Antibacterial Substances in Green Tea Extract
نویسندگان
چکیده
منابع مشابه
Encapsulation of Green Tea Extract in Nanoliposomes and Evaluation of its Antibacterial, Antioxidant and Prebiotic Properties
Background: The application of natural compounds including green tea extract (GTE) in food and pharmaceutical industries is limited. Encapsulation in nanoliposomes could be used as a delivery system to protect these compounds during processing and storage. Objective: In this study encapsulation of green tea extract in nanoliposomes and evaluation of its antibacterial, antioxidant and prebiot...
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Green tea polyphenols may contribute to the prevention of cancer and other diseases. To learn more about the pharmacokinetics and interindividual variation of green tea polyphenols after oral intake in humans we performed a population nutrikinetic study of standardized green tea extract. 84 healthy participants took green tea extract capsules standardized to 150 mg epigallocatechin-gallate (EGC...
متن کاملEGCG: Potent extract of green tea
This PDF was generated from an article on http://drhoffman.com/ © 2017 Ronald L. Hoffman MD, PC. All Rights Reserved | 1 Archeological evidence suggests that tea leaves steeped in boiling water were consumed as many as 5,000 years ago. Botanical evidence indicates that India and China were among the first countries to cultivate tea. Although the English are known for their love of tea, American...
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Introduction: Vaginitis is an inflammatory and infectious disease in human host that involved vaginal mucosa. Increase of resistance to various antibacterial agent has been very significant in three or four recent decades and this important subject reveals the use of new and natural sources such as plants with medical and antimicrobial property for eradication of these infections. Therefore, th...
متن کاملSub-critical water extraction of residual green tea to produce a roasted green tea-like extract.
In this study, we investigated the effects of various temperatures between 140 to 260 degrees C during sub-critical water extraction of residual green tea in making a roasted green tea-like extract, a popular beverage in Japan. Each residual green tea extract was analyzed for sensory properties and antioxidative activities, and this revealed 140 degrees C to be the best extraction temperature. ...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1974
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.21.445