Tea is the most widely consumed beverage throughout the world, after water and is considered as a good antioxidant nutrient against free radical reactions. Lemons are citrus fruits that are very common in many parts o...Tea is the most widely consumed beverage throughout the world, after water and is considered as a good antioxidant nutrient against free radical reactions. Lemons are citrus fruits that are very common in many parts of the world and are well known for their health benefits. In this study, different assays were used to evaluate total phenolic content and antioxidant activities of green tea with and without lemon. Our results showed that green tea with lemon has higher phenolic content, stronger reducing power than green tea without lemon;and exhibits a significant inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>). However, both samples exhibited high ferrous chelating activity with no significant difference among each other indicating a good antioxidant potential for both. This is a comparative study between green tea and green tea supplemented with lemon. The study contributes to a better understanding about how the addition of supplements like lemon might influence the antioxidant activity of tea.展开更多
Medicinal plants are considered as natural sources of antioxidant compounds which may protect organisms against oxidative stresses. The aim of this study was to evaluate the potential of Cinnamon and Melissa officinal...Medicinal plants are considered as natural sources of antioxidant compounds which may protect organisms against oxidative stresses. The aim of this study was to evaluate the potential of Cinnamon and Melissa officinalis L. (Lemon balm) on the improvement of oxidative stress in glass production workers. This clinical study was conducted on 32 glass production workers. They were asked to use 0.5 g of tea-Cinnamon and 3 g of Lemon balm as infusion for 30 days in the morning and evening each day. At the beginning and the end of the study, blood samples were taken from individuals to determine the level of fasting blood suger (FBS), aspartate transaminase (AST), alanintransferase (ALT), triglyceride (TG), cholesterol (CL), low-density lipoprotein (LDL), high-density lipoprotein(HDL) levels, lipid peroxidation (LPO), total antioxidant capacity (TAC) and sillies were measured in workers’ blood. At the end of experiment, data were subjected to the paired t-test analysis. Clinical examination was accomplished to record any abnormal signs or symptoms. After treatment, the high-density lipoprotein and TAC of serum significantly increased while the AST and LPO decreased. There were positive correlations between work history and initiative energy disorder of cognitive test. Probably tea-Cinnamon and Lemon balm possesses marked antioxidant activity and, therefore, it can be used to protect individuals from the oxidative stresses. Using supplementary antioxidants may be helpful in the treatment of workers.展开更多
[目的]探讨柠檬汁用量对绿茶茶汤感官品质及速溶柠檬茶粉品质的影响。[方法]以绿茶和柠檬为主要原料,分别经喷雾干燥和真空冷冻干燥方式制得速溶柠檬茶粉,考察柠檬汁添加量对绿茶茶汤及速溶绿茶粉品质的影响。[结果]柠檬汁与茶汤比为1...[目的]探讨柠檬汁用量对绿茶茶汤感官品质及速溶柠檬茶粉品质的影响。[方法]以绿茶和柠檬为主要原料,分别经喷雾干燥和真空冷冻干燥方式制得速溶柠檬茶粉,考察柠檬汁添加量对绿茶茶汤及速溶绿茶粉品质的影响。[结果]柠檬汁与茶汤比为1∶19时的口感最佳;柠檬汁的添加可在一定程度上引起茶汤色泽加深和茶多酚含量降低;经喷雾干燥(进口温度为170℃,出口温度为80℃,流速为3 m L/min)和真空冷冻干燥(升华干燥参数:冷阱温度-45℃、真空度60 Pa)制得的速溶柠檬果茶粉具有较好的稳定性和分散性。[结论]柠檬汁用于速溶绿茶加工在一定程度上可提升产品的综合品质。展开更多
文摘Tea is the most widely consumed beverage throughout the world, after water and is considered as a good antioxidant nutrient against free radical reactions. Lemons are citrus fruits that are very common in many parts of the world and are well known for their health benefits. In this study, different assays were used to evaluate total phenolic content and antioxidant activities of green tea with and without lemon. Our results showed that green tea with lemon has higher phenolic content, stronger reducing power than green tea without lemon;and exhibits a significant inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>). However, both samples exhibited high ferrous chelating activity with no significant difference among each other indicating a good antioxidant potential for both. This is a comparative study between green tea and green tea supplemented with lemon. The study contributes to a better understanding about how the addition of supplements like lemon might influence the antioxidant activity of tea.
文摘Medicinal plants are considered as natural sources of antioxidant compounds which may protect organisms against oxidative stresses. The aim of this study was to evaluate the potential of Cinnamon and Melissa officinalis L. (Lemon balm) on the improvement of oxidative stress in glass production workers. This clinical study was conducted on 32 glass production workers. They were asked to use 0.5 g of tea-Cinnamon and 3 g of Lemon balm as infusion for 30 days in the morning and evening each day. At the beginning and the end of the study, blood samples were taken from individuals to determine the level of fasting blood suger (FBS), aspartate transaminase (AST), alanintransferase (ALT), triglyceride (TG), cholesterol (CL), low-density lipoprotein (LDL), high-density lipoprotein(HDL) levels, lipid peroxidation (LPO), total antioxidant capacity (TAC) and sillies were measured in workers’ blood. At the end of experiment, data were subjected to the paired t-test analysis. Clinical examination was accomplished to record any abnormal signs or symptoms. After treatment, the high-density lipoprotein and TAC of serum significantly increased while the AST and LPO decreased. There were positive correlations between work history and initiative energy disorder of cognitive test. Probably tea-Cinnamon and Lemon balm possesses marked antioxidant activity and, therefore, it can be used to protect individuals from the oxidative stresses. Using supplementary antioxidants may be helpful in the treatment of workers.
文摘[目的]探讨柠檬汁用量对绿茶茶汤感官品质及速溶柠檬茶粉品质的影响。[方法]以绿茶和柠檬为主要原料,分别经喷雾干燥和真空冷冻干燥方式制得速溶柠檬茶粉,考察柠檬汁添加量对绿茶茶汤及速溶绿茶粉品质的影响。[结果]柠檬汁与茶汤比为1∶19时的口感最佳;柠檬汁的添加可在一定程度上引起茶汤色泽加深和茶多酚含量降低;经喷雾干燥(进口温度为170℃,出口温度为80℃,流速为3 m L/min)和真空冷冻干燥(升华干燥参数:冷阱温度-45℃、真空度60 Pa)制得的速溶柠檬果茶粉具有较好的稳定性和分散性。[结论]柠檬汁用于速溶绿茶加工在一定程度上可提升产品的综合品质。
