White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats

Santos, Francislaine Anelize Garcia; Freire, S. A.; Vieira, Deyvid Parreira; Papa, Paula de Carvalho; Barros, Gabriela Fernandes de; Castilho, Caliê; Guaberto, Luciana Machado; Laposy, Cecília Braga; Nogueira, Rosa Maria Barilli; Santos, Andressa dos; Giometti, Inês Cristina

doi:10.1111/ijfs.13750

Cited by 3 publications

(2 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As antioxidants play important roles in preventing or inhibiting oxidation of cellular components, adequate intake of these compounds is beneficial to protect cells from oxidative damages. In this regard, extracts of many polyphenol-rich plants or herbs, such as tea, are used more often either as additive in food industry or consumed directly as a natural source of antioxidants [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Chen

Zheng

Brennan

et al. 2020

Foods

View full text Add to dashboard Cite

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Chen

Zheng

Brennan

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…These antioxidants include substances such as phenolic acids, α‐tocopherol (Vitamin E), β‐carotene, ascorbate (vitamin C) (Chen, Zhang, et al, ). Such compounds inhibit the development of free radicals which have been linked with a lower occurrence of disease associated to oxidative stress such as neurodegenerative, cancer, and cardiovascular diseases (Garcia Santos et al, ; John, Thiruvengadam, Enkhtaivan, & Kim, ; Kelebek, ).…”

Section: Introductionmentioning

confidence: 99%

Rapid screening of phenolic compounds in congou black tea ( Camellia sinensis ) during in vitro fermentation process using portable spectral analytical system coupled chemometrics

Zareef

Chen

Ouyang

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Black tea composite contains a wide range of simple and complex phenolic compounds known for their antioxidant capabilities. Herein, a portable near‐infrared (NIR) spectroscopy (899–1724 nm) was used to predict the concentrations of cianidanol, ferulic acid, gallic acid, L‐epicatechin, phloridzin and rutin in congou black tea. High‐performance liquid chromatography‐diode array detector (HPLC‐DAD) was also utilized as a reference method. Models were predicted and constructed based on the data acquisition from portable NIR and HPLC‐DAD using partial least squares (PLS) followed by variables selection algorithms such as competitive adaptive reweighted sampling‐PLS and ant colony optimization‐PLS. The correlation coefficient of calibration (RC) and correlation coefficient of prediction (Rp) was found in ranged from 0.785 to 0.979 and 0.751 to 0.969, respectively. The overall results indicates portable NIR combined successfully with multivariate chemometrics offers a non‐destructive technique for the rapid screening of the phenolic compounds of congou black tea. Practical applications Phenolic compounds play a significant role or as a key indicator of black tea quality. To the best of our knowledge, this is the first study for monitoring these compounds during black tea fermentation. Current study reported a first time non‐invasive and non‐destructive method for determining the quality index of black tea with reasonable accuracy and that could be endorsed a model approach as it addresses more advantages over conventional methods. This study successfully predicted phenolic compounds in black tea during fermentation after using a portable near‐infrared spectroscopy coupled multivariate chemometrics. Furthermore, current work encourages fast, nondestructive quantification of various analyte in food and biological engineering as a quality and safety indicator.

show abstract

Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities

Zhou

Zhang

Ma³

et al. 2023

Trends in Food Science & Technology

View full text Add to dashboard Cite

White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats

Cited by 3 publications

References 34 publications

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Rapid screening of phenolic compounds in congou black tea ( Camellia sinensis ) during in vitro fermentation process using portable spectral analytical system coupled chemometrics

Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities

Contact Info

Product

Resources

About