Antioxidative properties of black tea

Łuczaj, Wojciech; Skrzydlewska, Elżbieta

doi:10.1016/j.ypmed.2004.10.014

Cited by 246 publications

(206 citation statements)

References 70 publications

Supporting

Mentioning

178

Contrasting

Unclassified

Order By: Relevance

“…Higher antioxidant potential of kombucha beverages compared with non-fermented infusions can be explained by higher content of phenolic compounds in kombucha beverages obtained by fermentation of sweetened black or lemon balm tea (Tables 1 and 2). It is generally believed that polyphenols including catechins, theafl avins and thearubigins are mainly responsible for antioxidant activity of tea (44,45). It has been proposed that some tea fungus metabolites such as vitamins, organic acids, etc.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryKombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

show abstract

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Several organic compounds are available for root caries prevention; however, their application is affected by many other factors, such as their stability, odor, taste, and affordability, which must be taken into account. [32][33][34][35] Green tea extract is a natural compound that possesses all the aforementioned properties. 33 Of the catechins available in the chemical composition of green tea, EGCG is the most abundant.…”

Section: Discussionmentioning

confidence: 99%

Effect of Green Tea Varnish on Depth of Root Caries

Daneshyar

Khamverdi

Toliat

et al. 2018

The Journal of Contemporary Dental Practice

View full text Add to dashboard Cite

Aim: Root caries is a common, debilitating condition particularly in the elderly population, which can lead to tooth loss. Evidence shows that green tea has cariostatic effects. Considering the gap of information on green tea varnish, this study aimed to assess the efficacy of green tea varnish in the prevention of root caries. Materials and methods:This in vitro experimental study was performed on 42 sound premolars. Two layers of acid-resistant nail varnish were applied on root surfaces except for a window of 1 × 4 mm. The teeth were randomly divided into three groups (n = 14). Group I (control) received no intervention. Group II received green tea varnish applied on the roots every 48 hours for 21 days. Group III received green tea varnish every 24 hours for 21 days. Sections of 40 µ thickness were prepared from the center of the window, and the depth of carious lesion was measured in three points with 500 µ distance from each other using polarized light microscope. Data were analyzed using Statistical Package for the Social Sciences (SPSS) version 16 and nonparametric Kruskal-Wallis and Mann-Whitney U tests (α = 0.05). Results:The mean (and standard deviation) depth of carious lesion was 54.30 ± 28.64 (µm), 0, and 0 in groups I, II, and III respectively. Control group showed the highest depth of caries. Groups II and III were not significantly different in this respect, but significant differences were noted in depth of caries between groups I and II and also groups I and III (p < 0.001). Clinical significance: Application of green tea varnish can prevent root caries. Conclusion

show abstract

“…Tea extract increases antioxidant parameters [19,20], and its aqueous extract has been shown to quench reactive oxygen species such as singlet oxygen, superoxide and hydroxyl radicals [21,22].…”

Section: Discussionmentioning

confidence: 99%

Effect of Aqueous Extracts of Green Tea in Arsenic induced Toxicity in Mice

Fatmi¹,

Fatima²,

Shahzada³

et al. 2017

Open J Plant Sci

View full text Add to dashboard Cite

Ground water arsenic contamination is a global problem affecting thousands of people worldwide, thus present study was aimed to evaluate the hypothesis that green tea extracts, having high polyphenolic content, might be able to combat the oxidative cellular damage caused by arsenic toxicity and to prevent further development of free radicals.In the present study treatment groups received sodium arsenite orally at the dose of 3 mg kg-1 body weight daily for 4 weeks followed by administration of Camellia sinensis (green tea) 300 mg kg-1 body weight daily by gavage method for 6 weeks. Their biochemical levels like liver and kidney function tests were assayed and were found with elevated levels. Furthermore, their free radical assessment like lipid peroxidation levels were assayed which was found to be many folds higher. But, after administration of aqueous extract of green tea, there was signifi cant amelioration in the biochemical and lipid peroxidation levels. The protective effect of these antioxidants was shown in the form of normalization of enzymatic and non-enzymatic activities represented by normalization of liver and kidney functions.

show abstract

Antioxidative properties of black tea

Cited by 246 publications

References 70 publications

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Effect of Green Tea Varnish on Depth of Root Caries

Effect of Aqueous Extracts of Green Tea in Arsenic induced Toxicity in Mice

Contact Info

Product

Resources

About