Tea Extract Research Articles

A Computational Study of Green Tea Extracts and their Derivatives as Potential Inhibitors for Squalene Monooxygenase.

According to the World Health Organisation, cardiovascular complications have been recognized as the leading course of death between 2000 and 2019. Cardiovascular complications are caused by excess LDL cholesterol in the body or arteries that can build up to form a plaque. There are drugs currently in clinical use called statins that target HMGCoA reductase. However, these drugs result in several side effects. This work investigated using computational approaches to lower cholesterol by investigating green tea extracts as an inhibitors for squalene monooxygenase (the second-rate-controlling step in cholesterol synthesis). Pharmacophore modeling was done to identify possible pharmacophoric sites based on the pIC50 values. The best hypothesis generated by pharmacophore modeling was further validated by atom-based 3D QSAR, where 70% of the data set was treated as the training set. Prior molecular docking ADMET studies were done to investigate the physiochemical properties of these molecules. Glide docking was performed, followed by molecular dynamics to evaluate the protein conformational changes. Pharmacophore results suggest that the best molecules to interact with the biological target should have at least one hydrogen acceptor (A5), two hydrogen donors (D9 and D10), and two benzene rings (R14 and R15) for green tea polyphenols and theasinensin A. ADMET result shows that all molecules in this class have low oral adsorption. Molecular docking results showed that some green tea polyphenols have good binding affinities, with most of these structures having a docking score of less than -10 kcal/mol. Molecular dynamics further illustrated that the best-docked ligands perfectly stay within the active site over a 100 ns simulation. The results obtained from this study suggest that green tea polyphenols have the potential for inhibition of squalene monooxygenase, except for theasinensin A.

Enhancing catechins, antioxidant and sirtuin 1 enzyme stimulation activities in green tea extract through pulse electric field-assisted water extraction: Optimization by response surface methodology approach

Green tea is an economic resource in Thailand because it is derived from smallholder agriculture and has expanded into food production. The purpose of this study is to optimize the parameters of pulsed electric field (PEF) assisted green tea extraction to produce a natural health product. A central composite design was involved to determine the effect of independent variables, including the intensity of electric field (I; 3–5 kV/cm), number of pulses (Np; 1000 to 3000 pulses) and green tea-to-water ratio (GT/W; 0.05–0.15 g/mL) on catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG), total phenolic compound, antioxidant and sirtuin 1 enzyme stimulating activities. The results indicated that the Np had the most significant impact (p < 0.05) on the content of catechin and its derivatives and sirtuin 1 enzyme stimulating activity. The observations revealed that the I had a greater impact on antioxidant activities compared to the Np. The optimal conditions for PEF using the response surface method were determined to be I of 5 kV/cm, Np of 3000 pulses, GT/W of 0.14 g/mL and specific energy of 27 kJ/kg. Under the optimized conditions, the content of C, EC, ECG, EGC and EGCG were 7.34 ± 0.33, 11.26 ± 0.25, 3.75 ± 0.13, 7.53 ± 0.77 and 37.78 ± 0.58 mg/g extract, respectively. Furthermore, it was observed that green tea extract exhibited the ability to modulate the deacetylation activity of the sirtuin 1 enzyme, with a value of 22.63 ± 0.17 FIR. The results emphasized that the PEF led to achieving better responses compared to without pre-treatment using the PEF. Therefore, innovative technologies as PEF can be utilized for green tea extraction to produce natural ingredients, which can contribute to improved accessibility to healthcare. Additionally, the implementation of innovation techniques, such as PEF, in the extraction industry can enhance productivity growth and economic development.

Synthesis of Zinc Nanoparticles in Hibiscus sabdariffa Plant Extract and Investigation of Its Antimicrobial Properties

Background: The use of nanotechnology in various biomedical and pharmaceutical fields is expanding rapidly. Objectives: The aim of this study was to synthesize zinc nanoparticles using Hibiscus sabdariffa plant extract and investigate their antimicrobial properties. Methods: In this experimental study, the aqueous extract of sour tea was mixed with a 0.1 M zinc sulfate solution at a 1:1 ratio and allowed to react for 15 minutes at room temperature to produce nanoparticles. The synthesis of zinc oxide nanoparticles was confirmed using spectrophotometric methods, measuring the average diameter of nanoparticles, X-ray diffraction, and scanning electron microscopy (SEM). The minimum inhibitory concentration (MIC) of the zinc oxide nanoparticles was then measured against standard strains. Results: The results showed that the largest inhibition zone diameter was observed at a concentration of 1024 μg/mL against Listeria monocytogenes, while the smallest inhibition zone was observed against Aeromonas hydrophila. At a concentration of 512 μg/mL, an inhibition zone of 10 mm was developed against two strains: Vibrio cholerae and Escherichia coli. Conclusions: Based on the results of this study, zinc oxide nanoparticles, along with the sour tea aqueous extract and zinc sulfate, exhibited antibacterial properties. However, the most pronounced antimicrobial effects were observed with the zinc oxide nanoparticles.

Tea (Camellia sinensis) leaves accumulate higher levels of Aluminum: Potential Health Risk- Alzheimer’s disease (AD): An updated review of evidence

This review paper of literature highlights the role of accumulation of aluminum in tea leaves and its toxic effects on human health. Tea is the most consumed beverage in the world after water and contains heavy metals and trace elements that may cause potential negative effects on health. Tea is known to be a metal accumulator. However, drinking even a very high dietary amount of black tea or green tea would be unlikely to cause these adverse effects in humans. Thus, for the majority of heavy tea drinkers around the world, tea is likely to be the largest single source of aluminum intake. Addition of milk to tea can decrease or completely inhibit tea antioxidant properties. According to the literature survey, it is well known that the tea plant accumulates aluminum in its leaves to a greater extent than most other edible plants, and would be a potentially important source of dietary aluminum. Aluminum can be transferred into tea infusions through brewing tea, then enter the human body via tea drinking, thereby causing potential harm to human health. On the basis of literature survey, even though some epidemiological reports were contradictory, there was mounting scientific evidence suggesting a relationship between the neurotoxicity of aluminum and the pathogenesis of Alzheimer’s disease. In particular, the link between aluminum and Alzheimer’s disease has been the subject of scientific debate for several decades. The literature survey confirmed that aluminum hypothesis has been the subject of much debate and criticism for several decades. Evidence from human clinical trials suggested that moderate (1–6 cups/day) rather than excessive consumption of tea could bring diverse health benefits. The relationship between tea consumption and dementia has not been well established yet and other studies reported no significant association. The cause of Alzheimer's disease and any association with aluminum is still unknown. There have been conflicting findings in the scientific literature.

Effects of Green Tea Extract Epigallocatechin-3-Gallate on Oral Diseases: A Narrative Review.

Oral diseases are among the most prevalent diseases globally. Accumulating new evidence suggests considerable benefits of epigallocatechin-3-gallate (EGCG) for oral health. This review aims to explore the role and application of EGCG in main oral diseases. This narrative review thoroughly examines and summarizes the most recent literature available in scientific databases (PubMed, Web of Science, Scopus, and Google Scholar) reporting advances in the role and application of EGCG within the dental field. The major keywords used included "EGCG", "green tea extract", "oral health", "caries", "pulpitis", "periapical disease", "periodontal disease", "oral mucosa", "salivary gland", and "oral cancer". EGCG prevents and manages various oral diseases through its antibacterial, anti-inflammatory, antioxidant, and antitumor properties. Compared to traditional treatments, EGCG generally exhibits lower tissue irritation and positive synergistic effects when combined with other therapies. Novel delivery systems or chemical modifications can significantly enhance EGCG's bioavailability, prolong its action, and reduce toxicity, which are current hotspots in developing new materials. this review provides an exhaustive overview of the biological activities of EGCG to major oral diseases, alongside an exploration of applications and limitations, which serves as a reference for preventing and managing oral ailments.

The Effects of Green Tea Infusion on Blood Sugar Levels of Employees with Hyperglycemia

The Effects of Green Tea Infusion on Blood Sugar Levels of Employees with Hyperglycemia

Effects of Fermentation with Eurotium cristatum on Sensory Properties and Flavor Compounds of Mulberry Leaf Tea.

Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics were analyzed to evaluate the improvements of the sensory quality of FMT. After fermentation, the color of the tea infusion changed. The E-tongue evaluation results showed a significant decrease in unpleasant taste properties such as sourness, bitterness, astringency, and aftertaste-bitterness, while umami and saltiness taste properties were enhanced post-fermentation. Aroma-active compounds in MT and FMT were identified and characterized. A total of 25 key aroma-active compounds were screened in MT, and 2-pentylfuran showed the highest relative odor activity value (ROAV). A total of 26 key aroma-active compounds were identified in FMT, and the newly formed compound 1-octen-3-one showed the highest ROAV, which contributed to FMT's unique mushroom, herbal, and earthy flavor attributes. 1-octen-3-one, (E)-2-nonenal, trimethyl-pyrazine, 2-pentylfuran, and heptanal were screened as the potential markers that contributed to flavor differences between MT and FMT. E. cristatum fermentation significantly altered the sensory properties and flavor compounds of MT. This study provides valuable insights into the sensory qualities of MT and FMT, offering a theoretical basis for the development of FMT products.

Study on the preparation of green tea hand wash gel

Green tea exhibits beneficial effects on the skin, such as deodorization, antibacterial properties, sun protection, and antioxidant activity. Formulating hand wash from green tea leverages these advantages in personal hygiene products. This study was conducted to investigate the ratios of surfactants, thickeners, and moisturizers in the formulation of hand wash gel containing green tea. Nine different formulations with surfactant ratios ranging from 9-15%, thickener ratios 1-2%, and moisturizer ratios 5-9% were examined. Sensory characteristics, pH, dirt dispersion ability, viscosity, foam height, and foam stability were evaluated to select the most appropriate formulation. The results showed that the F8 formulation had suitable sensory characteristics, a pH of 5.53, good dirt dispersion ability, a viscosity of 152.6 Cps, a foam height of 5.1 cm, and foam stability of 94.12%. According to Organisation for Economic Co-operation and Development (OECD) guidelines, the product did not exhibit skin irritation in tests conducted on rabbits.Thus, the optimal formulation for green tea hand wash gel was determined to include 1% green tea extract (dry extract form), 12% surfactant, 1.5% thickener, 7% moisturizer, other additives, and water to make up to 100%.

Analyzing the Effects of Rapid and Natural Cooling Techniques on the Quality of Hand-Shaken Green Tea Beverages.

This study compared the quality of hand-shaken green tea prepared through rapid and natural cooling methods. Cooling is crucial in preserving green tea's flavor, aroma, and nutritional components. In the rapid cooling method, green tea is freshly brewed at an initial temperature of 95 °C for 25 min, and then rapidly cooled to 18 °C for 25 min. Conversely, the natural cooling method involves brewing tea at the same initial temperature and time, but allowing it to cool gradually to 30 °C over approximately 4-5 h at room temperature. This study's findings indicate that the rapid cooling method produced green tea with a more vibrant color and improved clarity versus the natural cooling method. Sensory analysis revealed that the taste and aroma of the hand-shaken green tea prepared using rapid cooling were perceived to be more refreshing and invigorating. However, the natural cooling method preserved a higher level of chemical components, including individual catechin caffeine, total polyphenol, soluble solids, reducing sugar, and total tannins. The essential amino acid content of the rapidly and naturally cooled green tea infusions was 6.85 and 13.55 μg/mL, respectively. The γ-Aminobutyric acid (GABA) content was 439.82 and 457.31 μg/mL, respectively. This study's findings suggest that rapid cooling during the preparation of hand-shaken green tea enhances its overall quality. The vibrant color, improved clarity, refreshing taste, and invigorating aroma make it a preferable choice for tea enthusiasts who seek an enhanced sensory experience and excellent quality.

Green synthesis of silver nanoparticles from waste leaves of tea (Camellia sinensis) and their catalytic potential for degradation of azo dyes

Tea leaves are discarded after use as waste material. An attempt was made to explore the potential of tea waste as an alternative source of extensive reducing agent for green and biocompatible synthesis of silver nanoparticles (WT-AgNPs) from silver nitrate salt, and prospective utilization for degradation of toxic azo dyes such as methyl orange and Congo red occurring in effluents. Green tea extract was also used as reducing agent to synthesize AgNPs (GT-AgNPs) to compare their physicochemical properties and efficiency vis-à-vis WT-AgNPs. Both WT-AgNPs and GT-AgNPs were characterized by Ultraviolet-Visible (UV) and Fourier Transform Infrared (FTIR) Spectroscopy, particles size and zeta potential measured by Dynamic Light Scattering (DLS), surface morphology and elemental composition determined by Field Emission Scanning Electron Microscopy (FESEM). The average particle size, zeta potential and surface plasmon resonance (SPR) were 74.85 nm, -22.62 mV, 422 nm and 69.53 nm, -21.28 mV, 420 nm for WT-AgNPs and GT-AgNPs, respectively. Catalytic degradation reaction of methyl orange and Congo red using the biogenic AgNPs followed the pseudo-first order kinetics in both cases. The rate constants of methyl orange dye (100 ppm) degradation using the catalysts (WT-AgNPs and GT-AgNPs) were 0.087 s−1(R2=0.922) and 0.099 s−1 (R2=0.963) respectively, showing 93 % and 95.5 % degradation of dye in 40 min in presence of NaBH4. For Congo red (100 ppm) degradation, the rate constants were 0.112 s−1 (R2=0.917) and 0.113 s−1(R2=0.943). Both WT-AgNPs and GT-AgNPs exhibited bacteriostatic effect inhibiting growth of E. coli. The study offers potential use of waste tea leaves as an effective reducing agent for large-scale green synthesis of silver nanoparticles having multifarious environmental applications in general, dye degradation and antibacterial action in particular.

Starch‐based and green tea extract films: characterisation and evaluation of the shelf life of interleaved sliced calabrese sausage

SummaryThis study aimed to develop and characterise cassava starch‐based films incorporating green tea extract and to assess the antioxidant effectiveness of these edible films against oxidative degradation in sliced calabrese sausage. The films were formulated with 3.5% starch (w/v) and 35% glycerol (w/w), with the addition of commercial green tea extract at concentrations of 1.0%, 2.5%, and 5.0% (w/v of film‐forming solution). The formulations with extract showed significantly higher per cent elongation at break compared to the control (without extract) (P &lt; 0.05), with higher tensile strength observed in the film with 1.0% extract. The best results in antioxidant activity kinetics with IC50 values between 0.012 and 0.14 mg mL−1 over 60 days were obtained with 1% of the extract. The cassava starch film with 1.0% extract inhibited the lipid oxidation of calabrese sausage for 18 days. The presence of 1.0% extract in the film reduces lipid oxidation in calabrese sausage without sensorial alteration, extending shelf life and suggesting it as an alternative to conventional plastics.

Phenanthrene-induced hyperuricemia with intestinal barrier damage and the protective role of theabrownin: Modulation by gut microbiota-mediated bile acid metabolism

Hyperuricemia is prevalent globally and potentially linked to environmental pollution. As a typical persistent organic pollutant, phenanthrene (Phe) poses threats to human health through biomagnification. Although studies have reported Phe-induced toxicities to multiple organs, its impact on uric acid (UA) metabolism remains unclear. In this study, data mining on NHANES 2001–2016 indicated a positive correlation between Phe exposure and the occurrence of hyperuricemia in population. Subsequently, adolescent Balb/c male mice were orally exposed to Phe at a dosage of 10 mg/kg bw every second day for 7 weeks, resulting in dysfunction of intestinal UA excretion and disruption of the intestinal barrier. Utilizing intestinal organoids, 16S rRNA sequencing of gut microbiota, and targeted metabolomic analysis, we further revealed that an imbalance in bile acid metabolism derived from gut microbiota might mediate the intestinal barrier damage. Additionally, the tea extract theabrownin (TB) effectively improved Phe-induced hyperuricemia and intestinal dysfunction at a dose of 320 mg/kg bw per day. In conclusion, this study demonstrates that Phe exposure is positively associated with hyperuricemia and intestinal damage, which provides new insights into the toxic effects induced by Phe. Furthermore, the present study proposes that supplementation with TB would be a healthy and effective improvement strategy for patients with hyperuricemia and intestinal injury caused by environmental factors.

Optimization of ecofriendly L-Fe/Ni nanoparticles prepared using extract of black tea leaves for removal of tetracycline antibiotics from groundwater by response surface methodology

This article focuses on employment of nanotechnologies in remediation of tetracycline antibiotics (TC) from groundwater by green synthesized bimetallic Fe/Ni supported by limestone particles. An in-situ green synthesis nanoparticles was prepared using black tea leaves extract to generate a L-Fe/Ni nanocomposite. The synthesized nanocomposite was characterized using several techniques, such as, X-Ray Diffraction (XRD), Scanning Electron microscopy (SEM), transmission electron microscope (TEM), Energy dispersive X-ray (EDX), FTIR (Fourier Transform-Infra Red) spectroscopy and surface area. We then use response surface methodology (RSM) to optimize the synthesis process and evaluate the effectiveness of the prepared nanocomposite for tetracycline remediation. We took different simulated concentrations of the TC contaminant without relying on actual TC concentrations in grounwater, the best removal of the TC contaminant in batch study was investigated with relying on the initial concentrations of TC and other experimental factors such as pH, adsorbent nanomaterial concentration and time. A pilot plant was then constructed to eliminate the TC contaminant from groundwater in different concentrations, where the removal efficiency was found decreased with increasing in the concentration of the TC Many parameters affecting the removal mechanisms in statistical and continuous systems were examined to select the best results that accomplish the maximum elimination rate. With the improved operating conditions, (L-Fe/Ni concentration: 1500 mg/L; concentration of TC: 20 mg/L; pH: 7.2; contact time: 128 min), removal percent of TC was found 87 % based on RSM system. The L-Fe/Ni reactive medium of continuous column has a main role in slowing down the movement of the TC plume. This study showed that the ecofriendly nanocomposite could be an appropriate and novel method for remediation of antibiotics and other contaminants in groundwater.

Unraveling anti-aging mystery of green tea in C. elegans: Chemical truth and multiple mechanisms

Tea drinking impacts aging and aging-related diseases. However, knowledge of anti-aging molecules other than the major catechins in complex tea extracts remains limited. Here we used Caenorhabditis elegans to analyze the longevity effects of tea extracts and constituents comprehensively. We found that the hot water extract of green tea prolonged lifespan and heathspan. Further, the MeOH fraction prolonged lifespan significantly longer than other fractions. Correlation analysis between mass spectroscopic data and anti-aging activity suggests that ester-type catechins (ETCs) are the major anti-aging components, including 4 common ETCs, 6 phenylpropanoid-substituted ester-type catechins (PSECs), 5 cinnamoylated catechins (CCs), 7 ester-type flavoalkaloids (ETFs), and 4 cinnamoylated flavoalkaloids (CFs). CFs (200 μM) are the strongest anti-aging ETCs (with the longest 73% lifespan extension). Green tea hot water extracts and ETCs improved healthspan by enhancing stress resistance and reducing ROS accumulation. The mechanistic study suggests that they work by multiple pathways. Moreover, ETCs modulated gut microbial homeostasis, increased the content of short-chain fatty acids, and reduced fat content. Altogether, our study provides new evidence for the anti-aging benefits of green tea and insights into a deep understanding of the chemical truth and multi-target mechanism.

Croton gratissimus Burch Herbal Tea Exhibits Anti-Hyperglycemic and Anti-Lipidemic Properties via Inhibition of Glycation and Digestive Enzyme Activities.

Over the years, the world has continued to be plagued by type 2 diabetes (T2D). As a lifestyle disease, obese individuals are at higher risk of developing the disease. Medicinal plants have increasingly been utilized as remedial agents for managing metabolic syndrome. The aim of the present study was to investigate the in vitro anti-hyperglycemic and anti-lipidemic potential of Croton gratissimus herbal tea infusion. The inhibitory activities of C. gratissimus on carbohydrate (α-glucosidase and α-amylase) and lipid (pancreatic lipase) hydrolyzing enzymes were determined, and the mode of inhibition of the carbohydrate digestive enzymes was analyzed and calculated via Lineweaver-Burk plots and Michaelis Menten's equation. Its effect on Advanced Glycation End Product (AGE) formation, glucose adsorption, and yeast glucose utilization were also determined. High-performance liquid chromatography (HPLC) was used to quantify the possible phenolic compounds present in the herbal tea infusion, and the compounds were docked with the digestive enzymes. C. gratissimus significantly (p < 0.05) inhibited α-glucosidase (IC50 = 60.56 ± 2.78 μg/mL), α-amylase (IC50 = 35.67 ± 0.07 μg/mL), as well as pancreatic lipase (IC50 = 50.27 ± 1.51 μg/mL) in a dose-dependent (15-240 µg/mL) trend. The infusion also inhibited the non-enzymatic glycation process, adsorbed glucose effectively, and enhanced glucose uptake in yeast cell solutions at increasing concentrations. Molecular docking analysis showed strong binding affinity between HPLC-quantified compounds (quercetin, caffeic acid, gallic acid, and catechin) of C. gratissimus herbal tea and the studied digestive enzymes. Moreover, the herbal tea product did not present cytotoxicity on 3T3-L1 cell lines. Results from this study suggest that C. gratissimus herbal tea could improve glucose homeostasis and support its local usage as a potential anti-hyperglycemic and anti-obesogenic agent. Further in vivo and molecular studies are required to bolster the results from this study.

Brewing method-dependent changes of volatile aroma constituents of green tea (Camellia sinensis L.).

The determination of optimal levels of green tea amount and brewing time would have a crucial role in the accumulation of desired aromatic volatile compounds to meet worldwide market demand. Aroma is the most important factor influencing tea consumers' choices along with taste, price, and brand. This study aims to determine how the brewing time and amount of green tea affect the aroma profile of green tea infusion. The effect of the amount of Turkish green tea (5-10 g) and brewing time (5-60 min) on aromatic volatile compounds was evaluated using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) technique. The SPME/GC-MS analysis identified 57 components in the aroma profile of green tea infusions including 13 esters, 12 alkanes, 7 unknowns, 6 ketones, 3 alcohols, 2 terpenes, 2 terpenoids, 1 alkaloid, 1 phenolic compound, 1 lactone, 1 pyrazine, and 1 norisoprenoid. The green tea amount and brewing time had significant effects on the number of chemical compounds. A total of 42, 47, and 36 aromatic volatile compounds were determined by brewing 5, 7.5, and 10 g of green tea. The most abundant constituents in green tea infusions were phytone, 2-decenal, lauric acid, unknown 1, methoxy-1-methylethyl pyrazine, α-ionone, β-ionone, and diethyl phthalate (DEP). With this study, the aroma structures of green tea infusion have been revealed for the first time depending on the brewing time and quantity.

Acute, dose-response effects of guayusa leaf extract on mood, cognitive and motor-cognitive performance, and blood pressure, heart rate, and ventricular repolarization.

We conducted a randomized, double-blind, placebo-controlled crossover trial in young adults to examine the dose-dependent (600 mg versus 1200 mg), acute effects of consumption of an Ilex guayusa tea extract (GLE) on mood, cognitive and motor-cognitive performance, as well as its acute cardiovascular effects. Twenty-five adults (mean ± SD, age = 28 ± 7 y; 9 M/16 F) completed familiarization and then three randomly ordered experimental visits where they consumed either 600 mg (GLE600) or 1200 mg (GLE1200) GLE or placebo (PLA). Following supplement consumption, participants completed a mood state survey, assessments of perceived jitteriness, energy, and focus, and neurocognitive and motor-cognitive testing. Blood pressure (BP), heart rate, and QT interval length were determined before and after supplementation. GLE600 significantly improved total mood disturbance (mean ± SE difference = -6.9 ± 2.6 au, p = 0.034), fatigue-inertia (-2.84 ± 0.89 au, p = 0.008), perceived energy (+13.00 ± 4.49 au; p = 0.02), motor speed (+4.52 ± 1.42 au, p = 0.008), and psychomotor speed (+7.20 ± 2.16 au, p = 0.005) relative to PLA. GLE1200 also improved psychomotor speed (+5.08 ± 2.16 ms, p = 0.045) and uniquely increased motor-cognitive performance as reflected by a decrease in reaction time (-0.106 ± 0.04 ms, p = 0.026) during a neurocognitive hop test. The effect of GLE on jitteriness was both dose- and sex-dependent. Jitteriness increased with increasing GLE dose in women only (p < 0.001). Both GLE600 and GLE1200 similarly increased systolic and diastolic BP by 4-5 mmHg (p ≤ 0.022). Neither GLE600 nor GLE1200 acutely influenced QTc length (p = 0.31). The goal of GLE supplementation should be considered when selecting a dosing strategy. Lower dosages of GLE (e.g. 600 mg) appear to optimize cognitive and mood-related outcomes while limiting side-effects such as jitteriness in women, and higher dosages may be necessary (e.g. 1200 mg) to promote improvements in motor-cognitive performance.

Root Rot Management in Common Bean (Phaseolus vulgaris L.) Through Integrated Biocontrol Strategies using Metabolites from Trichoderma harzianum, Serratia marcescens, and Vermicompost Tea

Common bean (Phaseolus vulgaris L.) is an essential food staple and source of income for small-holder farmers across Africa. However, yields are greatly threatened by fungal diseases like root rot induced by Rhizoctonia solani. This study aimed to evaluate an integrated approach utilizing vermicompost tea (VCT) and antagonistic microbes for effective and sustainable management of R. solani root rot in common beans. Fourteen fungal strains were first isolated from infected common bean plants collected across three Egyptian governorates, with R. solani being the most virulent isolate with 50% dominance. Subsequently, the antagonistic potential of vermicompost tea (VCT), Serratia sp., and Trichoderma sp. was assessed against this destructive pathogen. Combinations of 10% VCT and the biocontrol agent isolates displayed potent inhibition of R. solani growth in vitro, prompting in planta testing. Under greenhouse conditions, integrated applications of 5 or 10% VCT with Serratia marcescens, Trichoderma harzianum, or effective microorganisms (EM1) afforded up to 95% protection against pre- and post-emergence damping-off induced by R. solani in common bean cv. Giza 6. Similarly, under field conditions, combining VCT with EM1 (VCT + EM1) or Trichoderma harzianum (VCT + Trichoderma harzianum) substantially suppressed disease severity by 65.6% and 64.34%, respectively, relative to untreated plants. These treatments also elicited defense enzyme activity and distinctly improved growth parameters including 136.68% and 132.49% increases in pod weight per plant over control plants. GC–MS profiling of Trichoderma harzianum, Serratia marcescens, and vermicompost tea (VCT) extracts revealed unique compounds dominated by cyclic pregnane, fatty acid methyl esters, linoleic acid derivatives, and free fatty acids like oleic, palmitic, and stearic acids with confirmed biocontrol and plant growth-promoting activities. The results verify VCT-mediated delivery of synergistic microbial consortia as a sustainable platform for integrated management of debilitating soil-borne diseases, enhancing productivity and incomes for smallholder bean farmers through regeneration of soil health. Further large-scale validation can pave the adoption of this climate-resilient approach for securing food and nutrition security.

Let the black tea and green tea take care of your oral health — A short review of the antimicrobial activity of black tea and green tea extracts on

Dental caries is a major global concern and source of great trouble worldwide. It is one of the most common chronic oral diseases in the world that affects both adults and children. The prevalence of DMFT index as a diagnostic criterion in the estimation of dental caries in the age group of 3–18 years was found to be 57%, whereas in patients aged above 18 years, it was much higher that is 77%.Many studies have been carried out all over the world to find the cause behind it, and the main cause, which was well accepted by the people, was the action of pathogenic bacterial microflora such as ( in the oral cavity on the tooth surfaces. These bacteria strongly adhere to the tooth surface and produce lactic acid after fermentation of sucrose and various carbohydrates, which is responsible for the cavitation in the teeth. Many experiments and efforts have been made to remove from the oral cavity, like antibiotics, oral drugs, and more, which are beneficial but have side effects after long-term use, such as vomiting, diarrhea, resistance, teeth staining, etc.That's why search ended at tea which is becoming a popular beverage and a widely consumed drink these days that has anti-streptococcal properties with least of side effect.India's tea usage changed over time from being a colonial export to a regular beverage. With over 29% of the global tea production, India is one of the world's biggest producers and consumers. In India, tea has long been closely linked to the medicinal herbs that have long been used for both therapeutic purposes and general well-being.

Effects of tea infusion on selenium uptake in grapevine

Increased selenium (Se) content in fruits can supply Se in human body, but the effects of teas on the Se uptake in fruit trees are unknown. The effects of infusions of four teas (green, black, dark, and white) on the Se uptake of grapevine were studied to promote the Se uptake in fruit trees in this study. However, only black tea infusion increased the biomass, photosynthetic pigment content, superoxide dismutase (SOD) activity, peroxidase (POD) activity, and soluble protein content of grapevine. Except for white tea infusion, other tea infusions also increased the catalase (CAT) activity of grapevine. Furthermore, the tea infusions increased the activities of adenosine triphosphate sulfurase (ATPS) and adenosine 5’-phosphosulfate reductase (APR), and decreased the activities of serine acetyltransferase (SAT) and selenocysteine methyltransferase (SMT). Only the dark and white tea infusions increased the shoot total Se content by 86.53% and 23.32%, respectively (compared with the control), and also increased the shoot inorganic Se content and shoot organic Se content. Notably, four tea infusions decreased the organic Se proportion and increased the inorganic Se proportion in grapevine. Correlation and grey relational analyses showed that the root total Se content, ATPS activity, and ARP activity were closely associated with the shoot total Se content. The principal component and cluster analyses also showed that the ATPS activity, APR activity, root total Se content, and shoot total Se content were classified into one category. These findings show that black tea infusion can promote grapevine growth, while dark and white tea infusions can promote the Se uptake in grapevine.