Article
Food Science & Technology
Mimi Guo, Liping Yang, Xiujuan Li, Huan Tang, Xin Li, Yalin Xue, Zhangqun Duan
Summary: This study investigated the antioxidant capacity of rapeseed oil after the addition of rosemary extract (RE) during storage and determined the optimum amount of RE to be added. The results showed that RE significantly delayed the oxidation of rapeseed oil and its antioxidant capacity was comparable to common antioxidants. Furthermore, the addition of RE also delayed the degradation of alpha-tocopherol in rapeseed oil.
Article
Biochemistry & Molecular Biology
Caroline Waingeh Nain, Gwennaelle Berdal, Phan Thi Phuong Thao, Eric Mignolet, Marine Buchet, Melissa Page, Yvan Larondelle
Summary: This study found that green tea extracts have the potential to enhance the oxidative stability of DHA-enriched oils, while delaying the degradation of antioxidants in the oil. In contrast, traditional alpha-tocopherol had limited effect on stabilizing DHA-rich oils.
Article
Engineering, Chemical
D. L. Meneses, Y. Ruiz, E. Hernandez, F. L. Moreno
Summary: The study demonstrated that block freeze-concentration is an effective technique for increasing catechin and polyphenol content in green tea, while preserving antioxidant activity and maintaining physicochemical parameters and sensory attributes.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Yue Hu, Yan Wang, Dongmei Pan, Yakai Li, Rui Li, Baocai Xu, Cunliu Zhou
Summary: The study found that adding L-arginine or L-lysine to emulsions can increase their physical stability, while rosemary extract can increase stability and green tea polyphenols can decrease stability. Antioxidants can delay lipid and protein oxidation in the presence of metallic cations.
Article
Biochemistry & Molecular Biology
Caroline Waingeh Nain, Eric Mignolet, Marie-France Herent, Joelle Quetin-Leclercq, Cathy Debier, Melissa M. Page, Yvan Larondelle
Summary: This study compared the antioxidant activity of green tea extracts (GTEs) with different catechins profiles, and found that the EGC-rich GTE exhibited stronger antioxidant activity than the EGCG-rich GTE in DHA-rich oil.
Article
Food Science & Technology
Ronimara A. Santos, Emmanuele D. S. Andrade, Mariana Monteiro, Eliane Fialho, Jerson L. Silva, Julio B. Daleprane, Danielly C. Ferraz da Costa
Summary: This study demonstrates the potential efficacy of green tea extract in chemoprevention of breast cancer, showing selective effects on breast tumor cells without cytotoxicity on non-tumoral cells. The mechanism involves regulation of p53 and p21 gene expression to induce apoptosis and inhibit cell migration in breast tumor cells.
Article
Polymer Science
Wantida Homthawornchoo, Jaejoon Han, Pimonpan Kaewprachu, Orapan Romruen, Saroat Rawdkuen
Summary: The study investigated the effects of green tea extract on rice-starch-pectin films. The results showed that the addition of green tea extract improved the antioxidation properties and thickness of the films. However, it also reduced the light transmission and transparency, and decreased the tensile strength and elongation at break of the films. The inclusion of green tea extract also showed antimicrobial activity against Staphylococcus aureus.
Article
Multidisciplinary Sciences
Annalisa Romani, Gabriele Simone, Margherita Campo, Lorenzo Moncini, Roberta Bernini
Summary: The antifungal activities of tannins-rich commercial sweet chestnut wood and green tea leaf extracts were evaluated against various filamentous fungi, showing higher inhibitory effects with increasing concentrations.
Article
Chemistry, Inorganic & Nuclear
Yun Fang, Ci-Qing Hong, Fang-Rong Chen, Fang-Ze Gui, Yun-Xin You, Xiong Guan, Xiao-hong Pan
Summary: This study proposes a facile method for preparing silver nanoparticles using tea extract and evaluates its antimicrobial activity. The synthesized silver nanoparticles show good antibacterial effects on Escherichia coli and Pseudopestalotiopsis theae, broadening the application of nano silver in antimicrobial agents. The reactions between silver nanoparticles and bacteria/fungi may not be driven by electrostatic interactions, but rather by intermolecular forces.
INORGANIC CHEMISTRY COMMUNICATIONS
(2021)
Article
Environmental Sciences
Dilek Cavusoglu, Oksal Macar, Tugce Kalefetoglu Macar, Kultigin Cavusoglu, Emine Yalcin
Summary: This study evaluated the mitigative role of green tea extract against mercury-induced toxicity in onions. The results showed that green tea extract can reduce the toxic effects of mercury and has strong antioxidant activity.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Plant Sciences
Eva Kicker, Gerolf Tittel, Tanja Schaller, Eva-Maria Pferschy-Wenzig, Kurt Zatloukal, Rudolf Bauer
Summary: The study found that concentrated green tea extract (sGTE) has strong neutralizing activity against SARS-CoV-2, reducing infectivity. The antiviral activity of sGTE is strain-independent and may be helpful for preventing viral infections.
Article
Food Science & Technology
Spyridoula D. Christopoulou, Chrysa Androutsopoulou, Panagiotis Hahalis, Chrysoula Kotsalou, Apostolos Vantarakis, Fotini N. Lamari
Summary: Rosemary essential oil and extract, with their main compounds identified as eucalyptol and rosmarinic acid respectively, showed good biological properties such as antimicrobial and antioxidant activities. They are safe for use in the drink industry and have the potential to serve as health-promoting ingredients.
Article
Chemistry, Applied
Haiyan Zhu, Srinivas Mettu, Francesca Cavalieri, Muthupandian Ashokkumar
Summary: The study demonstrates the microencapsulation of oil-soluble vitamins using ultrasonic process and raw egg white proteins, and further develops a green tea/iron complex coating method to enhance UV filtering properties. The microcapsules show antibacterial properties, long shelf-life, and protection of encapsulated vitamins during various processes.
Review
Biochemistry & Molecular Biology
Mariel Calderon-Oliver, Edith Ponce-Alquicira
Summary: Current food and health trends require the use of more ecological, sustainable, and environmentally friendly techniques for extracting bioactive compounds, including antioxidants. The extraction yield and antioxidant activities vary greatly depending on the extraction method, nature of solvent, and source of antioxidants. Green extraction techniques, such as microwaves, ultrasound, and enzymes, have been proven to be more efficient, environmentally friendly, and economical.
Article
Biochemistry & Molecular Biology
Geoffrey Y. Y. Sasaki, Yael Vodovotz, Zhongtang Yu, Richard S. S. Bruno
Summary: Obesity decreases the bioavailability of catechins, but does not affect valerolactone generation and urinary elimination of catechins. The composition of gut microbiota is altered in obese individuals. The levels of ascorbic acid and gut microbiota diversity are correlated with the bioavailability of catechins.
