Herbal Tea Research Articles

Pelatihan dan Pemanfaatan Minuman Herbal Teh Hijau sebagai Upaya Meningkatkan Imunitas Tubuh di Desa Sindangsari dan Talagasari Kecamatan Ciamis

Green tea contains polyphenol and flavonoid compounds which have many benefits such as antioxidants, anti-inflammatory and antibacterial. Even though it is known that tea has various benefits, the level of public knowledge regarding this is still low. So this training aims to increase public awareness about the benefits of green tea. The training and evaluation methods used were post-test and pre-test by providing training on making and using green tea herbal drinks. Based on the results of the training, there was an increase in public knowledge of 15% after the training, which shows the effectiveness of training as an effective tool in increasing public understanding and knowledge regarding the benefits of green tea herbal drinks.

Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)

Maojian herbal tea originates from Xinzhou, Shanxi, China, and is renowned as one of the prominent northern Chinese herbal teas. However, the volatile and key odor-active compounds in Maojian herbal tea have not been reported. Using headspace-solid-phase microextraction coupled with gas chromatography–mass spectrometry, a total of 87 volatile compounds were identified. Thirteen aroma compounds were distinguished as the key odor-active compounds of Maojian herbal tea based on gas chromatography–olfactometry analysis, and odor activity values, including trans-β-ionone, cis-jasmone, β-caryophyllene, humulene, hexanal, nonanal, linalool, alloocimene B, β-cyclocitral, β-bourbonene, ylangene, δ-cadinene and indole. The results of partial least squares regression analysis demonstrate strong correlations between the odor-active compounds and odor properties. β-Caryophyllene is the main contributor to the woody aroma of Maojian herbal tea. The results of the present study offer a scientific insight into the aroma profile of Maojian herbal tea.

Deterministic and probabilistic assessment of heavy metals in herbal teas sold in Lanzhou City, China

To evaluate the health risks of consuming herbal teas to residents in Lanzhou City, this study used ICP-MS to determine the Hg, Cd, and Pb content in 131 herbal tea samples (leaf, flower, and fruit) and conducted risk assessment by two methods. The Hg contents were all within safe limit of China, but the Cd and Pb levels in some samples were higher than the same limit. At the P95 exposure level, the ranking of heavy metals based on hazard quotient (HQ) was Pb > Cd > Hg in both methods. The deterministic assessment showed that HQs of Hg, Cd, and Pb were below 1, hazard index (HI) was also below 1, but cancer risk (CR) of Cd was above 10−4. In probability assessment, the HQs of Hg and Pb were less than 1, but the HQ of Cd had a certain probability of being greater than 1, and the CR of Cd is greater than 10−4. Therefore, we conclude that Hg and Pb in herbal teas may not pose a health risk, but Cd pose a health risk to consumers. Thus, measures should be taken to minimize the excessive accumulation of Pb and Cd in the cultivation and production process of floral tea.

Giving a Herbal Drink “Hot Ginger” to Relieve Menstrual Pain to Students at the Islamic Boarding School Kediri

Menstruation is a natural physiological change that occurs in every woman and is influenced by reproductive hormones, FSH (estrogen) or LH (progesterone). When you are menstruating, usually women will experience pain or cramps in the lower abdomen; this is called dysmenorrhea. One of the treatments for menstrual pain is traditional medicine using ginger ale. To analyze the effectiveness of giving ginger wedang to reduce the intensity of dysmenorrhea pain in female students in islamic boarding schools. This study uses a type of research. quasi-experimental, that is, with a one-group pretest-posttest design. With a population of students at the Islamic boarding school kediri as many as 86 students. The sampling was carried out by purposive sampling, so a sample of 31 respondents was obtained. Meanwhile, data analysis uses the Wilcoxon Signed Rank Test formula. The results showed that the intensity of dysmenorrhea on day 1 before being given ginger tea had most of the respondents on a pain scale of 7-9 with an average pain scale of 6.9, and after being given ginger tea on day 2, the pain intensity scale of most respondents decreased between 1- 3 with an average of 1.9. The results of the Wilcoxon Signed Rank Test obtained a significance value of 0.003. Giving wedang jahe during menstrual pain is believed to reduce the intensity of dysmenorrhea pain

Traditional Chinese Herbal Drinks Improved Liver Injury by Increasing Antioxidant Capacity

Traditional Chinese Herbal Drinks Improved Liver Injury by Increasing Antioxidant Capacity

New Sweet-Tasting Gypenosides from "Jiaogulan" (Gynostemma pentaphyllum) and Their Interactions with the Homology Model of Sweet Taste Receptors.

Gynostemma pentaphyllum has been used as an herbal tea, vegetable, and dietary supplement for hundreds of years in East Asia. The sweet variety, grown in large areas in Fujian Province, China, is an essential source of "Jiaogulan" herbal tea. However, its sweet components are unknown. To investigate the sweet constituents of Fujian "Jiaogulan" and discover new natural high-potency sweeteners, phytochemical and sensory evaluations were combined to obtain 15 saponins, of which 11 (1-11) were sweet-tasting, including 2 new ones with sweetness intensities 20-200 times higher than that of sucrose, and four (12-15) were bitter-tasting. Their structures were elucidated using spectroscopic methods (NMR, MS, IR, UV), hydrolysis, and comparison with literature data. The contents of the 15 saponins were quantitatively analyzed using UPLC-MS/MS in multiple reaction monitoring mode. The contents of 1 and 2 sweet-tasting gypenosides were 9.913 ± 1.735 and 35.852 ± 1.739 mg/kg, respectively. The content of the sweetest compound (6) was 124.969 ± 0.961 mg/kg. Additionally, compound 4 was the most abundant sweet component (422.530 ± 3.702 mg/kg). Furthermore, molecular docking results suggested interactions of sweet saponins with sweet taste receptors. In general, this study revealed the material basis of the Fujian "Jiaogulan" taste.

The Influence of Selected Herb Additives on the Organoleptic and Antioxidant Properties and Storage Stability of Frozen Homemade Tofu

The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic, basil, Herbes de Provence, black cumin seeds, and dried cranberries) was performed. The manufactured tofu was compared to commercial tofu (control) in terms of antioxidant activity, total polyphenol content, and polyphenol profile using thin-layer chromatography (HPTLC). Moreover, the texture profile and organoleptic assessment of the compared products were performed. The antioxidant and texture parameters were also controlled in tofu fixed by different methods: cold herbal infusion and prolonged freezing of vacuum-packed products. It was shown that homemade tofu was characterized by better sensory and texture properties than commercial product. Moreover, the introduction of plant additives to tofu increased the antioxidant activity and the content of polyphenols in the final product; the greater the activity of the herbs used, the higher the degree of tofu enrichment was achieved. In terms of all analyzed parameters, cranberries and Herbes de Provence additives to tofu were found to be the first choice. It was found that the addition of herbs to tofu allowed us to create new sensory features, enhanced the pro-healthy value, and extended the storage time. Due to no significant changes in texture and antioxidant properties of frozen tofu, as well as its acceptable microbial quality, freezing vacuum-packed tofu can be recommended as a beneficial way to extend the storage time at home condition. The addition of herbs allows for the design of new versions of tofu in accordance with consumer preferences, and the proposed packaging method can be applied on an industrial scale.

Inovasi Produk Minuman Bunga Telang Beras Dan Kencur Bersama Masyarakat Dusun Potrojalu Karanganyar

Herbal drinks are drinks made from natural ingredients or plants and are used for health. One of the herbal drink innovations is the herbal drink of butterfly pea flowers, rice, and galangal, abbreviated as Langbecur. These three natural ingredients have health-improving benefits because they contain many compounds that are beneficial for the body. This community service activity aims to provide information to the people of Potrojalu Hamlet about the benefits of butterfly pea flowers, rice, and galangal. In addition, it also motivates the community so that they can use these ingredients to be processed into herbal drinks to improve the family economy. The method of this activity has several stages, namely the survey stage, the socialization and implementation stage, and the evaluation stage. The evaluation stage used in this activity is a questionnaire. The questionnaire was distributed to residents who were present to assess their level of understanding of the material that had been given. The results of the questionnaire showed that 81% (30 people) of participants understood the material presented, 11% (4 people) did not understand, and 8% (3 people) did not understand. After the delivery of the material was completed, the team also distributed samples of langbecur drinks to people who could not attend. This activity received a good response from the community. Residents hope that activities like this can take place regularly. Keywords: Butterfly Pea Flowers, Galangal, Herbal Drinks, Potrojalu Hamlet, Rice.

Enhancing the antioxidant properties of functional herbal beverages using Ultrasonic-Assisted extraction: Optimized formulation and synergistic combinations of taurine and vit. C

Functional herbal beverages are gaining popularity in the beverage industry due to their natural antioxidants. However, the high concentration of antioxidants in these beverages can lead to increased toxicity, limiting their use. Moreover, the composition of tap water, including mineral salts and hydrogen carbonate ions, hampers the extraction process of polyphenolic compounds, thereby reducing the antioxidant properties. This study aims to address these challenges by enhancing antioxidant properties, reducing toxic effects, and improving the extraction process. Low-dose herbal extracts of green tea, rosemary, milk thistle, and sage were extracted using 100 ml of boiling water as a solvent, with ultrasonication employed for 20 min. Taurine, vit. C, and their combination were added to the extracts. The antioxidant properties, polyphenol, and flavonoid content were evaluated. The results demonstrated that the low-dose herbal tea combined with taurine and vit. C exhibited higher antioxidant activity compared to high-dose tea. Notably, the combination of taurine and vit. C showed the strongest synergistic effect. The addition of vit. C to these combinations eliminated any antagonism and resulted in a robust synergistic effect. The optimal conditions for enhancing antioxidant properties were determined as follows: an herbal type of 0.030 ≈ 0 (sage), vit. C concentration of 0.045 g/100 ml, and taurine concentration of 0.179 g/100 ml. The measured responses for reducing power, DPPH, and ABTS were 0.152 μg vit. C equivalent/ml, 67.778 %, and 87.630 %, respectively. This study provides valuable insights into optimizing the antioxidant properties of herbal beverages through the synergistic combinations of taurine and vit. C. By employing proper preparation techniques and including taurine and vit. C, the antioxidant capacity of these beverages can be significantly improved, potentially offering health benefits against degenerative diseases.

Identification of metabolite changes and evaluation of biological activities in edible flowers of Magnolia kobus at different developmental stages

BackgroundMagnolia kobus belongs to the Magnoliaceae family and the genus Magnolia. The flowers are widely used in herbal tea and dietary supplements. It is effectively used in traditional medicines and its chemical constituents have various biological activities, such as anti-obesity, antioxidant, anticancer, anti-inflammatory, and anti-hyperlipidaemic activities. The flower developmental process of M. kobus involves a complex regulatory network and is intensively related to the quality and relative composition of primary and secondary metabolites of the flower. Hence, the identification of metabolic changes during different developmental stages of the flower was important for enhancing organoleptic and nutritional characteristics. To our knowledge, to date, none of the studies has investigated the relationship between metabolic changes (primary and secondary metabolites) during different developmental stages of the M. kobus flower.ResultsThis study investigated metabolic changes in 47 hydrophilic and 13 lipophilic compounds and biological activities in Magnolia kobus flowers during four developmental stages. Metabolites were identified using HPLC, GC–qMS, and GC–TOFMS. Throughout flower development, metabolite accumulation showed significant differences based on metabolomics approaches. The dynamic changes of 21 differential metabolites occurred between the young and mature stages. Flower buds exhibited high levels of phenylpropanoids and phytosterols. The total phenolic and flavonoid contents were most abundant in the buds and decreased from the bud to the old stages. Flower bud extracts showed the most powerful effects in three antioxidant assays and antibacterial effects against 10 pathogenic bacterial strains.ConclusionsThese findings emphasise the value of M. kobus flower buds as an edible natural source and provide valuable insight into the metabolic changes that occur in M. kobus flowers during development.Graphical

Tahong (Perna Viridis) Shells and Vegetable Scraps as Fertilizers: A Comparative Study in Growing Mustasa (Brassica Juncea)

Several factors are playing a role in the demise of local farmers. One of which is the expensive commercially-available fertilizers. Fertilizers is one of the critical inputs in agricultural farming. And with this problem of the absence of cost-effective fertilizers, farmers opted for commercial ones that can be substandard and are packed with harmful chemicals that may cause irreversible damage to the soil itself, preventing farmers to have optimal crop yields. Many studies have claimed that organic wastes such as: fruit peels, tea, and coco peat are some of the effective organic fertilizers that are readily available to everyone. Moreover, the increasing biodegradable wastes produced in the Philippines is continuously rising, and one of the major components of collected wastes are vegetable scraps and mussel shells. To address the problems of local farmers regarding cost-effective fertilizers and help in converting wastes into something useful, this study was established. This aims to create new solutions that can aid local farmers and help the environment. The setups such as tahong shells, vegetable scraps, mixed treatment, and control group were observed as they influence the growth of Mustasa plant for 31 days. The data collected were then analyzed using two-way and one-way ANOVA to determine all the significant differences between the four (4) setups. The statistical tool was able to determine that there is a significant difference in all of the different setups. It also revealed that the treatment with combined tahong shells and vegetable scraps were able to grow the Mustasa most significantly in terms of its leaves’ width, plant height, and fresh weight. The researchers further recommend to use different ratios of treatments and soil to acquire the ratio that will further result to a higher crop yield.

Traditional Chinese medicine for sjögren’s syndrome: a national survey of attitudes and perceptions among Chinese patients and rheumatologists

BackgroundThis study explored similarities and differences among Chinese patients and rheumatologists in their attitudes towards and perceptions of traditional Chinese medicine (TCM) for Sjögren’s syndrome (SS), including analyzing factors that influenced their decision making.MethodsAn anonymous questionnaire was used to conduct a multicenter survey among patients with SS at three tertiary care medical centers in Beijing and among rheumatology clinicians at several hospitals across China. Results were analyzed using descriptive statistics.ResultsThere were 942 valid questionnaires from patients from 31 provinces and cities in China, with a male-to-female ratio of approximately 1:14, a mean age of 48.81 years, and a median disease duration of 7 (4, 10) years. There were 320 valid questionnaires from rheumatologists, covering 30 provinces and cities in China, with a male-to-female ratio of approximately 0.87:1, a mean age of 48 years, and a median work duration of 10.5 (6, 15) years. The rheumatologists treated a median of 15 (11, 50) SS cases per month, and the median proportion of SS to all rheumatic diseases was 6.66% (6–10%). Many patients believed TCM could cure the root of the disease, and the most expected TCM therapies were TCM patent prescriptions and medicinal teas. Conversely, rheumatologists placed high value on the efficacy of TCM, and most commonly prescribed Chinese herbal decoctions. Most doctor-patient groups were positive about TCM treatment, citing the low side effects as the major advantage. Regression analysis showed that for patients over 40 years old with a course of disease > 4 years, the probability of using TCM has increased by 1–6 times; the probability of recommending TCM in clinical work of doctors who have worked for more than 15 years, TCM and integrated traditional Chinese and western medicine has increased 1–2 times.ConclusionsTCM has become widely accepted and earned attention from doctor-patient groups, especially among older patients and experienced rheumatologists. However, negative prejudices and absence of accurate information about TCM treatments and SS itself require improvement. The contradiction between TCM dosage form and efficacy is a major problem, and patient demand for convenient and efficient TCM patent preparations suggests future work should focus on developing TCM patent preparations with clear compositions and mechanisms.

Phytochemical and Pharmacological Study of Thymus Vulgaris : A Review

The thymus vulgaris is a kind of flowering plant native to southern Europe, ranging from the western part of the Mediterranean to southern Italy. It is additionally referred to as gardening thyme, German thyme, ordinary thyme, or simply thyme. The Lamiaceae family of mints includes it. Because it can be used in so many different products—including additives for food, medicines, and cosmetics—thyme is incredibly significant. Thyme leaves are used as aromatic spices, either dried or fresh, in various cooking applications, including stews, soups, sauces, and fish and meat dinners, as well as for flavouring liqueurs and herbal beverage preparations. This is because of the leaves' strong aroma. Bitter, diuretic, antioxidant, antirheumatic, disinfectant, antispasmodic, antimicrobial, heart, and expectorant properties are a few of thymus's therapeutic advantages, a noteworthy medicinal herb that comes strongly suggested. In addition, the plant helps with digestive problems, diabetes, chest infections, coughs, and colds. Flavonoids have promising properties as both antioxidants and antifungal agents. The current review article provides in-depth details on the thymus plant's pharmacological properties and variety of phytochemical.

Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice.

Herbal teas are ingested for various purposes and by diverse populations across the globe. There is a growing recognition among individuals of the advantages associated with the use of this beverage, leading to a heightened demand for the manufacture of herbal tea derived from therapeutic plants. Spices on the other hand add flavour to food but could pose harm if it is high in phytates and oxalates. The objective of this study was to develop natural spices and herbal tea with health beneficial properties using Solanum nigrum and Solanum torvum berries. Herbal tea samples from S. nigrum were prepared by sorting berries, maceration, divided into two (fermenting at 18 °C and non-fermenting) and dried at 60 °C for 12 h in a hot oven. Spices from S. torvum and S. nigrum were prepared by removing the berries from the stalk, freeze-drying and smooth milling into fine powder. In addition, antinutrient, phytochemical and sensory evaluation studies were conducted on these spices and herbal teas. A nine-point hedonic scale was utilized for the purpose of conducting a consumer acceptability sensory evaluation test using 101 untrained panelists. Data was then analyzed by t-test, one-way analysis of variance (ANOVA) and the level of significance (p < 0.05) was assessed using Tukey's and Dunnett's multiple comparison tests. The panellists expressed a favourable perception towards Solanum nigrum unripe unfermented green herbal tea (6.65 ± 2.08) as compared to the other formulated teas due to the components working together in a way that produces a nice tea sample. Both Solanum nigrum and Solanum torvum spices contained various levels of catechins, saponins, flavonoids, oxalates, phytates and tannins comparable to literature. The herbal tea samples exhibited a range of catechin content, varying from 0.255 to 0.756 mg/g. The antioxidant activity of the various herbal tea samples ranged from 66.37 ± 0.24 to 78.53 ± 0.18 µg/mL GAE as determined by the DPPH free radical assay Fermented black herbal teas recorded higher total phenols (2.80 ± 0.09d), total flavonoids (21.84 ± 1.84c) and showed greater antioxidant activity (78.53 ± 0.18a) as compared to the unfermented green herbal teas. The process of fermentation resulted in a decrease in pH from 7.22 to 6.53 within a period of 12 h. The Total Titratable Acidity (TTA) grew as the fermentation period progressed, whereas the Total Soluble Solids (TSS) decreased. Phytates were the least antinutrients among the two Solanum species accounting for 0.02 mg/100 g and 0.03 mg/100 g in S. torvum berries (STBs) and (S. nigrum berries) SNBs respectively.

Physicochemical evaluation, structural characterization, in vitro and in vivo bioactivities of water-soluble polysaccharides from Luobuma (Apocynum L.) tea

Luobuma tea is made from the leaves of Apocynum hendersonii (Bt) and A. venetum (Ht) and has been used for a very long time in China and Japan as herbal tea. This study isolated water-soluble polysaccharides from the two species` teas. Physicochemical properties, structural properties, in vitro and in vivo antioxidant and immunomodulatory activities were determined for the first time. The results showed that the Bt and Ht polysaccharides with molecular weights of 31.21 and 49.11 kDa, respectively, composed of arabinose, galactose, rhamnose, glucose, xylose, fucose, and mannose. A dose-dependent nitric oxide production and interleukin-6 inhibitory effects were obtained. Also, they suppressed the expression of cyclooxygenase-2, tumor necrosis factor-α and interleukin-6 mRNA in LPS-induced RAW 264.7 macrophages. Likewise, Bt and Ht have significantly reduced edema in the paws of mice after carrageenan injection. These results suggested that the Luobuma teas polysaccharides can be explored as potential antioxidants and anti-inflammatory agents.

The Effect of Drying Temperature and Time on The Chemical Characteristic, Total Phenolic Content, and Organoleptic Properties of Black Garlic Herbal Tea

Black garlic is a functional food known to be beneficial for health. Most people favor the organoleptic properties produced, so it needs handling to improve, namely by drying, which produces black garlic herbal tea products. This study aims to determine the effect of drying temperature and time on chemical characteristics, total phenolic content, and the organoleptic properties of black garlic herbal tea. The experiment was conducted with a two-factor, completely randomized design. The first factor is drying temperature, which consists of two levels (50 and 60⁰C). The second factor is drying time, which consists of two levels (5 and 6 hours). The observation results were analyzed using analysis of variance (ANOVA) and continued with DMRT further test at a 5 % confidence level. The results showed that black garlic herbal tea's temperature and drying time significantly affected chemical characteristics, total phenolic content, and color but had no significant effect on aroma, taste, and overall. The chemical characteristic results in the 60 ⁰C drying temperature for 6 hours contained 7.65 % moisture content, 2.98 % ash, and 4.06 mgGAE/g total phenolic content.

Exploring the ancient roots and modern global brews of tea and herbal beverages: A comprehensive review of origins, types, health benefits, market dynamics, and future trends.

Tea, a culturally significant beverage, originated around 2700 B.C. in ancient Chinese civilization, with a profound understanding of its therapeutic properties. Herbal medicines from diverse plant sources have been esteemed for their phytochemical content. Today, tea's appeal spans the globe, with various processing techniques creating distinct tea varieties. This review article comprehensively explores tea and herbal teas, encompassing their origins, types, trade history, health benefits, chemical composition, and market and future dynamics. This review examines tea's evolution from ancient China to its global significance and analyzes the impact of tea trade routes on cultural exchanges and trade dynamics. The review covers conventional teas (black, green, and oolong), blended teas, and herbal teas. It primarily focuses on herbal beverages' chemical composition and active components derived from diverse plants and botanicals, highlighting their traditional uses and health-promoting applications. The review provides valuable insights into the dynamic herbal tea market, growth, consumer preferences, industry trends, and future aspects of the herbal beverage. Additionally, it explores the proper classification and preparation of herbal drinks for maximum benefits, shedding light on tea manufacturing and preparation processes. This review is a valuable resource for tea enthusiasts, health-conscious individuals, and industry stakeholders, offering profound insights into teas and their multifaceted allure.

Comparison analysis of bioactive constituents and heavy metals among original plants of Kuding tea from the genus Ilex

Kuding tea (KT) is the general name of a set of bitter-tasting herbal tea made from varied original plant species. However, limited information was reported about the difference of bioactive constituents, heavy metals, and bioactivities among those original species. In the present study, comparison analyses among heavy metals, polysaccharides, phenolics, flavonoids, and saponins constituents, as well as the antioxidant and antidiabetic activities were performed through colorimetry, UPLC-QTOF-MS, enzymatic assay and molecular docking techniques on the six KT original plants mainly from the genus Ilex. Results showed that Cd contents in the four KT original plants other than Ilex pubescens (IP) and Ilex cornuta (IC) and heavy metal contents including Pb, Cu, As and Hg in the all six plants were lower than standard limit values. Furthermore, contents of carbohydrate in polysaccharides (470.06 and 548.51 mg GLE/g), total phenolics (33.84 and 48.85 mg GAE/g), flavonoids (30.86 and 109.97 mg RE/g), phenolic acids (49.68 and 61.48 mg CAE/g), flavonols (18.47 and 19.19 mg RE/g), flavanols (0.18 and 0.14 mg CE/g), saponins (90.81 and 97.33 mg GSE /g) in IP and Ligustrum japonicum (LJ), as well as their antioxidant activity levels (IC50 607.41–780.44, and 547.06–754.00 mg/L) were all significantly higher than those in other four KT original plants. Moreover, a total of 6 and 9 compounds were tentatively characterized from IP and LJ, respectively, and molecular docking and molecular dynamics simulation were further used to analysis the interaction between α-glucosidase and bioactive compounds in IP. At last, principal component, hierarchical cluster, and correlation analysis indicated that carbohydrate content of polysaccharides, total phenols, flavonoids and phenolic acids were the main influencing factors to antioxidant abilities. Overall, according to our systematic analysis, IP possessed the highest antioxidant and antidiabetic potentials, thus might be a better KT original plants from the genus Ilex for further development and utilization.

Pre-diagnosis tea and coffee consumption and survival after a diagnosis of ovarian cancer: results from the Ovarian Cancer Association Consortium

BackgroundTea and coffee are the most frequently consumed beverages in the world. Green tea in particular contains compounds with potential anti-cancer effects, but its association with survival after ovarian cancer is uncertain.MethodsWe investigated the associations between tea and coffee consumption before diagnosis and survival using data from 10 studies in the Ovarian Cancer Association Consortium. Data on tea (green, black, herbal), coffee and caffeine intake were available for up to 5724 women. We used Cox proportional hazards regression to estimate adjusted hazard ratios (aHR) and 95% confidence intervals (CI).ResultsCompared with women who did not drink any green tea, consumption of one or more cups/day was associated with better overall survival (aHR = 0.84, 95% CI 0.71–1.00, p-trend = 0.04). A similar association was seen for ovarian cancer-specific survival in five studies with this information (aHR = 0.81, 0.66–0.99, p-trend = 0.045). There was no consistent variation between subgroups defined by clinical or lifestyle characteristics and adjustment for other aspects of lifestyle did not appreciably alter the estimates. We found no evidence of an association between coffee, black or herbal tea, or caffeine intake and survival.ConclusionThe observed association with green tea consumption before diagnosis raises the possibility that consumption after diagnosis might improve patient outcomes.

Microbial Decontamination of Cuminum cyminum Seeds Using "Intensification of Vaporization by Decompression to the Vacuum": Effect on Color Parameters and Essential Oil Profile.

Cumin seeds are frequently utilized in herbal infusions and as flavoring agents in home cuisine. Nevertheless, studies have demonstrated that spices are frequently contaminated with pathogenic bacteria, including bacterial spores. The aim of this study was to assess the effectiveness of a new decontamination method called "Intensification of Vaporization by Decompression to the Vacuum" (IVDV) on intentionally contaminated Cuminum cyminum seeds. The study also examined the impact of this treatment on the color and oil profile of the treated samples. The untreated samples were inoculated with Escherichia coli (ATCC 25922) and Salmonella Typhimurium (ATCC 14028) and then subjected to IVDV treatment. Response surface methodology was employed to obtain safe, high-quality cumin seeds presenting a balance between microbial load, color, and oil profile. The optimal IVDV conditions were achieved at a pressure of 3.5 bar and a time of 133.45 s, resulting in typical 4 log reductions observed with 99.99% of Escherichia coli and Salmonella Typhimurium inactivation. The treated spices presented a mild color modification compared to the untreated ones, manifested by a darker shade (decreased L* value), reduced greenness (increased a* value), and heightened yellowness (increased b* value). The GC-MS analysis detected the existence of seven compounds in the treated cumin, with cuminaldehyde being the primary compound (83.79%). Furthermore, the use of IVDV treatment resulted in an increase in the total content of essential oils in some samples, whereby six monoterpenes were identified in the untreated sample compared to seven monoterpenes in IVDV-treated samples. This innovative technology demonstrated high efficacy in decontaminating C. cyminum seeds, improving the extractability of the essential oils while only slightly affecting the color.