&lt;i&gt;In vitro&lt;/i&gt; Anti-inflammatory Effects of Edible &lt;i&gt;Igusa&lt;/i&gt; Soft Rush (&lt;i&gt;Juncus effusus&lt;/i&gt; L.) on Lipoxygenase, Hyaluronidase, and Cellular Nitric Oxide Generation Assays: Comparison with &lt;i&gt;Matcha&lt;/i&gt; Green Tea (&lt;i&gt;Camellia sinensis&lt;/i&gt; L.)

Nishimura, Tatsuhiko; Kabata, Kiyotaka; Koike, Akifumi; Ono, M.; Igoshi, Keiji; Yasuda, Shin

doi:10.3136/fstr.22.395

Cited by 3 publications

(2 citation statements)

References 45 publications

(10 reference statements)

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“…Matcha is a tea powder that is made by picking the leaves of fresh buds and processing them by steaming, drying and grinding . Consumption has gradually increased with the introduction of matcha cake, tea lattes, matcha chocolate and other foods . It contains a variety of essential trace elements and nutrients possessing high nutritional value .…”

Section: Introductionmentioning

confidence: 99%

“…1,2 Consumption has gradually increased with the introduction of matcha cake, tea lattes, matcha chocolate and other foods. 3 It contains a variety of essential trace elements and nutrients possessing high nutritional value. 4 It can maintain the original natural green and has strong surface adsorption and affinity, thus it can be easily digested and absorbed by the stomach with antifatigue, antitumor, antioxidant, blood pressure-decreasing and radiation protection qualities.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms

Wang

Zareef

et al. 2019

J Sci Food Agric

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BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were preprocessed by standard normal variate (SNV), mean center (MC) and first‐order derivative (1stD) tests. The data were then subjected to full spectral partial least squares (PLS) and four variable selection algorithms, such as random frog partial least square (RF‐PLS), synergy interval partial least square (Si‐PLS), genetic algorithm‐partial least square (GA‐PLS) and competitive adaptive reweighted sampling partial least square (CARS‐PLS). RF‐PLS was established and identified as the optimum model based on the values of the correlation coefficients of prediction (RP), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD), which were 0.8625, 0.82% and 2.13, and 0.9662, 0.14% and 3.83, respectively, for tea polyphenols and amino acids. The content range of tea polyphenols and amino acids in matcha tea samples was 8.51–14.58% and 2.10–3.75%, respectively. The quality of matcha tea was successfully classified with an accuracy rate of 83.33% as qualified, unqualified and excellent grade. CONCLUSION The proposed method can be used as a rapid, accurate and non‐destructive platform to classify various matcha tea samples based on the ratio of tea polyphenols to amino acids. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms

Wang

Zareef

et al. 2019

J Sci Food Agric

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Unique antioxidant effects of herbal leaf tea and stem tea fromMoringa oleiferaL. especially on superoxide anion radical generation systems

Sugahara

Chiyo

Fukuoka

et al. 2018

Bioscience, Biotechnology, and Biochemistry

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This study aimed to investigate the unique antioxidative effects of Japanese moringa products, herbal leaf tea and stem tea, using established free radical assays, focusing on superoxide anion (O) radical generation systems. Hot-water extracts from moringa teas resulted in different but lower scavenging activities than Trolox in four synthetic free radical models. Interestingly, these extracts further showed higher O radical scavenging effects than Trolox in the phenazine methosulfate-NADH-nitroblue tetrazolium and xanthine oxidase assay systems. Incubating human neutrophils in the presence of these tea extracts rather than Trolox effectively suppressed cellular O radical generation. Among the eight known phenolic constituents of moringa leaves, caffeic acid and chlorogenic acid may be responsible for the Ospecific radical scavenging capacity stronger than that of Trolox. These results suggest that moringa herbal teas are a good source of natural antioxidants for preventing O radical-mediated disorders. Abbreviations: O: superoxide anion; ROS: reactive oxygen species; HO: hydrogen peroxide; XOD: xanthine oxidase; DPPH: 1,1-diphenyl-2-picrylhydrazyl; ABTS: 2,2'-azinobis(2-ethylbenzothiazoline-6-sulfonic acid) cation; CPZ: chlorpromazine cation; PMS: phenazine methosulfate; NBT: nitroblue tetrazolium; PMA: phorbol 12-myristate 13-acetate.

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Justification of the use of green tea "Matcha" in the production of functional confectionery

Novikova

Sergeeva

Захарова

et al. 2019

Vestn. Voronež. gos. univ. inž. tehnol.

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The article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state of the human body, preventing the development of many diseases. Currently, Moscow State University of Food Production is conducting research on the development of a functional confection, namely marshmallows using Matcha green tea. To determine the possibility of making Matcha tea, a comparison was made of the chemical compositions of marshmallows prepared according to the classic recipe and marshmallows with Matcha green tea. It was found that 100 g of the product satisfies the daily need of an adult in the following nutrients: 83% - The Oxygen Radical Absorption Capacity (ORAC) units, 300% polyphenols, 33% Vitamin A (retinol), 36% Vitamin A (beta carotene), 12% Vitamin B1, 100% Vitamin K. The organoleptic evaluation of the samples showed that, unlike the marshmallow sample prepared according to the classical recipe, Matcha marshmallow with Matcha tea has a tart herbal taste and a green tint; no significant differences were found in determining the other indicators. Using a textural analyzer, rheological studies were carried out, namely, the determination of the strength and elasticity of the finished products. The strength of marshmallows with matcha green tea is lower than that of the classic recipes, but this does not affect the provision of sufficient form holding capacity of the product.

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<i>In vitro</i> Anti-inflammatory Effects of Edible <i>Igusa</i> Soft Rush (<i>Juncus effusus</i> L.) on Lipoxygenase, Hyaluronidase, and Cellular Nitric Oxide Generation Assays: Comparison with <i>Matcha</i> Green Tea (<i>Camellia sinensis</i> L.)

Cited by 3 publications

References 45 publications

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms

Unique antioxidant effects of herbal leaf tea and stem tea fromMoringa oleiferaL. especially on superoxide anion radical generation systems

Justification of the use of green tea "Matcha" in the production of functional confectionery

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