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Tea Product: Processing, Extraction, Quality and Health

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 8898

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Special Issue Editor

Prof. Dr. Youying Tu

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Guest Editor

Department of Tea Science, Zhejiang University, Hangzhou 310058, China
Interests: bioactive component isolation and purification technology from tea leaves or tea flower; chemical mechenism in tea processing; tea compounds and functions; metabolomics

Special Issue Information

Dear Colleagues,

Tea is the most consumed flavored functional beverage in the world. A large amount of scientific data have shown that the health beneficial effects of tea are mainly attributed to its more than a thousand biochemical compounds.

We invite you to share your recent in vitro or in vivo findings in the fields of antioxidants, anti-inflammation, cancer prevention, reduced occurrence of heart disease, neurodegenerative disease, Alzheimer's disease, etc. Moreover, different types of proceesing allow us to obtain new compunds by synthesıs or degradtion. Manuscripts on the isolation and purification of new monomers are also welcome.

Submitted manuscripts should not have been published previously elsewhere.

Prof. Dr. Youying Tu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

tea
bioactive component isolation and purification
tea processing
tea compounds and functions
quality
health benefits

Published Papers (4 papers)

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Research

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12 pages, 918 KiB

Open AccessArticle

Anti-Inflammatory, Anti-Diabetic, Anti-Oxidant and Cytotoxicity Assays of South African Herbal Teas and Bush Tea Blends

by Florence Malongane, Lyndy Joy McGaw, Oyinlola Oluwunmi Olaokun and Fhatuwani Nixwell Mudau

Foods 2022, 11(15), 2233; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152233 - 27 Jul 2022

Cited by 4 | Viewed by 1910

Abstract

South Africa is home to a variety of herbal teas, such as bush tea (Athrixia phylicoides DC.), honeybush tea (Cyclopia intermedia E. Mey and C. subternata Vogel), special tea (Monsonia burkeana Planch. ex Harv.), and rooibos tea (Aspalathus linearis (Burm.f.) R. Dahlgren) that are known to possess anti-oxidant, anti-inflammatory and anti-diabetic properties. The objective of this study was to determine the in vitro anti-oxidant activity of selected tea blends using 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, as well as to assess their anti-inflammatory properties using the 15-lipoxygenase inhibitory assay. Furthermore, the study measured glucose utilisation in C2C12 myotubes. Lastly, 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide (MTT) assay was used to test the safety of the tea extracts on Vero cells (African green monkey kidney cell line). Special tea and its blend with bush tea exhibited potent anti-oxidant and anti-inflammatory activity. The blending of bush tea with special tea at different ratios resulted in increased anti-oxidant activity. Although special tea had a level of cell toxicity, its toxicity was lowered during blending. All of the tea samples showed anti-diabetic effects, although with less potency as compared to insulin. The current investigation supports the use of blended herbal teas, and the positive anti-inflammatory effect of special tea warrants further research. Full article

(This article belongs to the Special Issue Tea Product: Processing, Extraction, Quality and Health)

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12 pages, 2801 KiB

Open AccessArticle

CsCuAOs and CsAMADH1 Are Required for Putrescine-Derived γ-Aminobutyric Acid Accumulation in Tea

by Kexin Zhang, Yu Duan, Yu Cao, Yiwen Chen, Zhongwei Zou, Fang Li, Qiang Shen, Xiaowei Yang, Yuanchun Ma, Wanping Fang and Xujun Zhu

Foods 2022, 11(9), 1356; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091356 - 06 May 2022

Cited by 4 | Viewed by 1755

Abstract

Polyamines are a potential source of γ-aminobutyric acid (GABA) in plants under abiotic stress. However, studies on GABA enrichment in tea mostly focus on the GABA shunt, while the correlation between polyamine degradation and GABA formation in tea is largely unknown. In this study, tea plants responded to exogenous putrescine, resulting in a significant increase in GABA content, while the glutamate level did not change. At the same time, five copper-containing amine oxidase (CuAO) and eight aminoaldehyde dehydrogenase (AMADH) genes involved in the putrescine-derived GABA pathway were identified from the Tea Plant Information Archive. Expression analysis indicated that CsCuAO1, CsCuAO3 as well as CsAMADH1 were induced to play an important function in response to exogenous putrescine. Thus, the three genes were cloned and the catalytic efficiency of soluble recombinant proteins was determined. CsCuAOs and CsAMADH1 exhibited indispensable functions in the GABA production from putrescine in vitro. Subcellular localization assays indicated that CsAMADH1 was localized in plastid, while both CsCuAO1 and CsCuAO3 were localized in peroxisome. In addition, the synergistic effects of CsCuAOs and CsAMADH1 were investigated by a transient co-expression system in Nicotiana benthamiana. Our data suggest that these three genes regulate the accumulation of GABA in tea by participating in the polyamine degradation pathway and improve the content of GABA in tea to a certain extent. The results will greatly contribute to the production of GABA tea. Full article

(This article belongs to the Special Issue Tea Product: Processing, Extraction, Quality and Health)

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17 pages, 1493 KiB

Open AccessArticle

Profiling Real-Time Aroma from Green Tea Infusion during Brewing

by Litao Sun, Xue Dong, Yonglin Ren, Manjree Agarwal, Alexander Ren and Zhaotang Ding

Foods 2022, 11(5), 684; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11050684 - 25 Feb 2022

Cited by 4 | Viewed by 2457

Abstract

Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated. Full article

(This article belongs to the Special Issue Tea Product: Processing, Extraction, Quality and Health)

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Review

Jump to: Research

20 pages, 1397 KiB

Open AccessReview

Tea Polyphenols and Their Preventive Measures against Cancer: Current Trends and Directions

by Anuva Talukder Trisha, Mynul Hasan Shakil, Suvro Talukdar, Kobun Rovina, Nurul Huda and Wahidu Zzaman

Foods 2022, 11(21), 3349; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11213349 - 25 Oct 2022

Cited by 15 | Viewed by 2327

Abstract

Cancer is exerting an immense strain on the population and health systems all over the world. Green tea because of its higher simple catechin content (up to 30% on dry weight basis) is greatly popular as an anti-cancer agent which is found to reduce the risks of cancer as well as a range of other diseases. In addition, several in vitro and in vivo studies have shown that green tea possesses copious health benefits like anti-diabetic, anti-obese, anti-inflammatory, neuro-protective, cardio-protective, etc. This review highlights the anti-carcinogenic effects of green tea catechins integrating the recent information to gain a clear concept. Special emphasis was given to the effectiveness of green tea polyphenols (GTP) in the prevention of cancer. Overall, green tea has been found to be effective to reduce the risks of breast cancer, ovarian cancer, liver cancer, colorectal cancer, skin cancer, prostate cancer, oral cancer, etc. However, sufficient information was not found to support that green tea consumption reduces the risk of lung cancer, esophageal cancer, or stomach cancer. The exciting data integrated into this article will increase interest in future researchers to garner more fruitful information on the relevant topics. Full article

(This article belongs to the Special Issue Tea Product: Processing, Extraction, Quality and Health)

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