MyMedR

Displaying publications 61 - 80 of 108 in total

Abstract:

Sort:

Fulltext Efficiency of different sampling tools for aquatic macroinvertebrate collections in Malaysian streams

Wan Mohd Hafezul Wan Abdul Ghani, Che Salmah Md Rawi, Suhaila Abd. Hamid, Al-Shami, Salman Abdo

Trop Life Sci Res, 2016;27(1):115-133.
MyJurnal

This study analyses the sampling performance of three benthic sampling tools
commonly used to collect freshwater macroinvertebrates. Efficiency of qualitative D-frame
and square aquatic nets were compared to a quantitative Surber sampler in tropical
Malaysian streams. The abundance and diversity of macroinvertebrates collected using
each tool evaluated along with their relative variations (RVs). Each tool was used to
sample macroinvertebrates from three streams draining different areas: a vegetable farm,
a tea plantation and a forest reserve. High macroinvertebrate diversities were recorded using the square net and Surber sampler at the forested stream site; however, very low
species abundance was recorded by the Surber sampler. Relatively large variations in the
Surber sampler collections (RVs of 36% and 28%) were observed for the vegetable farm
and tea plantation streams, respectively. Of the three sampling methods, the square net
was the most efficient, collecting a greater diversity of macroinvertebrate taxa and a
greater number of specimens (i.e., abundance) overall, particularly from the vegetable
farm and the tea plantation streams (RV

Matched MeSH terms: Tea
Fulltext Cognitive health of older persons in longitudinal ageing cohort studies

Ng TP

Sains Malaysiana, 2016;45:1351-1355.

Dementia poses a major global burden of care to society and health systems in ageing populations. The majority (over 60%) of persons with dementia in the world are found in Asia and developing countries with rapid rates of population ageing. Improving and maintaining the cognitive health of older persons is vital to national strategies for dementia prevention. Increasing numbers of population-based ageing cohort studies in the past decade have provided a better understanding of the factors that contribute to cognitive function and decline in old age. The roles of major demographic, psychosocial, lifestyle, behavioral and cardiovascular risk factors contributing to cognitive health were discussed using examples from the Singapore Longitudinal Ageing Studies. They include socio-demographic factors, particularly education and marital status, leisure time activity such as physical activity, social engagement and mental activities, psychological factors such as depression, cardiovascular and metabolic risk factors: obesity, diabetes, hypertension and dyslipidemia, and the metabolic syndrome, under-nutrition, low albumin, low hemoglobin, nutritional factors such as blood folate, B12 and homocysteine, omega-3 poly-unsaturated fatty acids, tea drinking and curcumin-rich turmeric in curry meals. These factors are found to be associated variously with cognitive functions (memory and learning, language, visuospatial, attention and information processing speed), rates of cognitive impairment and cognitive decline, or increased risk of developing MCI and progression to dementia.

Matched MeSH terms: Tea
Fulltext Stachytarpheta jamaicensis (L.) Vahl: From Traditional Usage to Pharmacological Evidence

Liew PM, Yong YK

Evid Based Complement Alternat Med, 2016;2016:7842340.
PMID: 26925152 DOI: 10.1155/2016/7842340

Introduction. Stachytarpheta jamaicensis (L.) Vahl belongs to the family of Verbenaceae and is commonly known as Gervao, Brazilian tea, verbena cimarrona, rooter comb, or blue porter weed. It is one of the important plants with high medicinal and nutraceutical benefits. S. jamaicensis contains various medicinal properties in traditional and folk medicinal systems, with cures for several diseases. Objective. The objective of this review paper is to collect information concerning the morphology, distribution, traditional usage, phytochemical compositions, biological activities, and safety data of S. jamaicensis. Materials and Methods. The information was obtained from literature search through electronic databases such as PubMed and Google Scholar on S. jamaicensis. Results and Conclusion. The high medicinal properties of this plant, for instance, antimicrobial and antifungal effect as the main activities, but verbascoside as the main active chemical component, make it a valuable source of the medicinal compound. This review paper summarizes all information concerning the morphology, distribution, traditional usage, phytochemical compositions, pharmacological activities, and toxicological studies of S. jamaicensis.

Matched MeSH terms: Tea
Fulltext Mating Compatibility and Restriction Analysis of Ganoderma Isolates from Oil Palm and Other Palm Hosts

Jing CJ, Seman IA, Zakaria L

Trop Life Sci Res, 2015 Dec;26(2):45-57.
PMID: 26868709 MyJurnal

Mating compatibility and restriction analyses of Internal Transcribed Spacer (ITS) regions were performed to determine the relations between Ganoderma boninense, the most common species associated with basal stem rot in oil palm and Ganoderma isolates from infected oil palm, two ornamental palms, sealing wax palm (Cyrtostachys renda) and MacArthur palm (Ptychosperma macarthurii), an isolate from coconut stump (Cocos nucifera), Ganoderma miniatocinctum, Ganoderma zonatum and Ganoderma tornatum. The results showed that G. boninense was compatible with Ganoderma isolates from oil palm, G. miniatocinctum and G. zonatum, Ganoderma isolates from sealing wax palm, MacArthur palm and coconut stump. G. boninense was not compatible with G. tornatum. Therefore, the results suggested that the G. boninense, G. miniatocinctum, G. zonatum, and Ganoderma isolates from oil palm, ornamental palms and coconut stump could represent the same biological species. In performing a restriction analysis of the ITS regions, variations were observed in which five haplotypes were generated from the restriction patterns. An unweighted pair-group method with arithmetic averages (UPGMA) cluster analysis showed that all the Ganoderma isolates were grouped into five primary groups, and the similarity values of the isolates ranged from 97% to 100%. Thus, a restriction analysis of the ITS regions showed that G. boninense and the Ganoderma isolates from other palm hosts were closely related. On the basis of the mating compatibility test and the restriction analysis of the ITS regions performed in this study, a diverse group of Ganoderma species from oil palm and other palm hosts are closely related, except for G. tornatum and Ganoderma isolates from tea and rubber.

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 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
Fulltext Coffee and tea consumption and risk of pre- and postmenopausal breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort study

Bhoo-Pathy N, Peeters PH, Uiterwaal CS, Bueno-de-Mesquita HB, Bulgiba AM, Bech BH, et al.

Breast Cancer Res, 2015 Jan 31;17:15.
PMID: 25637171 DOI: 10.1186/s13058-015-0521-3

INTRODUCTION: Specific coffee subtypes and tea may impact risk of pre- and post-menopausal breast cancer differently. We investigated the association between coffee (total, caffeinated, decaffeinated) and tea intake and risk of breast cancer.
METHODS: A total of 335,060 women participating in the European Prospective Investigation into Nutrition and Cancer (EPIC) Study, completed a dietary questionnaire from 1992 to 2000, and were followed-up until 2010 for incidence of breast cancer. Hazard ratios (HR) of breast cancer by country-specific, as well as cohort-wide categories of beverage intake were estimated.
RESULTS: During an average follow-up of 11 years, 1064 premenopausal, and 9134 postmenopausal breast cancers were diagnosed. Caffeinated coffee intake was associated with lower risk of postmenopausal breast cancer: adjusted HR=0.90, 95% confidence interval (CI): 0.82 to 0.98, for high versus low consumption; Ptrend=0.029. While there was no significant effect modification by hormone receptor status (P=0.711), linear trend for lower risk of breast cancer with increasing caffeinated coffee intake was clearest for estrogen and progesterone receptor negative (ER-PR-), postmenopausal breast cancer (P=0.008). For every 100 ml increase in caffeinated coffee intake, the risk of ER-PR- breast cancer was lower by 4% (adjusted HR: 0.96, 95% CI: 0.93 to 1.00). Non-consumers of decaffeinated coffee had lower risk of postmenopausal breast cancer (adjusted HR=0.89; 95% CI: 0.80 to 0.99) compared to low consumers, without evidence of dose-response relationship (Ptrend=0.128). Exclusive decaffeinated coffee consumption was not related to postmenopausal breast cancer risk, compared to any decaffeinated-low caffeinated intake (adjusted HR=0.97; 95% CI: 0.82 to 1.14), or to no intake of any coffee (HR: 0.96; 95%: 0.82 to 1.14). Caffeinated and decaffeinated coffee were not associated with premenopausal breast cancer. Tea intake was neither associated with pre- nor post-menopausal breast cancer.
CONCLUSIONS: Higher caffeinated coffee intake may be associated with lower risk of postmenopausal breast cancer. Decaffeinated coffee intake does not seem to be associated with breast cancer.

Matched MeSH terms: Tea*
Umami taste components and their sources in Asian foods

Hajeb P, Jinap S

Crit Rev Food Sci Nutr, 2015;55(6):778-91.
PMID: 24915349 DOI: 10.1080/10408398.2012.678422

Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.

Matched MeSH terms: Tea
Potential natural antioxidants: adjuvant effect of green tea polyphenols in periodontal infections

Ramasamy C

Infect Disord Drug Targets, 2015;15(3):141-52.
PMID: 26321324

OBJECTIVES: Polyphenols constitute the major component in green tea, which represent a cluster known as catechins. The presence of polyphenols, especially the amino acid theanine and catechins with its antioxidant properties in green tea make them ideal for medicinal- dental applications. The objective of the paper is to delineate the role of green tea polyphenols in periodontal disease.
METHODS: The Pub med data base was searched for human clinical studies, reviews pertinent to application of green tea polyphenols in periodontal health dating from Sep 1980- Sep 2014.
RESULTS: The retrieved inference from the epidemiological surveys, in vitro studies and overviews of polyphenols, postulate green tea as potential natural antioxidant. Green tea mouthwashes possess limitations, which make them ineffective during the chronic stages of periodontitis. Human studies reveal that the prognosis of periodontal disease is better when the green tea catechins are used via local drug delivery.
CONCLUSION: The maintenance of periodontal health could be enhanced by emphasizing the habit of drinking green tea in periodontitis patients. The future scope of the research demands the analysis of polyphenols at molecular level to have a better understanding of its overwhelming applications.

Matched MeSH terms: Tea/chemistry*
Fulltext Spectrophotometric Analysis of Caffeine

Ahmad Bhawani S, Fong SS, Mohamad Ibrahim MN

Int J Anal Chem, 2015;2015:170239.
PMID: 26604926 DOI: 10.1155/2015/170239

The nature of caffeine reveals that it is a bitter white crystalline alkaloid. It is a common ingredient in a variety of drinks (soft and energy drinks) and is also used in combination with various medicines. In order to maintain the optimum level of caffeine, various spectrophotometric methods have been developed. The monitoring of caffeine is very important aspect because of its consumption in higher doses that can lead to various physiological disorders. This paper incorporates various spectrophotometric methods used in the analysis of caffeine in various environmental samples such as pharmaceuticals, soft and energy drinks, tea, and coffee. A range of spectrophotometric methodologies including chemometric techniques and derivatization of spectra have been used to analyse the caffeine.

Matched MeSH terms: Tea
Fulltext Antioxidative and acetylcholinesterase inhibitor potential of selected honey of Sabah, Malaysian Borneo

Philip, Y., Mohd Fadzelly, A. B.

International Food Research Journal, 2015;22(5):1953-1960.
MyJurnal

Honey is a sweet substance that can be obtain from flower nectar and secretes through transformations process by honey bees. The aim of this study was to compare the antioxidant and anti-cholinesterase activities of 4 wild honey (wild honey produced by different species of bees: Apis cerana, Apis andreniformis, Apis koschevnikovi and Apis nuluensis) collected from the secondary forest and 6 commercial (young and old Mangrove, young and old Upper mountain, Tropical, Potiukan) honey of Sabah, Malaysian Borneo. Antioxidant activities were determined using FRAP (Ferric Reducing Antioxidant Power), DPPH free radical scavenging and ABTS decolourization assays. Acetylcholinesterase inhibition effect was determined by enzyme inhibition method. The results of this study showed that wild honey produced by A.cerana collected from the Acacia tree extracted using 80% methanol displayed the highest DPPH free radical scavenging activity and ABTS decolorization assays. Whereas wild honey produced by A.nuluensis collected from the Chestnut tree extracted using 80% methanol displayed the highest FRAP activity. The wild honey produced by A. nuluensis also displayed the highest acetylcholinesterase properties as the antioxidant compounds contributed to the inhibitory properties of the enzyme. Manuka honey (produced from tea tree) found to be higher in antioxidant and acetylcholinesterase properties as compared to all other samples. The same trend of bioactivity was also observed in absolute methanol extracts. Strong positive correlation was found between antioxidant and acetylcholinesterase activity. Therefore, honey has the potential as natural antioxidant and acetylcholinesterase inhibition sources with promising potential benefits to human’s health.

Matched MeSH terms: Tea
Fulltext Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from Sabah Snake Grass (Clinacanthus nutans Lind.) leaves

Lusia Barek, M., Hasmadi, M., Zaleha, A.Z., Mohd Fadzelly, A.B.

International Food Research Journal, 2015;22(2):661-670.
MyJurnal

Clinacanthus nutans (Burm. F.) Lindau or locally known in Sabah, Malaysia as ‘Sabah Snake Grass’ has been ethnobotanically used to treat various diseases in Asian countries. This study was conducted to determine the total phenolics content (TPC), flavonoids content (TFC) and antioxidant activity of herbal teas developed from C. nutans leaves with different drying techniques (microwave-oven dried and freeze dried) and infusion time (1, 2, 5, 10, 15 and 20 min). Ferric reducing/antioxidant power (FRAP) assay, 2,2’-azino-bis(3-ethylbenzothiazoline- 6-sulphonic acid (ABTS) and 2, 2-diphenyl-1-pycryl-hydrazyl (DPPH) free radical scavenging assays were used to investigate the antioxidant capacity. The highest TPC of herbal tea was observed in 20 min infusion of unfermented microwave-oven dried leaves (177.80 ± 19.10 mg TAE/L), while the highest TFC was observed in 10 min infusion of fermented microwave-oven dried leaves (22.13 ± 1.53 mg CE/L). Short infusion times from 5 min to 15 min were able to extract high amount of phenolics compounds. Unfermented tea contained higher TPC content (P < 0.05) as compared to fermented tea, while, TFC showed no significant difference between both types. Freeze dried infusion shows no significant difference (P > 0.05) as compared to microwave-oven dried for TPC, TFC and antioxidant capacity. Moderate and low correlation was observed between TPC and FRAP values (r = 0.507) and between TFC and ABTS values (r = 0.256). Preparation of C. nutans herbal tea as potential natural antioxidant source can be used as a basic reference for future research on the dietary intake of these herbal teas.

Matched MeSH terms: Teas, Herbal; Tea
Fulltext Effect of different beverages on the physical properties of sonicfill dental composite

KV, Lee, A, Philip, Yahya NA

Ann Dent, 2015;22(1):30-37.
MyJurnal

To evaluate the effect of several beverages on the physical properties of SonicFill (Kerr Corp.,
USA), a new bulk-fill dental composite, over a period of time. Methods: A total of 28 discs (10 mm x 2
mm) were prepared and randomly assigned into 4 groups (n=7) according to the beverages they would
be immersed in. The beverages chosen were Coca-Cola©, Nescafe© coffee, Lipton tea© and distilled
water (control). Surface roughness, microhardness and colour stability were evaluated using 3D optical
surface texture analyser, Vickers microhardness tester and spectrophotometer respectively. Readings
were recorded at the time intervals of 24 hours, 1 week and 1 moth after immersion. The data obtained
were analysed using one-way ANOVA, repeated measures ANOVA and MANOVA. Results: There were
significant differences in surface roughness for only two pairs of groups (distilled water and Coca-Cola,
distilled water and coffee). However, there was no significant difference between the groups within the
chosen time. Statistical analysis showed significant difference in microhardness between time only for
Coca-Cola, with significant differences between 24 hours and 1 week; and 24 hours and 1 month. For
the colour evaluation, there was significant difference between the groups within time. Conclusions:
All the beverages chosen were able to affect the physical properties of the SonicFill. However, no
particular beverage had a higher or lower impact on the surface roughness than the other beverages.
Microhardness was affected by distilled water and Coca-Cola, in ascending order. Colour was affected
most by coffee, followed by tea and Coca-Cola.

Matched MeSH terms: Tea
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
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
Association between risk factors of osteoporosis and bone mineral density in women of different ethnic groups in a Malaysian hospital

Chan PJ, Nurul ZZ, Chuah JS, Nabil MMA, Isa NM, Sabarul AM, et al.

International Journal of Osteoporosis and Metabolic Disorders, 2014;7(1):1-11.
DOI: 10.3923/rjom.2014.1.11

Risk factors of osteoporosis need to be identified for prevention of osteoporosis. However, studies on the risk factors of osteoporosis in the Malaysian population are lacking. The study aimed to determine the relationship between potential risk factors of osteoporosis and hip BMD of postmenopausal women in a Malaysian tertiary hospital setting. A cross-sectional study was carried out on 76 postmenopausal women, who were scheduled for Dual-energy X-ray Absorptiometry (DXA) scan at UKM Medical Centre (UKMMC) from February to May, 2014. Interview sessions using structured questionnaire were conducted to obtain information on social demographic and potential risk factors of osteoporosis. The DXA scan results of the hip BMD for all the respondents were recorded to determine the association between the potential risk factors of osteoporosis and hip BMD. In this study, 44.7% of patients had normal hip BMD measurement (T score >-1.0), while 55.3% had low hip BMD measurement (T scoretea consumption (p = 0.022), duration of sleep (p = 0.021) and Body Mass Index (BMI) (p = 0.041). There were no significant association (p>0.05) between hip BMD and family history of osteoporosis, lifestyle activities and smoking. Parity, habitual tea consumption and BMI were positively associated with hip BMD, whereas duration of sleep was negatively associated with hip BMD among postmenopausal women in UKMMC. © 2014 Asian Network for Scientific Information.

Matched MeSH terms: Tea
Fulltext Biological properties of lemongrass: An overview

Olorunnisola, S. K., Asiyanbi, -H. T., Hammed, A. M., Simsek, S.

International Food Research Journal, 2014;21(2):455-462.
MyJurnal

The use of herbal preparations remained the main approach of folk medicine to the treatment of ailments and debilitating diseases. Initial intensive researches conducted on Lemongrass extracts (tea) may have showed conflicting evidences, however the resurgence in claims of folk medicine practitioners necessitated further inquiry into the efficacy of the tea. Lemongrass tea contains several biocompounds in its decoction, infusion and essential oil extracts. Anti-oxidant, anti-inflammatory, anti-bacterial, anti-obesity, antinociceptive, anxiolytic and antihypertensive evidences of lemongrass tea were clearly elucidated to support initial pharmacological claims. Lemongrass tea was non-toxic, non-mutagenic and receives wide acceptance among alternative medicine practitioners in several developing countries. This review therefore presents previous research activities, technologies and information surrounding bioactivities of lemongrass tea. Areas of future researches which may elucidate mechanisms of the biological properties of lemongrass extracts were highlighted.

Matched MeSH terms: Tea
Fulltext Beneficial effects of commercial Assam green tea infusion on the microbial growth and oxidative stability of cooked beef

Kristanti, R.A., Hadibarata, T., Punbusayakul, N.

International Food Research Journal, 2014;21(4):1313-1320.
MyJurnal

Natural preservatives having the great antioxidant and antimicrobial activity have been utilized in the food industry for many years. In the present study, the effect of of two brands of commercial Assam green tea infusion (represented by A and B) and 0.02% BHA/BHT on microbial growth, anti-lipid oxidation and color change were investigated in cooked beef. The green tea concentration has influenced to the results. It was found that A and B at the concentration of 250 mg/mL significantly reduced the population of Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium and E. coli in the cooked beef to an undetectable level within 2 days of storage at 4oC. A and B also exhibited higher anti-lipid oxidation activity compared to 0.02% BHA/BHT, and control. Assam green tea infusions in cooked beef significantly increased ∆ L*
value and decreased ∆ a* and ∆ b* value (p ≤ 0.05). These indicate that Assam green tea infusion might be a potential candidate as a natural preservative for beef and other types of food.

Matched MeSH terms: Tea
A review on Selenium-enriched green tea: fortification methods, biological activities and application prospect

Jin Liang, Pradeep Puligundla, Sanghoon Ko, Xiao-Chun Wan

Sains Malaysiana, 2014;43:1685-1692.

Selenium (Se) has been recognized as an essential nutrient for humans. Plant foods are the predominant source of selenium and majority of dietary selenium is absorbed depending on the type of food consumed. Nowadays, green tea is becoming increasingly popular for its prominent health benefits, including the ability to supplement selenium in organically bound, natural food form. The selenium content of Se-enriched green tea is influenced by the selenium level of local soils in which it is grown. However, selenium content of plants can also be improved by artificial fortification methods. In this review, the chemical speciation and biological functions of selenium, fortification methods, biological activities and nutraceutical applications of Se-enriched green tea are discussed. This review provides insights into the current research and the importance of Se-enriched green tea in the enrichment of human nutrition and health.

Matched MeSH terms: Tea
Intake of coffee, decaffeinated coffee, or tea does not affect risk for pancreatic cancer: results from the European Prospective Investigation into Nutrition and Cancer Study

Bhoo-Pathy N, Uiterwaal CS, Dik VK, Jeurnink SM, Bech BH, Overvad K, et al.

Clin Gastroenterol Hepatol, 2013 Nov;11(11):1486-92.
PMID: 23756220 DOI: 10.1016/j.cgh.2013.05.029

BACKGROUND & AIMS: Few modifiable risk factors have been implicated in the etiology of pancreatic cancer. There is little evidence for the effects of caffeinated coffee, decaffeinated coffee, or tea intake on risk of pancreatic cancer. We investigated the association of total coffee, caffeinated coffee, decaffeinated coffee, and tea consumption with risk of pancreatic cancer.
METHODS: This study was conducted within the European Prospective Investigation into Nutrition and Cancer cohort, comprising male and female participants from 10 European countries. Between 1992 and 2000, there were 477,312 participants without cancer who completed a dietary questionnaire and were followed up to determine pancreatic cancer incidence. Coffee and tea intake was calibrated with a 24-hour dietary recall. Adjusted hazard ratios (HRs) were computed using multivariable Cox regression.
RESULTS: During a mean follow-up period of 11.6 y, 865 first incidences of pancreatic cancers were reported. When divided into fourths, neither total intake of coffee (HR, 1.03; 95% confidence interval [CI], 0.83-1.27; high vs low intake), decaffeinated coffee (HR, 1.12; 95% CI, 0.76-1.63; high vs low intake), nor tea were associated with risk of pancreatic cancer (HR, 1.22, 95% CI, 0.95-1.56; high vs low intake). Moderately low intake of caffeinated coffee was associated with an increased risk of pancreatic cancer (HR, 1.33; 95% CI, 1.02-1.74), compared with low intake. However, no graded dose response was observed, and the association attenuated after restriction to histologically confirmed pancreatic cancers.
CONCLUSIONS: Based on an analysis of data from the European Prospective Investigation into Nutrition and Cancer cohort, total coffee, decaffeinated coffee, and tea consumption are not related to the risk of pancreatic cancer.

Matched MeSH terms: Tea/adverse effects*

Filters

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links