The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage

Foods, Год журнала: 2024, Номер 13(5), С. 753 - 753

Опубликована: Фев. 29, 2024

The storage period of tea is a major factor affecting quality. However, the effect years on non-volatile functional components and quality green remains largely unknown. In this study, comparative analysis organic teas with varying (1–16 years) was conducted by quantifying 47 components, using electronic tongue chromatic aberration technology, alongside an evaluation antioxidative capacity. results indicated significant negative correlation between levels polyphenols, total amino acids, soluble sugars, two phenolic four flavonols, three pigments, umami sweet acids. multivariate statistical revealed that 10 were identified as effective in distinguishing different years. Electronic technology categorized into classes. backpropagation neural network (BPNN) demonstrated classification predictive ability model based superior to one color difference values components. combined activity suggested shorter periods exhibited stronger abilities suppress superoxide anion radicals hydroxyl reduce iron ions due higher content eight Long-term-stored teas, substances like L-serine theabrownins, capabilities clearing both lipid-soluble water-soluble free radicals. Therefore, study provided theoretical basis for assessment prediction periods.

Язык: Английский

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Green Tea: Current Knowledge and Issues

Foods, Год журнала: 2025, Номер 14(5), С. 745 - 745

Опубликована: Фев. 22, 2025

Green tea possesses antioxidant, anti-inflammatory, anticancer, and antimicrobial activities, reduces body weight, slows down aging. These effects are primarily attributed to catechins contained in green leaves, particularly epigallocatechin-3-gallate. However, humans, the realization of tea's beneficial is limited. In order summarize critically analyze available scientific information about health benefits issues related its use, we conducted an in-depth literature review databases. A number vitro studies reported that modulate various signaling pathways cells, which thought underlie their effects. data on humans scarce, partly due low stability oral bioavailability. Furthermore, may also participate pharmacokinetic interactions when co-administered with certain drugs such as anticancer agents, for cardiovascular diseases, immunosuppressors, etc. As a result, adverse drug reactions or therapy failure occur. conclusion, over years, approaches have been investigated optimize catechin intake achieve but date, use prophylaxis disease treatment remains Therefore, future regarding possibilities administration needed.

Язык: Английский

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A smartphone-based tunable tyrosinase functional mimic modulated portable amperometric sensor for the rapid and real-time monitoring of catechol

Chemical Engineering Journal, Год журнала: 2024, Номер 497, С. 154811 - 154811

Опубликована: Авг. 14, 2024

Язык: Английский

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Epigallocatechin-3-gallate inhibits the collagen accumulation of oral submucous fibrosis induced by arecoline

Frontiers in Pharmacology, Год журнала: 2025, Номер 16

Опубликована: Янв. 31, 2025

Oral submucous fibrosis (OSF) is a chronic oral mucosal disease, which exerts profound impact on patients' daily life and currently lacks efficacious therapeutic interventions. Epigallocatechin-3-gallate (EGCG), the abundant polyphenol found in green tea, exhibits remarkable anti-fibrotic effects skin. However, research OSF regarding EGCG relatively limited. We aimed to investigate potential effect of against using an arecoline (ARE) -induced rat model primary fibroblasts. Primary fibroblasts (ROMF) were isolated identified. Optimal ARE concentrations established Cell Counting Kit-8. The extracellular matrix (ECM)-related protein expression was assessed through RT-qPCR Western blot techniques. Similarly, ARE-induced ECM changes ROMF evaluated. study also Sprague-Dawley rats, induced by ARE, with pathological characterized HE Masson's staining, further assessing ECM-related tissues methods. effectively suppressed components while concurrently improving process vitro vivo. results indicate that natural product increased improved process, indicating could be potentially novel candidate drug for treatment OSF.

Язык: Английский

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Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities

Journal of Food Science, Год журнала: 2024, Номер 89(6), С. 3430 - 3444

Опубликована: Апрель 18, 2024

The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack understanding regarding characteristics leaf (CK) and its differentiation from black tea (BK) impeded application beverage industry. Therefore, this study aimed to characterize compare physiochemical properties, phytochemical compositions, antioxidant activity, α-glucosidase inhibitory ability prepared Coffea arabica (Camellia sinensis, BK) their extracts (CT BT). After fermentation, pH contents total sugars, reducing free amino acids BK CK were decreased, whereas levels organic acids, such as gluconic, lactic, acetic acid increased. Notably, concentration vitamin C was 48.9% higher than that BK. HPLC analysis exhibited 5-caffeoylquinic CT significantly decreased by 48.0% CK, 3-caffeoylquinic 4-caffeoylquinic increased after fermentation. content caffeine (p < 0.05) reduced 9.5% 22.0% respectively, theobromine level CK. superior phenolic flavonoid activity BK, possesses capacity. Electronic nose demonstrated sulfur-containing organics main volatiles both kombuchas, fermentation levels. Our indicates are a promising resource for preparing kombucha. PRACTICAL APPLICATION: This article investigates differences physicochemical bioactive constituents, preparation leaves. We have found had brighter soup color capacity, phenols, flavonoids, C, antioxidants lower sugars. provides valuable information with high-quality attributes activity.

Язык: Английский

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Impact of Nutritional Tea Polyphenols on Growth, Feed Efficiency, Biochemical Traits, Antioxidant Capacity, Haematological Parameters and Immunity in Coho Salmon (Oncorhynchus kisutch)

Animals, Год журнала: 2024, Номер 14(14), С. 2104 - 2104

Опубликована: Июль 18, 2024

To evaluate the impact of nutritional tea polyphenols (TPs) on body composition, growth, biochemical markers, antioxidant capacity, and hemato-immunological levels, a ten-week feeding experiment was carried out coho salmon (Oncorhynchus kisutch, 180.51 ± 0.15 g). The control group fed basal diet; T1, T2, T3, T4 groups were 0.005%, 0.01%, 0.02%, 0.04% TPs, respectively. These results demonstrate that adding TPs significantly (p < 0.05) increased fish’s weight gain (WG), relative growth rate (RGR), condition factor (CF), feed efficacy (FE), daily (DGR), specific (SGR). There no discernible difference in compositions treated > 0.05). In addition, T3 showed significant decrease GPT, LDL, HDL, TC, CAT. Fish given 0.02% diet containing had lower levels malondialdehyde (MDA) their liver; yet, TP-treated higher SOD CAT than data analysis shows rise lysozyme, respiratory burst activity, bactericidal blood hematological parameters 0.01–0.04% TP groups. According to these findings, could be useful dietary supplement for raising status, parameters, haemato-immunological response, whole-body composition fish.

Язык: Английский

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Phenanthrene-induced hyperuricemia with intestinal barrier damage and the protective role of theabrownin: Modulation by gut microbiota-mediated bile acid metabolism

The Science of The Total Environment, Год журнала: 2024, Номер 949, С. 174923 - 174923

Опубликована: Июль 22, 2024

Язык: Английский

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

Foods, Год журнала: 2024, Номер 13(20), С. 3284 - 3284

Опубликована: Окт. 16, 2024

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

Язык: Английский

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The Effects of Tea Polyphenols in Feed on the Immunity, Antioxidant Capacity, and Gut Microbiota of Weaned Goat Kids

Animals, Год журнала: 2025, Номер 15(4), С. 467 - 467

Опубликована: Фев. 7, 2025

In this present study, we aimed to investigate the effects of adding tea polyphenols feed on immunity, antioxidant capacity, and gut microbiota weaned goat kids. Thirty kids (Leizhou goats, average initial weight 9.32 ± 1.72 kg, 2 months old) were randomly divided into five groups with six in each group, half being male female. The control (CON) group was fed basal diet, four other supplemented 2, 4, or 6 g/kg 50 mg/kg chlortetracycline diet (denoted as T1, T2, T3, CTC groups, respectively). results showed that compared CON 4 could increase expression levels serum enzymes intestinal genes It also increased Nrf2 IL-10 intestine, while reducing content gene cytokines (IL-1β, IL-6, IFN-γ, TNF-α). Dietary supplementation reduced TLR4, MyD88, NFκB tissue, activated protective mechanisms, enhanced immune defense epithelium. Compared feeding significantly Simpson indices. However, relative abundance Verrucomicrobiota, Candidatus Soleaferrea, Christensenellaceae R-7 Prevotella, well acetic acid cecum (p < 0.05). Overall, indicate dietary can effectively maintain homeostasis enhance anti-inflammatory capabilities

Язык: Английский

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Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea

Foods, Год журнала: 2025, Номер 14(4), С. 588 - 588

Опубликована: Фев. 10, 2025

At present, the heavy bitter taste, poor flavor quality and low functional activity of summer autumn tea are bottleneck problems restricting utilization rate resources. The research development new products fruit-flavored black is conducive to expanding Different kinds fruit juice were added during fermentation processing classic tea, such as bananas, apples, fragrant pear Sydney pear, in this study. effects on amylase inhibitory fruity researched. sensory quality, chemicals α-amylase evaluated. results showed that evaluation scores treated with significantly higher than those without juice, especially crown juice. inhibition was control (p < 0.05). scores, polyphenol oxidase activity, water extract content, soluble sugar free amino acid theaflavin thearubigin content apple banana juices 0.05), Tea lower 0.05) had a redder broth, more pronounced sweet aroma, mellow taste reduced astringency. Therefore, preferred. hopes provide theoretical basis for resources technology.

Язык: Английский

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