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To ensure the quality and effectiveness of nanoparticle material for specific applications, it is essential to eliminate contaminants or unreacted substances produced during the green synthesis process using leaf extract. In this study, dialysis membranes with a molecular weight cut‐off (MWCO) of approximately 12,000–14,000 Dalton (Da) were employed to remove metal ions, chlorides, and polyphenols from the zerovalent bimetallic nanoparticles (BNPs) suspension, instead of using centrifugation or filtration, which causes solvent loss to the environment. Our research results showed that the efficiency of removing impurities and residual components achieved by the dialysis membrane was relatively high. Furthermore, alterations in specific characteristics of BNPs following dialysis were also observed and discussed. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Natural polyphenols offer a safer alternative to synthetic antioxidants in meat products. This study investigated the efficacy of green tea and black tea extracts as natural antioxidants in Cantonese sausages to inhibit lipid and protein oxidation.Sausages were prepared with the addition of different concentrations – 100, 300, and 600 mg kg−1 total polyphenols (TP) – of green tea or black tea extract. Oxidation of the sausages was assessed through thiobarbituric acid reactants, carbonyl content, and thiol content, whereas consumer acceptability was evaluated based on texture, color, and sensory analysis. The tea extracts inhibited malondialdehyde production and reduced the thiobarbituric acid reactive substance value from 23.72 mmol MDA g−1 to less than 1.94 mmol MDA g−1. However, the addition of tea extracts decreased the thiol content and caused the loss of myosin heavy chain and actin bonds in sodium dodecyl sulfate polyacrylamide gel electrophoresis. Although the addition of tea extracts increased the redness and hardness of the sausage, no significant difference in consumer acceptance between the control and treatment groups was observed in the sensory analysis.The tea extract inhibited the oxidation of lipids in Cantonese sausage. There was no negative effect on the sensory characteristics of sausages. The use of tea extracts as natural antioxidants in Cantonese sausage is therefore feasible. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The objective of this study was to optimize the microbial and ingredient composition of kombucha for enhanced production of gluconic acid (GA). Fourteen strains of Komagataeibacter spp. and one yeast strain of Dekkera sp. were isolated from kombucha. Among them, Komagataeibacter swingsii SS1 (SS1) and Komagataeibacter saccharivorans SS11 (SS11) were selected for their high GA production. A rapid reduction of pH, high GA content relative to acetic acid, and high cellulose production were observed in the tea infusion fermented by the microbial consortium (SS1 + SS11 + Dekkera bruxellensis Y24). From the correlation between the materials composition and quality indicators of kombucha, the decrease in pH was the most critical quality indicator of kombucha and the most closely related to GA content. Maximal GA production (11.7 mg/mL) was obtained under the conditions of 1% (w/v) tea extract, 8.5% (w/v) glucose, and 1.5% (v/v) ethanol through the optimization of materials composition by response surface methodology. The GA content of kombucha was enhanced threefold in comparison to general kombucha by fermentation with Komagataeibacter spp. and optimization of the composition of the ingredients. Overall, this study showed that a specific microbial consortium and materials composition could be established by correlation analysis among the ingredients, which results in increased GA levels in kombucha. These findings offer valuable foundational data for both commercial production and quality control of kombucha. [ABSTRACT FROM AUTHOR]

The study of drugs of natural origin that increase endurance and/or accelerate recovery is an integral part of sports medicine and physiology. In this paper, decaffeinated green tea extract (GTE) and two ammonium salts—chloride (ACL) and carbonate (ACR)—were tested individually and in combination with GTE as stimulants of physical performance in a forced swimming rat experimental model. The determined parameters can be divided into seven blocks: functional (swimming duration); biochemistry of blood plasma; biochemistry of erythrocytes; hematology; immunology; gene expression of slow- and fast-twitch muscles (m. soleus, SOL, and m. extensor digitorum longus, EDL, respectively); and morphometric indicators of slow- and fast-twitch muscles. Regarding the negative control (intact animals), the maximum number of changes in all blocks of indicators was recorded in the GTE + ACR group, whose animals showed the maximum functional result and minimum lactate values on the last day of the experiment. Next, in terms of the number of changes, were the groups ACR, ACL, GTE + ACL, GTE and NaCl (positive control). In general, the number of identified adaptive changes was proportional to the functional state of the animals of the corresponding groups, in terms of the duration of the swimming load in the last four days of the experiment. However, not only the total number but also the qualitative composition of the identified changes is of interest. The results of a comparative analysis suggest that, in the model of forced swimming we developed, GTE promotes restoration of the body and moderate mobilization of the immune system, while small doses of ammonium salts, especially ammonium carbonate, contribute to an increase in physical performance, which is associated with satisfactory restoration of skeletal muscles and the entire body. The combined use of GTE with ammonium salts does not give a clearly positive effect. [ABSTRACT FROM AUTHOR]

Star fruit has a good nutritional value but was very easy to damage. Edible coating can be used to extend the shelf life of star fruit. Green tea had been added to improve the mechanical properties and functional value of edible coating. This study aimed to evaluate the application of edible coating gelatin‐sodium alginate with the addition of green tea to the physicochemical and microbiological characteristics of star fruit. This research was conducted by making edible coating solutions from gelatin, sodium alginate, glycerol, and green tea of various concentrations (0%, 5%, 10%, and 15%). The coating solution was applied to star fruit and stored for 1, 6, and 13 days to determine the effect of coating on the physicochemical and microbiological properties of star fruit. The results showed that adding green tea was not significantly different from the color change of the coating solution. However, there was a change in viscosity and pH along with the concentration of green tea extract (p < 0.05). FTIR analyses indicated that an interaction existed between gelatin‐sodium alginate and green tea extract. The addition of green tea to star fruit with an edible coating of gelatin and sodium alginate could prevent weight loss (25.84%), reduce respiration rate (11.035 mg CO2/kg/h), maintain fruit anatomy, protect against color change, inhibit pH changes (4.22), total titrated acid (0.22%), increase vitamin C (244.55 mg/g), and even reduce damage for up to 13 days of storage. This study indicates that edible coating with the addition of green tea might be effective to retain the quality and extend the storage life star fruit. [ABSTRACT FROM AUTHOR]

Summary: The study explored the combination effect between of green tea extract (GTE) and black rice extract (BRE) and the encapsulation process of the co‐extract. A 2:1 (w/w) ratio of GTE to BRE in citric aqueous solution at pH 6 showed the highest antioxidant activity (IC50 = 0.306 mg mL−1) with the strongest incremental effect (combination index = 0.547). It exhibited potent anti‐inflammatory effects, with sirtuin 1 enzyme‐stimulating activity (28.593 of fluorescent intensity) and NF‐κB protein suppression in RAW 264.7 macrophages (57.76% at 100 μg mL−1). Freeze‐dried double emulsion encapsulated powder (CEP) with the highest encapsulation efficiency (73.38%) and total polyphenol content (218.28 mg GAE g−1) was prepared using a lecithin to O phase ratio of 2:25 (w/w) and a chitosan‐carboxymethyl cellulose to W1/O emulsion phase ratio of 1:1 (w/w). Our findings suggest utilising CEP as a compound in functional food by contributing to improved health and well‐being. [ABSTRACT FROM AUTHOR]

Summary: Green tea catechins are efficient absorbers of reactive oxygen species in vitro and can also act as in vivo antioxidants. However, low bioavailability and degradation of catechins during storage and digestion are the key limitations for their use, thus being a hindrance for getting the maximum benefit for one's health. To a certain extent, this problem can be solved using encapsulation. This paper focuses on stability of maltodextrin‐encapsulated green tea catechins subjected to thermal treatment in air. A positive effect of encapsulation on the stability of green tea catechins during thermal treatment was shown. Catechi stabilisation is shown to occur due to catechin–polysaccharide interaction; diffusion hindrance has almost no effect on stability of the resulting particles. [ABSTRACT FROM AUTHOR]

Air pollution containing microorganisms presents a significant risk to human health. It is crucial to create air filters that are highly efficient for air purification and conducive to human health. Hence, this work aims to develop a filter based on melt-blown polypropylene (PP) spray-coated with green-synthesized silver nanoparticles (AgNPs). A bio-reducing agent from extracted spent green tea (SGT) was used in the AgNPs synthesis. Polyvinyl alcohol cross-linked with citric acid was used as a binder in spray coating. Effects of silver nitrate (AgNO3) concentrations, viz. 50, 100, and 150 mM, were investigated on AgNP formation and properties of spray-coated PP filter. Based on the results, the spray-coated PP filter with synthesized AgNP at 100 mM AgNO3 (AgNPs-100) showed the highest inhibition zones of both Gram-positive and Gram-negative bacteria. The tensile strength of the spray-coated PP filter with AgNPs ranged from 1309–1478 kPa, which was higher than that of the neat PP filter. The particle filtration efficiency of the spray-coated PP filter with AgNPs-100 for various particle sizes was enhanced by 27.95–447.04% compared to the neat PP filter. Moreover, the particle filtration efficiency of the spray-coated filter with AgNPs-100 was higher than 97% for particles of 0.3 μm, including PM1.0 and PM2.5. Therefore, the proposed spray-coated PP filter had a high potential to be a promising disinfecting filter for biomedical and hygienic applications. [ABSTRACT FROM AUTHOR]

Tibetan Tea (TT), traditionally esteemed by indigenous communities on the Qinghai-Tibet Plateau for over thirteen centuries, is a post-fermented tea recognized for its wide spectrum of biological functions. These include antioxidant capabilities, hypocholesterolemic effects, anti-hyperglycemic properties, and immune system enhancement. Nevertheless, additional medicinal potentials of TT, including its anticancer effects, remain to be unveiled in empirical studies. We aimed to evaluate the antiproliferative and chemotherapy-enhancing effects of TT extract on human hepatocellular carcinoma (HCC) cells, thereby initiating an inquiry into the potential molecular mechanisms involved. In this study, it was observed that TT extract suppressed the proliferation of HCC cells and triggered significant apoptosis. This apoptotic induction was facilitated through the activation of caspase-3, caspase-8, and caspase-9, along with decreased expression ratio of Bcl-2/Bax protein in HCC cells. Moreover, the combinational treatment of TT extract and Paclitaxel (Taxol) was found to enhance the anticancer effect. The expression level of P-glycoprotein (P-gp) encoded by the MDR1 (Multiple Drug Resistance) gene was remarkably decreased, revealing that TT extract might have the potential to be utilized as an adjuvant to promote HCC treatment. In conclusion, the Tibetan Tea extract exhibits cytotoxic, anticancer, and chemosensitization properties. [ABSTRACT FROM AUTHOR]

This study harnesses the potential of green and rooibos tea (GT and RT) aqueous extracts for obtaining colored bioactive cotton and cotton/flax fabrics with intended applications in medical textiles. The chemical characterization of the tea aqueous extracts was conducted using LC–HRMS/MS analysis, resulting in the detection of 129 bioactive compounds. GT demonstrates 2.2 times higher total phenolic content, a 14.7% lower total flavonoid content, and 3 times higher reducing power than RT. Both extracts exhibit excellent antioxidant activity (> 99.8%) and antibacterial activity (99.99%) against both tested bacteria, E. coli and S. aureus. Cotton and cotton/flax fabrics functionalized with GT or RT display outstanding antioxidant (99.63–100%) and antibacterial activity against S. aureus (90.95–99.33%), and high color strength values (5.48–11.08). The cytotoxicity assay confirmed the non-cytotoxic nature of 100% cotton fabric functionalized with GT. This sample additionally demonstrated an antibacterial reduction against E. coli and S. aureus higher than 99% and the highest release of bioactive compounds rendering it highly suitable for disposable medical textiles-wound dressings. To address the shortcomings of functionalized fabrics observed after washing, including decreased antioxidant activity (55.8–81.0%), diminished bacterial reduction, and reduced color strength values (0.80–1.36), copper-based nanoparticles (CuNPs) were biosynthesized in situ on their surfaces utilizing GT and RT aqueous extracts as reducing agents. The successful fabric decoration with CuNPs was proven by quantifying Cu2+ uptake, and characterization of the surface chemical composition and morphology of CuNPs. Colored CuNPs-decorated cotton and cotton/flax fabrics exhibited excellent antioxidant (> 98.28%) and antibacterial (99.99%) activity that remained almost unchanged after washing (94.44–98.90% and 99.99%, respectively). These fabrics are non-cytotoxic and characterized by small quantities of released bioactive compounds and Cu2+ ions into the physiological saline solution and hold promise as protective, reusable medical textiles suitable for producing gowns and drapes. [ABSTRACT FROM AUTHOR]

A unique starch-green tea extract composite was synthesized following a bio-inspired 'green' method under ultrasonication. The polar hydroxyl organofunction over the starch is coordinated with the polyphenolic phytochemicals of green tea extract to form a stable composite hydrogel. The materials were structurally analyzed through several instrumental methods such as FT-IR, UV-Vis spectroscopy, SEM, TEM and EDX. Towards biological application, the composite hydrogel was used in controlling the inflammation of adenomyosis in mice. In the in vivo design, tamoxifen was used to induce the experimental adenomyosis model in mice. After treatment, the thymus, spleen, uterine, and body weights of all the animal samples were measured. Western blotting, qRT-PCR, and immuno histochemical (IHC) staining were applied to analyze the MAPK/ERK signaling pathway protein expression in adenomyosis mice. Then, inflammatory factors expression and the myometrial infiltration were determined by qRT-PCR, ELISA, and histology examination in the uterus. The adenomyosis amelioration of starch-green tea extract composite was gained by preventing the MAPK/ERK signaling pathway including decreasing the expressions of protein and mRNA of p-p38/p38, p-JNK/JNK, and p-ERK/ERK in the uterus. The raised levels of TNF-α, IL-6, and IL-1β in adenomyosis model mice uterus and serum were also reduced after starch-green tea extract composite treatment. Starch-green tea extract composite ameliorated the adenomyosis symptoms by raising the thymus and spleen index and decreasing myometrial infiltration. [ABSTRACT FROM AUTHOR]

The National Institute on Aging Interventions Testing Program (ITP) has so far identified 12 compounds that extend the lifespan of genetically heterogeneous mice using the log-rank test. However, the log-rank test is relatively insensitive to any compound that does not uniformly reduce mortality across the lifespan. This test may thus miss compounds that only reduce mortality before midlife, for example, a plausible outcome if a compound only mitigates risk factors before midlife or if its efficacy is reduced at later ages. We therefore reanalyzed all data collected by the ITP from 2004–2022 using the Gehan test, which is more sensitive to mortality differences earlier in the life course and does not assume a uniformly reduced mortality hazard across the lifespan. The Gehan test identified 5 additional compounds, metformin, enalapril, 17-dimethylaminoethylamino-17-demethoxygeldanamycin hydrochloride (17-DMAG), caffeic acid phenethyl ester (CAPE), and green tea extract (GTE), which significantly increased survival but were previously missed by the log-rank test. Three (metformin, enalapril, and 17-DMAG) were only effective in males and two (CAPE and GTE) were only effective in females. In addition, 1,3-butanediol, which by log-rank analysis increased survival in females but not males, increased survival in males by the Gehan test. These results suggest that statistical tests sensitive to non-uniformity of drug efficacy across the lifespan should be included in the standard statistical testing protocol to minimize overlooking geroprotective interventions. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine the potential preventive properties of white tea extract, a potent antioxidant, against cisplatin-induced damage to the cerebral cortex. Thirty-six male Sprague Dawley rats were distributed into healthy control, sham, (only White tea), cisplatin, and cisplatin+White tea groups. After white tea alone was administered per oral at a rate of 1.5 % for twelve days in experimental group rats only a single dose of 7 mg / kg cisplatin (CIS) was be administered intraperitoneally. We observed that oedematous areas in degenerative neurons in the cisplatin administration group. However, we monitored that degenerative neurons and oedematous were decreased in the white tea treatment group compared to the cisplatin group. In addition, we found increased in MDA and Caspase-3 levels in the Cisplatin application group compared to the control group (p<0.05). On the contrary, we found decreased in GSH levels in the Cisplatin application group compared to the control group (p<0.05). On the other hand, we found decreased in MDA, Caspase-3 levels and increased GSH levels in the Cisplatin application group compared to the control group (p<0.05). White tea has shown therapeutic effects on cisplatin-induced cerebral cortex injury via decreased oxidative stress and Caspase-3 expression. [ABSTRACT FROM AUTHOR]

Atopic dermatitis (AD) is a persistent and recurrent inflammatory skin condition with a genetic basis. However, the fundamental reasons and mechanisms behind this phenomenon remain incompletely understood. While tea extracts are known to reduce histamine-induced skin allergies and inflammation, the specific mechanisms by which various types of Chinese tea provide their protective effects are still not fully elucidated. In this study, a model of skin itching induced by histamine is used to explore the functions and mechanisms of three types of tea extract (Keemun black tea (HC), Hangzhou green tea (LC), and Fujian white tea (BC)) in alleviating histamine-induced dermatitis. The components of three tea extracts are identified by UPLC-Q-TOF-MS, and we found that their main components are alkaloids, fatty acyls, flavonoids, organic acids, and phenols. The inhibitory effects of three types of tea extract on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in skin injury are investigated by MIC and flow cytometry. The three types of tea extract have an inhibitory effect on the growth of bacterial flora, with HC showing the best inhibitory activity. The effect of the three types of tea extract on histamine-induced dermatitis is also evaluated. Furthermore, itchy skin experiments, HE staining, toluidine blue staining, and immunohistochemical staining of mouse skin tissues were performed to determine the variations of scratching, epidermal thickness, mast cell number, IL-1β, and NGF content after the administration of the tea extracts. The three types of tea extracts all alleviate and inhibit skin itching, epidermal hyperplasia, and allergic dermatitis. BC effectively alleviates epidermal hyperplasia caused by skin allergies, and LC significantly downregulates NGF. HC reduces histamine-induced mast cell infiltration and downregulates IL-1β to alleviate skin itching. Consequently, tea emerges a potent natural product that can inhibit the growth of skin wound bacterial flora and exhibit skin repair effects on histamine-induced allergic dermatitis. [ABSTRACT FROM AUTHOR]

Summary: To address the adverse effects of current hypoglycaemic drugs and the limited effect of individual extracts, this research investigated the inhibitory effect of combined green tea extract (GTE) and coffee (CE) on α‐amylase (α‐AMY) and α‐glucosidase (α‐GLU) and their inhibitory mechanisms. The inhibitory effects of single extracts and the complexes on α‐AMY and α‐GLU activities were compared by the principle of equivalence line. The results showed that the complexes had a good synergistic inhibition effect on both α‐AMY and α‐GLU at GTE: CE = 4:1 (w/w). Fluorescence spectroscopy and circular dichroism spectroscopy indicated that the complexes of GTE: CE = 4:1 (w/w) altered the secondary and tertiary structures of α‐AMY and α‐GLU more than the individual extracts, resulting in a synergistic inhibitory effect. The orthogonal experiments showed that tea polyphenols (TP) and coffee polyphenols (CP) were the main components responsible for the synergistic inhibitory effect of the two extracts. [ABSTRACT FROM AUTHOR]

Summary: The effect of black and green tea extracts with different alkali induction degrees on gel properties of alkali‐induced egg white gels (EWGs) was evaluated. Results indicate that, with the increase in alkali induction time, the concentration of soluble polyphenols gradually decreases while their relative polymerisation degree increases, especially for black tea polyphenols. The addition of tea extracts, especially induced by alkaline treatment for 6, 12, and 24 h, can promote the coagulation and browning and inhibit the 'alkali injury liquefaction' of alkali‐induced EWGs. Additionally, under alkali‐induced conditions, polyphenols in tea, especially black tea, can enhance the textural properties and thermal stability of alkali‐induced EWGs, this enhancement reaches its peak at 12 h of alkali induction and is consistent with protein secondary structure and interaction forces results. This research provides theoretical support for selection and induction of tea in high‐gel‐strength preserved eggs and other alkali‐induced protein gel food processing. [ABSTRACT FROM AUTHOR]

Yellow tea (YT), a slightly fermented tea with a unique yellowing process and mellow taste, is becoming widely popular. Currently, the YT includes bud yellow tea (BYT), small-leaf yellow tea (SYT), and large-leaf yellow tea (LYT) based on maturity of raw materials. Previous studies have shown that YT has outstanding potential in preventing metabolic syndrome. However, the distinct effects and mechanisms of different types of YT on ulcerative colitis (UC) are still unclear. This study investigated the effects and mechanisms of continuous or intermittent intervention of three yellow tea water extracts (YTEs) on dextran sulfate sodium (DSS)-induced ulcerative colitis in CD-1 mice. The results showed that YTE intervention significantly improves the syndrome of DSS-induced UC in mice. Mechanistic studies reveal that YTEs increase the expression levels of tight junction (TJ) proteins and reduce the levels of pro-inflammatory cytokines in the colon by inactivating TLR4/NF-κB/NLRP3. YTE treatment protected intestinal barrier integrity and reduced serum lipopolysaccharide (LPS) levels. Interestingly, our results indicate that large-leaf yellow tea (LYT) has a better alleviating effect than BYT and SYT. YTE intervention before DSS administration has a certain degree of preventive effect on ulcerative colitis, while continuous YTE intervention after DSS induction has a significant reversing effect on the damage caused by DSS. Our results indicated that drinking YT may have preventive and therapeutic effect on UC, especially drinking LYT. [ABSTRACT FROM AUTHOR]

Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac, Osmanthus fragrans, Michelia alba, and Rosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool, β-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-β-ionone, γ-decalactone, and dihydro-β-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-β-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing. [ABSTRACT FROM AUTHOR]

Thiabendazole (TBZ) is an important molecule used in several different areas. Two percent of green tea leaf extracts (GTE) obtained by maceration were tested against TBZ-induced liver and kidney toxicity, by using four groups of male Wistar rats controls, control-tea (2%), TBZ-treated, and TBZ+GTE. The results revealed, after 4 weeks of treatment, an increase in nitric oxide (NO), advanced oxidation protein products (AOPP) and protein carbonyl (PC) levels and a decrease in catalase activity in the tissues homogenates on TBZ-treated rats. The administration of GTE to TBZ-treated rats attenuated the increase in NO, AOPP and PC levels and improved activities of catalase and markers. Histological examination demonstrated marked tissue damage in the liver and kidney of TBZ-treated animals. Co-administration of TBZ and green tea reduced tissue damage. Acute exposure to TBZ leads to acute inflammation through oxidant – antioxidant imbalance. GTE could therefore be a useful therapeutic option for reversing TBZ-induced oxidative stress. [ABSTRACT FROM AUTHOR]

Background: Feline Herpesvirus type-1 (FHV-1) is a worldwide spread pathogen responsible for viral rhinotracheitis and conjunctivitis in cats that, in the most severe cases, can lead to death. Despite the availability of a variety of antiviral medications to treat this illness, mainly characterized by virostatic drugs that alter DNA replication, their use is often debated. Phytotherapeutic treatments are a little-explored field for FHV-1 infections and reactivations. In this scenario, natural compounds could provide several advantages, such as reduced side effects, less resistance and low toxicity. The purpose of this study was to explore the potential inhibitory effects of the green tea extract (GTE), consisting of 50% of polyphenols, on FHV-1 infection and reactive oxygen species (ROS) production. Results: Crandell-Reese feline kidney (CRFK) cells were treated with different doses of GTE (10–400 µg/mL) during the viral adsorption and throughout the following 24 h. The MTT and TCID50 assays were performed to determine the cytotoxicity and the EC50 of the extract, determining the amounts of GTE used for the subsequent investigations. The western blot assay showed a drastic reduction in the expression of viral glycoproteins (i.e., gB and gI) after GTE treatment. GTE induced not only a suppression in viral proliferation but also in the phosphorylation of Akt protein, generally involved in viral entry. Moreover, the increase in cell proliferation observed in infected cells upon GTE addition was supported by enhanced expression of Bcl-2 and Bcl-xL anti-apoptotic proteins. Finally, GTE antioxidant activity was evaluated by dichloro-dihydro-fluorescein diacetate (DCFH-DA) and total antioxidant capacity (TAC) assays. The ROS burst observed during FHV-1 infection was mitigated after GTE treatment, leading to a reduction in the oxidative imbalance. Conclusions: Although further clinical trials are necessary, this study demonstrated that the GTE could potentially serve as natural inhibitor of FHV-1 proliferation, by reducing viral entry. Moreover, it is plausible that the extract could inhibit apoptosis by modulating the intrinsic pathway, thus affecting ROS production. [ABSTRACT FROM AUTHOR]

The experiment aimed to study the extraction of protein from fermented tea residue and its effect on the apparent nutrient metabolism rate of Wannan Sanhuang chickens. The raw material was fermented tea residue, and the alkaline solubilization and acid precipitation method was used to extract the tea protein, with the protein extraction rate as the evaluation index of the orthogonal experiment to determine the optimal extraction process. One hundred and twenty one-day-old Wannan Sanhuang chickens were selected and randomly divided into four groups, with three replicates per group, each containing 10 chickens. The control group was fed a basic diet, and the experimental groups were supplemented with 0.6%, 0.8%, and 1.0% tea protein in the basic diet, respectively. The pretest period was seven days, and the formal experimental period was 28 days. A metabolic experiment was conducted at the age of 31 days to analyze the apparent metabolizable rates of dietary dry matter (DM), crude protein (CP), crude fat (EE), calcium (Ca), and phosphorus (P). The results showed that the optimal extraction conditions for tea protein were a NaOH concentration of 0.15 mol/L, an extraction time of 80 minutes, an extraction temperature of 75 ℃, a liquid-to-material ratio of 50 mL/g. Under these process conditions, the extraction rate of tea protein from fermented tea residue was 51.09%. The apparent metabolizable rates of DM, CP, EE, Ca, and P in the Wannan Sanhuang chickens fed with 0.8% and 1.0% tea protein were significantly higher than those in the control group (P<0.05). The study indicates that the addition of 0.8% to 1.0% tea protein in the diet can improve the apparent nutrient metabolism rate in Wannan Sanhuang chickens. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the biodegradation behaviour of starch/nanocellulose/black tea extract (SNBTE) films in a 30-day soil burial test. The SNBTE films were prepared by mixing commercial starch, nanocellulose (2, 4, and 6%), and an aqueous solution of black tea extract by a simple mixing and casting process. The chemical and morphological properties of the SNBTE films before and after biodegradation were characterized using the following analytical techniques such as field emission scanning electron microscopy (FESEM), energy-dispersive X-ray spectroscopy (EDX), and fourier transform infrared (FTIR). The changes in soil composition, namely pH, electrical conductivity (EC), moisture content, water holding capacity (WHC), soil respiration, total nitrogen, weight mean diameter (MDW), and geometric mean diameter (GMD), as a result of the biodegradation process, were also estimated. The results showed that the films exhibited considerable biodegradability (35–67%) within 30 days while increasing soil nutrients. The addition of black tea extract reduced the biodegradation rate due to its polyphenol content, which likely resulted in a reduction in microbial activity. The addition of nanocellulose (2–6% weight of starch) increased the tensile strength, but decreased the elongation at break of the films. These results suggest that starch nanocellulose and SNBTE films are not only biodegradable under soil conditions but also positively contribute to soil health, highlighting their potential as an environmentally friendly alternative to traditional plastic films in the packaging industry. [ABSTRACT FROM AUTHOR]

Herbal and dietary supplements (HDS) are being used worldwide at an increasing rate. Mirroring this trend, HDS‐induced liver injury, also known as HDS‐induced liver injury (HILI), has increased significantly over the past three decades in the Drug‐Induced Liver Injury Network (DILIN), now accounting for 20% of cases of drug‐induced liver injury (DILI). There are significant challenges in the identification and prevention of HILI due to varying presentations, ability to make clear diagnosis, identification of the responsible ingredient, lack of treatment, and lack of regulatory oversight of HDS products to confirm their ingredients and ensure safety. The major implicated agents include anabolic steroids, green tea extract, garcinia cambogia, kratom, ashwagandha, turmeric and multi‐ingredient nutritional supplements. Fortunately, with the formation of major DILI consortiums across the world, the last decade has seen advances in the identification of at‐risk genetic phenotypes, the use of chemical analysis on multi‐ingredient nutritional supplements, and the publication of data/injury patterns of potentially risky HDS. [ABSTRACT FROM AUTHOR]

Oolong tea was highly favored by consumers for its rich aroma. However, there was significant loss of fragrance in Oolong tea products during processing and storage, urgently necessitating the development of corresponding technologies to stabilize aroma molecules. Addressing this, this study investigated the stabilization of aroma compounds in Rougui Oolong tea. Employing spinning cone column distillation, volatile organic compounds (VOCs) were extracted from the tea. The effect of hydroxypropyl-β-cyclodextrin on inhibiting the aromatic loss of these extracted VOCs during storage was assessed using gas chromatography-ion mobility spectrometry. Results showed that after 7, 21, and 42 days of storage at room temperature (25 °C), the samples treated with hydroxypropyl-β-cyclodextrin (experimental group) consistently contained significantly higher quantities of VOCs compared to the untreated controls (P<0.05), which were 39, 37, and 35 types, respectively. Notably, 21 VOCs, including trans-2-hexenal, 2-heptanone, and 2-hexanone were present at more than double the concentration in the experimental group relative to the control. Furthermore, thermogravimetric analysis indicated that hydroxypropyl-β-cyclodextrin encapsulation slowed the loss of key aroma compounds, specifically 2-methylbutanal and hexyl acetate, and enhanced the thermal stability of α-pinene between 30*100 °C, suggesting its protective effect on aroma molecules during thermal processing of Oolong tea. In summary, hydroxypropyl-β-cyclodextrin would be an effective fragrance preserving agent for aroma molecules in water-based products of Rougui Oolong tea. [ABSTRACT FROM AUTHOR]

To explore the influence of raw materials from different cultivars on the quality of Sichuan dark tea, the raw materials of 4 tea cultivars were used in this study. The main chemicals and aroma components were analyzed by sensory evaluation, chemical analysis and gas chromato graphy-mass spectrometry (GC-MS) . The main components of Sichuan dark teas made from different tea cultivars were significantly different. The contents of water extract, tea polyphenols, catechins and caffeine of Sichuan dark teas from 'Zijuan' were the highest, which were 49.45%, 18.54%, 4.77%, and 4.21%, respectively, followed by Sichuan dark tea processed with 'Huangjinya' cultivar, all of them were significantly (P<0.05) higher than the Sichuan dark tea processed with 'Fuding Dabai' and 'Baiye 1'. The contents of L-asparagine, L-theanine, aspartic acid and glutamic acid were the highest of Sichuan dark teas from 'Huangjinya', which were 115.78, 279.86, 154.47, 70.76 mg/100 g, respectively, significantly (P<0.05) higher than Sichuan dark tea processed with other cultivars. Aroma analysis showed that main aroma components were alcohols, aldehydes, ketones, hydrocarbons and esters, accounting for more than 80% of the total aroma. The similarity rate of aroma between 'Fuding Dabai' and 'Baiye 1' was 0.98, and that of 'Huangjinya' and 'Zijuan' was 0.99. The Sichuan dark tea processed with the 'Baiye 1' had floral fragrance, and the Sichuan dark tea processed with the 'Zijuan' had ''stale flavor''. Sensory quality analysis showed that the comprehensive qualities of Sichuan dark teas from 'Fuding Dabai','Baiye 1' and 'Huangjinya' were the better, with a score of more than 82, while the Sichuan dark tea from 'Zijuan' had the lowest score. The Sichuan dark tea processed with 'Huangjinya' materials was rich in substances and had good comprehensive quality. The Sichuan dark tea processed with 'Baiye 1' material had floral fragrance, which could be used as a variety for processing advanced special Sichuan dark tea. The Sichuan dark tea processed with 'Zijuan' materials had high content of water extracts and tea polyphenols, with ''stale flavor''. It was suitable for blending and processing with other cultivars of low polyphenol content, and could be used as a blending variety for dark tea products with ''stale flavor''. [ABSTRACT FROM AUTHOR]

Color characteristics are a crucial indicator of green tea quality, particularly in needle-shaped green tea, and are predominantly evaluated through subjective sensory analysis. Thus, the necessity arises for an objective, precise, and efficient assessment methodology. In this study, 885 images from 157 samples, obtained through computer vision technology, were used to predict sensory evaluation results based on the color features of the images. Three machine learning methods, Random Forest (RF), Support Vector Machine (SVM) and Decision Tree-based AdaBoost (DT-AdaBoost), were carried out to construct the color quality evaluation model. Notably, the DT-Adaboost model shows significant potential for application in evaluating tea quality, with a correct discrimination rate (CDR) of 98.50% and a relative percent deviation (RPD) of 14.827 in the 266 samples used to verify the accuracy of the model. This result indicates that the integration of computer vision with machine learning models presents an effective approach for assessing the color quality of needle-shaped green tea. [ABSTRACT FROM AUTHOR]

Objective Methods Results Conclusion The objective is to develop a natural and stable anti‐oxidative stress and anti‐ageing ingredient. In this study, we evaluated the changes in white tea leaves fermented with Eurotium cristatum PLT‐PE and Saccharomyces boulardii PLT‐HZ and their efficacy against skin oxidative stress.We employed untargeted metabolomics technology to analyse the differential metabolites between tea extract (TE) and fermented tea extract (FTE). In vitro, using H2O2‐induced HaCaT cells, we evaluated cell vitality, ROS, and inflammatory factors (TNF‐α, IL‐1β, and IL‐6). Additionally, we verified the effects on the extracellular matrix and nuclear DNA using fibroblasts or reconstructed skin models. We measured skin hydration, elasticity, wrinkle area, wrinkle area ratio, erythema area, and erythema area ratio in volunteers after using an emulsion containing 3% FTE for 28 and 56 days.Targeted metabolomics analysis of white tea leaves yielded more than 20 differential metabolites with antioxidant and anti‐inflammatory activities, including amino acids, polypeptides, quercetin, and liquiritin post‐fermentation. FTE, compared to TE, can significantly reduce reactive oxygen species (ROS) and protect against oxidative stress‐induced skin damage in H2O2‐induced HaCaT cells. FTE can inhibit H2O2‐induced collagen degradation by suppressing the MAPK/c‐Jun signalling pathway and can also mitigate the reactive oxygen species damage to nuclear DNA. Clinical studies showed that the volunteers' stratum corneum water content, skin elasticity, wrinkle area, wrinkle area ratio, erythema area, and erythema area ratio significantly improved from the baseline after 28 and 56 days of FTE use.This study contributes to the growing body of literature supporting the protective effects against skin oxidative stress and ageing from fermented plant extracts. Moreover, our findings might inspire multidisciplinary efforts to investigate new fermentation techniques that could produce even more potent anti‐ageing solutions. [ABSTRACT FROM AUTHOR]

Background: The preservation of semen quality and kinematic characteristics during cryopreservation is crucial for the reproductive success and genetic management of livestock, particularly in Bali bulls. Aim: This study aimed to investigate the effect of adding purified green tea extract antioxidant Epigallocatechin-3- gallate (EGCG) in tris egg yolk diluent on the quality and kinematic characteristics of frozen semen from Bali bulls. Methods: Fresh and frozen semen samples were obtained from Bali bull and divided into four different treatment groups. P0 contained semen samples + diluent, while P1 to P3 consisted of semen samples + diluent supplemented with EGCG levels of 0.1, 0.15, and 0.2 mg/100 ml, respectively. Data were analyzed using One-way ANOVA and followed by Duncan’s test if significant differences were found (p<0.05). Parameters observed included the assessment of fresh semen quality, kinematic analysis, post-thawing sperm viability, and abnormality. Results: The results indicated that the assessment of fresh semen quality showed macroscopic and microscopic semen quality according to SNI 4869-1:2021. Kinematic analysis revealed significant differences in DSL and STR parameters between P0 and P3 (p<0.05). EGCG supplementation also caused significant differences in motility between P0 and P3 (p<0.05). Viability and spermatozoa abnormality with EGCG supplementation did not show significant differences (p>0.05). Conclusion: The best results for motility, kinematics, and sperm morphology variables were found in P1 as it did not exhibit a decrease in motility, kinematics, and sperm morphology. Viability did not show significant differences between P1, P2, and P3, but the best results were found in P2 as it did not exhibit a decrease in viability with mean and standard deviation (66.84 ± 7.88). Abnormality variables also did not show significant differences between P1, P2, and P3, but the best results were found in P2 as it did not exhibit a decrease in abnormality with mean and standard deviation (23.80 ± 7.36). [ABSTRACT FROM AUTHOR]

Kombucha is obtained by fermentation of tea and sugar by bacteria and yeast. This beverage has several beneficial effects, including antimicrobial activity. The objective of this study was to evaluate the antifungal activity of Kombucha extracts against dermatomycosiscausing fungi. Different types of Kombucha (black, white, green tea) and times of fermentation (10, 20, 30 days) were evaluated. Kombuchas were filtered, and extracts obtained by liquid-liquid extraction with ethyl acetate. Minimum inhibitory concentrations (MIC) were determined against clinical isolates of dermatophytes Trichophyton rubrum and T. mentagrophytes by broth microdilution. Toxicity tests and high-performance liquid chromatography (HPLC) were also performed. MIC ranged from 62.5-2000 µg/mL. Green tea Kombucha and 10-days fermentation extracts showed the best results. Toxicity was observed only for white tea Kombucha. Despite the chromatographic profiles, further studies are needed to characterize the active molecules. However, Kombucha extracts may constitute a viable alternative for new treatment strategies against dermatomycosis. [ABSTRACT FROM AUTHOR]

Cornus officinalis and Dioscorea opposita were used as raw materials, and oolong tea powder, peach powder and mango powder were used as auxiliary ingredients to make C. officinalis and D. opposita compound bagged tea, and polysaccharide content and sensory scores were used as the indexes of examination, the formulation was optimized by single factor test combined with orthogonal test, and the volatile flavor components were extracted in the tea broth by the solvent extraction ( methylene chloride extraction) method, and the volatile flavor components were analyzed by the electronic nose technique combined with the gas chromatography-mass spectrometry (GC-MS) method. The results showed that the optimal formulation of C. officinalis and D. opposita compound bagged tea was 12 g of C. officinalis powder, 30 g of D. opposita powder, 10 g of oolong tea powder, 14 g of mango powder, 14 g of peach powder, and the polysaccharide content of the product was (1. 25±0. 74) mg/3 g, the organoleptic score was (83. 83±4. 56), and the overall score was 91. 91. The tea bags maintained their integrity and did not disintegrate after brewing, the tea broth was delicate, sweet and sour, clarified and transparent without precipitation, and the smell was fresh and fragrant. There were sulfide, aromatic components, nitrogen oxides and other flavor substances in the tea broth, and a total of 53 volatile flavor components were further identified, including 40 alkanes, 4 esters, 2 alcohols, 2 aldehydes, 2 ketones, and 3 other types, of which alkanes, esters, alcohols, aldehydes, and ketones were the typical aroma components. [ABSTRACT FROM AUTHOR]

Aim: To prepare sweet tea extract microcapsules (STEMs) via a spray-drying by applying different wall material formulations with maltodextrin (MD), inulin (IN), and gum arabic (GA). Methods: The microcapsules were characterised by yield, encapsulation efficiency (EE), particle size, sensory evaluation, morphology, attenuated total reflectance-Fourier transform infra-red spectroscopy and in vitro digestion studies. Results: The encapsulation improved the physicochemical properties and bioactivity stability of sweet tea extract (STE). MD5IN5 had the highest yield (56.33 ± 0.06% w/w) and the best EE (e.g. 88.84 ± 0.36% w/w of total flavonoids). MD9GA1 obtained the smallest particle size (642.13 ± 4.12 nm). MD9GA1 exhibited the highest retention of bioactive components, inhibition of α-glucosidase (96.85 ± 0.55%), α-amylase (57.58 ± 0.99%), angiotensin-converting enzyme (56.88 ± 2.20%), and the best antioxidant activity during in vitro gastrointestinal digestion. Conclusion: The encapsulation of STE can be an appropriate way for the valorisation of STE with improved properties. [ABSTRACT FROM AUTHOR]

A smartphone-based colorimetric detection method was optimized for measuring the fluoride content in tea extracts using zirconium-xylenol orange reagent. The images of the formed color complex in the presence of fluoride were captured and analyzed their color components through the RGB (Red, Green, Blue) vector values. To maintain the capturing conditions, a colorimetric box (150 × 70 × 90 mm) was self-designed by optimizing the smartphone camera-sample holder/cuvette distance and inside brightness. The calibration curve was constructed from 0.5 to 25 mg/L with the goodness of linearity (R2 > 0.995). Favorable repeatability and reproducibility were obtained (RSDr = 5.01% and RSDR = 5.02%), according to the Appendix F of AOAC (2016). UV–Vis and F ion-selective electrode were simultaneously conducted as reference methods for the developed smartphone-based method, demonstrating comparable fluoride content results in tea extracts obtained from these methods. Using 2.5 g tea brewed in 100 mL of deionized water at 90 °C for 60 min, a descending fluoride content order was achieved: black tea (3.31–3.85 mg/L) > oolong tea (2.38–2.65 mg/L) > green tea (2.25–2.97 mg/L) > white tea (2.28–2.31 mg/L). The smartphone-based method was also applied to evaluate the effects of different brewing conditions on the fluoride content in tea extracts, indicating the higher brewing temperature and prolonged time could accelerate the release of fluoride in tea extracts. This study provides a quality control tool for tea consumers and manufacturers as well as contributes to enrich the applications of smartphone-based methods in the food sections, especially for Vietnam with the diversity of agricultural products. [ABSTRACT FROM AUTHOR]

Camellia sinensis L. (Theaceae), is the most frequently consumed beverage worldwide, due to its human health benefits. The antioxidant compounds are known to act as a protective barrier of cell membranes against oxidative injury caused by various free radicals as well as by reactive oxygen species. Additionally, even phenolic compounds have pharmaceutical effects on oxidative injury from diverse causes. Therefore, the present study was conceived to establish the phytochemical screening, as well as the physicochemical profile of an ethanolic extract of aerial parts of Camelia sinensis L. acquired from a local authentic herbal distributor. In this respect, the total phenolic and flavonoid contents were investigated, as well as the antioxidant capacity of the green tea ethanolic extract obtained. For the physicochemical profile, the organic functional groups present in the green tea extract, and their thermal behavior were identified. Moreover, a preliminary in vitro biological assay was performed, through the evaluation of the antitumor potential of the green tea ethanolic extract obtained on the colon adenocarcinoma cell line (HT-29) compared to a healthy cell line, HaCaT (human immortalized keratinocytes). The results after the biological assessment suggest that the extract decreases the viability of HT-29 colon tumor cells (67% at a concentration of 100 µg/mL), showing a lesser effect on HaCaT cells; this being a first step in exploring the anticancer properties of the obtained extract. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Repeated exposure to tobacco smoke causes neuroinflammation and neuroplasticity, which correlates with smoking withdrawal-induced anxiety. The purpose of this study was to investigate the anticipated involvement of antioxidant-rich nanoparticles (NPs) prepared by oxidation-triggered polymerization of green tea catechins in impacting these effects in a rat model of tobacco smoke exposure. Exposure to tobacco smoke was carried out for 2 h a day, 5 days a week, for a total of 36 days. Weekly behavioral tests were conducted prior to recommencing the exposure. Following a 20-day exposure period, rats were administered either distilled water or green tea (GT) NPs (20 mg/kg, orally) for an additional 16 days. Our findings revealed that tobacco smoke exposure induced anxiety-like behavior indicative of withdrawal, and this effect was alleviated by GT NPs. Tobacco smoke exposure caused a marked increase in the relative mRNA and protein expression of nuclear factor-kappa B (NF-κB) and reduced the relative mRNA and protein expression of brain-derived neurotrophic factor (BDNF) in the hippocampus (HIP) and hypothalamus (HYP) brain subregions. The intervention of GT NPs effectively inhibited these effects. Our findings demonstrate the potent protective role of GT NPs in reducing withdrawal-induced anxiety-like behavior, neuroinflammation, and neuroplasticity triggered by tobacco smoke exposure. [ABSTRACT FROM AUTHOR]

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

Inconsistencies are evident within the literature regarding the role of Green Tea (GT) supplementation on women living with obesity. To address this, we conducted to determine the impact of GT supplementation on the weight, body mass index (BMI), and waist circumference (WC) in overweight and obese women using time and dose-response meta-analysis of randomized controlled trials (RCTs). This meta-analysis searched electronic Scopus, Web of Science, Embase, and PubMed/Medline databases from inception to December 1st, 2022. Data were reported as weighted mean difference (WMD) with 95% confidence interval (CI). A total of 2061 references were identified, and 15 articles with 16 RCT arms on body weight, 17 RCT arms on BMI, and 7 RCT arms on WC were included in the meta-analysis. GT supplementation significantly decreases body weight (WMD: −1.23 kg, 95% CI: −2.13 to −0.33, p = 0.007), BMI (WMD: −0.47 kg/m2, 95% CI: −0.87 to −0.07, p = 0.020) and WC (WMD: −3.46 cm, 95% CI: −6.75 to −0.16, p = 0.040). In subgroup analyses, GT consumption demonstrated lowered body weight with dosaes ≥1000 mg/day (WMD: −1.38 kg), in the RCTs, which lasted ≥8 wk (WMD: −1.24 kg). The non-linear dose-response assessment detected a negative correlation between the changes in body weight and BMI in green tea consumption of more than 1000 (mg/day). The GT supplementation reduced the weight, BMI, and WC in overweight and obese women. In clinical practice, healthcare professionals can recommend using GT with dosages ≥ 1000mg/day and duration ≥ 8 wk in obese women. [ABSTRACT FROM AUTHOR]

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

Summary: α‐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. [ABSTRACT FROM AUTHOR]

AbstractThe growing co-consumption of botanical natural products with conventional medications has intensified the need to understand potential effects on drug safety and efficacy. This review delves into the intricacies of intestinal pharmacokinetic interactions between botanical natural products and drugs, such as alterations in drug solubility, permeability, transporter activity, and enzyme-mediated metabolism. It emphasizes the importance of understanding how drug solubility, dissolution, and osmolality interplay with botanical constituents in the gastrointestinal tract, potentially altering drug absorption and systemic exposure. Unlike reviews that focus primarily on enzyme and transporter mechanisms, this article highlights the lesser known but equally important mechanisms of interaction. Applying the Biopharmaceutics Drug Disposition Classification System (BDDCS) can serve as a framework for predicting and understanding these interactions. Through a comprehensive examination of specific botanical natural products such as byakkokaninjinto, green tea catechins, goldenseal, spinach extract, and quercetin, we illustrate the diversity of these interactions and their dependence on the physicochemical properties of the drug and the botanical constituents involved. This understanding is vital for healthcare professionals to effectively anticipate and manage potential natural product-drug interactions, ensuring optimal patient therapeutic outcomes. By exploring these emerging mechanisms, we aim to broaden the scope of natural product-drug interaction research and encourage comprehensive studies to better elucidate complex mechanisms. [ABSTRACT FROM AUTHOR]

The use of chemical pesticides in agriculture contributes to soil, water and air pollution, biodiversity loss, and injury to non-target species. The European Commission has already established a Harmonized Risk Indicator to quantify the progress in reducing the risks linked to pesticides. Therefore, there is an increasing need to promote biopesticides, or so-called low-risk pesticides (LRP). Tea tree oil (TTO) is known for its antiseptic, antimicrobial, antiviral, antifungal, and anti-inflammatory properties. TTO has been extensively studied in pest management as well as in the pharmaceutical and cosmetic industry; there are already products based on its active substances on the market. This review focuses on the overall evaluation of TTO in terms of effectiveness and safety as a biopesticide for the first time. The collected data can be an added value for further evaluation of TTO in terms of the authorization extension as a fungicide in 2026. [ABSTRACT FROM AUTHOR]

Two colorimetric methods are used to determine the total polyphenol contents of tea, namely, "the Folin-Ciocalteu method," defined by the International Organization for Standardization, and the "iron tartrate method," specified in the Standard Tables of Food Composition in Japan. In this study, we compared the Folin-Ciocalteu and iron tartrate methods using green tea extracts. When comparing the 2 methods, the sum of the 4 major catechins measured using high-performance liquid chromatography (HPLC) was regarded as the standard value. The total polyphenol contents obtained using the Folin-Ciocalteu method were closer to the HPLC value than those obtained using the iron tartrate method. However, the iron tartrate method is adequate if the current official method is improved, that is, our results suggest that the coefficients appropriate for common green tea varieties, as well as the degree and duration of cover cultivation, in the official iron tartrate method must be considered. [ABSTRACT FROM AUTHOR]

Biosynthesis of metal nanoparticles is a cost-effective and environmentally friendly technology. In the present study, copper nanoparticles (CuNPs) were synthesized using white tea leaf extracts. They were then characterized for their chemical structure and evaluated ability for the methylene blue (MB) degradation in the adsorption system with H2O2. XRD and FTIR analyses revealed that the CuNPs were present as an amorphous phase, with the O-H polyphenol compound bound to the Cu ion. The XPS deconvolution indicated the presence of Cu2+ and Cu+ in the CuNPs. TEM images revealed that the average particle size was less than 10 nm. The CuNPs synthesized using different precursors exhibited effective ability for the MB degradation in the adsorption system. Based on the adsorption theory, the pseudo-second-order model fitted well with the experimental data, and the thermodynamic calculation suggested that the reaction was endothermic, and spontaneous. The CuNPs synthesized using the CuSO4 precursor exhibited higher antibacterial activity compared to those synthesized using Cu(NO3)2. In conclusion, white tea leaf extract is an inexpensive and easily available precursor for the biosynthesis of copper nanoparticles. Further analysis based on an assumed degradation work will be considered in future work. [ABSTRACT FROM AUTHOR]

Objective: South Asian skin, prevalent in India, is particularly susceptible to tanning due to its darker tone and high UV exposure in the equatorial regions. Such skin types may require effective photoprotection beyond traditional SPF cream. CamiSooth™, a polyphenol-rich green tea extract, showed promise in protecting against UVA-induced tanning and UVB-induced inflammation. Methods: Polyphenol-enriched green tea extract (CamiSooth™) was prepared by solvent extraction process. The total polyphenol content was quantified using UV spectroscopic methods and catechin & epigallactocatechin gallate (EGCG) content was quantified by RP-HPLC. CamiSooth™ was evaluated for antioxidant potential using 2,2-diphenyl picryl hydrazyl (DPPH) radical scavenging assay. Anti-tan activity of CamiSooth™ was evaluated in UVA-exposed B16F10 mice melanoma cells and anti-inflammatory effect was evaluated in UVB- induced human dermal fibroblasts cells by monitoring tumour necrosis factor-α (TNF-α) levels. Results: CamiSooth™ is a standardized extract of green tea with 50% polyphenols, 15% of Catechin & 25% EGCG. CamiSooth™ showed a high DPPH radical scavenging activity with an IC50 value of 1.56 ìg/ml. It also showed a dose-dependent decrease in TNF-á levels induced by UVB rays with an IC50 value of 0.025mg/ml. UVA rays caused a 45% increase in melanin content in melanoma cells which was completely prevented by CamiSooth™ at 0.05 mg/ml. CamiSooth™ exhibited superior efficacy compared to ascorbic acid, indicating its potential as an excellent anti-tan agent. Conclusion: CamiSooth™ is a promising phytoextract that can counteract inflammatory response of UVB and tanning effects of UVA, thus making it a promising skin health active especially for South Asian skin which is more susceptible to pigmentary disorders. [ABSTRACT FROM AUTHOR]

This research aimed to evaluate the feasibility of applying green tea extract encapsulated in yellow mombin (Spondias mombin L.) nectar. Two formulations were developed: with microencapsulated green tea extract (NM) and control (NC). NM was the variant concentration of green tea microencapsulated (4.6 g of green tea microcapsules for each 240 mL of beverage). The samples were subjected to physical-chemical and bioactive compounds analysis, such as the study of rheological behavior and sensory analysis. The addition of microcapsules resulted in changes in all of the parameters evaluated, highlighting the contribution in antioxidant activity and total phenolic compounds. The inclusion of microcapsules did not influence the rheological behavior. For the sensory analysis, it was found that NC presented better sensory acceptance. The inclusion of microcapsules of green tea extract in yellow mombin nectar presents itself as a viable alternative for the development of a new product. [ABSTRACT FROM AUTHOR]

Objectives: "WKUP GT", a low caffeine beverage consisting of carob, Guarana, Green Tea and Elderberry extracts was studied on attention and cognitive functions post‐lunch in a pilot randomized double blind placebo controlled trial. Methods: Thirty healthy volunteers were included in a crossover design trial, presenting five beverages randomly assigned to the following groups: placebo, "WKUP GT" (single, double or triple doses), or "caffeine" as an active control. Hemodynamic measurements were assessed as safety outcomes. The Cambridge Neuropsychological Test Automated Battery (CANTAB), was used to evaluate the patients when beverages were consumed 30 and 120 min after lunch (respectively Delta30 and Delta120 considering baseline). Results: Drinking "caffeine" or "WKUP GT" after lunch, showed significant improvement (p < 0.05) in rapid visual information processing compared to placebo (Delta120 of "caffeine", "WKUP" single and double). In addition, improvement in Multitasking Test (Delta30 for "WKUP" double, and Delta120 for "caffeine" and "WKUP" triple compared to placebo) was observed. "WKUP" triple also showed significant improvement for "memory" when compared to placebo (Delta120). Compared to "caffeine", WKUP GT did not increase systolic blood pressure. Conclusion: "WKUP GT" showed improvements for attention, memory, psychomotor and executive function tasks after lunch without increase in pulse rate. [ABSTRACT FROM AUTHOR]

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the influence of different tea extract substrates on the biological activities of kombucha beverages was investigated. The variations in bioactive compounds such as polyphenols and flavonoids and their potential health-promoting properties represented by antioxidant activity were analyzed. Our findings shed light on the diverse effects of tea substrates on the production of bioactive compounds and their subsequent impact on the biological activities of kombucha, providing valuable insights for optimizing kombucha production and its potential health benefits. The new tea substrate for kombucha, called horchata, an Ecuadorian tea, shows a similar trend but with a low content of phenolics (4.511 ± 0.111 mg gallic acid equivalent (GAE)/g dry weight (DW)) and flavonoids (1.902 ± 0.0455 mg quercetin equivalent (QE)/g DW), and antioxidant activity (DPPH—33.569 ± 1.377 µmol TROLOX/g DW, ABTS—20.898 ± 2.709 µmol TROLOX/g DW, FRAP—34.456 ± 2.0618 Fe2+ mM/100 g DW compared to black and green tea as substrates for kombucha. Through HPLC-DAD, several polyphenols were registered, and homovanillic acid showed the highest concentration (74.45 mg/100 g). Horchata kombucha scored the highest in sweetness and smell, reflecting its popularity among the tasters, making it a valuable candidate as a kombucha substrate. [ABSTRACT FROM AUTHOR]

In this study, the flavonoids in Mei-tea (Ampelopsis grossedentata) were extracted by the ultrasound- assisted water extraction method, and the antioxidant activity of flavonoids in the aqueous extract of Mei-tea (Ampelopsis grossedentata) was investigated by the DPPH and ABTS radical scavenging assays, and the effects of different lighting, pH values, metal ions, oxidants, reducing agents and water-soluble macromolecules on the stability of flavonoids in the aqueous extract of Mei-tea (Ampelopsis grossedentata) were investigated by UV spectrophotometry. The results showed that the flavonoids had good antioxidant activity and could scavenge effectively DPPH and ABTS+ free radicals, with the IC50 values being 3.09 µg/mL and 1.43 µg/mL for DPPH and ABTS+ radicals, respectively. Meanwhile, the flavonoids in the Mei-tea (Ampelopsis grossedentata) underwent autoxidization during a long-term storage and light could promote the oxidation of the flavonoids in Mei-tea (Ampelopsis grossedentata) to a certain extent. Alkaline conditions and reducing agents could destroy the molecular structures of the flavonoids in the Mei-tea (Ampelopsis grossedentata). The flavonoids in the Mei-tea (Ampelopsis grossedentata) could easily form insoluble complexes with metal ions such as Cu2+ and Fe3+, thereby affecting the stability of flavonoids. Water-soluble macromolecules could protect the flavonoids in the Mei-tea (Ampelopsis grossedentata) to a certain extent, to prevent their oxidation through avoiding contact with oxygen. [ABSTRACT FROM AUTHOR]