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Tea Consumption and Health Outcomes: Umbrella Review of Meta ‐Analyses of Observational Studies in Humans
ConclusionTea consumption, except for very hot tea, seems generally safe at usual levels of intake, with summary estimates indicating the largest reduction for diverse health outcomes at two to three cups per day. Generally, tea consumption seems more beneficial than harmful in this umbrella review. Randomized controlled trials are further needed to understand whether the observed associations are causal.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - June 18, 2019 Category: Food Science Authors: Mengshi Yi, Xiaoting Wu, Wen Zhuang, Lin Xia, Yi Chen, Rui Zhao, Qianyi Wan, Liang Du, Yong Zhou Tags: Review Source Type: research

Identification of baicalin from Bofutsushosan and Daisaikoto as a potent inducer of glucose uptake and modulator of insulin signaling-associated pathways
Publication date: Available online 14 August 2018Source: Journal of Food and Drug AnalysisAuthor(s): Yu-Ting Kuo, Chih-Chan Lin, Hsiao-Tzu Kuo, Jui-Hsiang Hung, Ching-Hsuan Liu, Alagie Jassey, Ming-Hong Yen, Shu-Jing Wu, Liang-Tzung LinAbstractType 2 diabetes mellitus (T2DM) is a chronic disease characterized by hyperglycemia that can lead to long-term complications including heart diseases, stroke, retinopathy, and renal failure. Treatment strategies include stimulating glucose uptake and controlling blood glucose level. Bofutsushosan (BOF) and Daisaikoto (DAI) are two herb-based kampo medicines that have been demonstrate...
Source: Journal of Food and Drug Analysis - August 14, 2018 Category: Food Science Source Type: research

Technological solutions for reducing impact and content of health sensitive nutrients in food
Publication date: Available online 7 February 2017 Source:Trends in Food Science & Technology Author(s): Stefan Palzer Ischaemic Heart Disease, Stroke and Diabetes Mellitus are accounting for more than 15 Mio deaths/year and are thus amongst the globally leading death causes. All three diseases are co-morbidities of obesity. They are impacted by genetics, epigenetics and diet and were linked in numerous studies with the excessive intake of sodium, low-molecular weight sugar, trans-fats, saturated fats and total energy consumed. Accordingly these food components are considered to be health sensitive ingredients and...
Source: Trends in Food Science and Technology - February 6, 2017 Category: Food Science Source Type: research