Green synthesis of AuNPs that have potential anticancer properties is relatively simple, cheap and eco-friendly compared to the conventional chemical/physical approaches. Quercetin is known for its antioxidant and anticancer properties, i.e., induction of apoptosis, tumour suppression, etc. This study aims to characterize and compare between two differentially synthesized Quercetin-Au-Nanoconjugates, Q-Au-NCTSC and Q-AU-NCLE using a pure biochemical reductant, trisodium citrate and its natural alternative, citrus lemon extract respectively. Antibacterial and anticancer effects of both the nanoconjugates would also be checked and compared to analyze whether the use of a lemon extract has any impact on its structure and functional properties. A series of physicochemical characterizations viz. UV-Vis spectrophotometry, DLS, Zeta Potential, FT-IR, and SEM of the nanoconjugates were done. Further, evaluation of in vitro antibacterial activity was done against two Gram-positive bacteria: Staphylococcus aureus; Bacillus Subtilis; and two Gram-negative bacteria: Pseudomonas aeruginosa; Klebsiella pneumonia and cytotoxicity efficacy were checked on breast cancer (MCF7) cell line. Effective reduction of Au+3 to Au0 with quantum confinement in nano-regime was confirmed by a change of bulk colour of the HAu+3Cl4 solution, whereas conjugation of Quercetin to AuNPs was confirmed by FTIR. DLS showed the average size of the Q-Au-NCTSC and Q-Au-NCLE are 30 nm and 35.6 nm, respectively. The Q-Au-NCLE has shown comparatively better stability and antibacterial activity. In the case of cytotoxicity study on MCF7 cell line, the Q-Au-NCLE showed better efficacy (cell death ~ 75%) with respect to Q-Au-NCTSC (cell death ~66%). Natural sources rich in citric acid would serve as the best alternative to tri-sodium citrate in the synthesis of Au-NPs and different nanoconjugates for biomedical applications.
Tea is the second-most drank and refreshing beverage after water since the time immemorial. Tea harbours more than 700 bioactive compounds viz, different classes of polyphenols, unique amino acid L-Theanine, alkaloids (Caffeine, Theobromine), and Volatile Flavor Compounds (VFC). Tea's polyphenols make its inherent therapeutic potential unlimited. Tea's significance in managing cancer, diabetes, stomach ulcer, influenza, neurological diseases, etc. is well-documented. However, advantageous biochemical capabilities of tea have yet to be fully utilised. Hence, this review aims at to examine tea's variety, drinking habits, biochemistry, and therapeutic qualities. A number of significant online resources, including Google Scholar, PubMed, Science Direct, and others, were searched for various research works on tea and its health-promoting qualities by using keywords like tea, health benefits, bioactive components against diseases, etc. Current review highlighted that drinking a cup or more green tea is recommended for improving antioxidant status and to manage diabetes and obesity related problem. However after detailed review work on tea it become clear that not only green tea but also other varies of tea like black, white tea are also harbour lots of bioactive molecules since they are processed from same plant. Tea improves antioxidant status and manages diabetes and obesity. It also helps prevent and cure, heart disease, malignancy, digestive dysfunction, and metabolic disorders including obesity and diabetes. Epigallocatechin Gallate (EGCG), found in tea, has been shown to reduce complications from Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-COV 2) infection. When taken in its traditional form to manage ailments, tea is sometimes controversial due to a lack of confirming evidence of its benefits. The paper covers the numerous health advantages of tea, focusing on the specific components contributing to such benefits, and stresses the value of diverse brewing processes.
Tea is known as nature low calorie wonder drink. Consumption of hot tea decoction became popular from the ancient times. Currently researchers observed that many secondary metabolites that are heat sensitive might get destroyed on heating. Moreover people, who are permanently live at higher altitude or the members of high altitude expedition team, are deprived of various tea brewing facilities like electricity, fuel etc and hence they have to depend on brewing tea at cold condition only for consumption. In this backdrop present study aims at analysis of antioxidants like polyphenols, flavonoids and free radical scavenging activity of cold brewed tea and compared with its hot decoction. The study highlighted that cold brewed green tea harbour more polyphenolics and flavonoids with respect to its hot decoction. However no significant change being observed between hot and cold decoction of black tea. It is also observed that mg Ascorbic Acid Equivalent per cup of cold and hot tea brew has no significant difference and hence both the brews can be consumed for replenishment of antioxidant requirements
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