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Ping Xu, Le Ying, Jing Wu, Dedong Kong, Yuefei Wang
Fermented puerh tea, having undergone a long period of secondary oxidization and fermentation, has become more and more popular in recent years. In the present paper, a safety evaluation of aqueous extracts from fermented puerh tea (EFPT) was performed, including an oral acute toxicity study in rats and mice, mutation tests, a mouse micronucleus test, mouse sperm abnormality test and a 30 day feeding study in rats. Meanwhile, the antihyperlipidemia effect of EFPT was investigated as well. It was found that the oral maximum tolerated dose of EFPT was more than 10...
June 15, 2016: Food & Function
Tsung-Yuan Yang, Janet I Chou, Kwo-Chang Ueng, Ming-Yung Chou, Jaw-Ji Yang, Shoei-Yn Lin-Shiau, Ming-E Hu, Jen-Kun Lin
Puerh tea has been proposed to promote weight loss and favorably modify glucose, insulin and blood lipids. This study tested the effect of daily Puerh tea consumption for 3 months on weight and body mass index (BMI), and select metabolic parameters. The effect of daily Puerh tea intake on weight, BMI and changes in glucose, HbA1c and lipids was evaluated in patients with metabolic syndrome. The patients (N = 70) were randomized into two groups: those taking Puerh tea extract capsule (333 mg Puerh tea extract) three times a day and those taking a placebo tea for 3 months...
July 2014: Phytotherapy Research: PTR
Hui Cao
Tea (Camellia sinensis) has a long history of medicinal use in Asian countries such as China, Japan, India and Thailand as ancient as 500,000 years ago. Tea is globally one of the most popular and lowest cost beverages, next only to water. Tea leaves are popularly consumed with unfermented (green tea), semi-fermented (oolong tea), and fermented (black and puerh) forms. The chemical composition of tea mainly includes polyphenols (TPP), proteins, polysaccharides (TPS), chlorophyll, and alkaloids. Great advances have been made in chemical and bioactive studies of catechins and polyphenols from tea in recent decades...
November 2013: International Journal of Biological Macromolecules
Seung-Beom Hong, Mina Lee, Dae-Ho Kim, Janos Varga, Jens C Frisvad, Giancarlo Perrone, Katsuya Gomi, Osamu Yamada, Masayuki Machida, Jos Houbraken, Robert A Samson
Aspergilli known as black- and white-koji molds which are used for awamori, shochu, makgeolli and other food and beverage fermentations, are reported in the literature as A. luchuensis, A. awamori, A. kawachii, or A. acidus. In order to elucidate the taxonomic position of these species, available ex-type cultures were compared based on morphology and molecular characters. A. luchuensis, A. kawachii and A. acidus showed the same banding patterns in RAPD, and the three species had the same rDNA-ITS, β-tubulin and calmodulin sequences and these differed from those of the closely related A...
2013: PloS One
Ping Xu, Hao Chen, Yiqi Wang, Danielle Hochstetter, Tao Zhou, Yuefei Wang
UNLABELLED: The polysaccharides, named puerh tea polysaccharides (PTPS), were isolated from puerh tea. Physicochemical characteristics, hypoglycemic and antioxidant effects of PTPS in alloxan-induced diabetic mice were investigated. PTPS was found to be a kind of acid heteropolysaccharides conjugate, but the physicochemical characteristics of which were different from the polysaccharides from other kinds of teas in literature. Meanwhile, daily administration of PTPS (40 mg/kg BW) could significantly lower the blood glucose levels, which was not different (P > 0...
November 2012: Journal of Food Science
Sofie Monbaliu, Aibo Wu, Dabing Zhang, Carlos Van Peteghem, Sarah De Saeger
In recent years the consumption of tea and herbal infusions has increased. These hot drinks are consumed as daily drinks as well as for medicinal purposes. All tea varieties (white, yellow, green, oolong, black and puerh) originate from the leaves of the tea plant, Camellia sinensis. All extracts made of plant or herbal materials which do not contain Camellia sinensis are referred as herbal infusions or tisanes. During processing and manufacturing fungal contamination of the plant materials is possible, enabling contamination of these products with mycotoxins...
December 22, 2010: Journal of Agricultural and Food Chemistry
Hongbin Cao, Li Qiao, Hui Zhang, Jianjiang Chen
As the consumption of Puerh tea is booming because of its multiple health-promoting effects, the possible health risks resulting from long-term exposure to metals contained in this tea need to be evaluated. To assess the human risk associated with drinking Puerh tea, concentrations of aluminium, lead, cadmium, mercury, zinc, copper and arsenic were determined in samples of Puerh tea, tea leaves from the plants, and planted soil collected from the Yunnan province, China. Site-specific exposure parameters such as body weight and consumption rate of Puerh tea were investigated in Kunming and Puer cities using face-to-face surveys...
June 15, 2010: Science of the Total Environment
J M Mogensen, J Varga, U Thrane, J C Frisvad
Puerh tea is a unique Chinese fermented tea. Unlike other teas it is stored for a long period of time. Aspergillus niger is claimed to be the dominant microorganism in the Puerh tea manufacturing process and also to be common on tea in general. A. niger sensu stricto is known to produce the mycotoxins ochratoxin A, fumonisins B(2) and B(4). With this in mind, we performed a preliminary study to determine if production of these mycotoxins by black Aspergilli isolated from Puerh and black tea can occur. An examination of 47 isolates from Puerh tea and black tea showed that none of these was A...
June 30, 2009: International Journal of Food Microbiology
Feng-Lan Chiu, Jen-Kun Lin
(-)-Epigallocatechin-3-gallate (EGCG), a major polyphenol of green tea, undergoes substantial biotransformation to species that includes the methylated compounds. Recent studies have demonstrated that the methylated EGCG has many biological activities. In this study, we have investigated the composition of the three O-methylated EGCG derivatives, (-)-epigallocatechin-3-O-(3-O-methyl)gallate (3' '-Me-EGCG), (-)-epigallocatechin-3-O-(4-O-methyl)gallate (4' '-Me-EGCG) and (-)-4'-methyl epigallocatechin-3-O-(4-O-methyl)gallate (4',4' '-di-Me-EGCG) in tea leaves which were picked from various species and at various seasons, ages of leaves, locations, and fermentation levels...
September 7, 2005: Journal of Agricultural and Food Chemistry
K Sugiyama, P He, S Wada, S Saeki
We compared the effects of various types of beverages (teas, coffee, and cocoa) on D-galactosamine-induced liver injury by measuring plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities in 7-wk-old male Wistar rats. The effects of five fractions extracted with different organic solvents from green tea, different types of dietary fibers, and some short chain fatty acids were also investigated. All of the beverages tested significantly suppressed D-galactosamine-induced enhancement of plasma enzyme activities when powdered beverages were added to the diet (30 g/kg) and fed to rats for 2 wk...
July 1999: Journal of Nutrition
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