PMID: 

Brain Res. 2018 03 1 ;1682:61-70. Epub 2017 Dec 30. PMID: 29291393

Abstract Title: 

Patchouli alcohol protects against ischemia/reperfusion-induced brain injury via inhibiting neuroinflammation in normal and obese mice.

Abstract: 

Almost all of the candidate drugs for ischemic stroke failed to be translated from bench to beside. One important reason is that animals used in experimental studies cannot mimic ischemic patients due to lack of comorbidities like hypertension, diabetes and obesity. Therefore, it is better to test candidate drugs not only in normal animals but also in animals with comorbidities. Patchouli alcohol (PA), a natural tricyclic sesquiterpene in the traditional Chinese herb Pogostemonisherba, is well recognized for its anti-inflammation function in various inflammatory diseases. And as inflammation plays a very important role in cerebral ischemia/reperfusion (I/R) injury process and determines the ultimate brain damage, we hypothesized that PA could protect against cerebral I/R injury through its anti-inflammation ability. In this study, the effects of PA on cerebral I/R injury were evaluated in normal mice and obese mice. In normal mice with cerebral I/R injury, PA treatment reduced the infarct volume and neurological deficits in a dose- and time-dependent manner. PA treatment alleviated BBB dysfunction, inhibited mRNA and protein levels of TNF-α and IL-1β and modulated the activation of MAPKs signaling pathways. Moreover, PA also reduced infarct volume, alleviated the BBB dysfunction and inhibited inflammation in ob/ob mice with cerebral I/R injury. In conclusion, we demonstrated for the first time that PA could protect against cerebralI/R injury not only in normal mice but also in obese mice via inhibiting inflammation, suggesting that PA can be a potential drug for clinical treatment of ischemic stroke.

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PMID: 

J Mycol Med. 2018 Jun ;28(2):332-339. Epub 2018 Mar 20. PMID: 29571979

Abstract Title: 

Effects of patchouli and cinnamon essential oils on biofilm and hyphae formation by Candida species.

Abstract: 

The prevalence and fatality rates with biofilm-associated candidal infections have remained a challenge to the medical fraternity despite major advances in the field of antifungal therapy. Traditionally, essential oils (EOs) from the aromatic plants have been found to be excellent therapeutic agents to treat fungal ailments. The present study explores the antivirulent and antibiofilm effects of under explored leaf EOs of Indian patchouli EO extracted from Pogostemon heyneanus (PH), Indian cassia from Cinnamomum tamala (CT) and camphor EO from C. camphora (CC) against Candida species. The EOs were investigated for its efficacy to disrupt the young and preformed Candida spp. biofilms and to inhibit the yeast to hyphal transition, a hallmark virulent trait ofC. albicans. The ability of these EOs to inhibit metabolically active cells was assessed through XTT assay. Of these three EOs, CT EO showed enhanced biofilm inhibition than others and hence it was further selected to study its biomass inhibition potential and exopolysaccharide layer disruption ability. The CT EO reduced the biomass of the preformed biofilms of all three Candida strains, which was supported by confocal microscopy. It also disrupted the exopolysaccharide layer of the Candida strains as shown by scanning electron microscopy. The present findings validate the effectiveness of EOs against the virulence of Candida spp. and emphasize the pharmaceutical potential of several native but yet unexplored wild aromatic plants in the prospect of therapeutic application.

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PMID: 

Food Chem. 2018 May 15 ;248:111-118. Epub 2017 Dec 15. PMID: 29329833

Abstract Title: 

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.

Abstract: 

White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don't include the analysis of both properties. Therefore, the objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds and antioxidant capacity, while realising the best sensory properties. Infusions of eighty commercial teas (sold in bags or leaves) were obtained at different time-temperature ratios, studying bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis. Brewing at 98 °C for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Those teas sold in bags give rise to tea brews with almost double antioxidant capacity. In conclusion, it is very important to link sensory and chemical data to obtain optimal sensorial quality and the highest healthy properties in white tea infusions.

PMID: 

Curr Pharm Biotechnol. 2015 ;16(3):265-71. PMID: 25601602

Abstract Title: 

Exploring the nutraceutical potential of polyphenols from black, green and white tea infusions – an overview.

Abstract: 

Black, green, and white teas are the main commercial teas obtained from buds and leaves of Camellia sinensis (L.). The postharvest processing treatments, together with genotype and growing techniques, may strongly affect the chemical composition of the tea infusion and, thereby, its potential effects on health. Catechins constituted up to 30% of tea leaves dry weight. During fermentation, polyphenols undergo enzymatic oxidation, leading to the formation of condensed polymeric compounds regarded as responsible for the typical organoleptic properties of black tea leaves and related infusions. Scientific studies has been recently focusing on the possibility that tea polyphenols, particularly those of black and green tea, may lead to healthy properties in individuals affected by diseases correlated to metabolic syndrome. In vivo experiments reveal that green and black tea polyphenols may be able to reduce hyperglycemia and insulin resistance. Other works suggest that black tea polymeric products may be effective in decreasing blood cholesterol levels and hypertriacylglycerolemia. To this regard, very few data about white tea, being the rarest and the least handled tea, are available so far. It has been reported that white tea could show higher antioxidative capacity than green tea and to exert in vitro lipolytic activity. Considering the increasing interest towards healthy potential through diet and natural medicaments, the aim of the present review was to overview the nutraceutical potential of polyphenols from tea after various degrees of fermentation.

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PMID: 

Rocz Panstw Zakl Hig. 2017;68(3):237-245. PMID: 28895389

Abstract Title: 

Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations

Abstract: 

Background: The processing of tea leaves determines the contents of bioactive ingredients, hence it should be expected that each variety of tea, black, red or green, will represent a different package of compounds of physiological importance. Taste and aroma, as well as price and brand are the main factors impacting consumers’ preferences with regard to tea of their choice; on the other hand consumers less frequently pay attention to the chemical composition and nutritional value of tea.Objective: The purpose of the study was assessment of the nutritional value of black, green and white high-quality tea leaf from Chinese plantations based on the chemical composition of the dried leaves as well as minerals and caffeine content in tea infusions.Material and methods: The research material included 18 high-quality loose-leaf teas produced at Chinese plantations, imported to Poland, and purchased in an online store. The analyses included examination of the dried tea leaves for their chemical composition (contents of water, protein, volatile substances and ash) and assessment of selected minerals and caffeine contents in the tea infusions.Results: High-quality Chinese green teas were found with the most valuable composition of minerals, i.e. the highest contents of Zn, Mn, Mg, K, Ca and Al and the highest contents of protein in comparison to the other products. Chinese black teas had the highest contents of total ash and caffeine and white teas were characterized with high content of volatile substances, similar to the black teas, and the highest content of water and the lowest content of total ash.Conclusions: The three types of tea brews examined in the present study, in particular green tea beverages, significantly enhance the organism’s mineral balance by providing valuable elements

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PMID: 

Phytother Res. 2003 Jun ;17(6):599-604. PMID: 12820224

Abstract Title: 

Antibacterial activity of medicinal plant extracts against periodontopathic bacteria.

Abstract: 

This study was performed to evaluate the antibacterial activity of Althaea officinalis L. roots, Arnica montana L. flowers, Calendula officinalis L. flowers, Hamamelis virginiana L. leaves, Illicium verum Hook. fruits and Melissa officinalis L. leaves, against anaerobic and facultative aerobic periodontal bacteria: Porphyromonas gingivalis, Prevotella spp., Fusobacterium nucleatum, Capnocytophaga gingivalis, Veilonella parvula, Eikenella corrodens, Peptostreptococcus micros and Actinomyces odontolyticus. The methanol extracts of H. virginiana and A. montana and, to a lesser extent, A. officinalis were shown to possess an inhibiting activity (MICor = 2048 mg/L) against all the tested species with the exception of Prevotella sp. Illicium verum methanol extract was not very active though it had a particular good activity against E. corrodens. The results suggest the use of the alcohol extracts of H. virginiana, A. montana and A. officinalis for topical medications in periodontal prophylactics.

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PMID: 

Fitoterapia. 2006 Jul ;77(5):367-73. Epub 2006 May 24. PMID: 16797146

Abstract Title: 

Antioxidant activity of medicinal plant polysaccharides.

Abstract: 

Eleven polysaccharides have been isolated from the leaves of Arctium lappa var. herkules, Aloe barbadensis, Althaea officinalis var. robusta, Plantago lanceolata var. libor, aerial parts and roots of Rudbeckia fulgida var. sullivantii, stems of Mahonia aquifolium, and peach-tree (Prunus persica) gum exudates. The polysaccharides were investigated for their ability to inhibit peroxidation of soyabean lecithin liposomes by OH radicals. The highest inhibition was found with glucuronoxylans of A. officinalis var. robusta and P. lanceolata var. libor, aerial parts. Their antioxidant activity accounted for approximately 69% of the activity of the reference compound alpha-tocopherol. The activity of eight polysaccharides ranged from 20 to 45%, while the fructofuranan from P. lanceolata var. libor roots was practically inactive.

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PMID: 

Antioxidants (Basel). 2019 Nov 15 ;8(11). Epub 2019 Nov 15. PMID: 31731638

Abstract Title: 

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts.

Abstract: 

The aim of the study was to determine correlations between the concentration of thiamine in systems and indicators of the antioxidative activity of ethanol tea extracts in the presence of soybean oil. Variability of the thiamine form was assumed by comparison of the influence of thiamine hydrochloride or thiamine pyrophosphate and fermentation of ethanol tea extracts. The study provides practical knowledge about the antioxidative activity of ethanol tea extracts in products containing fat and thiamine. The study showed that all tea extracts exhibited higher antioxidative activity in the presence of thiamine amounts of 0.1 and 0.8 mg/100 g. The antioxidative activity of ethanol tea extracts was significantly reduced when the concentrations were higher than the natural level for foods (over 1.0 mg/100 g). The systems containing white tea extract were the most vulnerable, whereas those with black tea were the least vulnerable. The presence of thiamine pyrophosphate in the system was more strongly correlated with reduced activity of the extracts than the presence of thiamine hydrochloride.

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PMID: 

Asia Pac J Clin Nutr. 2017 May ;26(3):545-555. PMID: 28429922

Abstract Title: 

Effect modification of green tea on the association between rice intake and the risk of diabetes mellitus: a prospective study in Japanese men and women.

Abstract: 

BACKGROUND AND OBJECTIVES: Recent observational studies have suggested a positive association of white rice and protective associations of green tea and coffee with the risk of diabetes. However, none have examined the interaction between these dietary factors on the risk of diabetes. We prospectively investigated the effect modification of green tea and coffee on the association between rice and incident diabetes in elderly Japanese men and women.METHODS AND STUDY DESIGN: Among subjects who participated in the baseline survey (2004-2007), 11717 (91 %) subjects responded to the follow-up survey (2010-2012). By using multiple logistic regression analysis, ORs of incident diabetes were calculated according to categories of cereal food, green tea, and coffee intakes, examining also the effect modification of green tea and coffee.RESULTS: 464 new cases of diabetes were identified. Women, but not men, showed a positive association of rice intake (trend p=0.008) and an inverse association of green tea intake (trend p=0.02) with incident diabetes. Coffee showed no association with incident diabetes either in men or women. In the analysis stratified by green tea intake, the association between rice and diabetes disappeared among women with an intake of>=7 cups/d of green tea (interaction p=0.08).CONCLUSIONS: Rice intake was associated with an increased risk of diabetes only in women, and women with a higher intake of green tea had a lower risk of diabetes. A high intake of green tea may be protective against increased risk of diabetes with a higher intake of rice in women.

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PMID: 

Food Chem. 2015 Feb 15 ;169:320-6. Epub 2014 Aug 10. PMID: 25236233

Abstract Title: 

Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols.

Abstract: 

The gastrointestinal digestion, intestinal permeation, and plasma protein interaction of polyphenols from a single tea cultivar at different stages of processing (white, green, and black teas) were simulated. The salivary phase contained 74.8-99.5% of native polyphenols, suggesting potential bioavailability of significant amounts of antioxidants through the oral mucosal epithelium that might be gastric sensitive and/or poorly absorbed in the intestine. White tea had the highest content and provided the best intestinal bioaccessibility and bioavailability for catechins. Since most of native catechins were not absorbed, they were expected to accumulate in the intestinal lumen where a potential inhibition capacity of cellular glucose and cholesterol uptake was assumed. The permeated catechins (approximately, 2-15% of intestinal levels) significantly bound (about 37%) to plasma HDLs, suggesting a major role in cholesterol metabolism. White tea and its potential nutraceuticals could be effective in the regulation of plasma glucose and cholesterol levels.

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