Reading the tea-leaves: How architecture has evolved at the high end

Author(s):  
Peter Kogge
Keyword(s):  
2007 ◽  
Vol 12 (1) ◽  
pp. 35-39 ◽  
Author(s):  
Dae-Jin Kim ◽  
Dae-Soo Chung ◽  
Sung-Chul C. Bai ◽  
Hyeong-Soo Kim ◽  
Yu-Bang Lee

Author(s):  
Ali Forouzanfar ◽  
Hamideh Sadat Mohammadipour ◽  
Fatemeh Forouzanfar

: Periodontal diseases are highly prevalent and can affect high percentage of the world population. Oxidative stress and inflammation plays an important role in the pathogenesis of periodontal diseases. Nowadays, more attention has been focused on the herbal remedies in the field of drug discovery. Green tea is an important source of polyphenol antioxidants, it has long been used as a beverage worldwide. The most interesting polyphenol components of green tea leaves that are related with health benefits are the catechins. Taken together this review suggested that green tea with its wide spectrum of activities could be a healthy alternative for controlling the damaging reactions seen in periodontal diseases.


Author(s):  
Khadijah Costley White

This chapter looks at how the media explained, critiqued, and reported on their own role in the branding and coverage of the Tea Party, and what that says about news media function and convergence in a headphone culture. Whether it was a “media war” on Fox News, a reporter’s rant at CNBC, or a defamatory online video triggering the dismissal of a high-ranking Obama appointee for “racism,” one thing was clear—at its core, Tea Party news narratives were also a story about modern journalism. This section of the book explains how members of the news media portrayed (implicitly and explicitly) their own roles, functions, and values as they advanced the Tea Party’s recognition, messaging, and growth through the logics, action, and discourse of branding.


Author(s):  
Syie Luing Wong ◽  
Mohamed Hizam Mohamed Noor ◽  
Norzita Ngadi ◽  
Ibrahim Mohammed Inuwa ◽  
Ramli Mat ◽  
...  

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1144
Author(s):  
Aliyu Dantani Abdullahi ◽  
Pratthana Kodchasee ◽  
Kridsada Unban ◽  
Thanawat Pattananandecha ◽  
Chalermpong Saenjum ◽  
...  

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based process (NFP) and filamentous fungi-based process (FFP) had elevated levels of total polyphenols, total tannins, and condensed tannins compared to young and mature tea leaves. The antioxidant studies also showed better the half-maximal inhibitory concentration (IC50) values for fermented leaves in both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity assays as well as improved ferric reducing antioxidant power (FRAP) compared to young and mature tea leaves. Extracts of NFP and FFP samples at concentrations of 50 and 100 ppm showed better protective effects against hydrogen peroxide (H2O2)-induced intracellular reactive oxygen species (ROS) production in HT-29 colorectal cells without exerting cytotoxicity. Additionally, lipopolysaccharide (LPS)-induced production of nitric oxide (a proinflammatory mediator as well as a reactive nitrogen species) was also inhibited by these fermented Miang extracts with an IC50 values of 17.15 μg/mL (NFP), 20.17 μg/mL (FFP), 33.96 μg/mL (young tea leaves), and 31.33 μg/mL (mature tea leaves). Therefore, both NFP-Miang and FFP-Miang showed the potential to be targeted as natural bioactive functional ingredients with preventive properties against free radical and inflammatory-mediated diseases.


2021 ◽  
Vol 1 (3) ◽  
pp. 310-315
Author(s):  
Naixin Kang ◽  
Jianping Zhao ◽  
Ying Zhou ◽  
Zhiru Peng ◽  
Yanli Liu ◽  
...  

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