Tea Flowers Research Articles

Enhancing the Antioxidant Activity of Tea (Camellia sinensis) Through Common Herbal Infusions.

Tea is the second most widely consumed beverage globally, after water, and is known for its substantial antioxidant properties, primarily due to its phenolic content. This study quantifies phenolic compounds and assesses antioxidant activity in ten types of tea and selected herbal infusions, individually and in combination. Our findings reveal that free phenolic compounds and their antioxidant activity were twelve times and eight times greater than bound phenolic compounds. Among individual infusions, white tea exhibited the highest antioxidant activity and phenolic content, with 172.51 µmol TE/1000 g and 7.83 mg GAE/1000 g, respectively. In combination, white/linden flower tea showed the highest antioxidant activity (374.44 µmol TE/1000 g), and white/orange tea contained the highest phenolic content (9.24 mg GAE/1000 g). This study identified primarily two phenolic compounds, epigallocatechin gallate and epicatechin gallate, and one alkaloid, caffeine, in tea and herbal combinations. Compared to other combinations, we observed significant variations in catechins and caffeine between white and dark teas. Integrating specific herbal infusions with tea can enhance antioxidant activity up to three-fold compared to tea alone. This research offers valuable insights into optimizing herbal infusions to maximize antioxidant benefits, creating new opportunities to enhance the health benefits of tea-based products.

Extraction, pharmacological prediction and experimental verification of Coreopsis tinctoria flowers

Coreopsis tinctoria (C. tinctoria) is a traditional plant with high medicinal value and edible value. It has the effect of invigorating spleen and stomach and has the potential to develop into flower tea. Therefore, the extraction process of C. tinctoria extract (CTA) was optimised by analytic hierarchy process (AHP) combined with orthogonal test, and its activity was predicted by network pharmacology and verified by experiments. The optimal extraction conditions: temperature of 80 °C, extraction period of 10 min, solid-liquid ratio of 1:70 and times 2. CTA had no gastrointestinal irritation and can significantly increase the faecal water content of mice, inhibit amylase activity, increase protease, xylanase and cellulase activity, increase the number of intestinal Lactobacillus and Bifidobacterium, reduce the number of Escherichia coli and Enterococcus. In summary, CTA can effectively improve the intestinal digestive enzyme activity and the number of probiotics and has the potential to treat gastrointestinal diseases.

Widely Targeted Metabolomics Analysis of the Roots, Stems, Leaves, Flowers, and Fruits of Camellia luteoflora, a Species with an Extremely Small Population

Camellia luteoflora is a rare and endangered plant endemic to China. It has high ornamental and potential economic and medicinal value, and is an important germplasm resource of Camellia. To understand the distributions and differences in metabolites from different parts of C. luteoflora, in this study, we used liquid chromatography–tandem mass spectrometry (LC–MS/MS) to examine the types and contents of chemical constituents in five organs of C. luteoflora: roots, stems, leaves, flowers, and fruits. The results showed that a total of 815 metabolites were identified in the five organs and were classified into 18 main categories, including terpenoids (17.1%), amino acids (10.4%), flavonoids (10.3%), sugars and alcohols (9.8%), organic acids (9.0%), lipids (7.1%), polyphenols (4.8%), alkaloids (4.8%), etc. A total of 684 differentially expressed metabolites (DEMs) in five organs were obtained and annotated into 217 KEGG metabolic pathways, among which metabolic pathways, ABC transporters, the biosynthesis of cofactors, and the biosynthesis of amino acids were significantly enriched. In DEMs, flowers are rich in flavonoids, polyphenols, organic acids, and steroids; fruits are rich in amino acids, alkaloids, vitamins, and xanthones; stems are rich in lignans; and leaves have the highest relative content of phenylpropanoids, ketoaldehydic acids, quinones, sugars and alcohols, terpenoids, coumarins, lipids, and others; meanwhile, the metabolite content is lower in roots. Among the dominant DEMs, 58 were in roots, including arachidonic acid, lucidone, isoliquiritigenin, etc.; 75 were in flowers, including mannose, shikimic acid, d-gluconic acid, kaempferol, etc.; 45 were in the fruit, including pterostilbene, l-ascorbic acid, riboflavin, etc.; 27 were in the stems, including salicylic acid, d-(-)-quinic acid, mannitol, (-)-catechin gallate, etc.; there was a maximum number of 119 dominant metabolites in the leaves, including oleanolic acid, l-glucose, d-arabitol, eugenol, etc. In sum, the rich chemical composition of C. luteoflora and the significant differences in the relative contents of metabolites in different organs will provide theoretical references for the study of tea, flower tea, edible oil, nutraceuticals, and the medicinal components of C. luteoflora.

Antioxidant and Xanthine oxidase inhibitory activities of the tea (Camellia sinensis) flower

The major purpose of this study was to investigate the DPPH radical scavenging activity, hydroxyl radical scavenging activity, superoxide radical scavenging activity, reducing power, ferrous ion chelating activity, and xanthine oxidase activity for research of antioxidant and xanthine oxidase inhibitory activities using a variety of extracts of tea (Camellia sinensis) flower. Among the several extracts, when 800 μg/mL of the ethanol extract was used, the maximum DPPH radical scavenging activity was obtained, 79.2%, which was approximately 80.8% compared to L-ascorbic acid, the maximum hydroxyl radical scavenging activity, 71.3%, which was approximately 73.2% compared to BHA, and the maximum super oxide radical scavenging activity, 89.4%, which was, approximately 90.6% compared to BHT, and the maximum reducing power, 1.94 at an OD of 700 nm, which was approximately 49.2% compared to L-ascorbic acid, respectively. On the other hand, when 800 μg/mL of the hot water extract was used, the maximum activity of ferrous ion chelate was obtained, 28.6%, which was approximately 48.4% compared to EDTA and the maximum xanthine oxidase inhibitory activity, 61.4%, approximately 63.8% compared to catechin, respectively. These results indicated the application potential for industries that can produce new biomaterials that can compensate for the shortcomings of existing synthetic antioxidants and use discarded tea flower as food, pharmaceutical, and cosmetic materials.

Penyuluhan dan Pendampingan Pembuatan Teh Bunga Telang dan Sereh Wangi Untuk Menurunkan Kadar Gula Darah Di Desa Bandar Dawung Tawangmangu

Community Service Lecture (CSL) is a community service program that is part of the higher education curriculum in Indonesia. The purpose of this program is to contribute to the community in Bandar Dawung village, Tawangmangu district, Central Java. One of the contributions given is the assistance program for making telang flower tea (Clitoria ternatea L.) and making jelly candy from citronella leaves (Cymbopogon citratus) is efficacious in lowering blood sugar levels. The main problem faced is the high prevalence of diabetes mellitus. Diabetes mellitus is a metabolic disease characterized by hyperglycemia, due to the body's relative and absolute insulin deficiency. The method used is divided into three stages, namely pre-activity, activity process, and evaluation. The results of this mentoring activity show that the level of public understanding of the benefits and processing of telang flowers and citronella leaves is 80%.

Pendekatan Blue Ocean Strategy pada Labuda Kopi dalam Menghadapi Persaingan Coffe Shop di Sidoarjo

This study aims to determine the strategy used by managers to face competition in coffee shops in Sidoarjo using the Blue Ocean Strategy Approach. In this study, the method used was a qualitative descriptive approach. Qualitative descriptive research has the objective of describing, illustrating, and explaining in greater depth the problem being observed. In qualitative research, the main subject of research is human beings, and the results of this research are manifested in the form of words appropriate to the field situation. The results of this research through the E-R-R-C scheme set for Labuda Kopi are as follows: First, in the step to eliminate, the menu of Honey Spices Lime and Honey Spices Flower Tea is abolished. Then, in the subtract step, the price of the product that has been set will be reduced. Furthermore, in the step of upgrading, Labuda Kopi will add stands with shade, improve marketing strategies, and increase the facilities provided. Finally, in the creation step, Labuda Kopi will create new distinctive coffee variants and also create a new set menu.

Effectiveness of aerobic exercise intervention and butterfly pea flower tea on reducing blood glucose levels in type II diabetes mellitus patients

The aim of this research is to analyze the effectiveness of the combination of aerobic exercise and butterfly pea flower tea as a therapy for type 2 diabetes mellitus. This research uses experimental research methods with pre and post design. This research uses only one group as a sign of the existence of a comparison group. A total of 36 adult women suffering from Type II Diabetes Mellitus participated in this study. The inclusion criteria in this study were women suffering from type II diabetes mellitus. The exclusion criteria in this study were elderly women. The initial procedure in this research is preparing research administration. Next, screen respondents who are research subjects based on inclusion and exclusion criteria and fill out Informed Consent. Subjects took pre‑test data to measure blood glucose levels. Next, the intervention was carried out within 4 weeks and aerobic exercise treatment was carried out 8 times (2x/week) and butterfly pea flower tea intervention for Type II Diabetes Mellitus sufferers. Telang flower tea is packaged in the form of tea bags which already have BPOM. Subjects collected post‑test data to measure blood glucose levels. Blood glucose levels are measured using a Point Of Care Testing (POCT) device. The first statistical analysis in this research is a descriptive test to obtain the mean, standard deviation and standard error. Next, the normality test was carried out using the Shapiro‑Wilk method, if the data was normally distributed, a difference test was carried out using the paired t test, but if the data was not normally distributed then a difference test was carried out using the Wilcoxon signed rank test. The results of this study report that providing aerobic exercise and butterfly pea flower tea intervention for 4 weeks was able to significantly reduce blood glucose levels in DM sufferers. In this case, aerobic exercise and butterfly pea flower tea are categorized as effective in reducing blood glucose levels in people with type II diabetes mellitus. We hope that future research will examine the effects of exercise with varying intensity and giving butterfly pea flower tea.

Identification of chrysanthemum variety via hyperspectral imaging and wavelength selection based on multitask particle swarm optimization

Chrysanthemum, a widely favored flower tea, contains numerous phytochemicals for health benefits. Due to the different geographical origins and processing technics, its variety has a direct influence on the phytochemical content and pharmacological effect. Accordingly, an accurate identification for chrysanthemum varieties is significant for quality detection and market supervision. In this study, the hyperspectral imaging (HSI) combined with chemometrics methods was exploited to identify the chrysanthemum varieties. First, to alleviate the problem of easily trapping into local optimum in traditional spectral variable selection methods, the multi-tasking particle swarm optimization (MTPSO) was developed to select the key wavelengths by dividing hundreds of variables into low-dimensional subtasks. Second, to enrich the feature information, the spatial texture and color features contained in hyperspectral images were extracted and applied to chrysanthemum identification for the first time. Finally, an ensemble learning model, extreme gradient boosting (XGBoost), was constructed to conduct the chrysanthemum variety classification due to its strong generalization ability. Experimental results showed that the proposed MTPSO achieved the identification accuracy of 96.89%, and increased by 1.11–5.91% than classical spectral feature selection methods. Furthermore, after the involvement of spatial image information, the classification accuracy using spatial–spectral features was improved further, and reached 98.39%. Overall, this study highlights that the feature fusion of key wavelengths and spatial information is more effective for chrysanthemum variety identification, and can also provide technical reference for other HSI-related applications.

An integrated metabolomic approach to elucidate the mechanism of Chrysanthemi Flos processed products in ameliorating metabolic syndrome

As an important medicinal and dietary flower tea, Chrysanthemi Flos has hypotensive, hypolipidemic and hypoglycaemic benefits. This study investigated the effects of two types of processed Chrysanthemi Flos products—oven-dried Chrysanthemi Flos (DCF) and shade-dried Chrysanthemi Flos (SCF)—on rats with metabolic syndrome (MetS) and their potential mechanisms of action. The pharmacodynamic analysis showed that DCF and SCF improved hypertension, regulated lipid profiles, and reduced liver and kidney damage. Metabolomics analysis revealed eight metabolites, including L-serine, oxaloacetate and succinate as potential biomarkers for mitigating metabolic disorders in MetS rats. Our findings provide scientific evidence for the integration of Chrysanthemi Flos-based products into clinical dietary interventions, offering insights into the mechanisms through which these products can ameliorate MetS. These results have important implications for the development of functional foods that can improve metabolic health.

Implementasi Pembelajaran Tematik Melalui Media Pembuatan Teh Bunga Rosela (Teburos) untuk Meningkatkan Keterampilan Wirausaha Siswa

This research aims to implement thematic learning through the medium of making roselle flower tea (teburos) to improve the entrepreneurial skills of class VI students at SD Negeri Rojopolo 06. The research method used was classroom action research involving 20 students as research subjects. The research steps involve planning, pre-test, implementation, observation, post-test and reflection. The implementation of this learning is a pre-test, providing thematic material, planting roselle plants, active involvement of students in making and packaging Teburos products, developing students' analytical skills in marketing Teburos products, as well as post-tests and reflections. The data collection method used was giving tests to students. From the research results, it is known that the implementation of thematic learning through the teburos media can show improvement. This increase can be seen from the comparison of the average pre-test and post-test scores of students, which experienced a significant increase of 65% from the pre-test score of 55.75, increasing to the post-test of 75.25. The application of thematic learning using Teburos media can improve students' entrepreneurial skills and have a positive impact on students' learning motivation.

Effect of drying methods on aroma, taste and antioxidant activity of Dendrobium officinale flower tea: A sensomic and metabolomic study

Dendrobium officinale flower tea (DFT) is a traditional health product of geographical identity known for its unique aroma and taste. The effects of different drying methods on sensory properties, metabolic profiles and antioxidant activity of DFT were compared using sensomics and metabolomics approaches. Twenty-seven aroma-active compounds were identified and more than half of the volatiles responsible for the “green” and “floral” scent lost after drying. Sensory evaluations revealed that vacuum freeze-dried DFT showed a significant preference in taste and fifty-eight metabolites with higher levels of glutamine were observed, possibly contributing to a “fresh” taste and increased preference. Among the three drying methods, natural air drying retained the fresh flower scent better, while freeze drying preserved the color and shape of the flowers better and enhanced the taste and antioxidant activity of DFT. The research results may provide a foundation for the selection of DFT processing method and quality detection.

Quality Detection and Grading of Rose Tea Based on a Lightweight Model.

Rose tea is a type of flower tea in China's reprocessed tea category, which is divided into seven grades, including super flower, primary flower, flower bud, flower heart, yellow flower, scattered flower, and waste flower. Grading rose tea into distinct quality levels is a practice that is essential to boosting their competitive advantage. Manual grading is inefficient. We provide a lightweight model to advance rose tea grading automation. Firstly, four kinds of attention mechanisms were introduced into the backbone and compared. According to the experimental results, the Convolutional Block Attention Module (CBAM) was chosen in the end due to its ultimate capacity to enhance the overall detection performance of the model. Second, the lightweight module C2fGhost was utilized to change the original C2f module in the neck to lighten the network while maintaining detection performance. Finally, we used the SIoU loss in place of the CIoU loss to improve the boundary regression performance of the model. The results showed that the mAP, precision (P), recall (R), FPS, GFLOPs, and Params values of the proposed model were 86.16%, 89.77%, 83.01%, 166.58, 7.978, and 2.746 M, respectively. Compared with the original model, the mAP, P, and R values increased by 0.67%, 0.73%, and 0.64%, the GFLOPs and Params decreased by 0.88 and 0.411 M, respectively, and the speed was comparable. The model proposed in this study also performed better than other advanced detection models. It provides theoretical research and technical support for the intelligent grading of roses.

Sensory Evaluation of Flavored Nipa (Nypa Fruticans) Flower Tea

The main thrust of this study was to evaluate the sensory attributes of Flavored Nipa (Nypa fruticans) Flower Tea. Specifically, it aims to determine the acceptability level in three treatments in terms of appearance, aroma, and taste in hot and cold serving temperature. It also sought to find the significant difference among the three treatments in hot and cold serving temperature. Through this study, people will learn to utilize the availability of Nipa Flower in their locality and use this as a potential livelihood. The study made use of quantitative research employing experimental design in producing the Nipa Flower Tea in different treatments, and a descriptive survey with the aid of a self-made questionnaire in gathering the data needed. The researchers used taste sampling of the product and distributed the questionnaires to 30 respondents composed of 25 students and 5 teachers of Hinlayagan National High School, Trinidad, Bohol. The researchers introduced the study, gave an explanation, and distributed the products and questionnaires to the respondents for tasting and evaluation. The questionnaires were rated using the 4-Point Hedonic Scale. The data gathered were then tallied, tabulated and computed through percentage formula to determine the sensory attributes and a weighted mean to evaluate the acceptability level of Flavored Nipa (Nypa fruticans) Flower Tea in three treatments in terms of appearance, aroma, and taste in hot and cold serving temperature. A two-way ANOVA was also used to find out the significant difference in the respondent’s acceptability level of the product. The interpretation followed after the computed results. Based on the findings, the researchers concluded that all the treatments in terms of appearance, aroma, and taste in hot and cold serving temperature are all acceptable. Particularly, treatment 2 was more preferred in hot serving temperature and treatment 3 in cold serving temperature, but hot serving temperature are more acceptable than cold serving temperature. The overall result implies that there is a significant difference in the serving temperature, which means that the null hypothesis is rejected. While there is no significant difference in the treatments used, thus, the null hypothesis is accepted. Lastly, the overall interaction of the serving temperature and the treatments conveys that there is no significant difference. Hence, the null hypothesis is accepted. Thus, the results indicates that the product is feasible for production and has potential to create livelihoods.

Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea

Public interest and consumption of kombucha are expected to continue to increase. Nowadays, kombucha is not only made from tea leaves but can also be made from edible flowers, such as the Telang flower. Therefore, it is essential to explore the microbiological potential, safety aspects, and antioxidant potential of Telang kombucha. This research aims to observe the microbial ecology of SCOBY using metagenomic analysis, assess the safety aspects, and analyze the antioxidant compounds of Telang kombucha. Metagenomic analysis was conducted on SCOBY and Telang flower kombucha using the Illumina NGS Platform. The safety aspects observed include microbiological safety, organic acid content, heavy metal contamination, pH, and alcohol as hazards point for kombucha safety. Anthocyanin, phenol, polyphenol compound, and antioxidant activity were analyzed to determine antioxidant potential. The results are presented descriptively. No pathogenic bacteria or heavy metal contaminants were detected in Telang flower kombucha. The contents of acetic acid and lactic acid are within normal limits. The degree of acidity falls within the standard value range. Telang flower kombucha is halal, with an alcohol content of 0.16%. Metagenomic results indicate that acetic acid bacteria dominate over lactic acid bacteria, with Komagataeibacter and Dekkera bruxelensis being the most prevalent bacteria in SCOBY and yeast species in kombucha, respectively. The fermentation process in making kombucha increases the antioxidant compounds and antioxidant activity. Telang flower kombucha is safe to consume, offering various bacteria, yeast, and antioxidant potential, and can serve as an alternative functional beverage for health.

The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions

Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds. Polyphenols, being the main secondary metabolites in tea, are often considered the physiological markers determining a tea’s quality. Apart from the tea production process and tea components, brewing conditions can also influence the levels of antioxidants in tea. This study aimed to verify whether the brewing time of various tea types (5, 10 and 15 min) affects the level of extraction of antioxidant compounds into infusions and their antioxidant activity. We examined 11 types of tea: green leaf tea, green tea bags, white tea bags, black tea bags, red tea bags, black leaf tea, yerba mate, raspberry tea bags, butterfly pea flower (Clitoria ternatea) tea, white lychee plum tea and hibiscus flower tea. Total polyphenol (TPC), flavonoids and anthocyanins content, as well as determination of antiradical and antioxidant capacity with DPPH radical and ABTS radical cation, were determined using spectrophotometric assays. Due to the antioxidant activity of tea infusions, the optimum brewing time for green tea (leaf and bags), black tea (leaf and bags), butterfly pea flower tea, white tea, white lychee plum tea, raspberry tea and yerba mate is 15 min. Red tea brewing time should be ten minutes, and for hibiscus flower tea it should be five minutes. The results refer to the brewing temperature recommended by tea manufacturers.

Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment

BackgroundYeast treatment has been used for purification of fructooligosaccharides (FOSs). However, the main drawback of this approach is that yeast can only partially remove sucrose from crude FOSs. The main objective of this research was to screen yeast strains for the capability of selectively consuming unwanted sugars, namely fructose, glucose, and sucrose, in crude FOSs extracted from red onion (Allium cepa var. viviparum) with minimal effect on FOS content.ResultsAmong 43 yeast species isolated from Miang, ethnic fermented tea leaves, and Assam tea flowers, Candida orthopsilosis FLA44.2 and Priceomyces melissophilus FLA44.8 exhibited the greatest potential to specifically consume these unwanted sugars. In a shake flask, direct cultivation of C. orthopsilosis FLA44.2 was achieved in the original crude FOSs containing an initial FOSs concentration of 88.3 ± 1.2 g/L and 52.9 ± 1.2 g/L of the total contents of fructose, glucose, and sucrose. This was successful with 93.7% purity and 97.8% recovery after 24 h of cultivation. On the other hand, P. melissophilus FLA48 was limited by initial carbohydrate concentration of crude FOSs in terms of growth and sugar utilization. However, it could directly purify two-fold diluted crude FOSs to 95.2% purity with 92.2% recovery after 72 h of cultivation. Purification of crude FOSs in 1-L fermenter gave similar results to the samples purified in a shake flask. Extracellular β-fructosidase was assumed to play a key role in the effective removal of sucrose. Both Candida orthopsilosis FLA44.2 and P. melissophilus FLA44.8 showed γ-hemolytic activity, while their culture broth had no cytotoxic effect on viability of small intestinal epithelial cells, preliminarily indicating their safety for food processing. The culture broth obtained from yeast treatment was passed through an activated charcoal column for decolorization and deodorization. After being freeze dried, the final purified FOSs appeared as a white granular powder similar to refined sugar and was odorless since the main sulfur-containing volatile compounds, including dimethyl disulfide and dipropyl trisulfide, were almost completely removed.ConclusionThe present purification process is considered simple and straight forward, and provides new and beneficial insight into utilization of alternative yeast species for purification of FOSs.

Analisis Optimalisasi Produksi Dengan Linear Programming Melalui Metode Simpleks (Studi Kasus UMKM Aqisa Rumah Rosella Surabaya)

The simplex method is a method used to solve linear programming problems with repeated (repeated) calculations done many times to reach an optimal solution. To solve linear programming problems, it is necessary to determine the constraints and inequalities contained in the linear program. The simplex method can solve linear programming problems involving many inequalities and many variables. This study aims to optimize the production of rosella flower tea drinks and rosella flower syrup at UMKM Aqisa Rumah Rosella Surabaya. This study is a literature study, namely a literature study by examining books, journals and reports that are relevant to the field under study. The steps for optimizing production results include: (1) observation, (2) data collection, (3) mathematical modeling, (4) optimizing production results using the simplex method, (5) optimizing production results using POM-QM. The results of simplex linear program calculations using the POM-QM application, in order to get maximum profit, UMKM Aqisa Rumah Rosella needs to increase production of rosella tea drinks to 35 bottles per day and for rosella syrup it is necessary to reduce production to 5 bottles per day. With a total profit of IDR 142,500. Profits earned increased by 5%

Effect of microwave heating on sensory quality assessment of butterfly pea (Clitoria ternatea L.) flower using simple additive weighting

Drying of butterfly pea flowers is necessary to extend its shelf life and to use it in various functional food products, such as various types of drinks and foods, as well as natural colouring materials. Currently, the use of butterfly pea flowers in functional drinks is growing in various regions, including Indonesia. This research aims to determine butterfly pea flowers’ microwave power and drying time based on sensory analysis using the SAW (simple additive weighting) method. The hedonic test was also conducted to assess the level of preference of panellists for steeping butterfly pea flower tea based on pre-set parameters to obtain the tea preferences. Panellists perform sensory assessments determined based on a numerical scale of 1-7, where value 7 is strongly like, value 6 is like, value 5 is somewhat like, value 4 is neutral, value 3 is somewhat dislike, value 2 is dislike, and value 1 is strongly dislike. The results showed that the level of preference for alternative treatment to sensory quality, consisting of criteria of colour, flavour, taste, and aftertaste, it was known that alternative treatment with rank 1 was obtained at 180 watts microwave power treatment and drying time for 17 minutes.

『동의수세보원』의 생기(生氣)와 한방꽃차

In this paper, we have examined the therapeutic properties and vital energy(生 氣) of traditional Korean Flower Teas with a focus on the actions of warmth energy, heat energy, coolness energy, and coldness energy, which are directly related to the physiological vitality of the human body, as elucidated in the 「Jangbulon」.
 In the context of Sasang constitutional medicine, the flow of vital energy(Qi) is considered the most critical issue in both physiological and pathological aspects. The 「Jangbulon」 elucidates the principles of generating warmth energy, heat energy, coolness energy, and coldness energy the flow of vital energy.
 The warmth energy of the digestive system flows in the upper intestine of the lungs and neck site, heat energy flows in the middle and upper intestine of the spleen and stomach, coolness energy flows in the lower intestine of the liver and small intestine, and coldness energy is explained to flow in the lower intestine of the kidneys and large intestine.
 Leejema connected human metaphysical mental actions to physiological actions in the body through vital energy and discussed the vitality of the human body. In Dongmuyugo he categorized the therapeutic properties of medicinal herbs based on Sasang constitutions and shared theories, treatment principles, and treatment experiences for various medical conditions that he gained through clinical practice.
 Examining representative flower teas for each Sasang type and vital energy, we find that: For Taeeumin, the chicory flower tea imparts coolness energy, the chrysanthemum tea provides warmth energy, the lotus flower tea embodies heat energy, and the plum blossom tea delivers warmth energy.
 For Soeumin, ginseng tea, angelica tea, and ginger tea represent heat energy.
 For Soyangin, houttuynia tea, green tea, and Cornus officinalis flower tea bestow coldness energy. For Taeyangin, the quince tea endows coolness energy, while the persimmon leaf tea provides warmth energy, enhancing energy circulation accordingly.
 This paper offers a fresh perspective on the field of vital energy actions in Sasang constitutional medicine, leveraging the insights from the 「Jangbulon」 and the therapeutic attributes of traditional Korean Flower Teas as outlined in the Dongmuyugo It aims to provide a practical approach to selecting flower teas tailored to one’s Sasang constitution to harmonize mind and body vitality.

Pancreatic lipase inhibitory activity of butterfly pea flower (Clitoria ternatea) Kombucha

Preventing the action of pancreatic lipase is believed to be an effective method for treating obesity. Pancreatic lipase inhibitor act by suppressing the activity of pancreatic lipase, leading to a decrease in lipid absorption. Kombucha is a traditional fermented drink believed to have numerous health benefits, including as anti-obese. It can be produced using a range of substrates, such as butterfly pea flowers. The aim of this research was to investigate the inhibiting activity of kombucha made from butterfly pea flowers towards pancreatic lipase. The fermentation parameters monitored in this study included changes in cell density (OD600), the dry weight of the kombucha mushroom, pH, reducing sugar content, and the % titratable acid. The total phenol and total flavonoid content were also analyzed before and after fermentation. The inhibitory effect on pancreatic lipase of butterfly pea flower kombucha was presented as an IC50 value. The findings indicated that as fermentation progressed, the pH level and amount of reducing sugar decreased while the % titratable acid, cell density (OD600), and dry weight of the kombucha mushroom increased. The phenol and flavonoid content of butterfly pea kombucha was found to be greater compared to that of butterfly pea infusion, with respective levels of 0.040 mg GAE/g and 0.017 mg QE/g. This study confirms that butterfly pea flower kombucha has the ability to inhibit pancreatic lipase in vitro with an IC50 value of 162.83 μg/mL. Compared to butterfly pea flower tea infusion, butterfly pea flower kombucha has been found to be more effective in inhibiting pancreatic lipase. Thus, butterfly pea flower kombucha might be a promising candidate for being developed as an agent for combating obesity.