Displaying publications 21 - 40 of 111 in total

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  1. Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam
    Chong AQ, Chin NL, Talib RA, Basha RK
    J Sci Food Agric, 2025 Jan 15;105(1):285-293.
    PMID: 39245985 DOI: 10.1002/jsfa.13827
    BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose.

    RESULTS: Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg-1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher L * values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg-1 green tea kombucha scoby jam chosen as the most preferred.

    CONCLUSION: Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.

    Matched MeSH terms: Kombucha Tea/analysis; Kombucha Tea/microbiology
  2. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions
    Hajiaghaalipour F, Sanusi J, Kanthimathi MS
    J Food Sci, 2016 Jan;81(1):H246-54.
    PMID: 26613545 DOI: 10.1111/1750-3841.13149
    Tea (Camellia sinensis) is the most highly consumed beverage in the world next to water. The common way of preparation is steeping in hot water which is varying for different type of tea. We investigated the antioxidant properties of 6 type of tea leaves under different time and temperatures of extraction method used. In general, all samples tested in this study demonstrated high levels of antioxidant capacity and antioxidant activity. The results indicate that the antioxidants activity is significantly affected by time and temperature of steeping and the highest was depending on the variety. White state values, green and black teas showed different levels of antioxidants under different extraction conditions. Overall, the highest activity for white tea was in prolonged hot and in some assays prolonged hot and cold extracts, whereas for green tea the highest activity observed in prolonged cold steeping while, for black tea was in short hot water infusion. The results of this study showed the antioxidant capacity of white and green tea was greater than black tea.
    Matched MeSH terms: Tea
  3. Umami taste components and their sources in Asian foods
    Hajeb P, Jinap S
    Crit Rev Food Sci Nutr, 2015;55(6):778-91.
    PMID: 24915349 DOI: 10.1080/10408398.2012.678422
    Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
    Matched MeSH terms: Tea
  4. Fulltext Field demonstration of irradiated sodium alginate as tea production booster
    Hossain MA, Islam JMM, Hoque MM, Nahar S, Khan MA
    Heliyon, 2021 Jan;7(1):e05881.
    PMID: 33458447 DOI: 10.1016/j.heliyon.2020.e05881
    Sodium alginate oligomers were tested for tea plant growth promoter and anti-fungal agent in this experiment. Sodium alginate solutions were irradiated by Co-60 gamma radiation with different radiation doses to produce the oligomers. Irradiated solutions were then diluted into 150, 300 and 500 ppm prior to foliar application. Solutions were applied through foliar spraying at 7 days interval and the best response of tea plants in terms of various attributes were recorded. Tea buds were collected in 10 days of interval and the growth attributes like- total number of buds, fresh weight of buds, average leaf area and weight per bud, weight of made tea etc. were calculated. The experiment was continued up to 12 weeks and the attributes were averaged to get results per plucking. 12 kGy radiation doses along with 300ppm solution showed the best results and about 36% increase in productivity was found based on the fresh weight of buds. Total fungal count in tea leaves was also found to be reduced greatly. Based on the present study, irradiated sodium alginate could be used as safe and environmentally friendly agent to increase tea production.
    Matched MeSH terms: Tea
  5. Prediction of tea theanine content using near-infrared spectroscopy and flower pollination algorithm
    Ong P, Chen S, Tsai CY, Chuang YK
    Spectrochim Acta A Mol Biomol Spectrosc, 2021 Jul 05;255:119657.
    PMID: 33744842 DOI: 10.1016/j.saa.2021.119657
    In this study, near-infrared (NIR) spectroscopy was exploited for non-destructive determination of theanine content of oolong tea. The NIR spectral data (400-2500 nm) were correlated with the theanine level of 161 tea samples using partial least squares regression (PLSR) with different wavelengths selection methods, including the regression coefficient-based selection, uninformative variable elimination, variable importance in projection, selectivity ratio and flower pollination algorithm (FPA). The potential of using the FPA to select the discriminative wavelengths for PLSR was examined for the first time. The analysis showed that the PLSR with FPA method achieved better predictive results than the PLSR with full spectrum (PLSR-full). The developed simplified model using on FPA based on 12 latent variables and 89 selected wavelengths produced R-squared (R2) value and root mean squared error (RMSE) of 0.9542, 0.8794 and 0.2045, 0.3219 for calibration and prediction, respectively. For PLSR-full, the R2 values of 0.9068, 0.8412 and RMSEs of 0.2916, 0.3693, were achieved for calibration and prediction. Also, the optimized model using FPA outperformed other wavelengths selection methods considered in this study. The obtained results indicated the feasibility of FPA to improve the predictability of the PLSR and reduce the model complexity. The nonlinear regression models of support vector machine regression and Gaussian process regression (GPR) were further utilized to evaluate the superiority of using the FPA in the wavelength selection. The results demonstrated that utilizing the wavelength selection method of FPA and nonlinear regression model of GPR could improve the predictive performance.
    Matched MeSH terms: Tea
  6. Fulltext Effects of drying, fermented and unfermented tea of Ocimum tenuiflorum Linn. on the antioxidant capacity
    Rabeta, M.S., Lai, S.Y.
    International Food Research Journal, 2013;20(4):1601-1608.
    MyJurnal
    Antioxidant capacity of Ocimum tenuiflorum L. or ‘ruku’ were determined in this study. Fresh
    leaves of Ocimum tenuiflorum was subjected to freeze drying, vacuum drying and processed
    into fermented and unfermented tea. The samples were extracted using distilled water and the
    total phenolics, total flavonoids, condensed tannin content, anthocyanins and total antioxidant
    capacity (TAC) were assessed, measured with ferric reducing antioxidant power (FRAP)
    and 1,1-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH) assays. The results
    showed that drying the fresh leaves of Ocimum tenuiflorum and processing them into tea leaves
    significantly increase (P < 0.05) the antioxidant capacity, total phenolic content, total flavonoid
    content, and condensed tannin content. However, anthocyanins content showed reduction
    after drying. In the present study, it can be concluded that the vacuum drying method seem
    to produce a product with higher quality of antioxidant properties than freeze drying. Hence,
    vacuum drying can be used to replace freeze drying as it is also cheaper than freeze drying.
    Matched MeSH terms: Tea
  7. Fulltext The effect of beverages on the release of calcium from the enamel surface
    Fathilah, A.R., Rahim, Z.H.A.
    Ann Dent, 2008;15(1):1-4.
    MyJurnal
    In this study, the effect of beverages (Coke TM, Sprite™, Ribena™, Chrysanthemum tea and mineral water) on the demineralisation of the enamel surface was investigated. Demineralisation was determined by the rate of calcium released from the enamel surface on exposure to the beverages. Calcium was determined using the EDTA titration method. The pH of these beverages was measured using a pH meter and found to be in the acidic range (2.43 to 5.79) while mineral water which served as a control has a pH of 7.00. Ii was found that the rate of calcium released from Coke™(0.76 J..lg/min) showed a significant mean difference from Sprite™ (0.38 J..lg/min), Chrysanthemum tea (0.10 J..lg/min) and mineral water (0.00 J..lg/min)at p< .05, but was however not significantly different from Ribena™. Likewise, Chrysanthemum tea and mineral water also showed statistically no significant mean difference in the released of calcium during the study period. The results obtained in this study indicated that beverages with low pH may pose detrimental effect on the enamel surface which could have clinical implication, especially in people with salivary gland dysfunction or low salivary flow.
    Matched MeSH terms: Tea
  8. Fulltext Respiratory symptoms in tea mill workers
    Naemah Tajol Arus, Suhaily Amran, Norhafsam Maghpor, Ahmad Sayuti Zainal Abidin, Nurzuhairah Jamil, Rochi Bakel, et al.
    Journal of Occupational Safety and Health, 2015;12(1):221-225.
    MyJurnal
    In the recent years, an extensive number of scientific researches on occupational diseases have been done to
    identify occupations at high risk of inducing diseases. There are many categories of occupational diseases, and unitary
    of them are occupational respiratory diseases. This study was conducted in a tea factory located in Cameron Highlands,
    Malaysia, with an output of 600,000.00 kg per annum. Its objective was to evaluate respiratory diseases among the
    workers, conducted via questionnaires, interviews and lung functional tests. A total of 38 workers participated in this
    study, 19 in the exposed group and 19 in the control group. The most common chronic symptoms for the exposed
    group are wheezing, dyspnea (short of breath) and phlegm. The result shows that, among the tea processing workers,
    the exposed group suffer from respiratory diseases.
    Matched MeSH terms: Tea
  9. Fulltext Influence of different processing method on lignan content of selected Malaysian plant-based foods
    Hussain Zaki UK, Fryganas C, Trijsburg L, Feskens EJM, Capuano E
    Food Chem, 2023 Mar 15;404(Pt A):134607.
    PMID: 36272303 DOI: 10.1016/j.foodchem.2022.134607
    This research assessed the influence of pickling, fermentation, germination, and tea brewing on lignan content of a variety of food highly consumed in Malaysia. Lignans have been measured by a validated LC-MS/MS method. Secoisolariciresinol (SECO) was the most abundant compound in fermented and germinated samples. Pickling significantly decreased larisiresinol content by approximately 86 %. Fermentation increased lignan content in a mixture of flaxseed and mung beans (799.9 ± 67.4 mg/100 g DW) compared to the unfermented counterpart (501.4 ± 134.6 mg/100 g DW), whereas the fermentation of soybeans and mung beans did not significantly affect the SECO content. Germination increased lignan content, which reached its peak on day 6 of germination for all the tested matrixes. In tea brew, lignans concentration increased with brewing time reaching its highest concentration at 10 min of brewing. The results of this study expand the knowledge on the effect of processing on lignan content in food.
    Matched MeSH terms: Tea
  10. Capillary electrophoresis-mass spectrometry analysis of bisphenol A and its analogues in bottled tea beverages with dynamic pH focusing
    Yahaya N, Huang ZA, Yan B, Chen DDY
    Food Chem, 2022 Mar 15;372:131220.
    PMID: 34607048 DOI: 10.1016/j.foodchem.2021.131220
    A simple and sensitive method for the determination of bisphenol A and its analogues at the ng/mL level in bottled tea beverages is presented. This method utilized a dynamic pH junction to focus the analyte into a more concentrated zone, based on the electrophoretic mobility difference of analytes in the sample matrix and background electrolytes in capillary electrophoresis coupled to mass spectrometry (CE-MS). The optimised analyte focusing led to enhanced signal detection with average peak heights for five bisphenols of 53-170 folds higher than conventional injections. Under optimised conditions, the method showed good linearity in the range of 0.1-100 ng/mL, excellent limits of detection (0.03-0.04 ng/mL), good analyte recovery (80.3-118.1%) with acceptable relative standard deviations (<12%). The limits of quantifications were below the maximum permissible content of bisphenol A set by the European Commission for this product. This method was used to quantitatively analyse bisphenols in six different kinds of bottled tea beverages, making it a promising tool for practical applications.
    Matched MeSH terms: Tea
  11. Therapeutic uses of epicatechin in diabetes and cancer
    Abdulkhaleq LA, Assi MA, Noor MHM, Abdullah R, Saad MZ, Taufiq-Yap YH
    Vet World, 2017 Aug;10(8):869-872.
    PMID: 28919675 DOI: 10.14202/vetworld.2017.869-872
    Epicatechin is a natural flavonoid found in green tea. It has been reported to possess an immense antioxidant effect which contributes to its therapeutic effect against a handful of ailments. In this review, we discuss its therapeutic role in the management of two of the most important human diseases; diabetes and cancer. The consumption of epicatechin has been shown to reduce blood glucose levels in diabetic patients, while is anticancer effect was attributed to its antioxidant properties, antiangiogenic and direct cytotoxicity to cancer cells. Although the exact mechanism of action of epicatechin is still being explored, there is no doubt that it is a promising candidate as an alternative. The significance of this review is to highlight the importance of the usage of natural products (in this case, epicatechin) as an alternative for the treatment of two potentially fatal diseases which is diabetes and cancer. The aim of this review is to educate the scientific community on the role of epicatechin in ameliorating the effects of diabetes and cancers on human while understanding the potential mechanisms of these aforementioned effects.
    Matched MeSH terms: Tea
  12. Fulltext Epigallocatechin-3-Gallate Therapeutic Potential in Cancer: Mechanism of Action and Clinical Implications
    Kciuk M, Alam M, Ali N, Rashid S, Głowacka P, Sundaraj R, et al.
    Molecules, 2023 Jul 06;28(13).
    PMID: 37446908 DOI: 10.3390/molecules28135246
    Cellular signaling pathways involved in the maintenance of the equilibrium between cell proliferation and apoptosis have emerged as rational targets that can be exploited in the prevention and treatment of cancer. Epigallocatechin-3-gallate (EGCG) is the most abundant phenolic compound found in green tea. It has been shown to regulate multiple crucial cellular signaling pathways, including those mediated by EGFR, JAK-STAT, MAPKs, NF-κB, PI3K-AKT-mTOR, and others. Deregulation of the abovementioned pathways is involved in the pathophysiology of cancer. It has been demonstrated that EGCG may exert anti-proliferative, anti-inflammatory, and apoptosis-inducing effects or induce epigenetic changes. Furthermore, preclinical and clinical studies suggest that EGCG may be used in the treatment of numerous disorders, including cancer. This review aims to summarize the existing knowledge regarding the biological properties of EGCG, especially in the context of cancer treatment and prophylaxis.
    Matched MeSH terms: Tea
  13. Influence of chicken feather waste derived protein hydrolysate on the growth of tea plants under different application methods and fertilizer rates
    Raguraj S, Kasim S, Jaafar NM, Nazli MH
    Environ Sci Pollut Res Int, 2023 Mar;30(13):37017-37028.
    PMID: 36564696 DOI: 10.1007/s11356-022-24758-z
    Modern agriculture prioritizes eco-friendly and sustainable strategies to enhance crop growth and productivity. The utilization of protein hydrolysate extracted from chicken feather waste as a plant biostimulant paves the path to waste recycling. A greenhouse experiment was performed to evaluate the implications of different doses (0, 1, 2, and 3 g L-1) of chicken feather protein hydrolysate (CFPH), application method (soil and foliar), and fertilizer rate (50% and 100%) on the growth performance of tea nursery plants. The highest dose of CFPH (3 g L-1) increased the shoot and root dry weights by 43% and 70%, respectively over control. However, no significant differences were observed between 2 and 3 g L-1 doses in plant dry weight, biometric, and root morphological parameters. Foliar application of CFPH significantly increased all the growth parameters compared to soil drenching except N, P, and K concentrations in leaves and roots. Plants grown under 100% fertilizer rate showed better growth performance than 50% fertilizer rate. Tea nursery plants treated with foliar 2 g L-1 dose and grown under full fertilizer rate recorded the highest plant dry weight, root length, and root surface area. However, tea plants under 50% fertilizer rate and treated with foliar 2 and 3 g L-1 doses sustained the growth similar to untreated plants under 100% fertilizer rate. The significantly higher N, P, and K concentrations in leaves were observed in plants treated with soil drenching of 2 and 3 g L-1 CFPH doses under 100% fertilizer rate. Our results indicate that the application of CFPH as a foliar spray is highly effective in producing vigorous tea nursery plants suitable for field planting, eventually capable of withstanding stress and higher yield.
    Matched MeSH terms: Tea
  14. Green surface functionalization of chitosan with spent tea waste extract for the development of an efficient adsorbent for aspirin removal
    Nordin AH, Ngadi N, Ilyas RA, Abd Latif NAF, Nordin ML, Mohd Syukri MS, et al.
    Environ Sci Pollut Res Int, 2023 Dec;30(60):125048-125065.
    PMID: 36795217 DOI: 10.1007/s11356-023-25816-w
    This study investigates the feasibility of spent tea waste extract (STWE) as a green modifying agent for the modification of chitosan adsorbent towards aspirin removal. Response surface methodology based on Box-Behnken design was employed to find the optimal synthesis parameters (chitosan dosage, spent tea waste concentration, and impregnation time) for aspirin removal. The results revealed that the optimum conditions for preparing chitotea with 84.65% aspirin removal were 2.89 g of chitosan, 18.95 mg/mL of STWE, and 20.72 h of impregnation time. The surface chemistry and characteristics of chitosan were successfully altered and improved by STWE, as evidenced by FESEM, EDX, BET, and FTIR analysis. The adsorption data were best fitted to pseudo 2nd order, followed by chemisorption mechanisms. The maximum adsorption capacity of chitotea was 157.24 mg/g, as fitted by Langmuir, which is impressive for a green adsorbent with a simple synthesis method. Thermodynamic studies demonstrated the endothermic nature of aspirin adsorption onto chitotea.
    Matched MeSH terms: Tea
  15. The occurrence and probabilistic risk of exposure to parabens from bottled and hand-shaken teas in the general adult population of Taiwan
    Chin WS, Chang CH, Say YH, Chuang YN, Wang JN, Kao HC, et al.
    Environ Sci Pollut Res Int, 2024 Jan;31(3):4518-4527.
    PMID: 38102436 DOI: 10.1007/s11356-023-31348-0
    Parabens (PBs) are esters of p-hydroxybenzoic acid, and there are growing concerns due to their potential to disrupt endocrine function and their wide use as preservatives in foodstuffs, including beverages. The consumption of bottled and hand-shaken teas is gradually replacing traditional tea consumption through brewing. However, no study has reported PB concentrations in different types of teas or packaging and their associated health risks. Our aim was to determine the concentration of PBs (methyl- (MetPB), ethyl- (EthPB), propyl- (PropPB), butyl-paraben (ButPB)) in green, black, and oolong teas in two varieties of products (bottled and hand-shaken teas), using UPLC-MS/MS. Additionally, we estimated the health risks associated with tea consumption in the general adult population of Taiwan. A Monte Carlo simulation was applied to estimate the distribution of daily PB intake through bottled (n = 79) and hand-shaken (n = 71) tea consumption. Our findings revealed geometric mean concentrations in bottled green/black/oolong teas were 714.1/631.2/532.1 ng/L for MetPB, 95.2/ 30.5/14.9 ng/L for EthPB, 77.9/28.3/non-detected (ND) ng/L for PropPB, and 69.3/26.6/ND ng/L for ButPB. Hand-shaken green/black/oolong teas exhibited concentrations of 867.5/2258/1307 ng/L for MetPB, 28.5/28.8/14.5 ng/L for EthPB, 25.4/18.3/17.8 ng/L for PropPB, and 30.3/18.0/15.5 ng/L for ButPB. The median MetPB concentrations in hand-shaken black (2333 ng/L) and oolong teas (1215 ng/L) were significantly higher than those in bottled black (595.4 ng/L) and oolong teas (489.3 ng/L). Conversely, median concentrations of EthPB, PropPB, and ButPB in bottled teas were significantly higher than those in hand-shaken teas. MetPB was the predominant PB, constituting 73.2-91.9% in bottled teas and 85-94% in hand-shaken teas. Our results showed no health risks associated with bottled or hand-shaken tea consumption based on reference doses. However, the study highlights the importance of continued vigilance given the potential chronic exposure to PBs from various sources, necessitating ongoing concern despite the absence of immediate risks from tea consumption.
    Matched MeSH terms: Tea
  16. Tea Polyphenols Inhibit the Activity and Toxicity of Staphylococcus aureus by Destroying Cell Membranes and Accumulating Reactive Oxygen Species
    Zhong W, Tang M, Xie Y, Huang X, Liu Y
    Foodborne Pathog Dis, 2023 Jul;20(7):294-302.
    PMID: 37347934 DOI: 10.1089/fpd.2022.0085
    Staphylococcus aureus can cause bacterial food intoxication and seriously affect human health. Tea polyphenols (TP) are a kind of natural, safe, and broad-spectrum bacteriostatic substances, with a wide range of bacteriostatic effects. In the study, we explored the possible bacteriostatic mode of TP. The minimum inhibitory concentration of TP against S. aureus was 64 μg/mL. Protein, DNA, and K+ leak experiments, fluorescence microscopy, and transmission electron microscopy suggested that TP disrupt cell membranes, leading to intracellular component loss. By studying the effect of TP on the toxicity of S. aureus, it was found that the expression levels of two toxin genes, coa and spa, were downregulated by 2.37 and 32.6, respectively. Furthermore, after treatment with TP, a large number of reactive oxygen species (ROS) were propagated and released, leading to oxidative stress in cells. We speculated that the bacteriostatic mechanism of TP may be through the destruction of the cell membrane and ROS-mediated oxidative stress. Meanwhile, the hemolysis activity proved the safety of TP. Our results suggested that TP may be a potential antimicrobial agent for food.
    Matched MeSH terms: Tea
  17. Fulltext Stachytarpheta jamaicensis (L.) Vahl: From Traditional Usage to Pharmacological Evidence
    Liew PM, Yong YK
    Evid Based Complement Alternat Med, 2016;2016:7842340.
    PMID: 26925152 DOI: 10.1155/2016/7842340
    Introduction. Stachytarpheta jamaicensis (L.) Vahl belongs to the family of Verbenaceae and is commonly known as Gervao, Brazilian tea, verbena cimarrona, rooter comb, or blue porter weed. It is one of the important plants with high medicinal and nutraceutical benefits. S. jamaicensis contains various medicinal properties in traditional and folk medicinal systems, with cures for several diseases. Objective. The objective of this review paper is to collect information concerning the morphology, distribution, traditional usage, phytochemical compositions, biological activities, and safety data of S. jamaicensis. Materials and Methods. The information was obtained from literature search through electronic databases such as PubMed and Google Scholar on S. jamaicensis. Results and Conclusion. The high medicinal properties of this plant, for instance, antimicrobial and antifungal effect as the main activities, but verbascoside as the main active chemical component, make it a valuable source of the medicinal compound. This review paper summarizes all information concerning the morphology, distribution, traditional usage, phytochemical compositions, pharmacological activities, and toxicological studies of S. jamaicensis.
    Matched MeSH terms: Tea
  18. Intake of coffee, decaffeinated coffee, or tea does not affect risk for pancreatic cancer: results from the European Prospective Investigation into Nutrition and Cancer Study
    Bhoo-Pathy N, Uiterwaal CS, Dik VK, Jeurnink SM, Bech BH, Overvad K, et al.
    Clin Gastroenterol Hepatol, 2013 Nov;11(11):1486-92.
    PMID: 23756220 DOI: 10.1016/j.cgh.2013.05.029
    BACKGROUND & AIMS: Few modifiable risk factors have been implicated in the etiology of pancreatic cancer. There is little evidence for the effects of caffeinated coffee, decaffeinated coffee, or tea intake on risk of pancreatic cancer. We investigated the association of total coffee, caffeinated coffee, decaffeinated coffee, and tea consumption with risk of pancreatic cancer.

    METHODS: This study was conducted within the European Prospective Investigation into Nutrition and Cancer cohort, comprising male and female participants from 10 European countries. Between 1992 and 2000, there were 477,312 participants without cancer who completed a dietary questionnaire and were followed up to determine pancreatic cancer incidence. Coffee and tea intake was calibrated with a 24-hour dietary recall. Adjusted hazard ratios (HRs) were computed using multivariable Cox regression.

    RESULTS: During a mean follow-up period of 11.6 y, 865 first incidences of pancreatic cancers were reported. When divided into fourths, neither total intake of coffee (HR, 1.03; 95% confidence interval [CI], 0.83-1.27; high vs low intake), decaffeinated coffee (HR, 1.12; 95% CI, 0.76-1.63; high vs low intake), nor tea were associated with risk of pancreatic cancer (HR, 1.22, 95% CI, 0.95-1.56; high vs low intake). Moderately low intake of caffeinated coffee was associated with an increased risk of pancreatic cancer (HR, 1.33; 95% CI, 1.02-1.74), compared with low intake. However, no graded dose response was observed, and the association attenuated after restriction to histologically confirmed pancreatic cancers.

    CONCLUSIONS: Based on an analysis of data from the European Prospective Investigation into Nutrition and Cancer cohort, total coffee, decaffeinated coffee, and tea consumption are not related to the risk of pancreatic cancer.

    Matched MeSH terms: Tea/adverse effects*
  19. Magnetic nanoparticle (Fe3O4) impregnated onto tea waste for the removal of nickel(II) from aqueous solution
    Panneerselvam P, Morad N, Tan KA
    J Hazard Mater, 2011 Feb 15;186(1):160-8.
    PMID: 21146294 DOI: 10.1016/j.jhazmat.2010.10.102
    The removal of Ni(II) from aqueous solution by magnetic nanoparticles prepared and impregnated onto tea waste (Fe(3)O(4)-TW) from agriculture biomass was investigated. Magnetic nanoparticles (Fe(3)O(4)) were prepared by chemical precipitation of a Fe(2+) and Fe(3+) salts from aqueous solution by ammonia solution. These magnetic nanoparticles of the adsorbent Fe(3)O(4) were characterized by surface area (BET), Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM) and Fourier Transform-Infrared Spectroscopy (FT-IR). The effects of various parameters, such as contact time, pH, concentration, adsorbent dosage and temperature were studied. The kinetics followed is first order in nature, and the value of rate constant was found to be 1.90×10(-2) min(-1) at 100 mg L(-1) and 303 K. Removal efficiency decreases from 99 to 87% by increasing the concentration of Ni(II) in solution from 50 to 100 mg L(-1). It was found that the adsorption of Ni(II) increases by increasing temperature from 303 to 323 K and the process is endothermic in nature. The adsorption isotherm data were fitted to Langmuir and Freundlich equation, and the Langmuir adsorption capacity, Q°, was found to be (38.3)mgg(-1). The results also revealed that nanoparticle impregnated onto tea waste from agriculture biomass, can be an attractive option for metal removal from industrial effluent.
    Matched MeSH terms: Tea/chemistry*
  20. Effects of temperature change and beverage on mechanical and tribological properties of dental restorative composites
    Ayatollahi MR, Yahya MY, Karimzadeh A, Nikkhooyifar M, Ayob A
    Mater Sci Eng C Mater Biol Appl, 2015 Sep;54:69-75.
    PMID: 26046269 DOI: 10.1016/j.msec.2015.05.004
    The aim of this study was to investigate the effects of temperature change and immersion in two common beverages on the mechanical and tribological properties for three different types of dental restorative materials. Thermocycling procedure was performed for simulating temperature changes in oral conditions. Black tea and soft drink were considered for beverages. Universal composite, universal nanohybrid composite and universal nanofilled composite, were used as dental materials. The nanoindentation and nanoscratch experiments were utilized to determine the elastic modulus, hardness, plasticity index and wear resistance of the test specimens. The results showed that thermocycling and immersion in each beverage had different effects on the tested dental materials. The mechanical and tribological properties of nanohybrid composite and nanocomposite were less sensitive to temperature change and to immersion in beverages in comparison with those of the conventional dental composite.
    Matched MeSH terms: Carbonated Beverages*; Composite Resins/chemistry*; Dental Materials/chemistry*; Tea*; Temperature*; Nanotechnology; Nanocomposites/chemistry*
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