Green Tea Extract Research Articles

Effects of Lead Acetate Toxicity in Respect to Histological, Cytogenetical, Haematological Parameters and Subsequent Amelioration by Green Tea on Experimental Albino Rats

Lead acetate is arguably one of the environmental pollutants that threats the lives of living beings in multiple ways. Lead acetate occurs both naturally & due to human activities. Lead Acetate, a potential carcinogen, can enter the body through inhalation, ingestion, or dermal contact. Green tea and polyphenol have recently drawn attention of cell biologists. Multiple studies have confirmed the anti-inflammatory, anti-oxidative & anti-diabetic activities of polyphenols. In the Green tea extracts, Catechins including EGC (Epigallocatechin), ECG (Epicatechin-3-gallate), EGCG (Epigallocatechin-3-gallate) and EC (Epicatechin) are the major polyphenols which show a vast range of ameliorating effects on deleterious effects of different organs. Proper supplementation or dosage of green tea extracts may improve TAC (Total antioxidant capacity) and reduce the concentration of MDC (Malondialdehyde) in liver, brain and blood of vertebrates. Epicatechin supplementation could significantly lower the MDA levels and increase the glutathione concentration & catalase. It also increases superoxide dismutase (SODs, helpful antioxidant to defense against oxidative stress) & glutathione peroxidase activities in major organs. Though, high doses might have adverse effects, it has the capability to protect against oxidative damage & promote overall health. Twenty mature albino rats were used, divided into four groups of five rats per group. Group 1 (control male) were not administered with lead acetate or green tea extract; it received water only. Group 2 (male) was given lead acetate solution 0.003 ml/g; Group 3 (female) was administered with lead acetate 0.003 ml/g and Group 4 (male) was treated with lead acetate (0.003 ml/g) followed by green tea extract (0.0002 ml/g) daily. This study investigated the effect of lead acetate intoxication and ameliorating upshot of green tea extract on some haematological, histological, cytogenetical factors of Albino Rats.

Sedative effects of roasted green tea aroma on autonomic nervous activity, central nervous activity, and subjective mood state in healthy adults

Introduction: To clarify the physiological and psychological effects of roasted green tea aroma, this study examined the effects of roasted green tea extract and its major aromatic components on autonomic nervous activity, central nervous activity, and subjective mood state. Methods: Twenty healthy adults who were not averse to the aroma of green tea, did not smoke, did not display any flu symptoms, and were not receiving drug treatment participated in this study. The study samples comprised a roasted green tea extract from Shizuoka first-growth green tea (Test I) and three pyrazines, which are the main aromatic components of roasted green tea (Test III). The pupil miosis rate, peripheral skin temperature, and cerebral blood flow were measured after 2 min of inhalation of the study samples as physiological evaluations. Subjective mood state was investigated using a questionnaire for psychological evaluation. Results: The results showed that inhalation of roasted green tea aroma significantly increased the pupillary miosis rate and peripheral skin temperature, similar to the effects observed with hot water. Furthermore, inhalation of roasted green tea aroma reduced the amount of oxygenated hemoglobin in the prefrontal cortex, suggesting that it also has a sedative effect on the central nervous system. In the psychological evaluation using the Visual Analog Scale, roasted green tea aroma inhalation reduced the scores for “tension”, and “anxiety” while increasing those for “mood” and “comfort” relative to those observed with hot water. In addition, the evaluation of the main aromatic components of roasted green tea, specifically three different pyrazines, demonstrated physiological effects similar to those of roasted green tea even at room temperature when tested at concentrations derived from the results of the analysis. Conclusion: The aroma of roasted green tea has both physiological and psychological sedative effects that differ from those of hot water and suggest that these pyrazines play a role in producing these effects, with 2,3,5-trimethylpyrazine being the most important aromatic component. Furthermore, the findings suggest that roasted green tea aroma exerts a sedative effect on the autonomic nervous system by suppressing sympathetic nerve activity while increasing parasympathetic nerve activity.

Phytochemicals in Obesity Management: Mechanisms and Clinical Perspectives.

This review explores the mechanistic pathways and clinical implications of phytochemicals in obesity management, addressing the global health crisis of obesity and the pressing need for effective, natural strategies to combat this epidemic. Phytochemicals demonstrate significant potential in obesity control through various molecular mechanisms. These include the modulation of adipogenesis, regulation of lipid metabolism, enhancement of energy expenditure, and suppression of appetite. Recent studies have provided compelling clinical evidence supporting the use of specific phytochemicals in obesity treatment. Notable among these are green tea extract, rich in catechins; garcinia cambogia, containing hydroxycitric acid; resveratrol, found in grapes and berries; and berberine, derived from various plants. These compounds have shown promising results in clinical trials, Recent studies show that phytochemicals contribute to weight loss, BMI reduction, and lipid profile improvement, highlighting their potential in managing obesity and associated comorbidities. However, research in this field also faces challenges, including inconsistent bioavailability and the need for standardized dosing protocols. Phytochemicals offer a promising avenue for obesity management, acting through multiple pathways to influence weight control. While clinical evidence supports the efficacy of certain phytochemicals, further research and rigorous clinical validation are necessary to fully understand their potential and overcome existing challenges. This review underscores the importance of continued investigation into phytochemicals as a complementary approach to addressing the global obesity epidemic, potentially leading to more effective and natural interventions for weight management.

Green Tea Extract (Theaceae; Camellia sinensis L.): A Promising Antimicrobial, Anti-Quorum Sensing and Antibiofilm Candidate Against Multidrug-Resistant Campylobacter Species.

Thermophilic Campylobacter species are among the main culprits behind bacterial gastroenteritis globally and have grown progressively resistant to clinically important antimicrobials. Many studies have been carried out to explore innovative and alternative strategies to control antibiotic-resistant campylobacters in animal reservoirs and human hosts; however, limited studies have been performed to develop efficient control schemes against Campylobacter biofilms. This study investigated the antimicrobial and antibiofilm activities of some herbal extracts against multidrug-resistant (MDR) Campylobacter species recovered from different sources using phenotypic and molecular techniques. The overall Campylobacter species prevalence was 21.5%, representing 15.25% and 6.25% for C. jejuni and C. coli, respectively. Regarding C. jejuni, the highest resistance rate was observed for amoxicillin-clavulanic acid and colistin (85.25% each), followed by cefotaxime (83.61%) and tetracycline (81.97%), whereas C. coli isolates showed absolute resistance to cefotaxime followed by erythromycin (92%) and colistin (88%). Remarkably, all Campylobacter isolates were MDR with elevated multiple antimicrobial resistance (MAR) indices (0.54-1). The antimicrobial potentials of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and ginger (Zingiber officinale) extracts against MDR Campylobacter isolates were assessed by the disk diffusion assay and broth microdilution technique. Green tea extract showed a marked inhibitory effect against tested isolates, exhibiting growth inhibition zone diameters of 8 to 38 mm and a minimum inhibitory concentration (MIC) range of 1.56-3.12 mg/mL, unlike the rosemary and ginger extracts. Our findings reveal a respectable antibiofilm activity (>50% biofilm formation inhibition) of green tea against the preformed biofilms of Campylobacter isolates. Furthermore, real-time quantitative polymerase chain reaction (RT-qPCR) results showed a significant decrease (p < 0.05) in the expression levels of biofilm biosynthesis gene and its regulator (FlaA and LuxS, respectively) in Campylobacter isolates treated with the green tea extract in comparison with untreated ones. This is the first in vitro approach that has documented the inhibitory activity of green tea extract against MDR-biofilm-producing Campylobacter species isolated from different sources. Further in vivo studies in animals' models should be performed to provide evidence of concept for the implementation of this alternative candidate for the mitigation of MDR Campylobacter infections in the future.

Green Synthesis of Silver Nanoparticles Using Green Tea Extract and Evaluation of Their Antiviral Potential against Foot-and-Mouth Disease Virus Serotype O: An In-Vitro Study

Green Synthesis of Silver Nanoparticles Using Green Tea Extract and Evaluation of Their Antiviral Potential against Foot-and-Mouth Disease Virus Serotype O: An In-Vitro Study

Formulation and Evaluation of the Antioxidant Activity of an Emulsion Containing a Commercial Green Tea Extract.

The addition of an extract to an emulsion is intended to improve its fragrance and care qualities. Green tea is a beverage known all over the world. It is tasty and has beneficial effects on human health due to its high polyphenol content. The compounds present in this variety of tea have also made it an interesting cosmetic ingredient. The polyphenols contained in green tea have antioxidant properties and can delay the ageing process in human skin. Various preparations with this ingredient can be found on the market-from creams to hair care products. Making one's own cosmetics is also a trend. In the following study, three creams containing green tea extracts from three different manufacturers were prepared, and the total polyphenol (TP) contents, the phenolic profile of the extracts used and the antioxidant activity of these preparations were examined using two methods: DPPH• and ABTS•+ cationic radicals. The study showed that the antioxidant activity of the glycerin-water extracts measured by the selected methods was higher than that of the oil extract. Among the creams, the product with green tea extract from Firm 2 (glycerin-water extract) showed the best antioxidant properties.

Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid.

This research aimed to produce a multifunctional bread by adding hydrothermally processed rice bran (RB), green tea extract (GTE), and rosemary extract (RE). In the first step, hydrothermal processing was used to reduce the amount of phytic acid in RB, which decreased by 55%. Based on the acrylamide amount, texture profile analysis, and color parameters, 3% RB was selected as the optimum concentration in the bread formulation. The acrylamide amount in the RB-fortified bread showed a significant (p<0.05) reduction trend with the addition of GTE and RE. So the lowest amount of acrylamide concentration was reported in the sample containing 1.5% GTE (17.18ppb). The addition of GTE and RE significantly (p<0.05) decreased the hardness value of bread samples. However, the cohesiveness, springiness, and adhesiveness parameters of bread samples were significantly (p<0.05) increased by the addition of GTE and RE. In addition, the fortified breads with 0.1% RE and 1.5% GTE exhibited the lowest and highest ΔE values, respectively. The addition of GTE and RE caused no adverse effect on the sensory properties of the RB-fortified bread. In conclusion, the combination of RB, GTE, and/or RE is an effective strategy for providing health benefits as well as reducing acrylamide formation in this food.

Natural polyphenols as therapeutic candidates for mitigating neuropsychiatric symptoms in post-traumatic stress disorder: Evidence from preclinical studies.

Post-traumatic stress disorder (PTSD) is a challenging mental health condition that affects millions of people worldwide after they experience traumatic events. The current medications often do not fully address the wide range of PTSD symptoms or the underlying brain mechanisms, prompting the need to explore new treatments. Polyphenols, which are natural compounds found in many plant-based foods, have gained interest due to their brain-protective, anti-inflammatory, and antioxidant benefits. This review looks at how polyphenols might help treat PTSD by influencing important brain pathways related to the disorder. We explored how polyphenols affect the stress-response system, fear-related memories, brain chemicals, and inflammation. Specifically, we discuss how compounds like resveratrol, curcumin, green tea extract, and quercetin can balance stress hormones, help reduce fear memories, regulate brain chemicals, and decrease brain inflammation. Studies with animals have provided insights into how these compounds might work to ease PTSD symptoms. Based on the preclinical studies, the present review suggests that polyphenols could be a valuable addition or alternative to current PTSD treatments. However, more research is needed to confirm these findings and to determine the best ways to use polyphenols in treating PTSD.

Polyamidoamine Dendrimer Modified Silica Nanoparticles: A Promising Sorbent for Benzoylurea Insecticides Detection in Tea Infusions

This research aims to develop a precise and efficient dispersive solid-phase microextraction (DSPE) technique using third-generation polyamidoamine (PAMAM) dendrimer-grafted nanoparticles to quantify benzoylurea pesticides in green tea, black tea, and oolong tea infusions. The extraction efficiency is optimized through single-factor adjustments of key parameters, including adsorbent quantity (5-20 mg), adsorption duration (5-20 min), desorbent identity (methanol, acetonitrile), volume (100-600 μL), sodium chloride concentration (0-10%, m/v), and sample solution pH (3-8). The optimized method demonstrates linearity in the range of 2-500 μg L-1, with limits of detection (LODs) ranging from 0.6-1.5 μg L-1 and limits of quantification (LOQs) from 2.0-5.0 μg L-1. Recovery rates of 81.2-96.0% are achieved, with intra-day relative standard deviations (RSDs) of 1.4-2.8% and inter-day relative standard deviations of 2.0-3.9%, indicating high accuracy and repeatability. The successful application of detecting residues in commercial tea samples underscores the strong potential of the technique to determine benzoylurea analyte levels.

Effect of soy lecithin and green tea extract supplementation in Tris-based extender on cryopreserved buffalo bull semen quality

Effect of soy lecithin and green tea extract supplementation in Tris-based extender on cryopreserved buffalo bull semen quality

Reduction Of Turbidity And Cream Formatıon In Ultrasound-Assisted Turkish Green Tea Extracts: Application Of Tannase Enzyme

This study was conducted to determine the composition of green tea extracts obtained by using ultrasound-assisted extraction technique and to determine the changes in color, turbidity and tea cream formation with tannase enzyme supplementation. Green tea extracts obtained at a brewing temperature of 70 °C with different tea:water ratios (1:100; 5:100 and 10:100) and brewing durations (5, 10 and 20 minutes) were supplemented with tannase enzyme. The turbidity (NTU) values of green tea extracts varied between 3.50-24.0, tea cream quantities varied between 1.35-3.98 g/100g green tea for control samples and between 0.42-2.00 g/100g green tea for tannase enzyme-supplemented samples. Tea:water ratios and brewing durations had significant effects on tea cream formation of the samples. The results showed that the amounts of tannase enzyme-supplemented tea cream samples decreased more than the control samples under all application settings, and there were significant differences between the amounts of enzyme-supplemented and unsupplemented tea cream samples.

Effects evaluation of plant-based milk alternative beverages on tea and coffee antioxidant activity

Tea and coffee are popular drinks around the world that are rich in antioxidants. In order for consumers to make informed choices, it is necessary to investigate the effect of various additives on the antioxidant potential of tea and coffee drinks. While the effects of milk on the antioxidant properties of tea and coffee have been extensively stud ied, the effects of plant-based milk alternatives on the antioxidant properties of tea and coffee are still poorly un derstood. This work examined the effects of plant-based milk alternatives from rice and coconut on the antioxidant activity (AOA) of tea and coffee. The analyzed drinks demonstrated the following AOA levels (in mmol-eq/dm3): 22,48 for green tea infusion; 13,82 for black tea infusion; 42,20 for Arabica coffee espresso; 57,10 for Robusta coffee es presso; 0,96 and 0,08 for rice and coconut drinks, respectively. Addition of plant-based milk alternatives from rice and coconut to tea and coffee drinks at 10, 20 and 30 % by volume (% vol.) resulted in proportional decreases in the AOA of the original beverages, however, the observed AOA changes were additive and were due to dilution rather than polyphenolic interactions. Taking into account the dilution correction, the deviation of the AOA of tea and coffee drinks after the addition of plant-based milk alternatives from rice and coconut did not exceed ±6 and ±4 %, respec tively. It has been shown that vitamins B2 (riboflavin) and B12 (cyanocobalamin), commonly used in the fortification of plant-based beverages, are not oxidized by potassium hexacyanoferrate (III) and do not affect the potentiometric assessment of AOA. Thus, this study showed that adding rice and coconut drinks may be a useful alternative to cow's milk to preserve the antioxidant potential of tea and coffee.

Comparison of Multiple NIR Instruments for the Quantitative Evaluation of Grape Seed and Other Polyphenolic Extracts with High Chemical Similarities.

Grape seed extract (GSE), one of the world's bestselling dietary supplements, is prone to frequent adulteration with chemically similar compounds. These frauds can go unnoticed within the supply chain due to the use of unspecific standard analytical methods for quality control. This research aims to develop a near-infrared spectroscopy (NIRS) method for the rapid and non-destructive quantitative evaluation of GSE powder in the presence of multiple additives. Samples were prepared by mixing GSE with pine bark extract (PBE) and green tea extract (GTE) on different levels between 0.5 and 13% in singular and dual combinations. Measurements were performed with a desktop and three different handheld devices for performance comparison. Following spectral pretreatment, partial least squares regression (PLSR) and support vector regression (SVR)-based quantitative models were built to predict extract concentrations and various chemical parameters. Cross- and external-validated models could reach a minimum R2p value of 0.99 and maximum RMSEP of 0.27% for the prediction of extract concentrations using benchtop data, while models based on handheld data could reach comparably good results, especially for GTE, caffeic acid and procyanidin content prediction. This research shows the potential applicability of NIRS coupled with chemometrics as an alternate, rapid and accurate quality evaluation tool for GSE-based supplement mixtures.

Effect of Green Tea Extract in Conjunction with Exercise Prices of Training on Anaerobic Performances in College Students’ Outcomes

To evaluate the effects of various interventions on anaerobic power, fatigue index, and overall performance in college students. Participants were 30 college students aged 18-22 years from Sichuan Vocational College of Health. Their height, weight, and anaerobic capacity were measured using the running-based anaerobic sprint test (RAST). We divided the students into three groups of 10 participants each, consisting of 3 males and 7 females, based on their RAST test scores. Group 1 received a placebo (500 mg) combined with 4 weeks of athletic training; Group 2 received a single dose of 500 mg of green tea extract with exercise; and Group 3 received 500 mg of green tea extract combined with 4 weeks of athletic training. Before-and-after-experimental data research designs were compared using a t-test analysis, while differences between groups were assessed. The results showed that statistically significant were not differences in anaerobic capacity for Group 1, while Group 2 displayed significant improvements in anaerobic capacity and mean power among female students (p&lt;.05). Group 3: students’ exercise training on anaerobic power, fatigue index, and mean power variables are differences, significant for both male and female students (p&lt;.05). Confirmation of the effect of green tea extract in conjunction with exercise prices of training on anaerobic performance in college students’ outcomes between each paired-group using one-way ANOVA, the results revealed that the four variables are differences, significant in anaerobic power, average power, and fatigue index across the groups, and Group 3 indicating the most notable improvements. Suggestions that, combining green tea extract with prolonged athletic training significantly improves anaerobic capacity, particularly in female participants. These results highlight the potential benefits of green tea extract in enhancing athletic performance, warranting further research to explore its long-term effects and optimize exercise interventions.

The combination of Korean Sajabal mugwort (Artemisia princeps Pampanini) and green tea (Camellia sinensis) extracts and that of their major constituents improved blood flow in vitro and in vivo

The combination of Korean Sajabal mugwort (Artemisia princeps Pampanini) and green tea (Camellia sinensis) extracts and that of their major constituents improved blood flow in vitro and in vivo

Clinical and Biochemical Efficacies of Green and White Tea Extract Mouthwashes in the Management of Plaque-Induced Gingivitis.

In this clinical study, chlorhexidine gluconate (CHX) was chosen as the positive control group, and the clinical and biochemical efficacy of mouthwashes with green tea, white tea and essential oil (EO) as the active ingredients were aimed to be examined comprehensively. A total of 112 participants with gingivitis were randomly assigned to four different groups and different mouthwashes were used for 4 weeks: CHX-MW group (as a positive control group), EO-MW group, GT-MW group and WT-MW group. The effects of the mouthwashes on plaque, inflammation and dental staining were evaluated by indexed scores at the beginning and 4th week. Markers related to gingival inflammation and oxidative stress were evaluated on samples from the gingival crevicular fluid. In the 4th week, significant improvements in clinical parameters were found in all groups (p < 0.05) with the more pronounced improvement in the CHX-MW group (p < 0.05). However, only the CHX caused a significant discolouration of both teeth and tongue (p < 0.05). The levels of IL-1β and MMP-8 were found to be lower in all groups compared to the first measurements (p < 0.05). Furthermore, the antioxidant effect of EO mouthwash was found significantly low compared to the other three mouthwashes (p < 0.05). Green and white tea extracts provided clinical benefits in the short term (1 month) with no statistical difference from each other and mouthwash with EO as the active ingredient while they provided a lower clinical benefit compared to CHX. Products with tea as the active ingredient may be an alternative to EO mouthwash for short-term and long-term use.

Effect of Herbal Antioxidant on Push-out Bond Strength of Resin-based Composite to Dentin after Intracoronal Bleaching: An In Vitro Study

Background Bleaching can enhance the appearance of stained teeth while maintaining their structural integrity. The antioxidant properties of green tea and pine bark extracts related to the effect on dental hard tissues have not been updated. Purpose This in vitro study aims to evaluate the influence of herbal antioxidants on the push-out bond strength of resin-based composite materials to dentin following intracoronal bleaching. Methods In this in vitro study, 60 human mandibular premolar teeth were randomly divided into six groups as follows ( n = 10): GI (control), no bleaching; GII, bleaching with 35% hydrogen peroxide (HP) and sodium perborate; GI, bleaching with 35% HP and sodium perborate bleached and restored after 14 days; GIV, bleaching with 35% HP and sodium perborate followed by 10% sodium ascorbate; GV, bleaching with 35% HP and sodium perborate followed by green tea. GVI, bleaching with 35% HP and sodium perborate, followed by pine bark. The specimens were bonded to composite in all groups. The push-out bond strength of specimens was measured in megapascals (MPa). Data were entered into an Excel sheet and analyzed using one-way analysis of variance (ANOVA) ( p = .05). Results The unbleached teeth (GI) demonstrated the highest shear bond strength, followed by the bleached teeth treated with a 10% pine bark extract (GVI) antioxidant. The peak stress values were significantly higher in GI (control) and GVI, followed by other groups such as GIV, GIII, GV, and GII. Conclusion All the antioxidants used in this study were equally effective in neutralizing the adverse effects of HP on the bonding ability of immediately restored teeth. Group VI displayed the peak load, followed by Group IV and Group V, and successfully restored the weak bond strength of bleached dentin; this can be inferred from the current in vitro study.

A review on the effect of green tea extract against obesity

A review on the effect of green tea extract against obesity

Plant-Based Sunscreen Emulgel: UV Boosting Effect of Bilberry and Green Tea NaDES Extracts.

Natural deep eutectic solvents (NaDES) were employed for the extraction of bilberry and green tea leaves. This study explored the incorporation of these NaDES extracts into various carrier systems: hydrogels, emulsions, and emulgels stabilized with hydroxyethyl cellulose or xanthan gum. The results demonstrated that, when combined with synthetic UV filters, the NaDES extracts significantly enhanced the SPF and improved the antioxidant properties of the formulation. Although NaDES extracts cannot fully replace synthetic UV filters (homosalate, ethylhexyl methoxycinnamate, and benzophenone-4), they can serve as effective UV boosters, significantly enhancing the SPFs of formulations containing UV filters. Hence, the SPF of the formulation could be improved without increasing the concentrations of synthetic filters. Moreover, NaDES extracts, unlike UV filters, significantly increased the antioxidant potential of the formulations. Among the carriers, hydrogels with xanthan gum and emulgels with hydroxyethyl cellulose achieved the highest SPFs when containing both NaDES extracts and synthetic filters. A texture analysis further revealed that the NaDES extracts positively impacted the mechanical properties of the formulations by increasing their cohesiveness, thus enhancing their physical stability under mechanical pressure. These findings pave the way for further research into NaDES-based formulations, including in vivo testing, to optimize and confirm their efficacy on human skin and validate NaDES extracts as eco-friendly ingredients in cosmetics, with antioxidant and UV boosting potential.

Dietary Supplements for Weight Loss and Drug Interactions.

Food supplements are used for a variety of purposes, one of which is weight reduction. As excess weight is a long-term condition, some supplements are expected to be used for long periods of time. The long-term use of these dietary supplements makes it highly likely that they will be combined with medications, increasing the risk of food supplement-drug interactions, which are not always known or disclosed, and can lead to serious health problems, as has been observed. This article discusses some of the compounds used as food supplements for weight reduction (green tea extract, Garcinia cambogia, chitosan, quercetin and resveratrol) and the interactions they may cause with some drugs such as: dextromethorphan, buspirone, diclofenac, irinotecan, 5-fluorouracil, cytochrome P450 inducers and inhibitors, statins, orlistat, warfarina, acenocoumarol, fluoxetine, valproate, quetiapine, carbamazepine. This information is expected to be useful for healthcare professionals to detect and intervene on food supplement-drug interactions to ensure the optimization of therapy and patient safety.