scholarly journals Role of Reduced Glutathione and Nitric Oxide in the Black Tea Extract-Mediated Protection Against Ulcerogen-Induced Changes in Motility and Gastric Emptying in Rats

2001 ◽  
Vol 85 (4) ◽  
pp. 358-364 ◽  
Author(s):  
Swapna Maity ◽  
Joseph Rajan Vedasiromoni ◽  
Lalima Chaudhuri ◽  
Dilip Kumar Ganguly
Keyword(s):  
Nitric Oxide ◽  
Gastric Emptying ◽  
Reduced Glutathione ◽  
Black Tea ◽  
Black Tea Extract ◽  
Tea Extract ◽  
Induced Changes

scholarly journals Black tea extract ameliorates indomethacin induced changes in testicular histopathology of albino rats

2014 ◽  
Vol 6 (3) ◽  
pp. 53-57
Author(s):  
Ishwar B Bagoji ◽  
Doshi MA ◽  
Saeed Yendigeri ◽  
Patil BG ◽  
Patil BB ◽  
...  
Keyword(s):  
Black Tea ◽  
Albino Rats ◽  
Black Tea Extract ◽  
Tea Extract ◽  
Induced Changes

scholarly journals The protective role of black tea extract against indomethacin-induced toxicity in the prostate gland of rats

2020 ◽  
Vol 5 (3) ◽  
pp. 43
Author(s):  
IshwarB Bagoji ◽  
GA Hadimani ◽  
RS Bulagouda ◽  
MK Qureshi ◽  
KusalK Das
Keyword(s):  
Prostate Gland ◽  
Black Tea ◽  
Protective Role ◽  
Black Tea Extract ◽  
Tea Extract

scholarly journals Investigating chemical changes during Snake fruit and Black tea Kombucha fermentation and the associated immunomodulatory activity in Salmonella typhi-infected mice

10.5219/1416 ◽  
2020 ◽  
Vol 14 ◽  
pp. 995-1000
Author(s):  
Elok Zubaidah ◽  
Vania Valencia ◽  
Muhaimin Rifa'i ◽  
Ignatius Srianta ◽  
Ihab Tewfik
Keyword(s):  
Immune System ◽  
Room Temperature ◽  
Black Tea ◽  
Salmonella Typhi ◽  
Immunomodulatory Activity ◽  
Chemical Changes ◽  
Black Tea Extract ◽  
Fermentation Parameters ◽  
Tea Extract

This study uncovered the chemical changes during kombucha's fermentation process and revealed the associated immunomodulatory activity in Salmonella typhi-infected mice. The snake fruit juice and black tea extract were processed into kombucha (a beverage known for its health benefits) by fermentation with SCOBY culture at room temperature for  14 days. Snake fruit kombucha showed high changes in fermentation parameters (total acidity, pH, and total sugar), as well as bioactive compounds and antioxidant activity. Salmonella typhi demonstrated a reduction in the population of CD8+TNFα+ and CD4+IFNγ+ of infected experimental animals. Both snake fruit kombucha and black tea kombucha have the potential to be utilized as an immunomodulator to circumvent unstable conditions of the immune system caused by Salmonella typhi. Black tea kombucha and snake fruit kombucha cancan raise the production of CD8+TNFα+ and CD4+IFNγ+ in mice infected with Salmonella typhi. In the group of normal mice, black tea and snake fruit kombucha were able to lower down the production of CD8+TNFα+, which is a potent mechanism to modulate the immune system. Further research is required to highlight the mechanism and role of black tea kombucha and snake fruit kombucha in the immune response that modulates and treats infection by Salmonella typhi.

scholarly journals Protective Role of Black Tea Extract against Nonalcoholic Steatohepatitis-Induced Skeletal Dysfunction

2011 ◽  
Vol 2011 ◽  
pp. 1-12 ◽  
Author(s):  
Subhra Karmakar ◽  
Sangita Majumdar ◽  
Anasuya Maiti ◽  
Monalisa Choudhury ◽  
Aniruddha Ghosh ◽  
...  
Keyword(s):  
Calcium Homeostasis ◽  
Nonalcoholic Steatohepatitis ◽  
Black Tea ◽  
Control Group ◽  
Tartrate Resistant Acid Phosphatase ◽  
Protective Agent ◽  
Bone Parameters ◽  
Black Tea Extract ◽  
Tea Extract

Aim. This paper aimed to examine the chemoprotective actions of aqueous black tea extract (BTE) against nonalcoholic steatohepatitis- (NASH-) induced skeletal changes in rats.Material. Wistar rats (body wt. 155–175 g) of both sexes, aged 4–5 months, were randomly assigned to 3 groups; Group A (control), Group B (60% high-fat diet; HFD), and Group C (HFD + 2.5% BTE).Methods. Several urinary (calcium, phosphate, creatinine, and calcium-to-creatinine ratio) serum (alkaline phosphatase and serum tartrate-resistant acid phosphatase), and molecular markers of bone turnover (receptor activator of NF-κB ligand (RANKL), osteoprotegerin (OPG), and estrogen) were tested. Also, several bone parameters (bone density, bone tensile strength, bone mineral content, and bone histology) and calcium homeostasis were checked.Results. Results indicated that HFD-induced alterations in urinary, serum, and bone parameters as well as calcium homeostasis, all could be significantly ameliorated by BTE supplementation.Conclusion. Results suggest a potential role of BTE as a protective agent against NASH-induced changes in bone metabolism in rats.

Protective role of black tea and vitamin C during sub-acute toxicity of carbofuran in rats

2016 ◽  
Vol 6 (2) ◽  
pp. 0-0 ◽  
Author(s):  
D. Kumar ◽  
B. Sharma ◽  
SI Rizvi
Keyword(s):  
Oxidative Stress ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Defense Mechanism ◽  
Therapeutic Potential ◽  
Black Tea ◽  
Protective Role ◽  
Black Tea Extract ◽  
Tea Extract

Purpose: Carbofuran toxicity on rats was studied during sub-acute exposure. This work was undertaken to evaluate the protective effect of aqueous black tea extract and vitamin C against a rat model of oxidative stress induced by treatment with carbofuran, an organocarbamate insecticide. Materials and methods: The levels of lipid peroxidation, reduced glutathione and ascorbic acid were assessed by determining the extent of oxidative stress in the erythrocytes of rats. Results: The results clearly demonstrated that the treatment of rats with sub-acute concentration of carbofuran caused significant elevation in the levels of oxidative stress and decrease in the contents of glutathione and ascorbic acid. The introduction of black tea extract and vitamin C augmented the antioxidant defense mechanism in alleviating the carbofuran induced oxidative stress. Conclusion: The findings that the pretreatment with black tea and vitamin C can mitigate carbofuran induced toxicity lend evidence that supplementation with either black tea extract and/or vitamin C have a therapeutic potential in amelioration of oxidative stress in mammalian systems

Theaflavin Enriched Black Tea Extract Alleviates Diabetic Nephropathy by Suppressing Hyperglycaemia-Mediated Oxidative Stress and Inflammation in Streptozotocin-Induced Rats

2020 ◽  
Vol 10 ◽  
Author(s):  
Dhrubajyoti Sarkar ◽  
Sekhar Kumar Bose ◽  
Tania Chakraborty ◽  
Souvik Roy
Keyword(s):  
Oxidative Stress ◽  
Diabetic Nephropathy ◽  
Blood Glucose ◽  
Blood Urea Nitrogen ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Urea Nitrogen ◽  
Black Tea Extract ◽  
Tea Extract

Background: Diabetic nephropathy (DN), a microvascular complication of diabetes has been a significant health issue globally. However, theaflavin enriched black tea extract (BTE-TF) could restrain DN. Objective: The main objective of this exploration was to elucidate the effect of BTE-TF on DN, though the underlying mechanism remains unclear and requires further investigation. Method: The tea leaves were fermented to get black tea extract. Total phenolic content and HPLC were carried out to determine the phenolic content and theaflavin in the extract. Streptozotocin induced diabetic rats were treated with 100, 200, and 400 mg/kg/day BTE-TF extract for 12 weeks. Biochemical parameters like blood glucose, creatinine, blood urea nitrogen (BUN), triglyceride and antioxidant parameters of kidney tissue were measured. Histology, immunohistochemistry and TUNEL assay were performed to observe the effect of the extract with comparison to the standard drug (Metformin 200mg/kg/day). Result: Treated animals exhibited reduced blood glucose levels, blood urea nitrogen (BUN), creatinine, and serum triglycerides. Further, BTE-TF restored the histological alterations in the kidney. Chronic hyperglycaemia resulted in a significant increase in oxidative stress and pro-inflammatory cytokines of NF-kβ pathway. BTE-TF attenuated oxidative stress (p<0.01), inflammation (p<0.05) and apoptosis (p<0.05). Conclusion: This study suggests that BTE-TF exerts a protective role against diabetes-induced renal injury by ameliorating oxidative stress, inflammation, and apoptosis.

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

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