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Wang S, Zeng T, Zhao S, Zhu Y, Feng C, Zhan J, Li S, Ho CT, Gosslau A. Multifunctional health-promoting effects of oolong tea and its products. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Nafade S, Agnihotri R, Kamath SU, Shenoy PA, Khadher NA, Nayak DD. The effect of oolong tea as an adjunct to nonsurgical management of chronic periodontitis: A randomized controlled clinical trial. JOURNAL OF HERBMED PHARMACOLOGY 2022. [DOI: 10.34172/jhp.2022.30] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Introduction: Oolong tea, a functional food, has numerous therapeutic benefits owing to the presence of bioactive polyphenols, theasinensins (TS) and catechins. The present study aimed to evaluate the influence of systemic administration of oolong tea as an adjunct to nonsurgical periodontal therapy (NSPT) in the management of chronic periodontitis (CP).Methods: A total of 60 subjects with mild to moderate CP were randomly divided into two groups of tests (n = 30) and the controls (n = 30). They underwent NSPT with adjunctive oolong tea supplementation in the test group only. At baseline, 1, and 3 months, their gingival index (GI), plaque index (PI), probing pocket depth (PPD), clinical attachment loss (CAL), percentage of sites with bleeding on probing (BOP), and lobene stain index (LSI) were recorded. Furthermore, the levels of glutathione peroxidase (GPx), total antioxidants (TAO), and malondialdehyde (MDA) were also estimated in gingival crevicular fluid (GCF), saliva and serum. Additionally, colony-forming units (CFUs) of selective supra and subgingival plaque bacteria were estimated in the plaque samples.Results: In both groups, at 1 month, the GI, PI, BOP, GPx, and TAO levels were improved with a reduction in the levels of MDA and CFU’s and no staining of teeth (P < 0.05). The results were maintained in the test group at 3-month recall visit.Conclusion: Adjunctive administration of oolong tea with NSPT reduced the local and systemic oxidative burden and rapidly resolved the inflammation in CP. This would be specifically beneficial in CP subjects with systemic conditions.
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Affiliation(s)
- Sonal Nafade
- Department of Periodontology, Manipal College of Dental Sciences, Manipal, Manipal Academy of Higher Education (MAHE), Manipal, Karnataka, 576104, India
| | - Rupali Agnihotri
- Department of Periodontology, Manipal College of Dental Sciences, Manipal, Manipal Academy of Higher Education (MAHE), Manipal, Karnataka, 576104, India
| | - Shobha Ullas Kamath
- Department of Biochemistry, Kasturba Medical College, Manipal, Manipal Academy of Higher Education (MAHE), Manipal, Karnataka, 576104, India
| | - Padmaja Ananth Shenoy
- Department of Microbiology, Kasturba Medical College, Manipal, Manipal Academy of Higher Education (MAHE), Manipal, Karnataka,576104, India
| | - Nisha Abdul Khadher
- Department of Biochemistry, Kasturba Medical College, Manipal, Manipal Academy of Higher Education (MAHE), Manipal, Karnataka, 576104, India
| | - Deeksha Dayanand Nayak
- Department of Biochemistry, Kasturba Medical College, Manipal, Manipal Academy of Higher Education (MAHE), Manipal, Karnataka, 576104, India
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Koch W, Zagórska J, Marzec Z, Kukula-Koch W. Applications of Tea ( Camellia sinensis) and its Active Constituents in Cosmetics. Molecules 2019; 24:E4277. [PMID: 31771249 PMCID: PMC6930595 DOI: 10.3390/molecules24234277] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/21/2019] [Accepted: 11/22/2019] [Indexed: 12/31/2022] Open
Abstract
Studies on the cosmetic applications of plant extracts are increasingly appearing in the scientific literature, which is due to the growing popularity of skincare products around the world. In the light of the observed changes, a return to natural treatment and skincare with cosmetics free of harmful substances or toxic preservatives is visible. Currently, tea extracts, due to their rich composition and various biological actions, play an important role among the dietary supplements and cosmetics. This review is intended to collect the reports on the properties of the tea plant, its extracts and preparations in cosmetology: for skin care products and for the treatment of selected dermatological diseases. Particular attention is paid to its antioxidant, anti-hyaluronidase, anti-inflammatory, slimming, hair-strengthening, photoprotective and sealing blood vessels properties.
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Affiliation(s)
- Wojciech Koch
- Chair and Department of Food and Nutrition, Medical University of Lublin, 4a, Chodźki str., 20-093 Lublin, Poland;
| | - Justyna Zagórska
- Chair and Department of Pharmacognosy, Medical University of Lublin, 1 Chodźki str., 20-093 Lublin, Poland; (J.Z.); (W.K.-K.)
| | - Zbigniew Marzec
- Chair and Department of Food and Nutrition, Medical University of Lublin, 4a, Chodźki str., 20-093 Lublin, Poland;
| | - Wirginia Kukula-Koch
- Chair and Department of Pharmacognosy, Medical University of Lublin, 1 Chodźki str., 20-093 Lublin, Poland; (J.Z.); (W.K.-K.)
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Wang Y, Kong D, Gao Y, Ying L, Huang Q, Xu P. Chemical characterization and bioactivity of phenolics from Tieguanyin oolong tea. J Food Biochem 2019; 43:e12894. [PMID: 31353716 DOI: 10.1111/jfbc.12894] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/27/2019] [Accepted: 04/25/2019] [Indexed: 01/13/2023]
Abstract
Phenolics are the main bioactive components in tea and greatly contribute to human health. Three phenolic-enriched extracts, the ethyl acetate fraction (TEF), n-butanol fraction (TBF), and water fraction (TWF), were obtained from Tieguanyin oolong tea, which is considered a typical type of semi-fermented tea. The chemicals in the extracts and their antioxidant activity and cytotoxicity against 4T1 breast cancer cells were investigated in the present work. TEF was found to have the highest contents of phenolics, flavonoids, procyanidins, sugars, and catechin monomers. Meanwhile, TEF exhibited the strongest antioxidant capacity, which may be due to its abundant bioactive compounds, as validated by Pearson correlation and hierarchical clustering analysis. Furthermore, TEF showed greater inhibition of the growth of 4T1 murine breast cancer cells than TBF and TWF. PRACTICAL APPLICATIONS: Fermentation during the processing of oolong tea causes many alterations in polyphenols, leading to different bioactivities. In the present work, three phenolic-enriched extracts, the ethyl acetate fraction (TEF), n-butanol fraction (TBF), and water fraction (TWF), were obtained from Tieguanyin oolong tea. Further tests showed that TEF and TBF from Tieguanyin oolong tea possessed remarkable antioxidant activity and inhibitory potential inhibition of the growth of 4T1 murine breast cancer cells in vitro due to their main bioactive compounds, including phenolics and flavonoids. Thus, the phenolic-enriched extracts from Tieguanyin tea are expected to have a potential application in the food and pharmaceutical industries after further study.
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Affiliation(s)
- Yuefei Wang
- Department of Tea Science, Zhejiang University, Hangzhou, P.R. China
| | - Dedong Kong
- Department of Tea Science, Zhejiang University, Hangzhou, P.R. China
| | - Yuanyuan Gao
- Department of Tea Science, Zhejiang University, Hangzhou, P.R. China
| | - Le Ying
- Department of Molecular and Translational Science, Monash University, Clayton, Victoria, Australia
| | - Qianfei Huang
- Zhejiang Academy of Medical Science, Hangzhou, China
| | - Ping Xu
- Department of Tea Science, Zhejiang University, Hangzhou, P.R. China
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Koch W. Dietary Polyphenols-Important Non-Nutrients in the Prevention of Chronic Noncommunicable Diseases. A Systematic Review. Nutrients 2019; 11:nu11051039. [PMID: 31075905 PMCID: PMC6566812 DOI: 10.3390/nu11051039] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 04/25/2019] [Accepted: 05/06/2019] [Indexed: 12/12/2022] Open
Abstract
The improvement of the social and economic conditions of society has eliminated the threat of death from the majority of infectious diseases. However, the rapid progress of civilization has created new possibilities for the appearance of factors with adverse effects for the health of society. This has led to increased morbidity from certain diseases, the presence of which had not been observed several centuries ago. Chronic noncommunicable diseases (e.g., cancers, cardio-vascular disorders, diabetes, obesity, neurodegenerative diseases) result from an inappropriate relationship between people and their environment. The common characteristic for all chronic diseases is a “new” form of inflammation, very often called metaflammation, which is considered as a subclinical, permanent inflammation. As a result, metabolic cascade, including cellular oxidative stress, atherosclerotic process, and insulin resistance, occurs, which slowly generates significant deterioration in the organism. Polyphenols are the major group of non-nutrients, considering their diversity, food occurrence, and biological properties. The current review aims to present a wide spectrum of literature data, including the molecular mechanism of their activity and experimental model used, and summarize the recent findings on the multitude of physiological effects of dietary polyphenols towards the prevention of several chronic diseases. However, despite several studies, the estimation of their dietary intake is troublesome and inconclusive, which will be also discussed.
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Affiliation(s)
- Wojciech Koch
- Chair and Department of Food and Nutrition, Faculty of Pharmacy, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland.
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Hung WL, Yang G, Wang YC, Chiou YS, Tung YC, Yang MJ, Wang BN, Ho CT, Wang Y, Pan MH. Protective effects of theasinensin A against carbon tetrachloride-induced liver injury in mice. Food Funct 2017; 8:3276-3287. [DOI: 10.1039/c7fo00700k] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
Abstract
TSA markedly reduced the CCl4-induced liver injury in mice.
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Affiliation(s)
- Wei-Lun Hung
- Citrus Research and Education Center
- Department of Food Science and Human Nutrition
- University of Florida
- Lake Alfred
- USA
| | - Guliang Yang
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization; Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains; Huanggang Normal University
- Huanggang
- China
| | - Yu-Chuan Wang
- Institute of Food Science and Technology
- National Taiwan University
- Taipei 10617
- Taiwan
| | - Yi-Shiou Chiou
- Institute of Food Science and Technology
- National Taiwan University
- Taipei 10617
- Taiwan
| | - Yen-Chen Tung
- Institute of Food Science and Technology
- National Taiwan University
- Taipei 10617
- Taiwan
| | | | - Bi-Ni Wang
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
- China
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Yu Wang
- Citrus Research and Education Center
- Department of Food Science and Human Nutrition
- University of Florida
- Lake Alfred
- USA
| | - Min-Hsiung Pan
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization; Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains; Huanggang Normal University
- Huanggang
- China
- Institute of Food Science and Technology
- National Taiwan University
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Weerawatanakorn M, Hung WL, Pan MH, Li S, Li D, Wan X, Ho CT. Chemistry and health beneficial effects of oolong tea and theasinensins. FOOD SCIENCE AND HUMAN WELLNESS 2015. [DOI: 10.1016/j.fshw.2015.10.002] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Lin CC, Li CW, Shih YT, Chuang LT. Antioxidant and Anti-Inflammatory Properties of Lower-Polymerized Polyphenols in Oolong Tea. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.678534] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chen YL, Duan J, Jiang YM, Shi J, Peng L, Xue S, Kakuda Y. Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis). FOOD REVIEWS INTERNATIONAL 2010. [DOI: 10.1080/87559129.2010.518294] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yu Long Chen
- a South China Botanical Garden , Chinese Academy of Sciences , Guangzhou , The People's Republic of China
| | - Jun Duan
- a South China Botanical Garden , Chinese Academy of Sciences , Guangzhou , The People's Republic of China
| | - Yue Ming Jiang
- a South China Botanical Garden , Chinese Academy of Sciences , Guangzhou , The People's Republic of China
| | - John Shi
- b Guelph Food Research Center , Agriculture and Agri-Food Canada , Guelph , Ontario , Canada
| | - Litao Peng
- c College of Food Science and Technology , Huazhong Agricultural University , Wuhan , The People's Republic of China
| | - Sophia Xue
- b Guelph Food Research Center , Agriculture and Agri-Food Canada , Guelph , Ontario , Canada
| | - Yukio Kakuda
- d Department of Food Science , University of Guelph , Guelph , Ontario , Canada
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