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immunity
A recent study in the journal Proceedings of the National Academy of Sciences concluded that drinking matcha daily greatly enhanced the overall response of the immune system. The exceedingly high levels of antioxidants in matcha mainly take the form of polyphenols, catechins, and flavonoids, each of which aids the body’s defense in its daily struggles against free radicals that come from the pollution in your air, water and foods.
Recent Research Papers on
immunity
The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: How to get most out of it
Author: Benno F. Zimmermann and Maike Gleichenhagen
Green tea seems to have a positive impact on health due to the therein-found flavanols. The amounts of these substances depend on tea preparation. In this paper, the influence of steeping time (3–7 min) and temperature (70–100 °C) on the content of the main flavanols in green tea (epicatechin EC, epicatechin gallate ECg, epigallocatechin EGC, and epigallocatechin gallate EGCg) is presented. Furthermore, additives (phosphate buffers, ascorbic acid in different amounts, and citric acid) are used to investigate the influence of pH, antioxidative, and chelating agents, simulating the addition of lemon juice or pure vitamin C. The concentrations of flavanols in tea without additives are highest after 7 min of steeping at a constant 100 °C; the respective lowest and highest concentrations of the flavanols differ widely: 2.1-, 2.2-, 3.1-, and 3.6-fold for EC, EGC, EGCg, and ECg, respectively. The additives increase the flavanol concentrations up to 20%. pH emerges as the decisive factor for increasing concentrations, rather than the chemistry of the used additive.
847 EFFECT OF COFFEE AND GREEN TEA CONSUMPTION ON LIVER ENZYME AND METABOLIC SYNDROME IN KOREAN POPULATION
Author: D.W. Jun and E.K. Kim and H.S. Choi and Y.I. Kown and W. Sohn and O.W. Kwon and K.N. Lee and H.L. Lee and O.Y. Lee and B.C. Yoon and T.Y. Kim and J.H. Sohn
Background: There are several epidemiologic studies that coffee and tea consumption could lower serum liver enzyme activity, and inhibit the progression of liver disease in high-risk subjects. However, many conflicting results have been also reported according to type of coffee and whether the use of filters. Most studies were base on specific cohort group and there are few general population base studies. This study examined on population based study whether coffee has a protective effect when consumed in moderate quantities in metabolic syndrome and liver inflammation. Methods: We used cross-sectional data on coffee, tea consumption frequency, and metabolic parameters of 5,283 adults, aged 20 years and older, who participated in the third Korea National Health and Nutrition Examination Survey (KNHANES). We examined the relationship between coffee, tea, and caffeine intake and metabolic parameters using linear regression. Additionally, we examined the relationship with liver enzyme activity using logistic regression. Intake was assessed by a food frequency questionnaire. Result: In our study, more than 90% subjects intake instant coffee mix (mix with confectioners’ sugar, powdered creamer, and soluble coffee). Total calorie intake and body mass index were higher in individuals with coffee intake >2 cups daily compared with those with no coffee use (p < 0.001 vs. p = 0.021, respectively). However, a gradual increase in the frequency of coffee consumption was associated with stepwise decrease in prevalence of hypertension, dyslipidemia, and abnormal fating glucose, which was independent of total calorie, and BMI. The prevalence of metabolic syndrome was strikingly decreased from 48.8%, 46.5%, to 40.9% according to the quartile of coffee consumption (p = 0.01, p for trend <0.001). After adjusting for other covariates, the differences remained significant. But frequency of coffee consumption did not affect the liver enzyme activity on general population and high risk group. In cases of normal BMI subjects (23–25 kg/m2), coffee intake had a tendency to increased liver enzyme activity. Frequency of green tea intake did not showed protective effects on liver and metabolic aspects. Conclusion: In this large, national, population-based study, consumption of coffee was associated with lower the risk of metabolic syndrome.
PP233-MON EFFECTS OF GREEN TEA COMPONENTS ON PREVENTING UPPER RESPIRATORY TRACT INFECTION IN ADULTS: A RANDOMIZED CONTROLLED TRIAL
Author: K. Matsumoto and H. Yamada and N. Takuma and H. Niino and Y.M. Sagesaka
Rationale: Experimental studies have revealed that green tea components prevent upper respiratory tract infection from some pathogens including influenza virus, while the clinical evidence has been inconclusive. This study was conducted to determine whether taking green tea catechins and theanine, which are major components of green tea, can prevent upper respiratory tract infection in adults. Methods:A randomized, double-blind, placebo-controlled trial of 200 adult workers conducted for 5 months from November, 2009 to April, 2010 in three healthcare facil- ities in Higashimurayama, Japan. The catechin/theanine group received capsules including green tea catechins (378mg/day) and theanine (210mg/day). The control group received placebo. The outcome was the incidence of upper respiratory tract infection including influenza infection. Trial registration: ClinicalTrials.gov Identifier (NCT01008020) Results: Eligible adult workers (n = 197) were enrolled and randomly assigned to an intervention; 98 were allocated to receive catechin/theanine capsules and 99 to placebo. The incidence of upper respiratory tract infection was lower in the catechin/theanine group (46 participants; 47.4%) compared with the placebo group (59 participants; 59.6%), but this difference was not significant (adjusted odds ratio, 0.63; 95% confidence interval, 0.35 to 1.12; P = 0.116). Conclusion: Among healthcare adult workers, taking green tea catechins and theanine may be effective for the prophylaxis of upper respiratory tract infection.
Green tea polysaccharide-conjugates protect human umbilical vein endothelial cells against impairments triggered by high glucose
Author: Xiaoqiang Chen and Yuefei Wang and Yalin Wu and Baoyu Han and Yuejin Zhu and Xiaolin Tang and Qinglei Sun
Hot-water extracts of low-grade green tea were precipitated with ethanol, deproteinized with trichloroacetic acid, neutralized with NaOH and fractionated by DEAE-cellulose DE-52 column chromatography to yield three (3) of unexplored polysaccharide-conjugate fractions termed gTPC1, gTPC2 and gTPC3. Monosaccharide and amino acid composition, contents of total neutral sugars, proteins and moistures, HPGPC distribution and Zeta potentials of gTPC1–3 were investigated. Exposure of human umbilical vein endothelial (HUVE) cells to high glucose (33 mM) for 12 h significantly decreased cell viability relative to normal glucose control (p < 0.001). As compared with cell injury group, gTPC1–3 at all of three dose levels (50, 150 and 300 μg/mL) were found to possess remarkably protective effects on HUVE cells against impairments induced by high glucose in a dose-dependent manner (p < 0.05, p < 0.001). To contribute toward our understanding of the cell-based protection mechanism of gTPC1–3, the latter were subjected to self-oxidation of 1,2,3-phentriol assay, and their scavenging effects were observed as 55.1%, 47.6% and 47.9% at the concentration of 300 μg/mL, respectively. On the basis of the fact that high glucose-induced endothelial dysfunction involves in the overproduction of reactive oxygen species (ROS) and contributes to the vascular complications in patients with diabetes, inhibitory effects of gTPC1–3 on high glucose-mediated HUVE cell loss are, at least in part, correlated with their potential scavenging potency of ROS. Taken together, gTPC1–3 could be developed as non-cytotoxic candidates of therapeutic agent for diabetic vascular complications.
Biochemical and biological properties of polyphenolic catechins in green tea extract for health benefits
Author: Forouzanfar Ali and Orafai Hossein and Maroofian Ahmad and Golestani Shayan
Introduction: Recently great interest has been focused on the biological properties of green tea catechins because of their health benefits such as anti-inflamatory, anti-oxigenicity, anti-mutagenicity, anti-tumorgenicity and anti-carcinogenicity. These catechins are polyphenolic compounds belonging to the flavonoid family, which are present in relatively high concentration in green tea leaves (Camellia sinensis) and, at lower levels, in grape seeds and Cistus species. The aim of this study is to introduce catechin molecules structure and their potential therapeutic properties on various diseases. Materials and methods: The catechins are composed of a family of four major substances, epicatechin (EC), epicatechin gallate (Ecg), epigallocatechin (EGC), and epigallocatechin gallate (EGCg) and four minor catechins, catechin©, catechin gallate (Cg), galloca- techin (GC) and gallocatechin gallate (GCg) as epimers of the major catechins. Organic solvents such as methanol and acetonitrile or hot water have been used as solvents to extract catechins from tea leaves. Results: Green tea catechins consumption have been linked to a lower incidence of various pathologies, including cancer, cardiovascular disease and hypertension, diabetes, obesity, allergy, asthma, arthritis, immune system disorders, oral and periodontal diseases, osteoporo- sis, bacterial and viral infections and dermatological lesions. Recently we have shown that green tea catechins have improved periodontal status of patients with gingivitis suffering from gum inflammation and bleeding. Conclusion: Based on the findings of this review green tea catechins can be extracted by various methods and used in different pharmaceutical forms. Several studies have shown that green tea catechins can be applied for preventing and treating numerous diseases.
Supplementation of green tea catechins in dentifrices suppresses gingival oxidative stress and periodontal inflammation
Author: Takayuki Maruyama and Takaaki Tomofuji and Yasumasa Endo and Koichiro Irie and Tetsuji Azuma and Daisuke Ekuni and Naofumi Tamaki and Tatsuo Yamamoto and Manabu Morita
Objective This study examined the effects of a dentifrice containing green tea catechins on gingival oxidative stress and periodontal inflammation using a rat model. Design Twenty-four male Wister rats were randomly divided into four groups. The first group (Control group) received no treatment for 8 weeks. Periodontal inflammation was induced in the second group for 8 weeks. Periodontal inflammation was induced in the last two groups for 8 weeks and dentifrices with or without green tea catechins were topically applied to the gingival sulcus daily for 4 weeks prior to the end of the experimental period. Results Rats that had experimental periodontal inflammation showed apical migration of the junctional epithelium, alveolar bone loss and inflammatory cell infiltration in the connective tissue subjacent to the junctional epithelium at 8 weeks, whilst the control group showed no pathologic changes. Topical application of a green tea catechin-containing dentifrice reduced inflammatory cell infiltration in the periodontal lesions to a greater degree than the control dentifrice at 8 weeks. The gingiva in which green tea catechin-containing dentifrice was applied also showed a lower level of expression of hexanoyl-lysine (a marker of lipid peroxidation), nitrotyrosine (a marker of oxidative protein damage), and tumour necrosis factor-α (an indicator of pro-inflammatory cytokines) at 8 weeks compared to gingiva in which the control dentifrice was applied. Conclusions Adding green tea catechins to a dentifrice may contribute to prevention of periodontal inflammation by decreasing gingival oxidative stress and expression of pro-inflammatory cytokines.
Green tea (Camellia sinesis) ameliorates female Schistosoma mansoni-induced changes in the liver of Balb/C mice
Author: Saad M. Bin Dajem and Ali A. Shati and Mohamed A. Adly and Osama M. Ahmed and Essam H. Ibrahim and Osama M.S. Mostafa
This study was designed to assess the effect of green tea, an aqueous extract of Camellia sinensis, on the oxidative stress, antioxidant defense system and liver pathology of Schistosoma mansoni-infected mice. Green tea at concentration of 3% (w/v) was given orally to treated mice as sole source of drinking water from the end of the 4th week to the end of 10th week post-infection; untreated mice were allowed to drink normal water. The data of the studied S. mansoni-infected mice exhibited a suppression of hepatic total antioxidant capacity, superoxide dismutase (SOD), catalase (CAT) activity and glutathione content. The liver lipid peroxidation was deleteriously elevated in S. mansoni-infected mice. The hepatic total protein content, AST and ALT activities were profoundly decreased in the S. mansoni-infected mice. Most hepatocytes were damaged and showed abnormal microscopic appearance with aggressive necrosis. Both total protein and glycogen levels have been greatly reduced as indicated by histochemical examination. The treatment of S. mansoni-infected mice with green tea succeeded to suppress oxidative stress by decreasing the lipid peroxides but failed to significantly enhance the antioxidant defense system and deteriorated changes owing to liver damage and necrosis. In consistence with biochemical data, histopathological and histochemical data indicated that treatment of S. mansoni-infected mice with green tea could ameliorate hepatocytes thus reduce cellular necrosis and partially restore both total protein and glycogen levels. Thus, the study concluded that the green tea suppresses the oxidative stress through its constituent with free radicals scavenging properties rather than through the endogenous antioxidant defense system.
Green tea consumption, inflammation and the risk of primary hepatocellular carcinoma in a Chinese population
Author: Yanli Li and Shen-Chih Chang and Binh Y. Goldstein and William L. Scheider and Lin Cai and Nai-Chieh Y. You and Heather P. Tarleton and Baoguo Ding and Jinkou Zhao and Ming Wu and Qingwu Jiang and Shunzhang Yu and Jianyu Rao and Qing-Yi Lu and Zuo-Feng Zhang and Lina Mu
Objective: Green tea has been found to possess anti-inflammatory, anti-oxidative and anti-carcinogenic properties. The present study examines the association between green tea drinking and hepatocellular carcinoma (HCC) and its interactions with other risk or protective factors and single nucleotide polymorphisms (SNP) of inflammation and oxidative stress related genes. Methods: A population-based case-control study with 204 primary HCC cases and 415 healthy controls was conducted in Taixing, China. Epidemiological data were collected using a standard questionnaire. SNPs of genes of the inflammation and metabolic pathways were genotyped at the UCLA Molecular Epidemiology Laboratory. Logistic regression was performed to estimate adjusted odds ratios and 95% confidence intervals. Results: Longer duration and larger quantities of green tea consumption were inversely associated with primary HCC. Individuals who drank green tea longer than 30 years were at lowest risk (adjusted OR = 0.44, 95% CI: 0.19–0.96) compared with non-drinkers. A strong interaction was observed between green tea drinking and alcohol consumption (adjusted OR for interaction = 3.40, 95% CI: 1.26–9.16). Green tea drinking was also observed to have a potential effect modification on HBV/HCV infection, smoking and polymorphisms of inflammation related cytokines, especially for IL-10. Conclusion: Green tea consumption may protect against development of primary HCC. Potential effect modifications of green tea on associations between primary HCC and alcohol drinking, HBV/HCV infection, and inflammation-related SNPs were suggested.
Green tea minimally affects biomarkers of inflammation in obese subjects with metabolic syndrome
Author: Arpita Basu and Mei Du and Karah Sanchez and Misti J. Leyva and Nancy M. Betts and Steve Blevins and Mingyuan Wu and Christopher E. Aston and Timothy J. Lyons
Objective Green tea (Camellia sinensis) has shown to exert cardioprotective benefits in observational studies. The objective of this clinical trial was to assess the effects of green tea on features of metabolic syndrome and inflammation in obese subjects. Methods We conducted a randomized controlled trial in obese subjects with metabolic syndrome. Thirty-five subjects [(mean ± SE) age 42.5 ± 1.7 y, body mass index 36.1 ± 1.3 kg/m2] completed the 8-wk study and were randomly assigned to receive green tea (4 cups/d), green tea extract (2 capsules and 4 cups water/d), or no treatment (4 cups water/d). Both the beverage and extract groups had similar dosing of epigallocatechin-3-gallate, the active green tea polyphenol. Fasting blood samples were collected at screening, 4 and 8 wk of the study. Results Green tea beverage or extract supplementation did not significantly alter features of metabolic syndrome or biomarkers of inflammation including adiponectin, C-reactive protein, interleukin-6, interleukin-1β, soluble vascular cell adhesion molecule-1, soluble intercellular adhesion molecule-1, leptin, or leptin:adiponectin ratio. However, both green tea beverage and extracts significantly reduced plasma serum amyloid alpha versus no treatment (P < 0.005). Conclusion This study suggests that the daily consumption of green tea beverage or extracts for 8 wk was well tolerated but did not affect the features of metabolic syndrome. However, green tea significantly reduced plasma serum amyloid alpha, an independent cardiovascular disease risk factor, in obese subjects with metabolic syndrome.
Green tea and bone health: Evidence from laboratory studies
Author: Chwan-Li Shen and James K. Yeh and Jay J. Cao and Ming-Chien Chyu and Jia-Sheng Wang
Osteoporosis is a major health problem in the elderly. Epidemiological evidence has shown an association between tea consumption and the prevention of bone loss in the elderly population. Ingestion of green tea and green tea bioactive compounds may be beneficial in mitigating bone loss of this population and decreasing their risk of osteoporotic fractures. This review describes the effect of green tea with its bioactive components on bone health with an emphasis on the following: (i) the etiology of osteoporosis, (ii) evidence of osteo-protective impacts of green tea on bone mass and microarchitecture in various bone loss models in which induced by aging, sex hormone deficiency, and chronic inflammation, (iii) discussion of impacts of green tea on bone mass in two obesity models, (iv) observation of short-term green tea supplementation given to postmenopausal women with low bone mass, (v) possible mechanisms for the osteo-protective effects of green tea bioactive compounds, and (vi) a summary and future research direction of green tea and bone health.
Other Popular Research Topics
Cognitive Function
Matcha consumption leads to much higher intake of green tea phytochemicals compared to regular green tea. Previous research on caffeine, L-theanine, and epigallocatechin gallate (EGCG) repeatedly demonstrated benefits on cognitive performance.
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Heart Health
According to Harvard Medical School, “lowering your risk of cardiovascular disease may be as easy as drinking green tea. Studies suggest this light, aromatic tea may lower LDL cholesterol and triglycerides, which may be responsible for the tea's association with reduced risk of death from heart disease and stroke.”
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Mental Health
Matcha contains an amino acid called L-theanine, which has been shown to reduce physiological and psychological stresses. L-theanine also improves cognition and mood in a synergistic manner with caffeine, and promotes alpha wave production in the brain
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Cancer Prevention
Matcha/green tea has for many centuries been regarded as an essential part of good health in Japan and China. Many believe it can help reduce the risk of cancer, and a growing body of evidence backs this up.
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