scholarly journals Green Tea Extract (Camellia sinensis) Fermented byLactobacillus fermentumAttenuates Alcohol-Induced Liver Damage

2012 ◽  
Vol 76 (12) ◽  
pp. 2294-2300 ◽  
Author(s):  
Jong Ho PARK ◽  
Younghoon KIM ◽  
Sae Hun KIM
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Liver Damage ◽  
Green Tea Extract ◽  
Tea Extract

scholarly journals Streptococcus Alpha growth in gingivitis patient’s dental plaque after rinsing with green tea extract (Camellia Sinensis)

2007 ◽  
Vol 19 (1) ◽  
Author(s):  
Isti Endah Kurniwati ◽  
Juni Handajani ◽  
Regina TC. Tandelilin
Keyword(s):  
Treatment Group ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Dental Plaque ◽  
Health Benefit ◽  
Green Tea Extract ◽  
Control Group ◽  
Research Subjects ◽  
Significant Difference ◽  
Tea Extract

Green tea (Camellia sinensis) has been widely known as a healthy drink since long time ago. One of the substances in green tea which can give health benefit is catechin, an antibacterial substance. The purpose of this research is to know the efficacy of rinsing with green tea extract to Streptococcus alpha growth on gingivitis patient’s dental plaque. The research subjects include 30 mild gingivitis patients, and these subjects are divided into two groups: treatment group (20 patients) and control group (10 patients). Ten patients of treatment group rinse their mouth with 0.25% green tea extract and 10 other patients with 0.5% green tea extract. Meanwhile, control group use Bactidol (0.1% Hexetidine). Rinsing the mouth is performed every morning and night for five days. Sampling is conducted on the first and sixth day. Before rinsing data is analyzed using ANOVA and the result shows a significant difference. ANAVA testing then is done using proportion value. ANAVA Testing result shows that there is no significant difference among the patients in the treatment group. This result indicates that the effect of rinsing with 0.25% and 0.5% green tea extract is equivalent to the control (0.1% Hexetidine) to inhibit S. alpha growth on mild gingivitis patient’s dental plaque. From these two concentrations, it has not been known which one is the most effective concentration to inhibit S. alpha growth on mild gingivitis patient.

scholarly journals Green Tea Extract Co-administered with a Polymer Effectively Prevents Alcoholic Liver Damage by Prolonged Inhibition of Alcohol Absorption in Mice

2012 ◽  
Vol 48 (1) ◽  
pp. 59-67 ◽  
Author(s):  
Jae-Hyung Park ◽  
Sun-Joo Kim ◽  
Ilseon Hwang ◽  
Ki-Cheor Bae ◽  
Jae-Hoon Bae ◽  
...  
Keyword(s):  
Green Tea ◽  
Liver Damage ◽  
Green Tea Extract ◽  
Tea Extract

scholarly journals Effect of camellia sinensis extract on the expression level of transcription factors and cytochrome p450 genes coding phase i drug-metabolizing enzymes

2013 ◽  
Vol 59 (4) ◽  
pp. 45-59
Author(s):  
Anna Bogacz ◽  
Monika Karasiewicz ◽  
Joanna Bartkowiak-Wieczorek ◽  
Marcin Ożarowski ◽  
Agnieszka Seremak-Mrozikiewicz ◽  
...  
Keyword(s):  
Transcription Factors ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Mrna Level ◽  
Green Tea Extract ◽  
Expression Level ◽  
Gene Transcript ◽  
Mrna Levels ◽  
Clinically Significant ◽  
Tea Extract

Abstract Green tea (Camellia sinensis) is widely used as a popular beverage and dietary supplement that can significantly reduce the risk of many diseases. Despite the widespread use of green tea, the data regarding the safety as well as herb-drug interactions are limited. Therefore, the aim of our study was to assess the influence of standardized green tea extract (GTE) containing 61% catechins and 0.1% caffeine on the expression level of rat CYP genes and the corresponding transcription factors expression by realtime PCR. The findings showed that GTE resulted in a significant decrease of CYP2C6 expression level by 68% (p<0.001). In case of CYP3A1 and CYP3A2, the mRNA levels were also reduced by extract but in a lesser degree compared to CYP2C6. Simultaneously the significant increase in the mRNA level of CAR, RXR and GR factors was observed by 54% (p<0.05), 79% (p<0.001) and 23% (p<0.05), respectively after 10 days of green tea extract administration. In addition, there was noted a small increase of CYP1A1 expression level by 21% (p>0.05) was noted. No statistically significant differences were observed for CYP1A2 and CYP2D1/2. In the same study we observed an increase in amount of ARNT gene transcript by 27% (p<0.05) in the long-term use. However, green tea extract showed the ability to stimulate HNF-1α both after 3 and 10 days of treatment by 30% (p<0.05) and 80% (p<0.001), respectively. In contrast, no change was observed in the concentration of HNF-4α cDNA. These results suggest that GTE may change the expression of CYP enzymes, especially CYP2C6 (homologue to human CYP2C9) and may participate in clinically significant interactions with drugs metabolized by these enzymes.

scholarly journals Suppressive effects of mead acid supplementation on acute liver damage derived from green tea extract

2021 ◽  
Vol 30 (1) ◽  
pp. 60-72
Author(s):  
Yuichi Kinoshita ◽  
Akiko Takenouchi ◽  
Momoka Chatani ◽  
Masahiro Yoshioka ◽  
Yuko Emoto ◽  
...  
Keyword(s):  
Green Tea ◽  
Liver Damage ◽  
Green Tea Extract ◽  
Acute Liver Damage ◽  
Mead Acid ◽  
Acid Supplementation ◽  
Tea Extract

scholarly journals Effect of green tea extract (Camellia sinensis) on the spermatic parameters of Wistar rats submitted or not to testicular heat shock

2020 ◽  
Vol 17 (2) ◽  
Author(s):  
Joane Isis Travassos Vieira ◽  
Taylane Alves da Silva ◽  
Williane Maria Pereira Barbosa ◽  
Gabriela Lima de Azevêdo ◽  
Lúcia Cristina Pereira Arruda ◽  
...  
Keyword(s):  
Heat Shock ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Wistar Rats ◽  
Green Tea Extract ◽  
Tea Extract

scholarly journals PENGARUH PENGGUNAAN EKSTRAK DAUN TEH HIJAU (Camellia sinensis) PADA PROSES PEMBUATAN NAGET DAGING SAPI TERHADAP SIFAT KIMIA

2020 ◽  
Vol 1 (1) ◽  
pp. 34
Author(s):  
Muhammad Fakhri Maulana ◽  
Lilis Suryaningsih ◽  
Andry Pratama
Keyword(s):  
Moisture Content ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Design Method ◽  
Chemical Properties ◽  
Fat Content ◽  
Green Tea Extract ◽  
Polyphenol Content ◽  
Randomized Design ◽  
Tea Extract

Green tea is known as a plant who has many purpose as well as an antioxidant sources. The purpose of this research is to find out the effect of adding green tea (Camellia sinensis) extract in beef nuggets on chemical properties (moisture content, fat content, and polyphenol content). This research is an experimental research using completely randomized design method with 4 treatments and 5 repetition. The treatment that given was P1= beef nugget with no added green tea extract, P2= beef nugget + 0,5% green tea extract, P3= beef nugget + 1% green tea extract, and P4= beef nugget + 1,5% green tea extract with 5 repetition. Chemical analysis that used in this research is moisture content analysis, fat content, and polyphenols content. The obtained results then tested with anova, duncan, and polynomial test. The results showed that the treatment had a significantly real effect on polyphenols content but not on the moisture content and fat content. The addition of 1,5% green tea (Camellia sinensis) extract increase the polyphenol content of 305,96 mg/kg and influence 80,79% of the polyphenol content.

scholarly journals Developing a Low-fat Drinking Yoghurt by Incorporating Green Tea (Camellia sinensis) Extract as a Functional Ingredient

2021 ◽  
Author(s):  
R.A.A.S. Ranasinghe ◽  
M.P. Edirisinghe ◽  
W.A.D. Nayananjalie
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Titratable Acidity ◽  
Green Tea Extract ◽  
Organoleptic Properties ◽  
Sensory Data ◽  
Green Tea Leaves ◽  
Microbial Analysis ◽  
Tea Extract ◽  
Sterilized Milk

Background: Nowadays people are health-concerned and consume more of functional foods. Thus, this study is focused on developing a drinking yoghurt incorporated with green tea (Camellia sinensis) extract as a functional ingredient.Methods: Green tea extract (GTE) was obtained by brewing 02 g of dried green tea leaves in 100 mL of water at 90°C for 30 minutes. Drinking yoghurts were prepared with standardized sterilized milk incorporated with 0%, 10%, 15%, 20% and 25% (v/v) of GTE. Physio-chemical, microbial and sensory analysis were conducted to evaluate the quality attributes of the developed product. It was stored under refrigerated conditions (4°C) for 15 days.Result: Sensory data showed that 25% green tea extract incorporated drinking yoghurt had the best organoleptic properties. It had the significantly (p less than 0.05) highest ash and lowest fat contents compared to the control. Significantly (p less than 0.05) higher pH and lower titratable acidity values were observed in 25% green tea extract incorporated yoghurt compared to the control on 15th day of storage. The microbial analysis did not show the presence of coliform. In conclusion, yoghurt incorporated with 25% (v/v) green tea extract has better organoleptic properties and nutritional value while it can be stored under refrigerated conditions for 15 days without any quality deterioration while producing at affordable price.

scholarly journals To investigate the antimicrobial effects of extracted polyphenols from green tea (Camellia sinensis) and banana (Musa sp.) leaves

2015 ◽  
Author(s):  
Qin Xiang Ng
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Bacterial Infections ◽  
Bactericidal Effect ◽  
Green Tea Extract ◽  
Bacterial Strains ◽  
E Coli ◽  
Musa Sp ◽  
Banana Leaves ◽  
Tea Extract

In recent years, there is an emergence of antibiotic-resistant bacterial strains due to the indiscriminate use of antibiotics, commonly prescribed to treat infectious diseases. The increasing occurrence of antibiotic resistance has undoubtedly made bacterial infections a greater health risk and threat than before. In this project, the use of natural polyphenolic compounds, extracted from green tea (Camellia sinensis) and banana (Musa sp.) leaves, as a novel antimicrobial chemotherapeutic agent was investigated. This study examined their bactericidal effects on Escherichia coli and Micrococcus luteus, and also evaluated the potential synergistic ability of these polyphenol-rich extracts when used alongside the beta-lactam antibiotic ampicillin. For the same dry mass of plant material used (3g), the prepared green tea extract had a higher total polyphenol concentration than that of banana leaves extract (495.1mg/L as compared to 221.6mg/L respectively). Subsequently, bacterial broth of 105 colony forming units/ml was mixed with varying concentrations of the different test compounds before plating 10µl of the mixture and quantifying the compounds’ bactericidal effect by doing a viable count after overnight incubation. The green tea extract showed the greatest bactericidal effect on E. coli and M. luteus as compared to the banana leaves extract and ampicillin. Against E. coli, this difference was confirmed to be significant (p<0.05) using one-way ANOVA and Tukey’s post-hoc analysis. Furthermore, by applying ampicillin in close association with polyphenol-rich extracts of green tea or banana leaves, there was an enhanced bactericidal effect on the tested bacterial strains. This interaction was categorized as synergistic by the fractional bactericidal concentration index calculated (≤0.5). Ultimately, the plant polyphenols studied in this research could provide a potential adjuvant to currently-produced antibiotics and help to reduce antibiotic application concentrations; as well as prolong the effective lifespan of antibiotics through its synergistic action.

Sterilization and protection of protein in combinations of Camellia sinensis green tea extract and gamma irradiation

2011 ◽  
Vol 48 (3) ◽  
pp. 452-458 ◽  
Author(s):  
Kouass Sahbani Saloua ◽  
Kouass Salah ◽  
Benbettaieb Nasreddine ◽  
Ayari Samia ◽  
Saidi Mouldi ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Green Tea Extract ◽  
Tea Extract
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