Article
Agricultural Engineering
Xiaorong Lin, Jingjing Mu, Zhongzheng Chen, Yuanyuan Zhang, Xiguang Ye, Xiong Gao, Wanping Chen, Yishi Luo, Bin Li
Summary: This study prepared monodispersed spherical nanoparticles of red amorphous elemental Se (SeNPs) using green tea and Pu-Erh tea crude polysaccharides as templats. The SeNPs exhibited significant proliferative inhibition on human carcinoma cells but low toxicity to human normal cells. The PTCPs showed stronger stabilizing effects and higher electrostatic stability on those SeNPs compared to GTCPs. In addition, tea crude polysaccharides were found a better stabilizer and functional decorator of SeNPs compared to the purified polysaccharides.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Wei Qin, Ryutaro Yamada, Takuya Araki, Yukiharu Ogawa
Summary: Japanese green tea (Sencha) is processed through six steps, leading to changes in leaf morphology and microstructure. Total polyphenol content and antioxidant activity increase from steaming to rolling steps. The processing conditions significantly affect the quality and functional properties of the final tea products.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Chan-Yang Lee, Jeong-Ho Oh, Jin-Oh Chung, Chan-Su Rha, Mi-Young Park, Yong-Deog Hong, Wan-Ki Kim, Soon-Mi Shim
Summary: The study found that co-digestion of catechin-rich green tea extract with tea polysaccharides and flavonols can effectively inhibit the hydrolysis and intestinal transport of glucose and fructose. This combination shows potential hypoglycemic effects when consumed with added sugars.
Article
Medicine, Research & Experimental
Antonina F. Korystova, Ludmila N. Kublik, Tamara V. Samokhvalova, Vera V. Shaposhnikova, Yuri N. Korystov
Summary: The study found that black tea is more effective than green tea in preventing the radiation-induced increase in ACE activity and oxidative stress in the aorta.
BIOMEDICINE & PHARMACOTHERAPY
(2021)
Article
Food Science & Technology
Kunyue Xiao, Yutao Shi, Sisi Liu, Yuqiong Chen, Dejiang Ni, Zhi Yu
Summary: This study investigated the diversity of tea polysaccharide (TPS) in its compositions and antioxidant activity. The results showed significant differences in the compositions and antioxidant activities of TPS extracted from different tea varieties. Nine tea varieties with high TPS extraction efficiency and 26 types of TPS with high antioxidant capacity were selected.
Article
Biochemistry & Molecular Biology
Ruyu Li, Yu Zhao, Tingting Zhang, Zejin Ju, Xianbing Ji, Yanshuai Cui, Longgang Wang, Haiyan Xiao
Summary: In this paper, stable small Pd nanoparticles were prepared using bitter gourd polysaccharide as reducing agent and stabilizing agent. These nanoparticles exhibit peroxidase-like catalytic property and can be used for H2O2 detection. The method shows a wide linear range and low detection limit. Furthermore, the nanoparticles demonstrate good biocompatibility.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Weilan Gao, Zhan Zheng, Xuehua Wang, Li Wang, Na Zhang, Haiyuan Liu, Xin Cong, Shuyi Li, Zhenzhou Zhu
Summary: This study compared the preventive effects of different selenium polysaccharides on diabetes. The results showed that synthetic selenized green tea polysaccharides (PCSe-TPS) had better preventive effects on type 2 diabetes, regulating glucose metabolism, insulin resistance, and mitigating oxidative damage and inflammatory responses in liver tissues.
Article
Agriculture, Multidisciplinary
Jeong-Ho Oh, Chan-Yang Lee, Jeong-Eun Kim, Woo-Hyun Kim, Ji-Won Seo, Tae-Gyu Lim, Su-Yong Lee, Jin-Oh Chung, Yong-Deog Hong, Wan-Gi Kim, Soo-Jin Yoo, Kwang-Soon Shin, Soon-Mi Shim
Summary: This study found that green tea extracts can increase the resistance of starch, alter the microstructure of starch, and inhibit intestinal glucose transport. Adding green tea polysaccharides and flavonols can effectively delay blood glucose absorption.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Green & Sustainable Science & Technology
Sha Lou, Bingru Zhang, Dehua Zhang
Summary: The abuse of pesticides poses major threats to human health, leading to approximately 180,000 deaths worldwide annually. The intention of tea farmers to adopt pro-green control technology is influenced by subjective norms and perceived behavioral control, with attitude having no significant impact.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Agriculture, Multidisciplinary
Feng-Feng Qu, Xiao-Han Li, Pei-Qiang Wang, Ya-Hui Han, Ying Wu, Jian-Hui Hu, Xin-Fu Zhang
Summary: This study analyzed the dynamic changes of key components and their precursors contributing to the chestnut-like aroma in green tea during the processing. The results showed that the thermal process significantly affected the volatile components in tea leaves, leading to changes in alcohols, esters, ketones, acids, phenols, and sulfur compounds. Additionally, 31 volatile compounds were identified as the key odorants responsible for the chestnut-like aroma, with most of them forming during the drying stage. Furthermore, certain amino acids and glucose were found to be involved in the formation of the aroma.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa
Summary: This study investigated the effect of digestive enzymes and pH on the content of phenolic compounds and antioxidant activity in green tea infusion during digestion. The results showed that the content of phenolic compounds and antioxidant activity changed during digestion, and digestive enzymes and pH played a crucial role in the bioavailability of green tea infusion.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Zhong Wu, Wenzhi Zeng, Xun Zhang, Jiangfan Yang
Summary: A bioactive acidic tea polysaccharide was extracted from yellow leaves of Wuyi rock tea. The main glycosidic bonds were identified using nuclear magnetic resonance analysis. The polysaccharide showed hypoglycemic effects and improved lipid metabolism and intestinal flora in hyperglycemic rats.
Review
Biochemistry & Molecular Biology
Keiko Unno, Yoriyuki Nakamura
Summary: Epidemiological studies have shown that green tea intake reduces the risk of dementia. EGCG, the most important component of green tea, has been found to be more effective than EGC in promoting neuronal differentiation. Meanwhile, the stress-reducing effects of theanine and arginine in green tea help suppress brain aging.
Article
Biochemistry & Molecular Biology
Xi Chen, Kun Ye, Yan Xu, Yichen Zhao, Degang Zhao
Summary: This study found that shading has significant effects on the growth and chemical composition of tea plants. Shading can increase chlorophyll content, decrease polyphenol content, and enhance theanine and caffeine content, thereby optimizing the flavor of matcha tea. Additionally, shading influences gene expression, metabolic processes, and environmental adaptations in tea plants.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Food Science & Technology
Xiaoyan Chen, Gene Chi Wai Man, Sze Wan Hung, Tao Zhang, Linda Wen Ying Fung, Chun Wai Cheung, Jacqueline Pui Wah Chung, Tin Chiu Li, Chi Chiu Wang
Summary: Endometriosis, a chronic disorder affecting many women, is currently difficult to treat effectively. However, recent studies have shown that green tea, with its bioactive component EGCG, may have potential therapeutic effects on endometriosis by inhibiting various molecular and cellular mechanisms.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)