objective: dental caries is a common infectious disease. streptococcus mutans is the prevalent decay microorganism. the anti streptococcus mutans activity of non fermented and semi-fermented tea has been shown. the aim of this study was to determine the anti streptococcus mutans activity of iranian green and black tea (non fermented and fermented type). materials and methods: the study was expe...

Four triterpenes were isolated from a traditional Japanese tea product produced by anaerobic microbial fermentation of heated green tea leaves (Camellia sinensis). Two of the compounds were novel and characterized by spectroscopic investigation to be 13,26-epoxy-3β,11α-dihydroxyolean-12-one and 3β,11α,13β-trihydroxyolean-12-one. Two known triterpenes were identified as taraxastane-3β,20β-diol a...

Sri Lanka, teardrop of India, besides being the largest exporter of tea (Camellia sinensis), in the world, has varied tropical terrain where many medicinal plants are collected from the wild and are cultivated. In a short-term, recently completed, focused training program, farmers’ societies met with field officers and professionals to share information and learn more about how to grow, harvest...

For more than 1000 years green tea has been used in China and Japan as a medical herb and a healthful beverage. The traditional Chinese medicine has recommended this plant for headaches, body aches and pains, digestion, depression, detoxification, as an energizer and, in general, to prolong life. Tea is made from young shoots and leaves of the plant Camellia sinensis (Willson and Clifford 1992;...

Three anthocyanins were isolated from the leaves of red flower tea (Benibana-cha), Camellia sinensis, and their structures were determined by means of chemical and spectroscopic analyses. Two are the anthocyanins, delphinidin and cyanidin 3-O-beta-D-galactosides, respectively. Whereas the third, delphinidin 3-0-beta-D-(6-(E)-p-coumaryl)galactopyranoside. The anthocyanins were also contained in ...

All beneficial effects of tea have been attributed to the strong anti-oxidative activity due to phenolic compounds catechins which protect the body from damage caused by free radical-induced oxidative stress (Jang et al., 2007). Carotenoids, flavonoids, cinnamic acids, benzoic acids, folic acid, ascorbic acid, tocopherols, tocotrienols are some of the antioxidants produced by the plant for thei...