIB. These characteristics imply an important role of the genes in the defense of the tea plant. In addition, the RNA-seq data and real-time PCR analysis demonstrated that the CsPR-1-2, -4, -6, -7, -8, -9, -10, -14, -15, and -17 genes were significantly upregulated under tea blister-blight stress. This study could help to increase understanding of CsPR-1 genes and their defense mechanism in response to tea blister blight.

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Lee, Young-Sang, Seul-A. Jung, Jung-Hwan Kim, Kyoung-Sook Cho, Eul-Ki Shin, Hee-Young Lee, Hye-Kyung Ryu, Hyun-Ju Ahn, Won-Il Jung, and Sung-Hak Hong. "A Study on Change in Chemical Composition of Green Tea, White Tea, Yellow Tea,Oolong Tea and Black Tea with Different Extraction Conditions." Korean Journal of Food And Nutrition 28, no. 5 (October 31, 2015): 766–73. http://dx.doi.org/10.9799/ksfan.2015.28.5.766.

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Alheeti, M. Y. Y., W. I. Al-Jugifi, and H. J. M. Alhadithi. "Use of Aqueous Extract of Matcha Tea as an Antioxidant in Poultry Meat Storage." IOP Conference Series: Earth and Environmental Science 1252, no. 1 (December 1, 2023): 012135. http://dx.doi.org/10.1088/1755-1315/1252/1/012135.

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Abstract This study aimed to evaluate the effect of aqueous extract of matcha tea on the oxidation of fats, and some traits of poultry breast meat kept in cool storage. The study included six treatments: T1 control, T2 distilled water, T3 matcha tea 0.5%, T4 macha tea 1.0%, T5 macha tea 1.5% and T6 industrial antioxidant BHA. Pieces (2 × 3 cm) of the breasts were fleshed with the aforementioned solutions and stored by refrigeration, and some physiochemical, and chemical tests were conducted every 3 days. The results of GC-MS examination of the aqueous extract of matcha tea showed the presence of some active compounds in large amounts, and caffeine represented 81.78% of them. The results of pH values and water holding capacity showed a significant decrease (P ≤ 0.05) in submerged breast meat cuttings in aqueous extract of matcha tea at concentrations (0.5, 1.0, 1.5%) with a clear superiority for treatment T4 (1%) in the pH values and water holding capacity, as compared with the control sample. Treatments with aqueous extract of macha tea (T3, T4, T5) showed significant decreases (P ≤ 0.05) in the oxidation indicators, and a superiority in TBA and peroxide values were observed for treatment T4 upon all treatments except the industrial antioxidant (T6), as well as the values of free fatty acids which were decreased. Values of volatile nitrogen in the cold stored chicken breast meat showed that the values of T4 treatment were the closest to the results of the industrial antioxidant treatment.

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Higashitsuji, Yuhei, Saturnino Herrero, Norio Takeshita, and Reinhard Fischer. "The Cell End Marker Protein TeaC Is Involved in Growth Directionality and Septation in Aspergillus nidulans." Eukaryotic Cell 8, no. 7 (May 8, 2009): 957–67. http://dx.doi.org/10.1128/ec.00251-08.

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ABSTRACT Polarized growth in filamentous fungi depends on the correct spatial organization of the microtubule (MT) and actin cytoskeleton. In Schizosaccharomyces pombe it was shown that the MT cytoskeleton is required for the delivery of so-called cell end marker proteins, e.g., Tea1 and Tea4, to the cell poles. Subsequently, these markers recruit several proteins required for polarized growth, e.g., a formin, which catalyzes actin cable formation. The latest results suggest that this machinery is conserved from fission yeast to Aspergillus nidulans. Here, we have characterized TeaC, a putative homologue of Tea4. Sequence identity between TeaC and Tea4 is only 12.5%, but they both share an SH3 domain in the N-terminal region. Deletion of teaC affected polarized growth and hyphal directionality. Whereas wild-type hyphae grow straight, hyphae of the mutant grow in a zig-zag way, similar to the hyphae of teaA deletion (tea1) strains. Some small, anucleate compartments were observed. Overexpression of teaC repressed septation and caused abnormal swelling of germinating conidia. In agreement with the two roles in polarized growth and in septation, TeaC localized to hyphal tips and to septa. TeaC interacted with the cell end marker protein TeaA at hyphal tips and with the formin SepA at hyphal tips and at septa.

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OMORI, Masashi. "Drinking the Tea and Eating the Tea." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 45, no. 6 (1998): 385–89. http://dx.doi.org/10.3136/nskkk.45.385.

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WATANABE, Toshimichi. "Tea Industry and Tea Science in China." Chagyo Kenkyu Hokoku (Tea Research Journal), no. 79 (1994): 41–54. http://dx.doi.org/10.5979/cha.1994.41.

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Journal articles on the topic 'Tea'

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