Green Tea Consumption and the Risk of Liver Cancer: A Meta-Analysis.
Abstract
Green tea is a commonly consumed beverage in Asia and has been suggested to have anticarcinogenic properties. To date, epidemiological evidence of the effect of green tea consumption on liver cancer risk remains ambiguous. The aim of this meta-analysis is to evaluate the association between green tea consumption and the risk of liver cancer. The summary relative risk for the highest consumption (≥5 cups/day) of green tea on liver cancer incidence compared with nondrinkers was 0.62 (95% confidence interval: 0.49-0.79). We also found a trend that the incidence of liver cancer was reduced with the ...
Source: Nutrition and Cancer - January 16, 2017 Category: Cancer & Oncology Authors: Ni CX, Gong H, Liu Y, Qi Y, Jiang CL, Zhang JP Tags: Nutr Cancer Source Type: research
Elemental analysis of aluminum alloys by Laser Induced Breakdown Spectroscopy based on TEA CO2 laser
Publication date: 5 April 2017 Source:Journal of Alloys and Compounds, Volume 700 Author(s): S. Zivkovic, J. Savovic, M. Trtica, J. Mutic, M. Momcilovic The applicability of nanosecond infrared Transversely Excited Atmospheric (TEA) CO2 laser induced plasma for spectrochemical analysis of aluminum alloys was investigated. The plasma was generated by focusing a pulsed TEA CO2 laser that emits at 10.6 μm on the Al target in ambient air at atmospheric pressure. The temporal profile of the laser pulse is composed of a 100 ns peak followed by a slowly decaying tail of about 2 μs. The output pulse energy was approxima...
Source: Journal of Alloys and Compounds - January 16, 2017 Category: Chemistry Source Type: research
Binding of tea catechins to rice bran protein isolate: Interaction and protective effect during in vitro digestion
Publication date: March 2017 Source:Food Research International, Volume 93 Author(s): Meng Shi, Long-Yue Huang, Ning Nie, Jian-Hui Ye, Xin-Qiang Zheng, Jian-Liang Lu, Yue-Rong Liang Rice bran protein isolate (RBPI) was prepared from defatted rice bran and used to deliver tea catechins. RBPI had the high adsorption selectivity for tea catechins over caffeine. The adsorption characteristics of tea catechins onto RBPI were determined over a range of time (0–300min), concentration (0.25–3.5gL−1) and temperatures (5°C, 20°C and 35°C). The adsorption kinetic data of EGCg and total catechins (TC) onto RBPI showe...
Source: Food Research International - January 12, 2017 Category: Food Science Source Type: research
GC-MS method validation and levels of methyl eugenol in a diverse range of tea tree (Melaleuca alternifolia) oils.
Abstract
Tea tree oil distilled from Melaleuca alternifolia has widespread use in the cosmetic industry as an antimicrobial as well as for other functions in topical products. Concerns were first raised by the European Commission's Scientific Committee on Consumer Products in 2004 about the level of the potentially carcinogenic phenylpropanoid compound methyl eugenol in tea tree oil. Limits on oil content in different types of cosmetic products were set based on a reported upper level of 0.9% methyl eugenol in the oil. A previous publication indicated that these levels were based on oil from a Melaleuca sp...
Source: Analytical and Bioanalytical Chemistry - January 10, 2017 Category: Chemistry Authors: Raymond CA, Davies NW, Larkman T Tags: Anal Bioanal Chem Source Type: research
Extraction of Epigallocatechin Gallate and Epicatechin Gallate from Tea Leaves Using β‐Cyclodextrin
This study has proved that β‐CD has the potential to replace organic solvents to extract EGCG and ECG from tea leaves. (Source: Journal of Food Science)
Source: Journal of Food Science - January 9, 2017 Category: Food Science Authors: Lu Cui, Yuxuan Liu, Ting Liu, Yahong Yuan, Tianli Yue, Rui Cai, Zhouli Wang Tags: Food Chemistry Source Type: research
Formation and Characterization of Green Tea Extract Loaded Liposomes
Abstract
Green tea extract was encapsulated into liposomes to enhance bioavailability and stability of catechins by protecting their functional properties simultaneously. Encapsulation was achieved by dispersing 1% (w/v) soy lecithin through high pressure homogenization (microfluidization) and ultrasonication. Effects of homogenization type and pH of the dispersing medium on the physical properties and stability of the liposomes during 1‐mo storage period were investigated. Mean particle size, total phenolic content by Folin–Ciocalteu method and antioxidant activity by 2‐diphenyl‐1‐picrylhydrazyl radical scavengi...
Source: Journal of Food Science - January 9, 2017 Category: Food Science Authors: Damla Dag, Mecit Halil Oztop Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Antioxidant profiling of vine tea (Ampelopsis grossedentata): Off-line coupling heart-cutting HSCCC with HPLC –DAD–QTOF-MS/MS
Publication date: 15 June 2017 Source:Food Chemistry, Volume 225 Author(s): Qingping Gao, Ruyi Ma, Lin Chen, Shuyun Shi, Ping Cai, Shuihan Zhang, Haiyan Xiang Vine tea with strong antioxidant activity is commonly consumed as healthy tea/beverage. However, detailed information about its antioxidants is incomplete. Here, off-line hyphenation of heart-cutting high-speed countercurrent chromatography (HSCCC) with high performance liquid chromatography–diode array detector–quadrupole time-of-flight tandem mass spectrometry (HPLC–DAD–QTOF-MS/MS) were described for systematic profiling antioxidants in vine tea. A...
Source: Food Chemistry - January 9, 2017 Category: Food Science Source Type: research
Effect of saccharides on sediment formation in green tea concentrate
In this study, the effect of saccharides on sediment formation in green tea concentrate was investigated. The results show that the amount of tea sediment significantly decreased (31.4%–86.4%) with the addition of fructose or sucrose and that the ratios of polyphenols and caffeine in the sediment sharply decreased (24.1%–49.7% and 2.4%–6.2%) while the proportion of total sugars markedly increased (20.9%–56.5%) in the sediment. Moreover, fructosyl was found to be a highly effective functional group for preventing sediment formation, on the basis of experimental results for a series of sugars with different numbers o...
Source: LWT Food Science and Technology - January 5, 2017 Category: Food Science Source Type: research
Effect of Green Tea Phytochemicals on Mood and Cognition.
CONCLUSIONS: Caffeine was found to mainly improve performance on demanding long-duration cognitive tasks and self-reported alertness, arousal, and vigor. Significant effects already occurred at low doses of 40 mg. L-theanine alone improved self-reported relaxation, tension, and calmness starting at 200 mg. L-theanine and caffeine combined were found to particularly improve performance in attention-switching tasks and alertness, but to a lesser extent than caffeine alone. No conclusive evidence relating to effects induced by EGCG could be given since the amount of intervention studies was limited. These studies provided rel...
Source: Current Pharmaceutical Design - January 4, 2017 Category: Drugs & Pharmacology Authors: Dietz C, Dekker M Tags: Curr Pharm Des Source Type: research
Preservation effect of meat product by natural antioxidant tea polyphenol.
Authors: Wang WD, Sun YE
Abstract
1% of tea polyphenol, chitosan solution and potassium sorbate were used as film-forming materials to coat chilled mutton. Total coliforms, TVB-N value and pH value were determined and used as the mutton fresh-keeping indexes. The results showed that after 12th day at the end of the storage, mutton coated with tea polyphenol had best effects comparing chitosan solution and potassium sorbate. pH value of mutton coated by tea polyphenol was 6.0, TVB-N and the total coliforms were both significantly lower than the meat coated by chitosan solution and potassium sorbate. Also, m...
Source: Cellular and Molecular Biology - January 4, 2017 Category: Molecular Biology Tags: Cell Mol Biol (Noisy-le-grand) Source Type: research
Black tea consumption improves postprandial glycemic control in normal and pre-diabetic subjects: a randomized, double-blind, placebo-controlled crossover study.
CONCLUSION: Black tea consumption can decrease postprandial blood glucose after sucrose intake.
PMID: 28049262 [PubMed - in process] (Source: Asia Pacific Journal of Clinical Nutrition)
Source: Asia Pacific Journal of Clinical Nutrition - December 31, 2016 Category: Nutrition Authors: Butacnum A, Chongsuwat R, Bumrungpert A Tags: Asia Pac J Clin Nutr Source Type: research
Habitual Tea Consumption Reduces Prostate Cancer Risk in Vietnamese Men: a Case-Control Study
Conclusion: Habitual tea consumption is associated with a reduced risk of PCa in Vietnamese men.
PMID: 28032720 [PubMed - as supplied by publisher] (Source: Asian Pacific Journal of Cancer Prevention)
Source: Asian Pacific Journal of Cancer Prevention - December 31, 2016 Category: Cancer & Oncology Tags: Asian Pac J Cancer Prev Source Type: research
Pu-erh ripened tea resists to hyperuricemia through xanthine oxidase and renal urate transporters in hyperuricemic mice
Publication date: February 2017 Source:Journal of Functional Foods, Volume 29 Author(s): Ran Zhao, Dong Chen, Hualing Wu To investigate the effects of Pu-erh ripened tea on lowering uric acid levels and identify its possible mechanisms, three different doses of the tea, with allopurinol as a positivecontrol, were administered intragastrically to hyperuricemic mice. Hyperuricemia was induced in the mice by oral administration of potassium oxonate for 7days. Serum levels of uric acid, liver xanthine oxidase (XOD) and adenosine deaminase (ADA) activities, and expression of renal mURAT1, mGLUT9, mOAT1 and mOCT1 protein an...
Source: Journal of Functional Foods - December 30, 2016 Category: Nutrition Source Type: research
Selective decaffeination of tea extracts by montmorillonite
Publication date: May 2017 Source:Journal of Food Engineering, Volume 200 Author(s): Takashi Shiono, Kenichiro Yamamoto, Yuko Yotsumoto, Junichiro Kawai, Nanami Imada, Jumpei Hioki, Hiroyuki Naganuma, Takahiro Eguchi, Makoto Kurihara, Aruto Yoshida, Keiji Deuchi We evaluated the decaffeination of green tea extract via montmorillonite (MMT) to develop a selective and versatile decaffeination technology. MMT is a clay mineral used worldwide in the food industry. MMT adsorbed caffeine with no significant binding to catechins, whereas activated carbon (AC) bound caffeine and catechins simultaneously. This suggests...
Source: Journal of Food Engineering - December 29, 2016 Category: Food Science Source Type: research
Inhibition of pro-/active MMP-2 by green tea catechins and prediction of their interaction by molecular docking studies.
Abstract
Matrix metalloproteinases (MMPs) play a crucial role in developing different types of lung diseases, e.g., pulmonary arterial hypertension (PAH). Green tea polyphenolic catechins such as EGCG and ECG have been shown to ameliorate various types of diseases including PAH. Our present study revealed that among the four green tea catechins (EGCG, ECG, EC, and EGC), EGCG and ECG inhibit pro-/active MMP-2 activities in pulmonary artery smooth muscle cell (PASMC) culture supernatant. Based on the above, we investigated the interactions of pro-/active MMP-2 with the green tea catechins by computational me...
Source: Molecular and Cellular Biochemistry - December 23, 2016 Category: Biochemistry Authors: Chowdhury A, Nandy SK, Sarkar J, Chakraborti T, Chakraborti S Tags: Mol Cell Biochem Source Type: research
