Displaying publications 1 - 20 of 108 in total

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  1. Axéll T, Zain RB, Siwamogstham P, Tantiniran D, Thampipit J
    Community Dent Oral Epidemiol, 1990 Apr;18(2):95-9.
    PMID: 2335069
    At the Faculties of Dentistry in Chiang Mai, Thailand (CM), and Kuala Lumpur, Malaysia (KL), 234 and 233 consecutive out-patients of mean ages 33.8 and 31.0 yr, respectively, were examined for the presence of oral mucosal lesions. Tobacco in some form was regularly used by 31.7% and 27.5% of the study populations in CM and KL, respectively. Cigarette smoking was the predominant habit. In CM three persons chewed betel quids and nine smoked banana leaf cigars daily. In addition, there were 24 habitual chewers of tea leaves (miang). In KL six persons chewed betel quids daily. In CM and KL three cases each (1.3%) of tobacco-associated leukoplakias were found. In KL an additional idiopathic leukoplakia was registered. One and three cases of betel related lesions were found in CM and KL, respectively. One case of a squamous cell carcinoma was found in a 45-yr-old Indian woman in KL who had been chewing betel with tobacco daily for many years. High prevalence figures were found for lichen planus, 3.8% in CM and 2.1% in KL, and an extremely high one, 48.3%, in CM for episodes of aphthous ulcers experienced during the last 2 yr. Comparatively low prevalence figures were found for herpes labialis. As could be expected melanin pigmentation was prevalent while only low figures were encountered for denture-related lesions and amalgam tattoos.
    Matched MeSH terms: Tea
  2. Hedin CA, Axéll T
    J Oral Pathol Med, 1991 Jan;20(1):8-12.
    PMID: 2002444
    At the faculties of dentistry in Chiang Mai, Thailand (CM), and Kuala Lumpur, Malaysia (KL), 234 and 233 consecutive out-patients were interviewed concerning tobacco and chewing habits and examined for the presence of oral melanin pigmentation. Tobacco was regularly used by 32% and 28% of the studied populations in CM and KL. Cigarette smoking was the predominant habit, but the chewing of betel and tea leaves (miang) and the smoking of banana leaf cigars (khi yo) was also registered. The genetically acquired pigmentation dominated. Although nearly all non-tobacco users in the Malay and Indian populations had oral melanin pigmentation, it was found that tobacco smokers had significantly more oral surfaces pigmented than non-tobacco users. Among Thais, the percentage of pigmented individuals was significantly higher among tobacco smokers. It was concluded that tobacco smoking stimulates oral melanocytes to a higher melanin production also in dark-skinned ethnic groups.
    Matched MeSH terms: Tea
  3. Swaminathan, D., Moran, John, Addy, Martin
    Ann Dent, 1996;3(1):-.
    MyJurnal
    Side effects such as abrasion of the dental hard tissue have been frequently observed following the extensive use of mechanical cleansing. As promising antiseptics like chlorhexidine produces extrinsic dental staining on long term usage, there has been increasing interest and research generated towards chemically based stain removing agents. This invitro studyexamined whether some commercial oral hygiene products could inhibit chlorhexidine derived stain independent of any mechanical cleansing action. Perspex blocks were soaked in triplicate in chlorhexidine solution for 2 minutesand stain inhibition by these products was determined by further soaking the blocks in productl water slurries for 2 minutes and finally in tea solution for I hourly periods. The optical density (OD) of each specimen was determined at each hourly interval by spectrophotometry at 395 nm and the mean values obtained. At the end of the study, most of the products inhibited stain compared to water control and there was a variation in the stain inhibitingefficacyof the products. It is thus concluded that oral hygiene products like dentifricesand mouthrinses can inhibit chlorhexidine derived extrinsic dental stain to a variable degree through a chemical action by contained ingredients.
    Matched MeSH terms: Tea
  4. Khor GL
    Asia Pac J Clin Nutr, 1997 Jun;6(2):122-42.
    PMID: 24394715
    Changes in the dietary intake patterns of countries in the Asia Pacific region are considered in relation to trends of cardiovascular disease mortality. Cardiovascular disease now constitutes the major cause of mortality in many of the countries of the region. The mortality rate for coronary heart disease (CHD) has been on the decline since the mid-1960s in countries such as Australia, New Zealand and Japan, while a decline in other countries, including Singapore and Hong Kong, appears to be occurring about two decades later after a delayed increase. In contrast, countries like Malaysia and China have had and continue an upward trend for CHD mortality. Nonetheless, the mortality rates due to CHD in New Zealand, Australia, Singapore followed by Hong Kong rank among the highest in the region. In China, Taiwan and Japan, death due to cerebrovascular disease remains a major cause of death, although the latter two countries have undergone a significant decline in stroke death rates since 1970. The intakes of fat from land animal products, fish and vegetable oils, depending on fatty acid patterns and, possibly other constituents, are candidate contributors to the different atherogenic and thrombotic effects. Countries which have a higher mortality from CHD tend to have a higher intake of energy from fat and proportion of fat from animal products. These fat intakes may operate to increase hypercholesterolemia and overweight in various countries. Again, intakes of other food items and constituents used in the region such as soybeans, dietary antioxidants in fruits, vegetables, seeds, cereals, nuts and tea and alcohol consumption are candidate cardio-protectants. The wide dietary scope of Asia Pacific populations, from diverse socio-cultural backgrounds, and at different levels of economic and technological development poses several analytic challenges and opportunities. Future research should improve the datasets and think laterally about pathogenesis and intervention.
    Matched MeSH terms: Tea
  5. Ismail M, Manickam E, Danial AM, Rahmat A, Yahaya A
    J Nutr Biochem, 2000 Nov;11(11-12):536-542.
    PMID: 11137889
    This study investigated the components present in and the total antioxidant activity of leaves of Strobilanthes crispus (L.) Bremek or Saricocalyx crispus (L.) Bremek (Acanthacea). Proximate analyses and total antioxidant activity using ferric thiocyanate and thiobarbituric acid methods were employed. Minerals content was determined using the atomic absorption spectrophotometer, whereas the water-soluble vitamins were determined by means of the UV-VIS spectrophotometer (vitamin C) and fluorimeter (vitamins B(1) and B(2)). Catechin, tannin, caffeine, and alkaloid contents were also studied. All data were compared to the previously reported results of Yerbamate, green tea, black tea, and Indian tea. The dried leaves contained a high amount of total ash (21.6%) as a result of a high amount of minerals including potassium (51%), calcium (24%), sodium (13%), iron (1%), and phosphorus (1%). High content of water-soluble vitamins (C, B(1), and B(2)) contributed to the high antioxidant activity of the leaves. The leaves also contained a moderate amount of other proximate composition as well as other compounds such as catechins, alkaloids, caffeine, and tannin, contributing further to the total antioxidant activity. Catechins of Strobilanthes crispus leaves showed highest antioxidant activity when compared to Yerbamate and vitamin E. Consumption of the leafy extract daily (5 g/day) as an herbal tea could contribute to the additional nutrients and antioxidants needed in the body to enhance the defense system, especially toward the incidence of degenerative diseases.
    Matched MeSH terms: Teas, Herbal; Tea
  6. Salleh MN, Runnie I, Roach PD, Mohamed S, Abeywardena MY
    J Agric Food Chem, 2002 Jun 19;50(13):3693-7.
    PMID: 12059144
    Twelve edible plant extracts rich in polyphenols were screened for their potential to inhibit oxidation of low-density lipoprotein (LDL) in vitro and to modulate LDL receptor (LDLr) activity in cultured HepG2 cells. The antioxidant activity (inhibition of LDL oxidation) was determined by measuring the formation of conjugated dienes (lag time) and thiobarbituric acid reagent substances (TBARS). Betel leaf (94%), cashew shoot (63%), Japanese mint (52%), semambu leaf (50%), palm frond (41%), sweet potato shoot, chilli fruit, papaya shoot, roselle calyx, and maman showed significantly increased lag time (>55 min, P < 0.05) and inhibition of TBARS formation (P < 0.05) compared to control. LDLr was significantly up-regulated (P < 0.05) by Japanese mint (67%), semambu (51%), cashew (50%), and noni (49%). Except for noni and betel leaf, most plant extracts studied demonstrated a positive association between antioxidant activity and the ability to up-regulate LDL receptor. Findings suggest that reported protective actions of plant polyphenols on lipoprotein metabolism might be exerted at different biochemical mechanisms.
    Matched MeSH terms: Tea/chemistry
  7. Sugiyama S
    Yakushigaku Zasshi, 2005;40(2):98-106.
    PMID: 17152831
    This article attempts to trace the origin of tea. The author believes the ancient Chinese tea, "chia", is either Jicha (water extract from the pith of Acacia catechu that grows naturally in the mountainous border between the Yunnan province of China and southern Asian countries) or Jicha-Kagikazura (water extract from the young branches and leaves of Uncaris gambir, originally found in India/Sri Lanka). Both were pulverized after being kiln-dried and then mixed with water to produce a thick suspension, or tea. Although the drink is bitter and has an astringent property, it has a particular flavor with a refreshing after-taste. Its components with medicinal properties include tannin, catechin, and various flavonoids, making us believe it was worthwhile for the people at the time to consume the drink regularly. Generally speaking, tea cultivation in China flourished south of the Yangzi Jiang River including the present Zhejiang and Anhui provinces. Depending on the regions, there were words for tea in various languages, including the names of places where particular teas were grown. In addition to the names that appear in the famous Chajing book, it is interesting to note Da Fang pronounced tea as "TAH". Because the area south of the Yangzi Jiang has traditionally been active in foreign trade since the ancient and middle ages. People in this region consumed various foreign originated teas as well. This included Gambir, which was introduced to southern Asia (including present Malaysia and Indonesia) and was consumed as an herbal tea under names such as Guo Luo or Ju Luo teas. Paan, from India, also uses Gambir paste and was a popular chewing refreshment to prevent diseases caused by miasma as well as to keep one's mouth clean. The name A-sen-yaku used in Japan was taken from the plant name Acasia, and Gambir was used to dye Buddhist monks' Ke-Ra bags to a blackish yellow color. The Daikanwa dictionary states the Ra in the name, which means thin silk, was later replaced with "A". The official name for Ji-cha [Er Cha] in modern China is "Gaiji-cha", [Hal-Er Cha], which comes from the name of a variety of tea made by the Ai-Ni tribal subgroup of the ethnic Ha-Ni in Yunnan province. The [see character in text] character is pronounced "ni", which is a homophony of [character in text]. Based on these facts, "Ai-Ni" should be considered the same as "Hai-Ni". Because the ethnic groups in Yunnan province used primitive and tough tea leaves, which were eaten instead of being infused in water, the leaves were first fermented by being buried in the ground. Even today, people of these ethnic groups prefer fungus-fermented black tea with a particular flavor. In contrast, the ethnic Hans used and still use improved and softer young shoots of tea leaves to prepare mainly green tea. It has recently been discovered that Acapsia, as well as Gambir, has anti-oxidant properties, and that consumption over time is effective against many lifestyle-related adult diseases. It may be well worthwhile to cast fresh light upon ancient tea drinking customs.
    Matched MeSH terms: Tea/history
  8. Ahmad, R., Ariffin, E.H.Z.M., Vengrasalam, I., Kasim, N.H.A.
    Ann Dent, 2005;12(1):-.
    MyJurnal
    The main objective of this study was to assess knowledge on tooth bleaching among patients visiting dental health care centres in Klang Valley. A total of 200 patients were conveniently selected and interviewed using structured questionnaires. Among the 200 respondents, 75.5% knew about bleaching. There was no statistically significant difference in knowledge of bleaching in relation to age, gender, ethnic group and income level of the patients interviewed (p>0.05) but the education level had a significant influence (p=0.049). Respondents with tertiary education had better knowledge about tooth bleaching as compared to those respondents without tertiary education. The sources of information about bleaching came from advertisements on electronic media (65.5%), articles in newspapers and magazines (14.7%), dentists (10.9%) and family and friends (8.8%). Out of the 75.5% of respondents who knew about bleaching, 18.2% had tried bleaching their teeth using either over-the-counter products or had undergone professional bleaching treatment. The commonest reasons cited for bleaching treatment were to remove coffee and tea stains (70%) and cigarette stains (16.7%). 73.3% of these patients were satisfied with the results achieved after bleaching. However, the majority of these patients (59.6%) were unsure of the safety of these bleaching products/procedures. In conclusion, 75.5% of patients interviewed in this study knew that bleaching is one of the treatment options available to improve dental aesthetics but only 18.2% have tried bleaching their teeth. Their main source of knowledge about bleaching came from advertisements on electronic media.
    Matched MeSH terms: Tea
  9. Noor-Aini, M.Y., Pon, L.W., Ong, F.B., Adeeb, N., Seri, S.S., Shamsuddin, K., et al.
    Malays J Nutr, 2006;12(2):125-146.
    MyJurnal
    Lifestyle has been shown to exert a major impact on the quality of life and health in mid-life women coping with menopausal changes. This study aimed to assess the efficacy of a lifestyle intervention package in improving nutritional knowledge and composition, dietary habits and related health status in mid-life women. Between Nov 1999 to Oct 2001, 360 disease free women, non users of HRT, aged 45 years and above with intact uterus were recruited into the study. The women were randomised into three groups - I (control), II (lifestyle intervention) and III (lifestyle intervention with HRT) respectively. After 12 months, 85.6% completed the study. The lifestyle intervention programme, well accepted by the participants, brought about an improved dietary composition, better eating habits, more exercise participation and increment in knowledge with concomitant improvement of the health status. The benefits observed were significant reduction in energy, fat and carbohydrate intake with increased intake of legumes; milk and cheese/yogurt; and reduction of tea and coffee. Body weight was reduced and more importantly preventing abdominal obesity in the intervention groups with HRT was more effective. Further adaptations of the dietary component with advice on obtaining micronutrients from local produce would contribute towards a more balanced diet in midlife women as dairy products were not popular and these women had low meat intake.
    Matched MeSH terms: Tea
  10. Fathilah, A.R., Rahim, Z.H.A.
    Ann Dent, 2008;15(1):1-4.
    MyJurnal
    In this study, the effect of beverages (Coke TM, Sprite™, Ribena™, Chrysanthemum tea and mineral water) on the demineralisation of the enamel surface was investigated. Demineralisation was determined by the rate of calcium released from the enamel surface on exposure to the beverages. Calcium was determined using the EDTA titration method. The pH of these beverages was measured using a pH meter and found to be in the acidic range (2.43 to 5.79) while mineral water which served as a control has a pH of 7.00. Ii was found that the rate of calcium released from Coke™(0.76 J..lg/min) showed a significant mean difference from Sprite™ (0.38 J..lg/min), Chrysanthemum tea (0.10 J..lg/min) and mineral water (0.00 J..lg/min)at p< .05, but was however not significantly different from Ribena™. Likewise, Chrysanthemum tea and mineral water also showed statistically no significant mean difference in the released of calcium during the study period. The results obtained in this study indicated that beverages with low pH may pose detrimental effect on the enamel surface which could have clinical implication, especially in people with salivary gland dysfunction or low salivary flow.
    Matched MeSH terms: Tea
  11. Seow, L.L., Chong, S.Y., Lau, M.N., Tiong, S.G., Yew, C.C.
    Malaysian Dental Journal, 2008;29(1):34-39.
    MyJurnal
    Certain beverages e.g. coffee, tea, soft drinks, fruit juices, alcoholic beverages, may affect the physical properties of composite resins. Objectives: The objectives of this study were to: (1) evaluate the effect of different beverages and chilli sauce on the wear resistance of composite resins, (2) evaluate effect of the duration of immersion in the beverages and chilli sauce on the wear resistance of composite resins.

    Materials and methods: Disc specimens were fabricated using two different types of composite resins: (i) Filtek Z350 (3M ESPE, USA, nano-filled composite, 40 specimens) and (ii) Solare P (GC Dental Products Corp, Japan, microhybrid composite, 40 specimens). After polymerization, all the specimens were polished using Enhance Polishing System (Dentsply International Inc.,USA). The specimens were air-dried before weighing using Sartorius BP 221S weighing balance (Sartorius AG, Goettingen, Germany). Ten specimens from each type of composite were immersed in distilled water (control group), Coca cola®, orange juice (Peel Fresh®) and chilli sauce (Maggi®) respectively. The duration of immersion was 6 hours and 1 week. A reciprocal compression-sliding system was used to evaluate the wear resistance of the specimens. The specimens were moved back and forth with a loaded counter-body (235g) against sand paper (P1000, 3M ESPE, USA) in running water. The weight of the specimens were measured after 6 hours of immersion and 20,000 wear cycles and also at 1 week of immersion with further 20,000 wear cycles. The wear resistances were tabulated as percentage of weight loss from the specimens. Results were statistically analyzed using one way ANOVA and post-hoc Tukey’s test (p= 0.05).
    Results: The results showed that Solare P has significantly lower wear resistance compared to Filtek Z350. There was no significant difference in wear resistance for Filtek Z350 when immersed in chili sauce, Coca-cola® and orange juice in comparison with control group for 6 hours and 1 week. Similar findings were observed for Solare P.

    Conclusion: Within the limitations of this study, it was concluded that Solare P has poorer wear resistance than Filtek Z350. The soaking medium investigated and duration of immersion have no influence on the wear resistance of Solare P and Filtek Z350.
    Matched MeSH terms: Tea
  12. Hameed BH
    J Hazard Mater, 2009 Jan 30;161(2-3):753-9.
    PMID: 18499346 DOI: 10.1016/j.jhazmat.2008.04.019
    In the present study, spent tea leaves (STL) were used as a new non-conventional and low-cost adsorbent for the cationic dye (methylene blue) adsorption in a batch process at 30 degrees C. Equilibrium sorption isotherms and kinetics were investigated. The experimental data were analyzed by the Langmuir, Freundlich and Temkin models of adsorption. The adsorption isotherm data were fitted well to the Langmuir isotherm and the monolayer adsorption capacity was found to be 300.052mg/g at 30 degrees C. The kinetic data obtained at different initial concentrations were analyzed using pseudo-first-order, pseudo-second-order and intraparticle diffusion equations. The results revealed that the spent tea leaves, being waste, have the potential to be used as a low-cost adsorbent for the removal of methylene blue from aqueous solutions.
    Matched MeSH terms: Tea/metabolism*
  13. Nasuha N, Hameed BH, Din AT
    J Hazard Mater, 2010 Mar 15;175(1-3):126-32.
    PMID: 19879046 DOI: 10.1016/j.jhazmat.2009.09.138
    The adsorption of methylene blue (MB) from aqueous solution using a low-cost adsorbent, rejected tea (RT), has been studied by batch adsorption technique. The adsorption experiments were carried out under different conditions of initial concentration (50-500 mg/L), solution pH 3-12, RT dose (0.05-1g) and temperature (30-50 degrees C). The equilibrium data were fitted to Langmuir and Freundlich isotherms and the equilibrium adsorption was best described by the Langmuir isotherm model with maximum monolayer adsorption capacities found to be 147, 154 and 156 mg/g at 30, 40 and 50 degrees C, respectively. Three kinetic models, pseudo-first-order, pseudo-second-order and intraparticle diffusion were employed to describe the adsorption mechanism. The experimental results showed that the pseudo-second-order equation is the best model that describes the adsorption behavior with the coefficient of correlation R(2)>or=0.99. The results suggested that RT has high potential to be used as effective adsorbent for MB removal.
    Matched MeSH terms: Industrial Waste; Tea*; Temperature; Water Pollutants, Chemical/isolation & purification*; Water Pollutants, Chemical/chemistry; Water Purification/economics; Water Purification/methods*
  14. Chang AS, Yeong BY, Koh WP
    Nutr Rev, 2010 Apr;68(4):246-52.
    PMID: 20416020 DOI: 10.1111/j.1753-4887.2010.00283.x
    Reported here is a summary of the proceedings of the Symposium on Plant Polyphenols: Nutrition, Health and Innovations, which was cosponsored by the Southeast Asia Region branch of the International Life Sciences Institute and the Nutrition Society of Malaysia in Kuala Lumpur, Malaysia, June 22-23, 2009. The symposium provided a timely update of research regarding the protective effects of polyphenols in chronic diseases, such as cardiovascular disease and cancer, as well as the development of innovative polyphenol-containing food products with enhanced nutritive and health properties. Presentations covered polyphenols from a wide range of food sources such as tea, coffee, nuts and seeds, cocoa and chocolate, soy, and Asian fruits, vegetables, and spices. The symposium was attended by a large and diverse group of nutritionists, dietitians, researchers and allied health professionals, as well as management, research and development, and marketing personnel from the food and beverage industry. Their enthusiastic participation was a testament to the increasing awareness and interest in polyphenols in the prevention and control of chronic diseases. Presented here are some of the highlights and important information from the symposium.
    Matched MeSH terms: Tea/chemistry
  15. MyJurnal
    The aims of this research were to investigate the present beverage choice preference of school
    children and to examine the most preferred type of milk that is available in the market. As well as to determine the effect of personal and environmental factors on children’s intention to consume milk and its comparison between rural and urban area of Selangor. A total of 389 of 5th grade primary school children were selected in this study. This research was supported by social cognitive theory. Multiple linear regression, Pearson productmoment correlation, and cross-tabulation were used for forecasting the factors affecting to consumption of milk. It was found that the preferred beverages of children were: Mineral water, Milo, fruit juice, milk, yoghurt, Ribena, tea and soft drinks and it was the same amongst children in urban and rural areas. Among different types of milk, children preferred flavored milk rather than plain milk. Based on the findings, personal factors were more effective than environmental factors. To increase milk intake among children, marketers need to focus and strengthen the acceptability of milk and increase consumption by altering perception of milk advertisements. This article also profiled the children who are likely to drink milk based on personal and environmental factors in different areas.
    Matched MeSH terms: Tea
  16. Ooi SX, Lee PL, Law HY, Say YH
    Asia Pac J Clin Nutr, 2010;19(4):491-8.
    PMID: 21147709
    Recently, the bitter receptor gene (TAS2R38) was identified to be responsible for phenylthiocarbamide (PTC) bitter sensitivity. Its two predominant haplotypes at three Single Nucleotide Polymorphisms (SNPs) are found to be definitive for the PTC status, which the ProAlaVal and AlaValIle haplotypes are associated with tasters and non-tasters, respectively. TAS2R38 haplotypes have been reported to influence food preferences (like cruciferous vegetables and fat foods) and cardiovascular disease risk factors. We examined, in 215 Malaysian subjects (100 males, 115 females), the association of the P49A SNP of TAS2R38 with anthropometric measurements and aversion to a list of 36 vegetables, 4 soy products, green tea and 37 sweet/fat foods. The subjects were successfully genotyped as 110 PA, 81 PP and 24 AA (with the A49 allelic frequency of 0.37), by Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). Ethnicity (Malay, Chinese or Indian), but not gender, was associated with the P49A TAS2R38 genotypes (p<0.001). However, no significant differences in terms of Body Mass Index, Total Body Fat, waist circumference and Waist-Hip Ratio were found between the genotypes (p<0.05). Only aversions to green tea, mayonnaise and whipped cream, but not soy products, vegetables, and other sweet/fat foods, were associated with the P49A genotypes (p<0.05). Therefore, the P49A SNP of the bitter receptor gene TAS2R38 could not serve as a predictor of anthropometric measurements and aversion to vegetables or sweet/fat foods in the sampled Malaysian subjects, and this suggests the existence of other possible factors influencing food selection among Malaysians.
    Matched MeSH terms: Tea
  17. Panneerselvam P, Morad N, Tan KA
    J Hazard Mater, 2011 Feb 15;186(1):160-8.
    PMID: 21146294 DOI: 10.1016/j.jhazmat.2010.10.102
    The removal of Ni(II) from aqueous solution by magnetic nanoparticles prepared and impregnated onto tea waste (Fe(3)O(4)-TW) from agriculture biomass was investigated. Magnetic nanoparticles (Fe(3)O(4)) were prepared by chemical precipitation of a Fe(2+) and Fe(3+) salts from aqueous solution by ammonia solution. These magnetic nanoparticles of the adsorbent Fe(3)O(4) were characterized by surface area (BET), Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM) and Fourier Transform-Infrared Spectroscopy (FT-IR). The effects of various parameters, such as contact time, pH, concentration, adsorbent dosage and temperature were studied. The kinetics followed is first order in nature, and the value of rate constant was found to be 1.90×10(-2) min(-1) at 100 mg L(-1) and 303 K. Removal efficiency decreases from 99 to 87% by increasing the concentration of Ni(II) in solution from 50 to 100 mg L(-1). It was found that the adsorption of Ni(II) increases by increasing temperature from 303 to 323 K and the process is endothermic in nature. The adsorption isotherm data were fitted to Langmuir and Freundlich equation, and the Langmuir adsorption capacity, Q°, was found to be (38.3)mgg(-1). The results also revealed that nanoparticle impregnated onto tea waste from agriculture biomass, can be an attractive option for metal removal from industrial effluent.
    Matched MeSH terms: Tea/chemistry*
  18. Chan EW, Soh EY, Tie PP, Law YP
    Pharmacognosy Res, 2011 Oct;3(4):266-72.
    PMID: 22224051 DOI: 10.4103/0974-8490.89748
    BACKGROUND: The role of non-polymeric phenolic (NP) and polymeric tannin (PT) constituents in the antioxidant and antibacterial properties of six brands of green, black, and herbal teas of Camellia sinensis were investigated.

    MATERIALS AND METHODS: Total phenolic content (TPC) and ascorbic acid equivalent antioxidant capacity (AEAC) were assessed using the Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, respectively. Minimum inhibitory dose (MID) against Gram-positive Micrococcus luteus, Staphylococcus aureus, and Bacillus cereus, and Gram-negative. Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa was assessed using the disc-diffusion method. Teas were extracted with hot water successively three times for one hour each time. The extracts were fractionated using Sephadex LH-20 column chromatography to obtain the NP and PT constituents.

    RESULTS: Extraction yields ranged from 12 to 23%. Yields of NP fractions (70-81%) were much higher than those of PT fractions (1-11%), suggesting that the former are the major tea components. Ranking of antioxidant properties of extracts was green tea>black tea>herbal tea. For all six teas, antioxidant properties of PT fractions were significantly higher than extracts and NP fractions. Extracts and fractions of all six teas showed no activity against the three Gram-negative bacteria. Green teas inhibited all three Gram-positive bacteria with S. aureus being the least susceptible. Black and herbal teas inhibited the growth of M. luteus and B. cereus, but not S. aureus. The most potent were the PT fractions of Boh Cameron Highlands and Ho Yan Hor with MID of 0.01 and 0.03 mg/disc against M. luteus.

    CONCLUSION: Results suggested that NP constituents are major contributors to the antioxidant and antibacterial properties of teas of C. sinensis. Although PT constituents have stronger antioxidant and antibacterial properties, they constitute only a minor component of the teas.

    Matched MeSH terms: Teas, Herbal; Tea
  19. Nihayah Mohammad, Yong, Kar Wei, Nur Faizah Abu Bakar
    MyJurnal
    Ficus deltoidea leaves were widely used as a tea beverages in Malaysia with no information of its mineral content. Hence the mineral content of two species of Ficus deltoidea leaves were investigated. The dried leaves of F. deltoidea var. angustifolia and F. deltoidea var. deltoidea were acid digested and mineral elements of Na, Mg, K, Ca, Mn, Cr, Fe and Zn were determined using ICP–MS. Magnesium, potassium, sodium, manganese, iron and zinc were found to be present in the leaves of F. deltoidea var. angustifolia and F. deltoidea var. deltoidea. Concentration of magnesium (1934 mg/L), manganese (58.37 mg/L), iron (6.89 mg/L) and zinc (1.77 mg/L) in F. deltoidea var. deltoidea species were significantly (P < 0.05) higher than in F. deltoidea var. angustifolia species with concentration of 317 mg/L, 29.62 mg/L, 4.55 mg/L and 1.26 mg/L for magnesium, manganese, iron and zinc respectively. Meanwhile, concentration of sodium in F. deltoidea var. deltoidea species (3.13 mg/L) was found to be significantly (P < 0.05) lower than the concentration in F. deltoidea var. angustifolia species (9.11 mg/L). The finding showed that the leaves of F. deltoidea var. deltoidea has higher nutritional value than the leaves of F. deltoidea var. angustifolia. Leaves of Ficus deltoidea especially the F. deltoidea var. deltoidea species contain high amount of magnesium, manganese and potassium. Therefore, tea made of this leaves can be served as a good source of minerals for human consumption.


    Matched MeSH terms: Tea
  20. Goh, W.N., Rosma, A., Kaur, B., Fazilah, A., Karim, A.A., Rajeev Bhat
    MyJurnal
    The yield and properties of cellulose produced from bacterial fermentation of black tea broth (known as Kombucha) were investigated in this study. The tea broth was fermented naturally over a period of up to 8 days in the presence of sucrose. Tea broth with a sucrose concentration of 90 g/l produced highest yield of bacterial cellulose (66.9%). The thickness and yield of bacterial cellulose increased with fermentation time. The bacterial cellulose production increased correspondingly with increased surface area:depth ratio. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic acid bacteria, and the counts of both of these in the tea broths were relatively higher than those in the cellulose layer. Findings from this study suggest that the yield of cellulose depends on many factors that need to be optimized to achieve maximum yield.
    Matched MeSH terms: Tea
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