Superfine green tea powder is a new kind of tea product that can be eaten directly.It provided most of the benefits of whole green tea leaves,with all of the bioactive ingredients.This paper highlighted the characteri...Superfine green tea powder is a new kind of tea product that can be eaten directly.It provided most of the benefits of whole green tea leaves,with all of the bioactive ingredients.This paper highlighted the characteristics and health benefits of superfine green tea powder,and its applications in food industry.展开更多
Green tea contains folate and epigallocatechin gallate (EGCg), which is suggested to be an antifolate. In this study, we examined whether green tea was a good source of folate in a folate depletion/repletion rat model...Green tea contains folate and epigallocatechin gallate (EGCg), which is suggested to be an antifolate. In this study, we examined whether green tea was a good source of folate in a folate depletion/repletion rat model. Rats fed a folate deficient diet for 4 weeks were supplied with folate for 7 days, and then folate repletion effects were evaluated in terms of increase in total folate level in plasma, liver, and bone marrow and decrease in plasma homocysteine level. In this model, the folic acid treatment effect was observed to be dose-dependent and an appropriate dose of folic acid was 40 μg/kg/day or greater. Based on this finding, green tea as well as spinach, chicken liver, and folic acid as a reference were applied to this model. Increase in tissue folate level in response to the food samples varied among tissues, with bone marrow showing the smallest response. Increase in tissue folate level was in the order of spinach > chicken liver > green tea, which produced only a slight increase in tissue folate level and further diminished bone marrow folate level. EGCg administered by intragastric gavage at an approximate dose of 8 mg/kg did not attenuate the increase in tissue folate level when repletion was performed with folic acid. These results suggested that green tea is a poor source of food folate, but EGCg in green tea at a low dose has little effect on folic acid absorption.展开更多
Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of h...Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.展开更多
基金supported by Zhejiang Provincial Natural Science Foundation of China (LQ12C20007)Scientific Research Fund of Zhejiang Provincial Education department (Y201226032)Zhejiang Provincial key program for Tea Innovation and Technology group (No.2011R50024)
文摘Superfine green tea powder is a new kind of tea product that can be eaten directly.It provided most of the benefits of whole green tea leaves,with all of the bioactive ingredients.This paper highlighted the characteristics and health benefits of superfine green tea powder,and its applications in food industry.
文摘Green tea contains folate and epigallocatechin gallate (EGCg), which is suggested to be an antifolate. In this study, we examined whether green tea was a good source of folate in a folate depletion/repletion rat model. Rats fed a folate deficient diet for 4 weeks were supplied with folate for 7 days, and then folate repletion effects were evaluated in terms of increase in total folate level in plasma, liver, and bone marrow and decrease in plasma homocysteine level. In this model, the folic acid treatment effect was observed to be dose-dependent and an appropriate dose of folic acid was 40 μg/kg/day or greater. Based on this finding, green tea as well as spinach, chicken liver, and folic acid as a reference were applied to this model. Increase in tissue folate level in response to the food samples varied among tissues, with bone marrow showing the smallest response. Increase in tissue folate level was in the order of spinach > chicken liver > green tea, which produced only a slight increase in tissue folate level and further diminished bone marrow folate level. EGCg administered by intragastric gavage at an approximate dose of 8 mg/kg did not attenuate the increase in tissue folate level when repletion was performed with folic acid. These results suggested that green tea is a poor source of food folate, but EGCg in green tea at a low dose has little effect on folic acid absorption.
文摘Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.
