Studies on Fluorine Content in Tea

Okada, Fumio; Furuya, Kôzô

doi:10.5979/cha.1969.37

Cited by 3 publications

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“…The content of inorganic matter in tea is 4-9% and provides useful amounts of potassium and manganese. Several studies of the fluoride content of tea (8)(9)(10)(11) showed the range varied from 3.2 to 260 ppm (2). It is evident that tea drinking will contribute to the prevention of dental caries in areas where supplies are low in fluoride.…”

Section: Nutritional and Therapeutic Value Of Teamentioning

confidence: 96%

IX. Uses and benefits of tea

1995

Food Reviews International

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Lifestyles all over the world are changing, especially in Japan. Convenience foods and beverages are increasing in popularity as social pressures limit time for preparation of meals. With the decrease in consumption of rice and traditional Japanese foods, there is a decrease in consumption of green tea and an increase in popularity of coffee and black and other fermented teas. The vending machine market for soft drinks has increased greatly, and the production of canned black, oolong, and green teas was 170 million cases in 1993. Instant tea is also gaining in popularity. The technology of producing canned and instant teas is briefly described. Health aspects of producing canned teas without bacterial contamination are discussed, as well as low-caloric tea drinks. The continued popularity of tea for many centuries is partly attributed to its contribution to human well-being. Some of the therapeutic properties of tea are discussed, especially with respect to its antioxidant properties and the tumor inhibition activity of polyphenols found in tea.

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Section: Nutritional and Therapeutic Value Of Teamentioning

confidence: 96%

IX. Uses and benefits of tea

1995

Food Reviews International

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The nutritional and therapeutic value of tea—a review

1975

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The nutritional significance of tea is confined to certain vitamins and minerals. Tea is able to contribute riboflavin, folic acid, /3-carotene, ct-tocopherol and phylloquinone, and is also one of the more significant sources of fluoride in the UK diet. The pharmacological action of caffeine in tea is so modified, probably by its interaction with polyphenols, that the beneficial properties of the alkaloid may be enjoyed without harmful side effects. Beneficial effects attributed to tea polyphenols acting synergistically with ascorbic acid include the strengthening of capillary blood vessels and an anti-atherosclerosis action. The potential value of tea has been well recognised in Russia but has received scant attention in the West.

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Some Factors Limiting Yields of Tea (Camellia sinensis)

Tanton

1979

Ex. Agric.

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Measurements indicate that the tea crop-which consists of young shoots-is sink-limited and that the plucking of immature shoots, essential for quality tea, is a major factor limiting yields of the crop. The importance of this aspect in selecting for high-yielding plant material is discussed.The world tea crop comes from the perennial shrub Camellia sinensis L. The quantity of tea produced from clonal bushes is increasing, but the bulk of the crop comes from unselected or poorly selected planting material, which exhibits a high degree of polymorphism in the field. This variation in phenotypes can be attributed to the diverse genetic origin of tea (Wight, 1962) and the outcrossing nature of the species (Cobley, 1956; Ellis, 1964). Tea breeding programmes have been severely hampered by the minimum of 8 years required to complete one cycle of a breeding programme, the outcrossing nature of the bush and the time taken to assess new clones. Many distinct morphological characters can be recognized in the field, but nothing is known of their heritability or whether any of the characters are associated with high yield, and the diverse genetic material has yet to be exploited.The protracted nature of breeding programmes make it essential to use the correct selection criteria. In deciding which morphological and physiological characters of the tea bush limit yield it is essential to know whether yield is determined mainly by the strength of the sources or sinks (source-limited or sink-limited). It has generally been assumed that tea, like many of the vegetative crops of the world, is source-limited and investigators have consequently studied characters known to be associated with photosynthesis (Barua, 1964;Sanderson and Sivapalan, 1966;Hadfield, 1975; Magambo, 1975; Devanathan, 1975). However, this approach has not been satisfactory, and where significant correlations between characters associated with photosynthesis and yield have been found, they have often been incorrectly interpreted or over-emphasized. This paper assesses evidence which indicates that the crop is sink-limited and identifies the major factors which limit crop production. METHODAnnual dry matter production was determined for 7-year-old, irrigated tea, clone SFS 204, at Nsuwadzi Research Station in the 1976/77 growing season. The plants, at a population of 8612 ha" 1 , had been pruned and tipped prior to the start of sampling and fertilizer applied at the rate of 802 kg h a -1 of tea mixture

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Studies on Fluorine Content in Tea

Cited by 3 publications

References 0 publications

IX. Uses and benefits of tea

IX. Uses and benefits of tea

The nutritional and therapeutic value of tea—a review

Some Factors Limiting Yields of Tea (Camellia sinensis)

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