Catechin Content Research Articles

Study on content of flavonoids and antioxidant activity of the raw materials of Parthenocissus quinquefolia (L.) Planch.

The aim of this work was to determine the component composition and quantitative content of flavonoids, including catechins, in the leaves, shoots and fruits of Virginia creeper (Parthenocissus quinquefolia (L.) Planch.) for further standardization of raw materials and establishing antioxidant activity of their water-ethanol extracts. Materials and methods. The leaves, shoots of Parthenocissus quinquefolia were collected during the phase of mass flowering in July 2020 and fruits were collected during full ripeness (September – October 2020) in Lisnyky village of Obukhiv district of Kyiv Oblast (Ukraine). Determination of the component composition and quantitative content of flavonoids, including catechins, was carried out by the method of high-performance liquid chromatography (HPLC) on an Agilent Technologies 1200 liquid chromatograph. Identification and quantitative analysis were carried out using standard solutions of flavonoids (rutin, quercetin-3-b-glycoside, naringin, neohesperidin, quercetin, naringenin, kaempferol, luteolin, apigenin) and catechins (pyrocatechin, catechin, epicatechin, epicatechin gallate and halocatechin). Antioxidant activity was determined by the spectrophotometric method at 347 nm by the ability to inhibit the autooxidation of adrenaline in vitro.Results. As a result of the study, 9 phenolic compounds were identified: rutin, quercetin, quercetin-3-b-glycoside, naringin, epicatechin, catechin, gallocatechin, epicatechin gallate. It was determined that rutin, quercetin, epicatechin, and catechin predominate in the leaves, shoots, and fruits of Virginia creeper.It was established that the extracts of leaves with shoots and fruits of Virginia creeper show a pronounced antioxidant activity due to their ability to inhibit autooxidation of adrenaline in vitro.Conclusions. The high content of rutin, quercetin, epicatechin and catechin in the leaves, shoots and fruits of Virginia creeper has scientific interest, due to discovered compounds have a valuable pharmacological effect. The obtained results can be used for the standardization of raw materials of Virginia creeper, and differences in the quantitative content of halocatechin in different types of raw materials, as well as the presence of naringin in leaves and shoots and luteolin in the fruits of Virginia creeper as diagnostic features of this species raw material.The results of the study of antioxidant activity confirm the prospects of using this raw material for the creation of new drugs with antioxidant activity

Review: The harvesting process and recent advances on health benefits of white tea

The meticulous harvesting process and appropriate post-harvest techniques play pivotal roles in preserving the quality and health benefits of white tea. This careful approach maintains the bioactive compounds such as polyphenols, caffeine, gallic acid, Epigallocationchin (EGC), Epigallocationchin gallate (EGCG), and Epicatechin gallate (ECG), integral to white tea's health benefits. The stability of catechin content in tea plants is greatly influenced by the environment (clone, plant age, leaf age, altitude, temperature, humidity, processing, and pH when storing dry tea). In Indonesia, the raw materials used to produce white tea are mostly pecco from the superior GMB clone Assamica variety which has high polyphenol content (14.83 – 15.43% dry weight). To increase polyphenol levels, the treatment that needs to be considered is the provision of optimum and appropriate fertilizer. The highest catechin content comes from plucking in summer and spring season. Subsequently, controlled post-harvest processes, including controlled withering and drying, safeguard the integrity of active compounds like catechins as antioxidants in white tea, mitigating free radicals and cellular damage. The highest antioxidant showed from 23 hours whithered. The storage time for white tea also has an impact on quality. The content of catechins and amino acids showed a tendency to decrease with storage time. On the other hand, gallic acid increases with the length of storage. The combined effect of these phases, from harvesting through post-harvesting, contributes significantly to white tea's health benefits, encompassing cardioprotective effects, anti-diabetic potential, prevention of anticarcinogenic and antimutagenic activity, neuroprotective properties, and antimicrobial attributes.

Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

The objects of the study are a fermented milk product made on the basis of reconstituted camel milk, and a fermented milk product made on the basis of reconstituted camel milk, enriched with a combined extract. The manufactured product must satisfy the body's needs for vitamins and minerals necessary for the normal development of the body. However, the nutritional composition of fermented milk drinks prepared from reconstituted camel milk depends on the choice of plant material for the added extract. The influence of the combined extract on the quality indicators of fermented milk product was studied. Under the influence of the combined extract, the protein content in the experimental sample of the fermented milk product increases by 3.96 %, and the fat content by 10.0 % compared to the fermented milk product without the addition of the combined extract. Analysis of the chemical composition and nutritional value of the developed fermented milk drink shows that it contains (in mg/100 g) minerals that were absent in the undiluted drink: magnesium – 1.12; copper – 0.044; vitamins: pantothenic acid – 0.437; nicotinic acid – 0.203; riboflavin – 0.033; vitamin E – 2.16. In addition, it has an increased content of potassium, zinc, sodium, iron, calcium; vitamins B1, B6, C, A; as well as the content of flavonoids, polyphenols and catechins. This gives it certain antioxidant properties. The results obtained indicate an increase in the biological value and additional functional properties of fortified reconstituted camel milk. It has been established that the enrichment of reconstituted milk with a combined extract makes it possible to create a product that contributes to the organization of adequate nutrition for people and will be in demand in the food market

First ATR-FTIR Characterization of Black, Green and White Teas (Camellia sinensis) from European Tea Gardens: A PCA Analysis to Differentiate Leaves from the In-Cup Infusion.

ATR-FTIR (Attenuated Total Reflectance Fourier Transform InfraRed) spectroscopy, combined with chemometric, represents a rapid and reliable approach to obtain information about the macromolecular composition of food and plant materials. With a single measurement, the chemical fingerprint of the analyzed sample is rapidly obtained. Hence, this technique was used for investigating 13 differently processed tea leaves (green, black and white) all grown and processed in European tea gardens, and their vacuum-dried tea brews, prepared using both hot and cold water, to observe how the components differ from tea leaf to the in-cup infusion. Spectra were collected in the 1800-600 cm-1 region and were submitted to Principal Component Analysis (PCA). The comparison of the spectral profiles of leaves and hot and cold infusions of tea from the same country, emphasizes how they differ in relation to the different spectral regions. Differences were also noted among the different countries. Furthermore, the changes observed (e.g., at ~1340 cm-1) due to catechin content, confirm the antioxidant properties of these teas. Overall, this experimental approach could be relevant for rapid analysis of various tea types and could pave the way for the industrial discrimination of teas and of their health properties without the need of time-consuming, lab chemical assays.

Green Tea Dregs (Camellia sinensis (L.) Extraction Method Effect on Cutibacterium acnes and Development of Spot Cream

Background: Acne is a prevalent skin health problem experienced by teenagers and adults. Green tea is one of the plants that can be used to treat acne. Green tea dregs contain catechins, which have antibacterial activity that causes acne. Objective: This study aims to determine the antibacterial activity of green tea dregs extract against Cutibacterium acnes bacteria. Methods: This study used two brewing time variations and three green tea dregs with maceration variations. The obtained extract was then analyzed for its catechin content using the total phenolic test. Section, which has a high phenolic content, was then tested for its activity against Cutibacterium acnes bacteria using the microdilution method to obtain the MIC50 value. The extract with a brewing time of 2 minutes and the ultrasonic-assisted extraction maceration method had the highest MIC50 value of 8.586 mg/mL. The MIC50 value references extract concentrations used in acne spot cream formulations. The cream obtained after the stability test is semisolid, brown, and smells like tea. Spot cream is also homogeneous and meets the pH range in cosmetic preparations of 5.5. However, the viscosity of spot cream decreased significantly after storage to 4546 cPoise from 8106 cPoise. The decrease in the viscosity of the cream was caused by the catechin content in green tea dregs extract, which is acidic, thus reducing the effectiveness of the emulator in the form of triethanolamine, which is alkaline. The decrease in viscosity of the cream also caused the spreadability of the cream to increase and the stickiness of the cream to decrease.

Studies on desmodium velutinum (Willd.) DC. leaf extract's polyphenol profile, in-vitro antioxidant capacity, and anti-proliferative activity of A549 cell lines

In African and Asian ethnomedicinal studies, Desmodium velutinum (Willd) has been used in the treatment of tooth and head aches, diarrhoea, cancer, and haematuria and as repellent and aphrodisiac. The study is aimed at determining polyphenol profile and antioxidant activities of D. velutinum methanol leaf extract and its ethyl acetate and butanol fraction. The study also investigated the effect of this plant on lung adenocarcinoma (A549) cell line. The polyphenol constituents in D. velutinum were evaluated with the U-HPLC technique. While, the antioxidant activities of the methanol plant extract and its fractions were assessed with the DPPH, metal chelating, reducing power and DNA nicking assays. MTT assay was employed to analyse the effect of the plant on A549 cell line. Kaempferol is the principal polyphenol in the leaf extract/fraction of D. velutinum. Conversely, its ethyl acetate fraction possessed a higher concentration of catechin than kaempferol. Total phenolic content (TPC) result was directly proportional to the antioxidant activities of extract and fractions, a higher TPC value was obtained in ethyl-acetate fraction (787.1 ± 21.4 mg GAE/g) than the crude methanol extract (710.9 ± 24.5 mg GAE/g) and its n-butanol fraction (759.2 ± 1.3 mg GAE/g), thus, ethyl acetate fraction performed best in the antioxidant assays. D. velutinum also inhibited oxidative damage to supercoiled plasmid DNA and suppressed the proliferation of A549 cells in a dose-dependent manner. This study shows that D. velutinum does have potentials to protect against many diseases linked with reactive oxygen species.

Probing the binding mechanism of tea polyphenols from different processing methods to anti-obesity and TMAO production-related enzymes through in silico molecular docking

Tea polyphenols possess anti-obesity properties and reduce TMAO levels. However, the variability of tea polyphenols under different processing methods and their preventive efficacy requires further exploration. This study systematically evaluated the antioxidant, hypoglycemic, and hypolipotropic enzyme capacities of GT, YT and DT through UPLC-ESI-MS/MS analysis of catechin profiles. OPLS, correlation analysis, and molecular docking were employed to investigate the compounds and inhibitory mechanisms targeting hypoglycemic, hypolipidemic, and TMAO-producing enzymes. GT exhibited significantly lower IC50 values for biological activity and higher catechins contents compared to YT and DT (p < 0.05). Strong positive correlations were observed between EGCG, CG, and ECG and biological activities (r ≥ 7.4, p < 0.001). Molecular docking results highlighted the establishment of stable hydrogen bonds and hydrophobic interactions between EGCG, CG, ECG, and the receptor. These findings contribute novel insights into the mechanisms by which tea polyphenols prevent obesity and inhibit TMAO production.

Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes

Our study investigated the impact of nitrogen fertilization at 0, 150, 300, and 450 kg/ha on the non-volatile and volatile substances, as well as gene expression in fresh leaves from Lingtou tea plants. We found that applying nitrogen at 450 kg/ha notably increased total polyphenols (TPs) and free amino acids (AAs) while decreasing the TP to AA ratio (TP/AA) and total catechins (TC) contents. Chlorophyll, caffeine (CAF) and theanine accumulated to a greater extent with nitrogen application rates of 150, 300, and 450 kg/ha, respectively, six substances – TP, CAF, TC, theanine, epigallocatechin (EGC), and AA – as key contributors to the taste quality of LTDC. Additionally, five substances with variable importance in projections (VIP) ≥ 1 and odor activation values (OAV) ≥ 1, notably linalool and cis-linalool oxide (furanoid), significantly contributed to the tea's overall aroma. Furthermore, applying 300 kg/ha nitrogen upregulated the dihydroflavonol reductase (DFR)gene, likely causing catechin decrease.

In vitro activity of various Kenyan tea extracts against HeLa human cervical cancer cell line and molecular docking of tea catechins on high-risk HPV16E6 protein

Tea (Camellia sinensis) has been revealed to possess potential anticancer properties attributed to its catechin content. This study aimed to investigate the growth-inhibitory effects of various tea extracts on the HeLa cell line and molecular docking analysis of catechins on Human papillomavirus16 oncoprotein 6 (HPV16E6). Different catechins content in black, green, and purple tea were determined by using High-performance liquid chromatography (HPLC); molecular docking of four main catechins on HPV16E6 and in vitro antiproliferative activity and cell apoptosis assay were carried out. Molecular docking results suggested that the tea catechins have the potential to bind to the HPV16 E6 oncoprotein involved in cervical cancer development. The antiproliferative assay results indicated that purple tea had the highest inhibitory activity at both 24 h and 48 h, with IC50 values of 121.1 ± 3.25 μg/mL and 100.1 ± 3.76 μg/mL respectively, followed by green tea with 168.9 ± 12.59 μg/mL and 124.7 ± 3.53 μg/mL IC50 while black tea showed the least effectiveness with IC50 of 221 ± 19.35 μg/mL and 159.6 ± 2.33 μg/mL. DNA fragmentation, a characteristic of apoptosis, was observed in cells treated with the tea extracts. All three tea extracts demonstrated potential anti-cervical cancer activity bIy inhibiting cell proliferation and inducing apoptosis. The tea catechins showed promising interactions with the HPV16 E6 oncoprotein.

Effect of extraction conditions and tannase enzyme application on catechin content and cream formation in Turkish black tea extracts

Effect of extraction conditions and tannase enzyme application on catechin content and cream formation in Turkish black tea extracts

Investigation of the extraction dynamic of the biologically active substances of the raspberry (Rubus idaeus L.) shoots

Abstract The study has the intent of exploring the dynamics of biologically active substance (BAS) extractions from red raspberry (R. idaeus) shoots in order to determine the appropriate extraction frequency. A secondary objective is to assess the relationship between extract antioxidant activity and BAS content. The focus of the study revolved around R. idaeus shoots, and the spectrophotometric method of analysis was applied to determine the amount of the catechins, polyphenols, hydroxycinnamic acids derivatives and flavonoids, while the gravimetric method was used to determine the dry residue of the extracts and the potentiometric method applied for evaluating antioxidant activity. The polyphenols amount was 1.74±0.03, 0.58±0.01 and 0.016±0.005%, catechins – 1.50±0.02, 0.50±0.01 and 0.11±0.01%, flavonoids – 0.08±0.005, 0.046±0.005 and 0.016±0.002%, hydroxycinnamic acids derivatives – 0.24±0.005, 0.078±0.005 and 0.017±0.002%, organic acids – 0.15±0.005, 0.05±0.005 and 0.01±0.002, dry residue – 2.14±0.005, 0.72±0.01 and 0.16±0.005%, antioxidant activity – 94.80±1.90, 47.40±0.95 and 7.90±0.16 mM-eqv./m for the 1st, 2nd and 3rd extraction, respectively. The optimal extraction frequency of raspberry shoots with distilled water was two times. The highest value of Peasorn‘s correlation coefficient was between the antioxidant activity and catechins (r = 0.9813) and the lowest in the case of organic acids (r=0.9112). The appropriate extraction frequency of R. idaeus shoots with distilled water was two times. The antioxidant method of determination extraction frequency was not inferior to the traditional method. The catechins dominated in the extracts from R. idaeus shoots. A significant positive correlation was content of catechins and antioxidant activity.

Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast

The symbiotic culture of bacteria and yeast (SCOBY) encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation. This study aims to investigate how various combinations of acetic acid bacteria (AAB) and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha. Thirteen combinations of AAB and yeasts formed SCOBY. The pH of Kombucha decreased to 2.31, and titratable acidity content increased to 20.76 g/L. Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L, respectively. The total phenolic and flavonoid contents increased by 3.53- and 5.2 fold, whereas the condensed tannin content decreased by 31.3 fold. Chlorogenic, p-coumaric, and ferulic acids were newly detected. Catechin, epicatechin, caffeine, caffeic acid, gallic acid, and rutin contents in Kombucha were increased. The antioxidant activity of Kombucha was enhanced up to 2.88 fold. The use of AAB and yeast has potential value in the industrial production of Kombucha.

Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality.

Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light withering for 8 h, leaf rotating for 10 min with a total standing time for 8 h, drum roasting for 5 min at 290 °C, low-temperature rolling (flattening at 4 °C for 5 min, without pressure for 1 min and under pressure for 5 min), microwave drying (800 W for 7.5 min). This study demonstrates a significant increase in the retention of catechins, which contributes to the mellow and brisk tastes of oolong tea, addressing the challenge of catechin content and sensory quality. Our study provides a novel insight into the relationship between the oolong tea processing and flavor formation.

The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue

Fixation is a critical step in green tea quality formation. In this study, an integrated analysis of sensory evaluation, electronic tongue, quantitative analysis of major chemical constituents and metabolomics analysis was performed to investigate the effect of fixation temperature (205 °C, 215 °C, 225 °C) on the taste profile of Longjing green tea and the underlying non-volatile metabolites changes. A total of 17 major chemical constituents and 100 non-volatile metabolites were investigated. 31 key differential metabolites were screened. With the increase of fixation temperature, the content of cis-catechins (epicatechin) and dimeric catechins (theaflavin, theaflavin-3′-gallate, theaflavin-3,3′-gallate) were significantly decreased, which may reduce the bitterness. The astringency of tea infusions varied depending mainly on the content changes in flavonol glycosedes, along with trans-catechins (gallocatechin, catechin gallate, gallocatechin gallate). Besides, the contents of amino acids, phenolic acids and carbohydrates were also varied. These substances were altered possibly due to variations in epimerization, oxidative polymerization, and thermal degradation. Longjing tea treated with an appropriate fixation temperature of about 215 °C rendered optimal taste quality. This study could advance the understanding of the fixation regulation of green tea taste and its underlying mechanism.

CsMYB67 participates in the flavonoid biosynthesis of summer tea leaves.

Flavonoids are important compounds in tea leaves imparting bitter and astringent taste, which also play key roles in tea plants responding to environmental stress. Our previous study showed that the expression level of CsMYB67 was positively correlated with the accumulation of flavonoids in tea leaves as exposed to sunlight. Here, we newly reported the function of CsMYB67 in regulating flavonoid biosynthesis in tea leaves. CsMYB67 was localized in the nucleus and responded to temperature. The results of transient expression assays showed the co-transformation of CsMYB67 and CsTTG1 promoted the transcription of CsANS promoter in the tobacco system. CsTTG1 was bound to the promoter of CsANS based on the results of yeast one-hybrid (Y1H) and transient expression assays, while CsMYB67 enhanced the transcription of CsANS through protein interaction with CsTTG1 according to the results of yeast two-hybrid (Y2H) and bimolecular fluorescence complementation (BiFC). Thus, CsMYB67-CsTTG1 module enhanced the anthocyanin biosynthesis through up-regulating the transcription of CsANS. Besides, CsMYB67 also enhanced the transcription of CsFLS and CsUFGT through forming transcription factor complexes. The function of CsMYB67 on flavonoid biosynthesis in tea leaves was validated by gene suppression assay. As CsMYB67 was suppressed, the transcriptional level of CsFLS was greatly reduced, leading to a significant increase in the contents of total catechins and total anthocyanidins. Hence, CsMYB67 plays an important role in regulating the downstream pathway of flavonoid biosynthesis in summer tea leaves.

Determination of the main flavonoids in ojo de gallo (Sanvitalia procumbens Lamarck) yerba extracts from three different sites as potential biomolecules

This work focuses on determining the main flavonoids with medicinal effects present in the wild ojo de gallo plant endemic to the State of Guanajuato in Mexico. For this purpose, the concentration of kaempferol, catechin, and rutin was determined in the wild ojo de gallo grass collected from three different sites in the state of Guanajuato (Comedero Grande, Ex – Hacienda de Márquez, and Tejamanil). The dehydration process of the plant was carried out later to determine the concentration of the metabolites of interest using the high-performance liquid chromatography (HPLC) technique. A statistical analysis was carried out to determine the relationship between the concentration of each metabolite and the various collection sites, also considering the results of the fertility analysis. The results show that the highest concentration for kaempferol was obtained in Ex – Hacienda de Márquez with a value of 24.15 ppm, while for catechin and rutin, it was in Tejamanil reporting values of 26.52 ppm and 46.98 ppm, respectively. The statistical analysis shows no significant difference between Ex -Hacienda de Márquez and Tejamanil for the three metabolites. These results indicate that the site called Comedero Grande favors the presence of kaempferol and rutin while the site called Tejamanil favors the presence of catechin; this opens the possibility of future studies that allow finding the appropriate conditions to maximize the flavonoids of interest in this plant.

Differences in the quality of black tea (Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors

Spring green tea is usually considered to be better than summer green tea. Whether this phenomenon applies to black tea is unknown. Black tea produced using Camellia sinensis var. Yinghong No. 9 leaves is popular in South China and analyzed in the study. The taste and color quality of the infusion was higher for spring tea than for summer tea. Compared with summer tea, the main catechin contents were lower in spring tea, whereas caffeine and total amino acid contents were higher, especially glutamic acid, which may be responsible for the differences between teas. Moreover, spring tea had a higher theabrownin content and a lower L* value. The compounds contributing to the infusion taste and color were correlated with the chromaticity value (i.e., useful indicator of black tea quality). This study revealed the seasonal differences in Yinghong No. 9 black tea quality and the key underlying factors.

The Impact of Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensis

The objective of this study was to investigate the variability of natural bioactive compounds, such as catechin, theaflavin, total phenolic content (TPC), and total flavonoid content (TFC), of Azorean black tea (Camellia sinensis L., O. Kuntze) as well as its antioxidant activities according to different withering times. The TPC, TFC, free radical scavenging activity (FRSA), ferric reducing antioxidant power (FRAP), and ferrous-ion-chelating (FIC) activities were determined by colorimetric methods, and catechin and theaflavin contents were analyzed by high-pressure liquid chromatography (HPLC). The FRSA shows similar results for the withering range of 6 to 16 h (hours). For FRAP, the best results were observed at 16 h, and for FIC, the highest value was at 20 h. The TPC and TFC showed the highest value at 9 h and the lowest at 20 h. For the total theaflavins, the highest results were obtained after 12 h of withering, and the lowest values were obtained at 16 and 20 h. According to the different withering times, the highest value of total catechin levels was at 12 h, while the lowest value was observed at 20 h. Regarding caffeine content, all samples presented similar results, with the exception of the 12 h time point. In conclusion, the best withering times were observed in the range of 9 to 16 h, showing decreased values at 20 h, with the exception of FIC.

Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric

The aim of this study was to investigate the ability of shell (coating) formulations comprised of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and turmeric extracts. Three concentrations of alginate and GDL were used at 0.5%, 0.75%, and 1%, w/v and their solid ratio was varied using a factorial design. A response surface model was applied to optimize the retention of catechin and curcuminoid contents, to determine encapsulation efficiency, and to minimize undesirable flavor and taste. Increasing the concentration of alginate and GDL significantly increased the retention of catechin and curcuminoid contents, encapsulation efficiency, and consumer acceptance (p < 0.05). The encapsulating solution containing 1% of each alginate and GDL performed the best against each criterion. The thermal treatment carried out at the boiling point of water for 15 min had a significant impact on the retention of catechin and curcuminoid content which, in the thermally-treated beads, was 5.15 and 3.85 times higher than unencapsulated, respectively. The consumer acceptance of the encapsulated beads after thermal treatment was higher than that of the unencapsulated formulations as they exhibited lesser pungent flavor and bitterness. The innovative process of thermally stable microencapsulation can produce anti-cancer activity compounds involved in functional food industrial sectors.

Study of Viruddha Aahar in Healthcare Management

Viruddha Aahar or incompatible diet is very important issue discussed by ancient Ayurveda scholars. Viruddha Aahar is certain diet and its combinations which interrupts the metabolism of tissue, which inhibits the formation of tissue and which have the opposite property to the tissue. Charak has mentioned many diseases due to Viruddha Aahar as- infertility, fistula-in-ano, anemia, leprosy, defective birth etc. and death too. In Ayurvedic literatures many incompatible food has mentioned, but we have to identify new food incompatibilities which are used frequently in modern society. eg.- green or black tea and milk. Tea contains flavonoids called catechins, which have beneficial effect on heart, but when mixed with milk, group of proteins in milk called Caseins, interact with the tea to reduce the concentration of catechins. Treatment of diseases, induced or produced due to Viruddha Aahar, is explained in Charak Samhita. According to Charak, Samshodhan and Samshaman Chikitsa is useful for such diseases followed by regular use of Rasayana for long period.