Home About us Contact
|
Home About us Contact | ||
|
|
||
Green Tea (green + tea)
Terms modified by Green Tea Selected AbstractsANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEAJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2010SHENG-DUN LIN ABSTRACT Cold and hot water extracts (2, 6 and 10%) were prepared from parching green tea and its antioxidant properties studied and potential antioxidant components determined. Yields of hot water extracts (17.53,28.63%) were significantly higher than those of cold water extracts (13.34,16.14%). The half maximal effective concentration (EC50) values in antioxidant activity and reducing power were 2.17,2.75 and 0.22,0.30 mg/mL, respectively. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were comparable. EC50 values in scavenging ability on hydroxyl radicals and chelating ability on ferrous ions were 3.31,4.54 and 1.63,3.09 mg/mL, respectively. Contents of total phenols were 220.52,339.83 mg/g whereas those of total catechins in cold and hot water extracts were 130.22,146.28 mg/g and 136.40,191.33 mg/g, respectively. Based on the results obtained, hot water extracts were more effective in antioxidant activity, reducing power and scavenging ability on hydroxyl radicals but less effective in chelating ability on ferrous ions. PRACTICAL APPLICATIONS Tea is one of popular drinks in the world. The consumption of green tea is especially popular in Asia, mainly for its health benefits. Parched tea is a Chinese style green tea, which is different from the Japanese style steamed tea. Recently, the tea prepared by brewing tea leaves in cold water has become a new choice in Taiwan in addition to traditionally hot water-brewed tea. Results from this research, the cold and hot water extracts of green tea are good antioxidant. Besides, green tea is also reported to reduce serum cholesterol levels and inhibit hypertension, mutagenesis, and tumourigenesis in several experiments in vitro and in vivo. Therefore, the extract of green tea has the potential to be developed into new health foods, and the cold brewing would be a new alternative way to make a tea. [source] DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEAJOURNAL OF SENSORY STUDIES, Issue 4 2008SOH MIN LEE ABSTRACT Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just-about-right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time,temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented-like flavor increased, but cut grass and floral flavor decreased with the lower-graded tea leaf. Samples infused at 60C,3 min were sweeter but less bitter than samples at 80C,1 min. PRACTICAL APPLICATIONS The sample preparation method and evaluating conditions developed in this study have been validated using both analytical and consumer studies. The protocols showed to be powerful in discriminating the sensory characteristics between the samples when conducting objective sensory analyses. The sensory lexicons and standards established should be useful to researchers and product developers who are working with flavors of green tea. Additionally, the sample preparation method and evaluation procedure introduced in this study are relatively straightforward, thus, making it possible for the general sensory scientist group to use an effective standardized method when conducting objective sensory analyses of green tea. [source] A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEAJOURNAL OF SENSORY STUDIES, Issue 3 2007JEEHYUN LEE ABSTRACT A lexicon for describing green tea was developed using descriptive analysis methods. A highly trained, descriptive sensory panel identified, defined and referenced 31 flavor attributes for green tea. One-hundred and thirty-eight green tea samples from nine countries , China, India, Japan, Kenya, Korea, Sri Lanka, Taiwan, Tanzania and Vietnam , were selected to represent a wide range of green teas. Attributes could be categorized as "Green" (asparagus, beany, Brussels sprout, celery, parsley, spinach, green beans, green herb-like); "Brown" (ashy/sooty, brown spice, burnt/scorched, nutty, tobacco); "Fruity/Floral" (fruity, floral/perfumy, citrus, fermented); "Mouthfeel" (astringent, tooth-etching); "Basic Tastes" (overall sweet, bitter); and other attributes (almond, animalic, grain, musty/new leather, mint, seaweed, straw-like). Some attributes, such as green, brown, bitter, astringent and tooth-etching, were found in most samples, but many attributes were found in only a few samples. Green tea processors, food industry, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green teas. PRACTICAL APPLICATIONS Green tea (and white tea) processors, food industrialists, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green tea. [source] Extraction and Removal of Caffeine from Green Tea by Ultrasonic-Enhanced Supercritical FluidJOURNAL OF FOOD SCIENCE, Issue 4 2010Wei-Qiang Tang ABSTRACT:, Low-caffeine or caffeine-removed tea and its products are widely welcomed on market in recent years. In the present study, we adopt ultrasonic-enhanced supercritical fluid extraction process to remove caffeine from green tea. An orthogonal experiment (L16 (45)) was applied to optimize the best removal conditions. Extraction pressure, extraction time, power of ultrasound, moisture content, and temperature were the main factors to influence the removal rate of caffeine from green tea. The 5 factors chosen for the present investigation were based on the results of a single-factor test. The optimum removal conditions were determined as follows: extraction pressure of 30 MPa, temperature at 55 °C, time of 4 h, 30% moisture content, and ultrasound power of 100 W. Chromatogram and ultraviolet analysis of raw material and decaffeinates suggests that under optimized conditions, the caffeine of green tea was effectively removed and minished without damaging the structure of active ingredients in green tea. [source] Reduction of Acrylamide and Its Kinetics by Addition of Antioxidant of Bamboo Leaves (AOB) and Extract of Green Tea (EGT) in Asparagine,Glucose Microwave Heating SystemJOURNAL OF FOOD SCIENCE, Issue 2 2008Yu Zhang ABSTRACT:, This study investigated the effect of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the formation and kinetics of acrylamide in an equimolar asparagine,glucose model system. The substrates spiked with AOB and EGT were microwave-heated at 180 °C and the acrylamide content in final reaction products was quantified by ultra-performance liquid chromatography,tandem mass spectrometry (UPLC-MS/MS). The results showed that both AOB and EGT could effectively reduce the formation of acrylamide in an asparagine,glucose microwave heating model system and achieved a maximum reduction rate when the addition levels of AOB and EGT were both 10,6 mg/mL reaction solution. To describe the kinetic behavior of acrylamide, a simplified kinetic model was optimized and relative kinetic rate constants were evaluated under isothermal conditions. The results indicated that the reduction effect of AOB and EGT on the acrylamide formation may partly be ascribed to the decrease of the formation rate constant (kF) in both AOB and EGT-spiked systems (43.4% and 32.3% of decrease, respectively, P < 0.05). The kinetic parameter kE, which represents the elimination rate of acrylamide in both AOB and EGT-spiked systems, was not significantly different (6.9% of increase and 10.9% of decrease, respectively, P > 0.05). The results of the kinetic study indicated that addition of AOB and EGT could significantly reduce the formation rate constant (kF) of acrylamide, but could not significantly affect the elimination rate constant (kE) of acrylamide. [source] Mechanisms and Effects of Green Tea on Cardiovascular HealthNUTRITION REVIEWS, Issue 8 2007Arpita Basu PhD Green tea, rich in antioxidant and anti-inflammatory catechins, especially epigallocatechin gallate (EGCG), has been shown to reduce surrogate markers of atherosclerosis and lipid peroxidation, particularly LDL oxidation and malondialdehyde concentrations, in several in vitro, animal, and limited clinical studies. Epidemiological observations in Southeast Asian countries indicate an inverse correlation exists between habitual consumption of green tea beverages and the incidence of cardiovascular events. A few short-term clinical studies have reported its effects in attenuating biomarkers of oxidative stress and inflammation among smokers, and an ability to decrease postprandial lipemia in hypercholesterolemic subjects has also been suggested. However, further investigations are needed to confirm the potential role of green tea beverages and the safety of green tea supplements in reducing body fat, as well as other biomarkers of cardiovascular disease risks. [source] Analysis of Trace Ingredients in Green Tea by Capillary Electrophoresis with Amperometric DetectionCHINESE JOURNAL OF CHEMISTRY, Issue 3 2008Ping LI Abstract In this paper, four trace ingredients (rutin, gallic acid, quercetin, chlorogenic acid) in green tea were simultaneously determined by capillary electrophoresis coupled with amperometric detection (CE-AD). Effects of several important factors such as the pH and concentration of running buffer, separation voltage, injection time and detection potential were investigated to acquire the optimum conditions. Under the optimum conditions, the analytes could be separated within 20 min at a separation voltage of 18 kV in a 60 mmol/L borate buffer (pH 8.7). A 300 µm diameter carbon disk electrode generated good responses at 950 mV (vs. SCE) for all analytes. The relationship between the peak currents and concentrations of the analytes was linear over about three orders of magnitude with detection limits (S/N=3) ranging from 1.0×10,7 to 1.0×10,4 g·mL,1 for all the analytes. This proposed method demonstrated long-term stability and reproducibility with relative standard deviations less than 3% for both migration time and peak current (n=7), which could be successfully used for the determination of the analytes in green tea with satisfactory assay results. [source] Green tea for tinea manuum in bedridden patientsGERIATRICS & GERONTOLOGY INTERNATIONAL, Issue 1 2004Masahiko Fujii No abstract is available for this article. [source] Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusionsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2009Wei Zhao Summary Green tea is an unfermented tea containing a higher quantity of bioactive components. In this paper, the effects of pulsed electric field (PEF) treatments on the bioactive components (polyphenols, catechins and free amino acids), colour and flavour of green tea infusions were studied. PEF as a promising non-thermal sterilisation technology could efficiently retain polyphenols, catechins and original colour of green tea infusions with electric field strength from 20 to 40 kV cm,1 for 200 ,s. PEF treatments caused a significant increase in the total free amino acids of green tea infusions. The total free amino acids increased by 7.5% after PEF treatment at 40 kV cm,1. The increase in total amino acids induced by PEF treatment, especially to theanine, is beneficial for the quality of commercial ready-to-drink green tea infusion products. There was no significant effect of PEF treatment at 20 or 30 kV cm,1 on flavour compounds of green tea infusions. However, PEF treatment caused losses of volatiles in green tea infusions to different extents when PEF dosage was higher than a critical level. The total concentration of volatiles lost was approximately 10% after PEF treatment at 40 kV cm,1 for 200 ,s. [source] The green tea compound, (,)-epigallocatechin-3-gallate downregulates N-cadherin and suppresses migration of bladder carcinoma cellsJOURNAL OF CELLULAR BIOCHEMISTRY, Issue 2 2007Kimberly M. Rieger-Christ Abstract Green tea has been reported as potential dietary protection against numerous cancers and has been shown to have activity in bladder tumor inhibition in different animal models. The goal of this study was to examine the effects of (,)-epigallocatechin gallate (EGCG,the major phytochemical in green tea) on growth inhibition and behavior of human bladder carcinoma cells and to identify the altered signaling pathway(s) underlying the response to EGCG exposure. EGCG inhibited the in vitro growth of invasive bladder carcinoma cells with an IC50 range of 70,87 µM. At a concentration of 20 µM, EGCG decreased the migratory potential of bladder carcinoma cells with concomitant activation of p42/44 MAPK and STAT3 and inactivation of Akt. Using biochemical inhibitors of MAPK/ERK, and siRNA to knockdown STAT3 and Akt, inhibition of migration was recorded associated with Akt but not MAPK/ERK or STAT3 signaling in bladder cells. In addition, EGCG downregulated N-cadherin in a dose-dependent manner where reduction in N-cadherin expression paralleled declining migratory potential. Continuous feeding of EGCG to mice prior to and during the establishment of bladder carcinoma xenografts in vivo revealed >50% reduction in mean final tumor volume (P,,,0.05) with no detectable toxicity. EGCG inhibited bladder carcinoma cell growth and suppressed the in vitro migration capacity of cells via downregulation of N-cadherin and inactivation of Akt signaling. Continuous administration of EGCG to mice revealed significant inhibition of tumor growth in vivo indicating a possible preventative role for green tea in bladder cancer. J. Cell. Biochem. 102: 377,388, 2007. © 2007 Wiley-Liss, Inc. [source] Green tea extracts decrease carcinogen-induced mammary tumor burden in rats and rate of breast cancer cell proliferation in cultureJOURNAL OF CELLULAR BIOCHEMISTRY, Issue 3 2001Kathryn T. Kavanagh Abstract Epidemiological evidence suggests tea (Camellia sinensis L.) has chemopreventive effects against various tumors. Green tea contains many polyphenols, including epigallocatechin-3 gallate (EGCG), which possess anti-oxidant qualities. Reduction of chemically induced mammary gland carcinogenesis by green tea in a carcinogen-induced rat model has been suggested previously, but the results reported were not statistically significant. Here we have tested the effects of green tea on mammary tumorigenesis using the 7,12-dimethylbenz(a)anthracene (DMBA) Sprague-Dawley (S-D) rat model. We report that green tea significantly increased mean latency to first tumor, and reduced tumor burden and number of invasive tumors per tumor-bearing animal; although, it did not affect tumor number in the female rats. Furthermore, we show that proliferation and/or viability of cultured Hs578T and MDA-MB-231 estrogen receptor-negative breast cancer cell lines was reduced by EGCG treatment. Similar negative effects on proliferation were observed with the DMBA-transformed D3-1 cell line. Growth inhibition of Hs578T cells correlated with induction of p27Kip1 cyclin-dependent kinase inhibitor (CKI) expression. Hs578T cells expressing elevated levels of p27Kip1 protein due to stable ectopic expression displayed increased G1 arrest. Thus, green tea had significant chemopreventive effects on carcinogen-induced mammary tumorigenesis in female S-D rats. In culture, inhibition of human breast cancer cell proliferation by EGCG was mediated in part via induction of the p27Kip1 CKI. J. Cell. Biochem. 82:387,398, 2001. © 2001 Wiley-Liss, Inc. [source] A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEAJOURNAL OF SENSORY STUDIES, Issue 3 2007JEEHYUN LEE ABSTRACT A lexicon for describing green tea was developed using descriptive analysis methods. A highly trained, descriptive sensory panel identified, defined and referenced 31 flavor attributes for green tea. One-hundred and thirty-eight green tea samples from nine countries , China, India, Japan, Kenya, Korea, Sri Lanka, Taiwan, Tanzania and Vietnam , were selected to represent a wide range of green teas. Attributes could be categorized as "Green" (asparagus, beany, Brussels sprout, celery, parsley, spinach, green beans, green herb-like); "Brown" (ashy/sooty, brown spice, burnt/scorched, nutty, tobacco); "Fruity/Floral" (fruity, floral/perfumy, citrus, fermented); "Mouthfeel" (astringent, tooth-etching); "Basic Tastes" (overall sweet, bitter); and other attributes (almond, animalic, grain, musty/new leather, mint, seaweed, straw-like). Some attributes, such as green, brown, bitter, astringent and tooth-etching, were found in most samples, but many attributes were found in only a few samples. Green tea processors, food industry, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green teas. PRACTICAL APPLICATIONS Green tea (and white tea) processors, food industrialists, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green tea. [source] Effect of selenium spraying on green tea qualityJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2001Qiuhui Hu Abstract This research was conducted to determine the effects of different selenium treatments on the sensory and chemical qualities of green tea harvested in the summer tea-producing season. Green tea was produced from fresh tea leaves sprayed with sodium selenite or organically bound selenium solution. The results showed that the sweetness and aroma of green tea extracts were significantly increased and the astringent taste and bitterness were significantly reduced by selenium spraying during the summer tea-producing season. Significant differences in astringent taste, bitterness and sweetness of green tea extracts were found between sodium selenite and organically bound selenium treatments. The total amino acid and vitamin C contents of green tea were significantly increased and the ratio of polyphenols and amino acids was significantly decreased by selenium spraying. The vitamin C content of green tea during storage was more stable as a result of selenium treatment. No significant difference was found between sodium selenite and organically bound selenium treatments. These results demonstrate that the sensory and chemical qualities of green tea were significantly improved by selenium spraying. © 2001 Society of Chemical Industry [source] Mechanisms and Effects of Green Tea on Cardiovascular HealthNUTRITION REVIEWS, Issue 8 2007Arpita Basu PhD Green tea, rich in antioxidant and anti-inflammatory catechins, especially epigallocatechin gallate (EGCG), has been shown to reduce surrogate markers of atherosclerosis and lipid peroxidation, particularly LDL oxidation and malondialdehyde concentrations, in several in vitro, animal, and limited clinical studies. Epidemiological observations in Southeast Asian countries indicate an inverse correlation exists between habitual consumption of green tea beverages and the incidence of cardiovascular events. A few short-term clinical studies have reported its effects in attenuating biomarkers of oxidative stress and inflammation among smokers, and an ability to decrease postprandial lipemia in hypercholesterolemic subjects has also been suggested. However, further investigations are needed to confirm the potential role of green tea beverages and the safety of green tea supplements in reducing body fat, as well as other biomarkers of cardiovascular disease risks. [source] In vitro inhibition of CYP3A4 by herbal remedies frequently used by cancer patientsPHYTOTHERAPY RESEARCH, Issue 7 2009Silje Engdal Abstract The herbal remedies Natto K2, Agaricus, mistletoe, noni juice, green tea and garlic, frequently used by cancer patients, were investigated for their in vitro inhibition potential of cytochrome P-450 3A4 (CYP3A4) metabolism. To our knowledge, only garlic and green tea had available data on the possible inhibition of CYP3A4 metabolism. Metabolic studies were performed with human c-DNA baculovirus expressed CYP3A4. Testosterone was used as a substrate and ketoconazole as a positive quantitative inhibition control. The formation of 6- , -OH-testosterone was quantified by a validated HPLC methodology. Green tea was the most potent inhibitor of CYP3A4 metabolism (IC50: 73 µg/mL), followed by Agaricus, mistletoe and noni juice (1324, 3594, >10 000 µg/mL, respectively). All IC50 values were high compared with those determined for crude extracts of other herbal remedies. The IC50/IC25 ratios for the inhibiting herbal remedies ranged from 2.15 to 2.67, indicating similar inhibition profiles of the herbal inhibitors of CYP3A4. Garlic and Natto K2 were classified as non-inhibitors. Although Agaricus, noni juice, mistletoe and green tea inhibited CYP3A4 metabolism in vitro, clinically relevant systemic or intestinal interactions with CYP3A4 were considered unlikely, except for a probable inhibition of intestinal CYP3A4 by the green tea product. Copyright © 2009 John Wiley & Sons, Ltd. [source] In vitro anti-adhesive activity of green tea extract against pathogen adhesionPHYTOTHERAPY RESEARCH, Issue 4 2009Ji-Hye Lee Abstract Camellia sinensis polysaccharide has been reported to possess anti-adhesive activity against pathogens. The present study was designed to investigate whether hot water extracts obtained from green tea leaves might inhibit pathogen adhesion to human or mouse cell lines. Green tea extract-4 (CSI-4) with the maximum yield of 4% (w/v) is composed of a major proportion of carbohydrates containing 40% uronic acids, but lack of catechins. It showed strong inhibitory activities against hemagglutination mediated by pathogens Helicobacter pylori, Propionibacterium acnes and Staphylococcus aureus with the minimum inhibitory concentrations of 0.01-0.5 mg/mL. CSI-4 further demonstrated an inhibitory effect on the adhesion of these pathogens to host cell lines with the IC50 values (50% inhibition of adhesion) of 0.14,2.3 mg/mL. It exhibited the highest activity against P. acnes, but no inhibitory effects were observed against Lactobacillus acidophilus, Bifidobacterium bifidum, Escherichia coli, or Staphylococcus epidermidis. Our results suggest that CSI-4 may exert a selective anti-adhesive effect against certain pathogenic bacteria with no adverse effects against beneficial or commensal bacteria. Copyright © 2008 John Wiley & Sons, Ltd. [source] Green tea: Health benefits as cancer preventive for humansTHE CHEMICAL RECORD, Issue 3 2005Hirota Fujiki Abstract Green tea is an acknowledged cancer preventive in Japan. The aim of this review article is to develop the concept of cancer prevention with green tea beverage for humans, which has largely been our exclusive research territory. This paper briefly reviews several topics, beginning with the introduction of our initial work on penta- O -galloyl-,-D-glucose and (,)-epigallocatechin gallate (EGCG), the main constituent of green tea extract. The mechanisms of EGCG action, particularly the reduction of TNF-, are discussed, and we show how use of 3H-EGCG revealed a wide range of target organs for cancer prevention. The results of an epidemiological study in Saitama Prefecture allowed us to determine the cancer preventive amount of green tea,10 Japanese-size cups per day, about 2.5,g green tea extract,which made it possible for us to introduce the two-stage strategy of cancer prevention with green tea. The first stage is the delay of cancer onset for the general population. The second stage is the prevention of recurrence of cancer for patients following cancer treatment. Combination cancer prevention with green tea and cancer preventive drugs is proving especially beneficial for Japanese, who drink green tea every day. And finally, the stimulating comments of Prof. Jim Watson have encouraged green tea scientists. © 2005 The Japan Chemical Journal Forum and Wiley Periodicals, Inc. Chem Rec 5: 119,132; 2005: Published online in Wiley InterScience (www.interscience.wiley.com) DOI 10.1002/tcr.20039 [source] Capillary electrophoretic separation of biologically active amines and acids using nanoparticle-coated capillariesELECTROPHORESIS, Issue 9 2008Yu-Fen Huang Abstract This manuscript describes dynamic coating of capillaries with poly(L -lysine) (PLL) and silica nanoparticles (SiO2 NPs) and use of the as-prepared capillaries for the separation of biogenic amines and acids by CE in conjunction with LIF detection. The directions of EOF are controlled by varying the outmost layer of the capillaries with PLL and SiO2 NPs, respectively. Over the pH range 3.0,5.0, the (PLL,SiO2NP)n,PLL capillaries have an EOF toward the anodic end and are more suitable for the separation of acids with respect to speed, while the (PLL,SiO2NP)n capillaries have an EOF toward the cathodic end and are more suitable for the separation of biogenic amines regarding speed and sensitivity. The separations of standard solutions containing five amines and two acids by CE with LIF detection using (PLL,SiO2NP)2,PLL and (PLL,SiO2NP)3 capillaries were accomplished within 10 and 7,min, providing plate numbers of 3.8 and 5.0×104,plates/m for 5-hydroxytryptamine (5-HT), respectively. The LODs for 5-HT and 5-hydroxyindole-3-acetic acid (5-HIAA) are 32 and 2,nM and 0.2 and 1.5,nM when using the (PLL,SiO2NP)2,PLL and (PLL,SiO2NP)3 capillaries, respectively. Identification and quantification of 5-HIAA, homovanillic acid, and DL -vanillomandelic acid in urine samples from a male before and after drinking green tea were tested to validate practicality of the present approach. The results show that the (PLL,SiO2NP)2,PLL capillary provides greater resolving power, while the (PLL,SiO2NP)3 capillary provides better sensitivity, higher efficiency, and longer durability for the separation of the amines and acids. [source] The use of complementary therapy by men with prostate cancer in the UKEUROPEAN JOURNAL OF CANCER CARE, Issue 5 2008S. WILKINSON The study aims were to determine the use of complementary therapies (CT) by men with prostate cancer, and to explore factors influencing CT use and attitudes toward CT use. A cross-sectional survey design was used in which a postal questionnaire was mailed to an eligible sample of 405 patients with prostate cancer receiving outpatient treatment in a London teaching hospital. The primary outcomes were the prevalence of CT use and the relationship between CT use and mental health status. Two hundred and ninety-four patients (73%) responded, of whom 25% were using CT. The most frequently used CTs were vitamins, low-fat diets, lycopene and green tea. Multivariate analyses revealed no differences in mental health scores between CT users and non-users. CT users were younger (OR 0.93, 95% CI 0.89,0.97) and were more likely to be receiving conservative management in the form of ,active surveillance' (OR 5.23, 95% CI 1.78,15.41) compared with non-users. Over half of the participants (55%) wanted to learn more about CT. Forty-three per cent of CT users had not informed any doctor about their CT use. Clinicians need to be aware of the prevalence of CT use amongst patients with prostate cancer, considering the potential harm that could be caused by interactions with conventional treatments. [source] Stabilization of phytosterols in rapeseed oil by natural antioxidants during heatingEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 11 2009Dominik Kmiecik Abstract Antioxidants are substances that can reduce negative changes in fat. Many antioxidants are very effective during storage, but during heating they lose their properties. It is very important to find antioxidants that will be stable at high temperatures and protect fat throughout the entire frying process. The aim of this study was to estimate the effect of natural and synthetic antioxidants on changes in phytosterols of rapeseed oil during heating. Oil with antioxidants was heated at 180,°C for 4,h in a Rancimat® and in an Oxidograph®. Ethanol extract of rosemary, ethanol extract of green tea, and BHT were used in the study. The contents of phytosterols (sitosterol, campesterol, avenasterol, brassicasterol, stigmasterol) and oxyphytosterols (7,- and 7,-hydroxysterol, 5,,6,- and 5,,6,-epoxysterol, 7-ketosterol and triols) were estimated by gas chromatography. In all samples with antioxidants, a lower decrease of phytosterols and a lower increase of total oxyphytosterols were observed in comparison with the control sample (without antioxidant). The antioxidant effect depends on the type of the antioxidant and the heating conditions. The best results were observed in samples with natural antioxidants. BHT was a substance that protected phytosterols as well, but not as effectively as the other antioxidants. [source] Similar reductions in body-weight for placebo and green teaFOCUS ON ALTERNATIVE AND COMPLEMENTARY THERAPIES AN EVIDENCE-BASED APPROACH, Issue 2 2006Article first published online: 14 JUN 2010 [source] No effect of Chinese green tea on body-weight of patients with polycystic ovary syndromeFOCUS ON ALTERNATIVE AND COMPLEMENTARY THERAPIES AN EVIDENCE-BASED APPROACH, Issue 2 2006Article first published online: 14 JUN 2010 [source] A systematic review on green tea and gastrointestinal cancer riskFOCUS ON ALTERNATIVE AND COMPLEMENTARY THERAPIES AN EVIDENCE-BASED APPROACH, Issue 1 2003F Borrelli [source] Carbonyl reductase 1 as a novel target of (,)-epigallocatechin gallate against hepatocellular carcinoma,HEPATOLOGY, Issue 2 2010Weixue Huang Human carbonyl reductase 1 (CBR1) converts the antitumor drug and anthracycline daunorubicin (DNR) into the alcohol metabolite daunorubicinol (DNROL) with significantly reduced antitumor activity and cardiotoxicity, and this limits the clinical use of DNR. Inhibition of CBR1 can thus increase the efficacy and decrease the toxicity of DNR. Here we report that (,)-epigallocatechin gallate (EGCG) from green tea is a promising inhibitor of CBR1. EGCG directly interacts with CBR1 and acts as a noncompetitive inhibitor with respect to the cofactor reduced nicotinamide adenine dinucleotide phosphate and the substrate isatin. The inhibition is dependent on the pH, and the gallate moiety of EGCG is required for activity. Molecular modeling has revealed that EGCG occupies the active site of CBR1. Furthermore, EGCG specifically enhanced the antitumor activity of DNR against hepatocellular carcinoma SMMC7721 cells expressing high levels of CBR1 and corresponding xenografts. We also demonstrated that EGCG could overcome the resistance to DNR by Hep3B cells stably expressing CBR1 but not by RNA interference of CBR1-HepG2 cells. The level of the metabolite DNROL was negatively correlated with that of EGCG in the cell extracts. Finally, EGCG decreased the cardiotoxicity of DNR in a human carcinoma xenograft model with both SMMC7721 and Hep3B cells in mice. Conclusion: These results strongly suggest that EGCG can inhibit CBR1 activity and enhance the effectiveness and decrease the cardiotoxicity of the anticancer drug DNR. These findings also indicate that a combination of EGCG and DNR might represent a novel approach for hepatocellular carcinoma therapy or chemoprevention. (HEPATOLOGY 2010;) [source] Inhibition of tumour invasion and angiogenesis by epigallocatechin gallate (EGCG), a major component of green teaINTERNATIONAL JOURNAL OF EXPERIMENTAL PATHOLOGY, Issue 6 2001Young D. Jung Epidemiological studies have suggested that consumption of green tea may decrease cancer risk. In addition, abundant pre-clinical data from several laboratories have provided convincing evidence that polyphenols present in green tea afford protection against cancer in both in vivo and in vitro studies. Recently, epigallocatechin gallate (EGCG), a putative chemopreventive agent and a major component of green tea, was reported to inhibit tumour invasion and angiogenesis, processes that are essential for tumour growth and metastasis. Understanding the basic principles by which EGCG inhibits tumour invasion and angiogenesis may lead to the development of new therapeutic strategies, in addition to supporting the role of green tea as a cancer chemopreventive agent. [source] A simple and rapid turbidimetric method for determining catechins in beveragesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2010Motokazu Nakayama Summary We have developed a simple and rapid turbidimetric method to determine catechins based on the fact that many polyphenols produce hydrogen peroxide in an alkaline environment and that hydrogen peroxide oxidises cerium to generate cerium oxide precipitates. Four catechins (epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate) aggregated with these precipitates to form massive precipitates with increased turbidity. The catechins solution (0.18 mL) was mixed with 0.02 mL of 1% CeCl3 solution, and absorbance (650 nm) was measured immediately after agitation for 3 min using a spectrophotometer. Absorbance was strongly correlated (0.99) with the concentration of each catechin compound. For commercially bottled green tea, the estimated catechin content determined using this turbidimetric method showed better correlation with the content determined by high-performance liquid chromatography than that determined using ferrous tartrate method, which is the official Japanese method for determining the tannin content of green tea. [source] The green tea compound, (,)-epigallocatechin-3-gallate downregulates N-cadherin and suppresses migration of bladder carcinoma cellsJOURNAL OF CELLULAR BIOCHEMISTRY, Issue 2 2007Kimberly M. Rieger-Christ Abstract Green tea has been reported as potential dietary protection against numerous cancers and has been shown to have activity in bladder tumor inhibition in different animal models. The goal of this study was to examine the effects of (,)-epigallocatechin gallate (EGCG,the major phytochemical in green tea) on growth inhibition and behavior of human bladder carcinoma cells and to identify the altered signaling pathway(s) underlying the response to EGCG exposure. EGCG inhibited the in vitro growth of invasive bladder carcinoma cells with an IC50 range of 70,87 µM. At a concentration of 20 µM, EGCG decreased the migratory potential of bladder carcinoma cells with concomitant activation of p42/44 MAPK and STAT3 and inactivation of Akt. Using biochemical inhibitors of MAPK/ERK, and siRNA to knockdown STAT3 and Akt, inhibition of migration was recorded associated with Akt but not MAPK/ERK or STAT3 signaling in bladder cells. In addition, EGCG downregulated N-cadherin in a dose-dependent manner where reduction in N-cadherin expression paralleled declining migratory potential. Continuous feeding of EGCG to mice prior to and during the establishment of bladder carcinoma xenografts in vivo revealed >50% reduction in mean final tumor volume (P,,,0.05) with no detectable toxicity. EGCG inhibited bladder carcinoma cell growth and suppressed the in vitro migration capacity of cells via downregulation of N-cadherin and inactivation of Akt signaling. Continuous administration of EGCG to mice revealed significant inhibition of tumor growth in vivo indicating a possible preventative role for green tea in bladder cancer. J. Cell. Biochem. 102: 377,388, 2007. © 2007 Wiley-Liss, Inc. [source] Green tea extracts decrease carcinogen-induced mammary tumor burden in rats and rate of breast cancer cell proliferation in cultureJOURNAL OF CELLULAR BIOCHEMISTRY, Issue 3 2001Kathryn T. Kavanagh Abstract Epidemiological evidence suggests tea (Camellia sinensis L.) has chemopreventive effects against various tumors. Green tea contains many polyphenols, including epigallocatechin-3 gallate (EGCG), which possess anti-oxidant qualities. Reduction of chemically induced mammary gland carcinogenesis by green tea in a carcinogen-induced rat model has been suggested previously, but the results reported were not statistically significant. Here we have tested the effects of green tea on mammary tumorigenesis using the 7,12-dimethylbenz(a)anthracene (DMBA) Sprague-Dawley (S-D) rat model. We report that green tea significantly increased mean latency to first tumor, and reduced tumor burden and number of invasive tumors per tumor-bearing animal; although, it did not affect tumor number in the female rats. Furthermore, we show that proliferation and/or viability of cultured Hs578T and MDA-MB-231 estrogen receptor-negative breast cancer cell lines was reduced by EGCG treatment. Similar negative effects on proliferation were observed with the DMBA-transformed D3-1 cell line. Growth inhibition of Hs578T cells correlated with induction of p27Kip1 cyclin-dependent kinase inhibitor (CKI) expression. Hs578T cells expressing elevated levels of p27Kip1 protein due to stable ectopic expression displayed increased G1 arrest. Thus, green tea had significant chemopreventive effects on carcinogen-induced mammary tumorigenesis in female S-D rats. In culture, inhibition of human breast cancer cell proliferation by EGCG was mediated in part via induction of the p27Kip1 CKI. J. Cell. Biochem. 82:387,398, 2001. © 2001 Wiley-Liss, Inc. [source] Phytoceuticals: Mighty but ignored weapons against Helicobacter pylori infectionJOURNAL OF DIGESTIVE DISEASES, Issue 3 2008Sun-Young LEE Helicobacter pylori (H. pylori) infection causes peptic ulcer disease, mucosa-associated lymphoid tissue (MALT) lymphomas and gastric adenocarcinomas, for which the pathogenesis of chronic gastric inflammation prevails and provides the pathogenic basis. Since the role of H. pylori infection is promoting carcinogenesis rather than acting as a direct carcinogen, as several publications show, eradication alone cannot be the right answer for preventing H. pylori -associated gastric cancer. Therefore, a non-antimicrobial approach has been suggested to attain microbe-associated cancer prevention through controlling H. pylori -related chronic inflammatory processes and mediators responsible for carcinogenesis. Phytoceutical is a term for plant products that are active on biological systems. Phytoceuticals such as Korean red ginseng, green tea, red wine, flavonoids, broccoli sprouts, garlic, probiotics and flavonoids are known to inhibit H. pylori colonization, decrease gastric inflammation by inhibiting cytokine and chemokine release, and repress precancerous changes by inhibiting nuclear factor-kappa B DNA binding, inducing profuse levels of apoptosis and inhibiting mutagenesis. Even though further unsolved issues are awaited before phytoceuticals are accepted as a standard treatment for H. pylori infection, phytoceuticals can be a mighty weapon for either suppressing or modulating the disease-associated footprints of H. pylori infection. [source] ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEAJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2010SHENG-DUN LIN ABSTRACT Cold and hot water extracts (2, 6 and 10%) were prepared from parching green tea and its antioxidant properties studied and potential antioxidant components determined. Yields of hot water extracts (17.53,28.63%) were significantly higher than those of cold water extracts (13.34,16.14%). The half maximal effective concentration (EC50) values in antioxidant activity and reducing power were 2.17,2.75 and 0.22,0.30 mg/mL, respectively. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were comparable. EC50 values in scavenging ability on hydroxyl radicals and chelating ability on ferrous ions were 3.31,4.54 and 1.63,3.09 mg/mL, respectively. Contents of total phenols were 220.52,339.83 mg/g whereas those of total catechins in cold and hot water extracts were 130.22,146.28 mg/g and 136.40,191.33 mg/g, respectively. Based on the results obtained, hot water extracts were more effective in antioxidant activity, reducing power and scavenging ability on hydroxyl radicals but less effective in chelating ability on ferrous ions. PRACTICAL APPLICATIONS Tea is one of popular drinks in the world. The consumption of green tea is especially popular in Asia, mainly for its health benefits. Parched tea is a Chinese style green tea, which is different from the Japanese style steamed tea. Recently, the tea prepared by brewing tea leaves in cold water has become a new choice in Taiwan in addition to traditionally hot water-brewed tea. Results from this research, the cold and hot water extracts of green tea are good antioxidant. Besides, green tea is also reported to reduce serum cholesterol levels and inhibit hypertension, mutagenesis, and tumourigenesis in several experiments in vitro and in vivo. Therefore, the extract of green tea has the potential to be developed into new health foods, and the cold brewing would be a new alternative way to make a tea. [source] | |||||||||||||||||||||||||||||||