Tea and health: a historical perspective

Weisburger, John H.

doi:10.1016/s0304-3835(97)04691-0

Cited by 156 publications

(87 citation statements)

References 13 publications

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“…Tea is known as one of the best source of the minerals, flavonoids and polyphenols in terms of its leaves and brew. However, the amount of substances within its composition alters depending on in which area it is grown, the processes applied, the procedures of packaging, the amount of tea used in brewing, the time of brewing, the heat and the pot used [2,5,15,19,21]. In this study, 8 different black tea samples were used, brewed under the same condition in different pots and Fe, Cu, Mn, Zn, Na and K minerals were analyzed from the solutions obtained.…”

Section: Resultsmentioning

confidence: 99%

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Influence of brewing pots on mineral content of black tea infusions

Tayfur¹,

Karaağaoğlu²,

Başoğlu³

et al. 2013

Turk J Bioch

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Section: Resultsmentioning

confidence: 99%

“…Tea has been one of the most consumed non-alcoholic drink aside from water for over 4000 years for its desirable taste, refreshing and mildly stimulant effect [3][4][5][6][7]. It is one of the safest beverages since it is prepared with boiling, sterile water.…”

Section: Introductionmentioning

confidence: 99%

Influence of brewing pots on mineral content of black tea infusions

Tayfur¹,

Karaağaoğlu²,

Başoğlu³

et al. 2013

Turk J Bioch

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“…É designado genericamente como chá-da-índia ou como chá-verde, oolong e chá-preto, em referência ao produto resultante do preparo diferencial das folhas. Folhas recém coletadas e imediatamente estabilizadas caracterizam o chá-verde e, quando submetidas à fermentação, rápida ou prolongada, constituem o tipo oolong e o chá-preto, respectivamente (Ody, 1993;Weisburger, 1997;Kuhn;Winston, 2000). O processo fermentativo favorece a oxidação enzimática dos polifenóis presentes, conferindo menor adstringência e coloração mais intensa ao material vegetal (Simonetti, 1990).…”

Section: Introductionunclassified

Morfodiagnose da anatomia foliar e caulinar de Camellia sinensis (L.) Kuntze, Theaceae

Duarte¹,

Menarim²

2006

Rev. bras. farmacogn.

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antioxidante, antiinfl amatória, antimicrobiana e hepatoprotetora. A comercialização dessa espécie é relevante, como droga farmacognóstica e insumo na indústria de bebidas. O presente trabalho trata da caracterização estrutural de folha e caule, de modo a contribuir na morfodiagnose para o controle de qualidade. Amostras do material vegetal foram fi xadas, seccionadas e coradas com azul de astra e fucsina básica. Testes microquímicos usuais foram realizados. A folha apresenta estômatos anomocíticos na face abaxial, tricomas tectores unicelulares em ambas as superfícies, mesofi lo dorsiventral, drusas de oxalato de cálcio, nervura central biconvexa e pecíolo plano-convexo, ambos percorridos por feixe vascular colateral. O caule, no nível analisado, possui epiderme unisseriada, camada subepidérmica de células colabadas, bainha esclerenquimática, estrato de células com paredes espessadas em U, organização vascular colateral e medula com células parenquimáticas e esclerenquimáticas. Esclereídes são encontradas na folha e no caule.Unitermos: Camellia sinensis, chá-da-índia, chá-preto, chá-verde, controle de qualidade, esclereíde.ABSTRACT: "Leaf and stem anatomical morpho-diagnosis of Camellia sinensis (L.) Kuntze, Theaceae". Camellia sinensis is a shrub or small tree, of Asian origin and commonly called Chinese tea, green tea or black tea. This species has antioxidant, anti-infl ammatory, antimicrobial and hepatic protective activities. Its trade is relevant, either as pharmacognostic drug or raw material in food industry. This work has dealt with the structural diagnosis of the leaf and stem, in order to contribute to its quality control. Samples of the botanical material were fi xed, sectioned and stained with astra blue and basic fuchsine. Microchemical tests were also conducted. The leaf has anomocytic stomata on the abaxial side, unicellular non-glandular trichomes on both surfaces, dorsiventral mesophyll, calcium oxalate druses, biconvex midrib and plain-convex petiole, both traversed by a collateral vascular bundle. The stem, on the level analysed, shows uniseriate epidermis, sub-epidermal layer of dehydrated cells, sclerenchymatic sheath, strand of cells with U-thickened walls, collateral vascular organization and pith consisting of parenchymatic and sclerenchymatic cells. Sclereids are found in the leaf and stem.

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“…Beverage-grade commercial tea is manufactured from the leaves of the plant Camellia sinensis and is commercially available, mainly in three forms: green, black, and oolong tea. 3,4 Of the total commercial tea production worldwide, about 78% of tea is consumed in the form of black tea, mainly in Europe and many Asian countries, and 20% is consumed in the form of green tea. 3 Green tea is produced from the unfermented leaves of Camellia sinensis, and polyphenols, known as catechins, constitute its principal chemical constituent.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of PLGA nanoparticles of tea polyphenols and their strong in vivo protective effect against chemically induced DNA damage

Srivastava

Bhatnagar²,

Singh³

et al. 2013

IJN

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Abstract:In spite of proficient results of several phytochemicals in preclinical settings, the conversion rate from bench to bedside is not very encouraging. Many reasons are attributed to this limited success, including inefficient systemic delivery and bioavailability under in vivo conditions. To achieve improved efficacy, polyphenolic constituents of black (theaflavin [TF]) and green (epigallocatechin-3-gallate [EGCG]) tea in poly(lactide-co-glycolide) nanoparticles (PLGA-NPs) were entrapped with entrapment efficacy of ∼18% and 26%, respectively. Further, their preventive potential against 7,12-dimethylbenzanthracene (DMBA)-induced DNA damage in mouse skin using DNA alkaline unwinding assay was evaluated. Pretreatment (topically) of mouse skin with either TF or EGCG (100 µg/mouse) doses exhibits protection of 45.34% and 28.32%, respectively, against DMBA-induced DNA damage. However, pretreatment with TF-loaded PLGA-NPs protects against DNA damage 64.41% by 1/20th dose of bulk, 71.79% by 1/10th dose of bulk, and 72.46% by 1/5th dose of bulk. Similarly, 51.28% (1/20th of bulk), 57.63% (1/10th of bulk), and 63.14% (1/5th of bulk) prevention was noted using EGCG-loaded PLGA-NP doses. These results showed that tea polyphenol-loaded PLGA-NPs have ∼30-fold dose-advantage than bulk TF or EGCG doses. Additionally, TF-or EGCG-loaded PLGA-NPs showed significant potential for induction of DNA repair genes (XRCC1, XRCC3, and ERCC3) and suppression of DNA damage responsive genes (p53, p21, MDM2, GADD45α, and COX-2) as compared with respective bulk TF or EGCG doses. Taken together, TF-or EGCG-loaded PLGA-NPs showed a superior ability to prevent DMBA-induced DNA damage at much lower concentrations, thus opening a new dimension in chemoprevention research.

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Tea and health: a historical perspective

Cited by 156 publications

References 13 publications

Influence of brewing pots on mineral content of black tea infusions

Influence of brewing pots on mineral content of black tea infusions

Morfodiagnose da anatomia foliar e caulinar de Camellia sinensis (L.) Kuntze, Theaceae

Synthesis of PLGA nanoparticles of tea polyphenols and their strong in vivo protective effect against chemically induced DNA damage

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