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Fulltext Respiratory symptoms in tea mill workers

Naemah Tajol Arus, Suhaily Amran, Norhafsam Maghpor, Ahmad Sayuti Zainal Abidin, Nurzuhairah Jamil, Rochi Bakel, et al.

Journal of Occupational Safety and Health, 2015;12(1):221-225.
MyJurnal

In the recent years, an extensive number of scientific researches on occupational diseases have been done to
identify occupations at high risk of inducing diseases. There are many categories of occupational diseases, and unitary
of them are occupational respiratory diseases. This study was conducted in a tea factory located in Cameron Highlands,
Malaysia, with an output of 600,000.00 kg per annum. Its objective was to evaluate respiratory diseases among the
workers, conducted via questionnaires, interviews and lung functional tests. A total of 38 workers participated in this
study, 19 in the exposed group and 19 in the control group. The most common chronic symptoms for the exposed
group are wheezing, dyspnea (short of breath) and phlegm. The result shows that, among the tea processing workers,
the exposed group suffer from respiratory diseases.

Matched MeSH terms: Tea
Inhibition of low-density lipoprotein oxidation and up-regulation of low-density lipoprotein receptor in HepG2 cells by tropical plant extracts

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
Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resin

Yang Y, Liang Q, Zhang B, Zhang J, Fan L, Kang J, et al.

J Chromatogr A, 2024 Jan 25;1715:464621.
PMID: 38198876 DOI: 10.1016/j.chroma.2023.464621

White tea contains the highest flavonoids compared to other teas. While there have been numerous studies on the components of different tea varieties, research explicitly focusing on the flavonoid content of white tea remains scarce, making the need for a good flavonoid purification process for white tea even more important. This study compared the adsorption and desorption performance of five types of macroporous resins: D101, HP20, HPD500, DM301, and AB-8. Among the tested resins, AB-8 was selected based on its best adsorption and desorption performance to investigate the static adsorption kinetics and dynamic adsorption-desorption purification of white tea flavonoids. The optimal purification process was determined: adsorption temperature 25 °C, crude tea flavonoid extract pH 3, ethanol concentration 80 %, sample loading flow rate and eluent flow rate 1.5 BV/min, and eluent dosage 40 BV. The results indicated that the adsorption process followed pseudo-second-order kinetics. Under the above purification conditions, the purity of the total flavonoids in the purified white tea flavonoid increased from approximately 17.69 to 46.23 %, achieving a 2.61-fold improvement, indicating good purification results. The purified white tea flavonoid can be further used for nutraceutical and pharmaceutical applications.

Matched MeSH terms: Tea
Molecular understanding of Epigallocatechin gallate (EGCG) in cardiovascular and metabolic diseases

Eng QY, Thanikachalam PV, Ramamurthy S

J Ethnopharmacol, 2018 Jan 10;210:296-310.
PMID: 28864169 DOI: 10.1016/j.jep.2017.08.035

ETHNOPHARMACOLOGICAL RELEVANCE: The compound epigallocatechin-3-gallate (EGCG), the major polyphenolic compound present in green tea [Camellia sinensis (Theaceae], has shown numerous cardiovascular health promoting activity through modulating various pathways. However, molecular understanding of the cardiovascular protective role of EGCG has not been reported.
AIM OF THE REVIEW: This review aims to compile the preclinical and clinical studies that had been done on EGCG to investigate its protective effect on cardiovascular and metabolic diseases in order to provide a systematic guidance for future research.
MATERIALS AND METHODS: Research papers related to EGCG were obtained from the major scientific databases, for example, Science direct, PubMed, NCBI, Springer and Google scholar, from 1995 to 2017.
RESULTS: EGCG was found to exhibit a wide range of therapeutic properties including anti-atherosclerosis, anti-cardiac hypertrophy, anti-myocardial infarction, anti-diabetes, anti-inflammatory and antioxidant. These therapeutic effects are mainly associated with the inhibition of LDL cholesterol (anti-atherosclerosis), inhibition of NF-κB (anti-cardiac hypertrophy), inhibition of MPO activity (anti-myocardial infarction), reduction in plasma glucose and glycated haemoglobin level (anti-diabetes), reduction of inflammatory markers (anti-inflammatory) and the inhibition of ROS generation (antioxidant).
CONCLUSION: EGCG shows different biological activities and in this review, a compilation of how this bioactive molecule plays its role in treating cardiovascular and metabolic diseases was discussed.

Matched MeSH terms: Tea/chemistry
Cross-linked tannase-carbon nanotubes composite in elevating antioxidative potential of green tea extract

Ong CB, Annuar MSM

J Food Biochem, 2021 10;45(10):e13924.
PMID: 34490635 DOI: 10.1111/jfbc.13924

Multi-walled carbon nanotubes (MWCNT)-tannase composite was investigated as an immobilized biocatalyst on the basis of its facile preparation, low cost, and excellent aqueous dispersibility. Cross-linked tannase enzymes, obtained in the presence of glutaraldehyde, were composited with MWCNT via physical adsorption. Multiple techniques were applied to investigate, and corroborate the successful adsorption of cross-linked tannase onto the MWCNT structure. Green tea infusion extract post-treatment using the composite preparation showed elevated radical scavenging activities relative to the control. Green tea infusion extract exhibited a markedly reduced EC50 value on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals following its treatment with the enzyme composite, which represents 20%-34% enhancement in its free radical scavenging capacity. Stoichiometry and number of reduced DPPH were determined and compared. The antioxidative potential of a widely consumed, health-beneficial green tea is elevated by the treatment with MWCNT-tannase composite. PRACTICAL APPLICATIONS: Cross-linked tannase enzymes were composited with pristine multi-walled carbon nanotubes via simple physical adsorption. The composite presents key advantages such as low specific volume compared to other well-known immobilization media, inert, facile enzyme composition, and ease of recovery for repeated use. The work demonstrated carbon nanotube prosthetic utility in the biotransformation of food-based health commodity sought after for its nutritional benefits. The approach is of both industrial- and agricultural importance, and is a promising and viable strategy to obtain a natural, functional food supplement for the multi-billion dollar well-being and health-related industries.

Matched MeSH terms: Tea
Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions

Hajiaghaalipour F, Sanusi J, Kanthimathi MS

J Food Sci, 2016 Jan;81(1):H246-54.
PMID: 26613545 DOI: 10.1111/1750-3841.13149

Tea (Camellia sinensis) is the most highly consumed beverage in the world next to water. The common way of preparation is steeping in hot water which is varying for different type of tea. We investigated the antioxidant properties of 6 type of tea leaves under different time and temperatures of extraction method used. In general, all samples tested in this study demonstrated high levels of antioxidant capacity and antioxidant activity. The results indicate that the antioxidants activity is significantly affected by time and temperature of steeping and the highest was depending on the variety. White state values, green and black teas showed different levels of antioxidants under different extraction conditions. Overall, the highest activity for white tea was in prolonged hot and in some assays prolonged hot and cold extracts, whereas for green tea the highest activity observed in prolonged cold steeping while, for black tea was in short hot water infusion. The results of this study showed the antioxidant capacity of white and green tea was greater than black tea.

Matched MeSH terms: Tea
Fulltext Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Mamat H, Hill SE

J Food Sci Technol, 2014 Sep;51(9):1998-2005.
PMID: 25190856 DOI: 10.1007/s13197-012-0708-x

Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.

Matched MeSH terms: Tea
Fulltext Green tea yogurt: major phenolic compounds and microbial growth

Amirdivani S, Baba AS

J Food Sci Technol, 2015 Jul;52(7):4652-60.
PMID: 26139940 DOI: 10.1007/s13197-014-1670-6

The purpose of this study was to evaluate fermentation of milk in the presence of green tea (Camellia sinensis) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow's milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest (p tea-yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetin-rhamnosylgalactoside and quercetin-3-O-galactosyl-rhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY. Streptococcus thermophillus and Lactobacillus spp. were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.

Matched MeSH terms: Steam; Tea
Magnetic nanoparticle (Fe3O4) impregnated onto tea waste for the removal of nickel(II) from aqueous solution

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*
Rejected tea as a potential low-cost adsorbent for the removal of methylene blue

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*
Spent tea leaves: a new non-conventional and low-cost adsorbent for removal of basic dye from aqueous solutions

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*
Oral melanin pigmentation in 467 Thai and Malaysian people with special emphasis on smoker's melanosis

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
Dispersive liquid-liquid microextraction combined with dispersive solid-phase extraction for gas chromatography with mass spectrometry determination of polycyclic aromatic hydrocarbons in aqueous matrices

Mohd Hassan FW, Muggundha Raoov, Kamaruzaman S, Sanagi MM, Yoshida N, Hirota Y, et al.

J Sep Sci, 2018 Oct;41(19):3751-3763.
PMID: 30125466 DOI: 10.1002/jssc.201800326

This study describes a dispersive liquid-liquid microextraction combined with dispersive solid-phase extraction method based on phenyl-functionalized magnetic sorbent for the preconcentration of polycyclic aromatic hydrocarbons from environmental water, sugarcane juice, and tea samples prior to gas chromatography with mass spectrometry analysis. Several important parameters affecting the extraction efficiency were investigated thoroughly, including the mass of sorbent, type and volume of extraction solvent, extraction time, type of desorption solvent, desorption time, type and amount of salt-induced demulsifier, and sample volume. Under the optimized extraction and gas chromatography-mass spectrometric conditions, the method revealed good linearity (10-100000 ng/L) with coefficient of determination (R2 ) of ≥0.9951, low limits of detection (3-16 ng/L), high enrichment factors (61-239), and satisfactory analyte recoveries (86.3-109.1%) with the relative standard deviations

Matched MeSH terms: Tea
Fulltext Determination of mineral content in the ficus deltoidea leaves

Nihayah Mohammad, Yong, Kar Wei, Nur Faizah Abu Bakar

Jurnal Sains Kesihatan Malaysia, 2012;10(2):25-29.
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
Fulltext Effect of beverages and food source on wear resistance of composite resins

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
Fulltext Hepatitis C and iron over load

Poddar, Sandeep

Malaysian Journal of Medical Research, 2017;1(1):25-30.
MyJurnal

Hepatitis C is a liver disease caused by the hepatitis C virus: the virus can cause both acute and chronic hepatitis infection. Patients with chronic hepatitis C virus (HCV) infection appear to have an excellent chance of responding to 6 months of standard therapy with interferon (IFN) and frequently develop systemic iron overload, which exacerbates morbidity. The iron excess in hepatitis C may be due to hereditary hemochromatosis, hematologic diseases, multiple transfusions, porphyria cutanea tarda and chronic alcohol abuse. Different mechanisms proposed to explain the relation between HCV infection and hepatic iron overload. Some revealed that hepatic iron accumulation results from release of iron from damaged liver cells. Consumption of coffee, tea also reduces iron absorption and thereby decrease iron overload in Liver and thereby reduces the oxidative stress of iron overload in liver. The global scenario of this problem has been discussed in the article.

Matched MeSH terms: Tea
Fulltext Association between dietary patterns and cardiometabolic risks in Malaysian Punjabi adults

Yik Fah Chee, Satvinder Kaur, Roseline Wai Kuan Yap

Malaysian Journal of Medicine and Health Sciences, 2020;16(106):106-115.
MyJurnal

Introduction: Globally, the prevalence of cardiovascular diseases (CVD) is high in Punjabi population. This could due to the increased cardiometabolic risks associated with diets high in dietary fats and refined grains. However, studies on the relationship between dietary pattern and cardiometabolic risks involving Malaysian Punjabis popu- lation are scarce. Hence, this study aims to determine the associations between dietary patterns and cardiometa- bolic risks in Malaysian Punjabi adults. Methods: Socio-demographic, lifestyle and dietary intake information was collected using self-administered questionnaire. Anthropometric measurements: weight and height for body mass index (BMI) calculation, waist circumference (WC); systolic (SBP) and diastolic blood pressure (DBP); and biomark- ers: blood glucose, glycated haemoglobin A1c (HbA1c), triglycerides, total cholesterol (TC), low-density-lipopro- tein cholesterol (LDL-C), high-density-lipoprotein cholesterol (HDL-C), apolipoprotein A1 and B100 were obtained. Major dietary patterns were derived using principal component analysis. Association between dietary patterns and cardiometabolic risk factors were performed using ANCOVA and Kruskal-Wallis tests. Results: A total of 164 (35.4% males and 64.6% females) Punjabis were included in this study. Four dietary patterns were extracted, namely ‘fruits and vegetables diet’ (FVD), ‘whole grains, condiments and beverages diet’ (WCBD), ‘protein diet’ (PD) and ‘rice, noodles, cereals and meat diet’ (RNCMD). Significant associations were obtained for FVD with BMI (p=0.012), WC (p=0.011), SBP (p=0.020) and DBP (p=0.009); WCBD with TC (p=0.010), LDL-C (p=0.015) and apolipoprotein B100 (p=0.038). Conclusion: Dietary pattern comprised of fruits, vegetables and beverages containing antioxidant-rich spices, ginger, and black tea may lower cardiometabolic risks in Malaysian Punjabis, particularly in obesity, high blood pressure and hyperlipidaemia.

Matched MeSH terms: Tea
Fulltext Lifestyle intervention improved nutritional knowledge, dietary composition and health status of midlife Malaysian women

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
Effects of temperature change and beverage on mechanical and tribological properties of dental restorative composites

Ayatollahi MR, Yahya MY, Karimzadeh A, Nikkhooyifar M, Ayob A

Mater Sci Eng C Mater Biol Appl, 2015 Sep;54:69-75.
PMID: 26046269 DOI: 10.1016/j.msec.2015.05.004

The aim of this study was to investigate the effects of temperature change and immersion in two common beverages on the mechanical and tribological properties for three different types of dental restorative materials. Thermocycling procedure was performed for simulating temperature changes in oral conditions. Black tea and soft drink were considered for beverages. Universal composite, universal nanohybrid composite and universal nanofilled composite, were used as dental materials. The nanoindentation and nanoscratch experiments were utilized to determine the elastic modulus, hardness, plasticity index and wear resistance of the test specimens. The results showed that thermocycling and immersion in each beverage had different effects on the tested dental materials. The mechanical and tribological properties of nanohybrid composite and nanocomposite were less sensitive to temperature change and to immersion in beverages in comparison with those of the conventional dental composite.

Matched MeSH terms: Carbonated Beverages*; Composite Resins/chemistry*; Dental Materials/chemistry*; Tea*; Temperature*; Nanotechnology; Nanocomposites/chemistry*
Fulltext Beneficial Effects of Green Tea Catechins on Female Reproductive Disorders: A Review

Kamal DAM, Salamt N, Zaid SSM, Mokhtar MH

Molecules, 2021 May 03;26(9).
PMID: 34063635 DOI: 10.3390/molecules26092675

Tea is one of the most widely consumed beverages worldwide after water, and green tea accounts for 20% of the total tea consumption. The health benefits of green tea are attributed to its natural antioxidants, namely, catechins, which are phenolic compounds with diverse beneficial effects on human health. The beneficial effects of green tea and its major bioactive component, (-)-epigallocatechin-3-gallate (EGCG), on health include high antioxidative, osteoprotective, neuroprotective, anti-cancer, anti-hyperlipidemia and anti-diabetic effects. However, the review of green tea's benefits on female reproductive disorders, including polycystic ovary syndrome (PCOS), endometriosis and dysmenorrhea, remains scarce. Thus, this review summarises current knowledge on the beneficial effects of green tea catechins on selected female reproductive disorders. Green tea or its derivative, EGCG, improves endometriosis mainly through anti-angiogenic, anti-fibrotic, anti-proliferative and proapoptotic mechanisms. Moreover, green tea enhances ovulation and reduces cyst formation in PCOS while improving generalised hyperalgesia, and reduces plasma corticosterone levels and uterine contractility in dysmenorrhea. However, information on clinical trials is inadequate for translating excellent findings on green tea benefits in animal endometriosis models. Thus, future clinical intervention studies are needed to provide clear evidence of the green tea benefits with regard to these diseases.

Matched MeSH terms: Tea

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