نتایج جستجو برای: tea waste

تعداد نتایج: 103138  

Journal: :Bioscience, biotechnology, and biochemistry 2010
Kazunari Tanaka Shizuka Tamaru Shoko Nishizono Yuji Miyata Kei Tamaya Toshiro Matsui Takashi Tanaka Yoshie Echizen Ikuo Ikeda

We manufactured a new fermented tea by tea-rolling processing of third-crop green tea (Camellia sinensis) leaves and loquat (Eriobotrya japonica) leaves. The mixed fermented tea extract inhibited pancreatic lipase activity in vitro, and effectively suppressed postprandial hypertriacylglycerolemia in rats. Rats fed a diet containing 1% freeze-dried fermented tea extract for 4 weeks had a signifi...

2014
Rasu Jayabalan Radomir V. Malbaša Eva S. Lončar Jasmina S. Vitas Muthuswamy Sathishkumar

Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on kombucha tea and reports claiming that drinking kombucha can prevent various types of cancer and cardio...

2014
Kumar D

_____________________________________________________________________________________________ Tea is the most common beverage in the world. It is consumed mostly as green tea, oolong, or black tea. Depending on the manufacturing process, different varieties of tea can be produced. As tea is one of the most popular beverages, it could be a tremendously important source of polyphenolic constituen...

Journal: :Environmental Science and Pollution Research 2021

The increasing cost of landfills, and lack natural large aggregates observing interests for using wastes to produce concrete mortar materials. Utilizing plastic waste crushed ceramic not only save the landfills but also reduce aggregates. Secondly, tea is second most consumed beverage at world level resulted huge amount waste. Thus, this article attempts develop appropriate characteristics self...

2002
T.J. Vidya Kala Suhas Julkarni

Tea, a beverage produced by steeping processed top leaves and buds of the tea plant in freshly boiled water, originated in China 2700 BC, but its medicinal properties were know much before that. China was the first country to cultivate tea. In Japan the cultivation began about 200 AD. The use of tea later spread to the other Asian countries. Tea cultivation in India was suggested as early as 17...

2016
Judy Gopal Manikandan Muthu Diby Paul Doo-Hwan Kim Sechul Chun

When we drink green tea infusion, we believe we are drinking the extract of the green tea leaves. While practically each tea bag infused in 300 mL water contains about 50 mg of suspended green tea leaf particles. What is the role of these particles in the green tea effect is the objective of this study. These particles (three different size ranges) were isolated via varying speed centrifugation...

Journal: :Circulation 2002
Kenneth J Mukamal Malcolm Maclure James E Muller Jane B Sherwood Murray A Mittleman

BACKGROUND Some studies have suggested that tea consumption may be associated with lower mortality among individuals with cardiovascular disease, but the effects of tea consumption on mortality after acute myocardial infarction are unknown. METHODS AND RESULTS As part of the Determinants of Myocardial Infarction Onset Study, we performed a prospective cohort study of 1900 patients hospitalize...

Journal: :Asian Pacific journal of cancer prevention : APJCP 2007
Yogeshwer Shukla

Dietary components that are capable of inhibiting the growth of cancer cells without affecting the growth of normal cells are receiving considerable attention in developing novel cancer-preventive approaches. Tea, made from young leaves and leaf buds of the tea plant, 'Camellia sinensis', and the world's second most consumed beverage, has received a great deal of attention both from the general...

خانلری, الهام, مجرد, فرزاد,

Introduction & Objective: Tea is one of the most commonly consumed drinks in the world. Tea is recognized as a source of fluoride whose intake may increase the risk of developing dental fluorosis, particularly if other sources of fluoride augment the intake. Since the amount of fluoride in different types of tea consumed in our country is unknown, the purpose of this study was to evaluate the...

Journal: :journal of medical microbiology and infectious diseases 0
barat ali fakheri department of plant bree zabol university, zabol, iran samaneh bagheri department of plant bree zabol university, zabol, iran nafiseh mahdi nezhad department of plant bree zabol university, zabol, iran

introduction: increasing of food-related diseases has led to the perception of diet importance. plant-derived products (especially tea) as important sources of antioxidant and antimicrobial compounds play a major role in reducing food pathogens. in this study, total phenolic content, antioxidant and antimicrobial activity of four tea extracts including green tea, white, black and red teas were ...

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