Study on quality components and sleep-promoting effect of GABA Maoyecha tea

Wu, Chunli; Huang, Yahui; Lai, Xin; Lai, Ronghui; Zhang, Min; Zhao, Wenxia

doi:10.1016/j.jff.2014.02.013

Cited by 38 publications

(22 citation statements)

References 29 publications

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“…All the animals w ere hous ed in cages at a constant temperature (23 ± 2 o C) and maintained on a 12 h light-12 h dark cycle w ith free access to food 15 and water. Each animal w as us ed only once.…”

Section: Animalsmentioning

confidence: 99%

“…Sleep duration, an index of hypnotic effect [20] , w as defined as the interval between loss and recovery of righting reflex. 15 …”

Section: Observational Test On Primary Sleepmentioning

confidence: 99%

“…As life pace becomes faster and working pressure gets heavier, the problem of s leep disorders has shown an upward trend year by year, which has become one of the main dis eases that threaten people's health and influence the quality of people's life. In the curre nt society, insomnia is 15 the most common phenomenon in s leep disorders . A study has s hown that more than 27% of people worldwide s uffer from insomnia [14] , and 38% of Chinese may experience insomnia at certain point in their lives.…”

Section: Introductionmentioning

confidence: 99%

“…25 As a natural and safe drink, t ea (Cam ellia s inensis ) (C. sinens is) is one of the most popular beverage consumed around the w orld. M any studies have show n that tea has improved the sleeping function, which is attributed to its bioactive components s uch as polyphenols, catechins and water-soluble polysaccharides, etc [15] . How ever, previous studies mainly focus ed on the GABA green tea (non- 30 fermentation tea), very few studies were conducted on GA BA black tea, the fully fermentation tea.…”

Section: Introductionmentioning

confidence: 99%

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A study on quality components and sleep-promoting effects of GABA black tea

Zhao

et al. 2015

Food Funct.

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The aims of this study were to analyze the changes in quality components of gamma (γ)-aminobutyric acid (GABA) black tea during processing, and to investigate the effect of three dosages of GABA black tea on sleep improvement. The results showed that the GABA content was increased significantly up to 2.70 mg g(-1) after vacuum anaerobic and aerobic treatment. In addition, the content of GABA after drying reached 2.34 mg g(-1), which achieved the standard of GABA tea. During the entire processing of GABA black tea, the contents of tea polyphenols, caffeine and total catechins displayed a gradually descending trend, while the contents of free amino acids and GABA were firstly increased, and then reduced. The GABA black tea had significant effects on prolonging the sleeping time with sodium pentobarbital (P < 0.05) and significantly enhancing the sleeping rate induced by sodium pentobarbital at a sub-threshold dose (P < 0.05). But its effect on shortening the sleeping latency period induced by sodium barbital was not significant (P > 0.05). It had no effect on directly inducing sleep and the mouse body weight. The extract of GABA black tea improved the sleeping quality of mice to extend with an optimal effect being found in the high dose-treated mice.

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Section: Animalsmentioning

confidence: 99%

“…Sleep duration, an index of hypnotic effect [20] , w as defined as the interval between loss and recovery of righting reflex. 15 …”

Section: Observational Test On Primary Sleepmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A study on quality components and sleep-promoting effects of GABA black tea

Zhao

et al. 2015

Food Funct.

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“…These antioxidant compounds are capable of modulating oxidative pathologies and capable of scavenging free radicals that are responsible for the human diseases including rheumatic arthritis, cancer and neurodegenerative disease (Senanayake, 2013;Zhao et al, 2014). Furthermore, it is found that components in tea also exhibit remarkable antibacterial, antiviral, antiobesity, anti-inflammatory and sleeping-promoting effects (Wu et al, 2014;Zar et al, 2014). Therefore, tea is considered as a valuable resource for the functional food industry, as it is abundant with naturally healthy ingredients that can potentially be added to foods.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects of Ligustrum robustum (Rxob.) Blume extract on α-amylase and α-glucosidase

Gao

Zeng

et al. 2015

Journal of Functional Foods

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Available online A B S T R A C TThe α-amylase and α-glucosidase inhibitory effects of Ligustrum robustum (Rxob.) Blume extract (LRE) were investigated and the primary bioactive components were isolated and identified. With high contents of phenols and flavonoids, LRE exhibited remarkable inhibitory effects on α-amylase and α-glucosidase. It also displayed strong antioxidant activity for scavenging free radicals (superoxide and hydroxyl radicals), inhibiting lipid peroxidation and providing reducing power. Moreover, LRE effectively inhibited the catalytic activity of sucrase and maltase in Caco-2 cell monolayer. According to the bioassay-guided isolation and analyses using highperformance liquid chromatography, time-of-flight mass spectrometry, and nuclear magnetic resonance spectroscopy, pomolic acid, tormentic acid, 3-O-cis-p-coumaroyl tormentic acid and 3-O-trans-p-coumaroyl tormentic acid were characterized as the main active constituents. These results suggest that Ligustrum robustum (Rxob.) Blume with a great potential to control postprandial hyperglycaemia might be a novel resource for use in the functional food industry.

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