Tea Extract Research Articles

Exploring the antioxidant realm of green tea: From extraction to fortification

AbstractGreen tea, a widely consumed beverage with a long history of traditional use has garned renewed scientific interest due to its potential health benefits. Unlike other tea types, green tea undergoes minimal oxidation and thus preserving its potent catechins and antioxidant properties. This review devels into the fascinating chemistry of green tea, exploring how processing steps like fixation and rolling, shape its distinct profile. We will further explore the potential health benefits associated with green tea consumption, acknowledging the existing research focus on tea polyphenols and aiming to provide a broader perspective on its potential health impact. Finally, the review examines the emerging application of green tea extract fortification in food matrices. This innovative approach offers exciting possibilities for enhancing food stability and sensory appeal while potentially contributing to a range of health benefits.

Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion

The color and taste of tea infusion play crucial roles in assessing tea quality. While color can be easily quantified, taste perception is subjective in nature. Can the color of tea infusion directly reflect its taste? In this study, spectroscopy and metabolomics techniques combined with machine learning algorithms, were used to identify the key compounds that responsible for both color and taste in Qingxiang Tieguanyin (QXTGY) tea infusion. The results showed strong correlations between almost all of 46 differential compounds and the taste profile of the tea infusion. Notably, quercetin 3-O-glucosyl rutinoside, rutin, and quercetin 3-O-glucoside were found to establish a connection between the color and taste of QXTGY tea infusion. Specifically, within a certain range, these compounds promoted a darker color (deepening the yellowness) in the tea infusion while simultaneously reducing its umami and brisk taste. This indicates that the color of tea infusion can reflect its taste to some extent. Furthermore, quercetin 3-O-glucosyl rutinoside had the most significant impact on the color of the tea infusion. The findings of this study offer an alternative objective approach to evaluate the taste of tea infusion by objectively determining its color.

A Comparative Study of the Effect Coffee and Tea on Some Parameters in the Rats Blood

Abstract Background: Tea and coffee have been consumed since decade ago and became a significant part of social life and cultural traditions. Objective: The study aims to evaluate the effects of coffee and black tea extract on some blood factors in adult albino rats. Materials and Methods: Eighteen adult male albino rats, classified into three groups of six: group 1 (control) received orally drinking water only, group 2 (tea) received orally extract tea, group 3 (coffee) treated orally with coffee. Coffee and tea extracts were prepared daily at a dose of 30 g/L and provided at all times to the rats for 30 day as drinking water. Iron and ferritin levels, cholesterol concentration of low-density lipoprotein (LDL) and high-density lipoprotein (HDL), superoxide dismutase (SOD), glutathione peroxidase (GPx) activities as well as the levels of tumor necrosis factor-alpha (TNF-α), and interleukin-6 (IL-6) were compared among these groups. Results: This study inferred, there was a significant decrease the amount of iron in the blood as well as the ferritin. Also consumption of coffee or tea lowers LDL cholesterol and HDL cholesterol and enhanced antioxidant activity by SOD and GPx enzymes more than control group. Furthermore, increased these levels in proinflammatory cytokines (IL-6 and TNF-α) in treated rats with tea and coffee extract more than their levels in the control group. Conclusion: The extracts of tea and coffee lowered the iron and ferritin concentration, have remarkable antioxidant activity, and increased the levels in proinflammatory cytokines (IL-6 and TNF-α) in the rat blood.

Comparative evaluation of minimal inhibitory concentration and minimal bactericidal concentration of various herbal irrigants against Enterococcus faecalis.

The purpose of this article is to evaluate the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of Herbal Irrigants. The aim of the study was to evaluate MIC and MBC of herbal extracts of Azadirachta indica, Curcuma longa, and Green Tea Against Enterococcus faecalis. The MIC and MBC of extracts of A . indica (neem), C. longa (turmeric), and Green Tea were evaluated to establish them as standard root canal irrigants against E. faecalis using agar well diffusion method. The collected data were statistically analyzed using the Statistical Package for the Social Sciences (SPSS) software. The present study found that green tea exhibited the most substantial antimicrobial activity among the tested herbal extracts, which was comparable to chlorhexidine. Although A. indica and C. longa required higher concentrations for effectiveness, their antimicrobial properties were also apparent. Within the constraints of this study, it can be concluded that green tea could be considered a promising alternative to chlorhexidine in treating endodontic infections due to its substantial antimicrobial activity against E. faecalis at lower concentrations.

Junshanyinzhen tea extract prevents obesity by regulating gut microbiota and metabolic endotoxemia in high-fat diet fed rats

Obesity is associated with gut dysbiosis and metabolic endotoxin. Junshanyinzhen tea extract (JSTE) reduced fat accumulation and body weight in obese mice. However, the effects and mechanism of JSTE in preventing obesity were unclear. Therefore, we used different doses of JSTE (75, 150 and 300 mg/(kg∙d)) to evaluate the effect on high-fat diet (HFD)-induced rats under 8 weeks of intervention. Here, our results showed that JSTE could significantly reduce body weight gain, blood lipid levels and fat accumulation, improve fatty damage in liver tissue (P < 0.05). In addition, JSTE increased the expression of intestinal tight junction proteins (P < 0.05), relieved metabolic endotoxemia (P < 0.05) and chronic low-grade inflammation in HFD rats. Sequencing of fecal samples showed that JSTE could effectively reverse the microbial diversity and the ratio of Firmicutes to Bacteroidetes to normal levels in HFD-fed rats. Desulfovibrioceae and Erysipelotrichaceae, which are positively related to obesity, were decreased by JSTE intervention (P < 0.05). while Bifidobacteriaceae, Bacteroidaceae, Akkermansia, and Clostridium, which are negatively related to obesity, were increased. Together, these results suggested that JSTE might effectively prevent obesity by modulating gut microbiota dysbiosis, intestinal barrier dysfunction, metabolic endotoxemia and chronic low-grade inflammation in HFD-induced rats.

Improved Gut Health by a Green Tea Extract Confection in Metabolic Syndrome and Healthy Adults Occurred Without Affecting Short-Chain Fatty Acids and Microbiota Diversity

Improved Gut Health by a Green Tea Extract Confection in Metabolic Syndrome and Healthy Adults Occurred Without Affecting Short-Chain Fatty Acids and Microbiota Diversity

Effect of Chlorhexidine Gluconate (0.2%), Combination (0.2% Chlorhexidine and 0.05% Sodium Fluoride), and Green Tea Extract (0.5%) Mouth Rinses on Colony Count Changes of Streptococcus mutans and Lactobacillus in Saliva – A Randomized Controlled Trial

Abstract Introduction Streptococcus mutans and Lactobacillus acidophilus are the well-known etiological factors for dental caries. Chlorhexidine (CHX) gluconate is the “gold-standard” antimicrobial agent but having adverse effects such as brown staining of the teeth and altered taste. Thus, there is a need for an alternative herbal product. Objective This study was done to compare the efficacy of CHX gluconate (0.2%) and combination (0.2% CHX and 0.05% sodium fluoride [NaF]) mouth rinses to that of green tea extract (0.5%) mouth rinse in reducing the salivary count of S. mutans and L. acidophilus in dental students. Materials and Methods The sample size of the study was 75 dental students with ≥4 decayed, missing, and filled teeth (DMFT) index. They were divided into three equal groups to test various mouth rinses against S. mutans and Lactobacillus. Unstimulated salivary samples were collected at baseline and postrinse (14 days) and tested for the colony-forming units of S. mutans and Lactobacillus. The Chi-square test was used to ascertain the demographic characteristics of the study population. One-way ANOVA statistics and paired t-test were applied to calculate the inferential statistics between the variables. The statistical constant was fixed at P &lt; 0.05. Results The results of the study indicated that there was a statistically significant reduction in S. mutans and Lactobacilli count in all the three study groups. Conclusion Green tea mouth rinse can be a promising preventive therapy worldwide for the prevention of dental caries but CHX mouthwashes are superior in reduction of S. mutans and Lactobacillus.

Green Synthesis of Antimicrobial Silver Nanoparticles using Green Tea Extract: The Role of Concentration and pH

ABSTRACTGreen synthesis for silver nanoparticles (AgNPs) is the process of reducing Ag+ ions to Ag0 by using plant bioactive compounds. Green synthesis is safer, environmentally friendly and cost-effective. Plant bioactive compounds from Camellia sinensis L. (green tea) extract containing polyphenols can be used as a reducer in the formation of silver nanoparticles. This study aims to determine the effect of pH (8, 9, and 10), at 1,5mM AgNO3 concentration and 0,75% green tea extract concentration on the physical characteristics and antibacterial activity of silver nanoparticles prepared by green synthesis method. The synthesized results were evaluated by UV-Vis Spectrophotometer, Dynamic Light Scattering (DLS), SEM, and FTIR. The optimal AgNP synthesis process resulted from the AgNO3 concentration of 1.5 mM with 0.75% green tea extract at pH 10 which showed an absorbance value of 4,420 at λ 435,3 nm, with a particle size of 47,1 nm and a PDI of 0,243. The formation of AgNPs was observed by a change in color to brownish yellow. Antibacterial activity of AgNPs using liquid diffusion method. The results obtained AgNPs for Staphylococcus aureus bacteria has had inhibition at a concentration of 0,187mM and Escherichia coli at a concentration of 0,375mM.Keywords: Silver nanoparticles; green synthesis; green tea extract; pH; antibacterial activity

Malodor Control Effect by Using Dentifrice Containing Sodium Monofluorophosphate, Sodium Pyrophosphate, Green Tea Extract and Dental Type Silica

Malodor Control Effect by Using Dentifrice Containing Sodium Monofluorophosphate, Sodium Pyrophosphate, Green Tea Extract and Dental Type Silica

Green tea extracts clinical examination in humans’ wounds healing process: A case study

Green tea extracts clinical examination in humans’ wounds healing process: A case study

Biological Activity and Phenolic Content of Kombucha Beverages under the Influence of Different Tea Extract Substrates

Biological Activity and Phenolic Content of Kombucha Beverages under the Influence of Different Tea Extract Substrates

Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics

The harvest date is a crucial factor in determining tea quality. For Lu'an Guapian (LAGP) tea, Grain Rain period (GRP) represents a pivotal phase in the transformation of tea quality. The sensory evaluation, computer vision and E-tongue revealed that the liquor color score, B and G values of tea infusion were increased during GRP, while the astringency, bitterness intensities and the R value of the tea infusion were decreased. Consequently, the tea infusion exhibited a greener hue and the taste became appropriate during GRP. Non-targeted metabolomics revealed that the majority of amino acids and derivatives was reduced during GRP. Furthermore, flavonoids, in particular flavonol glycosides, exhibited considerable variation during GRP. Finally, nine metabolites were identified as markers for quality transformation during GRP by PLS and Random Forest. This study investigated the quality of LAGP teas during GRP and filled the gap in the variation of LAGP tea quality during GRP.

Analysis of pivotal compounds in NanLuShuiXian tea infusion that connect its color and taste

The infusion color and taste serve as pivotal benchmarks reflecting the quality of tea, yet the specific compounds responsible for the distinctive color and taste of the NanLuShuiXian (NLSX) tea infusion remain unknown. In this study, colorimetry, spectroscopy, and quantitative descriptive analysis (QDA) were employed to quantify the color and taste of 10 NLSX tea infusions. Furthermore, metabolomics techniques combined with correlation analysis were used to identify the key color and taste compounds and explore the relationship among color, taste, and compounds in NLSX tea infusion. The results showed that a total of 78 compounds were identified. It was observed that both the color and taste features of NLSX tea infusion and its metabolites exhibited certain patterns of variation. Within a certain range, heightened concentrations of carthamidin diglucoside isomer 2, theanine, and quercetin 3-O-caffeyl-glucoside within NLSX correlate inversely with the levels of 4′-methyl-epigallocatechin (4′-methyl-EGC), ellagic acid, quercetin, camellikaempferoside C isomer 1, and chicoric acid. This competitive relationship among metabolites corresponded to a lighter infusion color and a fresher and sweeter taste. Conversely, decreased carthamidin diglucoside isomer 2, theanine, and quercetin 3-O-caffeyl-glucoside in NLSX will lead to a deeper infusion color and diminish taste quality.

Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe

Tempe is Indonesian traditional food made from fermented soybeans. Tempe has a short shelf life due to its high moisture content and the activity of microorganisms. The shelf life of tempe can be increased by using tea extract in tempe processing because tea contains antioxidant and antimicrobial components. This research aims to evaluate the effect of using tea extract in tempe processing on the shelf life, physicochemical characteristics, and sensory profile of tempe. During storage, the shelf-life test used the descriptive observation method on the colour, flavour, taste, and texture. The use of 0.5% black tea extract in the initial soaking of soybeans can increase the shelf life of tempe to 4 and 6 days at room and refrigerator temperature, respectively. The result showed that tempe had significantly (p&lt;0.05) lower ash content (0.81% wb), brightness (65.37), and pH (6.50), while the texture (15.3 Kg force) was significantly higher (p&lt;0.05) than the control (untreated tempe). The results of sensory evaluation using the hedonic rating test showed that fresh tempe with black tea extract treatment had significantly lower (p&lt;0.05) colour, texture, and overall attributes than the control one. The same evaluation on fried tempe showed that the black tea extract treatment significantly increased (p&lt;0.05) the texture attribute compared to the control.

Green synthesis structural, morphological and sonocatalytic properties of CuO nanoparticles assisted by Camellia sinensis (Tea) extract

In this green synthesis approach for copper oxide (CuO) nanoparticles (NPs), the reducing agent obtained from Camellia sinensis (Tea) extract was used. X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), ultraviolet visible (UV-Vis) spectroscopy, field emission scanning electron microscope (FESEM) with energy-dispersive X-ray (EDX), high resolution transmission electron microscope (HRTEM) and Selected Area Electron Diffraction (SAED) techniques were used for as-prepared sample characterization. From XRD result, the crystallite size estimated by Scherrer method was found to be 35 nm. Morphological results reveals that the CuO NPs possesses small particle size with the range of 40–45 nm, led to high surface area, which enhances the absorption of more number of dye molecules, which results in high degradation efficiency. Present work reveals that degradation of malachite green (MG) dye in aqueous solutions under sonocatalytic treatment. CuO NPs exhibit excellent degradation efficiency against MG dye (95 % removal in 70 min). Moreover, the rate constant for the degradation efficiency was investigated with pseudo- first and second order kinetics. Moreover, CuO NPs possesses potential antibacterial activity against human pathogens such as Gram-positive (Staphylococcus pyogenes) and Gram-negative (Pseudomonas aeruginosa).

High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method

Tea is consumed worldwide and can reduce the risk of diabetes whereas the hypoglycemic compounds in tea remain unclear. Herein, the chemical compositions comparison and inhibition assays indicated that the inhibitory effect of tea against α-amylase was positively related with the enzyme-mediated oxidation degree of tea and black teas containing high contents of theaflavins exhibited the strongest in vitro inhibitory effect. Affinity selection-mass spectrometry-based high-throughput screening revealed that four theaflavins specifically bind to α-amylase. Compared to other compounds, theaflavins showed one order of magnitude higher in vitro inhibitory effects; thus, theaflavins are possibly the dominant α-amylase inhibitors in tea. A series of “α-amylase–theaflavins” interaction studies jointly demonstrated that theaflavins noncompetitively inhibit α-amylase activity by interacting with the amino acid residues of α-amylase and then inducing changes in the secondary structure. Furthermore, theaflavins (10 mg/kg/d) and black tea extracts (100 mg/kg/d) exhibited comparable hypoglycemic effects as acarbose in diabetic mice.

Enhanced α‐glycosidase inhibition through synergistic interactions: A comprehensive analysis of dihydromyricetin and acarbose in vine tea extracts

Summaryα‐Glycosidase, a critical therapeutic target in type 2 diabetes mellitus (T2DM), can be modulated by inhibitors to reduce postprandial blood glucose levels. This study investigated the inhibitory effects of vine tea (Ampelopsis grossedentata) and its key compounds on α‐glycosidase. The results demonstrated that fifteen varieties of vine tea extracts inhibited α‐glycosidase in a dose‐dependent manner, with IC50 values ranging from 5.25 to 35.8 μg mL−1. HPLC analysis revealed dihydromyricetin (DHM) as the main compound in vine tea, with an IC50 value of 262.50 μM. Notably, the synergistic combination of DHM and the antidiabetic drug acarbose (ABS) significantly enhanced inhibitory effectiveness, with the optimal ratio (1:125) yielding a potentiation index (CI) of 0.09. Fluorescence and molecular docking analyses supported the hypothesis that DHM enhanced ABS's inhibitory effect through complex formation and specific interactions, offering a promising option for safer and more effective diabetes therapy.

Exploring the Pharmacological Potential of Chlorogenic acid as an Anti-Cancer Agent and a Call for Advance Research.

Chlorogenic acid (CHA) is a phenolic substance found in various edible plants, such as tea and green coffee extracts. This chemical has demonstrated significant efficacy in reducing the probability of many diseases in preclinical and clinical environments. Chlorogenic acid (CHA) possesses several pharmacological attributes, such as anticancer, hepatoprotective, antimicrobial, immune-suppressant, antioxidant, and antidiabetic activities. Its applications extend to multiple industries, such as food, chemicals, medicine, and healthcare. Studies have shown that CHA can exert its anticancer effects through numerous mechanisms. It can hinder the process of cell division, trigger cell apoptosis, and suppress an increase in cancerous cell growth. The literature research conducted for this study revealed a variety of molecular and cellular processes influencing distinct signaling pathways. These mechanisms include angiogenesis, invasion and migration, oxidative stress, inflammation, cell cycle arrest, and proliferation.However, significant issues surround the use of CHA, primarily due to its limited bioavailability in animal models. This review focuses on the chemistry, natural sources, pharmacokinetics, and underlying mechanisms of action of CHA and its clinical utility in treating life-threatening diseases, such as cancer. The manuscript provides insight into novel formulation approaches.

Integrated bioinformatics and multiomics reveal Liupao tea extract alleviating NAFLD via regulating hepatic lipid metabolism and gut microbiota

BackgroundNon-alcoholic fatty liver disease (NAFLD) poses a significant global public health concern. Liupao tea (LPT) is a Chinese national geographical indication product renowned for its lipid-lowering properties. However, the precise mechanisms and active constituents contributing to the efficacy of LPT against NAFLD remain unclear. PurposeThis study aims to comprehensively explore the therapeutic potential of Liupao tea extract (LPTE) in alleviating NAFLD through an integrated strategy. MethodsInitially, network pharmacology analysis was conducted based on LPTE chemical ingredient analysis, identifying core targets and key components. Potential active ingredients were validated through chemical standards based on LC-MS/MS. To confirm the pharmacological efficacy of LPTE in NAFLD, NAFLD mice models were employed. Alterations in hepatic lipid metabolism were comprehensively elucidated through integration of metabolomics, lipidomics, network pharmacology analysis, and real-time PCR analysis. To further explore the binding interactions between key components and core targets, molecular docking and microscale thermophoresis (MST) analysis were employed. Furthermore, to investigate LPTE administration effectiveness on gut microbiota in NAFLD mice, a comprehensive approach was employed. This included Metorigin analysis, 16S rRNA sequencing, molecular docking, and fecal microbiome transplantation (FMT). ResultsStudy identified naringenin, quercetin, luteolin, and kaempferol as the potential active ingredients of LPTE. These compounds exhibited therapeutic potential for NAFLD by targeting key proteins such as PTGS2, CYP3A4, and ACHE, which are involved in the metabolic pathways of hepatic linoleic acid (LA) and glycerophospholipid (GP) metabolism. The therapeutic effectiveness of LPTE was observed to be comparable to that of simvastatin. Furthermore, LPTE exhibited notable efficacy in alleviating NAFLD by influencing alterations in gut microbiota composition (Proteobacteria phylum, Lactobacillus and Dubosiella genus) that perhaps impact LA and GP metabolic pathways. ConclusionLPTE could be effective in preventing high-fat diet (HFD)-induced NAFLD by modulating hepatic lipid metabolism and gut microbiota. This study firstly integrated bioinformatics and multi-omics technologies to identify the potential active components and key microbiota associated with LPTE's effects, while also primally elucidating the action mechanisms of LPTE in alleviating NAFLD. The findings offer a conceptual basis for LPTE's potential transformation into an innovative pharmaceutical agent for NAFLD prevention.

Effect of ginger, chamomile, and green tea extracts on prostate cancer cells

Prostate cancer (PCa) is a prevalent form of malignancy in males and is a significant contributor to cancer-related mortality worldwide. Because of this, studying the molecular processes of PCa cell growth and death is crucial. Hence, it is imperative to conduct further research on the regulatory mechanism underlying the progression of PCa to enhance our comprehension and identify innovative therapeutic targets. The present study investigates an experimental approach that utilizes cost-effective and environmentally sustainable plant extracts sourced from Egypt, namely ginger, chamomile, and green tea, which have been solubilized in dimethyl sulfoxide (DMSO), then characterized by using different analytical means and techniques, such as HPLC and GC–MS. The present study employed MTT assay, ELISA, and qRT-PCR techniques to assess the possible impact of the investigated extracts on PCa in PC-3 cells. The findings indicate that ginger exhibited a noteworthy cytotoxic impact on PC-3. Remarkably, the treatment of PCa cells with ginger significantly increased relative lactate dehydrogenase (LDH) production compared to those treated with chamomile and green tea extracts. Autophagy may play a crucial role in the context of chemotherapy. Modifying autophagy through its induction or inhibition is a promising and innovative approach to controlcancer progression. Accordingly, it was found that ginger extract affects protein expression levels of autophagy markers LC3B, ATg12, and pro‐apoptotic signaling, including the Caspase-3 signaling pathway. The ELISA findings revealed a significant rise in the average levels of IL-1β and IL-8 after a 12-hour interval. To conclude, it can be inferred that ginger extract possesses the capability to control the production of inflammatory cytokines. Alternatively, utilizing herbal remedies containing ginger as a viable and secure means of treating PCa as an anticancer agent is possible.