WorldWideScience

Sample records for beverages coffee tea

  1. The influence of beverage composition on delivery of phenolic compounds from coffee and tea.

    Science.gov (United States)

    Ferruzzi, Mario G

    2010-04-26

    Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in tea. Coffee and tea are two of the most commonly consumed beverages in the world and thus represent a significant opportunity to positively affect disease risk and outcomes globally. Central to this opportunity is a need to better understand factors that may affect the bioavailability of specific phenolic components from coffee and tea based beverages. An overview of the phenolic composition of coffee and tea is discussed in the context of how processing and composition might influence phenolic profiles and bioavailability of individual phenolic components. Specifically, the impact of beverage formulation, the extent and type of processing and the influence of digestion on stability, bioavailability and metabolism of bioactive phenolics from tea and coffee are discussed. The impact of co-formulation with ascorbic acid and other phytochemicals are discussed as strategies to improve absorption of these health promoting phytochemicals. A better understanding of how the beverage composition impacts phenolic profiles and their bioavailability is critical to development of beverage products designed to deliver specific health benefits. Copyright 2010 Elsevier Inc. All rights reserved.

  2. Sweetened beverages, coffee, and tea and depression risk among older US adults.

    Directory of Open Access Journals (Sweden)

    Xuguang Guo

    Full Text Available Sweetened beverages, coffee, and tea are the most consumed non-alcoholic beverages and may have important health consequences. We prospectively evaluated the consumption of various types of beverages assessed in 1995-1996 in relation to self-reported depression diagnosis after 2000 among 263,923 participants of the NIH-AARP Diet and Health Study. Odds ratios (OR and 95% confidence intervals (CI were derived from multivariate logistic regressions. The OR (95% CI comparing ≥4 cans/cups per day with none were 1.30 (95%CI: 1.17-1.44 for soft drinks, 1.38 (1.15-1.65 for fruit drinks, and 0.91 (0.84-0.98 for coffee (all P for trend<0.0001. Null associations were observed for iced-tea and hot tea. In stratified analyses by drinkers of primarily diet versus regular beverages, the ORs were 1.31 (1.16-1.47 for diet versus 1.22 (1.03-1.45 for regular soft drinks, 1.51 (1.18-1.92 for diet versus 1.08 (0.79-1.46 for regular fruit drinks, and 1.25 (1.10-1.41 for diet versus 0.94 (0.83-1.08 for regular sweetened iced-tea. Finally, compared to nondrinkers, drinking coffee or tea without any sweetener was associated with a lower risk for depression, adding artificial sweeteners, but not sugar or honey, was associated with higher risks. Frequent consumption of sweetened beverages, especially diet drinks, may increase depression risk among older adults, whereas coffee consumption may lower the risk.

  3. Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages

    Science.gov (United States)

    Pramudya, Ragita C.; Seo, Han-Seok

    2018-01-01

    Coffee and green tea are popular beverages consumed at both hot and cold temperatures. When people consume hot beverages concurrently with other activities, they may experience at different temperatures over the period of consumption. However, there has been limited research investigating the effects of product temperatures on emotional responses and sensory attributes of beverages. This study aimed to determine whether emotional responses to, and sensory attributes of, brewed coffee and green tea vary as a function of sample temperature. Using a check-all-that-apply (CATA) method, 157 participants (79 for coffee and 78 for green tea) were asked to evaluate either coffee or green tea samples served at cold (5°C), ambient (25°C), and hot (65°C) temperatures with respect to emotional responses and sensory attributes. The results showed that sample temperature could have significant influences on emotional responses to, and sensory attributes of, coffee and green tea samples. More specifically, 6 and 18 sensory attributes of coffee and green tea samples, respectively, significantly differed with sample temperature. Beverage samples evaluated at 65°C were characterized, regardless of activation/arousal level, by positive emotional responses terms and favorable sensory attributes. While beverages evaluated at 25°C were associated more with negative emotional responses with low activation/arousal, those evaluated at 5°C were more frequently characterized as having negative emotional responses with high activation/arousal. Sensory and emotional drivers of liking for both coffee and green tea differed both with sample temperature and gender. While both emotional responses and sensory attributes were identified as drivers of liking among females, only emotional responses were identified as drivers of liking among males. In conclusion, this study provides empirical evidence that both emotional responses to, and sensory attributes of, coffee and green tea beverages can

  4. A rapid and simple determination of caffeine in teas, coffees and eight beverages.

    Science.gov (United States)

    Sereshti, Hassan; Samadi, Soheila

    2014-09-01

    Caffeine was extracted and preconcentrated by the simple, fast and green method of dispersive liquid-liquid microextraction (DLLME) and analysed by gas chromatography-nitrogen phosphorus detection (GC-NPD). The influence of main parameters affecting the extraction efficiency investigated and optimised. Under the optimal conditions, the method was successfully applied to determination of caffeine in different real samples including five types of tea (green, black, white, oolong teas and tea bag), two kinds of coffee (Nescafe coffee and coffee), and eight beverages (regular Coca Cola, Coca Cola zero, regular Pepsi, Pepsi max, Sprite, 7up, Red Bull and Hype).The limit of detection (LOD) and limit of quantification (LOQ) were 0.02 and 0.05 μg mL(-1), respectively. Linear dynamic range (LDR) was 0.05-500 μg mL(-1) and determination coefficient (R(2)) was 0.9990. The relative standard deviation (RSD) was 3.2% (n=5, C=1 μg mL(-1)). Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Tea, coffee and prostate cancer.

    Science.gov (United States)

    Lee, Andy H; Fraser, Michelle L; Binns, Colin W

    2009-02-01

    Worldwide, prostate cancer has the second highest incidence of all cancers in males with incidence and mortality being much higher in affluent developed countries. Risk and progression of the disease may be linked to both genetic and environmental factors, especially dietary factors. Tea and coffee are two of the most popular beverages in the world and have been investigated for possible effects on health outcomes, including cancer. However, very little dietary advice for their consumption exists. The evidence for a relationship between coffee or tea consumption and prostate cancer is reviewed in this paper. While current evidence indicates that coffee is a safe beverage, its consumption probably has no relationship with prostate cancer. Tea, especially green tea, has shown some potential in the prevention of prostate cancer. While evidence from epidemiologic studies is currently inconclusive, strong evidence has emerged from animal and in vitro studies. We also consider what level of evidence is required to make recommendations for preventive measures to the public. Although evidence on the relationship between coffee, tea and prostate cancer is not complete, we consider it strong enough to recommend tea as a healthier alternative to coffee.

  6. Does Instruction to Eliminate Coffee, Tea, Alcohol, Carbonated, and Artificially Sweetened Beverages Improve Lower Urinary Tract Symptoms?: A Prospective Trial.

    Science.gov (United States)

    Miller, Janis M; Garcia, Caroline E; Hortsch, Sarah Becker; Guo, Ying; Schimpf, Megan O

    2016-01-01

    Common advice for lower urinary tract symptoms (LUTS) such as frequency, urgency, and related bother includes elimination of potentially irritating beverages (coffee, tea, alcohol, and carbonated and/or artificially sweetened beverages). The purpose of this study was to determine compliance with standardized instruction to eliminate these potentially irritating beverages, whether LUTS improved after instruction, and whether symptoms worsened with partial reintroduction. The 3-phase fixed sequence design was (1) baseline, (2) eliminate potentially irritating beverages listed above, and (3) reintroduce at 50% of baseline volume, with a washout period between each 3-day phase. We asked participants to maintain total intake volume by swapping in equal amounts of nonpotentially irritating beverages (primarily water). The study sample comprised 30 community-dwelling women recruited through newspaper advertisement. Quantification measures included 3-day voiding diaries and detailed beverage intake, and LUTS questionnaires completed during each phase. During Phase 2, we found significant reduction in potentially irritating beverages but complete elimination was rare. Despite protocol demands, total beverage intake was not stable; mean (± standard deviation) daily total intake volume dropped by 6.2 ± 14.9 oz (P = .03) during Phase 2. In Phase 3, the volume of total beverage intake returned to baseline, but the intake of potentially irritating beverages also returned to near baseline rather than 50% as requested by protocol. Despite this incomplete adherence to study protocols, women reported reduction in symptoms of urge, inability to delay voiding, and bother during both phases (P ≤ .01). The number of voids per day decreased on average by 1.3 and 0.9 voids during Phases 2 and 3, respectively (P = .002 and P = .035). Education to reduce potentially irritating beverages resulted in improvement in LUTS. However, eliminating potentially irritating beverages was difficult

  7. Detection of caffeine in tea, instant coffee, green tea beverage, and soft drink by direct analysis in real time (DART) source coupled to single-quadrupole mass spectrometry.

    Science.gov (United States)

    Wang, Lei; Zhao, Pengyue; Zhang, Fengzu; Bai, Aijuan; Pan, Canping

    2013-01-01

    Ambient ionization direct analysis in real time (DART) coupled to single-quadrupole MS (DART-MS) was evaluated for rapid detection of caffeine in commercial samples without chromatographic separation or sample preparation. Four commercial samples were examined: tea, instant coffee, green tea beverage, and soft drink. The response-related parameters were optimized for the DART temperature and MS fragmentor. Under optimal conditions, the molecular ion (M+H)+ was the major ion for identification of caffeine. The results showed that DART-MS is a promising tool for the quick analysis of important marker molecules in commercial samples. Furthermore, this system has demonstrated significant potential for high sample throughput and real-time analysis.

  8. Caffeine Content of Tea and Coffee

    African Journals Online (AJOL)

    1974-03-13

    Mar 13, 1974 ... The xanthines (caffeine, theophylline, and theobromine) occur in plants widely distributed throughout the world. Best known for the preparation of beverages are coffee beans which contain caffeine, tea leaves which contain caffeine and theophylline, and cocoa seeds which contain caffeine and ...

  9. Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures.

    Science.gov (United States)

    Okaru, Alex O; Rullmann, Anke; Farah, Adriana; Gonzalez de Mejia, Elvira; Stern, Mariana C; Lachenmeier, Dirk W

    2018-03-01

    Consumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. Later research on other beverage groups such as tea and coffee, which are also consumed very hot, found associations with increased risk of oesophageal cancer as well. The risk may therefore not be inherent in any compound contained in mate, but due to temperature. The aim of this study was to quantitatively assess the risk of PAH in comparison with the risk of the temperature effect using the margin of exposure (MOE) methodology. The human dietary benzo[a]pyrene (BaP) and PAH4 (sum of benzo[a]pyrene, benzo[a]anthracene, chrysene, and benzo[b]fluoranthene) exposure through consumption of coffee, mate, and tea was estimated. The oesophageal cancer risk assessment for both PAH and temperature was conducted using the MOE approach. Considering differences in the transfer of the PAH from the leaves of mate and tea or from the ground coffee to the infusion, and considering the different preparation methods, exposures may vary considerably. The average individual exposure in μg/kg bw/day arising from consumption of 1 cup (0.2 L) of infusion was highest for mate (2.85E-04 BaP and 7.22E-04 PAH4). The average per capita exposure in μg/kg bw/day was as follows: coffee (4.21E-04 BaP, 4.15E-03 PAH4), mate (4.26E-03 BaP, 2.45E-02 PAH4), and tea (8.03E-04 BaP, 4.98E-03 PAH4). For all individual and population-based exposure scenarios, the average MOE for BaP and PAH4 was > 100,000 independent of beverage type. MOE values in this magnitude are considered as a very low risk. On the contrary, the MOE for the temperature effect was estimated as PAH exposure may pose an oesophageal cancer risk. Consumer education on risks associated with consumption of 'very hot' beverages and policy measures to threshold

  10. Polyphenolic chemistry of tea and coffee: a century of progress.

    Science.gov (United States)

    Wang, Yu; Ho, Chi-Tang

    2009-09-23

    Tea and coffee, the most popular beverages in the world, have been consumed for thousands of years for their alluring flavors and health benefits. Polyphenols, particularly flavonoids and phenolic acids, are of great abundance in tea and coffee and contribute a lot to their flavor and health properties. This paper reviews the polyphenol chemistry of tea and coffee, specifically their stability, and scavenging ability of reactive oxygen species (ROS) and reactive carbonyl species (RCS). During the manufacturing and brewing process, green tea and black tea polyphenols undergo epimerization and oxidation, respectively. Meanwhile, the lactonization and the polymerization of chlorogenic acid are the major causes for the degradation of polyphenols in coffee. Tea catechins, besides having antioxidant properties, have the novel characteristic of trapping reactive carbonyl species. The A ring of the catechins is the binding site for RCS trapping, whereas the B ring is the preferred site for antioxidation.

  11. PAH in tea and coffee

    DEFF Research Database (Denmark)

    Duedahl-Olesen, Lene; Navarantem, Marin; Adamska, Joanna

    For food regulation in the European Union maximum limits on other foods than tea and coffee includes benzo[a]pyrene and the sum of PAH4 (sum of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene). This study includes analysis of the above mentioned PAH in both, tea leaves, coffee...... beans and ready-to-drink preparations. Compared to other food matrices (e.g. fish), the analytical methods were challenged by the hot water extracts. Preparation of tea includes roasting and drying of the tea leaves using combustion gases from burning wood, oil, or coal. These are responsible...... for accumulation of PAH in tea leaves. Different varieties of tea leaves were analyzed and highest concentrations were found in leaves from mate and black tea with maximum concentrations of 32 μg/kg for benzo[a]pyrene and 115 μg/kg for the sum of PAH4. Also, coffee beans are roasted during processing. However...

  12. Coffee and tea: perks for health and longevity?

    Science.gov (United States)

    Bhatti, Salman K; O'Keefe, James H; Lavie, Carl J

    2013-11-01

    Tea and coffee, after water, are the most commonly consumed beverages in the world and are the top sources of caffeine and antioxidant polyphenols in the American diet. The purpose of this review is to assess the health effects of chronic tea and/or coffee consumption. Tea consumption, especially green tea, is associated with significantly reduced risks for stroke, diabetes and depression, and improved levels of glucose, cholesterol, abdominal obesity and blood pressure. Habitual coffee consumption in large epidemiological studies is associated with reduced mortality, both for all-cause and cardiovascular deaths. In addition, coffee intake is associated with risks of heart failure, stroke, diabetes mellitus and some cancers in an inverse dose-dependent fashion. Surprisingly, coffee is associated with neutral to reduced risks for both atrial and ventricular arrhythmias. However, caffeine at high doses can increase anxiety, insomnia, calcium loss and possibly the risk of fractures. Coffee and tea can generally be recommended as health-promoting additions to an adult diet. Adequate dietary calcium intake may be particularly important for tea and coffee drinkers.

  13. Effects of Tea and Coffee Consumption on Cardiovascular Diseases and Relative Risk Factors: An Update.

    Science.gov (United States)

    Di Lorenzo, Arianna; Curti, Valeria; Tenore, Gian C; Nabavi, Seyed M; Daglia, Maria

    2017-01-01

    Tea and coffee are the second and third most consumed beverages after water, respectively. The high consumption of these beverages is due to the sensorial properties and effects on psychological and physiological functions, induced by caffeine and many other bioactive components responsible for the protective effects on human health generally ascribed to these beverages. The goal of this review article is to collect the scientific data obtained from clinical trials published in the last five years on the role of tea and coffee consumption against cardiovascular diseases (CVDs) and CVD risk factors such as hypertension, hyperglicemia, and hyperlipidaemia. In normal weight subjects, clinical trials showed that the consumption of tea is inversely associated to CVD risk factors or no association was found. Differently, in overweight subjects, the clinical trials and the metaanalyses showed an inverse correlation between tea consumption and CVDs. As regards coffee, it has long been suspected to be associated to high risk of CVDs. Nevertheless, some recent investigations reported that moderate coffee consumption have no effect or even protective effects against CVDs risk factors. The results of the metaanalyses confirm this trend suggesting that moderate coffee drinkers could be associated to a lower risk of CVDs than non- or occasional coffee drinkers or no association can be demonstrated between coffee consumption and CVDs. Literature data on tea consumption and CVD risk factors support that tea consumption reduces some risk factors especially in overweight people and obese subjects. Therefore, these results seem to suggest that tea could exert a protective effects against CVD development. As regards coffee, the results are controversial and did not allow to draw conclusions. Therefore, further research is needed before definitive recommendations for coffee consumption against CVD development can be made. Copyright© Bentham Science Publishers; For any queries, please

  14. Calories from beverages purchased at 2 major coffee chains in New York City, 2007.

    Science.gov (United States)

    Huang, Christina; Dumanovsky, Tamara; Silver, Lynn D; Nonas, Cathy; Bassett, Mary T

    2009-10-01

    Calorie intake from beverages has increased in the past decades, which most likely contributes to higher obesity rates. Although coffee chains have grown in popularity in recent years, few data examine the calorie contribution of these drinks. We examined afternoon beverage purchases in New York City at 2 major coffee chains and estimated the mean calorie content of these beverages. We collected purchase receipts and brief surveys from adult customers at 42 Starbucks and 73 Dunkin' Donuts stores during the spring of 2007. For each purchase, we obtained the calorie content from the company's Web site; these values were adjusted to account for self-reported customization of the drink. We included 1,127 beverage purchases at Starbucks and 1,830 at Dunkin' Donuts in our analyses. Brewed coffee or tea averaged 63 kcal, and blended coffee beverages averaged 239 kcal. Approximately two-thirds of purchases at Starbucks and one-fourth of purchases at Dunkin' Donuts were blended coffee beverages. Calories in blended coffee beverages are high; on average, customers bought 12% of a 2,000-kcal diet. Policy changes to provide for calorie posting at the point of purchase could increase customer awareness of the calories in these beverages; modifying standard formulations of blended coffee beverages, such as using low-fat milk or smaller serving sizes, would also reduce calorie content.

  15. HPLC determination of caffeine in coffee beverage

    Science.gov (United States)

    Fajara, B. E. P.; Susanti, H.

    2017-11-01

    Coffee is the second largest beverage which is consumed by people in the world, besides the water. One of the compounds which contained in coffee is caffeine. Caffeine has the pharmacological effect such as stimulating the central nervous system. The purpose of this study is to determine the level of caffeine in coffee beverages with HPLC method. Three branded coffee beverages which include in 3 of Top Brand Index 2016 Phase 2 were used as samples. Qualitative analysis was performed by Parry method, Dragendorff reagent, and comparing the retention time between sample and caffeine standard. Quantitative analysis was done by HPLC method with methanol-water (95:5v/v) as mobile phase and ODS as stationary phasewith flow rate 1 mL/min and UV 272 nm as the detector. The level of caffeine data was statistically analyzed using Anova at 95% confidence level. The Qualitative analysis showed that the three samples contained caffeine. The average of caffeine level in coffee bottles of X, Y, and Z were 138.048 mg/bottle, 109.699 mg/bottle, and 147.669 mg/bottle, respectively. The caffeine content of the three coffee beverage samples are statistically different (pcoffee beverage samples were not meet the requirements set by the Indonesian Standard Agency of 50 mg/serving.

  16. Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and Tea

    Directory of Open Access Journals (Sweden)

    John Yew Huat Tang

    2013-01-01

    Full Text Available This study aimed to investigate the survival of Vibrio cholerae O1 in 3 types of preparation for cooked rice, Oryza sativa L., (plain rice, rice with coconut milk, and rice with ginger; coffee, Coffea canephora, (plain coffee, coffee with sugar, and coffee with sweetened condensed milk; and tea, Camellia sinensis, (plain tea, tea with sugar, and tea with sweetened condensed milk held at room temperature (27°C. The survival of V. cholerae O1 was determined by spread plate method on TCBS agar. Initial cultures of 8.00 log CFU/mL were inoculated into each food sample. After 6 h incubation, significant growth was only detected in rice with coconut milk (9.67 log CFU/mL; P<0.05. However, all 3 types of rice preparation showed significant growth of V. cholerae after 24 h (P<0.05. For coffee and tea preparations, V. cholerae survived up to 6 h in tea with condensed milk (4.72 log CFU/mL but not in similar preparation of coffee. This study showed evidence for the survivability of V. cholerae in rice, coffee, and tea. Thus, holding these food and beverages for an extended period of time at room temperature should be avoided.

  17. Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and Tea

    Science.gov (United States)

    Tang, John Yew Huat; Izenty, Bariah Ibrahim; Nur' Izzati, Ahmad Juanda; Masran, Siti Rahmah; Yeo, Chew Chieng; Roslan, Arshad; Abu Bakar, Che Abdullah

    2013-01-01

    This study aimed to investigate the survival of Vibrio cholerae O1 in 3 types of preparation for cooked rice, Oryza sativa L., (plain rice, rice with coconut milk, and rice with ginger); coffee, Coffea canephora, (plain coffee, coffee with sugar, and coffee with sweetened condensed milk); and tea, Camellia sinensis, (plain tea, tea with sugar, and tea with sweetened condensed milk) held at room temperature (27°C). The survival of V. cholerae O1 was determined by spread plate method on TCBS agar. Initial cultures of 8.00 log CFU/mL were inoculated into each food sample. After 6 h incubation, significant growth was only detected in rice with coconut milk (9.67 log CFU/mL; P < 0.05). However, all 3 types of rice preparation showed significant growth of V. cholerae after 24 h (P < 0.05). For coffee and tea preparations, V. cholerae survived up to 6 h in tea with condensed milk (4.72 log CFU/mL) but not in similar preparation of coffee. This study showed evidence for the survivability of V. cholerae in rice, coffee, and tea. Thus, holding these food and beverages for an extended period of time at room temperature should be avoided. PMID:26904604

  18. Consumer Acceptance of a Polyphenolic Coffee Beverage.

    Science.gov (United States)

    Nguyen, Thuy; Kuchera, Meredith; Smoot, Katie; Diako, Charles; Vixie, Beata; Ross, Carolyn F

    2016-10-05

    The objective of this study was to determine if Chardonnay grape seed pomace (GSP), a waste stream of wine production, could be used as a functional ingredient in brewed coffee. Two consumer panels were conducted to assess the acceptance of coffee at coffee replacement (w/w) values of 0% (control), 6.25%, 12.50%, 18.75%, or 25% GSP. The 1st consumer panel (n = 80) assessed the coffee samples served "black." The 2nd panel (n = 67) assessed the coffee samples with adjustment (that is, sweeteners, milk, and cream) options available. Consumer sensory evaluation involved evaluating the 5 treatments individually for acceptance of appearance, aroma, taste/flavor, and overall acceptance using a 9-point hedonic scale. A check-all-that-apply questionnaire surveyed the sensory attributes describing aroma, appearance, and taste/flavor of the samples. Oxygen radical absorbance capacity was used to measure the effects of antioxidant levels in GSP coffee samples. Results showed that GSP could be added at 6.25% replacement without significantly affecting the overall consumer acceptance of coffee compared to the control (0% GSP). Above 6.25% GSP supplementation, the coffee beverage was described as more tan, milky, watery/dilute, and mild, and was generally less accepted by the consumers. GSP also increased the antioxidant capacity of the coffee compared to the control (0% GSP), with no significant differences among replacement values. Therefore, 6.25% GSP replacement is recommended for creating coffee beverages acceptable to consumers. Further in vivo investigation may substantiate the free-radical scavenging capacity of GSP coffee and its potential health benefits. © 2016 Institute of Food Technologists®.

  19. The effects of black tea and other beverages on aspects of cognition and psychomotor performance.

    Science.gov (United States)

    Hindmarch, I; Quinlan, P T; Moore, K L; Parkin, C

    1998-10-01

    Nineteen healthy volunteers ingested 400 ml black tea, coffee, caffeinated water, decaffeinated tea or plain water on three occasions through the day (0900, 1400 and 1900 hours). A 2 x 2 factorial design with caffeine (0, 100 mg) and beverage type (water, tea) was employed, with coffee (100 mg caffeine) as a positive internal control, based on a five-way crossover. A psychometric test battery comprising critical flicker fusion (CFF), choice reaction time (CRT), short-term memory (STM) and subjective sedation (LARS) was performed at regular intervals throughout the day, and intensively so immediately following each beverage. Consumption of tea compared to water was associated with transient improvements in performance (CFF) within 10 min of ingestion and was not affected by the time of day. Caffeine ingestion was associated with a rapid (10 min) and persistent reduction in subjective sedation values (LARS), again independent of time of day, but did not acutely alter CFF threshold. Over the whole day, consumption of tea rather than water, and of caffeinated compared to decaffeinated beverages, largely prevented the steady decline in alertness (LARS) and cognitive capacity observed with water ingestion. The effects of tea and coffee were similar on all measures, except that tea consumption was associated with less variation in CFF over the whole day. No significant treatment effects were apparent in the data for the STM. Tea ingestion is associated with rapid increases in alertness and information processing capacity and tea drinking throughout the day largely prevents the diurnal pattern of performance decrements found with the placebo (no caffeine) condition. It appears that the effects of tea and coffee were not entirely due to caffeine per se; other factors either intrinsic to the beverage (e.g. sensory attributes or the presence of other biologically active substances) or of a psychological nature (e.g. expectancy) are likely to play a significant role in

  20. Coffee and Tea Consumption Are Inversely Associated with Mortality in a Multiethnic Urban Population123

    Science.gov (United States)

    Gardener, Hannah; Rundek, Tatjana; Wright, Clinton B.; Elkind, Mitchell S. V.; Sacco, Ralph L.

    2013-01-01

    Coffee and tea are commonly consumed beverages. Inverse associations with mortality have been suggested for coffee and tea, but the relationships with cause-specific mortality are not well understood. We examined regular and decaffeinated coffee and tea in relation to mortality due to all causes, vascular, nonvascular, and cancer in the multi-ethnic, prospective, population-based Northern Manhattan Study. The study population included 2461 participants with diet data who were free of stroke, myocardial infarction, and cancer at baseline (mean age 68.30 ± 10.23 y, 36% men, 19% white, 23% black, 56% Hispanic). During a mean follow-up of 11 y, we examined the associations between coffee and tea consumption, assessed by food frequency questionnaire, and 863 deaths (342 vascular related and 444 nonvascular including 160 cancer deaths) using multivariable-adjusted Cox models. Coffee consumption was inversely associated with all-cause mortality [for each additional cup/d, HR = 0.93 (95% CI: 0.88, 0.99); P = 0.02]. Caffeinated coffee was inversely associated with all-cause mortality, driven by a strong protection among those who drank ≥4 cups/d. An inverse dose-response relationship between tea and all-cause mortality was suggested [for each additional cup/d, HR = 0.91 (95% CI: 0.84, 0.99); P = 0.01]. Coffee consumption ≥4/d was protective against nonvascular death [vs. coffee and vascular-related mortality among Hispanics only. Further study is needed, including investigation into the mechanisms and compounds in coffee and tea responsible for the inverse associations with mortality. The differential relationship between coffee and vascular death across race/ethnicity underscores the need for research in similar multi-ethnic cohorts including Hispanics. PMID:23784068

  1. Ribonucleic acids in different tea fungus beverages

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2003-01-01

    Full Text Available In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gout which primarily affects adult males. Tea fungus beverage is a well known drink with high nutritional value and certain curative effects. Its benefits have been proved in a number of studies but it is still necessary to examine some potential harmful effects of this beverage. The aim of this paper was to investigate content of ribonucleic acids (RNA produced during tea fungus fermentation on a usual substrate sweetened black tea, and on Jerusalem artichoke tubers (J.A.T extract using method by Munro and Fleck (1966. pH, ribonucleic acids and also the production of proteins that affect purity of nucleic acids preparations were monitored. A higher value of RNA has been noticed in J.A.T. beverage (0.57 mg/ml and with observation of usual daily dose of the beverage it is completely safe and useful one.

  2. Sugar in coffee or tea and risk of obesity: A neglected issue

    DEFF Research Database (Denmark)

    Gyntelberg, Finn; Hein, Hans Ole; Suadicani, Poul

    2009-01-01

    AIM: In the Copenhagen Male Study sugar intake in coffee or tea is inversely associated with obesity. We analyzed the association of sugar intake with obesity among men with and without lifestyle factors indicating health awareness. METHODS: A cross-sectional study of 3,290 men aged 53-75 years...... including information about smoking, alcohol, physical activity, tea and coffee use, avoidance of fatty food, social class, self-assessed health, and family obesity. RESULTS: Overall, 291 men (8.8%) were obese, body mass index > or =30. Among men using sugar in coffee or tea (36%), the prevalence was 6.......2%; among others, 10.3% (odds ratio [95% confidence interval]=0.6 [0.4-0.8]). An inverse association between use of sugar in hot beverages and prevalence of obesity was consistent in subgroups, and most pronounced among the least health-conscious [odds ratio [95% confidence interval]=0.4 [0...

  3. Determination of Cu, Fe, Zn Elements in Soil, Root Tea Plants, Tea Leaves, and Tea Beverage

    International Nuclear Information System (INIS)

    Supriyanto; Zainul-Kamal

    2006-01-01

    One of the causes of land quality damage was due to the pollution of Cu, Fe, and Zn so that it could directly and also indirectly cause the occurrence of pollution of plants which is growing on it for example tea plant that has been used by society for making of tea beverage. The sampling of soil, root tea plants, tea leaves and tea beverage samples were done in June, 2005 at sub district of Keparakan, Temanggung, Central Java. The purpose of research was to determine the content of Cu, Fe and Zn in soil, root tea plants, tea leaves and tea beverage. The research was done by digesting the sample with nitric acid until the clear solution was obtained, then it was added by aquabidest until 10.0 ml. Determination of Cu, Fe and Zn content used AAS instrument. The average concentration of Cu Fe and Zn obtained in deep soil samples area 0.155 ± 0.005 ppm, 127.16 ± 2.65 ppm, and 0.68 ± 0.02 ppm respectively, in surface soil samples are 0.355 ± 0.025 ppm, 360.59 ± 13.17 ppm and 0.78 ± 0.01 ppm respectively, in root of tea plants samples area 0.241 ± 0.098 ppm, 13.16 ± 1.34 ppm and 2.64 ± 0.06 ppm respectively, in tea leaves are 0.211 ± 0.013 ppm, 3.35 ± 0.886 ppm, and 0.795 ± 0.016 ppm respectively and in tea beverage 0.142 ± 0.086 ppm, 6.11 ± 0.35 ppm and 0.66 ± 0.02 ppm respectively. (author)

  4. Effects of tea and coffee on cardiovascular disease risk.

    Science.gov (United States)

    Bøhn, Siv K; Ward, Natalie C; Hodgson, Jonathan M; Croft, Kevin D

    2012-06-01

    Tea and coffee have been associated with risk of cardiovascular disease (CVD), both positively and negatively. Epidemiological data suggest that black and green tea may reduce the risk of both coronary heart disease and stroke by between 10 and 20%. Experimental and clinical trial data generally indicate either neutral or beneficial effects on risk factors and pathways linked to the development of CVD. Controversy still exists regarding the effects of coffee, where there have been concerns regarding associations with hypercholesterolaemia, hypertension and myocardial infarction. However, long term moderate intake of coffee is not associated with detrimental effects in healthy individuals and may even protect against the risk of developing type 2 diabetes. The detrimental effects of coffee may be associated with the acute pressor effects, most likely due to caffeine at high daily intakes, and lipids from boiled coffee can contribute to raised serum cholesterol. Genetic polymorphisms in enzymes involved in uptake, metabolism and excretion of tea and coffee compounds are also associated with differential biological effects. Potential mechanisms by which tea and coffee phytochemicals can exert effects for CVD protection include the regulation of vascular tone through effects on endothelial function, improved glucose metabolism, increased reverse cholesterol transport and inhibition of foam cell formation, inhibition of oxidative stress, immunomodulation and effects on platelet function (adhesion and activation, aggregation and clotting). The phytochemical compounds in tea and coffee and their metabolites are suggested to influence protective endogenous pathways by modulation of gene-expression. It is not known exactly which compounds are responsible for the suggestive protective effects of tea and coffee. Although many biologically active compounds have been identified with known biological effects, tea and coffee contain many unidentified compounds with potential

  5. Coffee, tea, and cocoa and risk of stroke.

    Science.gov (United States)

    Larsson, Susanna C

    2014-01-01

    Current evidence from experimental studies in animals and humans along with findings from prospective studies indicates beneficial effects of green and black tea as well as chocolate on cardiovascular health, and that tea and chocolate consumption may reduce the risk of stroke. The strongest evidence exists for beneficial effects of tea and cocoa on endothelial function, total and LDL cholesterol (tea only), and insulin sensitivity (cocoa only). The majority of prospective studies have reported a weak inverse association between moderate consumption of coffee and risk of stroke. However, there are yet no clear biological mechanisms whereby coffee might provide cardiovascular health benefits. Awaiting the results from further long-term RCTs and prospective studies, moderate consumption of filtered coffee, tea, and dark chocolate seems prudent.

  6. Coffee consumption but not green tea consumption is associated with adiponectin levels in Japanese males.

    Science.gov (United States)

    Imatoh, T; Tanihara, S; Miyazaki, M; Momose, Y; Uryu, Y; Une, H

    2011-06-01

    Coffee is among the most widely consumed beverages in the world. Numerous epidemiological studies have reported a significant inverse association between coffee consumption and risk of type 2 diabetes mellitus, but the underlying mechanisms are still not fully understood. Therefore, we conducted an epidemiological study to clarify the relationship between coffee consumption and adiponectin levels in Japanese males. We also evaluated whether green tea consumption affected adiponectin levels. We carried out a cross-sectional study. The subjects were 665 male employees in Japan. Coffee consumption was assessed, using a self-administered questionnaire, as the number of times per week and cups per day respondents drank, and subjects were grouped into four levels (non, 1-5 times/week, 1-2 cups/day and ≥3 cups/day). The means of adiponectin levels were positively associated with coffee consumption. A dose-response relationship was found between coffee consumption and circulating adiponectin levels. The relationship remained significant after adjustment for potential confounding factors (P for trend coffee consumption is associated with higher adiponectin levels in Japanese males but also found a dose-dependent association between coffee consumption and adiponectin levels. Therefore, our study suggested that coffee components might play an important role in the elevation of adiponectin level.

  7. Production Efficiency Audit on Tea Beverage Agroindustry

    Directory of Open Access Journals (Sweden)

    Hendra Adiyatna, . Marimin

    2001-04-01

    Full Text Available The objective of this work was to investigate and to apply economic efficiency performance measurement methods for tea beverage agroindustry. These measurements were based on twelve technique and economic efficiency criteria, which illustrate the condition of the processes. This illustration was able to explain the material and the energy utilization, variance of the processes and product, handling of the waste and acceptance in the market. The methodology was divided into three steps: (1 defining the technique and the economic criteria, appropriate to the circumstance of the processes, (2 state efficiency the level status, (3 evaluation and structure prioritizing of the processes improvement alternatives. The results of this work indicates that there are seven appropriate criteria. The status of the efficiency is in the medium level. The improvement priorities recommended include optimization of material and energy usage and minimization of breaktime of the critical processes

  8. Coffee and Tea Consumption and the Contribution of Their Added Ingredients to Total Energy and Nutrient Intakes in 10 European Countries

    DEFF Research Database (Denmark)

    Landais, Edwige; Moskal, Aurélie; Mullee, Amy

    2018-01-01

    BACKGROUND: Coffee and tea are among the most commonly consumed nonalcoholic beverages worldwide, but methodological differences in assessing intake often hamper comparisons across populations. We aimed to (i) describe coffee and tea intakes and (ii) assess their contribution to intakes of selected...... (=volume) per day by sex and centre. Means of intake across centres were compared by sociodemographic characteristics and lifestyle factors. RESULTS: In women, the mean daily intake of coffee ranged from 94 g/day (~0.6 cups) in Greece to 781 g/day (~4.4 cups) in Aarhus (Denmark), and tea from 14 g/day (~0.......1 cups) in Navarra (Spain) to 788 g/day (~4.3 cups) in the UK general population. Similar geographical patterns for mean daily intakes of both coffee and tea were observed in men. Current smokers as compared with those who reported never smoking tended to drink on average up to 500 g/day more coffee...

  9. Coffee, tea, and caffeine consumption and breast cancer incidence in a cohort of Swedish women.

    Science.gov (United States)

    Michels, Karin B; Holmberg, Lars; Bergkvist, Leif; Wolk, Alicja

    2002-01-01

    Coffee, caffeinated tea, and caffeine have been suggested to play a role in breast carcinogenesis or in the promotion or inhibition of tumor growth. Prior epidemiologic evidence has not supported an overall association between consumption of caffeinated beverages and risk of breast cancer, but consumption in some studies was low. We studied this relation in the Swedish Mammography Screening Cohort, a large population-based prospective cohort study in Sweden comprising 59,036 women aged 40-76 years. Sweden has the highest coffee consumption per capita in the world. During 508,267 person-years of follow-up, 1271 cases of invasive breast cancer were diagnosed. Women who reported drinking 4 or more cups of coffee per day had a covariate-adjusted hazard ratio of breast cancer of 0.94 [95% confidence interval (CI) 0.75-1.28] compared to women who reported drinking 1 cup a week or less. The corresponding hazard ratio for tea consumption was 1.13 (95% CI 0.91-1.40). Similarly, women in the highest quintile of self-reported caffeine intake had a hazard ratio of beast cancer of 1.04 (95% CI 0.87-1.24) compared to women in the lowest quintile. In this large cohort of Swedish women, consumption of coffee, tea, and caffeine was not associated with breast cancer incidence.

  10. Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market

    Science.gov (United States)

    Khan, Mohammad Rizwan; Alothman, Zeid Abdullah; Naushad, Mu; Alomary, Ahmed Khodran; Alfadul, Sulaiman Mohammed; Alsohaimi, Ibrahim Hotan; Algamdi, Mohammad Saad

    2017-02-01

    The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg-1. In comparison to coffee (152-682 μg kg-1), the Arabic coffee Qahwa (73-108 μg kg-1) and tea (10-97 μg kg-1) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg-1, and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activity. The obtained data can also be used in epidemiological investigation to estimate the acrylamide exposure from nutritional survey.

  11. Coffee and tea consumption and the risk of Parkinson's disease.

    Science.gov (United States)

    Hu, Gang; Bidel, Siamak; Jousilahti, Pekka; Antikainen, Riitta; Tuomilehto, Jaakko

    2007-11-15

    Several prospective studies have assessed the association between coffee consumption and Parkinson's disease (PD) risk, but the results are inconsistent. We examined the association of coffee and tea consumption with the risk of incident PD among 29,335 Finnish subjects aged 25 to 74 years without a history of PD at baseline. During a mean follow-up of 12.9 years, 102 men and 98 women developed an incident PD. The multivariate-adjusted (age, body mass index, systolic blood pressure, total cholesterol, education, leisure-time physical activity, smoking, alcohol and tea consumption, and history of diabetes) hazard ratios (HRs) of PD associated with the amount of coffee consumed daily (0, 1-4, and > or = 5 cups) were 1.00, 0.55, and 0.41 (P for trend = 0.063) in men, 1.00, 0.50, and 0.39 (P for trend = 0.073) in women, and 1.00, 0.53, and 0.40 (P for trend = 0.005) in men and women combined (adjusted also for sex), respectively. In both sexes combined, the multivariate-adjusted HRs of PD for subjects drinking > or = 3 cups of tea daily compared with tea nondrinkers was 0.41 (95% CI 0.20-0.83). These results suggest that coffee drinking is associated with a lower risk of PD. More tea drinking is associated with a lower risk of PD. (c) 2007 Movement Disorder Society.

  12. Caffeine Concentrations in Coffee, Tea, Chocolate, and Energy Drink Flavored E-liquids.

    Science.gov (United States)

    Lisko, Joseph G; Lee, Grace E; Kimbrell, J Brett; Rybak, Michael E; Valentin-Blasini, Liza; Watson, Clifford H

    2017-04-01

    Most electronic cigarettes (e-cigarettes) contain a solution of propylene glycol/glycerin and nicotine, as well as flavors. E-cigarettes and their associated e-liquids are available in numerous flavor varieties. A subset of the flavor varieties include coffee, tea, chocolate, and energy drink, which, in beverage form, are commonly recognized sources of caffeine. Recently, some manufacturers have begun marketing e-liquid products as energy enhancers that contain caffeine as an additive. A Gas Chromatography-Mass Spectrometry (GC-MS) method for the quantitation of caffeine in e-liquids was developed, optimized and validated. The method was then applied to assess caffeine concentrations in 44 flavored e-liquids from cartridges, disposables, and refill solutions. Products chosen were flavors traditionally associated with caffeine (ie, coffee, tea, chocolate, and energy drink), marketed as energy boosters, or labeled as caffeine-containing by the manufacturer. Caffeine was detected in 42% of coffee-flavored products, 66% of tea-flavored products, and 50% of chocolate-flavored e-liquids (limit of detection [LOD] - 0.04 µg/g). Detectable caffeine concentrations ranged from 3.3 µg/g to 703 µg/g. Energy drink-flavored products did not contain detectable concentrations of caffeine. Eleven of 12 products marketed as energy enhancers contained caffeine, though in widely varying concentrations (31.7 µg/g to 9290 µg/g). E-liquid flavors commonly associated with caffeine content like coffee, tea, chocolate, and energy drink often contained caffeine, but at concentrations significantly lower than their dietary counterparts. Estimated daily exposures from all e-cigarette products containing caffeine were much less than ingestion of traditional caffeinated beverages like coffee. This study presents an optimized and validated method for the measurement of caffeine in e-liquids. The method is applicable to all e-liquid matrices and could potentially be used to ensure regulatory

  13. Tea, but not coffee consumption, is associated with components of arterial pressure. The Observation of Cardiovascular Risk Factors study in Luxembourg.

    Science.gov (United States)

    Alkerwi, Ala'a; Sauvageot, Nicolas; Crichton, Georgina E; Elias, Merrill F

    2015-07-01

    There is uncertainty regarding the impact of tea and coffee consumption on arterial blood pressure. The present study aimed to examine the association between blood pressure (BP) components, namely, systolic BP (SBP), diastolic BP, mean arterial pressure, and pulse pressure (PP), and tea or coffee consumption, taking into account simultaneous consumption. The study population was derived from a national cross-sectional stratified sample of 1352 individuals aged 18 to 69 years, recruited between November 2007 and January 2009 to participate in the Observation of Cardiovascular Risk Factors in Luxembourg study. We hypothesized that greater tea consumption would be independently associated with lower BP. Tea and coffee consumptions in deciliters per day were obtained from a semiquantitative food frequency questionnaire. Participants were classified into 3 groups: nonconsumers, ≤3-dL/d consumers, and >3-dL/d consumers of each beverage separately. After exclusion of subjects taking antihypertensive medications, several general linear models were performed to investigate the independent relationship between tea/coffee consumption and BP components. Tea consumers (36.3%) were more likely to be younger women, nonsmokers, with better cardiometabolic profiles, and less frequent chronic pathologies, whereas the reverse was true for coffee consumers (88%). Greater tea consumption was associated with lower SBP and PP values, after adjustment for age, sex, education, lifestyle, and dietary confounding factors, including coffee drinking. No association between BP components and coffee consumption was observed. Daily consumption of 1 dL of tea was associated with a significant reduction of SBP by 0.6 mm Hg and PP by 0.5 mm Hg. Given the widespread consumption of tea and coffee throughout the world, together with the major cardiovascular disease risk, our findings have important implications for human health. Copyright © 2015 Elsevier Inc. All rights reserved.

  14. PAH in Some Brands of Tea and Coffee

    DEFF Research Database (Denmark)

    Duedahl-Olesen, Lene; Navaratnam, Marin Arosha; Jewula, J.

    2015-01-01

    The presence of 25 polycyclic aromatic hydrocarbons (PAHs) in tea and coffee were investigated with focus on four PAHs (PAH4), classified by the European Food Safety Authority (EFSA) as suitable indicators; benz[a]anthracene (BaA), chrysene (CHR), benzo[b]fluoranthene (BbF) and benzo[a]pyrene (Ba......P). PAH4 from samples of 18 brands of tea leaves and 13 brands of coffee were extracted by pressurized liquid extraction (PLE) followed by highly automated clean up steps for gel permeation chromatography (SX-3) and solid phase extraction (500mg silica). GC-MS were applied for detection of PAH4. The limit...... of detection (LOD) ranged from 0.1–0.3 μg/kg with recoveries from 94–106% for PAH4. Concentrations of PAH4 followed the pattern of the total sum of 25 PAHs with higher concentrations with a maximum of 115 μg/kg in tea leaves compared to 5.1 μg/kg in coffee. The highest PAH4 levels were found in black tea...

  15. Tea, cocoa, coffee, and affective disorders: vicious or virtuous cycle?

    Science.gov (United States)

    García-Blanco, Tatiana; Dávalos, Alberto; Visioli, Francesco

    2017-12-15

    The prevalence of psychiatric disorders is increasing worldwide, which underscores the importance of increasing research in this field, in terms of better detection, prevention based on improvement of lifestyle and diet, and effectiveness of treatment. Increasing evidence suggest that diet and exercise can affect proper neuronal development and physiology and protect the brain from neurological illnesses or injuries. Of note, cocoa, tea, and coffee are being actively investigated because they are rich in (poly)phenolic compounds that can modulate mental health, namely brain plasticity, behavior, mood, depression, and cognition. We here systematically review human studies conducted on tea, cocoa, and coffee as related to affective disorders such as depression and anxiety. We carried out a systematic literature search in April 2016, using MEDLINE, on data from the last 10 years. After screening 955 articles, we selected 17 articles that met the criteria of being human studies and that used whole foods or their components. The results of our systematic review indicate that consumption of tea, cocoa, or coffee might have protective effects against depression. Even though this is encouraging, it should be underscored that the near totality of the current evidence comes from observational studies. Ad-hoc human trials and mechanistic, basic science studies are needed before we can provide sound advice to the public. Copyright © 2016 Elsevier B.V. All rights reserved.

  16. Safety assessment of green tea based beverages and dried green tea extracts as nutritional supplements.

    Science.gov (United States)

    Dekant, Wolfgang; Fujii, Kenkichi; Shibata, Eiichiro; Morita, Osamu; Shimotoyodome, Akira

    2017-08-05

    The safety of green tea infusions and green tea extract (GTE)-based products is reviewed regarding catechins. Epigallocatechin 3-gallate (EGCG), the major catechin present in green tea, is suspected of being responsible for liver toxicity reported in humans consuming food supplements. Intake of EGCG with green tea infusions and GTE-based beverages is up to about 450mg EGCG/person/day in Europe and higher in Asia. Consumption of green tea is not associated with liver damage in humans, and green tea infusion and GTE-based beverages are considered safe in the range of historical uses. In animal studies, EGCG's potency for liver effects is highly dependent on conditions of administration. Use of NOAELs from bolus administration to derive a tolerable upper intake level applying the margin of safety concept results in acceptable EGCG-doses lower than those from one cup of green tea. NOAELs from toxicity studies applying EGCG with diet/split of the daily dose are a better point of departure for risk characterization. In clinical intervention studies, liver effects were not observed after intakes below 600mg EGCG/person/day. Thus, a tolerable upper intake level of 300mg EGCG/person/day is proposed for food supplements; this gives a twofold safety margin to clinical studies that did not report liver effects and a margin of safety of 100 to the NOAELs in animal studies with dietary administration of green tea catechins. Copyright © 2017 Elsevier B.V. All rights reserved.

  17. Coffee and autoimmunity: More than a mere hot beverage!

    Science.gov (United States)

    Sharif, Kassem; Watad, Abdulla; Bragazzi, Nicola Luigi; Adawi, Mohammad; Amital, Howard; Shoenfeld, Yehuda

    2017-07-01

    Coffee is one of the world's most consumed beverage. In the last decades, coffee consumption has attracted a huge body of research due to its impact on health. Recent scientific evidences showed that coffee intake could be associated with decreased mortality from cardiovascular and neurological diseases, diabetes type II, as well as from endometrial and liver cancer, among others. In this review, on the basis of available data in the literature, we aimed to investigate the association between coffee intake and its influence on the immune system and the insurgence of the most relevant autoimmune diseases. While some studies reported conflicting results, general trends have been identified. Coffee consumption seems to increase the risk of developing rheumatoid arthritis (RA) and type 1 diabetes mellitus (T1DM). By contrast, coffee consumption may exert a protective role against multiple sclerosis, primary sclerosing cholangitis, and ulcerative colitis. Concerning other autoimmune diseases such as systemic lupus erythematosus, psoriasis, primary biliary cholangitis and Crohn's disease, no significant association was found. In other studies, coffee consumption was shown to influence disease course and management options. Coffee intake led to a decrease in insulin sensitivity in T1DM, in methotrexate efficacy in RA, and in levothyroxine absorption in Hashimoto's disease. Further, coffee consumption was associated with cross reactivity with gliadin antibodies in celiac patients. Data on certain autoimmune diseases like systemic sclerosis, Sjögren's syndrome, and Behçet's disease, among others, are lacking in the existent literature. As such, further research is warranted. Copyright © 2017 Elsevier B.V. All rights reserved.

  18. Determination of 5-caffeoylquinic acid (5-CQA as one of the major classes of chlorogenic acid in commercial tea and coffee samples

    Directory of Open Access Journals (Sweden)

    Grujić-Letić Nevena

    2015-01-01

    Full Text Available Background/Aim. Tea and coffee are one of the most widely consumed beverages in the world due to their beneficial health effects which are largely associated with their phenolic compounds composition, including chlorogenic acid. The main aim of this study was to determine 5-caffeoylquinic acid (5-CQA, as one of the major classes of chlorogenic acid, in various commercial tea and coffee samples present at the Serbian market. Methods. A high-performance liquid chromatography (HPLC method for determination of 5-CQA in plant extracts was applied to determine the content of this active compound in commercial tea and coffee samples. Mobile phase was aqueous 1.5% acetic acid - methanol (80:20, v/v with the flow rate of 0.8 mL/min. Run time was 15 min and column temperature 25°C. The detection was performed at 240 nm. Results. The HPLC method was modified and revalidated. The 5-CQA content varied depending on the type of tea (white, green, black tea and mate and the processing technology. Green tea had the highest 5-CQA content (16 mg/100 mL among the analyzed tea samples. The content of 5-CQA in coffee samples ranged 0-36.20 mg/g of coffee and 0-46.98 mg/100 mL of beverage, showing that the content varied depending on the type of coffee, coffee processing technology and the formulation. Conclusion. The modified and revalidated HPLC method showed a good accuracy, repeatability, selectivity and robustness. The highest amount of 5-CQA was determined in green tea in comparison to white, black and mate tea because the increased oxidation level decreases the amount of 5-CQA. The obtained results for commercial coffee samples indicated that the formulation was the most important factor determining the amount of 5-CQA. It can be concluded that plant material selection, processing conditions and formulation have great influence on the amount of chlorogenic acid (5-CQA in the final tea and coffee products. [Projekat Ministarstva nauke Republike Srbije, br. OI

  19. Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples.

    Science.gov (United States)

    Nevena, Grujić-Letić; Branislava, Rakić; Emilia, Sefer; Dusica, Rakić; Ivan, Nedeljković; Nebojsa, Kladar; Biljana, Božin

    2015-11-01

    Tea and coffee are one of the most widely consumed beverages in the world due to their beneficial health effects which are largely associated with their phenolic compounds composition, including chlorogenic acid. The main aim of this study was to determine 5-caffeoylquinic acid (5-CQA), as one of the major classes of chlorogenic acid, in various commercial tea and coffee samples present at the Serbian market. A high-performance liquid chromatography (HPLC) method for determination of 5-CQA in plant extracts was applied to determine the content of this active compound in commercial tea and coffee samples. Mobile phase was aqueous 1.5% acetic acid-methanol (80:20, v/v) with the flow rate of 0.8 mL/min. Run time was 15 min and column temperature 25°C. The detection was performed at 240 nm. The HPLC method was modified and revalidated. The 5-CQA content varied depending on the type of tea (white, green, black tea and mate) and the processing technology. Green tea had the highest 5-CQA content (16 mg/100 mL) among the analyzed tea samples. The content of 5-CQA in coffee samples ranged 0-36.20 mg/g of coffee and 0-46.98 mg/100 mL of beverage, showing that the content varied depending on the type of coffee, coffee processing technology and the formulation. The modified and revalidated HPLC method showed a good accuracy, repeatability, selectivity and robustness. The highest amount of 5-CQA was determined in green tea in comparison to white, black and mate tea because the increased oxidation level decreases the amount of 5-CQA. The obtained results for commercial coffee samples indicated that the formulation was the most important factor determining the amount of 5-CQA. It can be concluded that plant material selection, processing conditions and formulation have great influence on the amount of chlorogenic acid (5-CQA) in the final tea and coffee products.

  20. The water footprint of coffee and tea consumption in the Netherlands

    NARCIS (Netherlands)

    Chapagain, Ashok; Hoekstra, Arjen Ysbert

    2007-01-01

    A cup of coffee or tea in our hand means manifold consumption of water at the production location. The objective of this study is to assess the global water footprint of the Dutch society in relation to its coffee and tea consumption. The calculation is carried out based on the crop water

  1. Coffee, tea, and caffeine consumption and risk of epithelial ovarian cancer and borderline ovarian tumors

    DEFF Research Database (Denmark)

    Gosvig, Camilla F; Kjaer, Susanne K; Blaakær, Jan

    2015-01-01

    BACKGROUND: Epidemiological studies that have investigated the association between coffee, tea and caffeine consumption and ovarian cancer risk have produced conflicting results. Furthermore, only few studies have examined the role of coffee and tea consumption separately for borderline ovarian...... tumors. By use of data from a large Danish population-based case-control study, we examined the risk of ovarian tumors associated with coffee, tea, and caffeine consumption with a particular focus on characterizing risks by tumor behavior and histology. MATERIAL AND METHODS: From 1995 through 1999, we....... RESULTS: Both coffee (OR = 0.90; 95% CI 0.84-0.97 per cup/day) and total caffeine consumption from coffee and tea combined (OR = 0.93; 95% CI 0.88-0.98 per 100 mg/day) decreased the risk of ovarian cancer. These associations were significant only for the serous and "other" subtypes of ovarian cancer...

  2. Total, caffeinated and decaffeinated coffee and tea intake and gastric cancer risk

    DEFF Research Database (Denmark)

    Sanikini, Harinakshi; Dik, Vincent K; Siersema, Peter D

    2015-01-01

    Prospective studies examining the association between coffee and tea consumption and gastric cancer risk have shown inconsistent results. We investigated the association between coffee (total, caffeinated and decaffeinated) and tea consumption and the risk of gastric cancer by anatomical site...... and histological type in the EPIC study. Coffee and tea consumption was assessed by dietary questionnaires at baseline. Adjusted hazard ratios (HRs) were calculated using Cox regression models. During 11.6 years of follow up, 683 gastric adenocarcinoma cases were identified among 477,312 participants. We found......) and tea (HR 0.81, 95%-CI: 0.59-1.09; quartile 4 vs. non/quartile 1). When stratified by anatomical site, we observed a significant positive association between gastric cardia cancer risk and total coffee consumption per increment of 100mL/day (HR 1.06, 95%-CI: 1.03-1.11). Similarly, a significant positive...

  3. Gaya Hidup Minum Kopi Konsumen Di the Coffee Bean & Tea Leaf Plasa Tunjungan Surabaya

    OpenAIRE

    suisa, Kelvianto; febrilia, veronica; santoso, thomas

    2014-01-01

    Penelitian ini bertujuan untuk mengetahui gaya hidup minum kopi konsumen di The Coffee Bean & Tea Leaf Plasa Tunjungan Surabaya. Penelitian ini menggunakan analisis deskriptif kuantitatif terhadap 100 responden sebagai sampel. Berdasarkan hasil penelitian menunjukkan bahwa gaya hidup minum kopi konsumen di The Coffee Bean & Tea Leaf Plasa Tunjungan Surabaya didominasi oleh responden berjenis kelamin laki-laki, berusia 21-30 tahun, mempunyai pendidikan terakhir diploma/S1, berprofesi s...

  4. Consumption of green tea, but not black tea or coffee, is associated with reduced risk of cognitive decline.

    Directory of Open Access Journals (Sweden)

    Moeko Noguchi-Shinohara

    Full Text Available Our objective was to determine whether the consumption of green tea, coffee, or black tea influences the incidence of dementia and mild cognitive impairment (MCI in older people. We conducted a population-based prospective study with Japanese residents aged >60 years from Nakajima, Japan (the Nakajima Project. Participants received an evaluation of cognitive function and blood tests. The consumption of green tea, coffee, and black tea was also evaluated at baseline. Of 723 participants with normal cognitive function at a baseline survey (2007-2008, 490 completed the follow up survey in 2011-2013. The incidence of dementia during the follow-up period (mean ± SD: 4.9 ± 0.9 years was 5.3%, and that of MCI was 13.1%. The multiple-adjusted odds ratio for the incidence of overall cognitive decline (dementia or MCI was 0.32 (95% CI: 0.16-0.64 among individuals who consumed green tea every day and 0.47 (95% CI: 0.25-0.86 among those who consumed green tea 1-6 days per week compared with individuals who did not consume green tea at all. The multiple-adjusted odds ratio for the incidence of dementia was 0.26 (95% CI: 0.06-1.06 among individuals who consumed green tea every day compared with those who did not consume green tea at all. No association was found between coffee or black tea consumption and the incidence of dementia or MCI. Our results indicate that green tea consumption is significantly associated with reduced risk of cognitive decline, even after adjustment for possible confounding factors.

  5. Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

    DEFF Research Database (Denmark)

    Iamanaka, B. T.; Teixeira, A. A.; Teixeira, A. R. R.

    2014-01-01

    Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal...... contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São...... Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME...

  6. Tea and coffee consumption in relation to DNA methylation in four European cohorts.

    Science.gov (United States)

    Ek, Weronica E; Tobi, Elmar W; Ahsan, Muhammad; Lampa, Erik; Ponzi, Erica; Kyrtopoulos, Soterios A; Georgiadis, Panagiotis; Lumey, L H; Heijmans, Bastiaan T; Botsivali, Maria; Bergdahl, Ingvar A; Karlsson, Torgny; Rask-Andersen, Mathias; Palli, Domenico; Ingelsson, Erik; Hedman, Åsa K; Nilsson, Lena M; Vineis, Paolo; Lind, Lars; Flanagan, James M; Johansson, Åsa

    2017-08-15

    Lifestyle factors, such as food choices and exposure to chemicals, can alter DNA methylation and lead to changes in gene activity. Two such exposures with pharmacologically active components are coffee and tea consumption. Both coffee and tea have been suggested to play an important role in modulating disease-risk in humans by suppressing tumour progression, decreasing inflammation and influencing estrogen metabolism. These mechanisms may be mediated by changes in DNA methylation. To investigate if DNA methylation in blood is associated with coffee and tea consumption, we performed a genome-wide DNA methylation study for coffee and tea consumption in four European cohorts (N = 3,096). DNA methylation was measured from whole blood at 421,695 CpG sites distributed throughout the genome and analysed in men and women both separately and together in each cohort. Meta-analyses of the results and additional regional-level analyses were performed. After adjusting for multiple testing, the meta-analysis revealed that two individual CpG-sites, mapping to DNAJC16 and TTC17, were differentially methylated in relation to tea consumption in women. No individual sites were associated with men or with the sex-combined analysis for tea or coffee. The regional analysis revealed that 28 regions were differentially methylated in relation to tea consumption in women. These regions contained genes known to interact with estradiol metabolism and cancer. No significant regions were found in the sex-combined and male-only analysis for either tea or coffee consumption. © The Author 2017. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  7. Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology.

    Science.gov (United States)

    İlyasoğlu, Huri; Arpa, Tuba Eda

    2017-10-01

    The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL -1 of ascorbic acid, 61.44 mg 100 mL -1 of TPC, and 2591 µmol of FRAP. The best brewing conditions for the rosehip tea beverage were found to be an infusion time of 6-8 min at temperatures of 84-86 °C.

  8. Coffee, tea and melanoma risk: findings from the European Prospective Investigation into Cancer and Nutrition.

    Science.gov (United States)

    Caini, Saverio; Masala, Giovanna; Saieva, Calogero; Kvaskoff, Marina; Savoye, Isabelle; Sacerdote, Carlotta; Hemmingsson, Oskar; Hammer Bech, Bodil; Overvad, Kim; Tjønneland, Anne; Petersen, Kristina E N; Mancini, Francesca Romana; Boutron-Ruault, Marie-Christine; Cervenka, Iris; Kaaks, Rudolf; Kühn, Tilman; Boeing, Heiner; Floegel, Anna; Trichopoulou, Antonia; Valanou, Elisavet; Kritikou, Maria; Tagliabue, Giovanna; Panico, Salvatore; Tumino, Rosario; Bueno-de-Mesquita, H B As; Peeters, Petra H; Veierød, Marit B; Ghiasvand, Reza; Lukic, Marko; Quirós, José Ramón; Chirlaque, Maria-Dolores; Ardanaz, Eva; Salamanca Fernández, Elena; Larrañaga, Nerea; Zamora-Ros, Raul; Maria Nilsson, Lena; Ljuslinder, Ingrid; Jirström, Karin; Sonestedt, Emily; Key, Timothy J; Wareham, Nick; Khaw, Kay-Tee; Gunter, Marc; Huybrechts, Inge; Murphy, Neil; Tsilidis, Konstantinos K; Weiderpass, Elisabete; Palli, Domenico

    2017-05-15

    In vitro and animal studies suggest that bioactive constituents of coffee and tea may have anticarcinogenic effects against cutaneous melanoma; however, epidemiological evidence is limited to date. We examined the relationships between coffee (total, caffeinated or decaffeinated) and tea consumption and risk of melanoma in the European Prospective Investigation into Cancer and Nutrition (EPIC). EPIC is a multicentre prospective study that enrolled over 500,000 participants aged 25-70 years from ten European countries in 1992-2000. Information on coffee and tea drinking was collected at baseline using validated country-specific dietary questionnaires. We used adjusted Cox proportional hazards regression models to calculate hazard ratios (HR) and 95% confidence intervals (95% CI) for the associations between coffee and tea consumption and melanoma risk. Overall, 2,712 melanoma cases were identified during a median follow-up of 14.9 years among 476,160 study participants. Consumption of caffeinated coffee was inversely associated with melanoma risk among men (HR for highest quartile of consumption vs. non-consumers 0.31, 95% CI 0.14-0.69) but not among women (HR 0.96, 95% CI 0.62-1.47). There were no statistically significant associations between consumption of decaffeinated coffee or tea and the risk of melanoma among both men and women. The consumption of caffeinated coffee was inversely associated with melanoma risk among men in this large cohort study. Further investigations are warranted to confirm our findings and clarify the possible role of caffeine and other coffee compounds in reducing the risk of melanoma. © 2017 UICC.

  9. Probable gastrointestinal toxicity of Kombucha tea: is this beverage healthy or harmful?

    Science.gov (United States)

    Srinivasan, R; Smolinske, S; Greenbaum, D

    1997-10-01

    Kombucha tea is a health beverage made by incubating the Kombucha "mushroom" in tea and sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature. Side effects probably related to consumption of Kombucha tea are reported in four patients. Two presented with symptoms of allergic reaction, the third with jaundice, and the fourth with nausea, vomiting, and head and neck pain. In all four, use of Kombucha tea in proximity to onset of symptoms and symptom resolution on cessation of tea drinking suggest a probable etiologic association.

  10. Total, caffeinated and decaffeinated coffee and tea intake and gastric cancer risk : Results from the EPIC cohort study

    NARCIS (Netherlands)

    Sanikini, Harinakshi; Dik, Vincent K.; Siersema, Peter D.; Bhoo-Pathy, Nirmala; Uiterwaal, Cuno S. P. M.; Peeters, Petra H. M.; Alez, Carlos A. Gonz; Zamora-Ros, Raul; Overvad, Kim; Nneland, Anne Tj; Roswall, Nina; Boutron-Ruault, Marie-Christine; Fagherazzi, Guy; Racine, Antoine; Kuehn, Tilman; Katzke, Verena; Boeing, Heiner; Trichopoulou, Antonia; Trichopoulos, Dimitrios; Lagiou, Pagona; Palli, Domenico; Grioni, Sara; Vineis, Paolo; Tumino, Rosario; Panico, Salvatore; Weiderpass, Elisabete; Skeie, Guri; Braaten, Tonje; Huerta, Jose Maria; Sanchez-Cantalejo, Emilio; Barricarte, Aurelio; Sonestedt, Emily; Wallstrom, Peter; Nilsson, Lena Maria; Johansson, Ingegerd; Bradbury, Kathryn E.; Khaw, Kay-Tee; Wareham, Nick; Huybrechts, Inge; Freisling, Heinz; Cross, Amanda J.; Riboli, Elio; Bueno-de-Mesquita, H. B(as)

    2015-01-01

    Prospective studies examining the association between coffee and tea consumption and gastric cancer risk have shown inconsistent results. We investigated the association between coffee (total, caffeinated and decaffeinated) and tea consumption and the risk of gastric cancer by anatomical site and

  11. Effect of coffee and tea on the glycaemic index of foods: no effect on mean but reduced variability.

    Science.gov (United States)

    Aldughpassi, Ahmed; Wolever, Thomas M S

    2009-05-01

    Coffee and tea may influence glycaemic responses but it is not clear whether they affect the glycaemic index (GI) value of foods. Therefore, to see if coffee and tea affected the mean and SEM of GI values, the GI of fruit leather (FL) and cheese puffs (CP) were determined twice in ten subjects using the FAO/WHO protocol with white bread as the reference food. In one series subjects chose to drink 250 ml of either coffee or tea with all test meals, while in the other series they drank 250 ml water. The tests for both series were conducted as a single experiment with the order of all tests being randomised. Coffee and tea increased the overall mean peak blood glucose increment compared with water by 0.25 (SEM 0.09) mmol/l (P=0.02), but did not significantly affect the incremental area under the glucose response curve. Mean GI values were not affected by coffee or tea but the SEM was reduced by about 30% (FL: 31 (SEM 4) v. 35 (SEM 7) and CP: 76 (SEM 6) v. 75 (SEM 8) for coffee or tea v. water, respectively). The error mean square term from the ANOVA of the GI values was significantly smaller for coffee or tea v. water (F(18, 18) = 2.31; P=0.04). We conclude that drinking coffee or tea with test meals does not affect the mean GI value obtained, but may reduce variability and, hence, improve precision.

  12. Risk of colon cancer and coffee, tea, and sugar-sweetened soft drink intake: Pooled analysis of prospective cohort studies

    NARCIS (Netherlands)

    Zhang, X.; Albanes, D.; Beeson, W.L.; Brandt, P.A. van den; Buring, J.E.; Flood, A.; Freudenheim, J.L.; Giovannucci, E.L.; Goldbohm, R.A.; Jaceldo-Siegl, K.; Jacobs, E.J.; Krogh, V.; Larsson, S.C.; Marshall, J.R.; McCullough, M.L.; Miller, A.B.; Robien, K.; Rohan, T.E.; Schatzkin, A.; Sieri, S.; Spiegelman, D.; Virtamo, J.; Wolk, A.; Willett, W.C.; Zhang, S.M.; Smith-Warner, S.A.

    2010-01-01

    BackgroundThe relationships between coffee, tea, and sugar-sweetened carbonated soft drink consumption and colon cancer risk remain unresolved. MethodsWe investigated prospectively the association between coffee, tea, and sugar-sweetened carbonated soft drink consumption and colon cancer risk in a

  13. Shade Trees Spatial Distribution and Its Effect on Grains and Beverage Quality of Shaded Coffee Trees

    Directory of Open Access Journals (Sweden)

    Francisco José da Silva Neto

    2018-01-01

    Full Text Available Shading coffee trees has gained importance, especially among smallholders, as an option to improve the products’ quality, therefore acquiring place at the specialty coffee market, where consumers are willing to give bonus for quality. This work aims to evaluate the influence of shade trees’ spatial distribution among coffee trees’ agronomic characteristics, yield, and beans and cup quality of shaded coffee trees. The experimental design consisted of completely randomized blocks with six repetitions and four treatments: coffee trees on shade trees planting rows, distant one meter from the trunk; coffee trees on shade trees planting row, distant six meters from the trunk; and coffee plants between the rows of shade trees, parallel to the previous treatments. The parameters analyzed were plant height, canopy diameter, plagiotropic branches’ length, yield, coffee fruits’ phenological stage, ripe cherries’ Brix degree, percentage of black, unripe, and insect damaged beans, bean size, and beverage quality. Shade trees quickened coffee fruits’ phenological stage of coffee trees nearest to them. This point also showed the best beverage quality, except for overripe fruits. The remaining parameters evaluated were not affected by shade trees’ spatial distribution.

  14. In-utero exposure to smoking, alcohol, coffee, and tea and risk of strabismus

    DEFF Research Database (Denmark)

    Torp-Pedersen, Tobias; Boyd, Heather A; Poulsen, Gry

    2010-01-01

    In a prospective, population-based cohort study, the authors investigated the effect of in-utero exposure to maternal smoking and consumption of alcohol, coffee, and tea on the risk of strabismus. They reviewed medical records for children in the Danish National Birth Cohort identified through...... national registers as possibly having strabismus. Relative risk estimates were adjusted for year of birth, social class, maternal smoking, maternal age at birth, and maternal coffee and tea consumption. The authors identified 1,321 cases of strabismus in a cohort of 96,842 Danish children born between 1996.......92, 1.61). Light maternal alcohol consumption was inversely associated with strabismus risk, whereas maternal coffee and tea drinking were not associated with strabismus risk. In conclusion, smoking during pregnancy is associated with an increased risk of strabismus in the offspring. Conversely, light...

  15. Coffee, tea and caffeine consumption and risk of primary infertility in women: a Danish cohort study.

    Science.gov (United States)

    Í Soylu, Lív; Jensen, Allan; Juul, Kirsten E; Kesmodel, Ulrik S; Frederiksen, Kirsten; Kjaer, Susanne K; Hargreave, Marie

    2018-05-01

    The aim of this study was to investigate whether consumption of coffee, tea and caffeine affects the risk of primary infertility in women. We selected nulliparous Danish women aged 20-29 years from a prospective cohort and retrieved information on coffee and tea consumption from a questionnaire and an interview at enrollment. We assessed the women's fertility by linkage to the Danish Infertility Cohort and retrieved information on children and vital status from the Civil Registration System. All 7574 women included for analysis were followed for primary infertility from the date of enrollment (1991-1993) until 31 December 2010. Analyses were performed with Cox proportional hazard models. During follow up, primary infertility was diagnosed in 822 women. Compared with never consumers, the risk of primary infertility among women who drank coffee or tea was not affected. The risk of primary infertility was neither associated with an increasing number of daily servings of coffee (hazard ratio 1.00; 95% confidence interval (CI), 0.97-1.03) or tea (hazard ratio 1.01; 95% CI, 0.99-1.03) in consumers only. Concerning total caffeine consumption (from coffee and tea), the risk of infertility was similar among consumers compared with never consumers. Finally, none of the additional daily 100 mg of caffeine affected the risk among consumers only (hazard ratio 1.00; 95% CI 0.98-1.02). In this population-based cohort study, not restricted to women seeking pregnancy, we found no association between coffee, tea or total caffeine consumption and the risk of primary infertility in women. © 2018 Nordic Federation of Societies of Obstetrics and Gynecology.

  16. In-utero exposure to smoking, alcohol, coffee, and tea and risk of strabismus

    DEFF Research Database (Denmark)

    Torp-Pedersen, Tobias; Boyd, Heather A; Poulsen, Gry

    2010-01-01

    .92, 1.61). Light maternal alcohol consumption was inversely associated with strabismus risk, whereas maternal coffee and tea drinking were not associated with strabismus risk. In conclusion, smoking during pregnancy is associated with an increased risk of strabismus in the offspring. Conversely, light......In a prospective, population-based cohort study, the authors investigated the effect of in-utero exposure to maternal smoking and consumption of alcohol, coffee, and tea on the risk of strabismus. They reviewed medical records for children in the Danish National Birth Cohort identified through...... alcohol consumption is associated with decreased risk....

  17. Coffee, tea, caffeine, and risk of hypertension: The Singapore Chinese Health Study.

    Science.gov (United States)

    Chei, Choy-Lye; Loh, Julian Kenrick; Soh, Avril; Yuan, Jian-Min; Koh, Woon-Puay

    2018-06-01

    The relationship between coffee and tea, and risk of hypertension remains controversial in Western populations. We investigated these associations in an Asian population. The Singapore Chinese Health Study is a population-based prospective cohort that recruited 63,257 Chinese aged 45-74 years and residing in Singapore from 1993 to 1998. Information on consumption of coffee, tea, and other lifestyle factors was collected at baseline, and self-reported physician-diagnosed hypertension was assessed during two follow-up interviews (1999-2004, 2006-2010). We identified 13,658 cases of incident hypertension after average 9.5 years. Compared to those who drank one cup of coffee/day, the hazard ratios (HR) and 95% confidence intervals (CI) were 0.87 (0.83-0.91) for tea had slight increase in risk, but these risk estimates were attenuated and became non-significant after adjustment for caffeine. After adjusting for coffee, there was a stepwise dose-response relationship between caffeine intake and hypertension risk; compared to the lowest intake (<50 mg/day), those in the highest intake (≥300 mg/day) had a 16% increase in risk; HR 1.16, 95% CI 1.04-1.31 (p trend = 0.02). Drinking coffee <1 cup/week or ≥3 cups/day had lower risk than drinking one cup/day. Caffeine may account for increased risk in daily tea drinkers and in those who drank one cup of coffee/day. The inverse U-shaped association with coffee suggests that at higher doses, other ingredients in coffee may offset the effect of caffeine and confer benefit on blood pressure.

  18. Tea and coffee consumption in relation to vitamin D and calcium levels in Saudi adolescents

    Directory of Open Access Journals (Sweden)

    Al-Othman Abdulaziz

    2012-08-01

    Full Text Available Abstract Background Coffee and tea consumption was hypothesized to interact with variants of vitamin D-receptor polymorphisms, but limited evidence exists. Here we determine for the first time whether increased coffee and tea consumption affects circulating levels of 25-hydroxyvitamin D in a cohort of Saudi adolescents. Methods A total of 330 randomly selected Saudi adolescents were included. Anthropometrics were recorded and fasting blood samples were analyzed for routine analysis of fasting glucose, lipid levels, calcium, albumin and phosphorous. Frequency of coffee and tea intake was noted. 25-hydroxyvitamin D levels were measured using enzyme-linked immunosorbent assays. Results Improved lipid profiles were observed in both boys and girls, as demonstrated by increased levels of HDL-cholesterol, even after controlling for age and BMI, among those consuming 9–12 cups of coffee/week. Vitamin D levels were significantly highest among those consuming 9–12 cups of tea/week in all subjects (p-value 0.009 independent of age, gender, BMI, physical activity and sun exposure. Conclusion This study suggests a link between tea consumption and vitamin D levels in a cohort of Saudi adolescents, independent of age, BMI, gender, physical activity and sun exposure. These findings should be confirmed prospectively.

  19. Evaluation of soluble oxalates content in infusions of different kinds of tea and coffee available on the Polish market.

    Science.gov (United States)

    Rusinek, Elzbieta

    2012-01-01

    Tea and coffee are the potentially rich source of oxalic acid, which can act as a antinutrient. The aim of this study was to determine and evaluate the content of soluble oxalates in teas and coffees available on the Polish market. The green, red and black teas, and black natural ground and instant coffees were used for preparing the infusions. The manganometric method was used for the determination of the oxalates in the infusions. The mean oxalates content in the infusions from 3 g of black teas was 115.68 mg/100 cm3 and was higher as compared to red teas (101.91 mg/100 cm3) and green teas (87.64 mg/100 cm3). Disregarding the variety of analyzed teas, the largest oxalates content was in infusions of pure one-component tea--"Sir Roger" (164.82-174.22 mg/100 cm3), while the lowest oxalates content was noted in the tea containing the components from other plants ("Bio-Active" with grapefruit juice--reaching as low level as 39.00 mg/100 cm3). Instant coffees contained larger amount of oxalates than natural ground coffees. Irrespective of the kind of the tested coffees, the lowest oxalates content was found in the infusions from the following coffees: Tchibo Exclusive--19.62 mg/100 cm3, Gala ulubiona--37.32 mg/100 cm3, and Maxwell House--38.40 mg/100 cm3, while the highest oxalates content in instant coffee--Nescafe Espiro 51.80 mg/100 cm3. The results revealed a significant relation between phytochemical composition of analyzed teas and coffees and the level of soluble oxalates in infusions prepared from the tested products.

  20. Uranium extraction from aqueous solution using dried and pyrolyzed tea and coffee wastes

    International Nuclear Information System (INIS)

    Zaynab Aly

    2013-01-01

    The adsorption of U(VI) onto dried and pyrolyzed tea and coffee wastes was investigated. The adsorption properties of the materials were characterized by measuring uranium uptake as a function of solution pH, kinetics and adsorption isotherms. pH profile of uranium adsorption where UO 2 2+ is expected to be the predominant species was measured between pH 0 and 4. Both Langmuir and Freundlich adsorption models were used to describe adsorption equilibria, and corresponding constants evaluated. Using the Langmuir model, the maximum adsorption capacity of uranium by dried tea and coffee wastes was 59.5 and 34.8 mg/g, respectively at 291 K. Adsorption thermodynamic constants, ΔHdeg ΔSdeg and ΔGdeg were also calculated from adsorption data obtained at three different temperatures. Adsorption thermodynamics of uranyl ions on dried tea and coffee systems indicated spontaneous and endothermic processes. Additionally, a Lagergren pseudo-second-order kinetic model was used to fit the kinetic experimental data for both adsorbents and the constants evaluated. Dried tea and coffee wastes proved to be effective adsorbents with high capacities and significant advantage of a very low cost. (author)

  1. The effect of cigarette smoking, tea, and coffee consumption on the progression of Parkinson's disease.

    Science.gov (United States)

    Kandinov, Boris; Giladi, Nir; Korczyn, Amos D

    2007-05-01

    Previous epidemiological studies found a negative association between cigarette smoking, tea or coffee drinking with the occurrence of Parkinson's disease (PD). However, it is unknown how these factors affect the rate of progression of the disease. A retrospective study was conducted among 278 consecutive PD patients. Data on smoking and coffee or tea consumption were obtained through direct or proxy interviews, and the time from onset of motor symptoms until reaching Hoehn & Yahr (H&Y) stage 3 was retrieved from the case records. Cox proportional hazards model and Kaplan-Meyer model were used to estimate whether the dependent variables (smoking, drinking coffee or tea) affect the rate of progression of the disease, which was measured by the time it took patients to reach H&Y stage 3. We found that disease progression was not affected by cigarette smoking, tea or coffee consumption. The present study suggests that these variables do not have a disease modifying effect in already diagnosed PD patients.

  2. GREEN SYNTHESIS OF SILVER AND PALLADIUM NANOPARTICLES AT ROOM TEMPERATURE USING COFFEE AND TEA EXTRACT

    Science.gov (United States)

    An extremely simple green approach that generates bulk quantities of nanocrystals of noble metals such as silver (Ag) and palladium (Pd) using coffee and tea extract at room temperature is described. The single-pot method uses no surfactant, capping agent, and/or template. The ob...

  3. Espresso beverages of pure origin coffee: mineral characterization, contribution for mineral intake and geographical discrimination.

    Science.gov (United States)

    Oliveira, Marta; Ramos, Sandra; Delerue-Matos, Cristina; Morais, Simone

    2015-06-15

    Espresso coffee beverages prepared from pure origin roasted ground coffees from the major world growing regions (Brazil, Ethiopia, Colombia, India, Mexico, Honduras, Guatemala, Papua New Guinea, Kenya, Cuba, Timor, Mussulo and China) were characterized and compared in terms of their mineral content. Regular consumption of one cup of espresso contributes to a daily mineral intake varying from 0.002% (sodium; Central America) to 8.73% (potassium; Asia). The mineral profiles of the espresso beverages revealed significant inter- and intra-continental differences. South American pure origin coffees are on average richer in the analyzed elements except for calcium, while samples from Central America have generally lower mineral amounts (except for manganese). Manganese displayed significant differences (pworld coffee producers were achieved by applying canonical discriminant analysis. Manganese and calcium were found to be the best chemical descriptors for origin. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

    Directory of Open Access Journals (Sweden)

    Naomi Gotow

    2018-04-01

    Full Text Available Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. In this study, untrained panelists performed a time–intensity evaluation of sweetness, using one coffee beverage containing a nutritive sweetener (sucrose and two coffee beverages containing non-nutritive sweeteners (sucralose or acesulfame potassium (acesulfame K. They evaluated continuously perceived intensity of sweetness for 150 s after swallowing each coffee beverage. We did not detect a significant difference in temporal profiles among the three coffee beverages. To investigate why the temporal profiles of the three coffee beverages followed similar traces, all untrained participants who had participated in the coffee beverage session also performed a time–intensity evaluation of sweetness using three water solutions (sucrose-sweetened, sucralose-sweetened, and acesulfame K–sweetened deionized water. We observed a significant difference in temporal profiles among the three water solutions. These results indicate that differences in the temporal profiles of coffee beverages might be masked by factors other than the sweetness of the sweetener.

  5. Labrador tea--the aromatic beverage and spice: a review of origin, processing and safety.

    Science.gov (United States)

    Dampc, Anna; Luczkiewicz, Maria

    2015-06-01

    Labrador tea is a name for the dried leaves of Rhododendron groenlandicum, R. tomentosum or R. neoglandulosum (family Ericaceae, previously genus Ledum) as well as for the beverage native to North America, which is made from them. The above species are rich in the essential oil, which gives a conifer aroma to the tisane. Labrador tea is a valuable source of ascorbic acid, with tonic, improving digestion and relaxing activity. However, this beverage should not be drunk more than once daily because of the ledol and grayanotoxin toxicity. The common recipe for making Labrador tea is to add one teaspoonful of dried leaves to one cup of boiling water and to brew for 5 min. It is often sweetened or enriched with other flavors. Additionally, Labrador tea dried leaves are used to spice meat, soups, sauces, salads, beer, cakes and other dishes. In agriculture, its insecticidal properties can be useful for controlling pests. © 2014 Society of Chemical Industry.

  6. Influence given to psychological stress of marketing and green tea beverage

    OpenAIRE

    桑原,早希; 古川,真一

    2011-01-01

    As for the polyphenol of a noteworthy tea leaf, the expectation for the effect of the stress relaxation is great, and the research is actively done recently. In the present study, the effect of the stress relaxation of marketing and green the tea beverage was pursued by using the saliva amylase enzyme weighing device and the peripheral-blood tube monitor device paying attention to the catechin kind of one of the tea leaf polyphenol. When a total anti oxidative potency of marketing and gre...

  7. Multimycotoxin LC-MS/MS Analysis in Tea Beverages after Dispersive Liquid-Liquid Microextraction (DLLME).

    Science.gov (United States)

    Pallarés, Noelia; Font, Guillermina; Mañes, Jordi; Ferrer, Emilia

    2017-11-29

    The aim of the present study was to develop a multimycotoxin liquid chromatography tandem mass spectrometry (LC-MS/MS) method with a dispersive liquid-liquid microextraction procedure (DLLME) for the analysis of AFs, 3aDON, 15aDON, NIV, HT-2, T-2, ZEA, OTA, ENNs, and BEA in tea beverages and to evaluate their mycotoxin contents. The proposed method was characterized in terms of linearity, limits of detection (LODs), limits of quantification (LOQs), recoveries, repeatability (intraday precision), reproducibility (interday precision), and matrix effects to check suitability. The results show LODs in the range of 0.05-10 μg/L, LOQs in the range of 0.2-33 μg/L, and recoveries in the range of 65-127% (RSD tea, red tea, green tea, and green mint tea. The results show that, of the analyzed mycotoxins, AFB2, AFG2, 15aDON, AFG1, and ENB were detected in the samples. AFB2 (14.4-32.2 μg/L) and 15aDON (60.5-61 μg/L) presented the highest levels. Green mint tea contained the highest concentration of mycotoxins. The risk assessment study shows that the population is not much exposed to mycotoxins through the consumption of tea beverages.

  8. Correlation between antioxidant activity and coffee beverage quality by Electron Spin Resonance Spectroscopic

    Directory of Open Access Journals (Sweden)

    Jeam Haroldo Oliveira Barbosa

    2013-12-01

    Full Text Available Brazil is the largest producer of coffee in the world and coffee prices are directly linked to grain quality. In this work, the antioxidant activity of coffee was related to its quality through Electron Spin Resonance Spectroscopy (ESR, as an attempt to establish a non-subjective method to classify the grain quality. For that purpose, the IC50 and temporal monitoring of its non-oxidized fraction were determined for three bean qualities: Soft (High, Hard (Medium and Rio (Low. Methanolic solution of 2,2-difenil-1-picril-hidrazila (DPPH, that has a stable radical and a JEOL FA-200 (X-Band spectrometer were used for these tests. The temporal monitoring of reaction between radical and coffee was performed. The rate of reduced or of antioxidated radicals was determined on time and for each coffee beverage quality were found different slopes of curve: Soft (0.32±0.02, Hard (0.47±0.02 and Rio (0.60±0.02. The IC50 result of Rio quality (2.7 ± 0.9 was different from the Soft (7.8 ± 1.9 and Hard (6.5 ± 1.5 values, but there was no difference between the High and Medium results due to the uncertainty associated. Therefore the results found, mainly for monitoring temporal, establish a new quantitative methodology for classifying the coffee beverage quality.

  9. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality.

    Science.gov (United States)

    Bertrand, B; Boulanger, R; Dussert, S; Ribeyre, F; Berthiot, L; Descroix, F; Joët, T

    2012-12-15

    Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Réunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as off-flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality. Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. Characterization of galactomannan derivatives in roasted coffee beverages.

    Science.gov (United States)

    Nunes, Fernando M; Reis, Ana; Domingues, M Rosário M; Coimbra, Manuel A

    2006-05-03

    In this work, the galactomannans from roasted coffee infusions were purified by 50% ethanol precipitation, anion exchange chromatography, and phenylboronic acid-immobilized Sepharose chromatography. Specific enzymatic hydrolysis of the beta-(1-->4)-D-mannan backbone allowed us to conclude that the galactomannans of roasted coffee infusions are high molecular weight supports of low molecular weight brown compounds. Also, the molecular weight of the brown compounds linked to the galactomannan increases with the increase of the coffee degree of roast. The reaction pathways of galactomannans during the coffee roasting process were inferred from the detection of specific chemical markers by gas chromatography-electron impact mass spectrometry and/or electrospray ionization tandem mass spectrometry. Maillard reaction, caramelization, isomerization, oxidation, and decarboxylation pathways were identified by detection of Amadori compounds, 1,6-beta-anhydromannose, fructose, glucose, mannonic acid, 2-ketogluconic acid, and arabinonic acid in the reducing end of the obtained oligosaccharides. The implication of the several competitive reaction pathways is discussed and related to the structural changes of the galactomannans present in the roasted coffee infusions.

  11. Salt tea consumption and esophageal cancer: a possible role of alkaline beverages in esophageal carcinogenesis.

    Science.gov (United States)

    Dar, Nazir Ahmad; Bhat, Gulzar Ahmad; Shah, Idrees Ayoub; Iqbal, Beenish; Rafiq, Rumaisa; Nabi, Sumaiya; Lone, Mohd Maqbool; Islami, Farhad; Boffetta, Paolo

    2015-03-15

    Salt tea is the most commonly used beverage in Kashmir, India, where esophageal squamous cell carcinoma (ESCC) is the most common cancer. Salt tea is brewed in a unique way in Kashmir, usually with addition of sodium bicarbonate, which makes salt tea alkaline. As little information about the association between salt tea drinking and ESCC was available, we conducted a large-scale case-control study to investigate this association in Kashmir. We recruited 703 histologically confirmed cases of ESCC and 1664 controls individually matched to cases for age, sex, and district of residence. Conditional logistic regression models were used to calculate odds ratios (ORs) and 95% confidence intervals (95% CIs). Participants who consumed >1,250 ml day(-1) showed an increased risk of ESCC (OR = 2.60, 95% CIs = 1.68-4.02). Samovar (a special vessel for the beverage preparation) users (OR = 1.77, 95% CIs 1.25-2.50) and those who ate cereal paste with salt tea (OR = 2.14, 95% CIs = 1.55-2.94) or added bicarbonate sodium to salt tea (OR = 2.12, 95% CIs = 1.33-3.39) were at higher risk of ESCC than others. When analysis was limited to alkaline tea drinkers only, those who both consumed cereal paste with salt tea and used samovar vessel were at the highest risk (OR = 4.58, 95% CIs = 2.04-10.28). This study shows significant associations of salt tea drinking and some related habits with ESCC risk. © 2014 UICC.

  12. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.

    Science.gov (United States)

    Belloso-Morales, Genette; Hernández-Sánchez, Humberto

    2003-01-01

    Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results. Cheese whey is a by-product with a good amount of fermentable lactose that has been used before in the production of beverages, so the objective of this study was to test three types of whey (fresh sweet, fresh acid and reconstituted sweet) in the elaboration of a fermented beverage using a kombucha culture as inoculum. The isolation and identification of bacteria and yeasts from the fermented tea and wheys was done along with the study of the rates of change in sugar consumption, acid production and pH decrease. Several species of acetic acid bacteria (Acetobacter aceti subsp. aceti, Gluconobacter oxydans subsp. industrius, subsp. oxydans and Gluconoacetobacter xylinus) were isolated from the different kombuchas along with the yeasts Saccharomyces cerevisiae, Kluyveromyces marxianus, and Brettanomyces bruxelensis. The main metabolic products in the fermented wheys included ethanol, lactic and acetic acids. A good growth was obtained in both sweet wheys in which a pH of 3.3 and a total acid content (mainly lactic and acetic acids) of 0.07 mol/l was reached after 96 h. The sweet whey fermented beverages contained a relatively low lactose concentration (< 12 g/l). The final ethanol content was low (5 g/l) in all the fermented wheys. The whey products were strongly sour and salty non sparkling beverages.

  13. Variability of some diterpene esters in coffee beverages as influenced by brewing procedures.

    Science.gov (United States)

    Moeenfard, Marzieh; Erny, Guillaume L; Alves, Arminda

    2016-11-01

    Several coffee brews, including classical and commercial beverages, were analyzed for their diterpene esters content (cafestol and kahweol linoleate, oleate, palmitate and stearate) by high performance liquid chromatography with diode array detector (HPLC-DAD) combined with spectral deconvolution. Due to the coelution of cafestol and kahweol esters at 225 nm, HPLC-DAD did not give accurate quantification of cafestol esters. Accordingly, spectral deconvolution was used to deconvolve the co-migrating profiles. Total cafestol and kahweol esters content of classical coffee brews ranged from 5-232 to 2-1016 mg/L, respectively. Commercial blends contained 1-54 mg/L of total cafestol esters and 2-403 mg/L of total kahweol esters. Boiled coffee had the highest diterpene esters content, while filtered and instant brews showed the lowest concentrations. However, individual diterpene esters content was not affected by brewing procedure as in terms of kahweol esters, kahweol palmitate was the main compound in all samples, followed by kahweol linoleate, oleate and stearate. Higher amounts of cafestol palmitate and stearate were also observed compared to cafestol linoleate and cafestol oleate. The ratio of diterpene esters esterified with unsaturated fatty acids to total diterpene esters was considered as measure of their unsaturation in analyzed samples which varied from 47 to 52%. Providing new information regarding the diterpene esters content and their distribution in coffee brews will allow a better use of coffee as a functional beverage.

  14. Quantification of catechins and caffeine from green tea (Camellia sinensis infusions, extract, and ready-to-drink beverages

    Directory of Open Access Journals (Sweden)

    Rafaela Macedo Mendes De Oliveira

    2012-03-01

    Full Text Available This study aimed to quantify the levels of catechins and caffeine in various forms of presentation of green tea: infusion tea bags, extract, and ready-to-drink beverage and, based on their content, identify the most suitable for consumption. High Performance Liquid Chromatography (HPLC analytical method was used for the quantification of catechins and caffeine. The tea bags had the highest concentration of total catechins with 5 to 9.5% followed by the extract with 3.64 to 4.88%, and ready-to-drink green tea beverage showed low levels of catechins, from 0.14 to 0.26%. As for caffeine content, green tea extract had higher concentration (1.96 to 3.54% compared to the tea bags (1.39 to 1.57%. Tea bags were found the most suitable for consumption because it contains higher amounts of catechins and smaller amounts of caffeine.

  15. Demographics, Health, and Risk Behaviors of Young Adults Who Drink Energy Drinks and Coffee Beverages

    Science.gov (United States)

    Kelly, Caitlin K.

    2016-01-01

    Objective: The present study investigates risk behaviors, sleep habits, and mental health factors associated with caffeinated beverage use in young adults. Materials and Methods: Students from a midsize private university (n = 159) completed a 15-minute anonymous questionnaire, including questions on risk behaviors, sleep habits, alcohol, and caffeine consumption. We compared behaviors between the top ∼15% (“high end”) of energy drink users (≥3/month) and coffee users (≥16/month) to those with less frequent or no caffeine consumption. Results: Caffeine consumption was frequent among young adults. In the last month, 36% of students had an energy drink, 69% had coffee or espresso, and 86% reported having any caffeine; however, the majority of students were unaware of the caffeine content in these beverages. High-end energy drink consumers reported more risk-taking behaviors (increased drug and alcohol use and less frequent seat belt use), sleep disturbances (later bedtimes, harder time falling asleep, and more all-nighters), and higher frequency of mental illness diagnoses than those who consumed fewer energy drinks. In contrast, the frequency of most risk behaviors, sleep disturbances, and mental illness diagnoses was not significantly different between the high-end and general population of coffee drinkers. Conclusion: Students with delayed sleep patterns, mental illness, and higher frequency of substance use and risk behaviors were more likely to be regular energy drink users but not regular coffee drinkers. It is unclear whether the psychoactive content in energy drinks results in different behavioral effects than just caffeine in coffee, and/or different personality/health populations are drawn to the two types of beverages. PMID:27274417

  16. Exploring an interaction of adenosine A2A receptor variability with coffee and tea intake in Parkinson's disease.

    Science.gov (United States)

    Tan, E K; Lu, Z Y; Fook-Chong, S M C; Tan, E; Shen, H; Chua, E; Yih, Y; Teo, Y Y; Zhao, Y

    2006-09-05

    Caffeine is an adenosine receptor A1 and A2A receptor antagonist and a putative functional genetic variant of the A2A receptor (2592C > Tins) mediates caffeine-induced anxiety. Here we investigated the potential interaction of this A2A genetic variant with the quantity of coffee and tea intake and their relationship with the risk of PD. A total of 441 subjects consisting of 222 PD and 219 race, gender and age matched controls were included. A multivariate analysis of the variables including the 2592C > Tins A2A genotypes, age of onset, gender, and the quantity of tea and coffee intake, interaction of the A2A genotypes with coffee intake, interaction of A2A genotypes with tea intake demonstrated the quantity of coffee intake to be significantly associated with PD (P coffee and tea intake in modulating the risk of PD. The dose dependent protective effect of coffee intake in PD was independent of the 2592C > Tins A2A genotype suggesting that the pharmacogenetic action of caffeine in PD may be mediated differently from other caffeine-induced neurologic syndromes.

  17. Tea Polyphenols as Inhibitors of Furan Formed in the Maillard Model System and Canned Coffee Model.

    Science.gov (United States)

    Bi, K H; Zhang, L; Qiao, X G; Xu, Z X

    2017-05-01

    In this article, the effects of sugars and amino acids on furan formation via the Maillard reaction in low-moisture model systems were investigated. Glucose and alanine are important furan precursors, and the effects of the heating temperature, heating time, and molar ratio of glucose to alanine on furan formation were studied in glucose/alanine model system by response surface methodology. The heating temperature greatly affected furan formation. The maximum furan concentration was obtained with a glucose-to-alanine molar ratio of 0.83:1.00, by heating at 151 °C for 41 min. Tea polyphenols effectively inhibited furan formation in the glucose/alanine model and a canned coffee model. A high inhibition rate of 42.4% ± 1.5% was obtained in the canned coffee model during sterilization procedure with addition of 84 mg (the mass fraction is 12.1%) of tea polyphenols (99%). However, the content of aromatic components in the canned coffee model was significantly reduced at the same time. This study provides evidence for a good furan inhibitor that can be used in food processing. © 2017 Institute of Food Technologists®.

  18. Coffee and tea consumption, genotype-based CYP1A2 and NAT2 activity and colorectal cancer risk—Results from the EPIC cohort study

    NARCIS (Netherlands)

    Dik, V.K.; Bueno-de-Mesquita, H.B.; Oijen, van M.G.C.T.; Siersema, P.D.; Uiterwaal, C.S.P.M.; Gils, van C.H.; Duijnhoven, van F.J.B.

    2014-01-01

    Coffee and tea contain numerous antimutagenic and antioxidant components and high levels of caffeine that may protect against colorectal cancer (CRC). We investigated the association between coffee and tea consumption and CRC risk and studied potential effect modification by CYP1A2 and NAT2

  19. Effect of sugars on liquid-vapour partition of volatile compounds in ready-to-drink coffee beverages.

    Science.gov (United States)

    Piccone, P; Lonzarich, V; Navarini, L; Fusella, G; Pittia, P

    2012-09-01

    The effect of sugars (sucrose, lactose, glucose, fructose, 10%w/v) on the liquid-vapour partition of selected volatile compounds of coffee beverages has been investigated in espresso coffee and ready-to-drink (RTD) canned coffee prepared and obtained by using the same Arabica roasted coffee beans blend. Aroma composition of coffee beverages has been preliminary investigated by headspace-gas chromatography (HS-GC) and solid phase microextraction-HS-GC-mass spectrometry to characterize the volatile pattern of the systems and to evaluate the effects of sugars on the aroma release/retention. Then, the liquid-vapour partition coefficient (k) of 4 selected key aroma compounds (diacetyl, 2,3-pentanedione, ethylpyrazine, hexanal) was determined in water, sugars solutions as well as RTD coffee brews added with the same sugars (10%w/v). Sugars added in coffee beverages affected the release of the volatiles and thus its aroma profile with differences due to the type of added sugar and coffee brew type. The k values of the selected volatile compounds resulted different depending on the model system composition (water, coffee brew) and sugar type added. In particular, melanoidins as well as other non-volatile components (lipids, acids, carbohydrates) in the RTD coffee brews could be implied in the change of k of the volatile compounds in respect to that observed in water. The effects of the sugar type on the release/retention of the four key coffee aroma compounds were partly explained in terms of 'salting out' especially for the more polar volatile compounds and in the sucrose-added model systems. The change of chemical and physico-chemical properties of the water and brews induced by the sugars as well as the occurrence of interactions between volatile compounds and non-volatile components may be implied in the reduction of the vapour partition of the aroma compounds. Copyright © 2012 John Wiley & Sons, Ltd.

  20. Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts.

    Science.gov (United States)

    Yoon, Ji-Woo; Ahn, Sung-Il; Kim, Ha-Na; Park, Jun-Hong; Park, Sun-Young; Kim, Jae-Hoon; Oh, Duk-Geun; Jhoo, Jin-Woo; Kim, Gur-Yoo

    2017-01-01

    This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli , yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at 4°C during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X - 2.21834 and, using that equation, PV = e 0.3644X-2.21834 was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at 4°C.

  1. Dose-dependent protective effect of coffee, tea, and smoking in Parkinson's disease: a study in ethnic Chinese.

    Science.gov (United States)

    Tan, E-K; Tan, C; Fook-Chong, S M C; Lum, S Y; Chai, A; Chung, H; Shen, H; Zhao, Y; Teoh, M L; Yih, Y; Pavanni, R; Chandran, V R; Wong, M C

    2003-12-15

    Few studies have examined the relationship of coffee and tea in Parkinson's disease (PD). The potential protective effect of coffee intake and risk of PD has not been studied in a Chinese population. There is a high prevalence of caffeine takers among Chinese in our population. We undertook a case control study to examine the relationship between coffee and tea drinking, cigarette smoking, and other enviromental factors and risk of PD among ethnic Chinese in our population. 300 PD and 500 population controls were initially screened. Two hundred case control pairs matched for age, gender, and race were finally included in the analysis. Univariate analysis revealed significant association of PD with coffee drinking (pcoffee drunk (OR 0.787, 95%CI 0.664-0.932, p=0.006), amount of tea drunk (OR 0.724, 95%CI 0.559-0.937, p=0.014), number of cigarettes smoked (OR 0.384, 95%CI 0.204-0.722, p=0.003), history of heavy metal and toxin exposure (OR 11.837, 95%CI 1.075-130.366, p=0.044), and heart disease (OR 5.518, 95%CI 1.377-22.116, p=0.016) to be significant factors associated with PD. One unit of coffee and tea (3 cups/day for 10 years) would lead to a 22% and 28% risk reduction of PD. One unit of cigarette smoke (3 packs/day for 10 years) reduced the risk of PD by 62%. We demonstrated a dose-dependent protective effect of PD in coffee and tea drinkers and smokers in an ethnic Chinese population. A history of exposure to heavy metals increased the risk of PD, supporting the multifactorial etiologies of the disease.

  2. Smoking, alcohol, coffee, tea, caffeine, and theobromine: risk of prostate cancer in Utah (United States).

    Science.gov (United States)

    Slattery, M L; West, D W

    1993-11-01

    Data from a population-based study of newly diagnosed cases of prostate cancer (n = 362) and age-matched controls (n = 685) conducted in Utah (United States) between 1983 and 1986 were used to determine if cigarette smoking, alcohol, coffee, tea, caffeine, and theobromine were associated with prostate cancer risk. These factors were examined since their use differs in the Utah population, which is comprised predominantly of members of the Church of Jesus Christ of Latter-day Saints (LDS or Mormon), from most other populations. Pack-years of cigarettes smoked, alcohol intake, and consumption of alcohol, coffee, tea, and caffeine were not associated with prostate cancer risk. Compared with men with very low levels of theobromine intake, older men consuming 11 to 20 and over 20 mg of theobromine per day were at increased risk of prostate cancer (odds ratio [OR] for all tumors = 2.06, 95 percent confidence interval [CI] = 1.33-3.20, and OR = 1.47, CI = 0.99-2.19, respectively; OR for aggressive tumors = 1.90, CI = 0.90-3.97, and OR = 1.74, CI = 0.91-3.32, respectively). We present biological mechanisms for a possible association between prostate cancer and theobromine. This finding needs further exploration in studies with a wider range of theobromine exposures and more men with aggressive tumors.

  3. Coffee and herbal tea consumption is associated with lower liver stiffness in the general population: The Rotterdam study.

    Science.gov (United States)

    Alferink, Louise J M; Fittipaldi, Juliana; Kiefte-de Jong, Jessica C; Taimr, Pavel; Hansen, Bettina E; Metselaar, Herold J; Schoufour, Josje D; Ikram, M Arfan; Janssen, Harry L A; Franco, Oscar H; Darwish Murad, Sarwa

    2017-08-01

    Coffee and tea have been proposed to limit the progression of liver fibrosis in established liver disease, but it is unknown if this is also true for subclinical fibrosis. We therefore aimed to evaluate whether coffee and tea consumption are associated with liver stiffness in the general population. The Rotterdam Study is an ongoing prospective population-based cohort. We included participants who underwent transient elastography, ultrasound and completed a food frequency questionnaire. Coffee and tea consumption were categorized into no, moderate (>0-3), or frequent (⩾3) intake (cups/day), and tea further into green, black and herbal tea (no/any). Significant fibrosis was defined as liver stiffness measurements (LSM) ⩾8.0kPa. We performed regression analyses relating coffee and tea intake with fibrosis, steatosis and log-transformed LSM and adjusted for energy, sugar and creamer intake, age, gender, BMI, steatosis/LSM, HOMA-IR, ALT, alcohol, smoking, soda, healthy diet index and physical activity. We included 2,424 participants (age 66.5±7.4; 43% male) of whom 5.2% had LSM ⩾8.0kPa and 34.6% steatosis. Proportion of LSM ⩾8.0kPa decreased with higher coffee consumption (7.8%, 6.9% and 4.1% for no, moderate and frequent respectively; P trend =0.006). This inverse association was confirmed in multivariable regression (OR mod 0.75, 95% CI 0.33-1.67; OR freq 0.39, 95% CI 0.18-0.86; p=0.005). Amongst tea consumers, only herbal tea consumers (36.3%) had lower log-transformed LSM after adjustment (Beta-0.05, 95% CI-0.08;-0.02, p=0.001). Subtypes of tea were associated with steatosis in univariate but not multivariable analysis. In the general population, frequent coffee and herbal tea consumption were inversely related with liver stiffness but not steatosis. Longitudinal analyses, as well as studies validating and unravelling underlying mechanisms are needed. The Rotterdam Study is a large ongoing population study of suburban inhabitants of Rotterdam in whom data

  4. Consumption of cocoa, tea and coffee and risk of cardiovascular disease.

    Science.gov (United States)

    Di Castelnuovo, Augusto; di Giuseppe, Romina; Iacoviello, Licia; de Gaetano, Giovanni

    2012-01-01

    Daily intake of an anti-thrombotic diet may offer a suitable and effective way of coronary artery disease (CAD) prevention. A diet rich in fruit, vegetables, complex carbohydrates, monounsaturated fat and fish, moderate alcohol consumption but poor in salt, saturated fat and simple sugars, plays an important role in protect against CAD. Chocolate, coffee and tea, unfairly not included in "traditional healthy food basket", have received much attention over the past few years, if for no other reason than they are consumed worldwide and are important dietary sources of polyphenols (flavonols and cathechins). Several in vitro and in vivo studies have tried to elucidate the role of these foods and a large amount of experimental studies clearly indicated a beneficial effect of polyphenols in influencing CAD. However, data from epidemiological studies are not conclusive. The blood pressure lowering effects and the anti-inflammatory activity of dark chocolate suggests its use as potential prophylactic and therapeutic agent, in particular considering that epidemiological studies suggest that dark chocolate is inversely associated with CAD. Although regular consumption of moderate quantities of coffee and (green) tea seems to be associated with a small protection against CAD, results from randomized clinical trials about their beneficial effects are less evident. As for other diffuse consumption habits, such as that of alcohol, moderation is the key word. In fact, both for coffee and chocolate, the optimal healthy effects on CAD have been observed to be associated with a moderate intake, while healthy outcomes vanish at heavy consumption. Copyright © 2011 European Federation of Internal Medicine. Published by Elsevier B.V. All rights reserved.

  5. Evaluation of antioxidant activity of chrysanthemum extracts and tea beverages by gold nanoparticles-based assay.

    Science.gov (United States)

    Liu, Quanjun; Liu, Haifang; Yuan, Zhiliang; Wei, Dongwei; Ye, Yongzhong

    2012-04-01

    A gold nanoparticles-based (GNPs-based) assay was developed for evaluating antioxidant activity of chrysanthemum extracts and tea beverages. Briefly, a GNPs growth system consisted of designated concentrations of hydrogen tetrachloroaurate, cetyltrimethyl ammonium bromide, sodium citrate, and phosphate buffer was designed, followed by the addition of 1 mL different level of test samples. After a 10-min reaction at 45°C, GNPs was formed in the reduction of metallic ions to zero valence gold by chrysanthemum extracts or tea beverages. And the resultant solution exhibited a characteristic surface plasmon resonance band of GNPs centered at about 545 nm, responsible for its vivid light pink or wine red color. The optical properties of GNPs formed correlate well with antioxidant activity of test samples. As a result, the antioxidant functional evaluation of chrysanthemum extracts and beverages could be performed by this GNPs-based assay with a spectrophotometer or in visual analysis to a certain extent. Our present method based on the sample-mediated generation and growth of GNPs is rapid, convenient, inexpensive, and also demonstrates a new possibility for the application of nanotechnology in food science. Moreover, this present work provides some useful information for in-depth research of involving chrysanthemum. Copyright © 2011 Elsevier B.V. All rights reserved.

  6. 28-Day oral (gavage) toxicity studies of green tea catechins prepared for beverages in rats.

    Science.gov (United States)

    Chengelis, Christopher P; Kirkpatrick, Jeannie B; Regan, Karen S; Radovsky, Ann E; Beck, Melissa J; Morita, Osamu; Tamaki, Yasushi; Suzuki, Hiroyuki

    2008-03-01

    The beneficial health effects associated with drinking green tea are widely considered to be due primarily to tea catechins. Heat treatment of marketed green tea beverages for sterilization causes epimerization and/or polymerization of tea catechins. Safety studies on heat-treated tea catechins are limited. The objective of the present study was to evaluate potential adverse effects, if any, of two standardized green tea catechin (GTC) preparations: one that underwent heat sterilization (GTC-H) and one that was not heat-sterilized (GTC-UH). A decaffeinated preparation of the GTC-H (GTC-HDC) was also evaluated to ascertain if any effects were due to caffeine. The GTC preparations were administered to rats once daily at levels up to 2000 mg/kg/day for 28 days. There were no deaths attributable to the GTC preparations. The clinical condition of the animals, functional observational battery, motor activity, clinical pathology evaluations, organ weights, and gross necropsy findings were unaffected by any of the GTC preparations. GTC-HDC or GTC-UH dosing had no effects on body weights or microscopic findings, whereas lower body weights and food consumption were observed in the 1000 and 2000 mg/kg/day GTC-H group males. The no observed-adverse-effect level (NOAEL) for localized gastric effects for GTC-H was 1000 mg/kg/day. No other target organs were identified. Thus, the NOAEL for systemic toxicity following oral administration was 2000 mg/kg/day for GTC-H, GTC HDC, and GTC-UH under the conditions of this study.

  7. Producing kombucha beverage from winter savory (Satureja montana L. tea inoculated by pellicle

    Directory of Open Access Journals (Sweden)

    Cvetković Dragoljub D.

    2006-01-01

    Full Text Available The work is concerned with the possibility of preparing kombucha beverage from sweetened winter savory (local name Rtanj tea inoculated with the pellicle in a quantity of 2 -51 in the vessels (glass containers volume of 2 - 6 l. It was found that the process lasts a few days (2 - 5 longer than the traditional process of biotransformation of black tea into kombucha. It was also concluded that the rate of the process depends mostly on the volume container: medium ratio. In the subsequent kombucha fermentations the metabolic activity of the yeast and acetic fermentation cells did not change. The rate of the process was not influenced by the physiological state of the cells in the pellicle with the capacities larger than 31.

  8. Dose-response meta-analysis on coffee, tea and caffeine consumption with risk of Parkinson's disease.

    Science.gov (United States)

    Qi, Hui; Li, Shixue

    2014-04-01

    A dose-response meta-analysis was carried out between Parkinson's disease (PD) risk, and coffee, tea and caffeine consumption. A comprehensive search was carried out to identify eligible studies. The fixed or random effect model was used based on heterogeneity test. The dose-response relationship was assessed by restricted cubic spline. A total of 13 articles involving 901 764 participants for coffee, eight articles involving 344 895 participants for tea and seven articles involving 492 724 participants for caffeine were included. A non-linear relationship was found between coffee consumption and PD risk overall, and the strength of protection reached the maximum at approximately 3 cups/day (smoking-adjusted relative risk: 0.72, 95% confidence interval 0.65-0.81). A linear relationship was found between tea and caffeine consumption, and PD risk overall, and the smoking-adjusted risk of PD decreased by 26% and 17% for every two cups/day and 200 mg/day increments, respectively. The association of coffee and tea consumption with PD risk was stronger for men than that for women, and the association of caffeine consumption with PD risk was stronger for ever users of hormones than that for never users of hormones among postmenopausal women. The aforementioned associations were weaker for USA relative to Europe or Asia. A linear dose-relationship for decreased PD risk with tea and caffeine consumption was found, whereas the strength of protection reached a maximum at approximately 3 cups/day for coffee consumption overall. Further studies are required to confirm the findings. © 2013 Japan Geriatrics Society.

  9. Research on the effect of culture time on the kombucha tea beverage's antiradical capacity and sensory value.

    Science.gov (United States)

    Gramza-Michałowska, Anna; Kulczyński, Bartosz; Xindi, Yuan; Gumienna, Małgorzata

    2016-01-01

    Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews. In the present study, Kombucha tea beverages were analyzed for TPC content, DPPH radical scavenging method and sensory value. The highest TPC content and DPPH radical scavenging capacity values were evaluated in yellow tea samples, both unfermented and kombucha, which did not differ within the storage time. The results of sensory evaluations of kombucha tea brews depend on the tea leaf variety used for preparing the drink. Research indicates that the fermentation process of tea brews with kombucha microbiota does not affect significantly its polyphenol content and antiradical capacity, and retains its components' biological activity.

  10. Coffee and Green Tea Consumption and Subsequent Risk of Malignant Lymphoma and Multiple Myeloma in Japan: The Japan Public Health Center-based Prospective Study.

    Science.gov (United States)

    Ugai, Tomotaka; Matsuo, Keitaro; Sawada, Norie; Iwasaki, Motoki; Yamaji, Taiki; Shimazu, Taichi; Sasazuki, Shizuka; Inoue, Manami; Kanda, Yoshinobu; Tsugane, Shoichiro

    2017-08-01

    Background: The aim of this study was to investigate the association of coffee and green tea consumption and the risk of malignant lymphoma and multiple myeloma in a large-scale population-based cohort study in Japan. Methods: In this analysis, a total of 95,807 Japanese subjects (45,937 men and 49,870 women; ages 40-69 years at baseline) of the Japan Public Health Center-based Prospective Study who completed a questionnaire about their coffee and green tea consumption were followed up until December 31, 2012, for an average of 18 years. HRs and 95% confidence intervals were estimated using a Cox regression model adjusted for potential confounders as a measure of association between the risk of malignant lymphoma and multiple myeloma associated with coffee and green tea consumption at baseline. Results: During the follow-up period, a total of 411 malignant lymphoma cases and 138 multiple myeloma cases were identified. Overall, our findings showed no significant association between coffee or green tea consumption and the risk of malignant lymphoma or multiple myeloma for both sexes. Conclusions: In this study, we observed no significant association between coffee or green tea consumption and the risk of malignant lymphoma or multiple myeloma. Impact: Our results do not support an association between coffee or green tea consumption and the risk of malignant lymphoma or multiple myeloma. Cancer Epidemiol Biomarkers Prev; 26(8); 1352-6. ©2017 AACR . ©2017 American Association for Cancer Research.

  11. A comparison of the tribological behaviour of Y-TZP in tea and coffee under micro-abrasion conditions

    International Nuclear Information System (INIS)

    Sharifi, S; Stack, M M

    2013-01-01

    The micro-abrasion of Y-TZP, a candidate dental restorative material, was investigated in a range of caffeine-containing solutions which included tea and coffee. Additions of sugar and milk were used to test the effects of viscosity and pH on the wear rate. The results indicated a significant increase in wear rate in the various solutions, with some correlation between wear rate and increases in viscosity and this was linked to enhance particle entrainment in the more viscous solutions. The generally lower wear rate in tea compared to coffee was associated with a longer ageing period in this solution before uniform wear was observed. Micro-abrasion maps were used to characterize the differences in performance for the material in the environments studied. (paper)

  12. A comparison of the tribological behaviour of Y-TZP in tea and coffee under micro-abrasion conditions

    Science.gov (United States)

    Sharifi, S.; Stack, M. M.

    2013-10-01

    The micro-abrasion of Y-TZP, a candidate dental restorative material, was investigated in a range of caffeine-containing solutions which included tea and coffee. Additions of sugar and milk were used to test the effects of viscosity and pH on the wear rate. The results indicated a significant increase in wear rate in the various solutions, with some correlation between wear rate and increases in viscosity and this was linked to enhance particle entrainment in the more viscous solutions. The generally lower wear rate in tea compared to coffee was associated with a longer ageing period in this solution before uniform wear was observed. Micro-abrasion maps were used to characterize the differences in performance for the material in the environments studied.

  13. Measurement of the intracellular ph in human stomach cells: a novel approach to evaluate the gastric acid secretory potential of coffee beverages.

    Science.gov (United States)

    Weiss, Carola; Rubach, Malte; Lang, Roman; Seebach, Elisabeth; Blumberg, Simone; Frank, Oliver; Hofmann, Thomas; Somoza, Veronika

    2010-02-10

    As the consumption of coffee beverages sometimes is reported to cause gastric irritation, for which an increased stomach acid secretion is one of the promoting factors, different processing technologies such as steam-treatment have been developed to reduce putative stomach irritating compounds. There is evidence-based data neither on the effect of detailed processing variations nor on individual coffee components affecting the proton secretory activity (PSA). This work aimed at developing a screening model suitable for investigating the effects of commercial coffee beverages and components thereof on human parietal cells. Human gastric cancer cells (HGT-1) were treated with reconstituted freeze-dried coffee beverages prepared from customary coffee products such as regular coffee (RC, n = 4), mild bean coffee (MBC, n = 5), stomach friendly coffee (SFC, n = 4), and SFC decaffeinated (SFCD, n = 3). PSA was analyzed by flow cytometry using the pH-sensitive dye SNARF-AM. Treatment of the cells with MBC did not result in a PSA different from RC treatment (p stomach irritating compounds revealed significantly reduced contents of (beta)N-alkanoyl-5-hydroxytryptamides, caffeine, N-methylpyridinium, and catechol in SFCD compared to RC. However, none of these compounds seem to act as the sole key bioactive reducing the PSA of SFCD, since their contents in MBC and SFC samples were not different from those in RC samples, although the PSA of these beverages was significantly lower than that of reconstituted freeze-dried RC beverage.

  14. Meadowsweet Teas as New Functional Beverages: Comparative Analysis of Nutrients, Phytochemicals and Biological Effects of Four Filipendula Species

    Directory of Open Access Journals (Sweden)

    Daniil N. Olennikov

    2016-12-01

    Full Text Available In recent years, the increased popularity of functional beverages such as herbal teas and decoctions has led to the search for new sources of raw materials that provide appropriate taste and functionality to consumers. The objective of this study was to investigate the nutritional, phytochemical profiles and bioactivities of possible functional beverages produced from F. ulmaria and its alternative substitutes (F. camtschatica, F. denudata, F. stepposa. The investigated decoctions were analyzed regarding their macronutrient, carbohydrate, organic acid, amino acid and mineral composition. Quantification of the main phenolic compounds in the decoctions of meadowsweet floral teas was performed by a microcolumn RP-HPLC-UV procedure; the highest content was revealed in F. stepposa tea. The investigation of the essential oil of four meadowsweet teas revealed the presence of 28 compounds, including simple phenols, monoterpenes, sesquiterpenes and aliphatic components. The dominance of methyl salicylate and salicylaldehyde was noted in all samples. Studies on the water soluble polysaccharides of Filipendula flowers allowed us to establish their general affiliation to galactans and/or arabinogalactans with an admixture of glucans of the starch type and galacturonans as minor components. The bioactivity data demonstrated a good ability of meadowsweet teas to inhibit amylase, α-glucosidase and AGE formation. Tea samples showed antioxidant properties by the DPPH•, ABTS•+ and Br• free radicals scavenging assays and the carotene bleaching assay, caused by the presence of highly active ellagitannins. The anti-complement activity of the water-soluble polysaccharide fraction of meadowsweet teas indicated their possible immune-modulating properties. Filipendula beverage formulations can be expected to deliver beneficial effects due to their unique nutritional and phytochemical profiles. Potential applications as health-promoting functional products may be

  15. Beverage consumption and adult weight management: A review.

    Science.gov (United States)

    Dennis, Elizabeth A; Flack, Kyle D; Davy, Brenda M

    2009-12-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the effect of beverage consumption on short-term (i.e., meal) energy intake, as well as longer-term effects on body weight. Specific beverages addressed include water, other energy-free beverages (diet soft drinks, coffee and tea), and energy-containing beverages (soft drinks, juices and juice drinks, milk and soy beverages, alcohol). Existing evidence, albeit limited, suggests that encouraging water consumption, and substituting water and other energy-free beverages (diet soft drinks, coffee and tea) for energy-containing beverages may facilitate weight management. Energy-containing beverages acutely increase energy intake, however long-term effects on body weight are uncertain. While there may be health benefits for some beverage categories, additional energy provided by beverages should be compensated for by reduced consumption of other foods in the diet.

  16. Radionuclide activities and radiological impact from the intake of milk, wheat flour, tea and coffee

    International Nuclear Information System (INIS)

    Nik Nadia Hazwani Nek Kamal; Amran Abdul Majid

    2013-01-01

    Full-text: The annual intake of four naturally occurring radionuclides 226 Ra, 238 U, 232 Th and 40 K from powdered milk, wheat flour, tea and coffee for Malaysian population were estimated using gamma spectrometry system. The radionuclides annual intake of 226 Ra ranged from 6 to 35.7 Bq, 232 Th ranged from 7.6 to 57.7 Bq, 238 U ranged from 6.3 to 63.7 Bq and 40 K ranged from 771.8 to 1707.5 Bq for adults. The means of these intakes were 28.8 Bq for 226 Ra, 38.5 Bq for 232 Th, 28.1 Bq for 238 U and 2921.1 Bq for the 40 K. The annual intake of radionuclide for infants were found to be 66.2 Bq for 226 Ra, 71.6 Bq for 232 Th, 23 Bq for 238 U and 7774.8 Bq for 40 K. the annual internal dose for infants from the intake of powdered milk were 63.5 μSv for 226 Ra, 32.2 μSv for 232 Th, 2.8 μSv for 238 U and 326.5 μSv for 40 K. The measured values also gives annual internal dose of 13.7 μSv 226 Ra, 19 μSv for 232 Th, 4 μSv for 238 U and 24.2 μSv for 40 K for adult population. The net radiological impact of these radionuclides is 425 μSv for infants and 60.9 μSv for adults. This value gives cancer risk factor of 1.8 x 10 -3 for infants and 1.7 x 10 -4 for adults. The probability of cancer risk increment is estimated as 0.18 % for infants (18 person in 10000) and 0.017 % for adults (1.7 person in 10000). Whereas ICRP cancer risk factor for general public is 2.5 x 10 -3 nd the total risk involved from all natural radiation sources based on global average radiation dose of 2.4 mSv is of 6 x 10 -3 . The estimated cancer risk shows that probability of increase of cancer risk from intake of milk, wheat flour, tea and coffee is only a minor fraction of ICRP values. Therefore, the diet does not pose any significant health hazard and is considered safe for human consumption. (author)

  17. Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage.

    Science.gov (United States)

    Li, Bangde; Hayes, John E; Ziegler, Gregory R

    2014-09-01

    Designed experiments provide product developers feedback on the relationship between formulation and consumer acceptability. While actionable, this approach typically assumes a simple psychophysical relationship between ingredient concentration and perceived intensity. This assumption may not be valid, especially in cases where perceptual interactions occur. Additional information can be gained by considering the liking-intensity function, as single ingredients can influence more than one perceptual attribute. Here, 20 coffee-flavored dairy beverages were formulated using a fractional mixture design that varied the amount of coffee extract, fluid milk, sucrose, and water. Overall liking ( liking ) was assessed by 388 consumers using an incomplete block design (4 out of 20 prototypes) to limit fatigue; all participants also rated the samples for intensity of coffee flavor (coffee) , milk flavor (milk) , sweetness (sweetness) and thickness (thickness) . Across product means, the concentration variables explained 52% of the variance in liking in main effects multiple regression. The amount of sucrose (β = 0.46) and milk (β = 0.46) contributed significantly to the model (p's <0.02) while coffee extract (β = -0.17; p = 0.35) did not. A comparable model based on the perceived intensity explained 63% of the variance in mean liking ; sweetness (β = 0.53) and milk (β = 0.69) contributed significantly to the model (p's <0.04), while the influence of coffee flavor (β = 0.48) was positive but marginally (p = 0.09). Since a strong linear relationship existed between coffee extract concentration and coffee flavor, this discrepancy between the two models was unexpected, and probably indicates that adding more coffee extract also adds a negative attribute, e.g. too much bitterness. In summary, modeling liking as a function of both perceived intensity and physical concentration provides a richer interpretation of consumer data.

  18. Analysis of Caffeine in Beverages Using Aspirin as a Fluorescent Chemosensor

    Science.gov (United States)

    Smith, Jordan; Loxley, Kristen; Sheridan, Patrick; Hamilton, Todd M.

    2016-01-01

    Caffeine (1,3,7-trimethylxanthine) is an alkaloid stimulant that is popular in beverages. Fluorescence-coupled methods have been used to measure the caffeine content in coffee, tea, soft drinks, energy drinks, and cosmetics. In this experiment, we have developed a method for detecting caffeine in beverages utilizing the effect of the caffeine…

  19. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders.

    Science.gov (United States)

    Dönmez, Özge; Mogol, Burçe Ataç; Gökmen, Vural

    2017-02-01

    This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. The effect of GTP on the syneresis rate was concentration dependent. In comparison to the control, GTP decreased syneresis rate when it was added at 0.02%, but it caused an increase when added at 2%. No significant difference was observed in the syneresis rates when GTP was added at 1 and 0.01%, until 14 and 7 d of storage, respectively. The Herschel-Bulkley model parameters indicated that the consistency of control was considerably lower than that of GCP yogurts during 14 d, whereas it was higher at the end of storage. The GTP yogurt results showed that the consistency coefficients of GTP yogurts were different from those of control samples until 14 d of storage. In conclusion, GTP and GCP behaved differently in acidified gel networks of set yogurt, modifying its rheological behavior, as they have different profiles and concentrations of polyphenols. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  20. Maternal consumption of coffee and tea during pregnancy and risk of childhood brain tumors: results from an Australian case-control study.

    Science.gov (United States)

    Greenop, Kathryn R; Miller, Margaret; Attia, John; Ashton, Lesley J; Cohn, Richard; Armstrong, Bruce K; Milne, Elizabeth

    2014-10-01

    The causes of childhood brain tumors (CBT) are largely unknown, but gestational diet may influence this risk. The aim of this analysis was to investigate whether maternal coffee or tea consumption during pregnancy was associated with the risk of CBT. The Australian Study of the Causes of Childhood Brain Tumours was a population-based, Australian case-control study conducted between 2005 and 2010. Case children were recruited from 10 pediatric oncology centers and control children by nationwide random-digit dialing, frequency matched to cases on the basis of age, sex and state of residence. Coffee and tea intake were assessed using a food frequency questionnaire. Data on coffee and tea consumption during pregnancy were available from 293 case mothers and 726 control mothers. Odds ratios (ORs) and confidence intervals (CIs) were calculated using multivariable unconditional logistic regression. There was little evidence of an association between gestational consumption of any coffee (OR 1.23, 95% CI 0.92, 1.64) or tea (OR 1.00, 95% CI 0.74, 1.36) and CBT risk. Among children aged under 5 years, the OR for any coffee consumption during pregnancy was 1.76 (95% CI 1.09, 2.84) and for ≥2 cups per day during pregnancy was 2.52 (95% CI 1.26, 5.04). There was little evidence that associations with coffee or tea intake differed by parental smoking status. These results suggest a positive association between coffee intake ≥2 cups per day and risk of CBT in younger children, although some estimates are imprecise. There was no association between maternal tea drinking and risk of CBT.

  1. Studies on aluminium leaching from cookware in tea and coffee and estimation of aluminium content in toothpaste, baking powder and paan masala.

    Science.gov (United States)

    Rajwanshi, P; Singh, V; Gupta, M K; Kumari, V; Shrivastav, R; Ramanamurthy, M; Dass, S

    1997-01-30

    Studies were conducted in order to assess the level of aluminium (Al) in samples of Indian tea, coffee, toothpaste, paan masala (mouth freshener) and baking powder. Leaching of Al from cookware while preparing tea and coffee was also studied. Experiments were also conducted to study the sequential leaching of Al from cookware by preparing tea and coffee in the presence of standard size Al sheets (coupons). A small amount of Al was found to have leached from coupons during preparation of tea. Tea leaves, were found to be a rich source of Al and a maximum of 2.2% Al is extracted in tea infusions. Coffee powder on the other hand was not found to be a rich source of Al. Baking powder was found to be a rich source of Al and 1 kg of cake prepared with 1-3 teaspoon of baking powder may contain 2-12.7 mg of Al in each serving (25 g). Toothpaste also contains a significant quantity of Al, more so, when packed in Al tubes. Ingestion pattern of Al from these items by humans is also discussed.

  2. Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions

    Directory of Open Access Journals (Sweden)

    Ali Ebrahimi Pure

    2016-03-01

    Full Text Available Backgrounds and Objective: Kombucha is a several thousand years old traditional fermented beverage originated from East. While black tea infusion is the common substrate for preparing kombucha, other herbal infusions can be applied for this reason too. Common medicinal herbs or even waste herbal materials, like banana peel, could be suitable substrates for preparing kombucha analogues. In this study, kombuchas were fermented using nettles leaf and banana peel infusions. Materials and Methods: Herbal infusions were fermented by kombucha fungi. Folin-Ciocalteu assay was performed to evaluate total phenolic contents; Free radical scavenging activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl. Disk diffusion method was performed to measure inhibitory activity against testing bacteria. All data were statistically analyzed by ANOVA test at significant level of p≤0.05. Results and Conclusion: Black tea contained highest amount of phenolics (530.5 ppm gallic acid equivalent and fermentation decomposed approximately 50% of phenolic contents to 265.5 ppm while phenolic content of nettles infusion and fermented beverage were 173 gAE and 188 gAE respectively and for banana peel, 136.5 gAE and 155 gAE; it indicated increase of phenolic contents due to fermentation that may be cause of protein contents of nettles and banana peel gone under fermentation by lactic acid bacteria. Fermented beverage of three herbs had higher antioxidant potent than infusions. Kombucha from banana peel showed the highest antioxidant activity by inhibiting 94.62% of DPPH. While antioxidant activity of fermented beverages of black tea and nettles leaf were more related to their acetic acid content, it was found that a considerable part of antioxidant activity of banana peel kombucha was due to other acids and phenolics. No antibacterial activity was observed from either of samples. Banana peel, as a waste herbal material, and nettles leaf are good ingredients for being

  3. The Efficacy of Coffee and Green Tea in Ameliorating Histological and Biochemical Changes Induced By γ-Irradiation in Albino Rats

    International Nuclear Information System (INIS)

    Rezk, R.G.; Darwish, M.M.

    2009-01-01

    Exposure to ionizing radiation results in oxidative damage, organ dysfunction and metabolic disturbances. The aim of the present study was to investigate the efficacy of coffee, green tea, or coffee + green tea consumption on radiation-induced damage in liver and heart tissues of rats. Rats received/day, by gavages, the water extract of 0.3 g green tea and/or 0.2 g coffee, for a period of 7 days. The last dose was given 60 min before irradiation with a dose of 6.5 Gy. Histological examination through light microscope of sections in the liver and heart tissues on the 3rd day post-irradiation revealed that all treatments has attenuated radiation-induced oxidative damage. Necrosis, apoptosis, cell death and rupture of cell membrane in both tissues were less severe and were associated with significant decrease of serum malonaldehyde (MDA) content and significant increase in superoxide dismutase (SOD) and catalase (Cat) activities, and glutathione (GSH) content, compared to their corresponding value in non irradiated rats. The results were substantiated by significant amelioration in the activity of serum lactate dehydrogenase (LDH), aspartate amino transferase (AST), alanine amino transferase (ALT), gamma glutamyl transferase (GGT), and alkaline phosphatase (ALP) and the content of triglycerides (TG) and total cholesterol (TC), markers of liver and heart functions. No significant changes were recorded between the 3 treatments. However, coffee + green tea provoked better results with respect to radiation-induced lipid peroxidation, which might be attributed to their synergistic effect as free radical scavengers. It could be concluded that drinking coffee associated with green tea is healthier than drinking coffee or green tea alone to protect liver and heart tissues from oxidative stress

  4. Role of catechins in the antioxidant capacity of an active film containing green tea, green coffee, and grapefruit extracts.

    Science.gov (United States)

    Colon, M; Nerin, C

    2012-10-03

    The oxygen radical absorbance capacity (ORAC) method was used to characterize the antioxidant capacity of natural extracts of green tea, green coffee, and grapefruit. These natural extracts were incorporated into a plastic film layer, which was subsequently subjected to a free radical gas stream in order to determine the antioxidant capacity directly in the active film. The green tea extract (GTE) afforded the strongest antioxidant activity. To identify the active compounds in the extract, concentration of the diverse catechins in samples were determined by HPLC-UV analysis. The results showed that the content of catechins in the GTE is around 77% (w/w), the major components being (-)-epigallocatechin gallate, (-)-epicatechin gallate, and (-)-epicatechin. A variation in the concentration profile of catechins was detected during the oxidation process. The chromatographic study demonstrated that (-)-gallocatechin, (-)- epigallocatechin, (+)-catechin, and (-)-catechin gallate exhibited the most radical scavenging.

  5. Quantitative capillary electrophoresis and its application in analysis of alkaloids in tea, coffee, coca cola, and theophylline tablets.

    Science.gov (United States)

    Li, Mengjia; Zhou, Junyi; Gu, Xue; Wang, Yan; Huang, Xiaojing; Yan, Chao

    2009-01-01

    A quantitative CE (qCE) system with high precision has been developed, in which a 4-port nano-valve was isolated from the electric field and served as sample injector. The accurate amount of sample was introduced into the CE system with high reproducibility. Based on this system, consecutive injections and separations were performed without voltage interruption. Reproducibilities in terms of RSD lower than 0.8% for retention time and 1.7% for peak area were achieved. The effectiveness of the system was demonstrated by the quantitative analysis of caffeine, theobromine, and theophylline in real samples, such as tea leaf, roasted coffee, coca cola, and theophylline tablets.

  6. A proposal to correct external effects in the coffee market: a tax on regular coffee and tea to subsidise the fair trade coffee

    OpenAIRE

    Galarraga, Ibon; Markandya, Anil

    2006-01-01

    This paper justifies the need to introduce a tax on regular coffee drinkers in the UK to subsidise the fair trade/organic coffee production. This policy will allow to take full account of the negative external effect of regular coffee production while internalising the positive effect of fair trade initiatives. Designing such a policy is possible and the benefits of it can be calculated. This paper shows how. Propuesta para corregir las externalidades en el mercado de café: un impuesto sobre ...

  7. ANTIOXIDATIVE CHARACTERISTICS OF BEVERAGES MADE FROM A MIXTURE OF LEMONGRASS EXTRACT AND GREEN TEA [Studi Karakteristik Antioksidan Minuman Campuran Ekstrak Serai dan Teh Hijau

    Directory of Open Access Journals (Sweden)

    Jeremia Manuel Halim*

    2013-12-01

    Full Text Available Combination of lemongrass extract and green tea infusion is expected to produce functional beverage that has potential antioxidant activity as compared to individual materials. This research was aimed to investigate the appropriate solvent type and extraction methods to produce lemongrass extract with highest antioxidant activity and also to investigate the antioxidant characteristic of beverages prepared from a mixture of lemongrass extract and green tea. Lemongrass were subjected to extraction under reflux and maceration using three type of solvents (distilled water, ethanol, and ethyl acetate. The resulting extracts were assessed for their total phenolic content, total flavonoid content, and antioxidant activity. Extraction under reflux and using ethanol as solvent resulted in extract with best antioxidant activity (IC50=158.70±47.88 mg/L for reflux method and 103.73±8.03 mg/L for ethanol. This extract was combined with green tea with several ratios (lemongrass extract to green tea [w/w] = 1:3; 1:2; 1:1; 2:1; 3:1. Four level of stevia were used in the beverages (0, 200, 400, 600 ppm. Beverages made with lomogass: tea ratio of 1:3 and 1:1 (w/w and 600 ppm stevia turned out to be beverages with the highest antioxidant activity (IC50=271.83±44.48 mg/L and 287.15±36.25 mg/L for ratio 1:3 and 1:1 [w/w] consecutively, 301.59±80.89 mg/L for stevia level 600 ppm. Hedonic testing on beverages revealed that beverage made from lemongrass: tea ratio 1:1 [w/w] ratio with addition of stevia at 600 ppm is the most preferred based on colour, aroma, and overall acceptance.

  8. Maternal caffeine consumption from coffee and tea during pregnancy and behavioural disorders in 11-year-old offspring; a Danish national birth cohort study

    DEFF Research Database (Denmark)

    Mikkelsen, Susanne Hvolgaard; Obel, Carsten; Olsen, Jørn

    2017-01-01

    Objective: To examine the association between maternal caffeine consumption from coffee and tea during pregnancy and offspring behavioural disorders. Methods: We studied 47491 children enrolled in the Danish National Birth Cohort between 1996-2002. Data on maternal coffee and tea consumption...... consumed ≥8 cups/day of coffee or tea, respectively. Maternal coffee consumption ≥8 cups/day at 15 weeks of gestation was associated with increased risk of hyperactivity-inattention disorder (RR: 1.47 (1.18; 1.83)), conduct-oppositional disorders (RR: 1.22 (1.01; 1.48)) and any psychiatric disorder (RR: 1.......23 (1.08; 1.40)). Maternal tea consumption ≥8 cups/day at 15 weeks of gestation was associated with increased risk of anxiety-depressive disorders (RR: 1.28 (1.09; 1.52)) and any psychiatric disorder (RR: 1.24 (1.11; 1.40)). An increased risk of hyperactivity-inattention disorder was observed...

  9. Caffeine adsorption of montmorillonite in coffee extracts.

    Science.gov (United States)

    Shiono, Takashi; Yamamoto, Kenichiro; Yotsumoto, Yuko; Yoshida, Aruto

    2017-08-01

    The growth in health-conscious consumers continues to drive the demand for a wide variety of decaffeinated beverages. We previously developed a new technology using montmorillonite (MMT) in selective decaffeination of tea extract. This study evaluated and compared decaffeination of coffee extract using MMT and activated carbon (AC). MMT adsorbed caffeine without significant adsorption of caffeoylquinic acids (CQAs), feruloylquinic acids (FQAs), dicaffeoylquinic acids (di-CQAs), or caffeoylquinic lactones (CQLs). AC adsorbed caffeine, chlorogenic acids (CGAs) and CQLs simultaneously. The results suggested that the adsorption selectivity for caffeine in coffee extract is higher in MMT than AC. The caffeine adsorption isotherms of MMT in coffee extract fitted well to the Langmuir adsorption model. The adsorption properties in coffee extracts from the same species were comparable, regardless of roasting level and locality of growth. Our findings suggest that MMT is a useful adsorbent in the decaffeination of a wide range of coffee extracts.

  10. CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL

    OpenAIRE

    Puspitasari, Yenny; Nurikasari, Maulina; Siwi, Retno Palupi Yoni

    2017-01-01

    Bacground: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very beneficial for health, such as vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B12 (cyanocobalamin), vitamin C, acetic acid, amino acids, glucoronic acid, lactic acid and antiocasi...

  11. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

    OpenAIRE

    Dragoljub D. Cvetković; Siniša L. Markov; Vesna T. Tumbas Šaponjac; Jelena J. Vulić; Aleksandra S. Velićanski

    2014-01-01

    Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2...

  12. Coffee Beverage Quality Assessment Based on ETA/CPTEC-HadCM3 Model (A1B-IPCC/SRES Scenario), Southeastern Brazil

    Science.gov (United States)

    Giarolla, A.; Resende, N.; Chou, S. C.; Tavares, P. S.; Rodrigues, D. C.

    2012-04-01

    Environmental factors influence the coffee beverage quality and air temperature has a significant importance in this process. The grain maturation occurs very quickly in regions that present high temperatures and sometimes there is not enough time to complete all this phase adequately. In the other hand, with mild temperatures, the grain maturation occurs more slowly and it promotes a better quality beverage. The aim of this study was to assess the coffee beverage quality in the southeastern Brazil, based on climate projections using the Eta-CPTEC regional model driven by four members of an ensemble of the Met Office Hadley Centre Global Coupled climate model (HadCM3). The global model ensemble was run over the 21st century according to IPCC SRES, A1B emissions scenario. Each ensemble member presented different climate sensitivity in the analysis. The Eta-CPTEC-HadCM3 model was configured with a 40-km grid size and was run over the period of 1961-90 to represent a baseline climate, and over the period of 2011-2100 to simulate possible future changes and the effects on the coffee beverage quality. A coffee beverage quality classification, which depends on the annual air temperature proposed by Bressani (2007) and also, a quality coffee beverage sensory classification, based on Camargo and Cortez (1998) were considered in this study. An evaluation of the systematic errors (BIAS) for each member for the period from 1961 to 1990 was made. The results presented by Eta/CPTEC-HadCM3 model indicated that in the case of an occurrence of A1B emission scenario, the coffee beverage quality could be affected in this region due to the fact that the flavor may become stronger and unpleasant caused by rising air temperatures. The BIAS evaluation and subsequent errors removal demonstrated improvement in the scenarios simulations. A short review concerning agronomic techniques to mitigate extreme meteorological events or global warming on coffee crop based on Camargo (2010) also is

  13. Coffee contains cholinomimetic compound distinct from caffeine. I: Purification and chromatographic analysis.

    Science.gov (United States)

    Tse, S Y

    1991-07-01

    Both regular and decaffeinated coffees were found to have cholinomimetic actions when tested in urethane-anesthetized rats. These actions were distinct from those of caffeine and reversible by atropine. The bioactive fraction was purified from alcoholic extracts of instant decaffeinated coffee by liquid column chromatography and preparative TLC. The purified compound showed similar pharmacological actions as the starting material. Chromatographic behavior was further characterized by analytical TLC and HPLC. Chromatographic analyses of extracts of green coffee beans and roasted ground coffees showed that the cardioactive compound was only present in roasted coffees. Similar analyses of other commonly consumed beverages, including teas and cocoa, showed that this compound was not present in beverages besides coffee.

  14. Water and beverage consumption patterns among 4 to 13-year-old children in the United Kingdom

    OpenAIRE

    Florent Vieux; Matthieu Maillot; Florence Constant; Adam Drewnowski

    2017-01-01

    Abstract Background The UK government has announced a tax on sugar-sweetened beverages. The aim of this study was to assess consumption patterns for plain drinking water relative to sugary beverages among UK children. Methods Dietary intake data for 845 children aged 4–13 years came from the nationally representative cross-sectional National Diet and Nutrition Survey, 2008–2011. Beverage categories were drinking water (tap or bottled), milk, 100% fruit juices, soda, fruit drinks, tea, coffee,...

  15. COFFEE, TEA AND SUGAR-SWEETENED CARBONATED SOFT DRINK INTAKE AND PANCREATIC CANCER RISK: A POOLED ANALYSIS OF 14 COHORT STUDIES

    Science.gov (United States)

    Genkinger, Jeanine M.; Li, Ruifeng; Spiegelman, Donna; Anderson, Kristin E.; Albanes, Demetrius; Bergkvist, Leif; Bernstein, Leslie; Black, Amanda; van den Brandt, Piet A.; English, Dallas R.; Freudenheim, Jo L.; Fuchs, Charles S.; Giles, Graham G.; Giovannucci, Edward; Goldbohm, R. Alexandra; Horn-Ross, Pamela L.; Jacobs, Eric J.; Koushik, Anita; Männistö, Satu; Marshall, James R.; Miller, Anthony B.; Patel, Alpa V.; Robien, Kim; z, Thomas E.; Schairer, Catherine; Stolzenberg-Solomon, Rachael; Wolk, Alicja; Ziegler, Regina G.; Smith-Warner, Stephanie A.

    2011-01-01

    BACKGROUND Coffee has been hypothesized to have pro- and anti-carcinogenic properties, while tea may contain anti-carcinogenic compounds. Studies assessing coffee intake and pancreatic cancer risk have yielded mixed results, while findings for tea intake have mostly been null. Sugar-sweetened carbonated soft drink (abbreviated as SSB) intake has been associated with higher circulating levels of insulin, which may promote carcinogenesis. Few prospective studies have examined SSB intake and pancreatic cancer risk; results have been heterogeneous. METHODS In this pooled analysis from 14 prospective cohort studies, 2,185 incident pancreatic cancer cases were identified among 853,894 individuals during follow-up. Multivariate (MV) study-specific relative risks (RR) and 95% confidence intervals (CI) were calculated using Cox proportional hazards models and then pooled using a random effects model. RESULTS No statistically significant associations were observed between pancreatic cancer risk and intake of coffee (MVRR=1.10, 95% CI=0.81-1.48 comparing ≥900 to 0.05). These associations were consistent across levels of sex, smoking status and body mass index. When modeled as a continuous variable, a positive association was evident for SSB (MVRR=1.06, 95% CI=1.02-1.12). CONCLUSION AND IMPACT Overall, no associations were observed for intakes of coffee or tea during adulthood and pancreatic cancer risk. Although we were only able to examine modest intake of SSB, there was a suggestive, modest positive association for risk of pancreatic cancer for intakes of SSB. PMID:22194529

  16. Beverage and culture. "Zhourat", a multivariate analysis of the globalization of a herbal tea from the Middle East.

    Science.gov (United States)

    Obón, Concepción; Rivera, Diego; Alcaraz, Francisco; Attieh, Latiffa

    2014-08-01

    The "Zhourat" herbal tea consists of a blend of wild flowers, herbs, leaves and fruits and is a typical beverage of Lebanon and Syria. We aim to evaluate cultural significance of "Zhourat", to determine cultural standards for its formulation including key ingredients and to determine acceptable variability levels in terms of number of ingredients and their relative proportions, in summary what is "Zhourat" and what is not "Zhourat" from an ethnobotanical perspective. For this purpose we develop a novel methodology to describe and analyse patterns of variation of traditional multi-ingredient herbal formulations, beverages and teas and to identify key ingredients, which are characteristics of a particular culture and region and to interpret health claims for the mixture. Factor analysis and hierarchical clustering techniques were used to display similarities between samples whereas salience index was used to determine the main ingredients which could help to distinguish a standard traditional blend from a global market-addressed formulation. The study revealed 77 main ingredients belonging to 71 different species of vascular plants. In spite of the "Zhourat's" highly variable content, the salience analysis resulted in a determined set of key botanical components including Rosa x damascena Herrm., Althaea damascena Mouterde, Matricaria chamomilla L., Aloysia citrodora Palau, Zea mays L. and Elaeagnus angustifolia L. The major health claims for "Zhourat" as digestive, sedative and for respiratory problems are culturally coherent with the analysis of the traditional medicinal properties uses of its ingredients. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Stimulatory effect of oral administration of tea, coffee or caffeine on UVB-induced apoptosis in the epidermis of SKH-1 mice

    International Nuclear Information System (INIS)

    Conney, Allan H.; Zhou, Sherry; Lee Maojung; Xie Jianguo; Yang, Chung S.; Lou Yourong; Lu Yaoping

    2007-01-01

    Oral administration of green tea or a caffeine solution, but not decaffeinated green tea, inhibits UVB-induced complete carcinogenesis in SKH-1 mice. Oral administration of green tea, coffee or a caffeine solution for 2 weeks enhanced UVB-induced increases in apoptosis in the epidermis, but these treatments had no effect in non-UVB treated normal epidermis. Our results suggest that administration of green tea, coffee and caffeine may inhibit UVB-induced carcinogenesis - at least in part - by enhancing UVB-induced apoptosis. Plasma levels of caffeine observed after its oral administration at cancer-preventive dose levels were within the range observed in moderate coffee drinkers. Topical applications of caffeine to mice previously treated with UVB for 20 weeks (high risk mice without tumors) inhibited the formation of tumors and stimulated apoptosis in the tumors but not in areas of the epidermis away from tumors. The selective effects of caffeine administration to stimulate UVB-induced apoptosis or apoptosis in tumors but not in normal epidermis or in areas of the epidermis away from tumors is of considerable interest, but the reasons for the selective effects of caffeine on apoptosis in DNA damaged tissues are unknown. Further studies are needed to determine mechanisms of these effects of caffeine and to determine the effects of caffeine administration on sunlight-induced actinic keratoses and squamous cell carcinomas in humans

  18. Tea: age-old beverage as an effective cancer chemopreventive agent

    Directory of Open Access Journals (Sweden)

    Jasmine George

    2011-12-01

    Full Text Available Cancer is the major public health problem, causing approximately 7 million deaths every year worldwide. The existing treatment approaches and surgical techniques have not been able to cope effectively with this dreaded disease. Because of this, the concept of chemoprevention is now considered a valid approach to reduce the incidence of cancer. There is convincing epidemiological and experimental evidence to show that dietary polyphenolic plant-derived compounds have cancer preventive properties. Based on evidence from in vitro, in vivo data and epidemiological studies, tea has received considerable attention over recent years for reducing the risk of several cancers. Much of the cancer preventive effects of tea, and in particular green tea, appear to be mediated by the polyphenols they contain. In addition to inhibiting mutagenesis and proliferation, tea is relatively non-toxic, is low cost, and can be taken orally or as a part of the daily diet. Therefore it is logical that future clinical studies should focus on examining the efficacy of tea and its active constituents, such as epigallocatechin- 3-gallate (EGCG and theaflavins (TFs, in chemoprevention as an alternative to pharmacological agents. In this review, we address the use of tea and its constituents for the prevention and treatment of cancer. Further mechanistic and dose-response studies will help us to understand the effects of tea consumption on human carcinogenesis.

  19. A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses.

    Science.gov (United States)

    Cebi, Nur; Yilmaz, Mustafa Tahsin; Sagdic, Osman

    2017-08-15

    Sibutramine may be illicitly included in herbal slimming foods and supplements marketed as "100% natural" to enhance weight loss. Considering public health and legal regulations, there is an urgent need for effective, rapid and reliable techniques to detect sibutramine in dietetic herbal foods, teas and dietary supplements. This research comprehensively explored, for the first time, detection of sibutramine in green tea, green coffee and mixed herbal tea using ATR-FTIR spectroscopic technique combined with chemometrics. Hierarchical cluster analysis and PCA principle component analysis techniques were employed in spectral range (2746-2656cm -1 ) for classification and discrimination through Euclidian distance and Ward's algorithm. Unadulterated and adulterated samples were classified and discriminated with respect to their sibutramine contents with perfect accuracy without any false prediction. The results suggest that existence of the active substance could be successfully determined at the levels in the range of 0.375-12mg in totally 1.75g of green tea, green coffee and mixed herbal tea by using FTIR-ATR technique combined with chemometrics. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Fully-automated in-syringe dispersive liquid-liquid microextraction for the determination of caffeine in coffee beverages.

    Science.gov (United States)

    Frizzarin, Rejane M; Maya, Fernando; Estela, José M; Cerdà, Víctor

    2016-12-01

    A novel fully-automated magnetic stirring-assisted lab-in-syringe analytical procedure has been developed for the fast and efficient dispersive liquid-liquid microextraction (DLLME) of caffeine in coffee beverages. The procedure is based on the microextraction of caffeine with a minute amount of dichloromethane, isolating caffeine from the sample matrix with no further sample pretreatment. Selection of the relevant extraction parameters such as the dispersive solvent, proportion of aqueous/organic phase, pH and flow rates have been carefully evaluated. Caffeine quantification was linear from 2 to 75mgL(-1), with detection and quantification limits of 0.46mgL(-1) and 1.54mgL(-1), respectively. A coefficient of variation (n=8; 5mgL(-1)) of a 2.1% and a sampling rate of 16h(-1), were obtained. The procedure was satisfactorily applied to the determination of caffeine in brewed, instant and decaf coffee samples, being the results for the sample analysis validated using high-performance liquid chromatography. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage.

    Science.gov (United States)

    Tewari, Shweta; Dubey, Kriti Kumari; Singhal, Rekha S

    2018-04-01

    Ready-to-drink (RTD) ice tea is a ready prepared tea, produced from green and black tea originating from same plant Camellia sinensis . The objective of this study was to determine the effect of prebiotics [galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), and inulin] or synbiotic ingredients (GOS, FOS, inulin, and Lactobacillus acidophilus ) on the sensory properties and consumer acceptability of RTD. The quality of green tea extract (GTE) and black tea extract (BTE) was improved with pretreatment of cellulase and pectinase enzymes. The combined enzymatic extraction amplified total extractives up to 76% in GTE and 72% in BTE. Total polyphenol was found to be enhanced to 24% in GTE and 19% in BTE. GTE was further selected for development of RTD in two different formats; synbiotic RTD and prebiotic RTD premix and analyzed for sensory attributes (colour, aroma, taste, and acceptability). Synbiotic RTD was also evaluated for stability over a period of 28 days at 4 °C. Synbiotic RTD developed an unpleasant flavor and aroma during the shelf life. Premix format of RTD developed using spray drying was reconstituted and found to be functionally and sensorially acceptable.

  2. Effect of bleaching and repolishing procedures on coffee and tea stain removal from three anterior composite veneering materials.

    Science.gov (United States)

    Türkün, L Sebnem; Türkün, Murat

    2004-01-01

    Discolored teeth can be treated with resin veneers, but their color changes when confronted with staining solutions. Polishing procedures can provide a remedy for highly stained composites, but they tend to remove some materials as well. However, bleaching procedures are an effective, nondestructive method for solving the problem. The aim of this study was to compare the color change of three veneer composites exposed to staining solutions and to evaluate the effectiveness of a 15% hydrogen peroxide bleaching agent and three polishing systems to remove the stain. Forty-five disks (12 x 2 mm) each of Clearfil ST (Kuraray Co. Ltd., Osaka, Japan), Esthet-X (Dentsply/Caulk, Milford DE, USA), and Filtek A110 (3M ESPE, St. Paul, MN, USA) were prepared. The specimens were polished with Sof-Lex (3M ESPE), Enhance (Dentsply/Caulk), or PoGo (Dentsply/Caulk). Five specimens for each material-polishing system combination were immersed in coffee (Nescafe Classic, Nestle SA, Vevey, Switzerland) or tea (Earl Grey, Lipton, Blackfriars-London, England) for 7 days. The remaining disks were stored in water. Color measurements were made with a spectrophotometer (X-Rite Seroice SP78, Loaner, Köln, Germany) at baseline; after 1, 3, 5, and 7 days; and after bleaching and repolishing. After 1 week, one side of the specimens was bleached with Illuminé-office (Dentsply De Trey GmbH, Konstanz, Germany) for 1 hour, and the other side was repolished for 30 seconds. All comparisons of color change for the polishing systems, times, and staining solutions were subjected to repeated measurements of analysis of variance. Paired t-test was used to examine whether significant color differences (deltaE*) occurred during immersion at the specified time intervals (p < or = .05). Filtek A110 was the least stained resin composite. Its color remained under a deltaE* value of 2 during the study. Clearfil ST exhibited the most color change after 1 week. All specimens polished with Enhance showed less

  3. Switching to instant black coffee modulates sodium selenite-induced cataract in rats

    Directory of Open Access Journals (Sweden)

    El Okda, E. A.

    2016-04-01

    Full Text Available The influence of daily consumption of some common beverages on the development of cataract in rats was investigated. Total phenol content was determined in the beverages and an oral standardized dose of total phenols from each beverage was given to the treated rats. Weaned male albino rats were used and divided into five groups (n=7. Rats were fed Ain 93G and administered the standardized dose of instant coffee, black tea and hibiscus beverages for 30 days. On day 14 all rats were injected with a single dose of sodium selenite (NaSeO bodyweight, except the control groups NC (negative control, did not receive NaSeO and PC (positive control, was already injected on day 1 of the study. The rats were continued on Ain 93G and the standardized dose for another 16 days. Positive control rats were used. Total phenols were 210, 40, and 44 mg/g dry weight gallic acid equivalent in black coffee, black tea, and hibiscus, respectively. Decreased levels (statistically significant P<0.05 of malondialdehyde, total nitric oxide, Ca-Ae, tumor necrosis factor-α, interleukin-1β, superoxide dismutase, and conversely, increased levels (statistically significant P<0.05 of total protein, reduced glutathione, catalase were found in the lenses of the coffee group compared to PC. There are co-phenol substances in the instant black coffee that promoted coffee to be the most effective beverage.

  4. Carboidratos na bebida do café preparado sob diferentes processos Coffee carbohydrates in different preparations of the beverage

    Directory of Open Access Journals (Sweden)

    Marina Câmara Mattos Martins

    2005-06-01

    Full Text Available O café é uma das bebidas mais consumidas no mundo e seus polissacarídeos têm sido investigados devido a sua grande importância comercial. Os principais polissacarídeos de café são os galactomananos e arabinogalactanos, considerados como fibras alimentares não digeridas no sistema digestivo humano. O presente trabalho teve por objetivo quantificar e determinar a composição de monossacarídeos e de polissacarídeos na bebida do café. As preparações foram realizadas em coador de papel tradicional, em cafeteira elétrica e em máquina expresso, utilizando café Arábica (Coffea arabica. Determinações quantitativas e qualitativas dos açúcares foram realizadas, respectivamente, por análises colorimétricas e cromatografia de troca aniônica (HPAEC. O rendimento de sólidos solúveis foi maior em café expresso, sendo os valores cerca de 3,6 vezes superiores àqueles de café de cafeteira elétrica com filtro de papel. Preparações de café expresso foram as que resultaram em maiores teores de açúcares totais não redutores por volume de bebida. Entretanto, os valores de açúcares totais foram significativamente maiores na preparação em cafeteira elétrica, quando expressos pelo total de sólidos solúveis extraídos, indicando que o tempo de extração é provavelmente mais eficiente do que a temperatura. A composição em monossacarídeos foi similar em todas as amostras e independente do modo de preparação do café. Todos apresentaram arabinose (14-15%, galactose (29-30%, glucose (6% e manose 48-49%. Não se sabe se os polissacarídeos de café exercem as mesmas funções que a goma guar como fibra, mas, se isto ocorrer, esta é possivelmente uma das mais importantes fibras alimentares que ingerimos, levando em consideração a popularidade do café.Coffee is highly consumed worldwide and therefore one of the best studied beverages regarding chemical composition. Most of the soluble solids in coffee are carbohydrates

  5. Effect of carbonated beverages, coffee, sports and high energy drinks, and bottled water on the in vitro erosion characteristics of dental enamel.

    Science.gov (United States)

    Kitchens, Michael; Owens, Barry M

    2007-01-01

    This study evaluated the effect of carbonated and non-carbonated beverages, bottled and tap water, on the erosive potential of dental enamel with and without fluoride varnish protection. Beverages used in this study included: Coca Cola Classic, Diet Coke, Gatorade sports drink, Red Bull high-energy drink, Starbucks Frappuccino coffee drink, Dasani water (bottled), and tap water (control). Enamel surfaces were coated with Cavity Shield 5% sodium fluoride treatment varnish. Twenty-eight previously extracted human posterior teeth free of hypocalcification and caries were used in this study. The coronal portion of each tooth was removed and then sectioned transverse from the buccal to lingual surface using a diamond coated saw blade. The crown sections were embedded in acrylic resin blocks leaving the enamel surfaces exposed. The enamel surfaces were polished using 600 to 2000 grit abrasive paper and diamond paste. Test specimens were randomly distributed to seven beverage groups and comprised 4 specimens per group. Two specimens per beverage group were treated with a fluoride varnish while 2 specimens did not receive fluoride coating. Surface roughness (profilometer) readings were performed at baseline (prior to fluoride treatment and immersion in the beverage) and again, following immersion for 14 days (24 hours/day). The test beverages were changed daily and the enamel specimens were immersed at 37 degrees C. Surface roughness data was evaluated using multiple factor ANOVA at a significance level of pStarBucks coffee, Dasani water, and tap water. Fluoride varnish was not a significant impact factor; however, beverage (type) and exposure time were significant impact variables. Both carbonated and non-carbonated beverages displayed a significant erosive effect on dental enamel; however, fluoride varnish treatments did not demonstrate a significant protective influence on enamel surfaces.

  6. Do Preschools Offer Healthy Beverages to Children? A Nationwide Study in Poland

    Directory of Open Access Journals (Sweden)

    Joanna Myszkowska-Ryciak

    2017-10-01

    Full Text Available Background: Children’s beverage consumption patterns have received increased attention in light of the obesity epidemic in this group. In day care centers (DCCs, children spend up to 10 h a day, and typically consume half to three quarters of their daily food intake. The purpose of the study was to investigate what beverages are typically served to children in preschools in Poland, and to evaluate the practices associated with adding sugar and other sweetening agents to beverages. Methods: Direct interviews with preschools staff were conducted with a questionnaire regarding offered beverages and adding sugar and other sweetening agents. The menu of 10 consecutive days and inventory reports were analyzed to verify information. Results: A total of 720 preschools were included in the study. Cocoa and milk coffee substitute were served in 95% of preschools, followed by compote (92%, tea (84%, fruit/herbal tea (73% and water (69%. Water was the only beverage available between meals (93% DCCs. 86% of preschools added sugar to tea/cocoa/coffee substitute drinks, and 74% to compote. Conclusions: In the majority of preschools, beverages which are not recommended were offered. Such an assortment of beverages and common practice of sweetening can increase the amount of added sugar in a children diet. Nutrition education and legal regulations concerning the assortment of beverages served in preschools are urgently needed.

  7. K concentration in seven rice varieties and two infusions (coffee and tea) determined by 40K-40Ar radioactive decay

    International Nuclear Information System (INIS)

    Navarrete, J.M.; Cabrera, L.; Martinez, T.

    2005-01-01

    As a result of the event occurred in Mexico about 20 years ago, by which milk powder contaminated with 137 CS was imported from an European country after the Chernobyl accident, a legal disposition was set up in the country in order to certify the absence of radioactive contamination by gamma emitters, performing gamma spectroscopy to every foodstuff sample either imported or to be exported. In this process is always detected the X rays (1461 KeV) natural radiation emitted by 11% of 40 K nucleus decaying to 40 Ar by EC. So, when the counts accumulated during a detection time from 12 to 24 hours in a low background scintillation detection system are expressed as cps, corrected for background and divided by the sample weight (g), detection efficiency (%), decay yielding (0.11) and constant specific activity of elementary K(31.19 Bq/gK), the K concentration in the sample .is obtained. This paper reports the results found in seven rice varieties and two more vegetables, coffee and tea, including the K fractions passing to infusions, as well as are discussed similarities and differences related to K concentration and the advantages of the method.

  8. Green Tea

    Science.gov (United States)

    ... and cancer. Green tea is consumed as a beverage. It is also sold in liquid extracts, capsules, and tablets and is sometimes used in topical products (intended to be applied to the skin). How Much Do We Know? Although many studies have been done on green tea and its ...

  9. Separation of Caffeine from Beverages and Analysis Using Thin-Layer Chromatography and Gas Chromatography-Mass Spectrometry

    Science.gov (United States)

    Torres y Torres, Janelle L.; Hiley, Shauna L.; Lorimor, Steven P.; Rhoad, Jonathan S.; Caldwell, Benjamin D.; Zweerink, Gerald L.; Ducey, Michael

    2015-01-01

    The Characterization and Analysis of a Product (CAP) project is used to introduce first-semester general chemistry students to chemical instrumentation through the analysis of caffeine-containing beverage products. Some examples of these products have included coffee, tea, and energy drinks. Students perform at least three instrumental experiments…

  10. HOW COFFEE COMPANIES CAN STAY COMPETITIVE

    Directory of Open Access Journals (Sweden)

    RALUCA DANIELA RIZEA

    2014-04-01

    Full Text Available The coffee shop industry in the U.S. includes 20,000 stores with combined annual revenue of about $11 billion. Major companies include Starbucks, Dunkin’ Donuts, Caribou, Coffee Bean and Tea Leaf, and Diedrich (Gloria Jean’s. The industry is highly concentrated at the top and fragmented at the bottom: the top 50 companies have over 70 percent of industry sales. Coffee is one of the world’s largest commodities. The top green coffee producing countries are Brazil, Colombia, and Vietnam. Many grower countries are small, poor developing nations that depend on coffee to sustain local economies. The U.S. is the world’s largest importer of green coffee beans and the largest consumer of coffee. The main objective of this study is to investigate the competitive strategies that U.S. coffee franchise companies adopt considering customers’ expectations and industry best practices. In order to achieve this objective, a best practice benchmarking analysis was performed taking into account the top U.S. coffee companies This analysis showed that product and service innovation are necessary in order to stay competitive in the market and attract new or to keep existing customers successfully. Many customers focus on the special atmosphere each store has and which is characterized by the location, music, interior design, seating or whether internet access is provided. Particularly for specialty coffee shops it is important not to sell only the beverage but the whole experience. Coffee shops have to establish a unique image that prevents customers from buying products from another shop or use home-brewing systems which are also on the rise in American households. In addressing the increased level of competition, every company’s focus should be on differentiating from the rest of the market in every possible business segment (products, atmosphere, location, image etc..

  11. Effect of a carbohydrate-electrolyte beverage, lemon tea, or water on rehydration during short-term recovery from exercise.

    Science.gov (United States)

    Wong, Stephen Heung-Sang; Chen, Yajun

    2011-08-01

    This study examined the rehydration achieved by drinking different beverages during a short-term recovery period (REC) after exercise-induced dehydration. Thirteen well-trained men (age 22.1 ± 3.3 yr, body mass 61.2 ± 9.1 kg, VO(2max) 64.9 ± 4.0 ml · kg-1 · min-1, maximum heart rate 198 ± 7 beats/min) ran for 60 min on 3 occasions on a level treadmill at 70% VO(2max). All trials were performed in thermoneutral conditions (21 °C, 71% relative humidity) and were separated by at least 7 d. During 4 hr REC, the subjects consumed either a volume of a carbohydrate-electrolyte beverage (CE), lemon tea (LT), or distilled water (DW) equal to 150% of the body weight (BW) lost during the previous run. The fluid was consumed in 6 equal volumes at 30, 60, 90, 120, 150, and 180 min of REC. After the completion of the 60-min run, the subjects lost ~2.0% of their preexercise BW in all trials, and no differences were observed in these BW changes between trials. At the end of REC, the greatest fraction of the retained drink occurred when the CE drink was consumed (CE vs. LT vs. DW: 52% ± 18% vs. 36% ± 15% vs. 30% ± 14%, p < .05). The CE drink also caused the least diuretic effect (CE vs. LT vs. DW: 638 ± 259 vs. 921 ± 323 vs. 915 ± 210 ml, p < .05) and produced the optimal restoration of plasma volume (CE vs. LT vs. DW: 11.2% ± 2.0% vs. -3.1% ± 1.8% vs. 0.2% ± 2.1%, p < .05). The results of this study suggest that CE drinks are more effective than DW or LT in restoring fluid balance during short-term REC after exercise-induced dehydration.

  12. Consumption of high doses of chlorogenic acid, present in coffee, or black tea increases plasma total homocysteine concentrations in humans

    NARCIS (Netherlands)

    Olthof, M.R.; Hollman, P.C.; Zock, P.L.; Katan, M.B.

    2001-01-01

    In population studies, high intakes of coffee are associated with raised concentrations of plasma homocysteine, a predictor of risk of cardiovascular disease. Chlorogenic acid is a major polyphenol in coffee; coffee drinkers consume up to 1 g chlorogenic acid/d. OBJECTIVE: We studied whether

  13. Habitual coffee and tea drinkers experienced increases in blood pressure after consuming low to moderate doses of caffeine; these increases were larger upright than in the supine posture.

    Science.gov (United States)

    McMullen, Michael K; Whitehouse, Julie M; Shine, Gillian; Towell, Anthony

    2011-04-01

    Caffeine users have been encouraged to consume caffeine regularly to maintain their caffeine tolerance and so avoid caffeine's acute pressor effects. In controlled conditions complete caffeine tolerance to intervention doses of 250 mg develops rapidly following several days of caffeine ingestion, nevertheless, complete tolerance is not evident for lower intervention doses. Similarly complete caffeine tolerance to 250 mg intervention doses has been demonstrated in habitual coffee and tea drinkers' but for lower intervention doses complete tolerance is not evident. This study investigated a group of habitual caffeine users following their self-determined consumption pattern involving two to six servings daily. Cardiovascular responses following the ingestion of low to moderate amounts caffeine (67, 133 and 200 mg) were compared with placebo in a double-blind, randomised design without caffeine abstinence. Pre-intervention and post-intervention (30 and 60 min) 90 s continuous cardiovascular recordings were obtained with the Finometer in both the supine and upright postures. Participants were 12 healthy habitual coffee and tea drinkers (10 female, mean age 36). Doses of 67 and 133 mg increased systolic pressure in both postures while in the upright posture diastolic pressure and aortic impedance increased while arterial compliance decreased. These vascular changes were larger upright than supine for 133 mg caffeine. Additionally 67 mg caffeine increased dp/dt and indexed peripheral resistance in the upright posture. For 200 mg caffeine there was complete caffeine tolerance. Cardiovascular responses to caffeine appear to be associated with the size of the intervention dose. Habitual tea and coffee drinking does not generate complete tolerance to caffeine as has been previously suggested. Both the type and the extent of caffeine induced cardiovascular changes were influenced by posture.

  14. Coffee intake.

    Science.gov (United States)

    Cornelis, Marilyn C

    2012-01-01

    Coffee is one of the most widely consumed beverages in the world. Its widespread popularity and availability has fostered public health concerns of the potential health consequences of regular coffee consumption. Epidemiological studies of coffee intake and certain health outcomes have been inconsistent. The precise component of coffee potentially contributing to development of these conditions also remains unclear. One step toward addressing the challenges in studying the impact coffee has on health is a better understanding of the factors contributing to its consumption and physiological effects. This chapter focuses on those factors that are genetically determined and briefly summarizes progress in applying this knowledge to epidemiological studies of coffee and disease. Copyright © 2012 Elsevier Inc. All rights reserved.

  15. Development of an analytical method for polycyclic aromatic hydrocarbons in coffee beverages and dark beer using novel high-sensitivity technique of supercritical fluid chromatography/mass spectrometry.

    Science.gov (United States)

    Yoshioka, Toshiaki; Nagatomi, Yasushi; Harayama, Koichi; Bamba, Takeshi

    2018-07-01

    Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic substances that are mainly generated during heating in food; therefore, the European Union (EU) has regulated the amount of benzo[a]pyrene and PAH4 in various types of food. In addition, the Scientific Committee on Food of the EU and the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives have recommended that 16 PAHs should be monitored. Since coffee beverages and dark beer are roasted during manufacture, monitoring these 16 PAHs is of great importance. On the other hand, supercritical fluid chromatography (SFC) is a separation method that has garnered attention in recent years as a complement for liquid and gas chromatography. Therefore, we developed a rapid high-sensitivity analytical method for the above-mentioned 16 PAHs in coffee beverages and dark beer involving supercritical fluid chromatography/atmospheric pressure chemical ionization-mass spectrometry (SFC/APCI-MS) and simple sample preparation. In this study, we developed a novel analytical technique that increased the sensitivity of MS detection by varying the back-pressure in SFC depending on the elution of PAHs. In addition, analysis of commercially available coffee and dark beer samples in Japan showed that the risk of containing the 16 PAHs may be low. Copyright © 2018 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  16. Fluoride and aluminum in teas and tea-based beverages Flúor e alumínio em chás e bebidas à base de chás

    Directory of Open Access Journals (Sweden)

    Mitsue Fujimaki Hayacibara

    2004-02-01

    Full Text Available OBJECTIVE: To evaluate fluoride and aluminum concentration in herbal, black, ready-to-drink, and imported teas available in Brazil considering the risks fluoride and aluminum pose to oral and general health, respectively. METHODS: One-hundred and seventy-seven samples of herbal and black tea, 11 types of imported tea and 21 samples of ready-to-drink tea were divided into four groups: I-herbal tea; II-Brazilian black tea (Camellia sinensis; III-imported tea (Camellia sinensis; IV-ready-to-drink tea-based beverages. Fluoride and aluminum were analyzed using ion-selective electrode and atomic absorption, respectively. RESULTS: Fluoride and aluminum levels in herbal teas were very low, but high amounts were found in black and ready-to-drink teas. Aluminum found in all samples analyzed can be considered safe to general health. However, considering 0.07 mg F/kg/day as the upper limit of fluoride intake with regard to undesirable dental fluorosis, some teas exceed the daily intake limit for children. CONCLUSIONS: Brazilian and imported teas made from Camellia sinensis as well as some tea-based beverages are sources of significant amounts of fluoride, and their intake may increase the risk of developing dental fluorosis.OBJETIVO: Avaliar as concentrações de flúor e alumínio em chás brasileiros de ervas, preto e bebidas a base de chá, como em chás preto importados considerando seus riscos para, respectivamente, a saúde oral e geral. MÉTODOS: Foram analisadas 177 amostras de chá de ervas e chá preto, 11 tipos de chá preto importados e 21 amostras de bebidas à base de chá. Flúor e alumínio foram determinados após infusão dos chás de ervas e pretos. As determinações de flúor e alumínio foram feitas por eletrodo específico e absorção atômica, respectivamente. RESULTADOS: A quantidade de flúor e alumínio encontrada nos chás de erva foi muito baixa, mas foi alta nos chás preto e nas bebidas à base de chá. A quantidade de alum

  17. Caffeine and theobromine levels in selected Nigerian beverages.

    Science.gov (United States)

    Eteng, M U; Eyong, E U; Eka, O U; Umoh, I B; Ebong, P E; Ettarh, R R

    1999-01-01

    Caffeine and theobromine contents (mg/g) were determined in samples of selected Nigerian beverage products. The beverages were cocoa (Milo, Bournvita, Rosevita and Enervita), coffee (Nescafe, Bongo, and Maxwell House decaffeinated) and tea (Lipton). The theobromine contents of samples of Milo, Bournvita, Rosevita, Enervita, Nescafe, Bongo, Maxwell House decaffeinated coffee and Lipton were 62.10+/-5.21, 64.80+/-6.72, 82.80+/-4.43, 80.37+/-6.80, 27.00+/-4.31, 14.67+/-2.90, 23.46+/-3.13 and 12.60+/-1.52, respectively. The corresponding caffeine contents of these samples were 2.78+/-0.43 (Milo), 3.17+/-0.36 (Bournvita), 0.92+/-0.51 (Rosevita), 1.05+/-0.68 (Enervita), 93.66+/-8.91 (Nescafe), 6.47+/-2.42 (Bongo), 37.22+/-5.34 (Lipton), and 0.21+/-0.11 (Maxwell House decaffeinated coffee). Semi-processed cocoa beverages (Rosevita and Enervita) had significantly (p Nescafe contained significantly (p < 0.05) higher levels of caffeine compared to Maxwell House (decaffeinated coffee) and Bongo. Levels of caffeine in Lipton tea were moderate.

  18. Wake up and smell the coffee. Caffeine, coffee, and the medical consequences.

    Science.gov (United States)

    Chou, T

    1992-11-01

    Caffeine is a methylxanthine whose primary biologic effect is antagonism of the adenosine receptor. Its presence in coffee, tea, soda beverages, chocolate, and many prescription and over-the-counter drugs makes it the most commonly consumed stimulant drug. Initially caffeine increases blood pressure, plasma catecholamine levels, plasma renin activity, serum free fatty acid levels, urine production, and gastric acid secretion. Its long-term effects have been more difficult to substantiate. Most of the caffeine consumed in the United States is in coffee, which contains many other chemicals that may have other biologic actions. The consumption of coffee is a self-reinforcing behavior, and caffeine dependence and addiction are common. Coffee and caffeine intake have been linked to many illnesses, but definitive correlations have been difficult to substantiate. Initial trials showing coffee's association with coronary disease and myocardial infarction have been difficult to reproduce and have many confounding variables. Recent studies showing a larger effect over long follow-up periods and with heavy coffee consumption have again brought the question of the role of coffee in disease states to the fore. Caffeine in average dosages does not seem to increase the risk of arrhythmia. At present there is no convincing evidence that caffeine or coffee consumption increases the risk for any solid tumor. The intake of coffee and caffeine has clearly been decreasing in this country over the past two decades, largely brought about by the increasing health consciousness of Americans. Although there have been many studies that hint that the fears of increased disease with coffee drinking may be warranted, many questions have yet to be answered about the health effects of coffee and caffeine use.

  19. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L. Tea with Symbiotic Consortium of Bacteria and Yeasts

    Directory of Open Access Journals (Sweden)

    Dragoljub D. Cvetković

    2014-01-01

    Full Text Available Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L. with symbiotic consortium of bacteria and yeasts (SCOBY. In this study, lemon balm (Melissa offi cinalis L. was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA, total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH and 1,1-diphenyl-2-picrylhydrazil (DPPH radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4–4.5 g/L, the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

  20. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm
(Melissa officinalis L.) Tea with Symbiotic Consortium 
of Bacteria and Yeasts.

    Science.gov (United States)

    Velićanski, Aleksandra S; Cvetković, Dragoljub D; Markov, Siniša L; Šaponjac, Vesna T Tumbas; Vulić, Jelena J

    2014-12-01

    Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea ( Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm ( Melissa officinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl ( ˙ OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of finished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confirmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. officinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

  1. Estimation of beverage consumption and associated caloric intake in adult Czech population. An observational study.

    Science.gov (United States)

    Adámková, Věra; Hubáček, Jaroslav A; Zimmelová, Petra; Velemínský, Miloš

    2011-01-01

    Food intake is a commonly monitored issue in many studies. In contrast, almost no information has been published on beverage intake in adults. To evaluate beverage intake, we studied a population of 1, 200 adults (656 males and 544 females, aged 18-54 years). The volumes and types of beverages were obtained from self-reported questionnaires. The mean beverage intake was highly variable, with a minimum of 450 mL/day and a maximum of 5,330 mL/day. A mean of 1,575 mL/day was found in the entire population (2,300 mL in males and 840 mL in females). Different patterns in the consumption of beverage types were observed between the males and females. For both males and females, the most common beverage consumed was water followed by tea. The next preferable beverages were alcoholic beer, coffee, and non-alcoholic beer in males and coffee, milk, and alcoholic beer in females. The estimated caloric intake from beverages covers, in most individuals, 10-30% of the recommended daily caloric intake. There is substantial variation among individuals, both in beverage intake and in caloric intake through beverages. The caloric intake from beverages reaches, in some individuals, one-third of the recommended daily caloric rate. © 2011 Neuroendocrinology Letters

  2. Beverage Consumption Patterns among Overweight and Obese African American Women

    Directory of Open Access Journals (Sweden)

    Terryl J. Hartman

    2017-12-01

    Full Text Available The goal of this research was to assess patterns of beverage consumption and the contribution of total beverages and classes of beverages to overall energy intake and weight status. We conducted an analysis in a community-based study of 280 low-income overweight and obese African American women residing in the rural South. Participants provided baseline data including demographic characteristics, weight and two 24-h food and beverage dietary recalls. Mean energy intake from beverages was approximately 273 ± 192 kcal/day or 18.3% of total energy intake. The most commonly reported beverage was plain water, consumed by 88.2% of participants, followed closely by sweetened beverages (soft drinks, fruit drinks, sweetened teas, sweetened coffees and sweetened/flavored waters consumed by 78.9% of participants. In multiple regression analyses total energy and percent energy from beverages and specific categories of beverages were not significantly associated with current body mass index (BMI. It is widely accepted that negative energy balance may lead to future weight loss. Thus, reducing consumption of beverages that contribute energy but not important nutrients (e.g., sugar sweetened beverages could be an effective strategy for promoting future weight loss in this population.

  3. How would you like your tea, vicar?

    Science.gov (United States)

    Jamnadas-Khoda, Benjamin; See, M S; Cubison, Colonel T C; Dheansa, B S

    2010-05-01

    Scald injuries are the commonest cause of paediatric burns leading to hospital admission both in the United Kingdom (National Burn Care Review Committee Report; 2001) and around the world. The cost and significant morbidity resulting from scald injuries reiterates the need for effective prevention campaigns for primary caregivers. The majority of scalds in children occur in the kitchen (49%) at home. Three children a day under the age of 5 (1100/year) are involved in scalds resulting from pulling on a cup of beverage onto themselves. We therefore aim to study the temperature of common beverages made at home and their potential to cause significant thermal injury. Common household beverages were formulated to assess the thermal characteristics. Each beverage was made in a standardized environment with constant ambient temperature of 22 degrees C. Beverages were made in 230 ml ceramic mugs, using boiled water from an electric kettle, instant coffee granules and teabags. Hot milk and hot water were prepared for comparison. Temperature readings were taken from 0 to 10 min. Cooling curves were then plotted. Milky beverages had the lowest starting temperatures (75-77 degrees C). Black tea and black coffee remained at temperatures greater than 65 degrees C despite cooling for 10 min. The addition of sugar did not alter the cooling rate. Similarly there was very little difference in cooling rates for skimmed and full fat milk. Addition of 10 ml rather than 5 ml of milk lowered the starting temperature and increased the cooling rates. Hot beverages can cause significant scald injuries especially in the paediatric population. We demonstrated the potential for a full thickness burn despite cooling for 10 min or the addition of cold milk. Thus the complacent attitude surrounding beverages under such conditions should be abolished. Our work also reiterates the need for education amongst caregivers regarding the handling of hot beverages in order to reduce the number of

  4. Levels of polonium-210 in some beverages and in tobacco

    International Nuclear Information System (INIS)

    Colangelo, C.H.; Huguet, M.R.; Palacios, M.A.; Oliveira, A.A.

    1992-01-01

    The objective of the present work is the estimation of the Polonium-210 content in some beverages and in tobacco, in order to assess the corresponding collective doses to the population in Argentina. Yerba mate, an autochton plant of South America, tea leaves, their infusion and ground coffee were analyzed as well as tobacco. Collective doses due to annual consumption of the beverages described, resulted in values from 6 man.Sv to 1200 man.Sv. Results for Polonium-210 in tobacco ranged from 10 Bq kg -1 . Doses due to the use of tobacco were not assessed since an appropriate metabolic model was not found. (author)

  5. Multiwall carbon nanotube- zirconium oxide nanocomposite hollow fiber solid phase microextraction for determination of polyaromatic hydrocarbons in water, coffee and tea samples.

    Science.gov (United States)

    Yazdi, Mahnaz Nozohour; Yamini, Yadollah; Asiabi, Hamid

    2018-06-15

    The purpose of this study was to evaluate the application of hollow fiber solid-phase microextraction (HF-SPME) followed by HPLC-UV to determine the ultra-trace amounts of polycyclic aromatic hydrocarbons (PAHs) as model analytes in complex coffee and tea samples. HF-SPME can be effectively used as an alternative to the direct immersion SPME (DI-SPME) method in complex matrices. The DI-SPME method suffers from serious limitation in dirty and complicated matrices with low sample clean-up, while the HF-SPME method has high clean-up and selectivity due to the high porosity of hollow fiber that can pick out analyte from complicated matrices. As a hollow fiber sorbent, a novel multiwall carbon nanotube/zirconium oxide nanocomposite (MWCNT/ZrO 2 ) was fabricated. The excellent adsorption of PAHs on the sorbent was attributed to the dominant roles of π-π stacking interaction and hydrophobic interaction. Under the optimized extraction conditions, the wide linear range of 0.1-200 μg L -1 with coefficients of determination better than 0.998 and low detection limits of 0.033-0.16 μg L -1 with satisfactory precision (RSD tea samples were in the range of 92.0-106.0%. Compared to other methods, MWCNT/ZrO 2 hollow fiber solid phase microextraction demonstrated a good capability for determination of PAHs in complex coffee and tea samples. Copyright © 2018 Elsevier B.V. All rights reserved.

  6. Consumer perception of astringency in clear acidic whey protein beverages.

    Science.gov (United States)

    Childs, Jessica L; Drake, MaryAnne

    2010-01-01

    Acidic whey protein beverages are a growing component of the functional food and beverage market. These beverages are also astringent, but astringency is an expected and desirable attribute of many beverages (red wine, tea, coffee) and may not necessarily be a negative attribute of acidic whey protein beverages. The goal of this study was to define the consumer perception of astringency in clear acidic whey protein beverages. Six focus groups (n=49) were held to gain understanding of consumer knowledge of astringency. Consumers were presented with beverages and asked to map them based on astringent mouthfeel and liking. Orthonasal thresholds for whey protein isolate (WPI) in water and flavored model beverages were determined using a 7-series ascending forced choice method. Mouthfeel/basic taste thresholds were determined for WPI in water. Acceptance tests on model beverages were conducted using consumers (n=120) with and without wearing nose clips. Consumers in focus groups were able to identify astringency in beverages. Astringency intensity was not directly related to dislike. The orthonasal threshold for WPI in water was lower (P astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products. © 2010 Institute of Food Technologists®

  7. Relationship between tea drinking and bone mineral density in Bushehr population

    Directory of Open Access Journals (Sweden)

    Somayeh Amiri

    2011-09-01

    Full Text Available Background: Tea consumption is common throughout the world, especially in Iran and it was known as the most common beverages. Several studies evaluated negative effect of coffee and relationship between its caffeine content with bone density. But relationship between tea drinking and bone mineral density is less observed. Considering high amount of tea consumption and prevalence of osteoporosis in Iran, it is important to investigate this relationship.Materials and Method: Population study includes 1125 subjects (aged 20- 72 years randomly selected by cluster sampling in Bushehr, who participated in general project of prevention and treatment of osteoporosis. The participants were categorized based on degree of tea consumption: high tea drinkers (more than 4 cups of tea per day and low tea drinkers (equal or less than 4 cups of tea per day.Results: In high tea drinkers, mean score for bone density was significantly higher in neck and total femur. But this difference in isolated groups (according to sex, age and both of them was not seen.Conclusion: The result of this study indicates on a direct relationship between tea drinking and increasing of bone mineral density. Moreover, it shows the prevalence of osteoporosis is lower in people who have a regular daily habit of tea consumption

  8. Tea-drinking habit among new university students: Associated factors

    Directory of Open Access Journals (Sweden)

    Hsiu Chen Tseng

    2014-02-01

    Full Text Available The habit of drinking tea is highly prevalent in Asian countries. The aim of this study was to investigate the prevalence of tea drinking and to explore the correlated factors on tea drinking among young new students in the university, using a validated self-reported questionnaire. This study was carried out with 5936 new students in a university in Taiwan. It comprised a self-administered structured questionnaire, including items related to personal and medical history, and lifestyle habits, using the Pittsburgh Sleep Quality Index (PSQI and the 12-item Chinese Health Questionnaire (CHQ-12. Anthropometric measurements and laboratory tests were also performed. In total, 2065 (36.1% students were in the tea-drinking group. Multiple logistic regression analysis showed the following factors were significant predictors of tea drinking: postgraduate students (p < 0.001, coffee drinking (p < 0.001, alcohol drinking (p < 0.001, minor mental morbidity (p = 0.009, poorer sleepers (p = 0.037, higher body mass index (p = 0.004, and sugar-sweetened beverage consumption (p < 0.001. Our data showed that the tea-drinking habit was correlated with higher body mass index, which was contrary to the findings of a previous study. In clinical practice, perhaps we could consider more tea-drinking-related factors when we suggest tea consumption.

  9. Risks associated with consumption of herbal teas.

    Science.gov (United States)

    Manteiga, R; Park, D L; Ali, S S

    1997-01-01

    Plants have been used for medicinal purposes for centuries. Health-oriented individuals are turning to herbal teas as alternatives to caffeinated beverages such as coffee, tea, and cocoa and for low-caloric supplements. The popularity of herbal tea consumption has increased significantly during the past two decades in the U.S. Hundreds of different teas made up of varied mixtures of roots, leaves, seeds, barks, or other parts of shrubs, vines, or trees are sold in health food stores. Although chemists have been characterizing toxic plant constituents for over 100 years, toxicological studies of herbal teas have been limited and, therefore, the safety of many of these products is unknown. Plants synthesize secondary metabolites that are not essential in the production of energy and whose role may be in the defense mechanisms as plant toxins to their interactions with other plants, herbivores, and parasites. Pyrrolizidine alkaloids (PAs) were among the first naturally occurring carcinogens identified in plant products, and their presence in herbal teas is a matter of public health significance. Some herbal tea mixtures and single-ingredient herbal teas have been analyzed for toxic/mutagenic potential by bioassay and chromatographic techniques. Numerous human and animal intoxications have been associated with naturally occurring components, including pyrrolizidine alkaloids, tannins, and safrole. Thus, the prevention of human exposure to carcinogens or mutagens present in herbal tea mixture extracts is crucial. Preparation of infusion drinks prepared from plants appears to concentrate biologically active compounds and is a major source of PA poisoning. The quantity and consumption over a long period of time is of major concern. It is recommended that widespread consumption of herbal infusions should be minimized until data on the levels and varieties of carcinogens, mutagens, and toxicants are made available.

  10. Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists.

    Science.gov (United States)

    Gotow, Naomi; Moritani, Ami; Hayakawa, Yoshinobu; Akutagawa, Akihito; Hashimoto, Hiroshi; Kobayakawa, Tatsu

    2015-06-01

    In order to develop products that are acceptable to consumers, it is necessary to incorporate consumers' intentions into products' characteristics. Therefore, investigation of consumers' perceptions of the taste or smell of common beverages provides information that should be useful in predicting market responses. In this study, we sought to develop a time-intensity evaluation system for consumer panels. Using our system, we performed time-intensity evaluation of flavor attributes (bitterness and retronasal aroma) that consumers perceived after swallowing a coffee beverage. Additionally, we developed quantitative evaluation methods for determining whether consumer panelists can properly perform time-intensity evaluation. In every trial, we fitted an exponential function to measured intensity data for bitterness and retronasal aroma. The correlation coefficients between measured time-intensity data and the fitted exponential curves were greater than 0.8 in about 90% of trials, indicating that we had successfully developed a time-intensity system for use with consumer panelists, even after just a single training trial using a nontrained consumer. We classified participants into two groups based on their consumption of canned coffee beverages. Significant difference was observed in only AUC of sensory modality (bitterness compared with retronasal aroma) among conventional TI parameters using two-way ANOVA. However, three-way ANOVA including a time course revealed significant difference between bitterness and retronasal aroma in the high-consumption group. Moreover, the high-consumption group more easily discriminated between bitterness and retronasal aroma than the low-consumption group. This finding implied that manufacturers should select consumer panelists who are suitable for their concepts of new products. © 2015 Institute of Food Technologists®

  11. Development of Cardamom (Amomum cardamomum Herbal Coffee Beverages: A study of physicochemical characteristic and consumer perception towards sensory properties

    Directory of Open Access Journals (Sweden)

    Noor Ariefandi

    2015-03-01

    Full Text Available Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia, Panax (from the genus of Panax L. and Habbatussauda (black cumin/black seed/Nigella sativa in the coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a health benefit which are possessed by the herbs used. Cardamom (Amonum cardomum is commonly recognized as a food spices to add flavor to dishes. Cardamom is also known as a herb that possess health benefit such as the medicine for tonsil and throat inflammation, fever, asthma and fatigue reliever. This research was aimed to develop a herbal coffee containing the extract of cardamom and to study the characteristic of herbal coffee obtained physicochemically and by sensory analysis. Crystallized coffee and sugar mixture was blended with cardamom extract by several ratio, which were 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50% to obtain ready to drink cardamom herbal coffee. The mixtures and control (without the addition of cardamom were then subjected for consumer perception by testing it to 30 panelist based on hedonic sensory test. The 3 mixtures that were choosen were then analysed for its physicochemical characteristic such as its powder and brewing appearrance, insoluble solids, reducing sugar and caffein concentration. The result showed that the addition of 10%, 20% and 30% cardamom extracthad good preferences to consumer, which 10% of addition resulted the highest preferences. The hedonic sensory test resulted the preferences of the aforementioned herbal coffee on color, aroma, taste and flavor was 3.37; 3.14; 3.30; 3.27 and 3.37 (on scale 1 to 5, respectively, representing moderately like to like preferences.The physiscochemical analysis show that the mixture contain 0.17% of insoluble solid, 0.13% of reducing sugar and 0.45% caffeine which comply

  12. Acute effects of ingesting Java Fit™ energy extreme functional coffee on resting energy expenditure and hemodynamic responses in male and female coffee drinkers

    Directory of Open Access Journals (Sweden)

    Willoughby Darryn S

    2007-10-01

    Full Text Available Abstract Background The purpose of this study was to examine the effects of a functional coffee beverage containing additional caffeine, green tea extracts, niacin and garcinia cambogia to regular coffee to determine the effects on resting energy expenditure (REE and hemodynamic variables. Methods Subjects included five male (26 ± 2.1 y, 97.16 ± 10.05 kg, 183.89 ± 6.60 cm and five female (28.8 ± 5.3 y, 142.2 ± 12.6 lbs regular coffee drinkers. Subjects fasted for 10 hours and were assessed for 1 hour prior (PRE and 3 hours following 1.5 cups of coffee ingestion [JavaFit™ Energy Extreme (JF ~400 mg total caffeine; Folgers (F ~200 mg total caffeine] in a double-blind, crossover design. REE, resting heart rate (RHR, and systolic (SBP and diastolic (DBP blood pressure was assessed at PRE and 1, 2, and 3-hours post coffee ingestion. Data were analyzed by three-factor repeated measures ANOVA (p Results JF trial resulted in a significant main effect for REE (p 2 (p Conclusion Results from this study suggest that JavaFit™ Energy Extreme coffee is more effective than Folgers regular caffeinated coffee at increasing REE in regular coffee drinkers for up to 3 hours following ingestion without any adverse hemodynamic effects.

  13. Coffee consumption and risk of incident gout in women: the Nurses' Health Study.

    Science.gov (United States)

    Choi, Hyon K; Curhan, Gary

    2010-10-01

    Coffee is one of the most widely consumed beverages in the world and may affect the risk of gout via various mechanisms, but prospective data on the relation between coffee intake and the risk of incident gout are limited. Over a 26-y period, we prospectively examined the relation between coffee intake and risk of incident gout in 89,433 female participants in the Nurses' Health Study. We assessed the consumption of coffee, decaffeinated coffee, tea, and total caffeine in participants every 2-4 y through validated questionnaires. We used a supplementary questionnaire to ascertain whether participants met the survey criteria of the American College of Rheumatology for gout. During the 26 y of follow-up, we documented 896 confirmed incident cases of gout. There was an inverse association between higher coffee intake and the risk of gout. The multivariate relative risks (RRs) for incident gout according to coffee-consumption categories [ie, 0, 1-237, 238-947, and ≥948 mL coffee/d (237 mL = one 8-ounce cup)] were 1.00, 0.97, 0.78 (95% CI: 0.64, 0.95), and 0.43 (95% CI: 0.30, 0.61; P for trend coffee, the multivariate RRs according to consumption categories (0, 1-237, and ≥237 mL decaffeinated coffee/d) were 1.00, 1.02, and 0.77 (95% CI: 0.63, 0.95; P for trend = 0.02), respectively. There was an inverse association between total caffeine from all sources and the risk of gout; the multivariate RR of the highest quintile compared with the lowest quintile was 0.52 (95% CI: 0.41, 0.68; P for trend coffee consumption is associated with a lower risk of incident gout in women.

  14. Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract

    Directory of Open Access Journals (Sweden)

    Essawet Najmi Ahmed

    2015-01-01

    Full Text Available Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry® products, which derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and health-enhancing potential. Samples of fermentation broths enriched with CoffeeBerry® extract and traditional Kombucha were analysed. The fermentation was performed in a bioreactor at 28±1°C for nine days. The results showed that the CoffeeBerry® extract has contributed to a faster fermentation of cultivation medium. Some individual polyphenolic compounds and catehins in fermentation broth samples were identified and quantified by High Performance Liquid Chromatography (HPLC. Among the bioactive compounds present in investigated samples obtained during Kombucha fermentation of the sweetened black tea enriched with CoffeeBerry® extract, chlorogenic acid (188.94-458.56 μg/mL was the predominant. The antioxidant activity of investigated samples was tested by measuring their ability to scavenge DPPH and reactive hydroxyl radicals by electron spin resonance (ESR spectroscopy. The scavenging activities on DPPH and hydroxyl radicals were increased with duration of fermentation. IC50 values for Kombucha fermentation broth enriched with CoffeBerry®, based on DPPH and hydroxyl radical scavenging activities, were in the range 26.33-170.13 μL/mL and 11.33-102.22 μL/mL, respectively.

  15. Sources of Caffeine in Diets of US Children and Adults: Trends by Beverage Type and Purchase Location

    OpenAIRE

    Adam Drewnowski; Colin D. Rehm

    2016-01-01

    New sources of caffeine, besides coffee and tea, have been introduced into the US food supply. Data on caffeine consumption age and purchase location can help guide public health policy. National Health and Nutrition Examination Surveys (NHANES) were used to estimate population-level caffeine intakes, using data from 24-h dietary recall. First, caffeine intakes by age-group and beverage type were estimated using the most recent 2011?2012 data (n = 7456). Second, fourteen years trends in caffe...

  16. Beverage Intake, Smoking Behavior, and Alcohol Consumption in Contemporary China—A Cross-Sectional Analysis from the 2011 China Health and Nutrition Survey

    Directory of Open Access Journals (Sweden)

    Yen-Han Lee

    2017-05-01

    Full Text Available Chinese residents enjoy various types of beverages in their daily life. With the rapid Westernization of contemporary China, several adverse health concerns—such as diabetes linked to sweetened beverages—have emerged. Until now, no research that examines associations between beverage consumption and smoking/drinking behaviors has been made available, despite the large Chinese populations partaking in such activities. We conducted a cross-sectional study to explore the association between beverage intake frequencies and smoking/drinking behaviors in 12,634 adult respondents who participated in the latest wave (2011 of the China Health and Nutrition Survey (CHNS. Further, we applied Tukey’s Honest Significance test for pairwise comparisons. We defined the consumption categories as daily (at least one serving per day, weekly (less than one serving per day, at least one serving per week, monthly (less than one serving per week, at least one serving per month, and less than monthly or none—for sweetened beverage, water, tea, and coffee consumptions. The data showed that both tea and sweetened beverages are associated with smoking/drinking behaviors. Compared to respondents who consume tea and sweetened beverages daily, the odds of smoking behaviors are lower for those who consume such beverages less frequently. Further policy implications are discussed, including higher taxes on sweetened beverages and lessons from other countries.

  17. Hydrophilic interaction chromatography coupled matrix assisted laser desorption/ionization mass spectrometry for molecular analysis of organic compounds in medicines, tea, and coffee.

    Science.gov (United States)

    Wang, Ren-Qi; Bao, Kai; Croué, Jean-Philippe; Ng, Siu Choon

    2013-11-21

    Natural occurring organic compounds from food, natural organic matter, as well as metabolic products have received intense attention in current chemical and biological studies. Examination of unknown compounds in complex sample matrices is hampered by the limited choices for data readout and molecular elucidation. Herein, we report a generic method of hydrophilic interaction chromatography (HILIC) coupled with matrix assisted laser desorption/ionization mass spectrometry (MALDI-MS) for the rapid characterization of ingredients in pharmaceutical compounds, tea, and coffee. The analytes were first fractionated using a cationic HILIC column prior to MALDI-MS analyses. It was found that the retention times of a compound arising from different samples were consistent under the same conditions. Accordingly, molecules can be readily characterized by both the mass and chromatographic retention time. The retention behaviors of acidic and basic compounds on the cationic HILIC column were found to be significantly influenced by the pH of mobile phases, whereas neutral compounds depicted a constant retention time at different pH. The general HILIC-MALDI-MS method is feasible for fast screening of naturally occurring organic compounds. A series of homologs can be determined if they have the same retention behavior. Their structural features can be elucidated by considering their mass differences and hydrophilic properties as determined by HILIC chromatogram.

  18. Hydrophilic interaction chromatography coupled matrix assisted laser desorption/ionization mass spectrometry for molecular analysis of organic compounds in medicines, tea, and coffee

    KAUST Repository

    Wang, Renqi

    2013-01-01

    Natural occurring organic compounds from food, natural organic matter, as well as metabolic products have received intense attention in current chemical and biological studies. Examination of unknown compounds in complex sample matrices is hampered by the limited choices for data readout and molecular elucidation. Herein, we report a generic method of hydrophilic interaction chromatography (HILIC) coupled with matrix assisted laser desorption/ionization mass spectrometry (MALDI-MS) for the rapid characterization of ingredients in pharmaceutical compounds, tea, and coffee. The analytes were first fractionated using a cationic HILIC column prior to MALDI-MS analyses. It was found that the retention times of a compound arising from different samples were consistent under the same conditions. Accordingly, molecules can be readily characterized by both the mass and chromatographic retention time. The retention behaviors of acidic and basic compounds on the cationic HILIC column were found to be significantly influenced by the pH of mobile phases, whereas neutral compounds depicted a constant retention time at different pH. The general HILIC-MALDI-MS method is feasible for fast screening of naturally occurring organic compounds. A series of homologs can be determined if they have the same retention behavior. Their structural features can be elucidated by considering their mass differences and hydrophilic properties as determined by HILIC chromatogram. © 2013 The Royal Society of Chemistry.

  19. Lowered risk of nasopharyngeal carcinoma and intake of plant vitamin, fresh fish, green tea and coffee: a case-control study in Taiwan.

    Directory of Open Access Journals (Sweden)

    Wan-Lun Hsu

    Full Text Available A case-control study was conducted to evaluate the role of adult diet on nasopharyngeal carcinoma (NPC in Taiwan.A total of 375 incident NPC cases and 327 controls matched to the cases on sex, age, and residence were recruited between July 1991 and December 1994. A structured questionnaire inquiring complete dietary history, socio-demographic characteristics, and other potential confounding factors was used in the personal interview. Unconditional logistic regression analysis was used to estimate multivariate-adjusted odds ratio (OR(adj with 95% confidence interval (CI after accounting for known risk factors.Fresh fish (OR(adj, 0.56; 95% CI, 0.38-0.83 for the highest vs. lowest tertile of intake, green tea (OR(adj, 0.61; 95% CI, 0.40-0.91 for drinking ≥1 times/week vs. never and coffee (OR(adj, 0.56; 95% CI, 0.37-0.85 for drinking ≥0.5 times/week vs. never were inversely associated with the NPC risk. No association with NPC risk was observed for the intake of meats, salted fish, fresh vegetables, fruits and milk. Intake of vitamin A from plant sources was associated with a decreased NPC risk (OR(adj, 0.62; 95% CI, 0.41-0.94 for the highest vs. lowest tertile.The study findings suggest that certain adult dietary patterns might protect against the development of NPC.

  20. Coffee and Liver Disease.

    Science.gov (United States)

    Wadhawan, Manav; Anand, Anil C

    2016-03-01

    Coffee is the most popular beverage in the world. Consumption of coffee has been shown to benefit health in general, and liver health in particular. This article reviews the effects of coffee intake on development and progression of liver disease due to various causes. We also describe the putative mechanisms by which coffee exerts the protective effect. The clinical evidence of benefit of coffee consumption in Hepatitis B and C, as well as nonalcoholic fatty liver disease and alcoholic liver disease, has also been presented. Coffee consumption is associated with improvement in liver enzymes (ALT, AST, and GGTP), especially in individuals with risk for liver disease. Coffee intake more than 2 cups per day in patients with preexisting liver disease has been shown to be associated with lower incidence of fibrosis and cirrhosis, lower hepatocellular carcinoma rates, as well as decreased mortality.

  1. Hot tea and tiny tots don't mix: A cross-sectional survey on hot beverage scalds.

    Science.gov (United States)

    Burgess, J D; Kimble, R M; Watt, K A; Cameron, C M

    2017-12-01

    Hot beverage scalds are a leading cause of burns in young children. The aim of this study was to look at the circumstances surrounding these injuries in terms of setting, mechanism, supervision and first aid to inform a prevention campaign. A cross-sectional study was delivered via iPad to parents and caregivers presenting with a child aged 0-36 months with a hot beverage scald at a major paediatric burns centre. Of the 101 children aged 0-36 months that presented with a hot beverage scald over a 12-month period, 54 participants were included. The scald aetiology was as expected with the peak prevalence in children aged 6-24 months, pulling a cup of hot liquid down over themselves. The majority of injuries occurred in the child's home and were witnessed by the caregiver or parent. The supervising adult was often in close proximity when the scald occurred. Less than a third (28%) of participants received recommended first aid treatment at the scene, with an additional 18% receiving this treatment with three hours of the injury-usually at an emergency department. While the aetiology of these scalds were as expected, the low use of recommended burn first aid was of concern. Although supervision was present in almost all cases, with the parent/caregiver close-by, this proximity still permitted injury. Attentiveness and continuity of supervision, which can be difficult with competing parental demands, appear to play a more important role role; as do considerations of other safety mechanisms such as hazard reduction through keeping hot drinks out of reach and engineering factors such as improved cup design. By incorporating the findings from this study and other research into a hot beverage scald prevention campaign, we hope to see a change in knowledge and behaviour in parents and caregivers of young children, and ultimately a reduction in the incidence of hot beverage scalds. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  2. [The relationship between the popular beverages in Korea and reported postprandial heartburn].

    Science.gov (United States)

    Kim, Young Kwan; Moon, Jeong Seop; Ryu, Soo Hyung; Lee, Jung Hwan; Kim, You Sun

    2010-02-01

    The aim of this study was to investigate the frequency of heartburn produced by beverages available in Korea and to clarify the mechanism causing heartburn. We measured pH, titratable acidity, and osmolality of 35 beverages in vitro and correlated them with the severity of heartburn reported by questionnaire in 382 patients from November 2004 to June 2005. Coffee (1.15) and soju (1.12) showed the highest heartburn score, while oolong tea (0.17) and carrot juice (0.18) showed the lowest heartburn score among all beverages. Titratable acidity of citrus juices correlated with heartburn (r=0.78; p=0.023). Soft drinks had the lowest pH, which was unrelated with heartburn scores (r=-0.54; p=0.460). Increasing pH among alcoholic beverages was correlated with heartburn scores (r=0.84; p=0.037), and osmolality was inversely associated with heartburn scores (r=-0.86; p=0.028). The heartburn score of decaffeinated coffee was significantly lower than that of regular coffee (pheartburn than low-fat milk (p=0.008). Our findings provide dietary information that helps to select appropriate beverages to the patients with heartburn.

  3. Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages.

    Science.gov (United States)

    Yu, Peigen; Low, Mei Yin; Zhou, Weibiao

    2018-01-01

    In order to develop products that would be preferred by consumers, the effects of the chemical compositions of ready-to-drink green tea beverages on consumer liking were studied through regression analyses. Green tea model systems were prepared by dosing solutions of 0.1% green tea extract with differing concentrations of eight flavour keys deemed to be important for green tea aroma and taste, based on a D-optimal experimental design, before undergoing commercial sterilisation. Sensory evaluation of the green tea model system was carried out using an untrained consumer panel to obtain hedonic liking scores of the samples. Regression models were subsequently trained to objectively predict the consumer liking scores of the green tea model systems. A linear partial least squares (PLS) regression model was developed to describe the effects of the eight flavour keys on consumer liking, with a coefficient of determination (R 2 ) of 0.733, and a root-mean-square error (RMSE) of 3.53%. The PLS model was further augmented with an artificial neural network (ANN) to establish a PLS-ANN hybrid model. The established hybrid model was found to give a better prediction of consumer liking scores, based on its R 2 (0.875) and RMSE (2.41%). Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Intake of Japanese and Chinese teas reduces risk of Parkinson's disease.

    Science.gov (United States)

    Tanaka, Keiko; Miyake, Yoshihiro; Fukushima, Wakaba; Sasaki, Satoshi; Kiyohara, Chikako; Tsuboi, Yoshio; Yamada, Tatsuo; Oeda, Tomoko; Miki, Takami; Kawamura, Nobutoshi; Sakae, Nobutaka; Fukuyama, Hidenao; Hirota, Yoshio; Nagai, Masaki

    2011-07-01

    Studies that have addressed the association between the intake of coffee or caffeine and Parkinson's disease (PD) were conducted mainly in Western countries. Little is known about this relationship in an Asian population. Therefore, we performed an assessment of the association of the intake of coffee, other caffeine-containing beverages, and caffeine with the risk of PD in Japan. The study involved 249 PD cases and 368 control subjects. Information on dietary factors was obtained through a self-administered diet history questionnaire. Adjustment was made for sex, age, region of residence, educational level, pack-years of smoking, body mass index, the dietary glycemic index, and intake of cholesterol, vitamin E, β-carotene, vitamin B(6,) alcohol, and iron. Intake of coffee, black tea, and Japanese and Chinese teas was significantly inversely associated with the risk of PD: the adjusted odds ratios in comparison of the highest with the lowest quartile were 0.52, 0.58, and 0.59, respectively (95% confidence intervals = 0.30-0.90, 0.35-0.97, and 0.35-0.995, respectively). A clear inverse dose-response relationship between total caffeine intake and PD risk was observed. We confirmed that the intake of coffee and caffeine reduced the risk of PD. Furthermore, this is the first study to show a significant inverse relationship between the intake of Japanese and Chinese teas and the risk of PD. Copyright © 2011 Elsevier Ltd. All rights reserved.

  5. Association between excess weight and beverage portion size consumed in Brazil

    Directory of Open Access Journals (Sweden)

    Ilana Nogueira Bezerra

    2018-02-01

    Full Text Available ABSTRACT OBJECTIVE To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals. The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income, and nutritional status. We tested the association between portion size and excess weight using Poisson regression, adjusted for age, sex, income, and total energy intake. RESULTS The most frequently consumed beverages in Brazil were coffee and tea, followed by 100% fruit juices, soft drinks, and milk. Alcoholic beverages presented the highest average in the portion size consumed, followed by soft drinks, 100% fruit juice, fruit drink, and milk. Portion size showed positive association with excess weight only in the soft drink (PR = 1.19, 95%CI 1.10–1.27 and alcoholic beverage groups (PR = 1.20, 95%CI, 1.11–1.29, regardless of age, sex, income, and total energy intake. CONCLUSIONS Alcoholic beverages and soft drinks presented the highest averages in portion size and positive association with excess weight. Public health interventions should address the issue of portion sizes offered to consumers by discouraging the consumption of large portions, especially sweetened and low nutritional beverages.

  6. Ion beam analysis of ground coffee and roasted coffee beans

    International Nuclear Information System (INIS)

    Debastiani, R.; Santos, C.E.I. dos; Yoneama, M.L.; Amaral, L.; Dias, J.F.

    2014-01-01

    The way that coffee is prepared (using roasted ground coffee or roasted coffee beans) may influence the quality of beverage. Therefore, the aim of this work is to use ion beam techniques to perform a full elemental analysis of packed roasted ground coffee and packed roasted coffee beans, as well as green coffee beans. The samples were analyzed by PIXE (particle-induced X-ray emission). Light elements were measured through RBS (Rutherford backscattering spectrometry) experiments. Micro-PIXE experiments were carried out in order to check the elemental distribution in the roasted and green coffee beans. In general, the elements found in ground coffee were Mg, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Rb and Sr. A comparison between ground coffee and grinded roasted beans shows significant differences for several elements. Elemental maps reveal that P and K are correlated and practically homogeneously distributed over the beans

  7. Ion beam analysis of ground coffee and roasted coffee beans

    Energy Technology Data Exchange (ETDEWEB)

    Debastiani, R., E-mail: rafa_debas@yahoo.com.br; Santos, C.E.I. dos; Yoneama, M.L.; Amaral, L.; Dias, J.F.

    2014-01-01

    The way that coffee is prepared (using roasted ground coffee or roasted coffee beans) may influence the quality of beverage. Therefore, the aim of this work is to use ion beam techniques to perform a full elemental analysis of packed roasted ground coffee and packed roasted coffee beans, as well as green coffee beans. The samples were analyzed by PIXE (particle-induced X-ray emission). Light elements were measured through RBS (Rutherford backscattering spectrometry) experiments. Micro-PIXE experiments were carried out in order to check the elemental distribution in the roasted and green coffee beans. In general, the elements found in ground coffee were Mg, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Rb and Sr. A comparison between ground coffee and grinded roasted beans shows significant differences for several elements. Elemental maps reveal that P and K are correlated and practically homogeneously distributed over the beans.

  8. Sources of Caffeine in Diets of US Children and Adults: Trends by Beverage Type and Purchase Location

    Science.gov (United States)

    Drewnowski, Adam; Rehm, Colin D.

    2016-01-01

    New sources of caffeine, besides coffee and tea, have been introduced into the US food supply. Data on caffeine consumption age and purchase location can help guide public health policy. National Health and Nutrition Examination Surveys (NHANES) were used to estimate population-level caffeine intakes, using data from 24-h dietary recall. First, caffeine intakes by age-group and beverage type were estimated using the most recent 2011–2012 data (n = 7456). Second, fourteen years trends in caffeine consumption, overall and by beverage type, were evaluated for adults and children. Trend analyses were conducted by age groups. Last, trends in caffeine intakes by purchase location and beverage type were estimated. In 2011–2012, children aged four to eight years consumed the least caffeine (15 mg/day), and adults aged 51–70 years consumed the most (213 mg/day). The population mean (age ≥ four years) was 135 mg/day, driven largely by coffee (90 mg/day), tea (25 mg/day), and soda (21 mg/day). For the 14–19 years and 20–34 years age-groups, energy drinks contributed 6 mg/day (9.9%) and 5 mg/day (4.5%), respectively. The bulk of caffeine came from store-bought coffee and tea. Among both children and adults combined, caffeine intakes declined from 175 mg/day (1999–2000) to 142 mg/day (2011–2012), largely driven by a drop in caffeine from soda (41 mg/day to 21 mg/day). Store-bought coffee and tea remain principal drivers of caffeine intake in the US. Sodas and energy drinks make minor contributions to overall caffeine intakes. PMID:26978391

  9. Sources of Caffeine in Diets of US Children and Adults: Trends by Beverage Type and Purchase Location.

    Science.gov (United States)

    Drewnowski, Adam; Rehm, Colin D

    2016-03-10

    New sources of caffeine, besides coffee and tea, have been introduced into the US food supply. Data on caffeine consumption age and purchase location can help guide public health policy. National Health and Nutrition Examination Surveys (NHANES) were used to estimate population-level caffeine intakes, using data from 24-h dietary recall. First, caffeine intakes by age-group and beverage type were estimated using the most recent 2011-2012 data (n = 7456). Second, fourteen years trends in caffeine consumption, overall and by beverage type, were evaluated for adults and children. Trend analyses were conducted by age groups. Last, trends in caffeine intakes by purchase location and beverage type were estimated. In 2011-2012, children aged four to eight years consumed the least caffeine (15 mg/day), and adults aged 51-70 years consumed the most (213 mg/day). The population mean (age ≥ four years) was 135 mg/day, driven largely by coffee (90 mg/day), tea (25 mg/day), and soda (21 mg/day). For the 14-19 years and 20-34 years age-groups, energy drinks contributed 6 mg/day (9.9%) and 5 mg/day (4.5%), respectively. The bulk of caffeine came from store-bought coffee and tea. Among both children and adults combined, caffeine intakes declined from 175 mg/day (1999-2000) to 142 mg/day (2011-2012), largely driven by a drop in caffeine from soda (41 mg/day to 21 mg/day). Store-bought coffee and tea remain principal drivers of caffeine intake in the US. Sodas and energy drinks make minor contributions to overall caffeine intakes.

  10. Sources of Caffeine in Diets of US Children and Adults: Trends by Beverage Type and Purchase Location

    Directory of Open Access Journals (Sweden)

    Adam Drewnowski

    2016-03-01

    Full Text Available New sources of caffeine, besides coffee and tea, have been introduced into the US food supply. Data on caffeine consumption age and purchase location can help guide public health policy. National Health and Nutrition Examination Surveys (NHANES were used to estimate population-level caffeine intakes, using data from 24-h dietary recall. First, caffeine intakes by age-group and beverage type were estimated using the most recent 2011–2012 data (n = 7456. Second, fourteen years trends in caffeine consumption, overall and by beverage type, were evaluated for adults and children. Trend analyses were conducted by age groups. Last, trends in caffeine intakes by purchase location and beverage type were estimated. In 2011–2012, children aged four to eight years consumed the least caffeine (15 mg/day, and adults aged 51–70 years consumed the most (213 mg/day. The population mean (age ≥ four years was 135 mg/day, driven largely by coffee (90 mg/day, tea (25 mg/day, and soda (21 mg/day. For the 14–19 years and 20–34 years age-groups, energy drinks contributed 6 mg/day (9.9% and 5 mg/day (4.5%, respectively. The bulk of caffeine came from store-bought coffee and tea. Among both children and adults combined, caffeine intakes declined from 175 mg/day (1999–2000 to 142 mg/day (2011–2012, largely driven by a drop in caffeine from soda (41 mg/day to 21 mg/day. Store-bought coffee and tea remain principal drivers of caffeine intake in the US. Sodas and energy drinks make minor contributions to overall caffeine intakes.

  11. Evaluation of sensory panels of consumers of specialty coffee beverages using the boosting method in discriminant analysis

    Directory of Open Access Journals (Sweden)

    Gilberto Rodrigues Liska

    2015-12-01

    Full Text Available Automatic classification methods have been widely used in numerous situations and the boosting method has become known for use of a classification algorithm, which considers a set of training data and, from that set, constructs a classifier with reweighted versions of the training set. Given this characteristic, the aim of this study is to assess a sensory experiment related to acceptance tests with specialty coffees, with reference to both trained and untrained consumer groups. For the consumer group, four sensory characteristics were evaluated, such as aroma, body, sweetness, and final score, attributed to four types of specialty coffees. In order to obtain a classification rule that discriminates trained and untrained tasters, we used the conventional Fisher’s Linear Discriminant Analysis (LDA and discriminant analysis via boosting algorithm (AdaBoost. The criteria used in the comparison of the two approaches were sensitivity, specificity, false positive rate, false negative rate, and accuracy of classification methods. Additionally, to evaluate the performance of the classifiers, the success rates and error rates were obtained by Monte Carlo simulation, considering 100 replicas of a random partition of 70% for the training set, and the remaining for the test set. It was concluded that the boosting method applied to discriminant analysis yielded a higher sensitivity rate in regard to the trained panel, at a value of 80.63% and, hence, reduction in the rate of false negatives, at 19.37%. Thus, the boosting method may be used as a means of improving the LDA classifier for discrimination of trained tasters.

  12. Consumption of high doses of chlorogenic acid, present in coffee, or of black tea increases plasma total homocysteine concentrations in humans

    NARCIS (Netherlands)

    Olthof, M. R.; Hollman, Peter C H; Zock, Peter L; Katan, M. B.

    2001-01-01

    Background: In population studies, high intakes of coffee are associated with raised concentrations of plasma homocysteine, a predictor of risk of cardiovascular disease. Chlorogenic acid is a major polyphenol in coffee; coffee drinkers consume up to I g chlorogenic acid/d. Objective: We studied

  13. The role of fermentable carbohydrates and beverages in the symptomatology of functional gastrointestinal disease.

    Science.gov (United States)

    Moding, Magnus; Ohlsson, Bodil

    2017-11-01

    The pathophysiology behind functional gastrointestinal disease (FGID) has not been defined, but an intestinal accumulation of fermentable short-chain carbohydrates (FODMAPs) is thought to be involved. A restricted coffee intake is recommended. The aim was to investigate if symptoms of FGID were associated with intake of certain foods (including FODMAPs), as well as beverages (including coffee and tea). Data were used from participants, age range 45-75 years, who had answered the EpiHealth questionnaire about their background factors, health status and intake of food and beverages. After exclusion of organic bowel diseases, 16,840 participants remained. The impact of food and beverages on functional abdominal pain, functional bloating, functional constipation and functional diarrhea were examined by adjusted binary logistic regression. Wholemeal bread (Swedish cracker) (OR: 1.361; 95% CI: 1.001-1.851) and white bread (low fiber content) (OR: 1.527; 95% CI: 1.075-2.169) were associated with constipation, whereas soft wholemeal bread (high fiber content) was associated with diarrhea (OR: 1.601; 95% CI: 1.040-2.463). Cheese was associated with bloating (OR: 1.460; 95% CI: 1.004-2.123). A high tea intake was associated with abdominal pain (p for trend =.003), bloating (p for trend = .039) and diarrhea (p for trend <.001), whereas coffee intake was associated with a decreased risk of abdominal pain (p for trend = .002) and bloating (p for trend = .007). High soda intake associated with abdominal pain and bloating and juice with diarrhea. There are weak associations between intake of grain and dairy products and FGID symptoms. Tea is associated with increased risks, whereas coffee is associated with lower risks, of FGID symptoms.

  14. Metabolic variation and antioxidant potential of Malus prunifolia (wild apple) compared with high flavon-3-ol containing fruits (apple, grapes) and beverage (black tea).

    Science.gov (United States)

    Maria John, K M; Enkhtaivan, Gansukh; Kim, Ju Jin; Kim, Doo Hwan

    2014-11-15

    Secondary metabolic variation of wild apple (Malus prunifolia) was compared with fruits that contained high flavan-3-ol like grapes (GR), apple (App) and the beverage, black tea (BT). The polyphenol contents in wild apple was higher than in GR and App but less than BT. The identified phenolic acids (gallic, protocatechuic, chlorogenic, p-coumaric and ferulic acids) and flavonoids (quercetin and myricetin) indicate that wild apple was higher than that of App. Among all the samples, BT had highest antioxidant potential in terms of 2,2'-Azinobis (3-thylbenzothiazoline-6-sulfonic acid) diammonium salt (95.36%), metal chelating (45.36%) and phosphomolybdenum activity (95.8 mg/g) because of the high flavan-3-ol content. The gallic acid and epigallocatechin gallate were highly correlated with antioxidant potential and these metabolites levels are higher in wild apple than that of App. Wild apples being a non-commercial natural source, a detailed study of this plant will be helpful for the food additive and preservative industry. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Knowledge, perceptions, and behaviors of adults concerning nonalcoholic beverages suggest some lack of comprehension related to sugars.

    Science.gov (United States)

    Rampersaud, Gail C; Kim, Hyeyoung; Gao, Zhifeng; House, Lisa A

    2014-02-01

    Key recommendations in the 2010 Dietary Guidelines for Americans and US Department of Agriculture's MyPlate are to reduce the intake of added sugars, particularly from sugar-sweetened beverages, and drink water instead of "sugary" beverages. However, little is known about consumer knowledge, perceptions, and behaviors regarding sugars in beverages. We hypothesized that consumers would have limited or inaccurate knowledge of the sugars in beverages and that their beverage consumption behaviors would not reflect their primary concerns related to sugars in beverages. An online survey was completed by 3361 adults 18 years and older residing throughout the United States. Water was consumed in the highest amounts followed by (in descending amounts) other beverages (includes coffee and tea), added sugar beverages, milk, diet drinks, and 100% fruit juice and blends. Participants primarily associated the term "sugary" with beverages containing added sugars; however, almost 40% identified 100% fruit juice as sugary. Some participants misidentified the types of sugars in beverages, particularly with respect to milk and 100% fruit juices. Generally, beverage choices were consistent with stated concerns about total, added, or natural sugars; however, less than 40% of participants identified added sugars as a primary concern when choosing beverages despite public health recommendations to reduce the intake of added sugars and sugar-sweetened beverages. Results suggest that there may be a considerable level of consumer misunderstanding or confusion about the types of sugars in beverages. More consumer research and education are needed with the goal of helping consumers make more informed and healthy beverage choices. Copyright © 2014 Elsevier Inc. All rights reserved.

  16. Characteristics of bacterial and fungal growth in plastic bottled beverages under a consuming condition model.

    Science.gov (United States)

    Watanabe, Maiko; Ohnishi, Takahiro; Araki, Emiko; Kanda, Takashi; Tomita, Atsuko; Ozawa, Kazuhiro; Goto, Keiichi; Sugiyama, Kanji; Konuma, Hirotaka; Hara-Kudo, Yukiko

    2014-01-01

    Microbial contamination in unfinished beverages can occur when drinking directly from the bottle. Various microorganisms, including foodborne pathogens, are able to grow in these beverages at room temperature or in a refrigerator. In this study, we elucidated the characteristics of microorganism growth in bottled beverages under consuming condition models. Furthermore, we provide insight into the safety of partially consumed bottled beverages with respect to food hygiene. We inoculated microorganisms, including foodborne pathogens, into various plastic bottled beverages and analysed the dynamic growth of microorganisms as well as bacterial toxin production in the beverages. Eight bottled beverage types were tested in this study, namely green tea, apple juice drink, tomato juice, carbonated drink, sport drink, coffee with milk, isotonic water and mineral water, and in these beverages several microorganism types were used: nine bacteria including three toxin producers, three yeasts, and five moulds. Following inoculation, the bottles were incubated at 35°C for 48 h for bacteria, 25°C for 48 h for yeasts, and 25°C for 28 days for moulds. During the incubation period, the number of bacteria and yeasts and visible changes in mould-growth were determined over time. Our results indicated that combinations of the beverage types and microorganism species correlated with the degree of growth. Regarding factors that affect the growth and toxin-productivity of microorganisms in beverages, it is speculated that the pH, static/shaking culture, temperature, additives, or ingredients, such as carbon dioxide or organic matter (especially of plant origin), may be important for microorganism growth in beverages. Our results suggest that various types of unfinished beverages have microorganism growth and can include food borne pathogens and bacterial toxins. Therefore, our results indicate that in terms of food hygiene it is necessary to consume beverages immediately after opening

  17. Oral Liquid Formulation of Levothyroxine Is Stable in Breakfast Beverages and May Improve Thyroid Patient Compliance

    Directory of Open Access Journals (Sweden)

    Alberto Bernareggi

    2013-12-01

    Full Text Available Patients on treatment with levothyroxine (T4 are informed to take this drug in the morning, at least 30 min before having breakfast. A significant decrease of T4 absorption was reported, in fact, when T4 solid formulations are taken with food or coffee. According to preliminary clinical study reports, administration of T4 oral solution appears to be less sensitive to the effect of breakfast beverages on oral bioavailability. In the present study, stability of T4 oral solution added to breakfast beverages was investigated. A 1 mL ampoule of single-dose Tirosint® oral solution (IBSA Farmaceutici Italia, Lodi, Italy was poured into defined volumes of milk, tea, coffee, and coffee with milk warmed at 50 °C, as well as in orange juice at room temperature. Samples were sequentially collected up to 20 min and analyzed by validated liquid chromatography-tandem mass spectrometry (LC-MS/MS methods. The results of the study demonstrated that T4 is stable in all beverages after 20 min incubation. Demonstration of T4 stability is a prerequisite for a thorough evaluation of the effect of breakfast beverages on the bioavailability of T4 given as oral solution and for a better understanding of the reasons underlying a decreased T4 bioavailability administered as solid formulations.

  18. Fluid intake from beverages across age groups: a systematic review.

    Science.gov (United States)

    Özen, A E; Bibiloni, M Del Mar; Pons, A; Tur, J A

    2015-10-01

    Fluid intake, especially water, is essential for human life and also necessary for physical and mental function. The present study aimed to assess beverage consumption across age groups. A systematic review was conducted. Original research in English language publications and available studies (or abstracts in English) from 2000 to 2013 was searched for by using the medical subheading (MeSH) terms: ('beverage' OR 'fluid' [Major]) AND ('consumption' [Mesh] OR 'drinking' [Mesh] OR 'intake' [Mesh]) AND ('child' [Mesh] OR 'adolescent' [Mesh] OR 'adult' [Mesh]). Article selection was restricted to those papers covering healthy populations of all age groups in a nationwide sample, or from a representative sample of the population of a city or cities, which examined the trends or patterns of beverage intake and the determinants of beverage intake. Sixty-five studies were identified with respect to beverage consumption across age groups. The papers were screened by thoroughly reading titles or abstracts. Full-text articles were assessed by three investigators. Total beverage intake varied between 0.6 and 3.5 L day(-1) among all age groups (males more than females). Plain water contributed up to 58%, 75% and 80% of the total beverage intake in children, adolescents and adults, respectively. Milk consumption was higher among children; consumption of soft drinks was higher among adolescents; and the consumption of tea, coffee and alcoholic beverages was higher among adults. Plain water is the main water source for all age groups and the consumption of other beverages varies according to age. © 2014 The British Dietetic Association Ltd.

  19. Levels of 210Po in some beverages and in tobacco

    International Nuclear Information System (INIS)

    Colangelo, C.H.; Huquet, M.R.; Palacios, M.A.; Oliveira, A.A.

    1992-01-01

    The objective of the present work is the estimation of the 210 Po content in some beverages and in tobacco, in order to assess the corresponding collective doses to the population in Argentina. Yerba mate, tea leaves, their infusions and ground coffee were analyzed, as well as tobacco. Collective doses due to the annual consumption of the beverages described were found to be from 6 man.Sv to 1200 man.Sv. Results for 210 Po in tobacco ranged from 10 Bq*kg -1 to 80 Bq*kg -1 . Lung doses due to the use of tobacco vary from 75 μSv*y -1 to 600 μSv*y -1 . (author) 14 refs.; 1 fig.; 5 tabs

  20. Environmental and nutritional requirements for tea cultivation

    Directory of Open Access Journals (Sweden)

    Hajiboland Roghieh

    2017-12-01

    Full Text Available Tea (Camellia sinensis is an important beverage crop cultivated in the tropics and subtropics under acid soil conditions. Increased awareness of the health-promoting properties of the tea beverage has led to an increase in its level of consumption over the last decades. Tea production contributes significantly to the economy of several tea-cultivating countries in Asia and Africa. Environmental constrains, particularly water deficiency due to inadequate and/or poorly distributed rainfall, seriously limit tea production in the majority of tea-producing countries. It is also predicted that global climate change will have a considerable adverse impact on tea production in the near future. Application of fertilizers for higher production and increased quality and quantity of tea is a common agricultural practice, but due to its environmental consequences, such as groundwater pollution, the rate of fertilizer application needs to be reconsidered. Cultivation of tea under humid conditions renders it highly susceptible to pathogens and pest attacks. Application of pesticides and fungicides adversely affects the quality of tea and increases health risks of the tea beverage. Organic cultivation as an agricultural practice without using synthetic fertilizers and other chemical additives such as pesticides and fungicides is a sustainable and eco-friendly approach to producing healthy tea. A growing number of tea-producing countries are joining organic tea cultivation programmes in order to improve the quality and to maintain the health benefits of the tea produced.

  1. Antiviral effects of green tea ( Camellia sinensis ) against pathogenic ...

    African Journals Online (AJOL)

    Background: Tea is the second most addictive worldwide after formulations containing caffeine in carbonated beverage. Green tea is made from leaves of the Camellia sinensis plant. In the repertoire of traditional Chinese medicine, green tea beverages have played a fundamental role associated with their culture.

  2. Tea Tells All

    Science.gov (United States)

    Roever, Carol

    2007-01-01

    A beverage, as well as the way it is served, can be a window into the soul of a culture. For the author and her husband, Turkish tea helped them understand and enjoy the culture of Turkey. They learned that the broad nuances of culture can be as instructive as a classroom experience. The tea story begins in Chicago in the spring of 2005 when the…

  3. Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese

    Directory of Open Access Journals (Sweden)

    Chie Taguchi

    2015-12-01

    Full Text Available Estimating polyphenol intake contributes to the understanding of polyphenols’ health benefits. However, information about human polyphenol intake is scarce, especially in the elderly. This study aimed to estimate the dietary intake and major sources of polyphenols and to determine whether there is any relationship between polyphenol intake and micronutrient intake in healthy elderly Japanese. First, 610 subjects (569 men, 41 women; aged 67.3 ± 6.1 years completed food frequency questionnaires. We then calculated their total polyphenol intake using our polyphenol content database. Their average total polyphenol intake was 1492 ± 665 mg/day, the greatest part of which was provided by beverages (79.1%. The daily polyphenol intake differed largely among individuals (183–4854 mg/day, also attributable mostly to beverage consumption. Coffee (43.2% and green tea (26.6% were the major sources of total polyphenol; the top 20 food items accounted for >90%. The polyphenol intake did not strongly correlate with the intake of any micronutrient, suggesting that polyphenols may exert health benefits independently of nutritional intake. The polyphenol intake in this elderly population was slightly higher than previous data in Japanese adults, and beverages such as coffee and green tea contributed highly to the intake.

  4. lon beam analysis of Brazilian coffee

    Energy Technology Data Exchange (ETDEWEB)

    Debastiani, R.; Santos, C.E.I. dos; Ramos, M.M.; Souza, V.S.; Yoneama, M.L.; Amaral, L.; Dias, J.F. [Universidade Federal do Rio Grande so Sul (UFRGS), Porto Alegre, RS (Brazil). Instituto de Fisica

    2013-07-01

    Full text: Coffee is one of the most popular and consumed beverages worldwide. Consumers can make the beverage from different types of coffee such as ground coffee, instant coffee or grinding roasted coffee beans. Each type of coffee leads to different characteristics in flavor and scent. The aim of this work is to perform an elemental analysis of ground coffee and roasted coffee beans. To that end, eight popular Brazilian ground coffee brands have been chosen to make a comparative study among brands. One of these brands was selected for a complete study of the beverage preparation process. This same brand offers packages of roasted coffee beans, which allowed the elemental comparison between ground coffee and roasted coffee beans. Roasted coffee beans were ground with a pestle and mortar. The beverage was prepared using a typical coffee pot. The spent and liquid coffees were submitted to a heat treatment and subsequently homogenized and pressed into pellets. The filters used in the coffee pot were analyzed as well. For micro-PIXE studies, coffee beans were cut in different parts for analysis. Samples of ground coffee and roasted coffee beans (grind) were analyzed by PIXE, while light elements like C, O and N were analyzed by RBS (Rutherford Backscattering Spectrometry). The roasted coffee beans were analyzed by micro-PIXE to check the elemental distribution in the beans. The elements found in powder coffee were Mg, AI, Si, P, S, CI, K, Ca, Ti, Mn, Fe, Cu, Zn and Rb. Potassium is the element with higher concentration, while Ti and Zn are trace elements. AI, Si and Ti showed the same concentration for all brands. Potassium and chlorine have high solubility, and about 80% of their concentration is transferred from the powder to the beverage during the infusion. Mg, P, CI, K, Mn, Fe, Zn and Rb showed significant variation between ground coffee and roasted coffee beans. The elemental maps show that potassium and phosphorus are correlated, and iron appears in particular

  5. lon beam analysis of Brazilian coffee

    International Nuclear Information System (INIS)

    Debastiani, R.; Santos, C.E.I. dos; Ramos, M.M.; Souza, V.S.; Yoneama, M.L.; Amaral, L.; Dias, J.F.

    2013-01-01

    Full text: Coffee is one of the most popular and consumed beverages worldwide. Consumers can make the beverage from different types of coffee such as ground coffee, instant coffee or grinding roasted coffee beans. Each type of coffee leads to different characteristics in flavor and scent. The aim of this work is to perform an elemental analysis of ground coffee and roasted coffee beans. To that end, eight popular Brazilian ground coffee brands have been chosen to make a comparative study among brands. One of these brands was selected for a complete study of the beverage preparation process. This same brand offers packages of roasted coffee beans, which allowed the elemental comparison between ground coffee and roasted coffee beans. Roasted coffee beans were ground with a pestle and mortar. The beverage was prepared using a typical coffee pot. The spent and liquid coffees were submitted to a heat treatment and subsequently homogenized and pressed into pellets. The filters used in the coffee pot were analyzed as well. For micro-PIXE studies, coffee beans were cut in different parts for analysis. Samples of ground coffee and roasted coffee beans (grind) were analyzed by PIXE, while light elements like C, O and N were analyzed by RBS (Rutherford Backscattering Spectrometry). The roasted coffee beans were analyzed by micro-PIXE to check the elemental distribution in the beans. The elements found in powder coffee were Mg, AI, Si, P, S, CI, K, Ca, Ti, Mn, Fe, Cu, Zn and Rb. Potassium is the element with higher concentration, while Ti and Zn are trace elements. AI, Si and Ti showed the same concentration for all brands. Potassium and chlorine have high solubility, and about 80% of their concentration is transferred from the powder to the beverage during the infusion. Mg, P, CI, K, Mn, Fe, Zn and Rb showed significant variation between ground coffee and roasted coffee beans. The elemental maps show that potassium and phosphorus are correlated, and iron appears in particular

  6. A Healthy Beverage Consumption Pattern Is Inversely Associated with the Risk of Obesity and Metabolic Abnormalities in Korean Adults.

    Science.gov (United States)

    Lee, Kyung Won; Shin, Dayeon

    2018-03-23

    As the use of beverages in diets is increasing, several studies have examined the effect of beverage consumption in human health. Thus, we aimed at identifying specific beverage patterns and determining their associations with obesity and metabolic syndrome (MetS) risk factors in Korean adults. Based on the Korea National Health and Nutrition Examination Survey (KNHANES) 2008-2012 data, 19,800 Korean adults (≥20 years) with a single 24-h dietary recall and health examination data were investigated. All beverage items consumed by participants were categorized into 15 beverage groups based on the KNHANES coding system. Three major beverage consumption patterns were identified according to factor analysis: (1) the "healthy beverage" (high intake of dairy products, 100% fruit/vegetable juices and low intake of alcoholic beverages); (2) the "sugar-sweetened beverage" (high intake of soda, sweetened coffee/tea, and fruit drink); and (3) the "unsweetened beverage" (high intake of unsweetened coffee) patterns. Multivariable logistic regression analyses were conducted to determine the odds of obesity (body mass index ≥25 kg/m 2 ) and MetS (defined by National Cholesterol Education Program III [NCEP III]) for each beverage pattern after controlling for covariates. Adjusted odds ratios (AORs) and 95% confidence intervals (CIs) for associations of the "healthy beverage" pattern with risks of obesity, abdominal obesity, and elevated triglycerides, fasting blood glucose (FBG), and blood pressure (BP) were 0.88 (0.79-0.98), 0.83 (0.74-0.92), 0.88 (0.78-0.99), 0.85 (0.79-0.98), and 0.81 (0.72-0.92), respectively. AORs (95% CIs) of associations of the "sugar-sweetened beverage" pattern with risks of abdominal obesity, elevated FBG and BP were 1.15 (1.03-1.30), 1.14 (1.01-1.29), and 1.18 (1.04-1.33), respectively. However, no associations were found between the "unsweetened beverage" pattern and any parameters examined. Intake of healthy beverages should be encouraged to

  7. Coffee, hunger, and peptide YY.

    Science.gov (United States)

    Greenberg, James A; Geliebter, Allan

    2012-06-01

    There is evidence from several empirical studies suggesting that coffee may help people control body weight. Our objective was to assess the effects of caffeine, caffeinated coffee, and decaffeinated coffee, both alone and in combination with 75 g of glucose, on perceived hunger and satiety and related peptides. We conducted a placebo-controlled single-blinded randomized 4-way crossover trial. Eleven healthy male volunteers (mean age, 23.5 ± 5.7 years; mean BMI, 23.6 ± 4.2 kg/m(2)) ingested 1 of 3 test beverages (caffeine in water, caffeinated coffee, or decaffeinated coffee) or placebo (water), and 60 minutes later they ingested the glucose. Eight times during each laboratory visit, hunger and satiety were assessed by visual analog scales, and blood samples were drawn to measure 3 endogenous peptides associated with hunger and satiety: ghrelin, peptide YY (PYY), and leptin. Compared to placebo, decaffeinated coffee yielded significantly lower hunger during the whole 180-minute study period and higher plasma PYY for the first 90 minutes (p hunger or PYY. Caffeinated coffee showed a pattern between that of decaffeinated coffee and caffeine in water. These findings suggest that one or more noncaffeine ingredients in coffee may have the potential to decrease body weight. Glucose ingestion did not change the effects of the beverages. Our randomized human trial showed that decaffeinated coffee can acutely decrease hunger and increase the satiety hormone PYY.

  8. Coffee and caffeine intake and male infertility: a systematic review.

    Science.gov (United States)

    Ricci, Elena; Viganò, Paola; Cipriani, Sonia; Somigliana, Edgardo; Chiaffarino, Francesca; Bulfoni, Alessandro; Parazzini, Fabio

    2017-06-24

    Semen quality, a predictor of male fertility, has been suggested declining worldwide. Among other life style factors, male coffee/caffeine consumption was hypothesized to influence semen parameters, but also sperm DNA integrity. To summarize available evidence, we performed a systematic review of observational studies on the relation between coffee/caffeine intake and parameters of male fertility including sperm ploidy, sperm DNA integrity, semen quality and time to pregnancy. A systematic literature search was performed up to November 2016 (MEDLINE and EMBASE). We included all observational papers that reported the relation between male coffee/caffeine intake and reproductive outcomes: 1. semen parameters, 2. sperm DNA characteristics, 3. fecundability. All pertinent reports were retrieved and the relative reference lists were systematically searched in order to identify any potential additional studies that could be included. We retrieved 28 papers reporting observational information on coffee/caffeine intake and reproductive outcomes. Overall, they included 19,967 men. 1. Semen parameters did not seem affected by caffeine intake, at least caffeine from coffee, tea and cocoa drinks, in most studies. Conversely, other contributions suggested a negative effect of cola-containing beverages and caffeine-containing soft drinks on semen volume, count and concentration. 2. As regards sperm DNA defects, caffeine intake seemed associated with aneuploidy and DNA breaks, but not with other markers of DNA damage. 3. Finally, male coffee drinking was associated to prolonged time to pregnancy in some, but not all, studies. The literature suggests that caffeine intake, possibly through sperm DNA damage, may negatively affect male reproductive function. Evidence from epidemiological studies on semen parameters and fertility is however inconsistent and inconclusive. Well-designed studies with predefined criteria for semen analysis, subject selection, and life style habits

  9. Drinking Coffee

    DEFF Research Database (Denmark)

    Strøbæk, Pernille Solveig

    2015-01-01

    The chapter explores how coffee is an integral part of our daily life. Focusing on coffee drinking at home, at work, and on the go I show that coffee consumption is a social practice. The chapter illustrates through everyday examples that coffee is more than a caffeine drug. Coffee, with or without...... caffeine, is a social lubricant. We talk to each other and share emotions with one another as we share a cup of coffee. Coffee makes conversation and we embrace coffee, to stay or to go, in the daily rhythm of our busy and global social existence. The practice and sociality of coffee consumption provide...... the coffee industry with the opportunity to make money on our coffee preferences – indeed, also for those of us who actually dislike the taste of coffee. Would you prefer coffee mixed and stirred with non-coffee products such as salt, caramel and licorice? Then you are one of us in the modern age of coffee...

  10. Labour unfreedoms in the tea supply chains : WUR Studium Generals

    NARCIS (Netherlands)

    K.A. Siegmann (Karin Astrid)

    2018-01-01

    textabstractThe bulk of tea consumed in the Netherlands comes from South Asia, with Sri Lanka and India being among the largest tea exporters world-wide. Tea is the second most popular beverage after water and it is often considered a 'cheap drink'. This session highlights, however, that tea

  11. Monitoring of essential and toxic metals in imported herbal teas ...

    African Journals Online (AJOL)

    Journal of Applied Sciences and Environmental Management ... Teas are the most consumed beverage worldwide after water, and its consumption ... Key words: Herbal teas, food safety, health risk assessment, THQ, EDI, HI, toxic metals ...

  12. Turkish cultural heritage: a cup of coffee

    Directory of Open Access Journals (Sweden)

    Birsen Yılmaz

    2017-12-01

    Full Text Available Setting out a fabulous journey from a tiny bean, coffee is the stimulant of the heart and mind and a mysterious plant that strengthens friendship and also takes your tiredness away during the day. Although information on how and where the coffee came from is not clear, Sheikh Şazeli is regarded as the “father” by coffee makers. The word coffee originates from “Kaffa”, a primary coffee production center in Abyssinia, Africa, which can be considered the homeland of coffee. According to this consideration, in Abyssinia, coffee was consumed with bread; it was then pulped and brought to Yemen, and Yemeni people started to cultivate coffee. The word “kahve” in Turkish does not mean the coffee plant like its synonym in Arabic but means the beverage made by boiling. Turkish coffee is a blend of high-quality Arabic-type coffee beans, originating from Brazil and Central America and moderately roasted and ground finely. The way it is prepared differentiates Turkish coffee from others. This coffee was called Turkish coffee because of a new method of preparation invented by Turkish people where it is boiled in copper coffee pots. Turkish coffee that has spread around the world with this name has been an indispensable part of the cultural and social history of Turks.

  13. Analysis of dental erosion induced by different beverages and validity of equipment for identifying early dental erosion, in vitro study.

    Science.gov (United States)

    Jameel, Rafey Ahmad; Khan, Shah Salman; Abdul Rahim, Zubaidah Hj; Bakri, Marina Mohd; Siddiqui, Saima

    2016-07-01

    To understand early dental erosion induced by different beverages and the equipment for its detection. The study was conducted at the University Malaya Medical Centre, Kuala Lumpur, Malaysia, from June to September 2014, and comprised single-rooted, unpolished teeth divided into six groups. Electron micrographs and other baseline readings for further analyses were taken before and after the exposure to different beverages. The teeth were exposed to the beverages using a modified Nordini's artificial mouth model. The positioning of the teeth on the motorised stage of the equipment was standardised. Of the several beverages used, CocaCola had the lowest pH value of 2.53, while tap water had the highest pH of 5.4. Deionised distilled water, which was used as a reference, had a pH near to neutral /alkaline of 7.3. The fluoride content ranged between 9.38ppm in tea and 0.005ppm in orange juice. Teeth exposed to beverages with low pH and considerably high fluoride underwent slight remineralisation (roughness increase 8% from tea), while beverages with no fluoride content and low pH roughened the enamel surface (Coca Cola roughened upto 37%). Quantitative analyses of tooth erosion, micro-hardness, surface-roughness, and surface-height showed that all beverages exhibited positive erosive effect on the tooth enamel surface (pCocaCola was found to be the most erosive agent among both hot and cold beverages (37%), while coffee was more erosive among the hot beverages (29%).

  14. Caloric beverages were major sources of energy among children and adults in Mexico, 1999-2012.

    Science.gov (United States)

    Stern, Dalia; Piernas, Carmen; Barquera, Simon; Rivera, Juan A; Popkin, Barry M

    2014-06-01

    Mexico, with 1 of the highest obesity prevalences in the world, instituted a 10% excise tax for any sugar-sweetened beverage (SSB) starting on 1 January 2014. Understanding the recent patterns and trends in beverage intake and sales in Mexico provides both background and baseline data for the importance of SSBs and other beverages in the Mexican diet. We analyzed a single 24-h dietary recall from 2 nationally representative surveys: the Mexican Nutrition Survey 1999 (n = 6049) and the National Health and Nutrition Survey 2012 (n = 10,343). To describe trends and patterns in beverages, we calculated the volume and energy intake per capita and per consumer and the proportion of consumers of each beverage group in each survey. A commercial sales dataset was used to describe beverage sales trends from 1999 to 2012. From 1999 to 2012, total daily energy from beverages increased among children aged 5-11 y (+45.3 kcal), females aged 12-19 y (+57.3 kcal), and adult females aged 20-49 y (+96.4 kcal) (P energy intake per capita in children aged 1-19 y and adults aged ≥20 y, respectively. In 2012, flavored milk beverages, caloric soda, and high-fat milk were the top 3 major contributors to total daily energy intake per capita in all children aged 1-19 y. Caloric soda, caloric coffee/tea, and agua fresca were the top 3 major energy contributors in adults aged ≥20 y. From 1999 to 2012, sales of soda, fruit-flavored drinks, and flavored waters increased. In conclusion, consumption of several beverages with added sugars increased among children and adult females in Mexico. Because caloric soda is currently 1 of the top beverages consumed, a 10% tax on SSBs might help to significantly reduce added sugars intake in Mexico. © 2014 American Society for Nutrition.

  15. Coffee as a risk factor for cardiovascular diseases. A literature study

    OpenAIRE

    Rijal, Prashamsa

    2016-01-01

    Coffee is the most widely drunk beverage around the world, especially within Scandinavia.However, there have been conflicting evidence on the consumption of coffee as a risk factor for cardiovascular diseases. The importance to explore the full effects of coffee related health problems, including brewing methods, is mainly due to the high consumption rate of coffee around the world. In the context of public health, knowing how a popular beverage such as coffee effects the cardiovascular risks...

  16. Influence of coffee/water ratio on the final quality of espresso coffee

    OpenAIRE

    Andueza, S. (Susana); Vila, M.A. (María A.); Peña, M.P. (María Paz) de; Cid, C. (Concepción)

    2007-01-01

    Espresso coffee is a polyphasic beverage in which the physico-chemical and sensory characteristics obviously depend on both the selection of ground roasted coffee and the technical conditions of the percolation process. The aim of this work was to evaluate the influence of the coffee/water ratio on the physico-chemical and sensory quality of espresso coffee. Furthermore, the influence of botanical varieties (Arabica and Robusta) and the type of roast (conventional and torrefacto) on the selec...

  17. Caffeine-containing beverages, total fluid consumption, and premenstrual syndrome.

    Science.gov (United States)

    Rossignol, A M; Bonnlander, H

    1990-09-01

    The main objective of this study was to evaluate whether daily consumption of caffeine-containing beverages is related to the prevalence and severity of premenstrual syndrome apart from any effects of daily total fluid consumption. A secondary objective was to determine whether daily total fluid consumption itself is related to premenstrual syndrome. The study is based on 841 responses to a questionnaire probing menstrual and premenstrual health, and daily fluid consumption, which was mailed to female university students in Oregon. Analysis of the data revealed that consumption of caffeine-containing beverages was strongly related to the prevalence of premenstrual syndrome. Among women with more severe symptoms, the relation between consumption of caffeine-containing beverages and premenstrual syndrome was dose-dependent, with prevalence odds ratios equal to 1.3 for consumers of one cup of a caffeine-containing beverage per day and increasing steadily to 7.0 for consumers of eight to 10 cups per day. The effects were apparent among both caffeine-containing tea/coffee consumers and caffeine-containing soda consumers. The observed effects were only slightly reduced when daily total fluid consumption was controlled. Daily total fluid consumption also was related to the prevalence of premenstrual symptoms although the effects were large only for consumers of 13-19 cups of fluid per day (the largest amount studied).

  18. Monitoring of essential and toxic metals in imported herbal teas ...

    African Journals Online (AJOL)

    ADOWIE PERE

    ABSTRACT: Teas are the most consumed beverage worldwide after water, and its consumption among. Nigerians has ... toxic metals in food and beverages with regards to the permissible ...... Risk assessment and risk management, in: D.R. ...

  19. Water and beverage consumption patterns among 4 to 13-year-old children in the United Kingdom.

    Science.gov (United States)

    Vieux, Florent; Maillot, Matthieu; Constant, Florence; Drewnowski, Adam

    2017-05-19

    The UK government has announced a tax on sugar-sweetened beverages. The aim of this study was to assess consumption patterns for plain drinking water relative to sugary beverages among UK children. Dietary intake data for 845 children aged 4-13 years came from the nationally representative cross-sectional National Diet and Nutrition Survey, 2008-2011. Beverage categories were drinking water (tap or bottled), milk, 100% fruit juices, soda, fruit drinks, tea, coffee, sports drinks, flavored waters, and liquid supplements. Consumption patterns were examined by age group, gender, household incomes, time and location of consumption, region and seasonality. Total water consumption from drinking water, beverages, and foods, and the water-to-calorie ratios (L/kcal) were compared to the EFSA (European Food Safety Authority) adequate intake standards. Total water intake (1338 ml/d) came from plain water (19%), beverages (48%), and food moisture (33%). Plain drinking water provided 258 g/d (241 g/d for children aged 4-8 years; 274 g/d for 9-13 years), mostly (83.8%) from tap. Water and beverages supplied 901 g /d of water. Tap water consumption increased with income and was highest in the South of England. The consumption of bottled water, soda, tea and coffee increased with age, whereas milk consumption declined. About 88.7% of children did not meet EFSA adequate intake standards. The daily water shortfall ranged from 322 ml/d to 659 ml/d. Water-to-calorie ratio was 0.845 L/1000 kcal short of desirable levels of 1.0-1.5 L/1000 kcal. Total water intake were at 74.8% of EFSA reference values. Drinking water consumption among children in the UK was well below US and French estimates.

  20. Consumption of sweetened beverages as a risk factor of colonization of oral cavity by fungi - eating habits of university students.

    Science.gov (United States)

    Lll, Katarzyna Góralska; Klimczak, Alina; Rachubiński, Paweł; Jagłowska, Aleksandra; Kwapiszewska, Aleksandra

    2015-01-01

    Foods rich in sugar are an excellent substrate for the microorganisms that inhabit the initial sections of the gastrointestinal tract, and one of the most commonly available sources of sugar is the sweetened drink. Students represent an interesting sub-population; the large number of classes and associated stress levels promote fixing of unhealthy behaviors, e.g. tendency to consume a lot of sweetened drinks, for example cola-type or energetic drinks. Aim of this study was to determine the relationship between the amount of sugar consumed in beverages and the prevalence of fungi in the oral cavity. The investigated material consisted of oral washings. Participants completed original questionnaire regarding beverages consumed. The relationship between the consumption of sweetened beverages and risk of the presence of fungi in the oral cavity was determined. Fungi were isolated from 68.1% of examined subjects. Seven species of the genus Candida were observed. Higher prevalence of fungi was seen in the oral cavity of subjects who declared consumption of beverages containing sugar. 37.8% of respondents were found to consume with beverages doses of sugar exceeding the recommended daily requirement. Significantly greater prevalence of oral cavity fungi was noted in those exceeding the recommended GDA (76.3%), compared to of those who were not (68.7%). There were positive correlations between occurrence of fungi and consumption of sweetened carbonated drinks or adding sugar to coffee and tea. The addition of sugar to coffee/tea and sugar consumption above the recommended daily amount significantly increases the risk of colonization of the oral cavity by fungi. Students, due to invalid nutritional habits especially excessive consumption of beverages containing large amounts of sugar, belong to a group with a predisposition to the occurrence of fungi in the oral cavity.

  1. Coffee and liver health.

    Science.gov (United States)

    Morisco, Filomena; Lembo, Vincenzo; Mazzone, Giovanna; Camera, Silvia; Caporaso, Nicola

    2014-01-01

    Coffee is one of the most widely used beverages in the world. It includes a wide array of components that can have potential implications for health. Several epidemiological studies associate coffee consumption with a reduced incidence of various chronic diseases such as diabetes, cardiovascular diseases, and neurodegenerative diseases. Over the past 20 years, an increasing number of epidemiological and experimental studies have demonstrated the positive effects of coffee on chronic liver diseases. Coffee consumption has been inversely associated with the activity of liver enzymes in subjects at risk, including heavy drinkers. Coffee favours an improvement in hepatic steatosis and fibrosis, and a reduction in cirrhosis and the risk of hepatocellular carcinoma. The mechanisms of action through which it exerts its beneficial effects are not fully understood. Experimental studies show that coffee consumption reduces fat accumulation and collagen deposition in the liver and promotes antioxidant capacity through an increase in glutathione as well as modulation of the gene and protein expression of several inflammatory mediators. Animal and in vitro studies indicate that cafestol and kahweol, 2 diterpens, can operate by modulating multiple enzymes involved in the detoxification process of carcinogens causing hepatocellular carcinoma. It is unclear whether the benefits are significant enough to "treat" patients with chronic liver disease. While we await clarification, moderate daily unsweetened coffee use is a reasonable adjuvant to therapy for these patients.

  2. Exposure to lead from intake of coffee

    DEFF Research Database (Denmark)

    Hansen, Max; Sloth, Jens Jørgen; Rasmussen, Rie Romme

    Food and beverages is one of the primary sources of intake of and exposure to lead, with beverages accounting for almost 50%. Previous studies from Denmark have estimated that the intake of lead from coffee is very high and may contribute to up to 20% of the total lead intake from food and bevera......Food and beverages is one of the primary sources of intake of and exposure to lead, with beverages accounting for almost 50%. Previous studies from Denmark have estimated that the intake of lead from coffee is very high and may contribute to up to 20% of the total lead intake from food...... and beverages. This estimate is, however, based on older, non-published data. In the current project extensive chemical analyses of coffee beans, drinking water and ready-to-drink coffee have been performed. The results hereof have been compared to calculations of the total intake of lead from food...... and beverages. The results show that the intake of lead from coffee is considerably lower than previously estimated and account for 4.2% and 3.3% of the total lead intake from food and beverages for Danish men and women, respectively. It can generally be concluded that the intake of lead from coffee is low...

  3. Polyphenol levels in human urine after intake of six different polyphenol-rich beverages.

    Science.gov (United States)

    Ito, Hideyuki; Gonthier, Marie-Paule; Manach, Claudine; Morand, Christine; Mennen, Louise; Rémésy, Christian; Scalbert, Augustin

    2005-10-01

    Dietary polyphenols are suggested to participate in the prevention of CVD and cancer. It is essential for epidemiological studies to be able to compare intake of the main dietary polyphenols in populations. The present paper describes a fast method suitable for the analysis of polyphenols in urine, selected as potential biomarkers of intake. This method is applied to the estimation of polyphenol recovery after ingestion of six different polyphenol-rich beverages. Fifteen polyphenols including mammalian lignans (enterodiol and enterolactone), several phenolic acids (chlorogenic, caffeic, m-coumaric, gallic, and 4-O-methylgallic acids), phloretin and various flavonoids (catechin, epicatechin, quercetin, isorhamnetin, kaempferol, hesperetin, and naringenin) were simultaneously quantified in human urine by HPLC coupled with electrospray ionisation mass-MS (HPLC-electrospray-tandem mass spectrometry) with a run time of 6 min per sample. The method has been validated with regard to linearity, precision, and accuracy in intra- and inter-day assays. It was applied to urine samples collected from nine volunteers in the 24 h following consumption of either green tea, a grape-skin extract, cocoa beverage, coffee, grapefruit juice or orange juice. Levels of urinary excretion suggest that chlorogenic acid, gallic acid, epicatechin, naringenin or hesperetin could be used as specific biomarkers to evaluate the consumption of coffee, wine, tea or cocoa, and citrus juices respectively.

  4. Levels of [sup 210]Po in some beverages and in tobacco

    Energy Technology Data Exchange (ETDEWEB)

    Colangelo, C H; Huquet, M R; Palacios, M A; Oliveira, A A [Comision Nacional de Energia Atomica, Buenos Aires (Argentina). Gerencia de Seguridad Radiologica y Nuclear

    1992-10-12

    The objective of the present work is the estimation of the [sup 210]Po content in some beverages and in tobacco, in order to assess the corresponding collective doses to the population in Argentina. Yerba mate, tea leaves, their infusions and ground coffee were analyzed, as well as tobacco. Collective doses due to the annual consumption of the beverages described were found to be from 6 man.Sv to 1200 man.Sv. Results for [sup 210]Po in tobacco ranged from 10 Bq*kg[sup -1] to 80 Bq*kg[sup -1]. Lung doses due to the use of tobacco vary from 75 [mu]Sv*y[sup -1] to 600 [mu]Sv*y[sup -1]. (author) 14 refs.; 1 fig.; 5 tabs.

  5. Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Análise sensorial de bebida preparada com café instantâneo com alguns compostos voláteis presentes no óleo aromático de café torrado

    Directory of Open Access Journals (Sweden)

    Alessandra Lopes de Oliveira

    2009-03-01

    Full Text Available The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4 were not significantly different from the freeze-dried instant coffee in which the aromatic coffee oil was added (sample 5 and from the sample prepared with freeze-dried coffee in which the mixture of the five volatile was added (sample 3, coincidentally from the same drying process. Therefore, sample (3 did not differ from samples prepared with spray dried instant coffee without (sample 1 and to which (sample 2 the mixture of volatile was added. Therefore, with respect to this attribute, the addition of this mixture did not interfere in this drink acceptance. Taking into consideration the flavor, samples prepared with freeze-dried instant coffee in which the aromatic coffee oil was added (5 and the samples with (3 and without (4 the mixture of the five volatile was added did not differ significantly, however sample (4 did not differ from samples (1 and (2. Regarding this attribute, the addition of the aromatic oil of roasted coffee or a mixture of volatile in samples of freeze-dried instant coffee had a better acceptance than those dried by spray dryer (1 and (2. Thus, the enrichment of drinks with the aromatic oil of roasted coffee, or even with the mixture of the five components did not influence the consumer acceptance with respect to the aroma, but exerts

  6. Determination of the Element Contents in Turkish Coffee and Effect of Sugar Addition

    OpenAIRE

    M. M. Fercan; A. S. Kipcak; O. Dere Ozdemir; M. B. Piskin; E. Moroydor Derun

    2016-01-01

    Coffee is a widely consumed beverage with many components such as caffeine, flavonoids, phenolic compounds, and minerals. Coffee consumption continues to increase due to its physiological effects, its pleasant taste, and aroma. Robusta and Arabica are two basic types of coffee beans. The coffee bean used for Turkish coffee is Arabica. There are many elements in the structure of coffee and have various effect on human health such as Sodium (Na), Boron (B), Magnesium (Mg) and Iron (Fe). In this...

  7. What every dentist should know about coffee.

    Science.gov (United States)

    Seidman, Lara M; Eckenrode, Kelsey N; Bloom, Ira T; Bashirelahi, Nasir

    2016-01-01

    Coffee is one of the most widely consumed beverages throughout the world. Its stimulating nature is responsible for much of its popularity, which paradoxically has resulted in its reputation for negative effects on consumer health. This review will address recent research on the systemic and dental health effects of coffee. Many of its supposed harmful effects have been disproved, while many protective and beneficial roles for coffee are emerging.

  8. Say goodbye to coffee stains

    NARCIS (Netherlands)

    Eral, Burak; van den Ende, Henricus T.M.; Mugele, Friedrich Gunther

    2012-01-01

    Discussing ideas over a mug of coffee or tea is the lifeblood of science, but have you ever thought about the stains that can be inadvertently left behind? H Burak Eral, Dirk van den Ende and Frieder Mugele explain how these stains, which can be a major annoyance in some biology techniques, can be

  9. Fluid Intake and Beverage Consumption Description and Their Association with Dietary Vitamins and Antioxidant Compounds in Italian Adults from the Mediterranean Healthy Eating, Aging and Lifestyles (MEAL Study

    Directory of Open Access Journals (Sweden)

    Armando Platania

    2018-04-01

    Full Text Available The aim of the present study was to investigate the total water intake (TWI from drinks and foods and to evaluate the correlation between the different types of drinks on energy and antioxidant intake. The cohort comprised 1602 individuals from the city of Catania in Southern Italy. A food frequency questionnaire was administered to assess dietary and water intake. The mean total water intake was 2.7 L; more than about two thirds of the sample met the European recommendations for water intake. Water and espresso coffee were the most consumed drinks. Alcohol beverages contributed about 3.0% of total energy intake, and sugar sweetened beverages contributed about 1.4%. All antioxidant vitamins were significantly correlated with TWI. However, a higher correlation was found for water from food rather than water from beverages, suggesting that major food contributors to antioxidant vitamin intake might be fruits and vegetables, rather than beverages other than water. A mild correlation was found between fruit juices and vitamin C; coffee, tea and alcohol, and niacin and polyphenols; and milk and vitamin B12. The findings from the present study show that our sample population has an adequate intake of TWI and that there is a healthy association between beverages and dietary antioxidants.

  10. Low Calorie Beverage Consumption Is Associated with Energy and Nutrient Intakes and Diet Quality in British Adults.

    Science.gov (United States)

    Gibson, Sigrid A; Horgan, Graham W; Francis, Lucy E; Gibson, Amelia A; Stephen, Alison M

    2016-01-02

    It is unclear whether consumption of low-calorie beverages (LCB) leads to compensatory consumption of sweet foods, thus reducing benefits for weight control or diet quality. This analysis investigated associations between beverage consumption and energy intake and diet quality of adults in the UK National Diet and Nutrition Survey (NDNS) (2008-2011; n = 1590), classified into: (a) non-consumers of soft drinks (NC); (b) LCB consumers; (c) sugar-sweetened beverage (SSB) consumers; or (d) consumers of both beverages (BB), based on 4-day dietary records. Within-person data on beverage consumption on different days assessed the impact on energy intake. LCB consumers and NC consumed less energy and non-milk extrinsic sugars than other groups. Micronutrient intakes and food choices suggested higher dietary quality in NC/LCB consumers compared with SSB/BB consumers. Within individuals on different days, consumption of SSB, milk, juice, and alcohol were all associated with increased energy intake, while LCB and tea, coffee or water were associated with no change; or reduced energy intake when substituted for caloric beverages. Results indicate that NC and LCB consumers tend to have higher quality diets compared with SSB or BB consumers and do not compensate for sugar or energy deficits by consuming more sugary foods.

  11. Low Calorie Beverage Consumption Is Associated with Energy and Nutrient Intakes and Diet Quality in British Adults

    Science.gov (United States)

    Gibson, Sigrid A.; Horgan, Graham W.; Francis, Lucy E.; Gibson, Amelia A.; Stephen, Alison M.

    2016-01-01

    It is unclear whether consumption of low-calorie beverages (LCB) leads to compensatory consumption of sweet foods, thus reducing benefits for weight control or diet quality. This analysis investigated associations between beverage consumption and energy intake and diet quality of adults in the UK National Diet and Nutrition Survey (NDNS) (2008–2011; n = 1590), classified into: (a) non-consumers of soft drinks (NC); (b) LCB consumers; (c) sugar-sweetened beverage (SSB) consumers; or (d) consumers of both beverages (BB), based on 4-day dietary records. Within-person data on beverage consumption on different days assessed the impact on energy intake. LCB consumers and NC consumed less energy and non-milk extrinsic sugars than other groups. Micronutrient intakes and food choices suggested higher dietary quality in NC/LCB consumers compared with SSB/BB consumers. Within individuals on different days, consumption of SSB, milk, juice, and alcohol were all associated with increased energy intake, while LCB and tea, coffee or water were associated with no change; or reduced energy intake when substituted for caloric beverages. Results indicate that NC and LCB consumers tend to have higher quality diets compared with SSB or BB consumers and do not compensate for sugar or energy deficits by consuming more sugary foods. PMID:26729159

  12. Probable Gastrointestinal Toxicity of Kombucha Tea

    Science.gov (United States)

    Srinivasan, Radhika; Smolinske, Susan; Greenbaum, David

    1997-01-01

    Kombucha tea is a health beverage made by incubating the Kombucha “mushroom” in tea and sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature. Side effects probably related to consumption of Kombucha tea are reported in four patients. Two presented with symptoms of allergic reaction, the third with jaundice, and the fourth with nausea, vomiting, and head and neck pain. In all four, use of Kombucha tea in proximity to onset of symptoms and symptom resolution on cessation of tea drinking suggest a probable etiologic association. PMID:9346462

  13. Antioxidant properties of commercial alcoholic and nonalcoholic beverages.

    Science.gov (United States)

    Lugasi, Andrea; Hóvári, Judit

    2003-04-01

    Recent interest in food phenolics has increased greatly, because of their antioxidant and free radical scavenging abilities. Popular beverages in the world include tea, coffee, cocoa, beer, wine and fruit/vegetable juices. All of these beverages contain phenolic compounds. In present study total polyphenol content and in vitro antioxidant properties were investigated in 16 red wines, 5 white wines, 5 lager beers, 3 dark beers, 17 fruit juices and 5 vegetable juices. High polyphenol content was measured in red wines (1720 +/- 546 mg x L(-1)) and in some fruit juices such as elderberry and prunes (5,680 and 1,807 mg x L(-1), respectively). The concentration of polyphenols was between 159 and 5,680 mg x L(-1) in fruit juices and between 255 and 696 mg x L(-1) in vegetable ones, while low level of phenolics was observed in dark and lager beers and white wines (473, 376 and 392 mg x L(-1), respectively). All samples exhibited significant antioxidant properties such as hydrogen-donating ability, reducing power, chelating ability and total antioxidant status (TAS) value. These antioxidant properties strongly correlated with the total polyphenol content of the beverages.

  14. Food and beverage cues in UK and Irish children-television programming.

    Science.gov (United States)

    Scully, Paul; Reid, Orlaith; Macken, Alan; Healy, Mark; Saunders, Jean; Leddin, Des; Cullen, Walter; Dunne, Colum; O'Gorman, Clodagh S

    2014-11-01

    Increased time in which children spend watching television is a well-described contributor to paediatric obesity. This study investigated the frequency and type of food and beverage placement in children-specific television broadcasts and compared data from UK (UK) and Irish television stations. Content analysis, totalling 82.5 h, reflecting 5 weekdays of children-specific television broadcasting on UK and Irish television channels was performed. To allow comparison between UK and Irish food and beverage cues, only broadcasts between 06.00 and 11.30 were analysed. Data were coded separately by two analysts and transferred to SPSS for analyses. Food and beverage cues were coded based on type of product, product placement, product use, motivation, outcome and characters involved. A total of 1155 food and beverage cues were recorded. Sweet snacks were the most frequent food cue (13.3%), followed by sweets/candy (11.4%). Tea/coffee was the most frequent beverage cue (13.5%), followed by sugar-sweetened beverages (13.0%). The outcome of the cue was positive in 32.6%, negative in 19.8%, and neutral in 47.5% of cases. The most common motivating factor associated with each cue was celebratory/social (25.2%), followed by hunger/thirst (25.0%). Comparison of UK and Irish placements showed both to portray high levels of unhealthy food cues. However, placements for sugar-sweetened beverages were relatively low on both channels. This study provides further evidence of the prominence of unhealthy foods in children's programming. These data may provide guidance for healthcare professionals, regulators and programme makers in planning for a healthier portrayal of food and beverage in children's television. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

  15. HOW COFFEE COMPANIES CAN STAY COMPETITIVE

    OpenAIRE

    RALUCA DANIELA RIZEA; ROXANA SARBU; ELENA CONDREA

    2014-01-01

    The coffee shop industry in the U.S. includes 20,000 stores with combined annual revenue of about $11 billion. Major companies include Starbucks, Dunkin’ Donuts, Caribou, Coffee Bean and Tea Leaf, and Diedrich (Gloria Jean’s). The industry is highly concentrated at the top and fragmented at the bottom: the top 50 companies have over 70 percent of industry sales. Coffee is one of the world’s largest commodities. The top green coffee producing countries are Brazil, Colombia, and Vietnam. Many...

  16. DNA landmarks for genetic diversity assessment in tea genotypes ...

    African Journals Online (AJOL)

    Tea (Camellia sinensis) is one of the most important non-alcoholic beverages of the world. Natural genetic diversity in tea has been reduced due to continue selection in favor of desirable traits. The present study was conducted to estimate genetic diversity in tea genotypes cultivated in Pakistan using 20 randomly amplified ...

  17. Health Benefits of Tea Consumption | Sharma | Tropical Journal of ...

    African Journals Online (AJOL)

    Tea is the most common beverage after water. It is extracted from the leaves of Camellia sinensis (family: Theaceae). It is consumed in different forms, namely, oolong, green, black and Ilex tea depending on post-harvest treatment and chemical components. Being rich in natural antioxidants, tea is reported to be used in the ...

  18. Optimal extraction parameters of Theabrownin from Sichuan Dark Tea

    African Journals Online (AJOL)

    Background: Sichuan Dark Tea is a popular beverage with hypolipidemic and lifting greasy properties in the minority neighborhoods of Sichuan and Tibet regions. The theabrownin, an important pigment of dark tea, has been proven for the role of the hypolipidemic property in Sichuan Dark Tea. The objective of the study ...

  19. Roasted and Ground Coffee: A Study of Extenders, Substitutes and Alternative Coffee Sources

    Science.gov (United States)

    1984-02-01

    other large food service organizations. The policy of adjusting the amount of R&G coffee used in brewing recipes according to consumer preferences , as...health, such as in the reduction of caffeine levels, as well as’ general consumer preferences for hot beverages with lower levels of coffee- like

  20. Toward systems epidemiology of coffee and health.

    Science.gov (United States)

    Cornelis, Marilyn C

    2015-02-01

    Coffee is one of the most widely consumed beverages in the world and has been associated with many health conditions. This review examines the limitations of the classic epidemiological approach to studies of coffee and health, and describes the progress in systems epidemiology of coffee and its correlated constituent, caffeine. Implications and applications of this growing body of knowledge are also discussed. Population-based metabolomic studies of coffee replicate coffee-metabolite correlations observed in clinical settings but have also identified novel metabolites of coffee response, such as specific sphingomyelin derivatives and acylcarnitines. Genome-wide analyses of self-reported coffee and caffeine intake and serum levels of caffeine support an overwhelming role for caffeine in modulating the coffee consumption behavior. Interindividual variation in the physiological exposure or response to any of the many chemicals present in coffee may alter the persistence and magnitude of their effects. It is thus imperative that future studies of coffee and health account for this variation. Systems epidemiological approaches promise to inform causality, parse the constituents of coffee responsible for health effects, and identify the subgroups most likely to benefit from increasing or decreasing coffee consumption.

  1. Coffee: biochemistry and potential impact on health.

    Science.gov (United States)

    Ludwig, Iziar A; Clifford, Michael N; Lean, Michael E J; Ashihara, Hiroshi; Crozier, Alan

    2014-08-01

    This review provides details on the phytochemicals in green coffee beans and the changes that occur during roasting. Key compounds in the coffee beverage, produced from the ground, roasted beans, are volatile constituents responsible for the unique aroma, the alkaloids caffeine and trigonelline, chlorogenic acids, the diterpenes cafestol and kahweol, and melanoidins, which are Maillard reaction products. The fate of these compounds in the body following consumption of coffee is discussed along with evidence of the mechanisms by which they may impact on health. Finally, epidemiological findings linking coffee consumption to potential health benefits including prevention of several chronic and degenerative diseases, such as cancer, cardiovascular disorders, diabetes, and Parkinson's disease, are evaluated.

  2. Tea and Health: Studies in Humans

    Science.gov (United States)

    Khan, Naghma; Mukhtar, Hasan

    2014-01-01

    Tea, next to water is the cheapest beverage humans consume. Drinking the beverage tea has been considered a health-promoting habit since ancient times. The modern medicinal research is providing a scientific basis for this belief. The evidence supporting the health benefits of tea drinking grows stronger with each new study that is published in the scientific literature. Tea plant Camellia sinensis has been cultivated for thousands of years and its leaves have been used for medicinal purposes. Tea is used as a popular beverage worldwide and its ingredients are now finding medicinal benefits. Encouraging data showing cancer-preventive effects of green tea from cell-culture, animal and human studies have emerged. Evidence is accumulating that black tea may have similar beneficial effects. Tea consumption has also been shown to be useful for prevention of many debilitating human diseases that include maintenance of cardiovascular and metabolic health. Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease. In addition, anti-aging, antidiabetic and many other health beneficial effects associated with tea consumption are described. Evidence is accumulating that catechins and theaflavins, which are the main polyphenolic compounds of green and black tea, respectively, are responsible for most of the physiological effects of tea. This article describes the evidences from clinical and epidemiological studies in the prevention of chronic diseases like cancer and cardiovascular diseases and general health promotion associated with tea consumption. PMID:23448443

  3. Green Coffee

    Science.gov (United States)

    ... coffee product Coffee Slender (Med-Eq Ltd., Tonsberg, Norway), lose an average of 2.5 to 3. ... might increase the risk of experiencing serious or life-threatening side effects such as high blood pressure, ...

  4. Color change in acrylic resin processed in three ways after immersion in water, cola, coffee, mate and wine.

    Science.gov (United States)

    Waldemarin, Renato Fa; Terra, Priscila C; Pinto, Luciana R; Faot, Fernanda; Camacho, Guilherme B

    2013-01-01

    Denture bases may undergo color change over time induced by pigment accumulation within their body; however there is a lack of information regarding the role of yerba mate tea in this process. This work evaluated the effect of five common beverages, including yerba mate tea, on color changes of acrylic denture base resins processed in three different ways. Three different processing techniques were used (P1--microwave irradiation/microwave activated resin; P2--heat polymerization/conventional heat activated resin and P3--microwave irradiation/conventional heat polymerized resin) to make twenty five resin discs each (3.0 mm thick x 20 mm diameter), totaling seventy-five resin discs. The discs made with each technique were randomly divided into five groups (n = 5) and placed in the following solutions: G1-water; G2-cola; G3-coffee; G4-yerba mate tea; G5-red wine, for 30 days at 37 degrees C. The solutions were renewed every 3 days. Color change on the CIE-L*a*b* scale was measured with a Konica-Minolta CR-10 colorimeter and compared with original L* a* and b* values of each specimen prior to immersion. Data were analyzed using 2-way ANOVA, and showed no difference among techniques and significant statistical differences among solutions (p < 0.05). Tukey's post-hoc test showed that the lowest color changes were for water and cola, which were undistinguishable from each other; coffee produced the second lowest color change; yerba mate tea produced second greatest color change, while the greatest color change was produced by red wine. Within the limitations of this study, it was concluded that almost all the solutions used can change color in acrylic resin, especially yerba mate tea, considered distinguishable by professionals, and red wine, considered distinguishable by patients and clinically unacceptable.

  5. Kombucha - functional beverage: Composition, characteristics and process of biotransformation

    Directory of Open Access Journals (Sweden)

    Markov Siniša L.

    2003-01-01

    Full Text Available Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of native yeasts and Acetobacteriaceae species fermenting sugared (5-10% black tea (0.2-0.5% into a kombucha beverage. After about 7-10 days incubation at room temperature, kombucha is ready. Growth patterns of tea fungus microorganisms during the biotransformation process of kombucha are not well documented. Tea fungus produces many substances, which with the supply of tea nutrients, give the drink its unusual flavour and healthy properties.

  6. Price elasticity of the demand for soft drinks, other sugar-sweetened beverages and energy dense food in Chile.

    Science.gov (United States)

    Guerrero-López, Carlos M; Unar-Munguía, Mishel; Colchero, M Arantxa

    2017-02-10

    Chile is the second world's largest per capita consumer of caloric beverages. Caloric beverages are associated with overweight, obesity and other chronic diseases. The objective of this study is to estimate the price elasticity of demand for soft drinks, other sugar-sweetened beverages and high-energy dense foods in urban areas in Chile in order to evaluate the potential response of households' consumption to changes in prices. We used microdata from the VII Family Budget Survey 2012-2013, which collects information on expenditures made by Chilean urban households on items such as beverages and foods. We estimated a Linear Approximation of an Almost Ideal Demand System Model to derive own and cross price elasticities of milk, coffee, tea and other infusions, plain water, soft drinks, other flavored beverages, sweet snacks, sugar and honey, and desserts. We considered the censored nature of the data and included the Inverse Mills Ratio in each equation of the demand system. We estimated a Quadratic Almost Ideal Demand System and a two-part model as sensitivity analysis. We found an own price-elasticity of -1.37 for soft drinks. This implies that a price increase of 10% is associated with a reduction in consumption of 13.7%. We found that the rest of food and beverages included in the demand system behave as substitutes for soft drinks. For instance, plain water showed a cross-price elasticity of 0.63: a 10% increase in price of soft drinks could lead to an increase of 6.3% of plain water. Own and cross price elasticities were similar between models. The demand of soft drinks is price sensitive among Chilean households. An incentive system such as subsidies to non-sweetened beverages and tax to soft drinks could lead to increases in the substitutions for other healthier beverages.

  7. Price elasticity of the demand for soft drinks, other sugar-sweetened beverages and energy dense food in Chile

    Directory of Open Access Journals (Sweden)

    Carlos M. Guerrero-López

    2017-02-01

    Full Text Available Abstract Background Chile is the second world’s largest per capita consumer of caloric beverages. Caloric beverages are associated with overweight, obesity and other chronic diseases. The objective of this study is to estimate the price elasticity of demand for soft drinks, other sugar-sweetened beverages and high-energy dense foods in urban areas in Chile in order to evaluate the potential response of households’ consumption to changes in prices. Methods We used microdata from the VII Family Budget Survey 2012–2013, which collects information on expenditures made by Chilean urban households on items such as beverages and foods. We estimated a Linear Approximation of an Almost Ideal Demand System Model to derive own and cross price elasticities of milk, coffee, tea and other infusions, plain water, soft drinks, other flavored beverages, sweet snacks, sugar and honey, and desserts. We considered the censored nature of the data and included the Inverse Mills Ratio in each equation of the demand system. We estimated a Quadratic Almost Ideal Demand System and a two-part model as sensitivity analysis. Results We found an own price-elasticity of −1.37 for soft drinks. This implies that a price increase of 10% is associated with a reduction in consumption of 13.7%. We found that the rest of food and beverages included in the demand system behave as substitutes for soft drinks. For instance, plain water showed a cross-price elasticity of 0.63: a 10% increase in price of soft drinks could lead to an increase of 6.3% of plain water. Own and cross price elasticities were similar between models. Conclusions The demand of soft drinks is price sensitive among Chilean households. An incentive system such as subsidies to non-sweetened beverages and tax to soft drinks could lead to increases in the substitutions for other healthier beverages.

  8. Haze in beverages.

    Science.gov (United States)

    Siebert, Karl J

    2009-01-01

    Beverages such as beer, wine, clear fruit juices, teas, and formulated products with similar ingredients are generally expected by consumers to be clear (free of turbidity) and to remain so during the normal shelf life of the product. Hazy products are often regarded as defective and perhaps even potentially harmful. Since consumers are usually more certain of what they perceive visually than of what they taste or smell, the development of haze in a clear product can reduce the likelihood of repeat purchasing of a product and can have serious economic consequences to a producer. Hazes are caused by suspended insoluble particles of colloidal or larger size that can be perceived visually or by instruments. Hazes in clear beverages can arise from a number of causes, but are most often due to protein-polyphenol interaction. The nature of protein-polyphenol interaction and its effect on haze particles, analysis of haze constituents, and stabilization of beverages against haze formation are reviewed.

  9. Towards a sustainable coffee market: paradoxes faced by a multinational company

    NARCIS (Netherlands)

    Kolk, A.

    2012-01-01

    This paper examines the case of sustainable coffee as faced by Sara Lee's International Coffee and Tea Division (SL), asking which strategic direction the company should take considering its regulatory, competitive, and societal contexts. More than a decade after sustainable coffee became a

  10. Quantification and antibacterial activity of flavonoids in coffee samples

    African Journals Online (AJOL)

    Background: Flavonoids are the phenolic substances widely found in fruits, vegetables, grains, bark, roots, stems, flowers, tea and coffee. Methodology: In the current study quantity of flavonoids and antibacterial activities were determined in different coffee samples namely Nescafe classic, Nescafe gold, Nescafe martina, ...

  11. Black Tea

    Science.gov (United States)

    ... mental alertness as well as learning, memory, and information processing skills. It is also used for treating headache; ... of carbamazepine. Since black tea contains caffeine, in theory taking black tea with carbamazepine might decrease the ...

  12. Assessment of Cellular Mutagenicity of Americano Coffees from Popular Coffee Chains.

    Science.gov (United States)

    Liu, Zhen-Shu; Chen, Po-Wen; Wang, Jung-Yu; Kuo, Tai-Chen

    2017-09-01

    Coffee is a popular beverage worldwide, but coffee beans can be contaminated with carcinogens. The Ames Salmonella mutagenicity test is often used for analysis of carcinogens for mutagenicity. However, previous studies have provided controversial data about the direct mutagenicity of coffee beans based on Ames test results. This study was conducted to determine the mutagenicity of popular Americano coffee based on results from the Ames test. Coffee samples without additives that were served by five international coffee chain restaurants were subjected to the analysis using Salmonella Typhimurium tester strains TA98, TA100, and TA1535. The levels of bacterial revertants in samples from coffee chains were lower than the twofold criterion of the control sets, and no significant dose-response effect was observed with or without rat liver enzyme activation. These data indicate that Americano coffees from the selected coffee chains possessed no direct mutagenic activity with or without enzyme activation. These findings suggest a low mutagenic risk from Americano coffees served by the selected coffee chains and support the use of other methods to confirm the nonmutagenicity of coffee products. These results are consistent with most recent epidemiological reports.

  13. Beverage Consumption in Relation to Discretionary Food Intake and Diet Quality among US Adults, 2003 to 2012.

    Science.gov (United States)

    An, Ruopeng

    2016-01-01

    A majority of Americans consume beverages and discretionary foods-foods that are typically low in nutrient value but high in sugar, sodium, fats, and cholesterol-as part of their daily diet, which profoundly impacts their energy balance and nutritional status. This study examined consumption of different types of beverages in relation to discretionary food intake and diet quality among US adults. Nationally representative sample of 22,513 adults from the National Health and Nutrition Examination Survey 2003 to 2012 waves were analyzed. The discretionary food category identifies energy-dense, nutrient-poor food products that do not necessarily provide essential nutrients that the human body needs, but can add variety. First-difference estimator addressed confounding bias from time-invariant unobservables (eg, eating habits, taste preferences) by using within-individual variations in diet and beverage consumption between 2 nonconsecutive 24-hour dietary recalls. Approximately 21.7%, 42.9%, 52.8%, 26.3%, and 22.2% of study participants consumed diet beverage, sugar-sweetened beverage (SSB), coffee, tea, and alcohol, respectively, and 90.1% consumed discretionary foods on any given day. Across beverage types, alcohol (384.8 kcal) and SSB (226.2 kcal) consumption was associated with the largest increase in daily total calorie intake; coffee (60.7 kcal) and diet-beverage (48.8 kcal) consumption was associated with the largest increase in daily calorie intake from discretionary foods, and SSB consumption was associated with the largest reduction in daily overall diet quality measured by the Healthy Eating Index 2010. The impact of beverage consumption on daily calorie intake (overall and from discretionary foods) and diet quality differed across individual sociodemographics and body-weight status. The incremental daily calorie intake from discretionary foods associated with diet-beverage consumption was highest in obese adults, and that associated with SSB was highest in

  14. Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods.

    Science.gov (United States)

    Wolska, J; Janda, Katarzyna; Jakubczyk, K; Szymkowiak, M; Chlubek, D; Gutowska, I

    2017-10-01

    Coffee is a rich source of dietary antioxidants, and this property links with the fact that coffee is one of the world's most popular beverages. Moreover, it is a source of macro- and microelements, including fluoride. The aim of this work was to determine antioxidant activity of coffee beverages and fluoride content depending on different coffee species and conditions of brewing. Three species of coffee, arabica, robusta and green coffee beans obtained from retail stores in Szczecin (Poland) were analyzed. Five different techniques of preparing drink were used: simple infusion, french press, espresso maker, overflow espresso and Turkish coffee. Antioxidant potential of coffee beverages was investigated spectrophotometrically by DPPH method. Fluoride concentrations were measured by potentiometric method with a fluoride ion-selective electrode. Statistical analysis was performed using Stat Soft Statistica 12.5. Antioxidant activity of infusions was high (71.97-83.21% inhibition of DPPH) depending on coffee species and beverage preparing method. It has been shown that the method of brewing arabica coffee and green coffee significantly affects the antioxidant potential of infusions. The fluoride concentration in the coffee infusions changed depending, both, on the species and conditions of brewing, too (0.013-0.502 mg/L). Methods of brewing didn't make a difference to the antioxidant potential of robusta coffee, which had also the lowest level of fluoride among studied species. Except overflow espresso, the fluoride content was the highest in beverages from green coffee. The highest fluoride content was found in Turkish coffee from green coffee beans.

  15. Radioactivity in coffee

    International Nuclear Information System (INIS)

    Roselli, C.; Desideri, D.; Feduzi, L.; Rongoni, A.; Saetta, D.

    2013-01-01

    This research was dedicated to the study of the background levels of 210 Po and natural gamma emitters as 40 K, 214 Pb, 214 Bi, 228 Ac, 212 Pb and 212 Bi in coffee powder and in coffee beverage; also the artificial 137 Cs was determined. In the coffee powder the mean 210 Po activity resulted 7.25 ± 2.25 x 10 -2 Bq kg -1 . 40 K showed a mean activity of 907.4 ± 115.6 Bq kg -1 . The mean activity concentration of 214 Pb and 214 Bi, indicators of 226 Ra, given as mean value of the two radionuclides, resulted 10.61 ± 4.02 Bq kg -1 . 228 Ac, 228 Ra indicator, showed a mean activity concentration of 13.73 ± 3.20 Bq kg -1 . The mean activity concentration of 212 Pb, 224 Ra indicator, was 8.28 ± 2.88 Bq kg -1 . 208 Tl, 224 Ra indicator, presented a mean activity concentration of 11.03 ± 4.34 Bq kg -1 . In all samples, the artificial 137 Cs resulted below the detection limit (2.0 Bq kg -1 ). The arithmetical mean value of percentage of 210 Po extraction in coffee beverage resulted 20.5 ± 6.9. The percentage of transfer of gamma emitters, 40 K, 214 Pb, 214 Bi, 228 Ac, 212 Pb, 208 Tl resulted of 80.0, 33.5, 24.7, 30.0, 35.1 and 53.5 % for 40 K, 214 Pb, 214 Bi, 228 Ac, 212 Pb and 208 Tl respectively. (author)

  16. Changes in water and beverage intake and long-term weight changes: results from three prospective cohort studies.

    Science.gov (United States)

    Pan, A; Malik, V S; Hao, T; Willett, W C; Mozaffarian, D; Hu, F B

    2013-10-01

    To examine the long-term relationship between changes in water and beverage intake and weight change. Prospective cohort studies of 50013 women aged 40-64 years in the Nurses' Health Study (NHS, 1986-2006), 52987 women aged 27-44 years in the NHS II (1991-2007) and 21988 men aged 40-64 years in the Health Professionals Follow-up Study (1986-2006) without obesity and chronic diseases at baseline. We assessed the association of weight change within each 4-year interval, with changes in beverage intakes and other lifestyle behaviors during the same period. Multivariate linear regression with robust variance and accounting for within-person repeated measures were used to evaluate the association. Results across the three cohorts were pooled by an inverse-variance-weighted meta-analysis. Participants gained an average of 1.45 kg (5th to 95th percentile: -1.87 to 5.46) within each 4-year period. After controlling for age, baseline body mass index and changes in other lifestyle behaviors (diet, smoking habits, exercise, alcohol, sleep duration, TV watching), each 1 cup per day increment of water intake was inversely associated with weight gain within each 4-year period (-0.13 kg; 95% confidence interval (CI): -0.17 to -0.08). The associations for other beverages were: sugar-sweetened beverages (SSBs) (0.36 kg; 95% CI: 0.24-0.48), fruit juice (0.22 kg; 95% CI: 0.15-0.28), coffee (-0.14 kg; 95% CI: -0.19 to -0.09), tea (-0.03 kg; 95% CI: -0.05 to -0.01), diet beverages (-0.10 kg; 95% CI: -0.14 to -0.06), low-fat milk (0.02 kg; 95% CI: -0.04 to 0.09) and whole milk (0.02 kg; 95% CI: -0.06 to 0.10). We estimated that replacement of 1 serving per day of SSBs by 1 cup per day of water was associated with 0.49 kg (95% CI: 0.32-0.65) less weight gain over each 4-year period, and the replacement estimate of fruit juices by water was 0.35 kg (95% CI: 0.23-0.46). Substitution of SSBs or fruit juices by other beverages (coffee, tea, diet beverages, low-fat and whole milk) were all

  17. The Impact of Coffee on Health.

    Science.gov (United States)

    Nieber, Karen

    2017-11-01

    Coffee is one of the most popular and widely consumed beverages worldwide due to its stimulating effects on the central nervous system as well as its taste and aroma. Coffee is a complex mixture of more than 800 volatile compounds whereas caffeine and chlorogenic acids are the most common compounds. During the last years, coffee has progressively moved to a less negative position on health due to its better-known pharmacology. Caffeine, e.g., in a cup of coffee, appears to exert most of its effects through an antagonism of the adenosine receptors. Novel approaches in epidemiological studies and experimental researches suggest that coffee consumption may help to prevent several chronic diseases, including type 2 diabetes mellitus and liver disease. Most prospective cohort studies have not found coffee consumption to be associated with a significantly increased cardiovascular disease risk. There is also evidence that decaffeinated coffee may, in some respect, have similar benefits as regular coffee, indicating that besides caffeine other components contribute to the health protecting effects. For adults consuming moderate amounts of coffee (3 - 4 cups/d providing 300 - 400 mg/d of caffeine), there is little evidence of health risks and some evidence of health benefits. This review provides up-to-date information about coffee on health. Topics addressed include the cardiovascular system, liver diseases, and diabetes as well as gastrointestinal disorders. Georg Thieme Verlag KG Stuttgart · New York.

  18. [Coffee can be beneficial for patients with liver diseases].

    Science.gov (United States)

    Kjærgaard, Maria; Thiele, Maja; Krag, Aleksander

    2014-10-20

    Coffee is one of the most commonly consumed beverages in the world. Consequently, it is important to consider the impact of coffee on health and disease. A daily intake of at least three cups of coffee is likely to have beneficial health effects, especially in patients at risk of liver diseases. Coffee has been associated with decreased liver inflammation, prevention of cirrhosis, reduced steatosis and lower incidence of hepatocellular carcinoma. It is not yet possible to make clear recommendations, but coffee can likely be included as part of a healthy diet for patients with liver diseases.

  19. Impact of caffeine and coffee on our health.

    Science.gov (United States)

    Gonzalez de Mejia, Elvira; Ramirez-Mares, Marco Vinicio

    2014-10-01

    Coffee is the most frequently consumed caffeine-containing beverage. The caffeine in coffee is a bioactive compound with stimulatory effects on the central nervous system and a positive effect on long-term memory. Although coffee consumption has been historically linked to adverse health effects, new research indicates that coffee consumption may be beneficial. Here we discuss the impact of coffee and caffeine on health and bring attention to the changing caffeine landscape that includes new caffeine-containing energy drinks and supplements, often targeting children and adolescents. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Supercritical carbon dioxide extraction of methylxanthines from maté tea leaves

    Directory of Open Access Journals (Sweden)

    M.D.A. Saldaña

    2000-09-01

    Full Text Available Methylxanthines are alkaloids found in natural products such as tea, coffee and guaraná. These alkaloids are commonly used in cola drinks and pharmaceutical products due principally to their stimulant and diuretic effects on the human organism. In this work, experimental data on the supercritical CO2 extraction of caffeine, theophylline and theobromine from herbal maté tea, a beverage traditionally consumed by the gauchos of southern Brazil, the Argentine, Paraguay and Uruguay, were obtained using high pressure extraction equipment that allows adequate control of temperature and pressure. The continuous extraction/fractionation of maté tea leaves, Ilex paraguariensis in natura using carbon dioxide was carried out at 313.2 and 343.2 K and pressures of 13.8 and 25.5 MPa. Extraction/fractionation curves revealed the large influence of temperature and pressure on extraction yield. CO2 was also found to show a higher selectivity for caffeine than for theophylline and theobromine.

  1. Caffeine content of decaffeinated coffee.

    Science.gov (United States)

    McCusker, Rachel R; Fuehrlein, Brian; Goldberger, Bruce A; Gold, Mark S; Cone, Edward J

    2006-10-01

    Caffeine is the most widely consumed drug in the world with coffee representing a major source of intake. Despite widespread availability, various medical conditions necessitate caffeine-restricted diets. Patients on certain prescription medications are advised to discontinue caffeine intake. Such admonition has implications for certain psychiatric patients because of pharmacokinetic interactions between caffeine and certain anti-anxiety drugs. In an effort to abstain from caffeine, patients may substitute decaffeinated for caffeinated coffee. However, decaffeinated beverages are known to contain caffeine in varying amounts. The present study determined the caffeine content in a variety of decaffeinated coffee drinks. In phase 1 of the study, 10 decaffeinated samples were collected from different coffee establishments. In phase 2 of the study, Starbucks espresso decaffeinated (N=6) and Starbucks brewed decaffeinated coffee (N=6) samples were collected from the same outlet to evaluate variability of caffeine content of the same drink. The 10 decaffeinated coffee samples from different outlets contained caffeine in the range of 0-13.9 mg/16-oz serving. The caffeine content for the Starbucks espresso and the Starbucks brewed samples collected from the same outlet were 3.0-15.8 mg/shot and 12.0-13.4 mg/16-oz serving, respectively. Patients vulnerable to caffeine effects should be advised that caffeine may be present in coffees purported to be decaffeinated. Further research is warranted on the potential deleterious effects of consumption of "decaffeinated" coffee that contains caffeine on caffeine-restricted patients. Additionally, further exploration is merited for the possible physical dependence potential of low doses of caffeine such as those concentrations found in decaffeinated coffee.

  2. Caffeine levels in beverages from Argentina's market: application to caffeine dietary intake assessment.

    Science.gov (United States)

    Olmos, V; Bardoni, N; Ridolfi, A S; Villaamil Lepori, E C

    2009-03-01

    The caffeine content of different beverages from Argentina's market was measured. Several brands of coffees, teas, mates, chocolate milks, soft and energy drinks were analysed by high-performance liquid chromatography (HPLC) with ultraviolet detection. The highest concentration level was found in short coffee (1.38 mg ml(-1)) and the highest amount per serving was found in instant coffee (95 mg per serving). A consumption study was also carried out among 471 people from 2 to 93 years of age to evaluate caffeine total dietary intake by age and to identify the sources of caffeine intake. The mean caffeine intake among adults was 288 mg day(-1) and mate was the main contributor to that intake. The mean caffeine intake among children of 10 years of age and under was 35 mg day(-1) and soft drinks were the major contributors to that intake. Children between 11 and 15 years old and teenagers (between 16 and 20 years) had caffeine mean intakes of 120 and 240 mg day(-1), respectively, and mate was the major contributor to those intakes. Drinking mate is a deep-rooted habit among Argentine people and it might be the reason for their elevated caffeine mean daily intake.

  3. Heavier smoking increases coffee consumption

    DEFF Research Database (Denmark)

    Bjørngaard, Johan H; Nordestgaard, Ask Tybjærg; Taylor, Amy E

    2017-01-01

    Background: There is evidence for a positive relationship between cigarette and coffee consumption in smokers. Cigarette smoke increases metabolism of caffeine, so this may represent a causal effect of smoking on caffeine intake. Methods: We performed Mendelian randomization analyses in the UK...... Biobank ( N  = 114 029), the Norwegian HUNT study ( N  = 56 664) and the Copenhagen General Population Study (CGPS) ( N  = 78 650). We used the rs16969968 genetic variant as a proxy for smoking heaviness in all studies and rs4410790 and rs2472297 as proxies for coffee consumption in UK Biobank and CGPS....... Analyses were conducted using linear regression and meta-analysed across studies. Results: Each additional cigarette per day consumed by current smokers was associated with higher coffee consumption (0.10 cups per day, 95% CI: 0.03, 0.17). There was weak evidence for an increase in tea consumption per...

  4. Coffee intake and the risk of colorectal adenoma: The colorectal adenoma study in Tokyo.

    Science.gov (United States)

    Budhathoki, Sanjeev; Iwasaki, Motoki; Yamaji, Taiki; Sasazuki, Shizuka; Tsugane, Shoichiro

    2015-07-15

    Coffee is a commonly consumed beverage which contains several potential anticarcinogenic and chemopreventive compounds, and has been hypothesized to have protective effects in colorectal neoplasia. However, the limited available data on coffee consumption in relation to colorectal adenoma (CRA), a precursor lesion to most colorectal cancers, remain largely inconsistent. In this study, we evaluated the association of coffee intake with the risk of CRA in a middle-aged Japanese population. Study subjects were selected from examinees who underwent total colonoscopy as part of a cancer screening program and responded to self-administered dietary and lifestyle questionnaires. A total of 738 patients with adenoma and 697 controls were included in the study. Coffee intake was assessed with a food frequency questionnaire, and divided into quartiles based on the distribution among controls. Unconditional logistic regression models were used to estimate odds ratio (OR) and 95% confidence interval (CI) of CRA, with adjustment for potential confounding factors. High coffee consumption was associated with a reduced risk of CRA, with a multivariate-adjusted OR for the highest versus lowest quartile of coffee intake of 0.67 (95% CI = 0.48-0.93; ptrend  = 0.02). The inverse association of coffee intake was limited to proximal (OR = 0.64; 95%CI = 0.44-0.95; ptrend  = 0.04) and distal colon adenoma (OR = 0.62; 95%CI = 0.39-0.99; ptrend  = 0.06), and appeared to be more evident with small (OR = 0.68; 95%CI = 0.49-0.96; ptrend  = 0.04) and single adenomas (OR = 0.65; 95%CI = 0.44-0.95; ptrend  = 0.02). Green tea intake was not found to be associated with CRA risk. This study provides support for the protective effect of coffee drinking on colon adenomas, a precursor of colon cancer. © 2014 UICC.

  5. Quantification of catechins and caffeine from green tea (Camellia sinensis infusions, extract, and ready-to-drink beverages Quantificação de catequinas e cafeína do chá verde (Camellia sinensis infusão, extrato e bebida pronta

    Directory of Open Access Journals (Sweden)

    Rafaela Macedo Mendes De Oliveira

    2012-03-01

    Full Text Available This study aimed to quantify the levels of catechins and caffeine in various forms of presentation of green tea: infusion tea bags, extract, and ready-to-drink beverage and, based on their content, identify the most suitable for consumption. High Performance Liquid Chromatography (HPLC analytical method was used for the quantification of catechins and caffeine. The tea bags had the highest concentration of total catechins with 5 to 9.5% followed by the extract with 3.64 to 4.88%, and ready-to-drink green tea beverage showed low levels of catechins, from 0.14 to 0.26%. As for caffeine content, green tea extract had higher concentration (1.96 to 3.54% compared to the tea bags (1.39 to 1.57%. Tea bags were found the most suitable for consumption because it contains higher amounts of catechins and smaller amounts of caffeine.O presente estudo teve como objetivo quantificar os teores de catequinas e cafeína em diferentes formas de apresentação do chá verde -infusão, extrato e bebida pronta - e, baseado no teor destes constituintes, identificar aquela mais apropriada para consumo. A cromatografia Líquida de Alta Eficiência (CLAE foi a metodologia analítica utilizada para a quantificação das catequinas e cafeína. O chá verde sachê obteve maior concentração de catequinas totais com 5 a 9,5%, seguido do extrato com 3,64 a 4,88%, o chá verde bebida pronta apresentou baixos teores de catequinas, 0,14 a 0,26%. Quanto ao teor de cafeína, o chá verde na forma de extrato obteve maior concentração, 1,96 a 3,54%, quando comparado ao sachê, 1,39 a 1,57%. O chá verde na forma de sachê mostrou-se mais indicado para consumo por conter maiores quantidades de catequinas e menores quantidades de cafeína.

  6. TRACKING THE PROCESSES OF MELANODIN FORMATION IN COFFEE

    OpenAIRE

    Snezhana Ivanova

    2017-01-01

    Melanoidins are high molecular brown colored substances and products of sugar-amine reaction of Maillard. They are formed during roasting a green coffee beans under different thermal regimes of heat treatment. In the technological production of different types coffee beverages, the coffee powder is subjected to after-heat treatment. In these additional operations again become active processes of melanoidin formation and their changing their structures. This is changes of the Melanoidins have ...

  7. Variation in caffeine concentration in single coffee beans.

    Science.gov (United States)

    Fox, Glen P; Wu, Alex; Yiran, Liang; Force, Lesleigh

    2013-11-13

    Twenty-eight coffee samples from around the world were tested for caffeine levels to develop near-infrared reflectance spectroscopy (NIRS) calibrations for whole and ground coffee. Twenty-five individual beans from five of those coffees were used to develop a NIRS calibration for caffeine concentration in single beans. An international standard high-performance liquid chromatography method was used to analyze for caffeine content. Coffee is a legal stimulant and possesses a number of heath properties. However, there is variation in the level of caffeine in brewed coffee and other caffeinated beverages. Being able to sort beans on the basis of caffeine concentration will improve quality control in the level of caffeine in those beverages. The range in caffeine concentration was from 0.01 mg/g (decaffeinated coffee) to 19.9 mg/g (Italian coffee). The majority of coffees were around 10.0-12.0 mg/g. The NIRS results showed r(2) values for bulk unground and ground coffees were >0.90 with standard errors coffee beans. One application of this calibration could be sorting beans on caffeine concentration to provide greater quality control for high-end markets. Furthermore, bean sorting may open new markets for novel coffee products.

  8. Influence of black tea concentrate on kombucha fermentation

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2006-01-01

    Full Text Available Kombucha is cultivated on substrates prepared with different concentrations of black tea and substrate obtained by diluting a substrate with highest concentration of black tea with cold tap water. Qualify of produced beverages is compared with the beverage obtained in traditional fermentation of 1.5 g/L of black tea, sweetened with 70 g/L of sucrose. Inoculation was performed with 10% (v/v of fermentation liquid from previous process, and the fermentation was carried out at 28°C under aerobic conditions, for ten days. Process of fermentation was monitored by following pH, total acids. D-gluconic acid and caffeine content. Beverages obtained in fermentation with diluted black tea concentrate had similar amounts of investigated metabolites compared with traditional one. Use of diluted black tea concentrate as a substrate needs the shorter time for the substrate preparation, which significantly saves energy.

  9. Water and beverage consumption patterns among 4 to 13-year-old children in the United Kingdom

    Directory of Open Access Journals (Sweden)

    Florent Vieux

    2017-05-01

    Full Text Available Abstract Background The UK government has announced a tax on sugar-sweetened beverages. The aim of this study was to assess consumption patterns for plain drinking water relative to sugary beverages among UK children. Methods Dietary intake data for 845 children aged 4–13 years came from the nationally representative cross-sectional National Diet and Nutrition Survey, 2008–2011. Beverage categories were drinking water (tap or bottled, milk, 100% fruit juices, soda, fruit drinks, tea, coffee, sports drinks, flavored waters, and liquid supplements. Consumption patterns were examined by age group, gender, household incomes, time and location of consumption, region and seasonality. Total water consumption from drinking water, beverages, and foods, and the water-to-calorie ratios (L/kcal were compared to the EFSA (European Food Safety Authority adequate intake standards. Results Total water intake (1338 ml/d came from plain water (19%, beverages (48%, and food moisture (33%. Plain drinking water provided 258 g/d (241 g/d for children aged 4–8 years; 274 g/d for 9–13 years, mostly (83.8% from tap. Water and beverages supplied 901 g /d of water. Tap water consumption increased with income and was highest in the South of England. The consumption of bottled water, soda, tea and coffee increased with age, whereas milk consumption declined. About 88.7% of children did not meet EFSA adequate intake standards. The daily water shortfall ranged from 322 ml/d to 659 ml/d. Water-to-calorie ratio was 0.845 L/1000 kcal short of desirable levels of 1.0–1.5 L/1000 kcal. Conclusion Total water intake were at 74.8% of EFSA reference values. Drinking water consumption among children in the UK was well below US and French estimates.

  10. Evaluation of gloss changes of two denture acrylic resin materials in four different beverages.

    Science.gov (United States)

    Keyf, Filiz; Etikan, Ilker

    2004-03-01

    The primary disadvantages of the materials which are used in construction of complete and removable partial dentures is that their esthetic, physical and mechanical properties change rapidly with time in the oral environment. For esthetics, color stability is one of the criteria that needs careful attention. Color may provide important information on the serviceability of these materials. Color change affects the gloss of these materials. The objective of the present study was to determine the gloss changes resulting from the testing process in four different beverages in one heat-polymerized denture base resin and one cold-polymerized denture base repair resin. Thirty-six samples were fabricated for each material. Each sample had a smooth polished and a rough unpolished surface. The gloss measurements were made with a glossmeter before testing. Four different beverages (tea, coffee, cola and cherry juice) were used for testing. Two angles of illumination (20 and 60 degrees) were used for the gloss measurements. The samples were immersed in water, tea, coffee, cola and cherry juice solutions. The gloss of the samples was measured again with the glossmeter at the end of the 45th day and 135th day of testing. The arithmetic mean and standard deviation of each of the samples were calculated and compared with each other statistically by using the Wilcoxon test (within times) (p gloss changes occurred after testing in heat-polymerized denture base resin and cold-polymerized denture base repair resin. The significance of the gloss changes exhibited by each sample, kept for different lengths of time in the same solution, were compared using the Wilcoxon test. The results were statistically significant (p 0.05), but the difference between smooth polished and rough unpolished surfaces was statistically significant (p gloss of heat-polymerized denture base resin or the gloss of cold-polymerized denture base repair resin was affected by tested agents, and the four beverages

  11. Furan in roasted, ground and brewed coffee

    Science.gov (United States)

    Gruczyńska, Eliza; Kowalska, Dorota; Kozłowska, Mariola; Majewska, Ewa; Tarnowska, Katarzyna

    2018-01-01

    Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robusta (Coffea canephora) have gained commercial importance. During roasting of green coffee beans not only desirable compounds are formed, that exert positive influence on the taste and flavour of coffee, but also small quantities of undesirable ones. Furan (C4H4O) is one of the latter. Furan is a volatile compound (boiling temp. of 31.4 oC) formed during thermal processing of food. The toxicity of furan has been well documented and it is classified as “possible human carcinogen” (Group 2B) by the International Agency for Research on Cancer. Various pathways have been reported for furan formation during food processing. It can be formed from carbohydrates, amino acids by their thermal degradation or thermal re-arrangement and by oxidation of ascorbic acid and polyunsaturated acids and carotenoids. High concentrations of furan have been reported in coffee, baked and roasted food and in food subjected to preserving in cans and jars. Furan levels in brewed coffee are typically near or below 120 μg/L, but it can approach thousands μg/kg in roasted whole beans or ground coffee. The highest concentration of furan in roasted coffee reaches the level of 7000 μg/kg. Taking into account that coffee is the most popular hot drink, it becomes the main contributor to furan exposure from dietary sources for adults. In this article the published scientific papers concerned with the presence of furan in roasted non-brewed and brewed coffee have been reviewed. The formation mechanisms and occurrence of furan in coffee and the harmful influence of furan on the consumer health have been discussed.

  12. Beverage intake and obesity in early childhood: evidence form primary health care clients in Northwest Argentina.

    Science.gov (United States)

    Alderete, E; Bejarano, I; Rodríguez, A

    2015-12-07

    Sugar sweetened beverages (SSB) are thought to play an important role in weight gain. We examined the relationship between the intake of caloric and noncaloric beverages (SSB and water) and the nutritional status of children. In 2014, we randomly selected 16 public health clinics in four cities of Northwest Argentina and conducted a survey among mothers of children 0-6 years of age. Children's beverage intake was ascertained by 24-h dietary recall provided by the mothers. Children's weight and height measures were obtained from clinic's registries. We calculated the body mass index using the International Obesity Task Force standards. The analysis included 562 children 25 months to 6 years of age with normal or above normal nutritional status. Children's beverage consumption was as follows, water 81.8%, carbonated soft drinks (CSD) 49.7%, coffee/tea/cocoa 44.0%, artificial fruit drinks 35.6%, flavored water 17.9%, natural fruit juice 14.5%. In multivariate logistic regression models the likelihood of being obese v. being overweight or having normal weight doubled with an intake of one to five glasses of CSD (OR=2.2) and increased by more than three-fold with an intake of more than five glasses (OR=3.5). Drinking more than five glasses of water decreased the likelihood of being obese by less than half (OR=0.3). The percentage of children drinking more than five glasses of other beverages was low (3.3-0.9%) and regression models did not yield significant results. The study contributed evidence for reducing children's CSD intake and for promoting water consumption, together with the implementation of comprehensive regulatory public health policies.

  13. Simple Sequence Repeat Analysis of Selected NSIC-registered Coffee Varieties in the Philippines

    OpenAIRE

    Daisy May C. Santos; Carla Francesca F. Besa; Angelo Joshua A. Victoria

    2016-01-01

    Coffee (Coffea sp.) is an important commercial crop worldwide. Three species of coffee are used as beverage, namely Coffea arabica, C. canephora, and C. liberica. Coffea arabica L. is the most cultivated among the three coffee species due to its taste quality, rich aroma, and low caffeine content. Despite its inferior taste and aroma, C. canephora Pierre ex A. Froehner, which has the highest caffeine content, is the second most widely cultivated because of its resistance to coffee diseases. O...

  14. Café e saúde humana: um enfoque nas substâncias presentes na bebida relacionadas às doenças cardiovasculares Coffee and human health: a focus on the substances of the beverage related to cardiovascular disease

    Directory of Open Access Journals (Sweden)

    Fabiana Accioly de Lima

    2010-12-01

    Full Text Available O café é a bebida mais consumida no Brasil e no mundo ocidental. O fato de ser uma bebida tão popular, aliado à sua importância econômica, explica o interesse por estudos sobre o café, desde a sua composição até seus efeitos na saúde humana. Dentre as diversas substâncias presentes na composição química do café, além dos nutrientes, destacam-se a cafeína, os diterpenos cafestol e kahweol e os ácidos clorogênicos, o que faz do café uma importante fonte dietética destes compostos. Muitos estudos têm verificado a influência de seus constituintes na saúde, principalmente a cafeína vs a elevação da pressão arterial; o cafestol e o kahweol vs a dislipidemia; e ácidos clorogênicos vs proteção cardiovascular, por suas propriedades antioxidantes. Este artigo tem como objetivo apresentar de forma sucinta a importância da bebida e sua composição química, os mecanismos fisiológicos envolvidos na elevação da pressão arterial e do colesterol sérico atribuíveis ao café, bem como estudos selecionados que verificaram a associação do consumo da bebida com estas doenças cardiovasculares.Coffee is the most consumed beverage in the Western world, including Brazil. The fact that it is one the most popular beverages and its worldwide consumption and economic importance explain the interest for studies on coffee, from its composition to its effects on human health. In addition to the nutrients, its various components include caffeine, the diterpenes cafestol and kahweol, and chlorogenic acids, with coffee being an important dietary source of these compounds. Many studies have verified the association between its constituents and health, especially caffeine and high blood pressure, cafestol and kahweol and dyslipidemias, and chlorogenic acids and cardiovascular protection from their antioxidant properties. This article aims to succinctly present the importance and composition of the drink, the physiological mechanisms

  15. Novel botanical ingredients for beverages.

    Science.gov (United States)

    Gruenwald, Joerg

    2009-01-01

    Natural substances are generally preferred over chemical ones and are generally seen as healthy. The increasing demand for natural ingredients, improving health and appearance, is also attracting beverages as the fastest growing segment on the functional food market. Functional beverages are launched as fortified water, tea, diary or juices claiming overall nutrition, energy, anti-aging or relaxing effects. The substitution of so called superfruits, such as berries, grapes, or pomegranate delivers an effective range of beneficial compounds, including vitamins, fatty acids, minerals, and anti-oxidants. In this context, new exotic and African fruits could be useful sources in the near future. Teas and green botanicals, such as algae or aloe vera are also rich in effective bioactives and have been used traditionally. The botanical kingdom offers endless possibilities.

  16. Xerophilic mycopopulations of teas in bulk

    Directory of Open Access Journals (Sweden)

    Škrinjar Marija M.

    2011-01-01

    Full Text Available d.o.o., Novi Sad AU Krunić Vesna J. AF EKOLd.o.o., Novi Sad KW teas % mould contamination % thermal treatment KR nema Other the water, tea is the most popular beverage in the world today. They are used for ages, in the beginning as refreshing drinks, and later more for their healing properties. Teas have been demonstrated to show antioxidative, anti-carcinogenic, and anti-microbial properties. Considering that the teas, during the production, are not treated with any temperature, there is high risk for contamination with different type of microorganisms, especially with moulds. Moulds are ubiquitously distributed in nature and their spores can be found in the atmosphere even at high altitudes and under favorable conditions of temperature and humidity, moulds grow on many commodities including cereals, oil seeds, nuts, herbs and spices. Most of them are potential producers of mycotoxins which present a real hazard to human health. The aim of this work was to investigate total mould count and to identify moulds isolated from teas in bulk, than from teas treated with hot, sterile, distilled water and from the tea filtrates. Tested teas were peppermint, sage, yarrow, black tea, bearberry, lemon balm, mixture of teas from Zlatibor. In teas in balk was observed high contamination with different kinds of moulds (1.84-4.55 cfu/g, such as Aspergillus awamori, A. lovaniensis, A niger, A. phoenicus, A. repens, A. restrictus, A. sydowii, A. versicolor, Eurotium amstelodami, E. chevalieri, E. herbariorum, Penicillium chrysogenum, and Scopulariopsis brevicaulis. The most frequent were species from Aspergillus and Eurotium genera. Thermal treatment with hot, sterile, distilled water reduced the number of fungal colonies. Aspergillus awamori was the most resistant and appeared in six samples of filtrates of tea, Aspergillus niger in one sample and Penicillium chrysogenum in one sample.

  17. Can hibiscus tea lower blood pressure

    Science.gov (United States)

    Hibiscus sabdariffa is a common ingredient found in blended herbal teas, and beverages made from the dried calyces of this plant are popular worldwide. In vitro studies have shown that H. sabdariffa has antioxidant properties and, in animal models of hypertension, extracts of this plant lower blood ...

  18. [Food and beverages available in automatic food dispensers in health care facilities of the Portugal North Health Region].

    Science.gov (United States)

    Rodrigues, Filipa Gomes; Ramos, Elisabete; Freitas, Mário; Neto, Maria

    2010-01-01

    Patients and health staff frequently need to stay in health care facilities for quite a long time. Therefore, it's necessary to create the conditions that allow the ingestion of food during those periods, namely through the existence of automatic food dispensers. However, the available food and beverages might not always be compatible with a healthy diet. The aim of this work was to evaluate if the food and beverages available in automatic food dispensers in public Ambulatory Care Facilities (ACF) and Hospitals of the Portugal North Health Region were contributing to a healthy diet, during the year of 2007. A questionnaire was elaborated and sent to the Coordinators of the Health Sub-Regions and to the Hospital Administrators. The questionnaire requested information about the existence of automatic food dispensers in the several departments of each health care facility, as well as which food and beverages were available and most sold. Afterwards, the pre-processing of the results involved the classification of the food and beverages in three categories: recommended, sometimes recommended and not recommended. The questionnaire reply ratio was 71% in ACF and 83% in Hospitals. Automatic food dispensers were available in all the Hospitals and 86.5% of ACF. It wasn't possible to acquire food in 37% of the health facility departments. These departments were all located in ACF. The more frequently available beverages in departments with automatic food dispensers were coffee, still water, tea, juices and nectars and soft drinks. Still water, coffee, yogurt, juices and nectars and soft drinks were reported as the most sold. The more frequently avaliable food items were chocolate, recommended cookies, not recommended cakes, recommended sandwiches and sometimes recommended croissants. The food items reported as being the most sold were recommended sandwiches, chocolate, recommended cookies, sometimes recommended croissants and not recommended cookies. The beverages in the

  19. Green Tea (Camellia Sinensis): Chemistry and Oral Health.

    Science.gov (United States)

    Khurshid, Zohaib; Zafar, Muhammad S; Zohaib, Sana; Najeeb, Shariq; Naseem, Mustafa

    2016-01-01

    Green tea is a widely consumed beverage worldwide. Numerous studies have suggested about the beneficial effects of green tea on oral conditions such as dental caries, periodontal diseases and halitosis. However, to date there have not been many review articles published that focus on beneficial effects of green tea on oral disease. The aim of this publication is to summarize the research conducted on the effects of green tea on oral cavity. Green tea might help reduce the bacterial activity in the oral cavity that in turn, can reduce the aforementioned oral afflictions. Furthermore, the antioxidant effect of the tea may reduce the chances of oral cancer. However, more clinical data is required to ascertain the possible benefits of green tea consumption on oral health.

  20. Can impurities from soil-contaminated coffees reach the cup?

    International Nuclear Information System (INIS)

    Tagliaferro, F.S.; De Nadai Fernandes, E.A.; Bacchi, M.A.; Joacir De Franca, E.; Bode, P.

    2007-01-01

    Depending on the harvest conditions, coffee beans can be contaminated by soil when dropped to the ground. It is well known that agricultural soils act as sinks for agrochemicals applied to the crops. While coffee is brewed, substances present in the roasted and ground coffee beans are extracted by hot water, emphasizing the need to assess the possible transfer of impurities from the soil to the beverage. Soil-contaminated samples of roasted coffee beans were split into 2 groups according to the treatments: (a) washed and ground and (b) only ground. Brewing was performed in a household espresso machine for both coffees. The resulting beverage was freeze-dried and the elemental composition determined by instrumental neutron activation analysis (INAA). The mass fractions of the terrigenous elements Fe, La, Sc, Sm and Th in the freeze-dried non-washed coffee beverages were, at least, 2 times higher than in the washed samples. These elements are tracers of the soil, indicating that the impurities from the soil reached the beverage. (author)

  1. Safety and anti-hyperglycemic efficacy of various tea types in mice

    Science.gov (United States)

    Han, Manman; Zhao, Guangshan; Wang, Yijun; Wang, Dongxu; Sun, Feng; Ning, Jingming; Wan, Xiachun; Zhang, Jinsong

    2016-01-01

    Tea, a beverage consumed worldwide, has proven anti-hyperglycemic effects in animal models. Better efficacies of tea beverages are frequently associated with high-dose levels, whose safety attracts considerable attention. Based on the inherent nature of tea catechin oxidation, fresh tea leaves are manufactured into diverse tea types by modulating the oxidation degree of catechins. The present study aimed to assess various tea types for their safety properties and anti-hyperglycemic effects. Mice were allowed free access to tea infusion (1:30, w/v) for one week, and the rare smoked tea caused salient adverse reactions, including hepatic and gastrointestinal toxicities; meanwhile, the widely-consumed green and black teas, unlike the rare yellow tea, suppressed growth in fast-growing healthy mice. When mice were fed a high-fat diet and allowed free access to tea infusion (1:30, w/v) for 25 days, only yellow tea significantly reduced blood glucose. Therefore, various teas showed different safety profiles as well as anti-hyperglycemic efficacy strengths. To achieve an effective and safe anti-hyperglycemic outcome, yellow tea, which effectively suppressed high-fat diet-induced early elevation of hepatic thioredoxin-interacting protein, is an optimal choice. PMID:27531374

  2. Public Knowledge about Herbal Beverages in Penang, Malaysia

    Directory of Open Access Journals (Sweden)

    Munaver Nazir

    2009-01-01

    Full Text Available AIM OF STUDY:To explore public knowledge and perceptions of the efficacy, safety and reason to consume herbal beveragesincluding ginseng tea, gingko biloba tea and tongka ali tea.METHOD:This study was conducted in the state of Penang in June 2007. Participants were recruited at random;respondents were interviewed using a 19 item questionnaire. Non- parametric statistics was applied to analysethe data.RESULTS:Four hundred participants were recruited. Most of the respondents 228(57.0% were habitual consumers ofherbal beverages. 249(62.25% respondents believed that herbal beverages improved their health status.193(48.25% believed that herbal beverages boost the energy level of user and 120(30.0% used them toprevent diseases. 300(75% respondents agreed with the statement that herbal beverages are safe to use andthat they have less side effect than conventional medicines available on the market. Female respondents weremore likely to report using herbal beverages for slimming 78(19.5% and for cosmetic purposes 74(18.5%.However, the use of herbal beverages to boost energy levels was more frequent among male respondents.Respondents aged 18 – 25 years were significantly more likely to report the use of herbal beverages to preventcoughs and flu.CONCLUSION:This potentially ill advised and dangerous consumption of herbal beverages may delay appropriate help seekingfor various medical illnesses. In addition lack of knowledge about the side effects of herbal beverages may putusers at risk of side effects.

  3. Rehydration beverage

    Science.gov (United States)

    Greenleaf, John E. (Inventor)

    1995-01-01

    A novel rehydration beverage containing sodium chloride, sodium citrate, and aspartame useful for rapid restoration of hydration homeostasis is disclosed. The beverage is particularly useful for restoration of normal body fluid volumes and their intracellular and extracellular distribution during a hypohydration state observed in astronauts and air passengers.

  4. Color stability of restorative materials in response to Arabic coffee, Turkish coffee and Nescafe.

    Science.gov (United States)

    Al-Samadani, Khalid H

    2013-07-01

    To evaluate the effect of Arabic coffee, Turkish coffee and Nescafe on the color stability of four different composite resins after a period of aging time 1, 7 and 30 days. Twenty specimens from each type of tested composite resin material were prepared. Five specimens from each tested material (Z350 XT, Artist, GC and Z250) was evaluated after storage in Arabic coffee, Turkish coffee, Nescafe and distil water (control) at 37°C in a dark container for 1, 7 and 30 days. Color measurement was done using colorimeter based on the CIE L* a* b* color scale. Color differences ΔE*ab, Δb* and Δa* among specimens immersed in distil water and staining coffee beverages were evaluated overtime. Mean values were statistically analyzed with one-way analysis of variance (ANOVA), followed by Tukey test with p Nescafe except Δa*. The highest total color difference ΔE*ab after 30 days was in group A Arabic coffee (ΔE > 1.5 perceivable) and not perceivable in group B Turkish coffee and group C Nescafe. For Δb* all materials discolored toward yellowness after 30 days except Arabic coffee group which shifted from yellowness toward blueness (Δb*> 1.5 perceivable). The effect of staining beverages on the resin composite materials increases with time of aging toward yellowness and not perceivable in all groups except with Arabic coffee which had highest effect after 30 days and the discoloration shifted from yellowness to blueness perceivable.

  5. Varietal identification of tea (Camellia sinensis [L.] Kuntze) using nanofluidic array of Single Nucleotide Polymorphism (SNP) markers

    Science.gov (United States)

    Apart from water, tea is the world’s most widely consumed beverage. Tea is produced in more than 50 countries with an annual production of approximately 4.7 million tons. The market segment for specialty tea has been expanding rapidly owing to increased demand, resulting in higher revenues and profi...

  6. Caffeine in tea Camellia sinensis--content, absorption, benefits and risks of consumption.

    Science.gov (United States)

    Gramza-Michałowska, A

    2014-01-01

    Therapeutic properties of tea Camellia sinensis are of particular interest since it has been consumed for ages and was always regarded as safe beverage. Tea is most popular beverage in the world because of its attractive aroma, exceptional taste, health promoting and pharmaceutical potential. Current results showed that antioxidative, antibacterial and other health effects are attributed to its caffeine content and caffeine - polyphenols interactions. An overview is given on caffeine content in different tea leaves beverage. Special attention is drawn to caffeine physiological effect on human organism. Controversies concerning the possible caffeine influence on human physical and psychological health are briefly summarized and presented.

  7. Beverage Consumption Patterns among Norwegian Adults

    Science.gov (United States)

    Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

    2016-01-01

    Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010–2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future. PMID:27649236

  8. Beverage Consumption Patterns among Norwegian Adults.

    Science.gov (United States)

    Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

    2016-09-13

    Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

  9. Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry.

    Science.gov (United States)

    Nardin, Tiziana; Barnaba, Chiara; Abballe, Franco; Trenti, Gianmaria; Malacarne, Mario; Larcher, Roberto

    2017-10-01

    A fast separation based on cation-exchange liquid chromatography coupled with high-resolution mass spectrometry is proposed for simultaneous determination of chlormequat, difenzoquat, diquat, mepiquat and paraquat in several food and beverage commodities. Solid samples were extracted using a mixture of water/methanol/formic acid (69.6:30:0.4, v/v/v), while liquid samples were ten times diluted with the same solution. Separation was carried out on an experimental length-modified IonPac CS17 column (2 × 15 mm 2 ) that allowed the use of formic acid and acetonitrile as mobile phase. Detection limits for food and beverage matrices were established at 1.5 μg/L for chlormequat, difenzoquat and mepiquat, and 3 μg/L for diquat and paraquat, while for drinking water a pre-analytical sample concentration allowed detection limits of 9 and 20 ng/L, respectively. Precision, as repeatability (RSD%), ranged from 0.2 to 24%, with a median value of 6%, and trueness, as recovery, ranged from 64 to 118%, with a median value of 96%. The method developed was successfully applied to investigate the presence of herbicide residues in commercial commodities (mineral water, orange juice, beer, tea, green coffee bean, toasted coffee powder, cocoa bean, white corn flour, rice and sugar samples). © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. Effect of radiation sterilization on free radicals content in dry beverages

    International Nuclear Information System (INIS)

    Hidayati, Nur; Sudiro, Sutjipto; Maha, Munsiah

    1998-01-01

    This study was done to determine free radicals content in several dry beverages, namely instant coffee, milk powder, cane sugar, nutrisari, tea, and cacao powder after radiation-sterilization at 25 kGy and stored at room (24 o C) and freezing (-13 o C) temperatures. Each sample was vacuum-packed in Al foil laminate pouches, then irradiated at 25 kGy in dry ice temperature. Free radicals contents in some samples after being dissolved or soaked in hot water (73 o C) then freeze-dried were also measured. The free radicals content was measured using Electron Spin Resonance (ESR) Spectroscopy and expressed in spectrum area/g in arbitrary unit. The results showed that free radicals content increased after irradiation, but it decreased immediately after storage especially at room temperature. After about 5 months storage either at room or freezing temperature, free radicals contents of irradiated coffee, milk, powder and cacao powder were similar to those of the unirradiated control, while in tea sample stored at freezing temperature, the free radicals content was still a little bit higher than that stored at room temperature which was already similar to the control. Free radicals content of irradiated sugar as well as nutrisari was higher than the other samples, and the radicals were relatively stable either at room or freezing temperatures. However, after dissolving or soaking the samples in water, the ESR spectra or free radicals contents of the irradiated samples were found to be identical to the control. This indicates that free radicals formed by irradiation in the samples disappear because termination. (authors)

  11. Novel identification strategy for ground coffee adulteration based on UPLC-HRMS oligosaccharide profiling.

    Science.gov (United States)

    Cai, Tie; Ting, Hu; Jin-Lan, Zhang

    2016-01-01

    Coffee is one of the most common and most valuable beverages. According to International Coffee Organization (ICO) reports, the adulteration of coffee for financial reasons is regarded as the most serious threat to the sustainable development of the coffee market. In this work, a novel strategy for adulteration identification in ground coffee was developed based on UPLC-HRMS oligosaccharide profiling. Along with integrated statistical analysis, 17 oligosaccharide composition were identified as markers for the identification of soybeans and rice in ground coffee. This strategy, validated by manual mixtures, optimized both the reliability and authority of adulteration identification. Rice and soybean adulterants present in ground coffee in amounts as low as 5% were identified and evaluated. Some commercial ground coffees were also successfully tested using this strategy. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Beneficial Role of Coffee and Caffeine in Neurodegenerative Diseases: A Minireview

    OpenAIRE

    Yenisetti SC; Muralidhara

    2016-01-01

    Coffee is among the most widespread and healthiest beverages in the world. Coffee typically contains more caffeine than most other beverages, and is widely and frequently consumed. Thus, it contributes significantly to the overall caffeine consumption within the general population, particularly in adults. Controversies regarding its benefits and risks still exist as reliable evidence is becoming available supporting its health-promoting potential. Several lines of evidence have highlighted th...

  13. Sterilization of dry beverages and condiments for hospital patients by gamma irradiation

    International Nuclear Information System (INIS)

    Maha, Munsiah

    1995-01-01

    This study was done to determine the suitable irradiation conditions for sterilyzing several kinds of dry beverages and condiments, i.e. tea, coffee, milk powder, cacao powder, nutrisari, tropicana slim, pepper, salt, sugar and soy sauce. Each sample was vacuum-packed in nylon laminate pouches, then irradiated up to 30 kGy at liquid nitrogen and room temperatures, and stored at room temperature. The odour, flavor, and colour of the samples were evaluated subjectively immediately after irradiation and after storage. Radiation-sterilization dose for each sample was determined using the method BI set out by the AAMI based on bioburden information. The effect of dissolving in boiling water on the bioburden of the samples was also determined. The results showed that dissolving in boiling water could eliminate only a small portion of the bioburden. Irradiation caused significant changes on the colour, flavour and odour of the samples, especially when irradiation was done at room temperature. In general, irradiation conducted at liquid nitrogen temperature could reduce the negative changes to acceptable levels. Sterilization doses for SAL of 10 -3 were found to be 23.1 kGy for sea, 18.1 kGy for coffee (Kapal api), 19.9 kGy for milk powder (Dancow), 15.8 kGy for cacao powder (van Houten), 26.2 kGy for pepper, 19.7 kGy for sugar, 12.8 kGy for coffee (Torabica Duo), 11.7 kGy for nutrisari, 12.2 kGy for soy sauce and 11.2 kGy for Tropicana Slim. (author) 8 refs, 7 tabs

  14. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations

    Science.gov (United States)

    Czernicka, Maria; Zaguła, Grzegorz; Bajcar, Marcin; Saletnik, Bogdan; Puchalski, Czesław

    The processing of tea leaves determines the contents of bioactive ingredients, hence it should be expected that each variety of tea, black, red or green, will represent a different package of compounds of physiological importance. Taste and aroma, as well as price and brand are the main factors impacting consumers’ preferences with regard to tea of their choice; on the other hand consumers less frequently pay attention to the chemical composition and nutritional value of tea. The purpose of the study was assessment of the nutritional value of black, green and white high-quality tea leaf from Chinese plantations based on the chemical composition of the dried leaves as well as minerals and caffeine content in tea infusions. The research material included 18 high-quality loose-leaf teas produced at Chinese plantations, imported to Poland, and purchased in an online store. The analyses included examination of the dried tea leaves for their chemical composition (contents of water, protein, volatile substances and ash) and assessment of selected minerals and caffeine contents in the tea infusions. High-quality Chinese green teas were found with the most valuable composition of minerals, i.e. the highest contents of Zn, Mn, Mg, K, Ca and Al and the highest contents of protein in comparison to the other products. Chinese black teas had the highest contents of total ash and caffeine and white teas were characterized with high content of volatile substances, similar to the black teas, and the highest content of water and the lowest content of total ash. The three types of tea brews examined in the present study, in particular green tea beverages, significantly enhance the organism’s mineral balance by providing valuable elements

  15. Genome-wide meta-analysis identifies six novel loci associated with habitual coffee consumption

    NARCIS (Netherlands)

    Cornelis, M. C.; Byrne, E. M.; Esko, T.; Nalls, M. A.; Ganna, A.; Paynter, N.; Monda, K. L.; Amin, N.; Fischer, K.; Renstrom, F.; Ngwa, J. S.; Huikari, V.; Cavadino, A.; Nolte, I. M.; Teumer, A.; Yu, K.; Marques-Vidal, P.; Rawal, R.; Manichaikul, A.; Wojczynski, M. K.; Vink, J. M.; Zhao, J. H.; Burlutsky, G.; Lahti, J.; Mikkilä, V.; Lemaitre, R. N.; Eriksson, J.; Musani, S. K.; Tanaka, T.; Geller, F.; Luan, J.; Hui, J.; Mägi, R.; Dimitriou, M.; Garcia, M. E.; Ho, W.-K.; Wright, M. J.; Rose, L. M.; Magnusson, P. K. E.; Pedersen, N. L.; Couper, D.; Oostra, B. A.; Hofman, A.; Ikram, M. A.; Tiemeier, H. W.; Uitterlinden, A. G.; van Rooij, F. J. A.; Barroso, I.; Johansson, I.; Xue, L.; Kaakinen, M.; Milani, L.; Power, C.; Snieder, H.; Stolk, R. P.; Baumeister, S. E.; Biffar, R.; Gu, F.; Bastardot, F.; Kutalik, Z.; Jacobs, D. R.; Forouhi, N. G.; Mihailov, E.; Lind, L.; Lindgren, C.; Michaëlsson, K.; Morris, A.; Jensen, M.; Khaw, K.-T.; Luben, R. N.; Wang, J. J.; Männistö, S.; Perälä, M.-M.; Kähönen, M.; Lehtimäki, T.; Viikari, J.; Mozaffarian, D.; Mukamal, K.; Psaty, B. M.; Döring, A.; Heath, A. C.; Montgomery, G. W.; Dahmen, N.; Carithers, T.; Tucker, K. L.; Ferrucci, L.; Boyd, H. A.; Melbye, M.; Treur, J. L.; Mellström, D.; Hottenga, J. J.; Prokopenko, I.; Tönjes, A.; Deloukas, P.; Kanoni, S.; Lorentzon, M.; Houston, D. K.; Liu, Y.; Danesh, J.; Rasheed, A.; Mason, M. A.; Zonderman, A. B.; Franke, L.; Kristal, B. S.; Karjalainen, J.; Reed, D. R.; Westra, H.-J.; Evans, M. K.; Saleheen, D.; Harris, T. B.; Dedoussis, G.; Curhan, G.; Stumvoll, M.; Beilby, J.; Pasquale, L. R.; Feenstra, B.; Bandinelli, S.; Ordovas, J. M.; Chan, A. T.; Peters, U.; Ohlsson, C.; Gieger, C.; Martin, N. G.; Waldenberger, M.; Siscovick, D. S.; Raitakari, O.; Eriksson, J. G.; Mitchell, P.; Hunter, D. J.; Kraft, P.; Rimm, E. B.; Boomsma, D. I.; Borecki, I. B.; Loos, R. J. F.; Wareham, N. J.; Vollenweider, P.; Caporaso, N.; Grabe, H. J.; Neuhouser, M. L.; Wolffenbuttel, B. H. R.; Hu, F. B.; Hyppönen, E.; Järvelin, M.-R.; Cupples, L. A.; Franks, P. W.; Ridker, P. M.; van Duijn, C. M.; Heiss, G.; Metspalu, A.; North, K. E.; Ingelsson, E.; Nettleton, J. A.; van Dam, R. M.; Chasman, D. I.; Nalls, Michael A.; Plagnol, Vincent; Hernandez, Dena G.; Sharma, Manu; Sheerin, Una-Marie; Saad, Mohamad; Simón-Sánchez, Javier; Schulte, Claudia; Lesage, Suzanne; Sveinbjörnsdóttir, Sigurlaug; Arepalli, Sampath; Barker, Roger; Ben-Shlomo, Yoav; Berendse, Henk W.; Berg, Daniela; Bhatia, Kailash; de Bie, Rob M. A.; Biffi, Alessandro; Bloem, Bas; Bochdanovits, Zoltan; Bonin, Michael; Bras, M.; Brockmann, Kathrin; Brooks, Janet; Burn, David J.; Charlesworth, Gavin; Chen, Honglei; Chinnery, Patrick F.; Chong, Sean; Clarke, Carl E.; Cookson, Mark R.; Cooper, J. Mark; Corvol, Jean Christophe; Counsell, Carl; Damier, Philippe; Dartigues, Jean-François; Deloukas, Panos; Deuschl, Günther; Dexter, David T.; van Dijk, Karin D.; Dillman, Allissa; Durif, Frank; Dürr, Alexandra; Edkins, Sarah; Evans, Jonathan R.; Foltynie, Thomas; Dong, Jing; Gardner, Michelle; Gibbs, J. Raphael; Goate, Alison; Gray, Emma; Guerreiro, Rita; Harris, Clare; van Hilten, Jacobus J.; Hofman, Albert; Hollenbeck, Albert; Holton, Janice; Hu, Michele; Huang, Xuemei; Hershey, Milton S.; Wurster, Isabel; Mätzler, Walter; Hudson, Gavin; Hunt, Sarah E.; Huttenlocher, Johanna; Illig, Thomas; München, Helmholtz Zentrum; Jónsson, Pálmi V.; Lambert, Jean-Charles; Langford, Cordelia; Lees, Andrew; Lichtner, Peter; Limousin, Patricia; Lopez, Grisel; Lorenz, Delia; McNeill, Alisdair; Moorby, Catriona; Moore, Matthew; Morris, Huw R.; Morrison, Karen E.; O' Sullivan, Sean S.; Pearson, Justin; Perlmutter, Joel S.; Pétursson, Hjörvar; Pollak, Pierre; Potter, Simon; Ravina, Bernard; Revesz, Tamas; Riess, Olaf; Rivadeneira, Fernando; Rizzu, Patrizia; Ryten, Mina; Sawcer, Stephen; Schapira, Anthony; Scheffer, Hans; Shaw, Karen; Sidransky, Ellen; Smith, Colin; Spencer, Chris C. A.; Stefánsson, Hreinn; Bettella, Francesco; Stockton, Joanna D.; Strange, Amy; Talbot, Kevin; Tanner, M.; Tashakkori-Ghanbaria, Avazeh; Tison, François; Trabzuni, Daniah; Traynor, Bryan J.; Uitterlinden, André G.; Velseboer, Daan; Vidailhet, Marie; Walker, Robert; van de Warrenburg, Bart; Wickremaratchi, Mirdhu; Williams, Nigel; Williams-Gray, Caroline H.; Winder-Rhodes, Sophie; Stefánsson, Kári; Martinez, Maria; Sabatier, Paul; Wood, Nicholas W.; Hardy, John; Heutink, Peter; Brice, Alexis; Gasser, Thomas; Singleton, Andrew B.; Singleton, Andrew; Cookson, Mark; Hernandez, Dena; Nalls, Michael; Zonderman, Alan; Ferrucci, Luigi; Johnson, Robert; Longo, Dan; O'Brien, Richard; Traynor, Bryan; Troncoso, Juan; van der Brug, Marcel; Zielke, Ronald; Weale, Michael; Ramasamy, Adaikalavan; Box, P. O.

    2015-01-01

    Coffee, a major dietary source of caffeine, is among the most widely consumed beverages in the world and has received considerable attention regarding health risks and benefits. We conducted a genome-wide (GW) meta-analysis of predominately regular-type coffee consumption (cups per day) among up to

  16. Genome-wide meta-analysis identifies six novel loci associated with habitual coffee consumption

    NARCIS (Netherlands)

    Cornelis, M. C.; Byrne, E. M.; Esko, T.; Nalls, M. A.; Ganna, A.; Paynter, N.; Monda, K. L.; Amin, N.; Fischer, K.; Renstrom, F.; Ngwa, J. S.; Huikari, V.; Cavadino, A.; Nolte, I. M.; Teumer, A.; Yu, K.; Marques-Vidal, P.; Rawal, R.; Manichaikul, A.; Wojczynski, M. K.; Vink, J. M.; Zhao, J. H.; Burlutsky, G.; Lahti, J.; Mikkila, V.; Lemaitre, R. N.; Eriksson, J.; Musani, S. K.; Tanaka, T.; Geller, F.; Luan, J.; Hui, J.; Maegi, R.; Dimitriou, M.; Garcia, M. E.; Ho, W-K; Wright, M. J.; Rose, L. M.; Magnusson, P. K. E.; Pedersen, N. L.; Couper, D.; Oostra, B. A.; Hofman, A.; Ikram, M. A.; Tiemeier, H. W.; Uitterlinden, A. G.; van Rooij, F. J. A.; Barroso, I.; Johansson, I.; Xue, L.; Kaakinen, M.; Milani, L.; Power, C.; Snieder, H.; Stolk, R. P.; Baumeister, S. E.; Biffar, R.; Gu, F.; Bastardot, F.; Kutalik, Z.; Jacobs, D. R.; Forouhi, N. G.; Mihailov, E.; Lind, L.; Lindgren, C.; Michaelsson, K.; Morris, A.; Jensen, M.; Khaw, K-T; Luben, R. N.; Wang, J. J.; Mannisto, S.; Perala, M-M; Kahonen, M.; Lehtimaki, T.; Viikari, J.; Mozaffarian, D.; Mukamal, K.; Psaty, B. M.; Doering, A.; Heath, A. C.; Montgomery, G. W.; Dahmen, N.; Carithers, T.; Tucker, K. L.; Ferrucci, L.; Boyd, H. A.; Melbye, M.; Treur, J. L.; Mellstrom, D.; Hottenga, J. J.; Prokopenko, I.; Toenjes, A.; Deloukas, P.; Kanoni, S.; Lorentzon, M.; Houston, D. K.; Liu, Y.; Danesh, J.; Rasheed, A.; Mason, M. A.; Zonderman, A. B.; Franke, L.; Kristal, B. S.; Karjalainen, J.; Reed, D. R.; Westra, H-J; Evans, M. K.; Saleheen, D.; Harris, T. B.; Dedoussis, G.; Curhan, G.; Stumvoll, M.; Beilby, J.; Pasquale, L. R.; Feenstra, B.; Bandinelli, S.; Ordovas, J. M.; Chan, A. T.; Peters, U.; Ohlsson, C.; Gieger, C.; Martin, N. G.; Waldenberger, M.; Siscovick, D. S.; Raitakari, O.; Eriksson, J. G.; Mitchell, P.; Hunter, D. J.; Kraft, P.; Rimm, E. B.; Boomsma, D. I.; Borecki, I. B.; Loos, R. J. F.; Wareham, N. J.; Vollenweider, P.; Caporaso, N.; Grabe, H. J.; Neuhouser, M. L.; Wolffenbuttel, B. H. R.; Hu, F. B.; Hyppoenen, E.; Jarvelin, M-R; Cupples, L. A.; Franks, P. W.; Ridker, P. M.; van Duijn, C. M.; Heiss, G.; Metspalu, A.; North, K. E.; Ingelsson, E.; Nettleton, J. A.; van Dam, R. M.; Chasman, D. I.

    Coffee, a major dietary source of caffeine, is among the most widely consumed beverages in the world and has received considerable attention regarding health risks and benefits. We conducted a genome-wide (GW) meta-analysis of predominately regular-type coffee consumption (cups per day) among up to

  17. Genome-wide meta-analysis identifies six novel loci associated with habitual coffee consumption

    NARCIS (Netherlands)

    M. Cornelis (Marilyn); E.M. Byrne; T. Esko (Tõnu); M.A. Nalls (Michael); A. Ganna (Andrea); N.P. Paynter (Nina); K.L. Monda (Keri); N. Amin (Najaf); K. Fischer (Krista); F. Renström (Frida); J.S. Ngwa; V. Huikari (Ville); A. Cavadino (Alana); I.M. Nolte (Ilja M.); A. Teumer (Alexander); K. Yu; P. Marques-Vidal; R. Rawal; A. Manichaikul (Ani); M.K. Wojczynski (Mary ); J.M. Vink; J.H. Zhao (Jing Hua); G. Burlutsky (George); J. Lahti (Jari); V. Mikkilä (Vera); R.N. Lemaitre (Rozenn ); J. Eriksson; S. Musani (Solomon); T. Tanaka; F. Geller (Frank); J. Luan; J. Hui; R. Mägi (Reedik); M. Dimitriou (Maria); M. Garcia (Melissa); W.-K. Ho; M.J. Wright (Margaret); L.M. Rose (Lynda M.); P.K.E. Magnusson (Patrik K. E.); N.L. Pedersen (Nancy L.); D.J. Couper (David); B.A. Oostra (Ben); A. Hofman (Albert); M.A. Ikram (Arfan); H.W. Tiemeier (Henning); A.G. Uitterlinden (André); F.J.A. van Rooij (Frank); I. Barroso; I. Johansson (Ingegerd); L. Xue (Luting); M. Kaakinen (Marika); L. Milani (Lili); C. Power (Christine); H. Snieder (Harold); R.P. Stolk; S.E. Baumeister (Sebastian); R. Biffar; F. Gu; F. Bastardot (Francois); Z. Kutalik; D.R. Jacobs (David); N.G. Forouhi (Nita G.); E. Mihailov (Evelin); L. Lind (Lars); C. Lindgren; K. Michaëlsson; A.P. Morris (Andrew); M.K. Jensen (Majken K.); K.T. Khaw; R.N. Luben (Robert); J.J. Wang; S. Männistö (Satu); M.-M. Perälä; M. Kähönen (Mika); T. Lehtimäki (Terho); J. Viikari (Jorma); D. Mozaffarian; K. Mukamal (Kenneth); B.M. Psaty (Bruce); A. Döring; A.C. Heath (Andrew C.); G.W. Montgomery (Grant W.); N. Dahmen (N.); T. Carithers; K.L. Tucker; L. Ferrucci (Luigi); H.A. Boyd; M. Melbye (Mads); J.L. Treur; D. Mellström (Dan); J.J. Hottenga (Jouke Jan); I. Prokopenko (Inga); A. Tönjes (Anke); P. Deloukas (Panagiotis); S. Kanoni (Stavroula); M. Lorentzon (Mattias); D.K. Houston; Y. Liu; J. Danesh (John); A. Rasheed; M.A. Mason; A.B. Zonderman; L. Franke (Lude); B.S. Kristal; J. Karjalainen (Juha); D.R. Reed; H.-J. Westra; M.K. Evans; D. Saleheen; T.B. Harris (Tamara); G.V. Dedoussis (George V.); G.C. Curhan (Gary); M. Stumvoll (Michael); J. Beilby (John); L.R. Pasquale; B. Feenstra; S. Bandinelli; J.M. Ordovas; A.T. Chan; U. Peters (Ulrike); C. Ohlsson (Claes); C. Gieger (Christian); N.G. Martin (Nicholas); M. Waldenberger (Melanie); D.S. Siscovick (David); O. Raitakari (Olli); J.G. Eriksson (Johan G.); P. Mitchell (Paul); D. Hunter (David); P. Kraft (Peter); E.B. Rimm (Eric B.); D.I. Boomsma (Dorret); I.B. Borecki (Ingrid); R.J.F. Loos (Ruth); N.J. Wareham (Nick); P.K. Vollenweider (Peter K.); N. Caporaso; H.J. Grabe (Hans Jörgen); M.L. Neuhouser (Marian L.); B.H.R. Wolffenbuttel (Bruce H. R.); F.B. Hu (Frank); E. Hypponen (Elina); M.-R. Jarvelin (Marjo-Riitta); L.A. Cupples (Adrienne); P.W. Franks; P.M. Ridker (Paul); C.M. van Duijn (Cornelia); G. Heiss (Gerardo); A. Metspalu (Andres); K.E. North (Kari); E. Ingelsson (Erik); J.A. Nettleton; R.M. van Dam (Rob); D.I. Chasman (Daniel)

    2015-01-01

    textabstractCoffee, a major dietary source of caffeine, is among the most widely consumed beverages in the world and has received considerable attention regarding health risks and benefits. We conducted a genome-wide (GW) meta-analysis of predominately regular-type coffee consumption (cups per day)

  18. EFFECTS OF GREEN COFFEE BEAN EXTRACT IN SOME BIOMARKERS OF ADULT BRAZILIAN SUBJECTS

    Directory of Open Access Journals (Sweden)

    Mirza Adriana de Assis JÁCOME

    2009-10-01

    Full Text Available

    The purpose of the present study was to analyze the acute effects of the green coffee extracts consumption in some biomarkers of adult Brazilian subjects. Twenty healthy adult subjects between 18 and 35 years old of different sex and ethnic groups took part in the present study. All participants were submitted a 12 hours overnight fast before experiments. Plasma and serum biochemical parameters were measured in distinct intervals after a breakfast standard ingestion and 0.6 L of green coffee been extract consumption. No statistically differences (Wilcoxon test on serum lipid profi le and plasmatic homocysteine concentration were noted after green coffee beverage intake. Caffeine has been associated with increase of the glycaemia in roasted coffee consumers. In the present study, a signifi cant increase (p= 0.03 in glycaemia was observed thirty minutes after the green coffee beverage ingestion and, then, there was a tendency of glycaemia maintenance. The low amount of free caffeine found in green coffee matrix could explain the quick stabilization of the glycaemia. The ingestion of green coffee beverage also signifi cantly reduced uricaemia (p= 0.03 (Wilcoxon test. It is possible that the polyphenols, present in high amounts in this beverage, could act inhibiting the xanthine oxidase enzyme. Therefore, the consumption of green coffee has to stabilize blood glucose 30 minutes after ingestion of test meal, and reduction of uricaemia.

  19. Usual coffee intake in Brazil: results from the National Dietary Survey 2008-9.

    Science.gov (United States)

    Sousa, Alessandra Gaspar; da Costa, Teresa Helena Macedo

    2015-05-28

    Coffee is central to the economy of many developing countries, as well as to the world economy. However, despite the widespread consumption of coffee, there are very few available data showing the usual intake of this beverage. Surveying usual coffee intake is a way of monitoring one aspect of a population's usual dietary intake. Thus, the present study aimed to characterise the usual daily coffee intake in the Brazilian population. We used data from the National Dietary Survey collected in 2008-9 from a probabilistic sample of 34,003 Brazilians aged 10 years and older. The National Cancer Institute method was applied to obtain the usual intake based on two nonconsecutive food diaries, and descriptive statistical analyses were performed by age and sex for Brazil and its regions. The estimated average usual daily coffee intake of the Brazilian population was 163 (SE 2.8) ml. The comparison by sex showed that males had a 12% greater usual coffee intake than females. In addition, the highest intake was recorded among older males. Among the five regions surveyed, the North-East had the highest usual coffee intake (175 ml). The most common method of brewing coffee was filtered/instant coffee (71%), and the main method of sweetening beverages was with sugar (87%). In Brazil, the mean usual coffee intake corresponds to 163 ml, or 1.5 cups/d. Differences in usual coffee intake according to sex and age differed among the five Brazilian regions.

  20. TLC analysis of some phenolic compounds in kombucha beverage

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2004-01-01

    Full Text Available Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with sucrose. The aim of this paper was to investigate the composition of some phenolic compounds, catechin, epicatechin, quercetin, myricetin, gallic and tanic acid, and monitoring of their status during tea fungus fermentation. The method used for this study was thin layer chromatography with two different systems. The main phenolic compounds in the samples with green tea were catechin and epicatechin, and in the samples with black tea it was quercetin.

  1. TRACKING THE PROCESSES OF MELANODIN FORMATION IN COFFEE

    Directory of Open Access Journals (Sweden)

    Snezhana Ivanova

    2017-06-01

    Full Text Available Melanoidins are high molecular brown colored substances and products of sugar-amine reaction of Maillard. They are formed during roasting a green coffee beans under different thermal regimes of heat treatment. In the technological production of different types coffee beverages, the coffee powder is subjected to after-heat treatment. In these additional operations again become active processes of melanoidin formation and their changing their structures. This is changes of the Melanoidins have different effects on human health. It is therefore important to know their chemical structures and changes. Previous studies have shown that polysaccharides, proteins and chlorogenic acids are included in the formation of these melanoidins. However, the precise structures of coffee melanoidins and mechanisms involved in the formation are not yet clarified. This article systematize available information and provides an overview of research obtained so far on the structure of coffee melanoidins and mechanisms of their formation and potential health effects.

  2. Molecular Bases Underlying the Hepatoprotective Effects of Coffee

    Directory of Open Access Journals (Sweden)

    Federico Salomone

    2017-01-01

    Full Text Available Coffee is the most consumed beverage worldwide. Epidemiological studies with prospective cohorts showed that coffee intake is associated with reduced cardiovascular and all-cause mortality independently of caffeine content. Cohort and case-control studies reported an inverse association between coffee consumption and the degree of liver fibrosis as well as the development of liver cancer. Furthermore, the beneficial effects of coffee have been recently confirmed by large meta-analyses. In the last two decades, various in vitro and in vivo studies evaluated the molecular determinants for the hepatoprotective effects of coffee. In the present article, we aimed to critically review experimental evidence regarding the active components and the molecular bases underlying the beneficial role of coffee against chronic liver diseases. Almost all studies highlighted the beneficial effects of this beverage against liver fibrosis with the most solid results indicating a pivot role for both caffeine and chlorogenic acids. In particular, in experimental models of fibrosis, caffeine was shown to inhibit hepatic stellate cell activation by blocking adenosine receptors, and emerging evidence indicated that caffeine may also favorably impact angiogenesis and hepatic hemodynamics. On the other side, chlorogenic acids, potent phenolic antioxidants, suppress liver fibrogenesis and carcinogenesis by reducing oxidative stress and counteract steatogenesis through the modulation of glucose and lipid homeostasis in the liver. Overall, these molecular insights may have translational significance and suggest that coffee components need clinical evaluation.

  3. How coffee affects metabolic syndrome and its components.

    Science.gov (United States)

    Baspinar, B; Eskici, G; Ozcelik, A O

    2017-06-21

    Metabolic syndrome, with its increasing prevalence, is becoming a major public health problem throughout the world. Many risk factors including nutrition play a role in the emergence of metabolic syndrome. Of the most-consumed beverages in the world, coffee contains more than 1000 components such as caffeine, chlorogenic acid, diterpenes and trigonelline. It has been proven in many studies that coffee consumption has a positive effect on chronic diseases. In this review, starting from the beneficial effects of coffee on health, the relationship between coffee consumption and metabolic syndrome and its components has been investigated. There are few studies investigating the relationship between coffee and metabolic syndrome, and the existing ones put forward different findings. The factors leading to the differences are thought to stem from coffee variety, the physiological effects of coffee elements, and the nutritional ingredients (such as milk and sugar) added to coffee. It is reported that consumption of coffee in adults up to three cups a day reduces the risk of Type-2 diabetes and metabolic syndrome.

  4. Occurrence of Functional Molecules in the Flowers of Tea (Camellia sinensis Plants: Evidence for a Second Resource

    Directory of Open Access Journals (Sweden)

    Yiyong Chen

    2018-03-01

    Full Text Available Tea (Camellia sinensis is an important crop, and its leaves are used to make the most widely consumed beverage, aside from water. People have been using leaves from tea plants to make teas for a long time. However, less attention has been paid to the flowers of tea plants, which is a waste of an abundant resource. In the past 15 years, researchers have attempted to discover, identify, and evaluate functional molecules from tea flowers, and have made insightful and useful discoveries. Here, we summarize the recent investigations into these functional molecules in tea flowers, including functional molecules similar to those in tea leaves, as well as the preponderant functional molecules in tea flowers. Tea flowers contain representative metabolites similar to those of tea leaves, such as catechins, flavonols, caffeine, and amino acids. The preponderant functional molecules in tea flowers include saponins, polysaccharides, aromatic compounds, spermidine derivatives, and functional proteins. We also review the safety and biological functions of tea flowers. Tea flower extracts are proposed to be of no toxicological concern based on evidence from the evaluation of mutagenicity, and acute and subchronic toxicity in rats. The presence of many functional metabolites in tea flowers indicates that tea flowers possess diverse biological functions, which are mostly related to catechins, polysaccharides, and saponins. Finally, we discuss the potential for, and challenges facing, future applications of tea flowers as a second resource from tea plants.

  5. Kombucha, the fermented tea: microbiology, composition, and claimed health effects.

    Science.gov (United States)

    Greenwalt, C J; Steinkraus, K H; Ledford, R A

    2000-07-01

    Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased interest in Kombucha. Yet, only a few research studies have shown that Kombucha has in vitro antimicrobial activity and enhances sleep and pain thresholds in rats. Furthermore, Kombucha consumption has proven to be harmful in several documented instances.

  6. Water and Beverage Consumption: Analysis of the Australian 2011-2012 National Nutrition and Physical Activity Survey.

    Science.gov (United States)

    Sui, Zhixian; Zheng, Miaobing; Zhang, Man; Rangan, Anna

    2016-10-26

    Water consumption as a vital component of the human diet is under-researched in dietary surveys and nutrition studies. To assess total water and fluid intakes and examine demographic, anthropometric, and dietary factors associated with water consumption in the Australian population. Dietary intake data from the 2011 to 2012 National Nutrition and Physical Activity Survey were used. Usual water, fluid and food and nutrient intakes were estimated from two days of dietary recalls. Total water includes plain drinking water and moisture from all food and beverage sources; total fluids include plain drinking water and other beverages, but not food moisture. The mean (SD) daily total water intakes for children and adolescents aged 2-18 years were 1.7 (0.6) L for males and 1.5 (0.4) L for females, and for adults aged 19 years and over were 2.6 (0.9) L for males and 2.3 (0.7) L for females. The majority of the population failed to meet the Adequate Intake (AI) values for total water intake (82%) and total fluids intake (78%) with the elderly at highest risk (90%-95%). The contributions of plain drinking water, other beverages and food moisture to total water intake were 44%, 27%, and 29%, respectively, among children and adolescents, and 37%, 37% and 25% among adults. The main sources of other beverages were full-fat plain milk and regular soft drinks for children and adolescents, and tea, coffee, and alcoholic drinks for adults. For adults, higher total water intake was associated with lower percent energy from fat, saturated fat, and free sugars, lower sodium and energy-dense nutrient poor food intakes but higher dietary fibre, fruit, vegetable, caffeine, and alcohol intakes. No associations were found between total water consumption and body mass index (BMI) for adults and BMI z -score for children and adolescents. Reported water consumption was below recommendations. Higher water intakes were suggestive of better diet quality.

  7. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.

    Science.gov (United States)

    Odžaković, Božana; Džinić, Natalija; Kukrić, Zoran; Grujić, Slavica

    2016-01-01

    Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers' diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee. Samples of green Arabica coffee (Rio Minas) of two quality classes from two production batches were used for the research. Roasting was carried out at temperatures of 167, 175 and 171°C. The total phenol content (TPC), total flavonoid content (TFC), flavonol content (FC) and antioxidant activity (DPPH, ABTS) in the coffee extracts was determined. This research shows that TPC was significantly higher (P coffee compared to TPC in roasted coffee, and TPC decreases as the roasting temperature increases. TFC and FC were significantly lower (P coffee than in roasted coffee. Differences in TPC between the 1st and 2nd classes of Arabica coffee were not significant (P > 0.05), while differences in TFC were significant (P coffee from the second production batch and differences in FC were significant (P coffee and for coffee roasted at 175°C. Roasting temperatures have different influences the antioxidant activity (DPPH, ABTS) of coffee and the highest antioxidant activity was determined in coffee roasted at 171°C. An exception was 1st class Arabica coffee roasted at 167°C (ABTS). All samples of 1st class Arabica coffee had higher antioxidant activity (DPPH, ABTS) compared to 2nd class Arabica. This research shows that the bioactive compounds content and antioxidant activity of different quality classes of Arabica coffee are dependent on the degree of roasting. TPC decreases when the roasting temperature increases, while TFC and FC also increase. These results indicate that the antioxidant activity

  8. [The Tuaregs addiction to tea, to smokeless tobacco and to milk: ethnological and clinical approach].

    Science.gov (United States)

    Hureiki, J; Laqueille, X

    2003-01-01

    Some rituals about a regular consumption of tea, smokeless tobacco (chewing) and milk are described by one of the authors at the time of his anthropological investigation among the Tuaregs of Timbuktu's region (Mali). He carries out some ethnographical and clinical materials which highlight the dependence to these substances and the role of their psychostimulant and anorexigene effects in a society much ritualised. The subject of this article appears original in the literature which approaches more the dependence to coffee than tea, to cigarettes than to chewing tobacco. The observation of daily life of a tuareg encampment shows a ritual consumption of tea at four time a day. The motivations of the Tuaregs are the increase of vigilance and performance with that psychostimulant substance. They describe an intoxication syndrome related to caffeineism, observed among European tourists. The Tuaregs are aware of their addiction to tea and distinguish psychological dependence from physical dependence. The psychological dependence corresponds to a powerful desire to drink tea at ritual moments, while the physical dependence appears at waking-up and when the time of preparing this beverage is too late. The Tuaregs describe also a phenomenon of loss tolerance after an abstinence period. In spite of the maraboutic prohibition to drink tea, which diverts Tuaregs of their religious practice, they defy this ban from the waking-up to take that infusion before the matinal prayer. That addiction appears also in the identity of the Tuaregs who are called "the sons of tea". The consumption of chewing tobacco, mixed with ash, rhythms the daily life. The mean number of chewing is about fifteen by day; every chewing last 30 minutes. The first chewing of the day occurs 15 minutes after waking-up. The Tuaregs use tobacco in order to get relaxation and vigilance. They suggest intoxication symptoms and especially a withdrawal syndrome which appears at the waking-up or after an important

  9. Consumption of black tea and cancer risk : a prospective cohort study

    NARCIS (Netherlands)

    Goldbohm, R.A.; Hertog, M.G.L.; Brants, H.A.M.; Poppel, G. van; Brandt, P.A. van den

    1996-01-01

    Background: Tea is one of the most frequently consumed beverages in the world. Antioxidant polyphenol compounds (such as catechins and flavonols) are abundantly present in both green and black teas and have been observed to have anticarcinogenic properties in cell and animal model studies. In black

  10. Kombucha tea fermentation: Microbial and biochemical dynamics.

    Science.gov (United States)

    Chakravorty, Somnath; Bhattacharya, Semantee; Chatzinotas, Antonis; Chakraborty, Writachit; Bhattacharya, Debanjana; Gachhui, Ratan

    2016-03-02

    Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it. The microbial community and the biochemical properties of the beverage have so far mostly been described in separate studies. This, however, may prevent understanding the causal links between the microbial communities and the beneficial properties of Kombucha tea. Moreover, an extensive study into the microbial and biochemical dynamics has also been missing. In this study, we thus explored the structure and dynamics of the microbial community along with the biochemical properties of Kombucha tea at different time points up to 21 days of fermentation. We hypothesized that several biochemical properties will change during the course of fermentation along with the shifts in the yeast and bacterial communities. The yeast community of the biofilm did not show much variation over time and was dominated by Candida sp. (73.5-83%). The soup however, showed a significant shift in dominance from Candida sp. to Lachancea sp. on the 7th day of fermentation. This is the first report showing Candida as the most dominating yeast genus during Kombucha fermentation. Komagateibacter was identified as the single largest bacterial genus present in both the biofilm and the soup (~50%). The bacterial diversity was higher in the soup than in the biofilm with a peak on the seventh day of fermentation. The biochemical properties changed with the progression of the fermentation, i.e., beneficial properties of the beverage such as the radical scavenging ability increased significantly with a maximum increase at day 7. We further observed a significantly higher D-saccharic acid-1,4-lactone content and caffeine degradation property compared to previously described Kombucha tea fermentations. Our

  11. Influência dos grãos deteriorados ("tipo" sobre a qualidade da "bebida" de café Influence of deteriorated coffee beans on the taste of the beverage

    Directory of Open Access Journals (Sweden)

    Walter Lazzarini

    1958-01-01

    Full Text Available Neste trabalho foi estudada a hipótese de que os grãos de café deteriorados - parcial ou totalmente - existentes normalmente no café beneficiado, pudessem ocasionar desvalorização na qualidade da BEBIDA além do natural rebaixamento do TIPO. Em amostras de café de diversas procedências foi constatado que há acentuada influência dos grãos deteriorados na qualidade da bebida. Cafés isentos de grãos deteriorados foram classificados como de bebida estritamente mole ou mole tornando-se de bebida dura quando nesse mesmo café se encontrou elevada quantidade daqueles grãos. Com menores proporções de grãos deteriorados eram obtidas bebidas de classificação intermediária. Para os cafés de bebida Rio não houve variação na classificação: as amostras com ou sem grãos deteriorados se apresentavam sempre com a mesma bebida.Partly or fully deteriorated beans are present in varying amounts in commercial coffee. They seem to have been affected by external agents prior to drying and vary in color from almost normal to black. The experiments reported in this paper were designed to study the influence of the deteriorated beans on the coffee flavor. Samples were secured from the various coffee growing areas of São Paulo: Campinas, Ribeirão Prêto, Mococa, Pindorama, and Vale do Paraíba. Each was hand--graded, the partly or fully deteriorated beans being separated from the normal ones. The normal beans were then mixed with varying amounts of partly or fully deteriorated beans from the same samples. The following blends were prepared for each of the coffee sources: 1 . normal beans only 2. partly deteriorated beans exclusively 3. mixture of normal beans plus 10% in weight of partly deteriorated ones 4. ditto with 20% 5. ditto with 40% 6. ditto with 2.5% of fully deteriorated beans 7. ditto with 5% 8. ditto with 10% The 8 treatments for each source were replicated 4 times, giving thus a total of 256 variables. They were then submitted to

  12. Green-Tea and Epigallocatechin-3-Gallate are Bactericidal against Bacillus anthracis

    Science.gov (United States)

    2017-06-13

    strategies against B. anthracis (3). 60 After water, tea is the most consumed beverage in the world. Although containing little 61 caloric value, teas...Civilian B. 2002. Anthrax as a biological weapon, 2002: updated 270 recommendations for management . JAMA 287:2236-52. 271 4. Cabrera C, Artacho R...Sharma A, Gupta S, Sarethy IP, Dang S, Gabrani R. 2012. Green tea extract: possible mechanism 285 and antibacterial activity on skin pathogens. Food

  13. A Case of Hepatotoxicity Related to Kombucha Tea Consumption.

    Science.gov (United States)

    Gedela, Maheedhar; Potu, Kalyan Chakravarthy; Gali, Vasantha L; Alyamany, Kimberlee; Jha, Lokesh K

    2016-01-01

    The use of herbal and dietary supplements (HDSs) is widespread and growing due to the popular notion that these products are of natural origins and safe. Kombucha (or "mushroom") tea is one HDS that is consumed by people for various perceived health benefits. Kombucha tea is a well-known health beverage made by fermenting sweet black tea with a round, flat, gray fungus for a week or longer. There is concern, however, from the evidence of a few case reports currently available, that it may pose life-threatening and/or adverse effects for users.

  14. Influência do estado de maturação sôbre a qualidade da bebida do café na região do vale do paraíba Influence of ripening stage on the beverage quality of coffee from the Paraíba Valley

    Directory of Open Access Journals (Sweden)

    Ruth dos Santos Garruti

    1961-01-01

    Full Text Available O presente trabalho relata experiências realizadas em 1957, 1958 e 1959 no Vale do Paraíba, Município de Taubaté, estudando as influências dos diferentes estados de maturação dos frutos de café, sôbre a qualidade da bebida. Foram comparados os seguintes tratamentos: cerejas despolpadas. cerejas não despolpadas, frutos secos na árvore, frutos colhidos verdes, frutos colhidos do chão. Dois cafés de bebidas padrões mole e riada, foram incluídos como contrôles. Os testes organolépticos foram efetuados segundo a técnica especializada para degustação, empregando-se uma equipe de 10 degustadores especializados. Os resultados foram significativos e concordantes nos três anos, com raras discrepâncias em 1957. As cerejas despolpadas deram sempre melhores bebidas, não diferindo da bebida padrão mole e das cerejas não despolpadas. Os frutos secosna árvore e as colhidos verdes não diferiram entre si, nos três anos, e alcançaram média de bebida dura. Os frutos colhidos do chão, com exceção de 1957, diferiram dos demais tratamentos, inclusive da bebida padrão riada, alcançando média relativa à bebida «rio».Experiments were carried out in 1957, 1958, and 1959 to determine the influence of the ripening stage a:harvest on the beverage quality of coffee from the Paraiba Valley area. The coffee samples tested had the following origins: (1 pulped cherries picked from the tree; (2same, unpulped; (3 dried fruits from the tree; (4 green fruits from the tree; (5 dried fruits picked from the ground. Two additional samples, (6 soft and (7 riada were introduced in the tests as standards. A well trained panel with ten members served as tasters. The results for the three years indicated differences between the samples that were statistically significant and consistent, except for minor discrepancies in 1957. The samples (1 pulped and (2 unpulped cherries gave always the best beverage and did not differ from the soft standard. The

  15. Coffee consumption after myocardial infarction and risk of cardiovascular mortality

    NARCIS (Netherlands)

    Dongen, Van Laura H.; Molenberg, Famke; Soedamah-Muthu, Sabita S.; Kromhout, Daan; Geleijnse, Johanna M.

    2017-01-01

    Background: Consumption of coffee, one of the most popular beverages around the world, has been associated with a lower risk of cardiovascular and all-cause mortality in population-based studies. However, little is known about these associations in patient populations. Objective: This prospective

  16. Advanced phytochemical analysis of herbal tea in China.

    Science.gov (United States)

    Zhao, J; Deng, J W; Chen, Y W; Li, S P

    2013-10-25

    Herbal tea is a commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plants species rather than Camellia sinensis L., which has been widely used for health care and diseases prevention for centuries. With the increasing consumption of herbal tea, a number of public health issues e.g., efficacy, safety and quality assurance have attracted concern. However, to date, there is no a review focus on herbal tea. Phytochemical analysis, as a key step to investigate the chemical composition of herbal tea and ensure the quality, is very important. In this review, we summarized and discussed the recent development (2005-2012) in phytochemical analysis of herbal tea commonly used in China. Copyright © 2013 Elsevier B.V. All rights reserved.

  17. Understanding Kombucha Tea Fermentation: A Review.

    Science.gov (United States)

    Villarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean-Pierre; Taillandier, Patricia

    2018-03-01

    Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production. © 2018 Institute of Food Technologists®.

  18. Fusion of Potentiometric & Voltammetric Electronic Tongue for Classification of Black Tea Taste based on Theaflavins (TF) Content

    Science.gov (United States)

    Bhattacharyya, Nabarun; Legin, Andrey; Papieva, Irina; Sarkar, Subrata; Kirsanov, Dmitry; Kartsova, Anna; Ghosh, Arunangshu; Bandyopadhyay, Rajib

    2011-09-01

    Black tea is an extensively consumed beverage worldwide with an expanding market. The final quality of black tea depends upon number of chemical compounds present in the tea. Out of these compounds, theaflavins (TF), which is responsible for astringency in black tea, plays an important role in determining the final taste of the finished black tea. The present paper reports our effort to correlate the theaflavins contents with the voltammetric and potentiometric electronic tongue (e-tongue) data. Noble metal-based electrode array has been used for collecting data though voltammetric electronic tongue where as liquid filled membrane based electrodes have been used for potentiometric electronic tongue. Black tea samples with tea taster score and biochemical results have been collected from Tea Research Association, Tocklai, India for the analysis purpose. In this paper, voltammetric and potentiometric e-tongue responses are combined to demonstrate improvement of cluster formation among tea samples with different ranges of TF values.

  19. Smashing CoffeeScript

    CERN Document Server

    Hudson, Alex

    2013-01-01

    Brew the perfect code with CoffeeScript If you're familiar with JavaScript and the often-frustrating process of creating complex applications, a nice cup of CoffeeScript can help. CoffeeScript is a programming language that compiles into JavaScript and simplifies the entire development process. Now you can tap the full power of CoffeeScript with Smashing CoffeeScript. This full-color, practical book explains CoffeeScript language, syntax, and processes, and will soon have you producing concise and quality code. Ultimately, you'll create RIAs and mobile apps faster, with less

  20. Green Tea Catechin Consumption Enhances Exercise-Induced Abdominal Fat Loss

    Science.gov (United States)

    Aim: This study evaluated the influence of a green tea catechin beverage on body composition and fat distribution in overweight and obese adults during exercised-induced weight loss. Methods: Participants (N=132) were randomly assigned to receive a 500 mL beverage containing approximately 625 mg of...

  1. Effect of Household Coffee Processing on Pesticide Residues as a Means of Ensuring Consumers' Safety.

    Science.gov (United States)

    Mekonen, Seblework; Ambelu, Argaw; Spanoghe, Pieter

    2015-09-30

    Coffee is a highly consumed and popular beverage all over the world; however, coffee beans used for daily consumption may contain pesticide residues that may cause adverse health effects to consumers. In this monitoring study, the effect of household coffee processing on pesticide residues in coffee beans was investigated. Twelve pesticides, including metabolites and isomers (endosulfan α, endosulfan β, cypermethrin, permethrin, deltamethrin, chlorpyrifos ethyl, heptachlor epoxide, hexachlorobenzene, p'p-DDE, p'p-DDD, o'p-DDT, and p'p-DDT) were spiked in coffee beans collected from a local market in southwestern Ethiopia. The subsequent household coffee processing conditions (washing, roasting, and brewing) were established as closely as possible to the traditional household coffee processing in Ethiopia. Washing of coffee beans showed 14.63-57.69 percent reduction, while the roasting process reduced up to 99.8 percent. Chlorpyrifos ethyl, permethrin, cypermethrin, endosulfan α and β in roasting and all of the 12 pesticides in the coffee brewing processes were not detected. Kruskal-Wallis analysis indicated that the reduction of pesticide residues by washing is significantly different from roasting and brewing (P coffee roasting and brewing (P > 0.05). The processing factor (PF) was less than one (PF coffee beans. The cumulative effect of the three processing methods has a paramount importance in evaluating the risks associated with ingestion of pesticide residues, particularly in coffee beans.

  2. Commercialized non-Camellia tea: traditional function and molecular identification

    Directory of Open Access Journals (Sweden)

    Ping Long

    2014-06-01

    Full Text Available Non-Camellia tea is a part of the colorful Chinese tea culture, and is also widely used as beverage and medicine in folk for disease prevention and treatment. In this study, 37 samples were collected, including 33 kinds of non-Camellia teas and 4 kinds of teas (Camellia. Traditional functions of non-Camellia teas were investigated. Furthermore, non-Camellia teas of original plants were characterized and identified by molecular methods. Four candidate regions (rbcL, matK, ITS2, psbA-trnH were amplified by polymerase chain reaction. In addition, DNA barcodes were used for the first time to discriminate the commercial non-Camellia tea and their adulterants, and to evaluate their safety. This study showed that BLASTN and the relevant phylogenetic tree are efficient tools for identification of the commercial non-Camellia tea and their adulterants. However, some sequences from original plants have not been found and there is a limitation of sequence number of original plants in GenBank. Submitting more original plant sequences to the GenBank will be helpful for evaluating the safety of non-Camellia teas.

  3. Heavy Metal Concentration in Black Tea in Iran

    Directory of Open Access Journals (Sweden)

    Nafiseh Yousefi

    2017-03-01

    Full Text Available Background & Aims of the Study: Tea is one of the most important beverages that consumes in several parts of the world including Iran. Tea plant can be contaminated during manufacturing processes and growth period by pollutants such as heavy metals. In this study, the concentration of some heavy metals in different brands of both Iranian and imported black tea to Iran was investigated to survey the human exposure to such pollutants. Materials & Methods: The study was carried out on different brands of black tea that most widely consume in Iran. The samples were collected from available supermarkets in Tehran city and concentrations of Mn, Cd and Cu were determined in black tea, using ICP-OES. Finally obtained results, by one way ANOVA analysis, compared to maximum contaminant concentration which is determined by WHO. Results: Results showed that concentrations of measured heavy metals in sampled black tea were different according to the brand of tea. The mean of Mn, Cu and Cd elements in all tea samples were 664.78, 26.15 and 0.194 µg/g, respectively. Generally, Cu content in studied samples was not significantly above WHO but Cd content, in some cases, was significantly higher than WHO. The guideline value is not given by WHO for Mn content of tea. Conclusions: According to the obtained results, Cd content is exceeding than WHO standards, therefore, control of Cd, as a toxic element that can accumulate in living systems, is necessary.

  4. Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases

    Directory of Open Access Journals (Sweden)

    Monira Pervin

    2018-05-01

    Full Text Available Tea is one of the most consumed beverages in the world. Green tea, black tea, and oolong tea are made from the same plant Camellia sinensis (L. O. Kuntze. Among them, green tea has been the most extensively studied for beneficial effects on diseases including cancer, obesity, diabetes, and inflammatory and neurodegenerative diseases. Several human observational and intervention studies have found beneficial effects of tea consumption on neurodegenerative impairment, such as cognitive dysfunction and memory loss. These studies supported the basis of tea’s preventive effects of Parkinson’s disease, but few studies have revealed such effects on Alzheimer’s disease. In contrast, several human studies have not reported these favorable effects with regard to tea. This discrepancy may be due to incomplete adjustment of confounding factors, including the method of quantifying consumption, beverage temperature, cigarette smoking, alcohol consumption, and differences in genetic and environmental factors, such as race, sex, age, and lifestyle. Thus, more rigorous human studies are required to understand the neuroprotective effect of tea. A number of laboratory experiments demonstrated the benefits of green tea and green tea catechins (GTCs, such as epigallocatechin gallate (EGCG, and proposed action mechanisms. The targets of GTCs include the abnormal accumulation of fibrous proteins, such as Aβ and α-synuclein, inflammation, elevated expression of pro-apoptotic proteins, and oxidative stress, which are associated with neuronal cell dysfunction and death in the cerebral cortex. Computational molecular docking analysis revealed how EGCG can prevent the accumulation of fibrous proteins. These findings suggest that GTCs have the potential to be used in the prevention and treatment of neurodegenerative diseases and could be useful for the development of new drugs.

  5. Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method

    Directory of Open Access Journals (Sweden)

    Yihui Chen

    2018-01-01

    Full Text Available Tea (Camellia sinensis contains high level of antioxidant elements and is a well-known beverage consumed worldwide. The purpose of this study is to compare different concentrations of green tea, black tea, oolong tea 861, oolong tea 732, and jasmine green tea. These five types of tea extracts were known to have antioxidative properties, reducing power, and metal ion chelating activity. The current study compared these five extracts in terms of their inhibiting effects on human malignant melanoma: A2058 and A375. To determine the cell viability between normal cell and malignant melanoma cells, an MTT assay was applied to evaluate the cytotoxic potential on human melanoma cells, with all tea extracts showing decreased cell viability with increasing tea extract concentrations. Cytotoxicity on HaCat (normal skin cells showed no effect on the cell viabilities at lower concentrations of the tea extracts. These results suggest the antioxidative effect of five tea extracts that protect against oxidation and melanoma production, with green tea and jasmine green tea showing the lowest cell viability when tested against malignant melanoma cells.

  6. [Fast Detection of Camellia Sinensis Growth Process and Tea Quality Informations with Spectral Technology: A Review].

    Science.gov (United States)

    Peng, Ji-yu; Song, Xing-lin; Liu, Fei; Bao, Yi-dan; He, Yong

    2016-03-01

    The research achievements and trends of spectral technology in fast detection of Camellia sinensis growth process information and tea quality information were being reviewed. Spectral technology is a kind of fast, nondestructive, efficient detection technology, which mainly contains infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy and mass spectroscopy. The rapid detection of Camellia sinensis growth process information and tea quality is helpful to realize the informatization and automation of tea production and ensure the tea quality and safety. This paper provides a review on its applications containing the detection of tea (Camellia sinensis) growing status(nitrogen, chlorophyll, diseases and insect pest), the discrimination of tea varieties, the grade discrimination of tea, the detection of tea internal quality (catechins, total polyphenols, caffeine, amino acid, pesticide residual and so on), the quality evaluation of tea beverage and tea by-product, the machinery of tea quality determination and discrimination. This paper briefly introduces the trends of the technology of the determination of tea growth process information, sensor and industrial application. In conclusion, spectral technology showed high potential to detect Camellia sinensis growth process information, to predict tea internal quality and to classify tea varieties and grades. Suitable chemometrics and preprocessing methods is helpful to improve the performance of the model and get rid of redundancy, which provides the possibility to develop the portable machinery. Future work is to develop the portable machinery and on-line detection system is recommended to improve the further application. The application and research achievement of spectral technology concerning about tea were outlined in this paper for the first time, which contained Camellia sinensis growth, tea production, the quality and safety of tea and by-produce and so on, as well as some problems to be solved

  7. Cultivation of tea fungus on malt extract medium

    Directory of Open Access Journals (Sweden)

    Cvetković Dragoljub D.

    2002-01-01

    Full Text Available The possibility of application of malt extract as a source of carbohydrate in a medium for tea fungus was investigated. The beverage obtained on such medium was compared with that prepared in a traditional way with sucrose medium. The presence of easily adoptable sugars, glucose and fructose, as dominant in malt medium results in a very effective fermentation, which gives much more sour beverage for the same time and makes it possible to reduce the fermentation period. The obtained beverage has satisfactory sensorial characteristics.

  8. Swelling and infusion of tea in tea bags.

    Science.gov (United States)

    Yadav, Geeta U; Joshi, Bhushan S; Patwardhan, Ashwin W; Singh, Gurmeet

    2017-07-01

    The present study deals with swelling and infusion kinetics of tea granules in tea bags. The swelling and infusion kinetics of tea bags differing in tea loading and tea bag shapes were compared with loose tea. Increment in temperature and dipping frequency of tea bag in hot water increased the infusion kinetics of tea bags. Reduction in particle size enhanced the swelling and infusion kinetics of tea in a tea bag. The effects of tea particle size, tea bag dipping rate, loading of tea granules in tea bag and tea bag shapes on infusion kinetics were investigated. Increase in tea loading in tea bags resulted in reduced infusion kinetics. Double chambered tea bag showed the highest swelling (30%) and infusion kinetics (8.30% Gallic acid equivalence) while single chambered tea bags showed the lowest kinetics, amongst the various bags studied. The swelling and infusion kinetics of loose tea was always faster and higher than that of tea bags. It was found that overall effect of percentage filling of tea granules and height of tea bed in a tea bag affects tea infusion kinetics the most. Weibull model was found to be in good agreement with the swelling data.

  9. Assessment of the Biological Treatability of Black Tea Processing ...

    African Journals Online (AJOL)

    The anaerobic degradability of tea beverage processing effluent was assessed using a stationary upflow anaerobic filter. The filter, with an active column of 1.2m height, inner diameter of 100 mm and filled with rock as the attachment medium was operated at room temperature ranging between 20-250C throughout the ...

  10. Quantification of Tea Flavonoids by High Performance Liquid Chromatography

    Science.gov (United States)

    Freeman, Jessica D.; Niemeyer, Emily D.

    2008-01-01

    We have developed a laboratory experiment that uses high performance liquid chromatography (HPLC) to quantify flavonoid levels in a variety of commercial teas. Specifically, this experiment analyzes a group of flavonoids known as catechins, plant-derived polyphenolic compounds commonly found in many foods and beverages, including green and black…

  11. Coffee seed physiology

    NARCIS (Netherlands)

    Eira, M.T.S.; Silva, da E.A.A.; Castro, de R.D.; Dussert, S.; Walters, C.; Bewley, J.D.; Hilhorst, H.W.M.

    2006-01-01

    Coffee is a member of the Rubiaceae family and the genus Coffea. There are more than 70 species of coffee but only two are economically important: Coffea arabica L. and Coffea canephora Pierre; 70 % of the coffee traded in the world is arabica and 30 % is robusta (C. canephora). Other species such

  12. Determination of alpha activity produced by Indian tea samples using solid state nuclear track detection technique

    International Nuclear Information System (INIS)

    Azam, Ameer; Naqvi, A.H.; Srivastava, D.S.

    2001-01-01

    India has first place in the world in the production, consumption and export of tea. The average production of tea in India is about 780 million kg annually. Indian population uses tea as a favourite beverage specially with the breakfast. Tea leaves are perennial plants and they have extension root system spread over deeper layers in the soil. Soil contains uranium as trace element. Hence, uranium is transferred to the leaves as a result of uptake from the soil over the years. Since many of the decay products of uranium are alpha emitters hence tea is a source of alpha radioactivity and can cause damaging effects. Therefore, data on alpha activity of tea samples will be useful in estimating these harmful effects at least qualitatively. In the present study the alpha activity produced by thirteen samples of tea available in the local market was measured

  13. Color stability and flexural strength of poly (methyl methacrylate and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to beverages and food dye: An in vitro study

    Directory of Open Access Journals (Sweden)

    Anil K Gujjari

    2013-01-01

    Full Text Available Aim: To evaluate the color stability and flexural strength of poly (methyl methacrylate (PMMA and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to tea, coffee, cola, and food dye. Materials and Methods: Two provisional crown and bridge resins, one DPI self-cure tooth molding powder (PMMA (Group A, and one Protemp 4 Temporization Material (bis-acrylic composite (Group B were used. Disk-shaped specimens for color stability testing (n = 30 for each material and bar-shaped specimens for flexural strength testing (n = 30 for each material were fabricated using a metal mold. The specimens were immersed in artificial saliva, artificial saliva + tea, artificial saliva + coffee, artificial saliva + cola, and artificial saliva + food dye solutions and stored in an incubator at 37°C. Color measurements were taken before immersion, and then after 3 and 7 days of immersion. Flexural strength was evaluated after 7 days of immersion. Results: Group A showed significantly higher color stability as compared to Group B, and artificial saliva + coffee solution had the most staining capacity for the resins. Test solutions had no effect on the flexural strength of Group A, but Group B specimens immersed in artificial saliva + cola showed significantly lower flexural strength values as compared to the control group. Conclusion: The findings of the study showed that for materials used in the study, PMMA was more color stable than bis-acrylic composite based resin. Also, material based on PMMA was more resistant to damage from dietary beverages as compared to bis-acrylic composite based provisional crown and bridge resin.

  14. Color stability and flexural strength of poly (methyl methacrylate) and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to beverages and food dye: an in vitro study.

    Science.gov (United States)

    Gujjari, Anil K; Bhatnagar, Vishrut M; Basavaraju, Ravi M

    2013-01-01

    To evaluate the color stability and flexural strength of poly (methyl methacrylate) (PMMA) and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to tea, coffee, cola, and food dye. Two provisional crown and bridge resins, one DPI self-cure tooth molding powder (PMMA) (Group A), and one Protemp 4 Temporization Material (bis-acrylic composite) (Group B) were used. Disk-shaped specimens for color stability testing (n = 30 for each material) and bar-shaped specimens for flexural strength testing (n = 30 for each material) were fabricated using a metal mold. The specimens were immersed in artificial saliva, artificial saliva + tea, artificial saliva + coffee, artificial saliva + cola, and artificial saliva + food dye solutions and stored in an incubator at 37°C. Color measurements were taken before immersion, and then after 3 and 7 days of immersion. Flexural strength was evaluated after 7 days of immersion. Group A showed significantly higher color stability as compared to Group B, and artificial saliva + coffee solution had the most staining capacity for the resins. Test solutions had no effect on the flexural strength of Group A, but Group B specimens immersed in artificial saliva + cola showed significantly lower flexural strength values as compared to the control group. The findings of the study showed that for materials used in the study, PMMA was more color stable than bis-acrylic composite based resin. Also, material based on PMMA was more resistant to damage from dietary beverages as compared to bis-acrylic composite based provisional crown and bridge resin.

  15. Coffee prevents proximal colorectal adenomas in Japanese men: a prospective cohort study.

    Science.gov (United States)

    Nakamura, Tomiyo; Ishikawa, Hideki; Mutoh, Michihiro; Wakabayashi, Keiji; Kawano, Atsuko; Sakai, Toshiyuki; Matsuura, Nariaki

    2016-09-01

    This prospective cohort study aimed to show that coffee prevents the recurrence of colorectal tumors (adenomas, precursors of colorectal cancer, and early-stage colorectal cancers) as well as colorectal cancer. The present study included 307 patients who participated in a clinical study that required endoscopy to remove a colorectal tumor. The amount of coffee consumed by the patients at study inclusion and the frequency of colorectal tumors, as detected by colonoscopy over the subsequent 4 years, were assessed. Coffee consumption was determined using a diet survey that included 3-consecutive-day food records. The risk of colorectal tumor recurrence was significantly lower (odds ratio=0.21; 95% confidence interval, 0.06-0.74) in patients who consumed more than three cups of coffee per day compared with those who consumed no coffee. No correlation was observed between the examined factors, including green tea and black tea intake and the amount of caffeine consumed. In subanalysis divided by the tumor location within the colorectum, the odds ratio of colorectal tumor recurrence in the proximal colon showed a tendency toward reduction as coffee consumption increased; however, increased coffee consumption significantly increased colorectal tumor recurrence in the distal colon. We showed that high coffee consumption reduced the overall occurrence of colorectal tumors, affected by the reduction in the proximal colon.

  16. Simple Sequence Repeat Analysis of Selected NSIC-registered Coffee Varieties in the Philippines

    Directory of Open Access Journals (Sweden)

    Daisy May C. Santos

    2016-06-01

    Full Text Available Coffee (Coffea sp. is an important commercial crop worldwide. Three species of coffee are used as beverage, namely Coffea arabica, C. canephora, and C. liberica. Coffea arabica L. is the most cultivated among the three coffee species due to its taste quality, rich aroma, and low caffeine content. Despite its inferior taste and aroma, C. canephora Pierre ex A. Froehner, which has the highest caffeine content, is the second most widely cultivated because of its resistance to coffee diseases. On the other hand, C. liberica W.Bull ex Hierncomes is characterized by its very strong taste and flavor. The Philippines used to be a leading exporter of coffee until coffee rust destroyed the farms in Batangas, home of the famous Kapeng Barako. The country has been attempting to revive the coffee industry by focusing on the production of specialty coffee with registered varieties on the National Seed Industry Council (NSIC. Correct identification and isolation of pure coffee beans are the main factors that determine coffee’s market value. Local farms usually misidentify and mix coffee beans of different varieties, leading to the depreciation of their value. This study used simple sequence repeat (SSR markers to evaluate and distinguish Philippine NSIC-registered coffee species and varieties. The neighbor-joining tree generated using PAUP showed high bootstrap support, separating C. arabica, C. canephora, and C. liberica from each other. Among the twenty primer pairs used, seven were able to distinguish C. arabica, nine for C. liberica, and one for C. canephora.

  17. Potential of Laser Induced Breakdown Spectroscopy for analyzing the quality of unroasted and ground coffee

    Science.gov (United States)

    Silva, Tiago Varão; Hubinger, Silviane Zanni; Gomes Neto, José Anchieta; Milori, Débora Marcondes Bastos Pereira; Ferreira, Ednaldo José; Ferreira, Edilene Cristina

    2017-09-01

    Coffee is an important commodity and a very popular beverage around the world. Its economic value as well as beverage quality are strongly dependent of the quality of beans. The presence of defective beans in coffee blends has caused a negative impact on the beverage Global Quality (GQ) assessed by cupping tests. The main defective beans observed in the productive chain has been those Blacks, Greens and Sours (BGS). Chemical composition of BGS has a damaging impact on beverage GQ. That is why analytical tools are needed for monitoring and controlling the GQ in coffee agro-industry. Near Infrared Spectroscopy (NIRS) has been successfully applied for assessment of coffee quality. Another potential technique for direct, clean and fast measurement of coffee GQ is Laser Induced Breakdown Spectroscopy (LIBS). Elements and diatomic molecules commonly present in organic compounds (structure) can be assessed by using LIBS. In this article is reported an evaluation of LIBS for the main interferents of GQ (BGS defects). Results confirm the great potential of LIBS for discriminating good beans from those with BGS defects by using emission lines of C, CN, C2 and N. Most importantly, some emission lines presented strong linear correlation (r > 0.9) with NIRS absorption bands assigned to proteins, lipids, sugar and carboxylic acids, suggesting LIBS potential to estimate these compounds in unroasted and ground coffee samples.

  18. Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil

    Directory of Open Access Journals (Sweden)

    Alessandra Gaspar SOUSA

    2016-01-01

    Full Text Available Abstract The aim of this study is to describe the characteristics of consumers and non-consumers, the reasons and foods associated with coffee intake among adults from the Federal District, Brazil. This is a cross-sectional population-based survey conducted by telephone interview (n= 1,368. We collected information on detailed coffee intake, socio-demographic aspects and personal characteristics. The coffee had an average daily intake of 319 mL. Individuals were more likely to drink coffee at an older age (68% and with higher body mass index (58%. The most cited reason for consuming coffee was the “personal pleasure” (48%, followed by “habit / tradition” of consuming coffee. Among non-consumers of this beverage, the main reason was not liking the taste and / or aroma of coffee (62%. The method of coffee preparation used was by infusion (86% and sugar was the main sweetener used by 83% of consumers. The majority of consumers (59% reported consuming coffee with certain foods such as bakery products. The results from our study may suggest that the popularity of coffee can be attributed to its taste, personal pleasure and habit, and the consumption is more likely to occur with the advance of age and with intake of other foods.

  19. Microbial ecology and starter culture technology in coffee processing.

    Science.gov (United States)

    Vinícius de Melo Pereira, Gilberto; Soccol, Vanete Thomaz; Brar, Satinder Kaur; Neto, Ensei; Soccol, Carlos Ricardo

    2017-09-02

    Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world, with over 600 billion cups served per year. Before coffee cherries can be traded and processed into a final industrial product, they have to undergo postharvest processing on farms, which have a direct impact on the cost and quality of a coffee. Three different methods can be used for transforming the coffee cherries into beans, known as wet, dry, and semi-dry methods. In all these processing methods, a spontaneous fermentation is carried out in order to eliminate any mucilage still stuck to the beans and helps improve beverage flavor by microbial metabolites. The microorganisms responsible for the fermentation (e.g., yeasts and lactic acid bacteria) can play a number of roles, such as degradation of mucilage (pectinolytic activity), inhibition of mycotoxin-producing fungi growth, and production of flavor-active components. The use of starter cultures (mainly yeast strains) has emerged in recent years as a promising alternative to control the fermentation process and to promote quality development of coffee product. However, scarce information is still available about the effects of controlled starter cultures in coffee fermentation performance and bean quality, making it impossible to use this technology in actual field conditions. A broader knowledge about the ecology, biochemistry, and molecular biology could facilitate the understanding and application of starter cultures for coffee fermentation process. This review provides a comprehensive coverage of these issues, while pointing out new directions for exploiting starter cultures in coffee processing.

  20. Chá verde brasileiro (Camellia sinensis var assamica: efeitos do tempo de infusão, acondicionamento da erva e forma de preparo sobre a eficiência de extração dos bioativos e sobre a estabilidade da bebida Brazilian green tea (Camellia sinensis var assamica: effect of infusion time, mode of packaging and preparation on the extraction efficiency of bioactive compounds and on the stability of the beverage

    Directory of Open Access Journals (Sweden)

    Márcia Fernandes Nishiyama

    2010-05-01

    Full Text Available Os estudos do chá verde brasileiro (Camellia sinensis var assamica ainda são escassos quando comparados aos realizados com chás verdes produzidos em outros países. Os objetivos deste trabalho foram avaliar os efeitos do tempo de infusão, forma de acondicionamento da erva (a granel ou em sachês e forma de preparo da bebida na extração dos biativos do chá verde brasileiro e na estabilidade da bebida obtida. Foram avaliados os parâmetros sólidos solúveis e compostos fenólicos extraídos, bem como as propriedades antioxidantes da bebida pelo método DPPH (radicais 2,2-difenil-1-picrilhidrazil. Os dados obtidos evidenciam que o uso da erva a granel sob agitação e tempo de infusão de 5 minutos foi a condição mais propícia para a extração dos bioativos do chá verde. Aumentando-se o volume de preparação da bebida sem alteração da razão erva:água, aumentou-se a eficiência da extração dos bioativos, devido ao fato de que o resfriamento de volumes maiores é mais demorado que o resfriamento de volumes menores. As bebidas obtidas foram estáveis por 24 horas em temperatura ambiente e em geladeira, visto não terem sido detectadas redução das propriedades antioxidantes e variações significativas dos seus principais bioativos epigalocatequina galato, epicatequina, catequina e cafeína.Studies on the Brazilian green tea (Camellia sinensis var assamica are still scarce when compared with the great number of investigations conducted on the green tea produced in other countries. The purposes of the present study were to evaluate the effects of infusion time, mode of packaging (tea in bulk or in tea bags and preparation on the extraction of bioactive compounds from the Brazilian green tea and on the stability of the beverage. The evaluated parameters were: the amounts of soluble solutes and phenolic compounds that were extracted as well as the antioxidant properties of the beverage using the DPPH method (2,2-diphenyl-1

  1. Coffee Consumption and the Risk of Colorectal Cancer.

    Science.gov (United States)

    Schmit, Stephanie L; Rennert, Hedy S; Rennert, Gad; Gruber, Stephen B

    2016-04-01

    Coffee contains several bioactive compounds relevant to colon physiology. Although coffee intake is a proposed protective factor for colorectal cancer, current evidence remains inconclusive. We investigated the association between coffee consumption and risk of colorectal cancer in 5,145 cases and 4,097 controls from the Molecular Epidemiology of Colorectal Cancer (MECC) study, a population-based case-control study in northern Israel. We also examined this association by type of coffee, by cancer site (colon and rectum), and by ethnic subgroup (Ashkenazi Jews, Sephardi Jews, and Arabs). Coffee data were collected by interview using a validated, semi-quantitative food frequency questionnaire. Coffee consumption was associated with 26% lower odds of developing colorectal cancer [OR (drinkers vs. non-drinkers), 0.74; 95% confidence interval (CI), 0.64-0.86; P consumption alone (OR, 0.82; 95% CI, 0.68-0.99; P = 0.04) and for boiled coffee (OR, 0.82; 95% CI, 0.71-0.94; P = 0.004). Increasing consumption of coffee was associated with lower odds of developing colorectal cancer. Compared with 2.5 servings/day (OR, 0.46; 95% CI, 0.39-0.54; P colorectal cancer (Ptrend cancers. Coffee consumption may be inversely associated with risk of colorectal cancer in a dose-response manner. Global coffee consumption patterns suggest potential health benefits of the beverage for reducing the risk of colorectal cancer. Cancer Epidemiol Biomarkers Prev; 25(4); 634-9. ©2016 AACR. ©2016 American Association for Cancer Research.

  2. Use of headspace gas chromatographic/FTIR for the monitoring of volatiles in commercial brand coffees

    Science.gov (United States)

    Compton, Senja V.; Compton, David A.

    1989-12-01

    Recently, the area of food analysis and product safety has become of major concern to consumers. Therefore, companies involved in the quality assurance of theirproducts have been encouraged to perform extensive analyses to guarantee safety and satisfaction. One of the largest consumer products in the beverage marketplace is coffee. Much emphasis has been placed upon the safety of the decaffeination processes used by various manufacturers; these involve extraction of the caffeine by a solvent system that may be aqueous or organic, and is sometimes,super-critical. Additionally, aroma (fragrance) of brewing coffee has been found to be of major concern to the individual by the marketing departments of the coffee companies. The heads ace analysis of coffees can be used to discover the species retained after the decaffeination of coffee, as well as to distinguish the volatile species released upon treatment of the coffee at boiling water temperatures.

  3. The school environment and sugar-sweetened beverage consumption among Guatemalan adolescents.

    Science.gov (United States)

    Godin, Katelyn M; Chacón, Violeta; Barnoya, Joaquin; Leatherdale, Scott T

    2017-11-01

    The current study sought to examine Guatemalan adolescents' consumption of sugar-sweetened beverages (SSB), identify which individual-level characteristics are associated with SSB consumption and describe school characteristics that may influence students' SSB consumption. Within this observational pilot study, a questionnaire was used to assess students' consumption of three varieties of SSB (soft drinks, energy drinks, sweetened coffees/teas), as well as a variety of sociodemographic and behavioural characteristics. We collected built environment data to examine aspects of the school food environment. We developed Poisson regression models for each SSB variety and used descriptive analyses to characterize the sample. Guatemala City, Guatemala. Guatemalan adolescents (n 1042) from four (two public, two private) secondary schools. Built environment data revealed that students from the two public schools lacked access to water fountains/coolers. The SSB industry had a presence in the schools through advertisements, sponsored food kiosks and products available for sale. Common correlates of SSB consumption included school type, sedentary behaviour, frequency of purchasing lunch in the cafeteria, and frequency of purchasing snacks from vending machines in school and off school property. Guatemalan adolescents frequently consume SSB, which may be encouraged by aspects of the school environment. Schools represent a viable setting for equitable population health interventions designed to reduce SSB consumption, including increasing access to clean drinking-water, reducing access to SSB, restricting SSB marketing and greater enforcement of existing food policies.

  4. Properties of dune sand concrete containing coffee waste

    Directory of Open Access Journals (Sweden)

    Mohamed Guendouz

    2018-01-01

    Full Text Available In the last years, an increase of coffee beverages consumption has been observed all over the world; and its consumption increases the waste coffee grounds which will become an environmental problems. Recycling of this waste to produce new materials like sand concrete appears as one of the best solutions for reduces the problem of pollution. This work aims to study the possibility of recycling waste coffee grounds (Spent Coffee Grounds (SCG as a fine aggregate by replacing the sand in the manufacturing of dune sand concrete. For this; sand concrete mixes were prepared with substitution of sand with the spent coffee grounds waste at different percentage (0%, 5%, 10%, 15% and 20% by volume of the sand in order to study the influence of this wastes on physical (Workability, bulk density and porosity, mechanical (compressive and flexural strength and Thermal (Thermal conductivity and thermal diffusivity properties of dune sand concrete. The results showed that the use of spent coffee grounds waste as partial replacement of natural sand contributes to reduce workability, bulk density and mechanical strength of sand concrete mixes with an increase on its porosity. However, the thermal characteristics are improved and especially for a level of 15% and 20% of substitution. So, it is possible to obtain an insulating material which can be used in the various types of structural components. This study ensures that reusing of waste coffee grounds in dune sand concrete gives a positive approach to reduce the cost of materials and solve some environmental problems.

  5. Coffee and Depression: A Short Review of Literature.

    Science.gov (United States)

    Tenore, Gian Carlo; Daglia, Maria; Orlando, Valentina; D'Urso, Emanuela; Saadat, Seyed Hassan; Novellino, Ettore; Nabavi, Seyed Fazel; Nabavi, Seyed Mohammad

    2015-01-01

    Coffee is among the most widespread and healthiest beverages in the world. It is known to be a highly rich source of biologically active natural metabolites which possess therapeutic effects (i.e. caffeine) and functional properties (i.e. chlorogenic acids). Therefore, coffee can be considered a drink which has different positive effects on human health such as cardioprotective, neuroprotective, hepatoprotective, nephroprotective, etc. However, heavy coffee consumption may be related to some unpleasant symptoms, mainly anxiety, headache, increased blood pressure, nausea, and restlessness. During the past two decades, several studies have indicated that there is a close correlation between consumption of coffee and incidence of depression. In addition, phytochemical studies showed that caffeine is the main responsible constituent for antidepressant effects of coffee through multiple molecular mechanisms. The aim of the present paper was to collect the latest literature data (from 1984 to 2014) on the positive and negative impacts of coffee consumption on the major depressive disorders and to clarify the role of bioactive constituents of coffee in the related different clinical trials. To the best of our knowledge, this the first review on this topic.

  6. Processed coffee alleviates DSS-induced colitis in mice

    Directory of Open Access Journals (Sweden)

    Bernd L. Fiebich

    2013-05-01

    Full Text Available ABSTRACTBackground: Coffee is one of the most widely consumed beverages in the world and it has been demonstrated that it has important therapeutic activities not only because of its caffeine content but also owing to the presence of other biologically active small molecules such as chlorogenic acid, trigonelline and cyclopentadiones. However, chlorogenic acid is degraded into catechol, pyrogallol and hydroxyhydroquinone, which are thought to induce irritation of the gastric mucosa. To reduce the content of irritant compounds processing methods have been developed prior to roasting the coffee beans.Objectives: The aim of this study was to study the anti-inflammatory and gastro-protective effects of processed coffee (Idee-Kaffee on in LPS-treated human primary monocytes and in a murine model of colon inflammation (IBD model.Results: In this study we have analyzed the effects on inflammatory events in cultured cells and in mice drinking a commercially available processed coffee. The processed coffee inhibited lipopolysaccharide (LPS-induced proinflammatory cytokines such as interleukin (IL-1, tumor necrosis factor (TNF, IL-6 and IL-8, and other inflammatory mediators such as prostaglandin (PGE2 and 8-isoprostane in cultured human primary monocytes. Oral administration of dissolved processed coffee, i.e., in its usual beverage form, improved greatly the adverse macroscopic and histological features of dextran sodium sulfate (DSS-induced colitis in mice in a dose-dependent manner. Processed coffee not only largely prevented DSS-induced colitis but also dramatically suppressed in vivo NF-B and STAT3 activities through inhibition of IB and STAT3 phosphorylation. Furthermore, this solubleFunctional Foods in Health and Disease 2013; 3(5:133-145coffee bean extract reduced the expression of proinflammatory cytokines TNF, IL-11, and IL-6 and the expression of cyclooxygenase (COX-2 in colonic tissues.Conclusions: This work identified

  7. Effects of habitual coffee consumption on cardiometabolic disease, cardiovascular health, and all-cause mortality.

    Science.gov (United States)

    O'Keefe, James H; Bhatti, Salman K; Patil, Harshal R; DiNicolantonio, James J; Lucan, Sean C; Lavie, Carl J

    2013-09-17

    Coffee, after water, is the most widely consumed beverage in the United States, and is the principal source of caffeine intake among adults. The biological effects of coffee may be substantial and are not limited to the actions of caffeine. Coffee is a complex beverage containing hundreds of biologically active compounds, and the health effects of chronic coffee intake are wide ranging. From a cardiovascular (CV) standpoint, coffee consumption may reduce the risk of type 2 diabetes mellitus and hypertension, as well as other conditions associated with CV risk such as obesity and depression; but it may adversely affect lipid profiles depending on how the beverage is prepared. Regardless, a growing body of data suggests that habitual coffee consumption is neutral to beneficial regarding the risks of a variety of adverse CV outcomes including coronary heart disease, congestive heart failure, arrhythmias, and stroke. Moreover, large epidemiological studies suggest that regular coffee drinkers have reduced risks of mortality, both CV and all-cause. The potential benefits also include protection against neurodegenerative diseases, improved asthma control, and lower risk of select gastrointestinal diseases. A daily intake of ∼2 to 3 cups of coffee appears to be safe and is associated with neutral to beneficial effects for most of the studied health outcomes. However, most of the data on coffee's health effects are based on observational data, with very few randomized, controlled studies, and association does not prove causation. Additionally, the possible advantages of regular coffee consumption have to be weighed against potential risks (which are mostly related to its high caffeine content) including anxiety, insomnia, tremulousness, and palpitations, as well as bone loss and possibly increased risk of fractures. Copyright © 2013 American College of Cardiology Foundation. Published by Elsevier Inc. All rights reserved.

  8. Antimicrobial activity of kombucha made from Rtanj tea

    Directory of Open Access Journals (Sweden)

    Cvetković Dragoljub D.

    2005-01-01

    Full Text Available Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium. The antimicrobial activity of kombucha (for consumption made from black tea and Rtanj tea, as well as particular control samples, was examined by the modified disc diffusion method. Salmonella enteritidis, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa Staphylococcus aureus, Bacillus sp., Sarcina lutea, Penicillium aurantiogriseum, Aspergilus niger, Aspergilus flavus, Rhodotorula sp. Candida pseudotropi-calis and Saccharomyces cerevisae have been used as test organisms. Acetic acid and kombucha samples show significant antimicrobial activity against all bacteria except Sarcina lutea. The other control samples (neutralized kombucha, tea and a "model sistem" show less bacteriostatic activity. Kombucha and acetic acid solution show borderline inhibitory activity against some moulds, while was no activity against yeasts.

  9. Coffee induces breast cancer resistance protein expression in Caco-2 cells.

    Science.gov (United States)

    Isshiki, Marina; Umezawa, Kazuo; Tamura, Hiroomi

    2011-01-01

    Coffee is a beverage that is consumed world-wide on a daily basis and is known to induce a series of metabolic and pharmacological effects, especially in the digestive tract. However, little is known concerning the effects of coffee on transporters in the gastrointestinal tract. To elucidate the effect of coffee on intestinal transporters, we investigated its effect on expression of the breast cancer resistance protein (BCRP/ABCG2) in a human colorectal cancer cell line, Caco-2. Coffee induced BCRP gene expression in Caco-2 cells in a coffee-dose dependent manner. Coffee treatment of Caco-2 cells also increased the level of BCRP protein, which corresponded to induction of gene expression, and also increased cellular efflux activity, as judged by Hoechst33342 accumulation. None of the major constituents of coffee tested could induce BCRP gene expression. The constituent of coffee that mediated this induction was extractable with ethyl acetate and was produced during the roasting process. Dehydromethylepoxyquinomicin (DHMEQ), an inhibitor of nuclear factor (NF)-κB, inhibited coffee-mediated induction of BCRP gene expression, suggesting involvement of NF-κB in this induction. Our data suggest that daily consumption of coffee might induce BCRP expression in the gastrointestinal tract and may affect the bioavailability of BCRP substrates.

  10. Coffee consumption and human health--beneficial or detrimental?--Mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus.

    Science.gov (United States)

    Ranheim, Trine; Halvorsen, Bente

    2005-03-01

    Coffee is probably the most frequently ingested beverage worldwide. Especially Scandinavia has a high prevalence of coffee-drinkers, and they traditionally make their coffee by boiling ground coffee beans and water. Because of its consumption in most countries in the world, it is interesting, from both a public and a scientific perspective, to discuss its potential benefits or adverse aspects in relation to especially two main health problems, namely cardiovascular disease and type 2 diabetes mellitus. Epidemiological studies suggest that consumption of boiled coffee is associated with elevated risk for cardiovascular disease. This is mainly due to the two diterpenes identified in the lipid fraction of coffee grounds, cafestol and kahweol. These compounds promote increased plasma concentration of cholesterol in humans. Coffee is also a rich source of many other ingredients that may contribute to its biological activity, like heterocyclic compounds that exhibit strong antioxidant activity. Based on the literature reviewed, it is apparent that moderate daily filtered, coffee intake is not associated with any adverse effects on cardiovascular outcome. On the contrary, the data shows that coffee has a significant antioxidant activity, and may have an inverse association with the risk of type 2 diabetes mellitus.

  11. Safety and efficacy of coffee enriched with inulin and dextrin on satiety and hunger in normal volunteers.

    Science.gov (United States)

    Singer, Joelle; Grinev, Milana; Silva, Veronica; Cohen, Jonathan; Singer, Pierre

    2016-01-01

    This study assessed the safety and efficacy of a new beverage on suppressing hunger and improving feelings of satiety in healthy volunteers. In the safety study, participants (n = 269) received either 1) a control beverage-coffee alone (group C); 2) the study beverage-coffee, whey protein, inulin, and dextrin (group S); or 3) an inulin-enriched beverage (I group). The study was held over a 7-d period during which participants were required to consume 2 cups of coffee a day. There were no significant differences between the groups in any reported adverse effects, apart from more abdominal pain after the first cup in group I versus S (P hunger and satiety 2 h after ingestion. Copyright © 2016 Elsevier Inc. All rights reserved.

  12. Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas

    Directory of Open Access Journals (Sweden)

    Shelly Coe

    2013-01-01

    Full Text Available Tea (Camellia sinensis is a widely consumed beverage and recognised for its potential enhancing effect on human health due to its rich polyphenol content. While a number of studies have investigated the quantity and type of polyphenols present in different tea samples, no study has reported the potential effect of digestive enzymes on the availability of tea polyphenols for human absorption or the subsequent impact on glycaemic response. The objectives of the present study were to assess the total polyphenol content of different teas, to assess the bioaccessibility of polyphenols in whole and bagged teas, and to determine the effect of black, white, and green tea infusions on sugar release. All of the teas were a significant source of polyphenols (10–116 mg Gallic acid equivalents/g. There was an overall increase in the release of polyphenols from both the bagged and the whole teas following in vitro digestion. Bagged green tea significantly ( reduced rapidly digestible starch from white bread samples compared to control and black and white bagged teas. The present study confirms that tea is a rich source of polyphenols and highlights the potential benefits it may have on modulating glycaemic response in humans.

  13. Perfil sensorial da bebida café (Coffea arabica L. determinado por análise tempo-intensidade Sensorial profile of beverage coffee (Coffea arabica L. determined by analysis time-intensity

    Directory of Open Access Journals (Sweden)

    Marlene A. M. Monteiro

    2005-12-01

    Full Text Available O presente trabalho teve como objetivo avaliar o gosto amargo, sabor fermentado e sabor queimado de nove amostras (mole/clara, dura/clara, rio/clara, mole/expresso, dura/expresso, rio/expresso, mole/escura, dura/escura e rio/escura da bebida café (Coffea arabica L. por meio da análise Tempo-Intensidade (TI. Foram avaliados seis parâmetros da curva: tempo para atingir a intensidade máxima (TImáx, intensidade máxima do estímulo (Imáx, tempo correspondente ao ponto onde a intensidade máxima começa a declinar (Td, tempo de duração da intensidade máxima (Platô, área sob a curva (Área e tempo total de duração do estímulo (Ttot. A análise demonstrou que as amostras de torra escura tiveram maior intensidade máxima (Imáx e tempo de duração do estímulo (Ttot para gosto amargo e sabor queimado, sendo que as amostras de torra clara apresentaram menor intensidade destes estímulos. Em relação ao sabor fermentado, a amostra rio/expresso foi a que apresentou maior intensidade.The present work had as objective to evaluate the bitter taste, fermented flavor and burned flavor of nine samples (soft/light, hard/light, rio/light, soft/express, hard/express, rio/express, soft/dark, hard/dark and rio/dark of the drink coffee (Coffea arabica L. through the analysis Time-Intensity (TI. Six parameters of the curve were evaluated: time to reach the maximum intensity (TImáx, maximum intensity of the incentive (Imáx, time corresponding to the point where the maximum intensity begins to refuse (Td, time of duration of the maximum intensity (Plateau, area under the curve (Área and total time of duration of the incentive (Ttot. The analysis demonstrated that the samples of dark toast had larger maximum intensity (Imáx and time of duration of the incentive (Ttot for bitter taste and burned flavor, while the samples of light toast presented smaller intensity of these stimulus. For the fermented flavor, the sample rio/express was the one that

  14. Coffee and pregnancy

    DEFF Research Database (Denmark)

    Bech, Bodil Hammer

    Background: Coffee consumption in Denmark is high also among pregnant women and it is presumably their main source of caffeine intake. Coffee or caffeine intake during pregnancy has been linked to adverse pregnancy outcomes such as spontaneous abortion, stillbirth and reduced fetal growth. However...... a review of the literature indicates that further studies are needed to test the hypothesis of an effect of coffee or caffeine on the risk of adverse pregnancy outcomes.The aim of the thesis was to study the relation between coffee and the risk of fetal death and the relation between caffeine intake...

  15. [Coffee in Cancer Chemoprevention].

    Science.gov (United States)

    Neuwirthová, J; Gál, B; Smilek, P; Urbánková, P

    Coffee consumption is associated with a reduced risk of several diseases including cancer. Its chemopreventive effect has been studied in vitro, in animal models, and more recently in humans. Several modes of action have been proposed, namely, inhibition of oxidative stress and damage, activation of metabolizing liver enzymes involved in carcinogen detoxification processes, and anti-inflammatory effects. The antioxidant activity of coffee relies partly on its chlorogenic acid content and is increased during the roasting process. Maximum antioxidant activity is observed for medium-roasted coffee. The roasting process leads to the formation of several components, e.g., melanoidins, which have antioxidant and anti-inflammatory properties. Coffee also contains two specific diterpenes, cafestol and kahweol, which have anticarcinogenic properties. Roasted coffee is a complex mixture of various chemicals. Previous studies have reported that the chemopreventive components present in coffee induce apoptosis, inhibit growth and metastasis of tumor cells, and elicit antiangiogenic effects. A meta-analysis of epidemiological studies showed that coffee consumption is associated with a lower risk of developing various malignant tumors. This review summarizes the molecular mechanisms and the experimental and epidemiological evidence supporting the chemopreventive effect of coffee.Key words: coffee - chemoprevention - antioxidative enzyme - detoxification enzyme - anti-inflammatory effect The authors declare they have no potential conflicts of interest concerning drugs, products, or services used in the study. The Editorial Board declares that the manuscript met the ICMJE recommendation for biomedical papers.Submitted: 11. 9. 2016Accepted: 24. 11. 2016.

  16. Too much coffee

    DEFF Research Database (Denmark)

    Nordentoft, Helle Merete; Olesen, Birgitte Ravn

    coffee can be motivated to drink less coffee. The ethnomethodological perspective reveals how the participants’ different common-sense and hierarchical perceptions of a normative theory and its meaning in practice appears to guide the talk about how to motivate the patient to drink less coffee....... The negotiation between the researchers’ and practitioners’ approach to the coffee drinking patient facilitate a more profound understanding of how different knowledge forms can be at play in other ways than expected. In conclusion the findings show that dialogue and interplay between different knowledge forms...

  17. Selected Tea and Tea Pomace Extracts Inhibit Intestinal α-Glucosidase Activity in Vitro and Postprandial Hyperglycemia in Vivo

    Directory of Open Access Journals (Sweden)

    Jungbae Oh

    2015-04-01

    Full Text Available Type 2 diabetes mellitus (T2DM is a metabolic disorder characterized by postprandial hyperglycemia, which is an early defect of T2DM and thus a primary target for anti-diabetic drugs. A therapeutic approach is to inhibit intestinal α-glucosidase, the key enzyme for dietary carbohydrate digestion, resulting in delayed rate of glucose absorption. Although tea extracts have been reported to have anti-diabetic effects, the potential bioactivity of tea pomace, the main bio waste of tea beverage processing, is largely unknown. We evaluated the anti-diabetic effects of three selected tea water extracts (TWE and tea pomace extracts (TPE by determining the relative potency of extracts on rat intestinal α-glucosidase activity in vitro as well as hypoglycemic effects in vivo. Green, oolong, and black tea bags were extracted in hot water and the remaining tea pomace were dried and further extracted in 70% ethanol. The extracts were determined for intestinal rat α-glucosidases activity, radical scavenging activity, and total phenolic content. The postprandial glucose-lowering effects of TWE and TPE of green and black tea were assessed in male Sprague-Dawley (SD rats and compared to acarbose, a known pharmacological α-glucosidase inhibitor. The IC50 values of all three tea extracts against mammalian α-glucosidase were lower or similar in TPE groups than those of TWE groups. TWE and TPE of green tea exhibited the highest inhibitory effects against α-glucosidase activity with the IC50 of 2.04 ± 0.31 and 1.95 ± 0.37 mg/mL respectively. Among the specific enzymes tested, the IC50 values for TWE (0.16 ± 0.01 mg/mL and TPE (0.13 ± 0.01 mg/mL of green tea against sucrase activity were the lowest compared to those on maltase and glucoamylase activities. In the animal study, the blood glucose level at 30 min after oral intake (0.5 g/kg body wt of TPE and TWE of both green and black tea was significantly reduced compared to the control in sucrose-loaded SD

  18. Unexplained severe illness possibly associated with consumption of Kombucha tea--Iowa, 1995.

    Science.gov (United States)

    1995-12-08

    Kombucha tea is a popular health beverage made by incubating the Kombucha mushroom in sweet black tea. Although advocates of Kombucha tea have attributed many therapeutic effects to the drink (1-3), its beneficial and/or adverse effects have not been determined scientifically. During April 1995, cases of unexplained severe illness (including one death) occurred in two persons in a rural town in northwestern Iowa who had been drinking Kombucha tea daily for approximately 2 months. Based on the findings of a preliminary investigation by the Iowa Department of Public Health (IDPH), on April 10 IDPH issued a news release recommending that persons refrain from drinking Kombucha tea until the role of the tea in the two cases of illness had been evaluated fully. This report summarizes the investigation of these cases by the IDPH, CDC, and the Food and Drug Administration (FDA).

  19. Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools.

    Science.gov (United States)

    Dong, Chun-Wang; Zhu, Hong-Kai; Zhao, Jie-Wen; Jiang, Yong-Wen; Yuan, Hai-Bo; Chen, Quan-Sheng

    2017-06-01

    Tea is one of the three greatest beverages in the world. In China, green tea has the largest consumption, and needle-shaped green tea, such as Maofeng tea and Sparrow Tongue tea, accounts for more than 40% of green tea (Zhu et al., 2017). The appearance of green tea is one of the important indexes during the evaluation of green tea quality. Especially in market transactions, the price of tea is usually determined by its appearance (Zhou et al., 2012). Human sensory evaluation is usually conducted by experts, and is also easily affected by various factors such as light, experience, psychological and visual factors. In the meantime, people may distinguish the slight differences between similar colors or textures, but the specific levels of the tea are hard to determine (Chen et al., 2008). As human description of color and texture is qualitative, it is hard to evaluate the sensory quality accurately, in a standard manner, and objectively. Color is an important visual property of a computer image (Xie et al., 2014; Khulal et al., 2016); texture is a visual performance of image grayscale and color changing with spatial positions, which can be used to describe the roughness and directivity of the surface of an object (Sanaeifar et al., 2016). There are already researchers who have used computer visual image technologies to identify the varieties, levels, and origins of tea (Chen et al., 2008; Xie et al., 2014; Zhu et al., 2017). Most of their research targets are crush, tear, and curl (CTC) red (green) broken tea, curly green tea (Bilochun tea), and flat-typed green tea (West Lake Dragon-well green tea) as the information sources. However, the target of the above research is to establish a qualitative evaluation method on tea quality (Fu et al., 2013). There is little literature on the sensory evaluation of the appearance quality of needle-shaped green tea, especially research on a quantitative evaluation model (Zhou et al., 2012; Zhu et al., 2017).

  20. The acute effect of coffee on endothelial function and glucose metabolism following a glucose load in healthy human volunteers.

    Science.gov (United States)

    Boon, Evan A J; Croft, Kevin D; Shinde, Sujata; Hodgson, Jonathan M; Ward, Natalie C

    2017-09-20

    A diet rich in plant polyphenols has been suggested to reduce the incidence of cardiovascular disease and type 2 diabetes mellitus, in part, via improvements in endothelial function. Coffee is a rich source of phenolic compounds including the phenolic acid, chlorogenic acid (CGA). The aim of the study was to investigate the effect of coffee as a whole beverage on endothelial function, blood pressure and blood glucose concentration. Twelve healthy men and women were recruited to a randomised, placebo-controlled, cross-over study, with three treatments tested: (i) 18 g of ground caffeinated coffee containing 300 mg CGA in 200 mL of hot water, (ii) 18 g of decaffeinated coffee containing 287 mg CGA in 200 mL of hot water, and (iii) 200 mL of hot water (control). Treatment beverages were consumed twice, two hours apart, with the second beverage consumed simultaneously with a 75 g glucose load. Blood pressure was recorded and the finger prick glucose test was performed at time = 0 and then every 30 minutes up to 2 hours. Endothelial function, assessed using flow-mediated dilatation (FMD) of the brachial artery, was measured at 1 hour and a blood sample taken at 2 hours to measure plasma nitrate/nitrite and 5-CGA concentrations. The FMD response was significantly higher in the caffeinated coffee group compared to both decaffeinated coffee and water groups (P coffee and water. Blood glucose concentrations and blood pressure were not different between the three treatment groups. In conclusion, the consumption of caffeinated coffee resulted in a significant improvement in endothelial function, but there was no evidence for benefit regarding glucose metabolism or blood pressure. Although the mechanism has yet to be elucidated the results suggest that coffee as a whole beverage may improve endothelial function, or that caffeine is the component of coffee responsible for improving FMD.

  1. Coffee for morning hunger pangs. An examination of coffee and caffeine on appetite, gastric emptying, and energy intake.

    Science.gov (United States)

    Schubert, Matthew M; Grant, Gary; Horner, Katy; King, Neil; Leveritt, Michael; Sabapathy, Surendran; Desbrow, Ben

    2014-12-01

    Coffee is one of the most widely consumed beverages in the world and has a number of potential health benefits. Coffee may influence energy expenditure and energy intake, which in turn may affect body weight. However, the influence of coffee and its constituents - particularly caffeine - on appetite remains largely unexplored. The objective of this study was to examine the impact of coffee consumption (with and without caffeine) on appetite sensations, energy intake, gastric emptying, and plasma glucose between breakfast and lunch meals. In a double-blind, randomised crossover design. Participants (n = 12, 9 women; Mean ± SD age and BMI: 26.3 ± 6.3 y and 22.7 ± 2.2 kg•m⁻²) completed 4 trials: placebo (PLA), decaffeinated coffee (DECAF), caffeine (CAF), and caffeine with decaffeinated coffee (COF). Participants were given a standardised breakfast labelled with ¹³C-octanoic acid and 225 mL of treatment beverage and a capsule containing either caffeine or placebo. Two hours later, another 225 mL of the treatment beverage and capsule was administered. Four and a half hours after breakfast, participants were given access to an ad libitum meal for determination of energy intake. Between meals, participants provided exhaled breath samples for determination of gastric emptying; venous blood and appetite sensations. Energy intake was not significantly different between the trials (Means ± SD, p> 0.05; Placebo: 2118 ± 663 kJ; Decaf: 2128 ± 739 kJ; Caffeine: 2287 ± 649 kJ; Coffee: 2016 ± 750 kJ); Other than main effects of time (p appetite sensations or plasma glucose between treatments (p > 0.05). Gastric emptying was not significantly different across trials (p > 0.05). No significant effects of decaffeinated coffee, caffeine or their combination were detected. However, the consumption of caffeine and/or coffee for regulation of energy balance over longer periods of time warrant further

  2. Strontium-90 and cesium-137 in tea (Japanese tea)

    International Nuclear Information System (INIS)

    1982-01-01

    Strontium-90 and cesium-137 in tea (Japanese tea) were determined. Five hundred grams of manufactured green tea was collected from six sampling locations in Japan. The results are shown in a table. (Namekawa, K.)

  3. Wudang Daoist Tea Culture

    Institute of Scientific and Technical Information of China (English)

    Jean De Bernardi; Zheng Weibin

    2016-01-01

    This article explores the promotion of tea culture at Wudang Mountain, a Daoist tem-ple complex in Hubei Province that is a popular tourist destination. At shops in temples and market areas, vendors brand their tea as Wudang Daoist tea, emphasizing its health benefits and connecting their teas to the Daoist discourse of life-nourishing ( yang sheng) practices. In their marketing materi-als and on their websites, the management of the Eight Immortal Temple Tea Plantation further cites folklore and mythic history to claim profound local roots for Wudang tea culture. In so doing, this company echoes the memory narratives of more fa-mous Chinese teas like Iron Guanyin and Dahong-pao. In China as elsewhere, convenient travel now puts people in contact with areas and peoples that a few decades earlier only a few non-locals explored. As a consequence of a global trend towards com-modification, members of local groups, including distinctive ethnocultural groups, now seek to create distinctive local brands for a tourist market. Corpo-rations now regularly mine local traditions to find i-tems that they can transform into commodities for a wider market ( Comaroff and Comaroff 2009 ) . One of Hubei’s richest tourism assets is the Daoist temple complex at Wudang Moutain, which draws pilgrims and tourists from China and Greater China. China’s State Council identified Wudang Moutain as a National Key Scenic Area in 1982 , and UNESCO added its ancient temples to its World Heritage list in 1994 . The Chinese govern-ment has worked with the Daoist Federation to de-velop Wudang’s temples and pavilions, which are spread over 400 square kilometers of mountainous terrain, into a major tourist destination. The gov-ernment tourist office promotes Wudang Mountain for its scenic beauty, its deep historical heritage, its religious culture, and famous martial arts. Al-though its tea culture is less renowned, local tea sellers claim that Wudang tea has a deep history and Daoist

  4. Efficacy of soil solarization, Trichoderma harzianum, and coffee pulp amendment against Armillaria sp

    NARCIS (Netherlands)

    Otieno, W.; Termorshuizen, A.J.; Jeger, M.J.

    2003-01-01

    Soil solarization was evaluated singly or in combination with Trichoderma harzianum infestation or coffee pulp amendment for its effect on wood-borne inoculum of an Armillaria sp. pathogenic on tea. Solarization increased maximum soil temperatures at 10 cm depth by 9-12degreesC and reduced viability

  5. Complementary Coffee Cups

    Science.gov (United States)

    Banchoff, Thomas

    2006-01-01

    What may have been the birth of a new calculus problem took place when the author noticed that two coffee cups, one convex and one concave, fit nicely together, and he wondered which held more coffee. The fact that their volumes were about equal led to the topic of this article: complementary surfaces of revolution with equal volumes.

  6. Mainstreaming sustainable coffee

    NARCIS (Netherlands)

    Kolk, A.

    2013-01-01

    This overview article examines the various dimensions of sustainable coffee as well as the actors involved and their perceptions of how to advance the market from niche to mainstream. The issues at hand are very complex, with different types of coffee producers, manufacturing/roasting companies and

  7. The Czech Tea Profession and the Phenomenon of Tea Rooms

    OpenAIRE

    Schröderová, Karolína

    2015-01-01

    In this bachelor thesis I have focused on the Czech tea culture and tea profession across tea rooms. I have dealt with influences that led to the present tea rooms' appearances. Furthermore I am dealing with ways of tea culture spreading, and what conduces to the tea room establishing. I am using the term of subculture in the connection with the tea culture, its meaning and position in the Czech culture. The main data source were semi- structured interviews with the tea rooms owners, all comp...

  8. Consumo de bebidas para una vida saludable: recomendaciones para la población mexicana Beverage consumption for a healthy life: recommendations for the Mexican population

    Directory of Open Access Journals (Sweden)

    Juan A Rivera

    2008-04-01

    Population was convened by the Secretary of Health for the purpose of developing evidence-based guidelines for consumers, health professionals, and government officials. The prevalence of overweight, obesity and diabetes have dramatically increased in Mexico; beverages contribute a fifth of all calories consumed by Mexicans. Extensive research has found that caloric beverages increase the risk of obesity. Taking into consideration multiple factors, including the health benefits, risks, and nutritional implications associated with beverage consumption, as well as consumption patterns in Mexico, the committee classified beverages into six levels. Classifications were made based on caloric content, nutritional value, and health risks associated with the consumption of each type of beverage and range from the healthier (level 1 to least healthy (level 6 options, as follows: Level 1: water; Level 2: skim or low fat (1% milk and sugar free soy beverages; Level 3: coffee and tea without sugar; Level 4: non-caloric beverages with artificial sweeteners; Level 5: beverages with high caloric content and limited health benefits (fruit juices, whole milk, and fruit smoothies with sugar or honey; alcoholic and sports drinks, and Level 6: beverages high in sugar and with low nutritional value (soft drinks and other beverages with significant amounts of added sugar like juices, flavored waters, coffee and tea. The committee recommends the consumption of water as a first choice, followed by no or low-calorie drinks, and skim milk. These beverages should be favored over beverages with high caloric value or sweetened beverages, including those containing artificial sweeteners. Portion size recommendations are included for each beverage category and healthy consumption patterns for men and women are illustrated.

  9. Identification Of Geographical Origin Of Coffee Before And After Roasting By Electronic Noses

    Science.gov (United States)

    Sberveglieri, V.; Concina, I.; Falasconi, M.; Ongo, E.; Pulvirenti, A.; Fava, P.

    2011-09-01

    Geographical origin traceability of food is a relevant issue for both producers' business protection and customers' rights safeguard. Differentiation of coffees on the basis of geographical origin is still a challenging issue, though possible by means of chemical techniques [1]. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles [2]. Since the final global volatile composition is also determined by the cultivation climatic conditions, Electronic Noses (ENs) could be interesting candidates for distinguishing the geographical provenience by exploiting differences in chemical volatile profile. The present investigation is directed toward the characterization of green and roasted coffees samples according to their geographical origin.

  10. Water and beverage consumption among children age 4-13y in the United States: analyses of 2005-2010 NHANES data.

    Science.gov (United States)

    Drewnowski, Adam; Rehm, Colin D; Constant, Florence

    2013-06-19

    Few studies have examined water consumption patterns among U.S. children. Additionally, recent data on total water consumption as it relates to the Dietary Reference Intakes (DRI) are lacking. This study evaluated the consumption of plain water (tap and bottled) and other beverages among US children by age group, gender, income-to-poverty ratio, and race/ethnicity. Comparisons were made to DRI values for water consumption from all sources. Data from two non-consecutive 24-hour recalls from 3 cycles of NHANES (2005-2006, 2007-2008 and 2009-2010) were used to assess water and beverage consumption among 4,766 children age 4-13y. Beverages were classified into 9 groups: water (tap and bottled), plain and flavored milk, 100% fruit juice, soda/soft drinks (regular and diet), fruit drinks, sports drinks, coffee, tea, and energy drinks. Total water intakes from plain water, beverages, and food were compared to DRIs for the U.S. Total water volume per 1,000 kcal was also examined. Water and other beverages contributed 70-75% of dietary water, with 25-30% provided by moisture in foods, depending on age. Plain water, tap and bottled, contributed 25-30% of total dietary water. In general, tap water represented 60% of drinking water volume whereas bottled water represented 40%. Non-Hispanic white children consumed the most tap water, whereas Mexican-American children consumed the most bottled water. Plain water consumption (bottled and tap) tended to be associated with higher incomes. No group of U.S. children came close to satisfying the DRIs for water. At least 75% of children 4-8y, 87% of girls 9-13y, and 85% of boys 9-13y did not meet DRIs for total water intake. Water volume per 1,000 kcal, another criterion of adequate hydration, was 0.85-0.95 L/1,000 kcal, short of the desirable levels of 1.0-1.5 L/1,000 kcal. Water intakes at below-recommended levels may be a cause for concern. Data on water and beverage intake for the population and by socio-demographic group provides

  11. Chlorogenic acid, quercetin-3-rutinoside and black tea phenols are extensively metabolized in humans

    NARCIS (Netherlands)

    Olthof, Margreet R.; Hollman, Peter C H; Buijsman, Michel N C P; Van Amelsvoort, Johan M M; Katan, Martijn B.

    2003-01-01

    Dietary phenols are antioxidants, and their consumption might contribute to the prevention of cardiovascular disease. Coffee and tea are major dietary sources of phenols. Dietary phenols are metabolized extensively in the body. Lack of quantitative data on their metabolites hinders a proper

  12. Inflence of coffee and its components on breast cancer: A review

    Directory of Open Access Journals (Sweden)

    Manish Mishra

    2016-10-01

    Full Text Available Amongst females, breast cancer is one of the major culprits for cancer death. Consequently, many scientists have focused their researches to delineate the novel alternative strategies to cure or to reduce the outgrowth of this disease. Amongst the beverages, coffee is widely available and one of the most popular non-alcoholic drink worldwide. Due to the widespread usage of coffee in adults, scientists are trying to delineate its beneficial and harmful influences on human health and diseases. Evidences from an amount of researches have outlined the possible role of coffee and its components as chemoprotective agents against specific carcinogens as well as suppressors for tumorigenesis. Furthermore, some studies tried to elucidate the relationship amid coffee intake and suppression of carcinogenesis in breast tissues. The present review is an effort to highlight the consequence attributable to the intake of coffee and its key chemical components (caffeine, caffeic acid, kahweol and cafestol upon breast cancer developmental process.

  13. Acute effects of light and dark roasted coffee on glucose tolerance

    DEFF Research Database (Denmark)

    Rakvaag, Elin; Dragsted, Lars Ove

    2016-01-01

    PURPOSE: Epidemiological evidence suggests that coffee consumption is associated with a lower risk of type 2 diabetes. Coffee contains caffeine and several other components that may modulate glucose regulation. The chlorogenic acids (CGA) in coffee have been indicated as constituents that may help...... to normalize the acute glucose response after a carbohydrate challenge. The aim of this study was to investigate whether two coffee beverages that differ in CGA content due to different roasting degrees will differentially affect glucose regulation. METHODS: In a controlled crossover trial, 11 healthy fasted...... volunteers consumed 300 mL of either light (LIR) or dark (DAR) roasted coffee, or water, followed 30 min later by a 75-g oral glucose tolerance test (OGTT). Blood samples were drawn at baseline, 30, 60, and 120 min. Differences in glucose and insulin responses and insulin sensitivity index (ISI) were...

  14. Can good coffee prices increase smallholder revenue?

    OpenAIRE

    Pinard, Fabrice; Aithal, Anand

    2011-01-01

    The global coffee market is currently plagued by 2 paradoxes, a coffee boom in consuming countries, and a coffee crisis in producing countries (over supply of low quality coffee and shortage of high quality coffee) which is actually driving the coffee market (Daviron and Ponte, 2005). After the termination of the International Coffee Agreement between producing and consuming countries in 1989, the coffee market has been in a flux, with market forces and over supply bringing down the coffee pr...

  15. Quali- and quantitative analysis of commercial coffee by NMR

    International Nuclear Information System (INIS)

    Tavares, Leila Aley; Ferreira, Antonio Gilberto

    2006-01-01

    Coffee is one of the beverages most widely consumed in the world and the 'cafezinho' is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences in their taste and in the chemical composition, especially in the caffeine percentage. There are several procedures proposed in the literature for caffeine determination in different samples like soft drinks, coffee, medicines, etc but most of them need a sample workup which involves at least one step of purification. This work describes the quantitative analysis of caffeine using 1 H NMR and the identification of the major components in commercial coffee samples using 1D and 2D NMR techniques without any sample pre-treatment. (author)

  16. Development and Application of UPLC-QTof/MS Method for the Differentiation between Tea Varieties

    International Nuclear Information System (INIS)

    Jandrić, Zora

    2016-01-01

    Tea (Camellia sinensis L.) is one of the most popularly consumed beverages worldwide. It has been used as a natural medicine for thousands of years, containing many compounds beneficial to health. The two most popular varieties are green (favoured in Asia) and black tea (favoured in the western countries). The different growing season, geographical regions, processing and fermentation methods create many varieties of tea, some of which have premium value compared to the others. The expansion of the consumer market, which has increased demand for “manufactured” food as well as transported “pure” food such as tea, has encouraged adulteration simply because of the prospects for increased profit. The adulteration of tea has become a common problem. Mixing exhausted tealeaves with leaves of some other plants (e.g. elder, hawthorn, sloe), addition of the dust of the tea leaves and sand, chemical enhancement of green tea (with Prussian blue and sulphate of lime or gypsum) and simply redried and resold tea-leaves, are some of the main examples of tea adulteration. To help address these issues, the Food and Environmental Protection Laboratory (FEPL) applied an untargeted metabolomics approach previously developed for some other commodities (e.g. honey, fruit juices) to investigate the possibility of distinguishing teas from different origins, and detecting varieties that had been adulterated.

  17. An EPR study on tea: Identification of paramagnetic species, effect of heat and sweeteners

    Science.gov (United States)

    Bıyık, Recep; Tapramaz, Recep

    2009-10-01

    Tea ( Camellia Sinensis) is the most widely consumed beverage in the world, and is known to be having therapeutic, antioxidant and nutritional effects. Electron paramagnetic resonance (EPR) spectral studies made on the tea cultivated along the shore of Black Sea, Turkey, show Mn 2+ and Fe 3+ centers in green tea leaves and in black tea extract. Dry black tea flakes and dry extract show additional sharp line attributed to semiquinone radical. The origins of the paramagnetic species in black tea are defined and discussed. Effect of humidity and heat are investigated. It is observed that dry extract of black tea melts at 100 °C and the semiquinone radical lives up to 140 °C while Mn 2+ sextet disappears just above 100 °C in tea extract. Natural and synthetics sweeteners have different effects on the paramagnetic centers. White sugar (sucrose) quenches the Mn 2+ and semiquinone lines in black tea EPR spectrum, and glucose, fructose, lactose and maltose quench Fe 3+ line while synthetic sweeteners acesulfam potassium, aspartame and sodium saccharine do not have any effect on paramagnetic species in tea.

  18. Impacts of discarded coffee waste on human and environmental health.

    Science.gov (United States)

    Fernandes, A S; Mello, F V C; Thode Filho, S; Carpes, R M; Honório, J G; Marques, M R C; Felzenszwalb, I; Ferraz, E R A

    2017-07-01

    Coffee is one of the most widely consumed beverages throughout the world. So far, many studies have shown the properties of coffee beverages, but little is known about its impacts on human and environmental health from its discard in the environment. So, the present work aims to investigate the mutagenic, genotoxic, cytotoxic and ecotoxic effects of leached (LE) and solubilized (SE) extracts from coffee waste, simulating the disposal of this residue in landfills and via sewage systems, respectively. Chemical analyses were also carried out. LE and SE induced mutagenicity in the TA98 Salmonella strain with and without exogenous metabolization (S9). In the TA100 only SE induced mutagenicity, what was observed without S9. An increase in the frequency of micronuclei was observed in HepG2 cell line after 3 and 24h of exposure to both extracts. No cytotoxic effects were observed in HepG2 cells by WST-1 assay. The EC50 values for the LE and SE were 1.5% and 11.26% for Daphnia similis, 0.12% and 1.39% for Ceriodaphnia dubia and 6.0% and 5.5% for Vibrio fischeri, respectively. Caffeine and several transition metals were found in both extracts. Coffee waste discarded in the environment may pose a risk to human and environmental health, since this compound can cause DNA damage and present toxicity to aquatic organisms. Copyright © 2017 Elsevier Inc. All rights reserved.

  19. Green tea polyphenols provide photoprotection, increase microcirculation, and modulate skin properties of women.

    Science.gov (United States)

    Heinrich, Ulrike; Moore, Carolyn E; De Spirt, Silke; Tronnier, Hagen; Stahl, Wilhelm

    2011-06-01

    Dietary constituents including polyphenols and carotenoids contribute to endogenous photoprotection and modulate skin characteristics related to structure and function of the tissue. Animal and in-vitro studies indicate that green tea polyphenols affect skin properties. In a 12-wk, double-blind, placebo-controlled study, 60 female volunteers were randomized to an intervention or control group. Participants consumed either a beverage with green tea polyphenols providing 1402 mg total catechins/d or a control beverage. Skin photoprotection, structure, and function were measured at baseline (wk 0), wk 6, and wk 12. Following exposure of the skin areas to 1.25 minimal erythemal dose of radiation from a solar simulator, UV-induced erythema decreased significantly in the intervention group by 16 and 25% after 6 and 12 wk, respectively. Skin structural characteristics that were positively affected included elasticity, roughness, scaling, density, and water homeostasis. Intake of the green tea polyphenol beverage for 12 wk increased blood flow and oxygen delivery to the skin. Likewise, in a separate, randomized, double-blind, single-dose (0.5, 1.0, and 2.0 g) study of green tea polyphenols, blood flow was maximized at 30 min after ingestion. In summary, green tea polyphenols delivered in a beverage were shown to protect skin against harmful UV radiation and helped to improve overall skin quality of women.

  20. an Unrecorded Alcohol Beverage

    African Journals Online (AJOL)

    NICO

    Chemical analysis of volatile compounds fromkhadi, an unrecorded alcoholic beverage from Botswana, was ... quality, some of them may be contaminated and toxic, thereby ... home-brewed alcoholic beverages exist in Botswana and are.

  1. Sales impact of displaying alcoholic and non-alcoholic beverages in end-of-aisle locations: an observational study.

    Science.gov (United States)

    Nakamura, Ryota; Pechey, Rachel; Suhrcke, Marc; Jebb, Susan A; Marteau, Theresa M

    2014-05-01

    In-store product placement is perceived to be a factor underpinning impulsive food purchasing but empirical evidence is limited. In this study we present the first in-depth estimate of the effect of end-of-aisle display on sales, focussing on alcohol. Data on store layout and product-level sales during 2010-11 were obtained for one UK grocery store, comprising detailed information on shelf space, price, price promotion and weekly sales volume in three alcohol categories (beer, wine, spirits) and three non-alcohol categories (carbonated drinks, coffee, tea). Multiple regression techniques were used to estimate the effect of end-of-aisle display on sales, controlling for price, price promotion, and the number of display locations for each product. End-of-aisle display increased sales volumes in all three alcohol categories: by 23.2% (p = 0.005) for beer, 33.6% (p sales of alcohol and non-alcoholic beverages. Restricting the use of aisle ends for alcohol and other less healthy products might be a promising option to encourage healthier in-store purchases, without affecting availability or cost of products. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

  2. Food Purchasing Behaviors and Sugar-Sweetened Beverage Consumption among Canadian Secondary School Students in the COMPASS Study.

    Science.gov (United States)

    Godin, Katelyn M; Chaurasia, Ashok; Hammond, David; Leatherdale, Scott T

    2018-02-23

    To examine whether several food purchasing behaviors (ie, sources of meals or snacks) are associated with adolescents' sugar-sweetened beverage (SSB) consumption and whether these associations vary by province. Cross-sectional observational study. Alberta and Ontario, Canada. Secondary school students from Alberta (n = 3,300) and Ontario (n = 37,999) participating in year 2 (2013-2014) of the Cannabis Use, Obesity, Mental Health, Physical Activity, Alcohol Use, Smoking, Sedentary Behavior (COMPASS) study. Participants' self-reported frequency of consuming 3 SSB types (soft drinks, sweetened coffees/teas, and energy drinks) in a typical week. Hierarchical Poisson regression analyses. Participants from Alberta had a significantly (P purchasing meals or snacks from school food outlets compared with their Ontario counterparts. Most of the food purchasing behaviors were significantly (P purchases on weekends (vs weekdays) and from food outlets off school property (vs on school property) had a greater association with SSB consumption. Eating a home-packed lunch was protective against SSB consumption across models. Adolescents' food purchasing behaviors have a significant impact on their propensity for SSB consumption. These data demonstrate potentially important contexts for SSB consumption and have implications for possible settings and strategies for future interventions to reduce adolescents' SSB intake. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  3. Impact of beverage intake on metabolic and cardiovascular health.

    Science.gov (United States)

    Helm, Laura; Macdonald, Ian A

    2015-09-01

    This review is based on a presentation that was made at a meeting concerning hydration. It summarizes the epidemiological evidence for selected beverages in relation to cardiovascular and/or metabolic health. The review focuses on tea, cocoa, milk, orange juice, alcohol, and beverages sweetened with sugars. These beverage types were chosen because of their widespread consumption, with tea, cocoa, orange juice, and milk being of potential benefit while alcohol and sugars may be detrimental. There is reasonably consistent evidence of reduced risk of cardiovascular disease (CVD) in association with high consumption of tea, with the tea flavonoids appearing to be responsible for these benefits. There is also a growing evidence base for cocoa flavanols to have beneficial cardiovascular effects. The bulk of the evidence supporting these conclusions is epidemiological and needs to be confirmed with randomized controlled trials. Milk is associated with reduced risk of CVD, particularly in relation to blood pressure, with certain milk tripeptides being implicated in having effects to reduce angiotensin action. Further work is needed to confirm these potentially beneficial effects. There is some evidence of potentially beneficial effects of orange juice on aspects of cardiovascular function, but this is by no means convincing, and further evidence is needed from randomized controlled trials, together with the elucidation of whether any benefits are linked to the citrus flavanones or simply to the vitamin C content. While there is some evidence that red wine may convey some health benefits, there is also clear evidence that alcoholic beverages can have undesirable effects on blood pressure and increase the risk of CVD. It is possible that low to moderate intakes of alcoholic beverages may be beneficial. There is some evidence that beverages sweetened with sugars may contribute to increased energy intake and weight gain, and there is also an indication from longitudinal cohort

  4. Characterization and Planning for Computer Network Operations

    Science.gov (United States)

    2010-07-01

    have been proposed to get around these problems ranging from pruning the state space of the kth order models [55] to using mixtures of Markov chains [40...demonstrate this, below are the top four results for the query java coffee . 71 SCORE CATEGORY...4.0189 Shopping/Food/Beverages/Coffee_and_Tea/ Coffee /Espresso 3.8427 Shopping/Food/Beverages/Coffee_and_Tea/ Coffee /Espresso 2.3447 Computers

  5. [Coffee as hepatoprotective factor].

    Science.gov (United States)

    Szántová, Mária; Ďurkovičová, Zuzana

    The mind about the coffee did change upon the recent studies and metaanalysis of the last years. Consensual protective effect of coffee on the progression of chronic liver diseases (NASH, viral hepatitis, liver cirrhosis, hepatocelullar carcinoma) was detected in experimental, clinical and large population studies together with decrease of mortality. Antioxidant, antifibrotic, insulinsensitizing and anticarcinogenic effect of coffee were detected. Modulation of genetic expression of key enzymes of fatty acid synthesis, modulation of mRNA included in autophagia, reduction of stress of endoplasmatic reticulum together with decrease of proinflammatory cytokines and decrease of fibrogenesis are main mechanisms. Chlorogenic acids, diterpens (cafestol, kahweol), caffein, polyfenols and melanoidins are key protective components of coffee. Inverse dose-dependent correlation of coffee consumption with liver diseases was found in clinical and population studies. Coffee is non-pharmacological tool of primary and secondary prevention of chronic liver diseases. Review of published data together with supposed mechanisms of hepatoprotection are given.Key words: coffee - hepatoprotective effect - metaanalysis.

  6. Coffee polyphenols extracted from green coffee beans improve skin properties and microcirculatory function.

    Science.gov (United States)

    Fukagawa, Satoko; Haramizu, Satoshi; Sasaoka, Shun; Yasuda, Yuka; Tsujimura, Hisashi; Murase, Takatoshi

    2017-09-01

    Coffee polyphenols (CPPs), including chlorogenic acid, exert various physiological activities. The purpose of this study was to investigate the effects of CPPs on skin properties and microcirculatory function in humans. In this double-blind, placebo-controlled study, 49 female subjects with mildly xerotic skin received either a test beverage containing CPPs (270 mg/100 mL/day) or a placebo beverage for 8 weeks. The ingestion of CPPs significantly lowered the clinical scores for skin dryness, decreased transepidermal water loss, skin surface pH, and increased stratum corneum hydration and the responsiveness of skin blood flow during local warming. Moreover, the amounts of free fatty acids and lactic acid in the stratum corneum significantly increased after the ingestion of CPPs. These results suggest that an 8-week intake of CPPs improve skin permeability barrier function and hydration, with a concomitant improvement in microcirculatory function, leading to efficacy in the alleviation of mildly xerotic skin.

  7. What Are We Drinking? Beverages Shown in Adolescents' Favorite Television Shows.

    Science.gov (United States)

    Eisenberg, Marla E; Larson, Nicole I; Gollust, Sarah E; Neumark-Sztainer, Dianne

    2017-05-01

    Media use has been shown to contribute to poor dietary intake; however, little attention has been paid to programming content. The portrayal of health behaviors in television (TV) programming contributes to social norms among viewers, which have been shown to influence adolescent behavior. This study reports on a content analysis of beverages shown in a sample of TV shows popular with a large, diverse group of adolescents, with attention to the types of beverages and differences across shows and characters. Favorite TV shows were assessed in an in-school survey in 2010. Three episodes of each of the top 25 shows were analyzed, using a detailed coding instrument. Beverage incidents (ie, beverage shown or described) were recorded. Beverage types included milk, sugar-sweetened beverages (SSBs), diet beverages, juice, water, alcoholic drinks, and coffee. Characters were coded with regard to gender, age group, race, and weight status. Shows were rated for a youth, general, or adult audience. χ 2 tests were used to compare the prevalence of each type of beverage across show ratings (youth, general, adult), and to compare characteristics of those involved in each type of beverage incident. Beverage incidents were common (mean=7.4 incidents/episode, range=0 to 25). Alcohol was the most commonly shown (38.8%); milk (5.8%) and juice (5.8%) were least common; 11.0% of incidents included SSBs. Significant differences in all types of beverage were found across characters' age groups. Almost half of young adults' (49.2%) or adults' (42.0%) beverage incidents included alcohol. Beverages are often portrayed on TV shows viewed by adolescents, and common beverages (alcohol, SSBs) may have adverse consequences for health. The portrayal of these beverages likely contributes to social norms regarding their desirability; nutrition and health professionals should talk with youth about TV portrayals to prevent the adoption of unhealthy beverage behaviors. Copyright © 2017 Academy of

  8. What are we drinking? Beverages shown in adolescents’ favorite TV shows

    Science.gov (United States)

    Eisenberg, Marla E.; Larson, Nicole I.; Gollust, Sarah E.; Neumark-Sztainer, Dianne

    2016-01-01

    Background Media use has been shown to contribute to poor dietary intake; however, little attention has been paid to programming content. The portrayal of health behaviors in television (TV) programming contributes to social norms among viewers, which have been shown to influence adolescent behavior. Objective This study reports on a content analysis of beverages shown in a sample of TV shows popular with a large, diverse group of adolescents, with attention to the types of beverages and differences across shows and characters. Design Favorite TV shows were assessed in an in-school survey in 2010. Three episodes of each of the top 25 shows were analyzed using a detailed coding instrument. Key measures Beverage incidents (i.e. beverage shown or described) were recorded. Beverage types included milk, sugar-sweetened beverages (SSB), diet beverages, juice, water, alcoholic drinks and coffee. Characters were coded with regards to gender, age group, race, and weight status. Shows were rated for a youth, general or adult audience. Statistical analyses Chi-square tests were used to compare the prevalence of each type of beverage across show ratings (youth, general, adult), and to compare characteristics of those involved in each type of beverage incident. Results Beverage incidents were common (mean=7.4 incidents/episode, range=0–25). Alcohol was the most commonly shown (38.8%); milk (5.8%) and juice (5.8%) were least common; 11.0% of incidents included SSB. Significant differences in all types of beverage were found across age groups. Almost half of young adults’ (49.2%) or adults’ (42.0%) beverage incidents included alcohol. Conclusions Beverages are often portrayed on TV shows viewed by adolescents, and common beverages (alcohol, SSB) may have adverse consequences for health. The portrayal of these beverages likely contributes to social norms regarding their desirability; nutrition and health professionals should talk with youth about TV portrayals to prevent the

  9. Fluorine in food with special reference to tea

    Energy Technology Data Exchange (ETDEWEB)

    Zimmerman, P.W.; Hitchcock, A.E.; Gwirtsman, J.

    A review of the literature showed that in 1932 commercial tea, Camellia sinensis Kuntze (Thea sinensis L., Camellia thea Link.), was known to contain fluorine (F). Since ornamental camellias (C. japonica L.) and tea are members of the Theaceae family, comparisons were made of the F in leaves of the two species. The dry leaves of various domestic brands of tea, composed mostly of young leaves, contained 72 to 115 parts per million (p.p.m.) F and Chinese tea 131 to 178 p.p.m. F on a dry weight basis. One sample of fresh leaves of greenhouse grown tea plants contained 1530 p.p.m. F on a dry weight basis and the older leaves of ornamental camellias up to 3062 p.p.m. F. One sample of young leaves of C. japonica contained 67 p.p.m. F. Thus both species of Camellia have the capacity to accumulate relatively large amounts of F, especially in the older leaves. The infusion (beverage) from one tea bag in 4.5 fluid oz. of water contained 0.8 to 1.7 p.p.m. F after 3 minutes steeping and 1.0 to 2.0 p.p.m. F after 3 minutes boiling.

  10. An Update on the Health Benefits of Green Tea

    Directory of Open Access Journals (Sweden)

    Wanda C. Reygaert

    2017-01-01

    Full Text Available Green tea, which is produced from the leaves of the Camellia sinensis plant, is one of the most popular beverages worldwide. Over the past 30 years or more, scientists have studied this plant in respect to potential health benefits. Research has shown that the main components of green tea that are associated with health benefits are the catechins. The four main catechins found in green tea are: (−-epicatechin (EC, (−-epicatechin-3-gallate (ECG, (−-epigallocatechin (EGC, and (−-epigallocatechin-3-gallate (EGCG. Of these four, EGCG is present in the largest quantity, and so has been used in much of the research. Among the health benefits of green tea are: anticarcinogenic, anti-inflammatory, antimicrobial, and antioxidant properties, and benefits in cardiovascular disease and oral health. Research has been carried out using various animal models and cells lines, and is now more and more being carried out in humans. This type of research will help us to better understand the direct benefits of green tea. This review will focus primarily on research conducted using human subjects to investigate the health benefits of green tea.

  11. Tea Drinking and Its Association with Active Tuberculosis Incidence among Middle-Aged and Elderly Adults: The Singapore Chinese Health Study.

    Science.gov (United States)

    Soh, Avril Zixin; Pan, An; Chee, Cynthia Bin Eng; Wang, Yee-Tang; Yuan, Jian-Min; Koh, Woon-Puay

    2017-05-25

    Experimental studies showed that tea polyphenols may inhibit growth of Mycobacterium tuberculosis . However, no prospective epidemiologic study has investigated tea drinking and the risk of active tuberculosis. We investigated this association in the Singapore Chinese Health Study, a prospective population-based cohort of 63,257 Chinese aged 45-74 years recruited between 1993 and 1998 in Singapore. Information on habitual drinking of tea (including black and green tea) and coffee was collected via structured questionnaires. Incident cases of active tuberculosis were identified via linkage with the nationwide tuberculosis registry up to 31 December 2014. Cox proportional hazard models were used to estimate the relation of tea and coffee consumption with tuberculosis risk. Over a mean 16.8 years of follow-up, we identified 1249 incident cases of active tuberculosis. Drinking either black or green tea was associated with a dose-dependent reduction in tuberculosis risk. Compared to non-drinkers, the hazard ratio (HR) (95% confidence interval (CI)) was 1.01 (0.85-1.21) in monthly tea drinkers, 0.84 (0.73-0.98) in weekly drinkers, and 0.82 (0.71-0.96) in daily drinkers ( p for trend = 0.003). Coffee or caffeine intake was not significantly associated with tuberculosis risk. In conclusion, regular tea drinking was associated with a reduced risk of active tuberculosis.

  12. Quantitative analysis of the effect of specific tea compounds on germination and outgrowth of Bacillus subtilis spores at single cell resolution

    NARCIS (Netherlands)

    Pandey, R.; ter Beek, A.; Vischer, N.O.E.; Smelt, J.P.P.M.; Kemperman, R.; Manders, E.M.M.; Brul, S.

    2015-01-01

    Tea is one of the most widely consumed beverages in the world and known for its antimicrobial activity against many microorganisms. Preliminary studies have shown that tea polyphenols can inhibit the growth of a wide range of Gram-positive bacteria. However, the effect of these compounds on

  13. The yeast spectrum of the 'tea fungus Kombucha'.

    Science.gov (United States)

    Mayser, P; Fromme, S; Leitzmann, C; Gründer, K

    1995-01-01

    The tea fungus 'Kombucha' is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative effects. In addition to sugar, the beverage contains small amounts of alcohol and various acids, including acetic acid, gluconic acid and lactic acid, as well as some antibiotic substances. To characterize the yeast spectrum with special consideration given to facultatively pathogenic yeasts, two commercially available specimens of tea fungus and 32 from private households in Germany were analysed by micromorphological and biochemical methods. Yeasts of the genera Brettanomyces, Zygosaccharomyces and Saccharomyces were identified in 56%, 29% and 26% respectively. The species Saccharomycodes ludwigii and Candida kefyr were only demonstrated in isolated cases. Furthermore, the tests revealed pellicle-forming yeasts such as Candida krusei or Issatchenkia orientalis/occidentalis as well as species of the apiculatus yeasts (Kloeckera, Hanseniaspora). Thus, the genus Brettanomyces may be a typical group of yeasts that are especially adapted to the environment of the tea fungus. However, to investigate further the beneficial effects of tea fungus, a spectrum of the other typical genera must be defined. Only three specimens showed definite contaminations. In one case, no yeasts could be isolated because of massive contamination with Penicillium spp. In the remaining two samples (from one household), Candida albicans was demonstrated. The low rate of contamination might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with a healthy metabolism do not need to be advised against cultivating Kombucha. However, those suffering from immunosuppression should preferably

  14. Major multinational food and beverage companies and informal sector contributions to global food consumption: implications for nutrition policy

    Directory of Open Access Journals (Sweden)

    Yach Derek

    2011-08-01

    Full Text Available Abstract Background In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely understood, however. Methods In order to evaluate this impact, we examined packaged food and soft drink company shares provided by Euromonitor, an international independent market analysis company. Packaged foods include baby food, bakery, canned/preserved food, chilled/processed food, confectionery, dairy, dried processed food, frozen processed food, ice cream, meal replacement, noodles, oils and fats, pasta, ready meals, sauces, dressings and condiments, snack bars, soup, spreads, and sweet and savoury snacks. Soft drinks include carbonates, packaged fruit/vegetable juice, bottled water, functional drinks, concentrates, ready-to-drink tea, ready-to-drink coffee and Asian specialty drinks. We calculated the market shares for IFBA companies, globally and within nine countries--the US, China, India, Egypt, South Africa, Brazil, Mexico, Turkey and the UK. Results Worldwide, the top ten packaged food companies account for 15.2% of sales, with each individual company contributing less than 3.3%. The top ten soft drink companies account for 52.3% of sales worldwide; Coca-Cola and PepsiCo lead with 25.9% and 11.5% of sales, respectively. Conclusions Although the top ten soft drink companies account for half of global sales, the top ten packaged food companies account for only a small proportion of market share with most individual companies contributing less than 3.3% each. Major multinational companies need to be joined by the myriad of small- and medium

  15. Major multinational food and beverage companies and informal sector contributions to global food consumption: implications for nutrition policy

    Science.gov (United States)

    2011-01-01

    Background In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA) to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely understood, however. Methods In order to evaluate this impact, we examined packaged food and soft drink company shares provided by Euromonitor, an international independent market analysis company. Packaged foods include baby food, bakery, canned/preserved food, chilled/processed food, confectionery, dairy, dried processed food, frozen processed food, ice cream, meal replacement, noodles, oils and fats, pasta, ready meals, sauces, dressings and condiments, snack bars, soup, spreads, and sweet and savoury snacks. Soft drinks include carbonates, packaged fruit/vegetable juice, bottled water, functional drinks, concentrates, ready-to-drink tea, ready-to-drink coffee and Asian specialty drinks. We calculated the market shares for IFBA companies, globally and within nine countries--the US, China, India, Egypt, South Africa, Brazil, Mexico, Turkey and the UK. Results Worldwide, the top ten packaged food companies account for 15.2% of sales, with each individual company contributing less than 3.3%. The top ten soft drink companies account for 52.3% of sales worldwide; Coca-Cola and PepsiCo lead with 25.9% and 11.5% of sales, respectively. Conclusions Although the top ten soft drink companies account for half of global sales, the top ten packaged food companies account for only a small proportion of market share with most individual companies contributing less than 3.3% each. Major multinational companies need to be joined by the myriad of small- and medium-sized enterprises in developing and

  16. Major multinational food and beverage companies and informal sector contributions to global food consumption: implications for nutrition policy.

    Science.gov (United States)

    Alexander, Eleanore; Yach, Derek; Mensah, George A

    2011-08-01

    In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA) to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely understood, however. In order to evaluate this impact, we examined packaged food and soft drink company shares provided by Euromonitor, an international independent market analysis company. Packaged foods include baby food, bakery, canned/preserved food, chilled/processed food, confectionery, dairy, dried processed food, frozen processed food, ice cream, meal replacement, noodles, oils and fats, pasta, ready meals, sauces, dressings and condiments, snack bars, soup, spreads, and sweet and savoury snacks. Soft drinks include carbonates, packaged fruit/vegetable juice, bottled water, functional drinks, concentrates, ready-to-drink tea, ready-to-drink coffee and Asian specialty drinks. We calculated the market shares for IFBA companies, globally and within nine countries--the US, China, India, Egypt, South Africa, Brazil, Mexico, Turkey and the UK. Worldwide, the top ten packaged food companies account for 15.2% of sales, with each individual company contributing less than 3.3%. The top ten soft drink companies account for 52.3% of sales worldwide; Coca-Cola and PepsiCo lead with 25.9% and 11.5% of sales, respectively. Although the top ten soft drink companies account for half of global sales, the top ten packaged food companies account for only a small proportion of market share with most individual companies contributing less than 3.3% each. Major multinational companies need to be joined by the myriad of small- and medium-sized enterprises in developing and implementing programs to improve the

  17. Thermogenic Effect from Nutritionally Enriched Coffee Consumption

    Directory of Open Access Journals (Sweden)

    Jennings Peter F

    2006-06-01

    Full Text Available Abstract Background The purpose of this study was to examine the effect of nutritionally enriched JavaFit™ (JF coffee (450 mg of caffeine, 1200 mg of garcinia cambogia, 360 mg of citrus aurantium extract, and 225 mcg of chromium polynicotinate on resting oxygen uptake (VO2, respiratory exchange ratio (RER, heart rate (HR, and blood pressure (BP in healthy and physically active individuals. Method Ten subjects (8 male, 2 female; 20.9 ± 1.7 y; 178.1 ± 10.4 cm; 71.8 ± 12.1 kg underwent two testing sessions administered in a randomized and double-blind fashion. During each session, subjects reported to the Human Performance Laboratory after at least 3-h post-absorptive state and were provided either 354 ml (1.5 cups of freshly brewed JF or commercially available caffeinated coffee (P. Subjects then rested in a semi-recumbent position for three hours. VO2 and HR were determined every 5 min during the first 30 min and every 10 min during the next 150 min. BP was determined every 15 min during the first 30 min and every 30 min thereafter. Area under the curve (AUC analysis was computed for VO2, whereas a session-average was calculated for RER, HR and BP. Results Initial analysis revealed no significant differences. However, seven of the ten subjects were considered responders to JF (had a higher AUC for VO2during JF than P. Statistical analysis showed the difference between JF and P (12% to be significantly different in these responders. In addition, the average systolic BP was higher (p Conclusion It appears that consuming a nutritionally-enriched coffee beverage may increase resting energy expenditure in individuals that are sensitive to the caffeine and herbal coffee supplement. In addition, this supplement also appears to affect cardiovascular dynamics by augmenting systolic arterial blood pressure.

  18. Apple Coffee Cake

    Science.gov (United States)

    ... this page: https://medlineplus.gov/recipe/applecoffeecake.html Apple Coffee Cake To use the sharing features on ... time: 50 minutes Number of Servings: 20 Tart apples and raisins make for a moist, delicious cake. ...

  19. Carcinogenic and neurotoxic risks of acrylamide consumed through caffeinated beverages among the lebanese population.

    Science.gov (United States)

    El-Zakhem Naous, Ghada; Merhi, Areej; Abboud, Martine I; Mroueh, Mohamad; Taleb, Robin I

    2018-06-06

    The present study aims to quantify acrylamide in caffeinated beverages including American coffee, Lebanese coffee, espresso, instant coffee and hot chocolate, and to determine their carcinogenic and neurotoxic risks. A survey was carried for this purpose whereby 78% of the Lebanese population was found to consume at least one type of caffeinated beverages. Gas Chromatography Mass Spectrometry analysis revealed that the average acrylamide level in caffeinated beverages is 29,176 μg/kg sample. The daily consumption of acrylamide from Lebanese coffee (10.9 μg/kg-bw/day), hot chocolate (1.2 μg/kg-bw/day) and Espresso (7.4 μg/kg-bw/day) was found to be higher than the risk intake for carcinogenicity and neurotoxicity as set by World Health Organization (WHO; 0.3-2 μg/kg-bw/day) at both the mean (average consumers) and high (high consumers) dietary exposures. On the other hand, American coffee (0.37 μg/kg-bw/day) was shown to pose no carcinogenic or neurotoxic risks among the Lebanese community for consumers with a mean dietary exposure. The study shows alarming results that call for regulating the caffeinated product industry by setting legislations and standard protocols for product preparation in order to limit the acrylamide content and protect consumers. In order to avoid carcinogenic and neurotoxic risks, we propose that WHO/FAO set acrylamide levels in caffeinated beverages to 7000 μg acrylamide/kg sample, a value which is 4-folds lower than the average acrylamide levels of 29,176 μg/kg sample found in caffeinated beverages sold in the Lebanese market. Alternatively, consumers of caffeinated products, especially Lebanese coffee and espresso, would have to lower their daily consumption to 0.3-0.4 cups/day. Copyright © 2018 Elsevier Ltd. All rights reserved.

  20. Effects of gamma radiation on sensorial properties in black tea

    Energy Technology Data Exchange (ETDEWEB)

    Silveira, Ana Paula M.; Fanaro, Gustavo B.; Costa, Helbert S.F.; Silva, Priscila V.; Santillo, Amanda G.; Villavicencio, Anna Lucia C.H., E-mail: ana.paula.silveira@usp.b, E-mail: villavic@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2009-07-01

    The black tea (Camellia sinensis) is the most consumed beverage in the world and its consumption has increased, manly in occidental countries, due to the fact that this drink has large antioxidants quantities. In this type of tea, the taste determines the product qualities and its final value. Several studies reported that food irradiation is an excellent process to disinfect food, reducing storage losses and extended its shelf life. This treatment can inhibit cellular division, promoting a molecular and DNA structural modification. Depending on the dose applied, the irradiation can modify sensorial properties, influencing the marked cost. The sensorial analysis is one of the main tests to detect any better or worse changes, by consumers. The aim of this study is to evaluate the effect of ionizing radiation on sensorial properties in black tea. Samples will be irradiated with a {sup 60}Co source, at doses of 0, 5, and 10 kGy. (author)

  1. Effects of gamma radiation on sensorial properties in black tea

    International Nuclear Information System (INIS)

    Silveira, Ana Paula M.; Fanaro, Gustavo B.; Costa, Helbert S.F.; Silva, Priscila V.; Santillo, Amanda G.; Villavicencio, Anna Lucia C.H.

    2009-01-01

    The black tea (Camellia sinensis) is the most consumed beverage in the world and its consumption has increased, manly in occidental countries, due to the fact that this drink has large antioxidants quantities. In this type of tea, the taste determines the product qualities and its final value. Several studies reported that food irradiation is an excellent process to disinfect food, reducing storage losses and extended its shelf life. This treatment can inhibit cellular division, promoting a molecular and DNA structural modification. Depending on the dose applied, the irradiation can modify sensorial properties, influencing the marked cost. The sensorial analysis is one of the main tests to detect any better or worse changes, by consumers. The aim of this study is to evaluate the effect of ionizing radiation on sensorial properties in black tea. Samples will be irradiated with a 60 Co source, at doses of 0, 5, and 10 kGy. (author)

  2. The pH of beverages in the United States.

    Science.gov (United States)

    Reddy, Avanija; Norris, Don F; Momeni, Stephanie S; Waldo, Belinda; Ruby, John D

    2016-04-01

    Dental erosion is the chemical dissolution of tooth structure in the absence of bacteria when the environment is acidic (pH beverage's erosive potential. In addition, citrate chelation of calcium ions may contribute to erosion at higher pH. The authors of this study determined the erosive potential measured by the pH of commercially available beverages in the United States. The authors purchased 379 beverages from stores in Birmingham, Alabama, and categorized them (for example, juices, sodas, flavored waters, teas, and energy drinks) and assessed their pH. They used a pH meter to measure the pH of each beverage in triplicate immediately after it was opened at a temperature of 25°C. The authors recorded the pH data as mean (standard deviation). Most (93%, 354 of 379) beverages had a pH of less than 4.0, and 7% (25 of 379) had a pH of 4.0 or more. Relative beverage erosivity zones based on studies of apatite solubility in acid indicated that 39% (149 of 379) of the beverages tested in this study were considered extremely erosive (pH beverages in the United States found that most are potentially erosive to the dentition. This study's findings provide dental clinicians and auxiliaries with information regarding the erosive potential of commercially available beverages. Specific dietary recommendations for the prevention of dental erosion may now be developed based on the patient's history of beverage consumption. Copyright © 2016 American Dental Association. Published by Elsevier Inc. All rights reserved.

  3. Kinetics and Mechanistic Studies on the Reaction between Cytochrome c and Tea Catechins

    Directory of Open Access Journals (Sweden)

    Lihua Wang

    2014-08-01

    Full Text Available Green tea is characterized by the presence of an abundance of polyphenolic compounds, also known as catechins, including epicatechin (EC, epigallocatechin (EGC, epicatechin gallate (EGC and epigallocatechin gallate (EGCG. In addition to being a popular beverage, tea consumption has been suggested as a mean of chemoprevention. However, its mode of action is unclear. It was discovered that tea catechins can react with cytochrome c. When oxidized cytochrome c was mixed with catechins commonly found in green tea under non-steady-state conditions, a reduction of cytochrome c was observed. The reaction rate of the catechins was dependent on the pH and the nature of the catechin. The pseudo-first order rate constant obtained increased in the order of EC < ECG < EGC < EGCG, which is consistent with previously reported superoxide reduction activities and Cu2+ reduction activities of tea catechins.

  4. Green Tea as an Agricultural Based Health Promoting Food: The Past Five to Ten Years

    Directory of Open Access Journals (Sweden)

    Qin-Yin Shi

    2012-12-01

    Full Text Available The consumption of tea originated in ancient China over 4000 years ago and is currently the second most popular beverage in the world after water. Tea is an aromatic beverage prepared by pouring hot water over cured leaves of the Camellia sinensis plant. The link between tea intake, most notably green tea, and health has resulted in intense research on the components responsible for preventing the onset of several chronic diseases, including atherosclerosis, cancer, obesity and diabetes. In particular, the high levels of chemically diverse phenols (e.g., phenolic acids, flavonoids present in tea exhibit potent protective properties against many of these diseases. Although health related research on green tea and its predominant phenol (catechins has been on-going for decades, major advances have occurred in the last 5–10 years. Therefore, this review focuses on seminal studies reported primarily within the last five years but not extending past ten years on the link between health and green tea with an emphasis on the catechins.

  5. Prospect of indegenous plant extracts in tea pest management

    Directory of Open Access Journals (Sweden)

    M.S.A. Mamun

    2011-12-01

    Full Text Available Tea is a popular beverage made from the leaves of evergreen shrub or tree Camellia sinensis, under the family Theaceae. Tea plant is subjected to the attack of insects, mites, nematodes and some plant pathogenic diseases. Tea production is greatly hindered due to thesemaladies. About 10-15% crop loss occurred by these pests per annum. In severe cases, it would be 100%. To combat these problems different groups of pesticides have been used in the tea fields since 1960. As tea is a consumable commodity, the effect of residue of pesticides in made tea is harmful to human health. In this context, biopesticides are being considered as environmentally safe, selective, biodegradable, economical and renewable alternatives for use in IPM programmes. Biopesticides are natural plant products and may be grown by the planters with minimum cost and extracted by indigenous methods.Biopesticides are secondary metabolites, which include alkaloids, terpenoids, phenolics, and minor secondary chemicals. It is estimated that as many as 2121 plant species have been reported to posses’ pest control properties. Botanicals like neem, ghora-neem, mahogoni,karanja, adathoda, sweet flag, tobacco, derris, annona, smart weed, bar weed, datura, calotropis, bidens, lantana, chrysanthemum, artemisia, marigold, clerodendrum, wild sunflower and many others may be grown by planters with minimum expense and extracted by indigenous methods. These botanical materials can be used as an alternative to chemical pesticides. These botanical extracts will help in controlling major pests of tea such as Helopeltis, red spider mite, aphids, thrips, jassid, flushworm, termites, nematodes etc. Thepresent note reviews the information of most widely available indigenous plants that may be used for the control of insect pests of tea as a component of IPM.

  6. Caffeine Content of Tea and Coffee | Kaplan | South African Medical ...

    African Journals Online (AJOL)

    South African Medical Journal. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 47, No 3 (1973) >. Log in or Register to get access to full text downloads. Username, Password, Remember me, or Register · Download this PDF file. The PDF file you selected should ...

  7. Changes in free-radical scavenging ability of kombucha tea during fermentation.

    Science.gov (United States)

    Jayabalan, R; Subathradevi, P; Marimuthu, S; Sathishkumar, M; Swaminathan, K

    2008-07-01

    Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Free-radical scavenging abilities of kombucha tea prepared from green tea (GTK), black tea (BTK) and tea waste material (TWK) along with pH, phenolic compounds and reducing power were investigated during fermentation period. Phenolic compounds, scavenging activity on DPPH radical, superoxide radical (xanthine-xanthine oxidase system) and inhibitory activity against hydroxyl radical mediated linoleic acid oxidation (ammonium thiocyanate assay) were increased during fermentation period, whereas pH, reducing power, hydroxyl radical scavenging ability (ascorbic acid-iron EDTA) and anti-lipid peroxidation ability (thiobarbituric assay) were decreased. From the present study, it is obvious that there might be some chances of structural modification of components in tea due to enzymes liberated by bacteria and yeast during kombucha fermentation which results in better scavenging performance on nitrogen and superoxide radicals, and poor scavenging performance on hydroxyl radicals. Copyright © 2007 Elsevier Ltd. All rights reserved.

  8. Does tea consumption during early pregnancy have an adverse effect on birth outcomes?

    Science.gov (United States)

    Lu, Jin-Hua; He, Jian-Rong; Shen, Song-Ying; Wei, Xue-Ling; Chen, Nian-Nian; Yuan, Ming-Yang; Qiu, Lan; Li, Wei-Dong; Chen, Qiao-Zhu; Hu, Cui-Yue; Xia, Hui-Min; Bartington, Suzanne; Cheng, Kar Keung; Lam, Kin Bong Hubert; Qiu, Xiu

    2017-09-01

    Tea, a common beverage, has been suggested to exhibit a number of health benefits. However, one of its active ingredients, caffeine, has been associated with preterm birth and low birthweight. We investigated whether tea consumption during early pregnancy is associated with an increased risk of preterm birth and abnormal fetal growth. A total of 8775 pregnant women were included from the Born in Guangzhou Cohort Study. Tea consumption (type, frequency, and strength) during their first trimester and social and demographic factors were obtained by way of questionnaires administered during pregnancy. Information on birth outcomes and complications during pregnancy was obtained from hospital medical records. Overall habitual tea drinking (≥1 serving/week) prevalence among pregnant women was low, at 16%. After adjustment for potential confounding factors (eg, maternal age, educational level, monthly income) tea drinking during early pregnancy was not associated with an increased risk of preterm birth or abnormal fetal growth (small or large for gestational age) (P>.05). We did not identify a consistent association between frequency of tea consumption or tea strength and adverse birth outcomes among Chinese pregnant women with low tea consumption. Our findings suggest that occasional tea drinking during pregnancy is not associated with increased risk of preterm birth or abnormal fetal growth. Given the high overall number of annual births in China, our findings have important public health significance. © 2017 Wiley Periodicals, Inc.

  9. Mechanisms of Body Weight Reduction and Metabolic Syndrome Alleviation by Tea

    Science.gov (United States)

    Yang, Chung S.; Zhang, Jinsong; Zhang, Le; Huang, Jinbao; Wang, Yijun

    2016-01-01

    Tea, a popular beverage made from leaves of the plant Camellia sinensis, has been shown to reduce body weight, alleviate metabolic syndrome, and prevent diabetes and cardiovascular diseases in animal models and humans. Such beneficial effects have generally been observed in most human studies when the level of tea consumption was 3 to 4 cups (600–900 mg tea catechins) or more per day. Green tea is more effective than black tea. In spite of numerous studies, the fundamental mechanisms for these actions still remain unclear. From a review of the literature, we propose that the two major mechanisms are: 1) decreasing absorption of lipids and proteins by tea constituents in the intestine, thus reducing calorie intake; and 2) activating AMPK by tea polyphenols that are bioavailable in the liver, skeletal muscle, and adipose tissues. The relative importance of these two mechanisms depends on the types of tea and diet consumed by individuals. The activated AMPK would decrease gluconeogenesis and fatty acid synthesis and increase catabolism, leading to body weight reduction and MetS alleviation. Other mechanisms and the health relevance of these beneficial effects of tea consumption remain to be further investigated. PMID:26577614

  10. Corporate Social Responsibility Management System: A Beverage Industry Case Study

    OpenAIRE

    Almeida, Rita; David, Fátima; Abreu, Rute

    2017-01-01

    This research aims to analyse policies inherent to the Corporate Social Responsibility Management System (CSRMS) of a company that produce diet and light beverage, iced teas, juice drinks and bottled waters. This management system is based on Corporate Social Responsibility (CSR) as “concept whereby companies integrate social and environmental concerns in their business operations and in their interaction with their stakeholders on a voluntary basis” (EC, Green paper – Promotin...

  11. Application of the Kombucha 'tea fungus' for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas.

    Science.gov (United States)

    Watawana, Mindani I; Jayawardena, Nilakshi; Choo, Candy; Waisundara, Viduranga Y

    2016-03-01

    Ten herbal teas (Acacia arabica, Aegle marmelos flower, A. marmelos root bark, Aerva lanata, Asteracantha longifolia, Cassia auriculata, Hemidesmus indicus, Hordeum vulgare, Phyllanthus emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'. The pH values of the fermented beverages ranged from 4.0 to 6.0 by day 7, while the titratable acidity ranged from 2.5 to 5.0g/mL (PKombucha beverages to have statistically significant increases (P<0.05) by day 7. The α-amylase inhibitory activities ranged from 52.5 to 67.2μg/mL in terms of IC50 values following fermentation, while the α-glucosidase inhibitory activities ranged from 95.2 to 196.1μg/mL. In conclusion, an enhancement of the antioxidant and starch hydrolase inhibitory potential of the herbal teas was observed by adding the tea fungus. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Sensorial analysis of irradiated coffee (Coffea arabica L.) by electron beam

    International Nuclear Information System (INIS)

    Rodrigues, Flavio T.; Fanaro, Gustavo B.; Koike, Amanda C.R.; Villavicencio, Anna Lucia C.H.; Silva, Maria E.M. Pinto e

    2013-01-01

    Coffee is an important commodity and it is one of the most widely consumed beverages in the world. The acceptance of coffee by consumers depends mainly on the sensory characteristics of the beverage, that is its flavor, body, color, acidity and aroma. Food irradiation is processing technology environmental friendly and safety which aimed at the improvement of food quality. Depending on the absorbed radiation dose various effects can be achieved resulting in increase the shelf life, disinfestation, microorganism load reduction, without causing sensory changes to the food. Sensory analysis is the examination of a food through the evaluation of the attributes sensorial of product. The objective this paper was to evaluate the sensory properties, acceptance and purchase intent by the consumer of coffee (Coffea arabica L.) after the irradiation process with doses 6.0, 12.0 and 18.0kGy by electron beam. (author)

  13. Sensorial analysis of irradiated coffee (Coffea arabica L.) by electron beam

    Energy Technology Data Exchange (ETDEWEB)

    Rodrigues, Flavio T.; Fanaro, Gustavo B.; Koike, Amanda C.R.; Villavicencio, Anna Lucia C.H., E-mail: flaviot@ymail.com [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Silva, Maria E.M. Pinto e [Universidade de Sao Paulo (USP), Sao Paulo, SP (Brazil). Fac. de Saude Publica. Dept. de Nutricao

    2013-07-01

    Coffee is an important commodity and it is one of the most widely consumed beverages in the world. The acceptance of coffee by consumers depends mainly on the sensory characteristics of the beverage, that is its flavor, body, color, acidity and aroma. Food irradiation is processing technology environmental friendly and safety which aimed at the improvement of food quality. Depending on the absorbed radiation dose various effects can be achieved resulting in increase the shelf life, disinfestation, microorganism load reduction, without causing sensory changes to the food. Sensory analysis is the examination of a food through the evaluation of the attributes sensorial of product. The objective this paper was to evaluate the sensory properties, acceptance and purchase intent by the consumer of coffee (Coffea arabica L.) after the irradiation process with doses 6.0, 12.0 and 18.0kGy by electron beam. (author)

  14. Effect of gamma radiation (60Co) on the growth of Aspergillus ochraceus coffee (Coffea arabica L.)

    International Nuclear Information System (INIS)

    Rodrigues, Flavio T.; Duarte, Renato C.; Fanaro, Gustavo B.; Santillo, Amanda G.; Villavicencio, Anna Lucia C.H.

    2011-01-01

    Coffee is a major product on the world market. Its acceptance depends strongly on the sensory characteristics of the beverage, that is its aroma and flavor. One of the most important aspects of coffee culture today is the cup quality as such all segments of coffee production network are concentrating efforts to improve this trait. Foods that have been contaminated with fungi may contain may produce many mycotoxins including ochratoxim A (OTA). To prevent OTA in foodstuffs, it is necessary detect the producing fungi early. Ionizing radiation is a safe, environmentally clean, energy efficient process that can be used to increase the quality and reducing the microbiological contamination of the coffee. The aim of the present study was to evaluate the effects of different gamma radiation doses (0.0, 6.0, 12.0 and 18.0 kGy) on the growth of Aspergillus ochraceus in coffee (Coffee arabica L.). The analysis were performed to determine the fungi contamination the results were expressed as the viable counts per gram of sample (CFU/g) coffee samples irradiated and unirradiated. The results shows that microbiological contamination of coffee disagrees when increase doses of irradiation. The radiation doses 6.0, 12.0 and 18.0 kGy used resulted in a elimination of the number of Aspergillus ochraceus CFU/g when compared to the nonirradiated control group. Under the present conditions, gamma radiation was found to be an alternative for the control of Aspergillus ochraceus. (author)

  15. The Impact of the Roast Levels of Coffee Extracts on their Potential Anticancer Activities.

    Science.gov (United States)

    Mojica, Benigno E; Fong, Lisa E; Biju, Denny; Muharram, Alfeah; Davis, Isabel M; Vela, Klarisse O; Rios, Diana; Osorio-Camacena, Elena; Kaur, Baljit; Rojas, Sebastian M; Forester, Sarah C

    2018-04-01

    Coffee is one of the most widely consumed beverages in the world and contains numerous phytochemicals that are beneficial to consumer health. The phytochemical profile of coffee, however, can be affected by the roast level. In this study, we compared the effect of roasting level on the growth inhibitory activity of HT-29 (colon) and SCC-25 (oral) cancer cell lines. The different roasting stages selected for this study were green, cinnamon/blonde, city/medium, full city/medium-dark, and full city plus/dark. Cancer cells were treated with various concentrations of coffee extracts for 72 hr. Cell viability was quantified using the thiazolyl blue tetrazolium bromide assay. It was found that the lighter roast extracts, Cinnamon in particular, reduced cell growth more than darker roast extracts. The Cinnamon extract had the greatest amount of total phenolic content and antioxidant activity. Relative levels of gallic, caffeic, and chlorogenic acid in the extracts were also compared. The Cinnamon coffee extract had the highest levels of gallic and caffeic acids, which have both been widely-regarded as bioactive phytochemicals. In conclusion, the consumption of lighter roasted coffee, may contribute to the prevention of certain types of cancer such as oral and colon. Chemical compounds in coffee may reduce the risk for certain types of cancers. These compounds may be particularly abundant in lighter roasted coffee. Therefore, lighter roasted coffee could contribute to the prevention of cancer through a healthy diet. © 2018 Institute of Food Technologists®.

  16. Absorption and subjective effects of caffeine from coffee, cola and capsules.

    Science.gov (United States)

    Liguori, A; Hughes, J R; Grass, J A

    1997-11-01

    Coffee is often perceived as producing greater pharmacological effects than cola. The present study compared the magnitude and rapidity of peak caffeine levels and subjective effects between coffee and cola. Thirteen users of both coffee and cola (mean daily caffeine consumption = 456 mg) ingested 400 mg caffeine via 12 oz unsweetened coffee, 24 oz sugar-free cola or 2 capsules in a random, double-blind, placebo-controlled, within-subjects design. Subjects provided a saliva sample and completed subjective effect scales 15 min before and 30, 60, 90, 120, 180 and 240 min after ingestion. Mean peak saliva caffeine levels did not differ between coffee (9.7 +/- 1.2 micrograms/ml) and cola (9.8 +/- 0.9 micrograms/ml) and appeared to be greater with these beverages than with the capsule (7.8 +/- 0.6 micrograms/ml; p = NS). Saliva caffeine levels peaked at similar times for coffee (42 +/- 5 min) and cola (39 +/- 5 min) but later for capsule (67 +/- 7 min; p = 0.004). There was no main effect of vehicle or interaction of vehicle and drug on magnitude of peak effect or time to peak increase on self-report scales. In summary, peak caffeine absorption, time to peak absorption, and subjective effects do not appear to be influenced by cola vs. coffee vehicle. Perceived differences in the effects of coffee vs. cola may be due to differences in dose, time of day, added sweetener, environmental setting or contingencies.

  17. Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions.

    Science.gov (United States)

    Orth, Anne-Marie; Poplacean, Iulia; Fastowski, Oxana; Engel, Karl-Heinz

    2014-01-01

    The assessment of dietary exposure via the consumption of flavoured foods is a key element of the safety evaluation of flavouring substances. Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. Spiking experiments revealed a transfer rate of 66% for linalool. In contrast, the transfer rate for linalyl acetate was only 1.9%; in turn, the hydrolysis product linalool (17.0%) and a spectrum (19.9%) of degradation and rearrangement products (monoterpene alcohols, esters and hydrocarbons) were present in the tea beverage. The transfer rates were shown to be proportional to the length of the infusion. The impact of the hot water treatment on the enantiomeric compositions of linalyl acetate and linalool was determined, and structure-dependent experiments were performed by variation of the acyl and the alcohol moiety of the monoterpene ester. Comparative dietary exposure assessments demonstrated the need to take correction factors based on the experimentally determined transfer rates into account. Based on tea consumption data from the UK National Diet and Nutrition Survey (2000/2001), the exposure to linalyl acetate ranges from 0.2 mg day(-1) (average) to 1.8 mg day(-1) (high). The corresponding values for linalool are 4.2 mg day(-1) (average) and 46.6 mg day(-1) (high). The exposure of linalool via consumption of the tea beverage is approximately 26 times higher than that of linalyl acetate, although in the flavoured tea leaves the median content of linalyl acetate is approximately 1.8 times higher than that of linalool.

  18. Antidiabetic Effects of Tea.

    Science.gov (United States)

    Fu, Qiu-Yue; Li, Qing-Sheng; Lin, Xiao-Ming; Qiao, Ru-Ying; Yang, Rui; Li, Xu-Min; Dong, Zhan-Bo; Xiang, Li-Ping; Zheng, Xin-Qiang; Lu, Jian-Liang; Yuan, Cong-Bo; Ye, Jian-Hui; Liang, Yue-Rong

    2017-05-20

    Diabetes mellitus (DM) is a chronic endocrine disease resulted from insulin secretory defect or insulin resistance and it is a leading cause of death around the world. The care of DM patients consumes a huge budget due to the high frequency of consultations and long hospitalizations, making DM a serious threat to both human health and global economies. Tea contains abundant polyphenols and caffeine which showed antidiabetic activity, so the development of antidiabetic medications from tea and its extracts is increasingly receiving attention. However, the results claiming an association between tea consumption and reduced DM risk are inconsistent. The advances in the epidemiologic evidence and the underlying antidiabetic mechanisms of tea are reviewed in this paper. The inconsistent results and the possible causes behind them are also discussed.

  19. Tea and Cardiovascular Disease

    Science.gov (United States)

    Deka, Apranta; Vita, Joseph A.

    2011-01-01

    There is increasing evidence for a protective effect of tea consumption against cardiovascular disease. This review summarizes the available epidemiological data providing evidence for and against such an effect. We also review observational and intervention studies that investigated an effect of tea and tea extracts on cardiovascular risk factors, including blood pressure, serum lipids, diabetes mellitus, and obesity. Finally, we review potential mechanisms of benefit, including anti-inflammatory, anti-oxidant, and anti-proliferative effects, as well as favorable effects on endothelial function. Overall, the observational data suggest a benefit, but results are mixed and likely confounded by lifestyle and background dietary factors. The weight of evidence indicates favorable effects on risk factors and a number of plausible mechanisms have been elucidated in experimental and translational human studies. Despite the growing body evidence, it remains uncertain whether tea consumption should be recommended to the general population or to patients as a strategy to reduce cardiovascular risk. PMID:21477653

  20. TEA CONSUMPION PATTERNS OF 13-25 YEAR-OLDS IN HE ...

    African Journals Online (AJOL)

    This study formed part of a larger project in which food and beverage fortification as a way to address specific micronutrient deficiencies was evaluated in selected subjects in the Vaal Triangle. The objective of this study was to examine the suitability of the habit of tea drinking as a vehicle for fortification. This was achieved ...

  1. The availability of a lactose medium for tea fungus culture and Kombucha fermentation

    Directory of Open Access Journals (Sweden)

    Markov S.L.

    2012-01-01

    Full Text Available Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a “tea fungus” or fermentation brought from previous cultivation process. Our aim was to test the possibility of obtaining a Kombucha beverage using different concentration of lactose as an alternative source of C-atoms. A traditional medium sweetened with sucrose or without sugar was used as control. Without lactose-fermenting yeast strains in tea fungus, lactose is not an adequate alternative source of the C-atom for Kombucha fermentation because it is not possible to obtain Kombucha with an appropriate acidity during a seven-day fermentation. Compared with the traditional medium, fermentation is significantly slower with high differences in acid content. In unsweetened tea inoculated with the beverage obtained from a previous traditional process, Kombucha fermentation processes and produces a beverage without sugar and alcohol. [Projekat Ministarstva nauke Republike Srbije, br. TR 31044

  2. Thrips (Thysanoptera) of coffee flowers

    Science.gov (United States)

    A survey of thrips (Thysanoptera) associated with coffee flowers was conducted in coffee plantations in Chiapas, Mexico. The main objectives were to identify them and to determine whether they were carrying coffee pollen grains. A total of 40 thrips species in 22 genera were identified. The most com...

  3. Growing Coffee in the Shade

    NARCIS (Netherlands)

    Thapa, Sushil; Lantinga, Egbert A.

    2017-01-01

    Coffee white stem borer, Xylotrechus quadripes Chevrolat (Coleoptera: Cerambycidae) is a major coffee pest in parts of Asia and Africa. In recent years, the pest has also been found in American countries. This study in Gulmi District, Nepal, aimed to determine the infestation by coffee white stem

  4. Differentiation of market coffee and its infusions in view of their mineral composition

    International Nuclear Information System (INIS)

    Grembecka, Malgorzata; Malinowska, Ewa; Szefer, Piotr.

    2007-01-01

    The concentrations of 14 elements (Ca, Mg, K, Na, P, Co, Mn, Fe, Cr, Ni, Zn, Cu, Cd, Pb) were determined in market coffee samples after dry mineralisation of both dry samples and infusions evaporated to dryness. The total metal contents were analysed by flame atomic absorption spectrometry (F-AAS) using deuterium-background correction. Phosphorus was determined in the form of phosphomolybdate by spectrophotometric method. Reliability of the procedure was checked by the analysis of the certified reference materials Tea (NCS DC 73351), Cabbage (IAEA-359) and Spinach leaves (NIST-1570). It was concluded, based on RDA calculated for essential metals, that coffee infusions are not an important source of bioelements in human diet. In the case of toxic elements Provisional Tolerable Weekly Intake (PTWI) was estimated and there is no health hazard associated with exposure to Cd and Pb via coffee consumption. Significant correlation coefficients (p < 0.001, p < 0.01 and p < 0.05) were found between concentrations of some metals in coffee. Factor analysis and canonical analysis were applied to the data processing in order to characterise the market coffee samples. The 12 metals determined were considered as chemical descriptors of each sample. Based on the mineral composition, it was possible to differentiate chemometrically particular types of coffee distinguishing arabica from robusta, ground from instant coffee, and their infusions

  5. Reactions of green and black teas with Cu(II).

    Science.gov (United States)

    Goodman, B A; Ferreira Severino, J; Pirker, K F

    2012-04-01

    Electron paramagnetic resonance (EPR) measurements of the products of reactions between Cu(II) and samples of green and black teas showed spectral components from at least six different Cu(II) complexes with both tea types. Several of these complexes were common to both teas in spite of major differences in their polyphenol compositions. The pH range observed for complex formation, and the total signal intensity in the pH range 4-8, were greatly different from those for the reactions of Cu(II) with (-)-epigallocatechin gallate and gallic acid, the main polyphenols responsible for the free radical signals observed during oxidation of these beverages. Components with spectral parameters similar to those of Cu(II) complexes with theanine, the major amino acid in tea, may contribute to two of the spectra recorded under acidic conditions. However, the initial complexes formed at the lowest pH values investigated are still unidentified. EPR spectra with parameters consistent with Cu(II) polyphenol complexes were only observed under alkaline conditions, thus suggesting that components of tea other than polyphenols might be more important in reactions with copper, and possibly other transition metals, in solutions under physiological conditions. This journal is © The Royal Society of Chemistry 2012

  6. Our Everyday Cup of Coffee: The Chemistry behind Its Magic

    Science.gov (United States)

    Petracco, Marino

    2005-08-01

    Coffee beverages are so popular all over the world that there is hardly any need to describe them. But underlying this seemingly commonplace beverage there is a whole realm worth serious scientific study. The complexity of the raw seed matrix, made even more intricate when roasted, requires a deep understanding of its chemical nature. While coffee is not consumed for nutritional purposes, it is appreciated for its taste appeal along with its stimulating effects on mental and physical activity. The attention to quality is of paramount importance to both of these aspects to supply the customers with a pleasant and wholesome product. The chemical approach to the sensory sphere has seen the development of increasingly sophisticated analytical methods where the parts per billion of volatile aromas are not the ultimate frontier of detection limits. In spite of the progress of instrumental techniques, the cup-testing approach still remains the final assessment tool to obtain the approval for choosing the right plant and for conveying the product to the market. This is even truer when espresso, the fashionable type of coffee brewing methods, is considered.

  7. The shifting beverage landscape.

    Science.gov (United States)

    Storey, Maureen

    2010-04-26

    STOREY, M.L. The shifting beverage landscape. PHYSIOL BEHAV, 2010. - Simultaneous lifestyle changes have occurred in the last few decades, creating an imbalance in energy intake and energy expenditure that has led to overweight and obesity. Trends in the food supply show that total daily calories available per capita increased 28% since 1970. Total energy intake among men and women has also increased dramatically since that time. Some have suggested that intake of beverages has had a disproportional impact on obesity. Data collected by the Beverage Marketing Corporation between 1988-2008 demonstrate that, in reality, fewer calories per ounce are being produced by the beverage industry. Moreover, data from the National Cancer Institute show that soft drink intake represents 5.5% of daily calories. Data from NHANES 1999-2003 vs. 2003-06 may demonstrate a shift in beverage consumption for age/gender groups, ages 6 to>60years. The beverages provided in schools have significantly changed since 2006 when the beverage industry implemented School Beverage Guidelines. This voluntary action has removed full-calorie soft drinks from participating schools across the country. This shift to lower-calorie and smaller-portion beverages in school has led to a significant decrease in total beverage calories in schools. These data support the concept that to prevent and treat obesity, public health efforts should focus on energy balance and that a narrow focus on sweetened beverages is unlikely to have any meaningful impact on this complex problem. Copyright 2010 Elsevier Inc. All rights reserved.

  8. Investigation of free amino acid, total phenolics, antioxidant activity and purine alkaloids to assess the health properties of non-Camellia tea

    Directory of Open Access Journals (Sweden)

    Wu Bi

    2016-03-01

    Full Text Available To find novel functional beverages from folk teas, 33 species of frequently used non-Camellia tea (plants other than Camellia were collected and compared with Camellia tea (green tea, pu-erh tea and black tea for the first time. Data are reported here on the quantities of 20 free amino acids (FAAs and three purine alkaloids (measured by UHPLC, total polyphenols (measured by Folin-Ciocalteu assay, and antioxidant activity (DPPH. The total amounts of FAAs in non-Camellia tea (0.62–18.99 mg/g are generally less than that of Camellia tea (16.55–24.99 mg/g. However, for certain FAAs, the quantities were much higher in some non-Camellia teas, such as γ-aminobutyric acid in teas from Ampelopsis grossedentata, Isodon serra and Hibiscus sabdariffa. Interestingly, theanine was detected in tea from Potentilla fruticosa (1.16±0.81 mg/g. Furthermore, the content of polyphenols in teas from A. grossedentata, Acer tataricum subsp. ginnala are significantly higher than those from Camellia tea; teas from I. serra, Pistacia chinensis and A. tataricum subsp. ginnala have remarkable antioxidant activities similar to the activities from green tea (44.23 μg/mL. Purine alkaloids (caffeine, theobromine and theophylline were not detected in non-Camellia teas. The investigation suggest some non-Camellia teas may be great functional natural products with potential for prevention of chronic diseases and aging, by providing with abundant polyphenols, antioxidants and specific FAAs.

  9. Investigation of free amino acid, total phenolics, antioxidant activity and purine alkaloids to assess the health properties of non-Camellia tea.

    Science.gov (United States)

    Bi, Wu; He, Chunnian; Ma, Yunyun; Shen, Jie; Zhang, Linghua Harris; Peng, Yong; Xiao, Peigen

    2016-03-01

    To find novel functional beverages from folk teas, 33 species of frequently used non-Camellia tea (plants other than Camellia) were collected and compared with Camellia tea (green tea, pu-erh tea and black tea) for the first time. Data are reported here on the quantities of 20 free amino acids (FAAs) and three purine alkaloids (measured by UHPLC), total polyphenols (measured by Folin-Ciocalteu assay), and antioxidant activity (DPPH). The total amounts of FAAs in non-Camellia tea (0.62-18.99 mg/g) are generally less than that of Camellia tea (16.55-24.99 mg/g). However, for certain FAAs, the quantities were much higher in some non-Camellia teas, such as γ-aminobutyric acid in teas from Ampelopsis grossedentata, Isodon serra and Hibiscus sabdariffa. Interestingly, theanine was detected in tea from Potentilla fruticosa (1.16±0.81 mg/g). Furthermore, the content of polyphenols in teas from A. grossedentata, Acer tataricum subsp. ginnala are significantly higher than those from Camellia tea; teas from I. serra, Pistacia chinensis and A. tataricum subsp. ginnala have remarkable antioxidant activities similar to the activities from green tea (44.23 μg/mL). Purine alkaloids (caffeine, theobromine and theophylline) were not detected in non-Camellia teas. The investigation suggest some non-Camellia teas may be great functional natural products with potential for prevention of chronic diseases and aging, by providing with abundant polyphenols, antioxidants and specific FAAs.

  10. Effects of {gamma}-radiation on white tea volatiles

    Energy Technology Data Exchange (ETDEWEB)

    Fanaro, Gustavo B.; Silveira, Ana Paula M.; Nunes, Thaise C.F.; Costa, Helbert S.F.; Villavicencio, Anna L.C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)], e-mail: gbfanaro@ipen.br; Purgatto, Eduardo [Universidade de Sao Paulo (USP), SP (Brazil). Faculdade de Ciencias Farmaceuticas. Dept. de Alimentos e Nutricao Experimental

    2009-07-01

    Tea is the second most widely consumed beverages in the world and is processed from two and a bud of Camellia sinensis (L.). Depending on the processing may give rise to four mainly teas (green, black, oolong and white tea). The white tea is the one that has recently awakened interest in scientific community due the fact that this tea has more antioxidant property and activity than green tea. A further industrialization and commercialization of these plants become a problem of public health. The presence of potentially toxigenic fungi can be found in these products, indicating a great potential for the presence of mycotoxins that can cause acute and chronic effects in different organs and systems of the human body. Ionizing radiation is one of the most effective means disinfecting dry food ingredients. This treatment can inhibit cellular life division, like microorganisms, promoting a molecular structural modification. The aim of this study was evaluate the effects of radiation on volatile formation in white tea. Samples were irradiated in room temperature at {sup 60}Co source Gammacell 220 (A.E.C. Ltda) at doses of 0, 5, 10, 15 and 20-kGy. The volatiles organic compound was extracted by hydrodistillation and the extract was separated and identified by gas chromatography-mass spectrometry (GC-MS) analysis. The results show that the quantities of volatiles formations are directly proportional to the increase of radiation dose. About 37.86% of the compounds were stable at all radiation doses and 47.53% of new compounds were identified after irradiation. (author)

  11. Effects of γ-radiation on white tea volatiles

    International Nuclear Information System (INIS)

    Fanaro, Gustavo B.; Silveira, Ana Paula M.; Nunes, Thaise C.F.; Costa, Helbert S.F.; Villavicencio, Anna L.C.H.; Purgatto, Eduardo

    2009-01-01

    Tea is the second most widely consumed beverages in the world and is processed from two and a bud of Camellia sinensis (L.). Depending on the processing may give rise to four mainly teas (green, black, oolong and white tea). The white tea is the one that has recently awakened interest in scientific community due the fact that this tea has more antioxidant property and activity than green tea. A further industrialization and commercialization of these plants become a problem of public health. The presence of potentially toxigenic fungi can be found in these products, indicating a great potential for the presence of mycotoxins that can cause acute and chronic effects in different organs and systems of the human body. Ionizing radiation is one of the most effective means disinfecting dry food ingredients. This treatment can inhibit cellular life division, like microorganisms, promoting a molecular structural modification. The aim of this study was evaluate the effects of radiation on volatile formation in white tea. Samples were irradiated in room temperature at 60 Co source Gammacell 220 (A.E.C. Ltda) at doses of 0, 5, 10, 15 and 20-kGy. The volatiles organic compound was extracted by hydrodistillation and the extract was separated and identified by gas chromatography-mass spectrometry (GC-MS) analysis. The results show that the quantities of volatiles formations are directly proportional to the increase of radiation dose. About 37.86% of the compounds were stable at all radiation doses and 47.53% of new compounds were identified after irradiation. (author)

  12. The French Paradox: Determining the Superoxide-Scavenging Capacity of Red Wine and Other Beverages

    Science.gov (United States)

    Logan, Barry A.; Hammond, Matthew P.; Stormo, Benjamin M.

    2008-01-01

    Plant-derived phenolic compounds such as those found in red wine, tea, and certain fruit juices may protect against cardiovascular disease by detoxifying (scavenging) superoxide and other unstable reactive oxygen species. We present a laboratory exercise that can be used to assess the superoxide-scavenging capacity of beverages. Among the…

  13. Determination of trace elements in drinking tea by various analytical techniques

    International Nuclear Information System (INIS)

    Wang Chufang; Ke Chenghsiung; Yang Jenqyann

    1993-01-01

    Tea has been one of the most popular simulating beverages which is both heavily produced and consumed in Taiwan. The determination of minor or trace elements in drinking tea and tea leaves is therefore important for estimating the daily intake of Taiwanese considered as a safety indicator. In order to accurately and precisely determine the concentrations of trace elements in samples, several analytical methods such as AAS, NAA and ICP-AES are suggested. This paper attempts to utilize all three methods to determine the concentrations of minor or trace elements in different types of tea leaves and the extracts percolated from them. The influence of fermentation processes on the concentration levels of minor or trace elements in tea samples is investigated. Because only free metal ions are bioavailable for the human body, it is necessary to determine their concentrations in drinking tea. The dissolution of trace elements in drinking tea is therefore studied by simulating the common Chinese style of tea percolation. Concentrations of thirteen elements including Zn, Mn, Ca, Cu, Ni, Al, K, Mg, Cd, Pb, Na, Co and Sc are determined. (author) 14 refs.; 1 fig.; 6 tabs

  14. Association Between Sugar-Sweetened Beverage Intake and Proxies of Acculturation Among U.S. Hispanic and Non-Hispanic White Adults

    Science.gov (United States)

    Park, Sohyun; Blanck, Heidi M.; Dooyema, Carrie A.; Ayala, Guadalupe X.

    2015-01-01

    Purpose This study examined associations between sugar-sweetened beverage (SSB) intake and acculturation among a sample representing civilian noninstitutionalized U.S. adults. Design Quantitative, cross-sectional study. Setting National. Subjects The 2010 National Health Interview Survey data for 17,142 Hispanics and U.S.-born non-Hispanic whites (≥18 years). Measures The outcome variable was daily SSB intake (nondiet soda, fruit drinks, sports drinks, energy drinks, and sweetened coffee/tea drinks). Exposure variables were Hispanic ethnicity and proxies of acculturation (language of interview, birthplace, and years living in the United States). Analysis We used multivariate logistic regression to estimate adjusted odds ratios (ORs) for the exposure variables associated with drinking SSB ≥ 1 time/d after controlling for covariates. Results The adjusted odds of drinking SSB ≥ 1 time/d was significantly higher among Hispanics who completed the interview in Spanish (OR = 1.65) than U.S.-born non-Hispanic whites. Compared with those who lived in the United States for important subpopulations that may benefit from targeted intervention to reduce SSB intake. PMID:27404644

  15. Time for tea: mood, blood pressure and cognitive performance effects of caffeine and theanine administered alone and together.

    Science.gov (United States)

    Rogers, Peter J; Smith, Jessica E; Heatherley, Susan V; Pleydell-Pearce, C W

    2008-01-01

    Although both contain behaviourally significant concentrations of caffeine, tea is commonly perceived to be a less stimulating drink than coffee. At least part of the explanation for this may be that theanine, which is present in tea but not coffee, has relaxing effects. There is also some evidence that theanine affects cognitive performance, and it has been found to reduce blood pressure in hypertensive rats. To study the subjective, behavioural and blood pressure effects of theanine and caffeine administered alone and together, in doses relevant to the daily tea consumption of regular tea drinkers. In a randomised, double-blind, placebo-controlled study, healthy adult participants (n = 48) received either 250-mg caffeine, 200-mg theanine, both or neither of these. They completed ratings of mood, including anxiety, and alertness, and had their blood pressure measured before and starting 40 min after drug administration. Anxiety was also assessed using a visual probe task. Caffeine increased self-rated alertness and jitteriness and blood pressure. Theanine antagonised the effect of caffeine on blood pressure but did not significantly affect jitteriness, alertness or other aspects of mood. Theanine also slowed overall reaction time on the visual probe task. Theanine is a physiologically and behaviourally active compound and, while it is unclear how its effects might explain perceived differences between tea and coffee, evidence suggests that it may be useful for reducing raised blood pressure.

  16. Caffeine Extraction from Raw and Roasted Coffee Beans.

    Science.gov (United States)

    Chiang, Donyau; Lin, Chih-Yang; Hu, Chen-Ti; Lee, Sanboh

    2018-04-01

    Coffee is a stimulant, psychoactive, popular daily beverage, and its caffeine affects human physiological health and behavior. These important issues prompted us to study caffeine extraction from both the raw and roasted coffee beans of 3 types at different temperatures. A hemispheric model is developed to simulate the extraction process of the caffeine from the coffee beans of hemisphere is proposed. The experimental data are in good agreement with the predicted model. The effective diffusivities of caffeine in both the raw and roasted beans increase with temperature in all 3 types. An incubation period, decreasing with increasing temperature, is observed in all samples studied. Caffeine extraction in roasted beans is more rapid than that for the raw beans and the time difference is significant at low temperatures. In both the raw and roasted samples, caffeine diffusion in the raw beans and the incubation behavior are thermally activated processes. Single activation energies are obtained for diffusion within the extraction temperature range for all beans tested with the exception of one type of the coffee beans, Mandheling, which exhibits 2 activation energies in raw samples. The surface energies of the epidermis of the raw beans and roasted beans obtained from the contact angle measurements are used to interpret the difference of incubation periods. This study has a potential application to the decaffeinated coffee industry.Caffeine affects human physiological health and behavior so that caffeine extraction from coffee beans of different types at different temperatures is important for product refining and customers. © 2018 Institute of Food Technologists®.

  17. Is Coffee Consumption associated with Age-related Macular Degeneration and Diabetic Retinopathy?

    Directory of Open Access Journals (Sweden)

    Neelam Kumari

    2014-03-01

    Full Text Available Introduction Coffee is among the most widely consumed beverages in the world. Several epidemiological studies have evaluated the association between coffee consumption and risk of systemic diseases; however, there is paucity of data in relation to coffee consumption and risk of eye diseases.  This study aims to examine the relationship between coffee consumption and risk of age-related macular degeneration (AMD and diabetic retinopathy (DR in multiethnic population of Singapore.   Materials and MethodsWe analyzed the data from 4121 study participants from the Singapore Prospective Study Program to examine the relationship of coffee to prevalence of AMD and DR.  A standardized questionnaire that included information about the habitual amount of coffee consumed was completed by all study participants.  Presence and severity of AMD and DR was assessed on fundus photographs using the Mutiethnic Study of Atherosclerosis Grading Protocol. ResultsThe prevalence of AMD and DR in our population was 5.4% and 32.0%, respectively. A positive history of coffee consumption was present in 77.5% of AMD population and 76.1% of DR population with majority of participants consuming 1-2 cups of coffee daily.  No statistically significant association was observed between coffee consumption and odds of AMD or DR after adjusting for confounding factors [AMD: Odds Ratio (OR = 1.27, Confidence Interval (CI = 0.88-1.83, p = 0.20; DR: OR = 1.36, CI = 0.69-2.69, p = 0.37.  ConclusionThis epidemiological study of a large multiethnic population data set do not support the hypothesis that habitual intake of coffee and caffeine is associated with an altered risk of AMD and DR among Asians.

  18. Effect of coffee reduction on constituent concentration in an energy-efficient process of ultrasonic extraction

    Directory of Open Access Journals (Sweden)

    Wang Cheng-Chi

    2015-01-01

    Full Text Available Coffee is one of the popular beverage; its constituents include caffeine, oxidation resistant aromatic constituents, protein, tannin, and fat. It is indicated in literatures that a proper amount of coffee stimulates the brain and enhances memory, but excessive coffee causes negative results, such as coronary artery disease, high blood pressure, heart disease and kidney disease. This study used high-performance ultrasonic process to discuss the effect of pulverized coffee reduction on the constituent concentration. It further compared the constituent concentrations obtained in different extraction periods. The experimental results show that the coffee aroma constituents can be extracted effectively by ultrasonic process without any organic solvent, and the constituent concentration does not decrease with the addition of pulverized coffee. Therefore, the consumption of pulverized coffee can be reduced greatly by using the proposed. The time of extraction process can be shortened, so as to save energy. The most important point is to reduce the enterprises manufacturing cost and to increase the profit.

  19. The impact of coffee consumption on blood pressure, cardiovascular disease and diabetes mellitus.

    Science.gov (United States)

    Chrysant, Steven G

    2017-03-01

    Coffee is the most widely consumed beverage, next to water. However, there has been a long-standing controversy regarding its safety on blood pressure (BP) and cardiovascular disease (CVD) and intuitively, physicians dissuaded their patients from coffee drinking. Areas covered: This controversy was, primarily, based on older prospective studies or case reports, which showed a positive association of coffee drinking with the incidence of hypertension and CVD. In contrast to these reports, recent, well controlled, studies have demonstrated either a neutral or beneficial effect of moderate coffee consumption (3-4 cups/day), on BP, CVD, heart failure (HF), cardiac arrhythmias, or diabetes mellitus (DM). For the preparation of this special report, an English language focused search of the Medline database was conducted between 2010 and 2016 on studies with data on effect on the coffee consumption in patients with high BP, CVD, HF, cardiac arrhythmias or DM. Of the 94 abstracts reviewed, 34 pertinent papers were selected, and the findings from these papers together with collateral literature will be discussed in this special report. Expert commentary: Based on the evidence from these studies, coffee consumption in moderation, is safe and is beneficial in both healthy persons as well as patients with high BP, CVD, HF, cardiac arrhythmias or DM. Therefore, coffee restriction is not warranted for these patients, although some caution should be exercised.

  20. Possible health effects of caffeinated coffee consumption on Alzheimer's disease and cardiovascular disease.

    Science.gov (United States)

    You, Dong-Chul; Kim, Young-Soon; Ha, Ae-Wha; Lee, Yu-Na; Kim, Soo-Min; Kim, Chun-Heum; Lee, Seung-Ha; Choi, Dalwoong; Lee, Jae-Min

    2011-03-01

    Coffee has been known to have both beneficial and harmful effects upon health. Coffee is one of the most widely consumed beverages, worldwide. Dementia/Alzheimer's disease (AD) and cardiovascular disease (CVD) are public health problems that are rapidly increasing in the aging population. Due to the high consumption of coffee, even small effects on an individual's health could have a large effect on public health.The aim of this review article is to provide an overview of previously published studies of coffee consumption on health. Herein, we focus on epidemiological and experimental findings to investigate whether coffee-drinking habits, and/or the quantity of coffee consumption, have any relationship to CVD, dementia/AD, and other chronic diseases. Although the underlying mechanisms are not fully understood, when comparing coffee drinkers with non-drinkers, moderate doses of caffeine showed protective effects against CVD and AD. We hypothesized that caffeine may be a novel therapy to treat CVD and dementia/AD.

  1. Coffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents

    Directory of Open Access Journals (Sweden)

    Amaia Iriondo-DeHond

    2016-06-01

    Full Text Available Nowadays, coffee beans are almost exclusively used for the preparation of the beverage. The sustainability of coffee production can be achieved introducing new applications for the valorization of coffee by-products. Coffee silverskin is the by-product generated during roasting, and because of its powerful antioxidant capacity, coffee silverskin aqueous extract (CSE may be used for other applications, such as antiaging cosmetics and dermaceutics. This study aims to contribute to the coffee sector’s sustainability through the application of CSE to preserve skin health. Preclinical data regarding the antiaging properties of CSE employing human keratinocytes and Caenorhabditis elegans are collected during the present study. Accelerated aging was induced by tert-butyl hydroperoxide (t-BOOH in HaCaT cells and by ultraviolet radiation C (UVC in C. elegans. Results suggest that the tested concentrations of coffee extracts were not cytotoxic, and CSE 1 mg/mL gave resistance to skin cells when oxidative damage was induced by t-BOOH. On the other hand, nematodes treated with CSE (1 mg/mL showed a significant increased longevity compared to those cultured on a standard diet. In conclusion, our results support the antiaging properties of the CSE and its great potential for improving skin health due to its antioxidant character associated with phenols among other bioactive compounds present in the botanical material.

  2. Coffee and Cigarettes

    DEFF Research Database (Denmark)

    Fahnøe, Kristian

    , I analyze how the informal and supposedly non-therapeutic interactions (e.g. coffee breaks, lunch or fieldtrips) between clients and social workers are scenes of subtle acts of governing and resistance. I employ Susie Scott’s (2010) notions of performative regulation and reinventive institutions...

  3. Potential antioxidant of brazilian coffee from the region of Cerrado

    Directory of Open Access Journals (Sweden)

    Richtier Gonçalves da CRUZ

    2017-12-01

    Full Text Available Abstract Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark and using two different preparation methods (decoction and infusion that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants.

  4. Inverse correlation between coffee consumption and prevalence of metabolic syndrome: baseline survey of the Japan Multi-Institutional Collaborative Cohort (J-MICC) Study in Tokushima, Japan.

    Science.gov (United States)

    Takami, Hidenobu; Nakamoto, Mariko; Uemura, Hirokazu; Katsuura, Sakurako; Yamaguchi, Miwa; Hiyoshi, Mineyoshi; Sawachika, Fusakazu; Juta, Tomoya; Arisawa, Kokichi

    2013-01-01

    It is unclear whether consumption of coffee and green tea is associated with metabolic syndrome. This cross-sectional study enrolled 554 adults who had participated in the baseline survey of the Japan Multi-Institutional Collaborative Cohort (J-MICC) Study in Tokushima Prefecture, Japan. Consumption of coffee and green tea was assessed using a questionnaire. Metabolic syndrome was diagnosed using the criteria of the National Cholesterol Education Program Adult Treatment Panel III (NCEP ATP III) and the Japan Society for the Study of Obesity (JASSO). Logistic regression analysis was used to examine the association between consumption of coffee and green tea and prevalence of metabolic syndrome and its components. After adjustment for sex, age, and other potential confounders, greater coffee consumption was associated with a significantly lower prevalence of metabolic syndrome, as defined by NCEP ATP III criteria (P for trend = 0.03). Participants who drank more coffee had a lower odds ratio (OR) for high serum triglycerides (P for trend = 0.02), but not for increased waist circumference or high blood pressure. Using JASSO criteria, moderate coffee consumption (1.5 to inversely correlated with metabolic syndrome diagnosed using NCEP ATP III criteria, mainly because it was associated with lower serum triglyceride levels. This association highlights the need for further prospective studies of the causality of these relationships.

  5. Energy Drink and Coffee Consumption and Psychopathology Symptoms Among Early Adolescents: Cross-Sectional and Longitudinal Associations.

    Science.gov (United States)

    Marmorstein, Naomi R

    2016-06-01

    Background: Little is known about possible links between energy drink use and psychopathology among youth. This study examined cross-sectional and longitudinal associations between energy drink consumption and psychopathology among early adolescents. In addition, associations between psychopathology and coffee consumption were examined to assess whether findings were specific to energy drinks or also applied to another commonly used caffeinated beverage. Methods: One hundred forty-four youth who participated in the Camden Youth Development Study (72 males; mean age 11.9 at wave 1; 65% Hispanic, 30% African American) were assessed using self-report measures of frequency of energy drink and coffee consumption and depression, anxiety, conduct disorder (CD) symptoms, and teacher reports of attention-deficit hyperactivity disorder (ADHD). Youth (92%) were reassessed 16 months later. Results: Concurrently, energy drink and coffee consumption were associated with similar psychopathology symptoms; when the other beverage was adjusted for, energy drinks remained associated with CD and coffee remained associated with panic anxiety. Initial energy drink consumption predicted increasing ADHD and CD over time, though the association with CD dropped to a trend level of significance when coffee was adjusted for. Initial levels of hyperactive ADHD predicted increasing coffee consumption over time; this association remained when energy drinks were controlled. Social anxiety was associated with less increase in energy drink consumption over time, controlling for coffee. Conclusion: Energy drink and coffee consumption among early adolescents are concurrently associated with similar psychopathology symptoms. Longitudinally, the associations between these beverages and psychopathology differ, indicating that these substances have differing implications for development over time.

  6. Characterisation of AC1: a naturally decaffeinated coffee

    Directory of Open Access Journals (Sweden)

    Luciana Benjamim Benatti

    2012-01-01

    Full Text Available We compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1 discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN. Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee beverage obtained from AC1 was similar to that of MN.

  7. Water in diet

    Science.gov (United States)

    ... of metabolism . You also get water through liquid foods and beverages, such as soup, milk, tea, coffee, soda, drinking ... is the total amount you get from both food and beverages every day. There is no specific recommendation for ...

  8. Green Tea Polyphenols for the Protection against Renal Damage Caused by Oxidative Stress

    Directory of Open Access Journals (Sweden)

    Takako Yokozawa

    2012-01-01

    Full Text Available Green tea, prepared from the leaves of Camellia sinensis L., is a beverage that is popular worldwide. Polyphenols in green tea have been receiving much attention as potential compounds for the maintenance of human health due to their varied biological activity and low toxicity. In particular, the contribution of antioxidant activity to the prevention of diseases caused by oxidative stress has been focused upon. Therefore, in this study, we investigated the effects of (−-epigallocatechin 3-O-gallate and (−-epigallocatechin 3-O-gallate, which account for a large fraction of the components of green tea polyphenol, on oxidative stress-related renal disease. Our observations suggest that green tea polyphenols have a beneficial effect on pathological states related to oxidative stress of the kidney.

  9. Evaluation of physicochemical properties and antioxidant activities of kombucha "Tea Fungus" during extended periods of fermentation.

    Science.gov (United States)

    Amarasinghe, Hashani; Weerakkody, Nimsha S; Waisundara, Viduranga Y

    2018-05-01

    Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7-10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan black tea at varying concentrations for a period of 8 weeks. The antioxidant activities, physicochemical, and qualitative properties were monitored prior to the commencement of the fermentation process, one day after the inoculation with the microorganisms and subsequently on a weekly basis. All samples displayed a statistically significant decrease ( p  kombucha on human organs following the extended period of fermentation.

  10. Chernobyl radioactivity in Turkish tea

    International Nuclear Information System (INIS)

    Molzahn, D.; Tufail, M.; Patzelt, P.

    1990-01-01

    Radioactivity measurement of Turkish tea of 1986 crops is reported. The total cesium activity ranged from about 5500 Bq kg -1 up to 43600 Bq kg -1 . Some other fission products from Chernobyl could be detected in the tea samples, e.g., 95 Zr, 95 Nb, 103 Ru, 106 Ru, 110m Ag and 125 Sb. In addition, some activity values found in tea from USSR are given. The transfer rate of cesium from tea leaves to tea water was found to be about 74%. (author) 6 refs.; 1 fig.; 2 tabs

  11. Coffee consumption after myocardial infarction and risk of cardiovascular mortality : A prospective analysis in the Alpha Omega Cohort

    NARCIS (Netherlands)

    van Dongen, Laura H.; Molenberg, Famke J. M.; Soedamah-Muthu, Sabita S.; Kromhout, Daan; Geleijnse, Johanna M.

    2017-01-01

    Background: Consumption of coffee, one of the most popular beverages around the world, has been associated with a lower risk of cardiovascular and all-cause mortality in population-based studies. However, little is known about these associations in patient populations.  Objective: This prospective

  12. Coffee consumption after myocardial infarction and risk of cardiovascular mortality: a prospective analysis in the Alpha Omega Cohort

    NARCIS (Netherlands)

    Van Dongen, Laura H; Mölenberg, Famke Jm; Soedamah-Muthu, S.S.; Kromhout, Daan; Geleijnse, Johanna M

    2017-01-01

    Background: Consumption of coffee, one of the most popular beverages around the world, has been associated with a lower risk of cardiovascular and all-cause mortality in population-based studies. However, little is known about these associations in patient populations. Objective: This prospective

  13. Evaluation of the International coffee market conditions

    OpenAIRE

    FISAKOVA O.S.

    2014-01-01

    This article includes analysis of coffee market and its conditions for coffee companies. Also, coffee export amounts and prices are compared and analyzed. Statistics were collected over few last years to present accurate research

  14. Green tea effects on cognition, mood and human brain function: A systematic review.

    Science.gov (United States)

    Mancini, Edele; Beglinger, Christoph; Drewe, Jürgen; Zanchi, Davide; Lang, Undine E; Borgwardt, Stefan

    2017-10-15

    Green tea (Camellia sinensis) is a beverage consumed for thousands of years. Numerous claims about the benefits of its consumption were stated and investigated. As green tea is experiencing a surge in popularity in Western culture and as millions of people all over the world drink it every day, it is relevant to understand its effects on the human brain. To assess the current state of knowledge in the literature regarding the effects of green tea or green tea extracts, l-theanine and epigallocatechin gallate both components of green tea-on general neuropsychology, on the sub-category cognition and on brain functions in humans. We systematically searched on PubMed database and selected studies by predefined eligibility criteria. We then assessed their quality and extracted data. We structured our effort according to the PRISMA statement. We reviewed and assessed 21 studies, 4 of which were randomised controlled trials, 12 cross-over studies (both assessed with an adapted version of the DELPHI-list), 4 were cross-sectional studies and one was a cohort study (both assessed with an adapted version of the Newcastle-Ottawa assessment scale). The average study quality as appraised by means of the DELPHI-list was good (8.06/9); the studies evaluated with the Newcastle-Ottawa-scale were also good (6.7/9). The reviewed studies presented evidence that green tea influences psychopathological symptoms (e.g. reduction of anxiety), cognition (e.g. benefits in memory and attention) and brain function (e.g. activation of working memory seen in functional MRI). The effects of green tea cannot be attributed to a single constituent of the beverage. This is exemplified in the finding that beneficial green tea effects on cognition are observed under the combined influence of both caffeine and l-theanine, whereas separate administration of either substance was found to have a lesser impact. Copyright © 2017. Published by Elsevier GmbH.

  15. Fluorine content of Fukien teas

    Energy Technology Data Exchange (ETDEWEB)

    Wang, T H; Lin, C S; Wu, C; Liao, C E; Lin, H Y

    1949-01-01

    A study was made on the fluorine contents of Fukien teas and analytical results indicated the amount ranged from 5.7 to 35.5 mg. per 100 grams of dry tea. The high content of fluorine was found not to be due to contamination nor to the high fluorine content of the soil in which the tea plant was cultivated. Differences in the methods of manufacture had no effect on the fluorine content of the final products. Different varieties of tea plants have different powers to absorb fluorine from the soil. Of the two varieties of tea plants studied, Shui-Sen leaves possessed the lower fluorine content. Age of the tea leaves exerted an important influence on the fluorine content, the older leaves containing considerably more fluorine than the younger. The amount of fluorine that may be extracted in a two per cent infusion varies from 29.1 per cent for fresh leaves to 50.5 per cent for black tea. The process of roasting and rolling rendered the fluorine more soluble, hence the amount extracted increased in green tea. Fermentation further increased the extractability of the fluorine; thus the amount extracted was the highest in black tea, which was fermented, less in the semi-fermented oolong tea, and least in the unfermented green tea. The extractability of fluorine was also increased with age of the leaves.

  16. Green tea and its anti-angiogenesis effects.

    Science.gov (United States)

    Rashidi, Bahman; Malekzadeh, Mehrnoush; Goodarzi, Mohammad; Masoudifar, Aria; Mirzaei, Hamed

    2017-05-01

    The development of new blood vessels from a pre-existing vasculature (also known as angiogenesis) is required for many physiological processes including embryogenesis and post-natal growth. However, pathological angiogenesis is also a hallmark of cancer and many ischaemic and inflammatory diseases. The pro-angiogenic members of the VEGF family (vascular endothelial growth factor family), VEGF-A, VEGF-B, VEGF-C, VEGF-D and placental growth factor (PlGF), and the related receptors, VEGFR-1, VEGFR-2 and VEGFR-3 have a central and decisive role in angiogenesis. Indeed, they are the targets for anti-angiogenic drugs currently approved. Green tea (from the Camellia sinensis plant) is one of the most popular beverages in the world. It is able to inhibit angiogenesis by different mechanisms such as microRNAs (miRNAs). Green tea and its polyphenolic substances (like catechins) show chemo-preventive and chemotherapeutic features in various types of cancer and experimental models for human cancers. The tea catechins, including (-)-epigallocatechin-3-gallate (EGCG), have multiple effects on the cellular proteome and signalome. Note that the polyphenolic compounds from green tea are able to change the miRNA expression profile associated with angiogenesis in various cancer types. This review focuses on the ability of the green tea constituents to suppress angiogenesis signaling and it summarizes the mechanisms by which EGCG might inhibit the VEGF family. We also highlighted the miRNAs affected by green tea which are involved in anti-angiogenesis. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  17. Tea Bowl: Imperfect Harmony

    OpenAIRE

    Mehring, Gretchen A; Greater Lafayette Museum of Art,

    1998-01-01

    These tea bowls, with their intimate scale and individual personalities, simultaneeously offer an apprectiation of the past and the contemporary. The subtle beauty of traditional-style bowls contrasts with the more exuberant contemporary idiom, raising an awareness of the role that art has, and can play, in everyday life.

  18. The association between state bans on soda only and adolescent substitution with other sugar-sweetened beverages: a cross-sectional study.

    Science.gov (United States)

    Taber, Daniel R; Chriqui, Jamie F; Vuillaume, Renee; Kelder, Steven H; Chaloupka, Frank J

    2015-07-27

    Across the United States, many states have actively banned the sale of soda in high schools, and evidence suggests that students' in-school access to soda has declined as a result. However, schools may be substituting soda with other sugar-sweetened beverages (SSBs), and national trends indicate that adolescents are consuming more sports drinks and energy drinks. This study examined whether students consumed more non-soda SSBs in states that banned the sale of soda in school. Student data on consumption of various SSBs and in-school access to vending machines that sold SSBs were obtained from the National Youth Physical Activity and Nutrition Study (NYPANS), conducted in 2010. Student data were linked to state laws regarding the sale of soda in school in 2010. Students were cross-classified based on their access to vending machines and whether their state banned soda in school, creating 4 comparison groups. Zero-inflated negative binomial models were used to compare these 4 groups with respect to students’ self-reported consumption of diet soda, sports drinks, energy drinks, coffee/tea, or other SSBs. Students who had access to vending machines in a state that did not ban soda were the reference group. Models were adjusted for race/ethnicity, sex, grade, home food access, state median income, and U.S. Census region. Students consumed more servings of sports drinks, energy drinks, coffee/tea, and other SSBs if they resided in a state that banned soda in school but attended a school with vending machines that sold other SSBs. Similar results were observed where schools did not have vending machines but the state allowed soda to be sold in school. Intake was generally not elevated where both states and schools limited SSB availability – i.e., states banned soda and schools did not have SSB vending machines. State laws that ban soda but allow other SSBs may lead students to substitute other non-soda SSBs. Additional longitudinal research is needed to confirm this

  19. Key Success Factors in the Brazilian Coffee Agrichain: Present and Future Challenges

    Directory of Open Access Journals (Sweden)

    Luciana Florêncio de Almeida

    2017-01-01

    Full Text Available Coffee production has grown 100% in volume over the past 30 years, accounting for 144 million coffee bags produced in 2015. Brazil responded to 42% of this production, along with Vietnam (19%, Colombia (9%, Indonesia (8%, and Ethiopia (4% (OIC, 2016. Following this pace, the consumption expanded not only in such traditional markets as the United States (4.2 kg/year, Germany (6.9 kg/year, and France (5.7 kg/year but also in tea-driven markets, such as Japan, Korea, Russia, and China (CECAFE, 2013. In 2015, Brazil harvested 43.2 million 60-kg bags of green coffee, 32 million of which were of Arabica coffee and 11.2 million of a Conilon species (CONAB, 2016. The planted area in Brazil is 2.3 million hectares, and there are about 287,000 producers, predominantly mini- and small farmers. Having continental dimensions, the country presents a variety of climates, reliefs, altitudes, and latitudes that allow the production of a wide range of types and qualities of coffee (MAPA, 2016. This research aimed to clarify present and future challenges for the Brazilian coffee agrichain, considering the growing demand and also competitiveness between the coffee countries’ producers. To capture the vivid perception of the actors in the coffee chain, a qualitative approach was employed. The research was conducted in three phases. In the first phase, 10 coffee specialists were interviewed to identify the coffee sector’s main milestones for Brazil over the next 30 years. The findings culminated in eight key success factors for coffee-farming management. Finally, in the second phase, the results of phase two were submitted for analysis by 39 coffee farmers through three discussion panels held in the major producing regions: Sul de Minas (corresponding to 25% of the national production, Cerrado Mineiro (with 10%, and Matas de Minas (with 16% (MAPA, 2016. The third phase comprised the data analysis, aggregating the patterns by regions and by critical factors. The

  20. Chronic coffee and caffeine ingestion effects on the cognitive function and antioxidant system of rat brains.

    Science.gov (United States)

    Abreu, Renata Viana; Silva-Oliveira, Eliane Moretto; Moraes, Márcio Flávio Dutra; Pereira, Grace Schenatto; Moraes-Santos, Tasso

    2011-10-01

    Coffee is a popular beverage consumed worldwide and its effect on health protection has been well studied throughout literature. This study investigates the effect of chronic coffee and caffeine ingestion on cognitive behavior and the antioxidant system of rat brains. The paradigms of open field and object recognition were used to assess locomotor and exploratory activities, as well as learning and memory. The antioxidant system was evaluated by determining the activities of glutathione reductase (GR), glutathione peroxidase (GPx) and superoxide dismutase (SOD), as well as the lipid peroxidation and reduced glutathione content. Five groups of male rats were fed for approximately 80 days with different diets: control diet (CD), fed a control diet; 3% coffee diet (3%Co) and 6% coffee diet (6%Co), both fed a diet containing brewed coffee; 0.04% caffeine diet (0.04%Ca) and 0.08% caffeine diet (0.08%Ca), both fed a control diet supplemented with caffeine. The estimated caffeine intake was approximately 20 and 40 mg/kg per day, for the 3%Co-0.04%Ca and 6%Co-0.08%Ca treatments, respectively. At 90 days of life, the animals were subjected to the behavioral tasks and then sacrificed. The results indicated that the intake of coffee, similar to caffeine, improved long-term memory when tested with object recognition; however, this was not accompanied by an increase in locomotor and exploratory activities. In addition, chronic coffee and caffeine ingestion reduced the lipid peroxidation of brain membranes and increased the concentration of reduced-glutathione. The activities of the GR and SOD were similarly increased, but no change in GPx activity could be observed. Thus, besides improving cognitive function, our data show that chronic coffee consumption modulates the endogenous antioxidant system in the brain. Therefore, chronic coffee ingestion, through the protection of the antioxidant system, may play an important role in preventing age-associated decline in the cognitive

  1. 'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

    Directory of Open Access Journals (Sweden)

    Alice de Souza Silveira

    Full Text Available ABSTRACT Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 ≤ x ≤ 825 m, 825 < x < 950 m and ≥ 950 m of the coffee crop; two fruit colors of var. Catuaí (yellow and red; and two slope exposures (North-facing and South-facing. Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p ≤ 0.05. From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas.

  2. Trace elemental characterisation of different Indian tea samples by instrumental neutron activation analysis

    International Nuclear Information System (INIS)

    Lagad, Rupali A.; Alamelu, D.; Aggarwal, S.K.; Acharya, R.

    2010-01-01

    Determination of elemental content of different food materials is of importance since excess or deficiency of some of the elements have direct consequence to health of human beings. Tea is a common beverage consumed widely in India. India is one of the major country where good quality tea is produced. The tea plants are grown over a wide region of the country. It was of interest to study the elemental composition in tea samples from different geographical locations and to develop a suitable methodology to identify the geographical origin from the trace element profiles. With this objective, about 40 tea samples (both from plantations as well as from market) from the different locations in India viz. Assam, Munnar, Himachal Pradesh and Darjeeling were analyzed by INAA. About 150 mg of each of the sample packed in aluminium foil was irradiated in the self serve position of CIRUS reactor, BARC, for 3 to 5 hours at a neutron flux of ∼10 13 cm -2 s -1 . Along with the samples, Certified Reference Materials (CRMs) GBS-7(Tea leaves, as reference standard) and SRM-1515 (Apple leaves as control sample) were irradiated. Radioactive assay of the irradiated samples were carried out using a 40% relative efficiency HPGe detector coupled to 8K MCA and gamma-ray spectra were recorded for sufficient time for obtaining good counting statistics. Peak areas were determined using a peak-fit software PHAST. Concentrations of the different elements in tea samples were determined using relative method of INAA

  3. Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea

    Science.gov (United States)

    Xu, Yang; Zhao, Hang; Zhang, Min; Li, Chun-Jie; Lin, Xue-Zhen; Sheng, Jun; Shi, Wei

    2011-01-01

    Tea is known as one of the most popular beverages in the world, which is believed to be beneficial for health. The main components in tea will change a lot depending on the different processes of fermentation, and thus the effects of different teas on human health may differ. The aim of this study is to explore the varied abilities of reactive oxygen species (ROS) and nitric oxide (NO) scavenging during the fermentation of tea. In this study, we conducted the in vitro experiments which involved some reaction systems indicating the abilities of scavenging ROS and NO. We also investigated the effects of tea and their components (catechins, theabrownins, caffeine) on the intracellular levels of ROS and NO, using Raw 264.7 cells as the model. We found that regardless of whether it was out of cell system or in Raw 264.7 cells, the abilities of scavenging ROS would decrease during the fermentation of tea. Further, the post-fermented pu-erh tea showed the best effect on inhibiting the lipopolysaccharide (LPS)-induced production of NO. These findings indicated that the fermentation process caused a change of the components which might be due to the changes of their antioxidant properties and NO scavenging abilities. PMID:21845097

  4. Effective Subcritical Butane Extraction of Bifenthrin Residue in Black Tea

    Directory of Open Access Journals (Sweden)

    Yating Zhang

    2017-03-01

    Full Text Available As a natural and healthy beverage, tea is widely enjoyed; however, the pesticide residues in tea leaves affect the quality and food safety. To develop a highly selective and efficient method for the facile removal of pesticide residues, the subcritical butane extraction (SBE technique was employed, and three variables involving temperature, time and extraction cycles were studied. The optimum SBE conditions were found to be as follows: extraction temperature 45 °C, extraction time 30 min, number of extraction cycles 1, and in such a condition that the extraction efficiency reached as high as 92%. Further, the catechins, theanine, caffeine and aroma components, which determine the quality of the tea, fluctuated after SBE treatment. Compared with the uncrushed leaves, pesticide residues can more easily be removed from crushed leaves, and the practical extraction efficiency was 97%. These results indicate that SBE is a useful method to efficiently remove the bifenthrin, and as appearance is not relevant in the production process, tea leaves should first be crushed and then extracted in order that residual pesticides are thoroughly removed.

  5. Effective Subcritical Butane Extraction of Bifenthrin Residue in Black Tea.

    Science.gov (United States)

    Zhang, Yating; Gu, Lingbiao; Wang, Fei; Kong, Lingjun; Qin, Guangyong

    2017-03-30

    As a natural and healthy beverage, tea is widely enjoyed; however, the pesticide residues in tea leaves affect the quality and food safety. To develop a highly selective and efficient method for the facile removal of pesticide residues, the subcritical butane extraction (SBE) technique was employed, and three variables involving temperature, time and extraction cycles were studied. The optimum SBE conditions were found to be as follows: extraction temperature 45 °C, extraction time 30 min, number of extraction cycles 1, and in such a condition that the extraction efficiency reached as high as 92%. Further, the catechins, theanine, caffeine and aroma components, which determine the quality of the tea, fluctuated after SBE treatment. Compared with the uncrushed leaves, pesticide residues can more easily be removed from crushed leaves, and the practical extraction efficiency was 97%. These results indicate that SBE is a useful method to efficiently remove the bifenthrin, and as appearance is not relevant in the production process, tea leaves should first be crushed and then extracted in order that residual pesticides are thoroughly removed.

  6. Improving the sweet aftertaste of green tea infusion with tannase.

    Science.gov (United States)

    Zhang, Ying-Na; Yin, Jun-Feng; Chen, Jian-Xin; Wang, Fang; Du, Qi-Zhen; Jiang, Yong-Wen; Xu, Yong-Quan

    2016-02-01

    The present study aims to improve the sweet aftertaste and overall acceptability of green tea infusion by hydrolyzing (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) with tannase. The results showed that the intensity of the sweet aftertaste and the score of overall acceptability of the green tea infusion significantly increased with the extension of the hydrolyzing treatment. (-)-Epigallocatechin (EGC) and (-)-epicatechin (EC) were found to be the main contributors for the sweet aftertaste, based on a trial compatibility with EGCG, ECG, EGC, and EC monomers, and a synergistic action between EGC and EC to sweet aftertaste was observed. A 2.5:1 (EGC/EC) ratio with a total concentration of 3.5 mmol/L gave the most satisfying sweet aftertaste, and the astringency significantly inhibited the development of the sweet aftertaste. These results can help us to produce a tea beverage with excellent sweet aftertaste by hydrolyzing the green tea infusion with tannase. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Black tea and maintenance of normal endotheliumdependent vasodilation: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006

    DEFF Research Database (Denmark)

    Sjödin, Anders Mikael

    2018-01-01

    on the scientific substantiation of a health claim related to black tea and maintenance of normal endotheliumdependent vasodilation. The scope of the application was proposed to fall under a health claim based on newly developed scientific evidence. The food proposed by the applicant as the subject of the health...... claim is black tea beverages, either freshly prepared or reconstituted from water extract powders of black tea, characterised by the content of flavanols (expressed as catechins plus theaflavins) of at least 30 mg per 200 mL serving. The Panel considers that black tea characterised by the content....... Of the five human intervention studies provided on the chronic effect of black tea consumption on endothelium-dependent vasodilation, two investigated the effect after regular consumption of black tea for a sufficiently long time period (i.e. at least 4 weeks). These two studies did not allow an effect...

  8. Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from 'Kombucha tea'.

    Science.gov (United States)

    Kurtzman, C P; Robnett, C J; Basehoar-Powers, E

    2001-07-01

    A new ascosporogenous yeast, Zygosaccharomyces kombuchaensis sp. n. (type strain NRRL YB-4811, CBS 8849), is described; it was isolated from Kombucha tea, a popular fermented tea-based beverage. The four known strains of the new species have identical nucleotide sequences in domain D1/D2 of 26S rDNA. Phylogenetic analysis of D1/D2 and 18S rDNA sequences places Z. kombuchaensis near Zygosaccharomyces lentus. The two species are indistinguishable on standard physiological tests used for yeast identification, but can be recognized from differences in restriction fragment length polymorphism patterns obtained by digestion of 18S-ITS1 amplicons with the restriction enzymes DdeI and MboI.

  9. Effect of beverages on bovine dental enamel subjected to erosive challenge with hydrochloric acid.

    Science.gov (United States)

    Amoras, Dinah Ribeiro; Corona, Silmara Aparecida Milori; Rodrigues, Antonio Luiz; Serra, Mônica Campos

    2012-01-01

    This study evaluated by an in vitro model the effect of beverages on dental enamel previously subjected to erosive challenge with hydrochloric acid. The factor under study was the type of beverage, in five levels: Sprite® Zero Low-calorie Soda Lime (positive control), Parmalat® ultra high temperature (UHT) milk, Ades® Original soymilk, Leão® Ice Tea Zero ready-to-drink low-calorie peach-flavored black teaand Prata® natural mineral water (negative control). Seventy-five bovine enamel specimens were distributed among the five types of beverages (n=15), according to a randomized complete block design. For the formation of erosive wear lesions, the specimens were immersed in 10 mL aqueous solution of hydrochloric acid 0.01 M for 2 min. Subsequently, the specimens were immersed in 20 mL of the beverages for 1 min, twice daily for 2 days at room temperature. In between, the specimens were kept in 20 mL of artificial saliva at 37ºC. The response variable was the quantitative enamel microhardness. ANOVA and Tukey's test showed highly significant differences (penamel exposed to hydrochloric acid and beverages. The soft drink caused a significantly higher decrease in microhardness compared with the other beverages. The black tea caused a significantly higher reduction in microhardness than the mineral water, UHT milk and soymilk, but lower than the soft drink. Among the analyzed beverages, the soft drink and the black tea caused the most deleterious effects on dental enamel microhardness.

  10. Shaded Coffee: A way to Increase Sustainability in Brazilian Organic Coffee plantations

    OpenAIRE

    Moreira, Cassio Franco; De Nadai Fernandes, Elisabete A.; Tagliaferro, Fábio Sileno

    2008-01-01

    Consumption of specialty coffee, mainly organic coffee, increases worldwide following the tendency of consuming social and ecological sustainable products. Brazil is the world largest coffee producer, with an average of 2,300,000 tons of green coffee in the last 5 years. Cultivation of organic coffee and shaded coffee are common in Central America, while in Brazil both conventional and organic coffee are cultivated in the full sun system. The full sun system is criticized due to the lack of b...

  11. Coffee Drinking Is Widespread in the United States, but Usual Intake Varies by Key Demographic and Lifestyle Factors123

    Science.gov (United States)

    Loftfield, Erikka; Freedman, Neal D; Dodd, Kevin W; Vogtmann, Emily; Xiao, Qian; Sinha, Rashmi; Graubard, Barry I

    2016-01-01

    Background: Despite widespread popularity and possible health effects, the prevalence and distribution of coffee consumption in US adults are poorly characterized. Objective: We sought to estimate usual daily coffee intakes from all coffee-containing beverages, including decaffeinated and regular coffee, among US adults according to demographic, socioeconomic, and health-related factors. Methods: Dietary intake data from ≤2 nonconsecutive 24-h dietary recalls and a food-frequency questionnaire administered during the NHANES 2003–2006 were used to estimate the person-specific probability of consuming coffee on a particular day and the usual amount consumed on consumption days. Trends in population mean coffee consumption over time were evaluated by using multiple linear regression and 1-d 24-h recall data from NHANES 2003–2012. Analyses were weighted to be representative of the US adult population aged ≥20 y. Results: An estimated 154 million adults, or 75% of the US population, aged ≥20 y reported drinking coffee; 49% reported drinking coffee daily. Prevalence did not vary by sex, education, income, or self-reported general health (all P ≥ 0.05) but did vary by age, race/ethnicity, smoking status, and alcohol drinking (all P coffee drinkers, the mean ± SE usual intake was 14.1 ± 0.5 fluid ounces/d (417 ± 15 mL/d). Mean usual intakes were higher in men than women, in older age groups than in those aged 20 to coffee consumption was stable from 2003 to 2012 (P-trend = 0.09). Conclusions: Coffee is widely consumed in the United States, with usual intakes varying by lifestyle and demographic factors, most notably by age. Longitudinal studies are needed to determine whether observed differences by age reflect birth cohort effects or changes in drinking patterns over the lifetime. PMID:27489008

  12. Influence of different staining beverages on color stability, surface roughness and microhardness of silorane and methacrylate-based composite resins.

    Science.gov (United States)

    Karaman, Emel; Tuncer, Duygu; Firat, Esra; Ozdemir, Oguz Suleyman; Karahan, Sevilay

    2014-05-01

    To investigate the influence of different staining beverages on color stability, surface roughness and microhardness of silorane and methacrylate-based composite resins. Three different composite resins (Filtek Silorane, Filtek P60, Filtek Supreme XT) were tested. Thirty cylindrical specimens (10 × 2 mm) per material were prepared and polished with a series of aluminum-oxide polishing disks. Each group was then randomly subdivided into three groups according to the test beverages: distilled water (control), cola and coffee. The samples were immersed into different beverages for 15 days. Color, surface roughness and microhardness values were measured by a spectrophotometer, prophylometer and Vickers hardness device respectively, at baseline and after 15 days. The data were subjected to statistical analysis. Immersion in coffee resulted in a significant discoloration for all the composites tested, although the color change was lower in Filtek Silorane than that of MBCs (p composites tested showed similar surface roughness changes after immersion in different beverages (p > 0.05). Besides coffee caused more roughness change than others. Immersion in coffee caused highest microhardness change in Filtek Supreme XT (p resin composites, depending on the characteristics of the materials.

  13. Strontium-90 and cesium-137 in tea (Japanese tea)

    International Nuclear Information System (INIS)

    1983-01-01

    Sr-90 and Cs-137 in Japanese tea were determined using radiochemical analysis. Five hundred grams of manufactured green tea was collected from six sampling locations in June 1983, carbonized and ashed in a stainless steel pan or a porcelain dish. The maximum values of Sr-90 and Cs-137 were 250 +- 6.0 pCi/kg and 88.0 +- 3.2 pCi/kg, respectively, in tea collected from Tagata-gun, Shizuoka. (Namekawa, K.)

  14. Strontium-90 and cesium-137 in tea (Japanese tea)

    International Nuclear Information System (INIS)

    1984-01-01

    Sr-90 and Cs-137 in Japanese tea were determined using radiochemical analysis. Five hundred grams of manufactured green tea was collected from six sampling locations in June 1984, carbonized and ashed in a stainless steel pan or a porcelain dish. The maximum value of Sr-90 was 88+-3.7 pCi/kg in tea collected from Kyoto; the maximum value of Cs-137 was 99.0+-3.60 pCi/kg collected from Kagoshima. (Namekawa, K.)

  15. Coffee Consumption and Cardiovascular Disease: A Condensed Review of Epidemiological Evidence and Mechanisms.

    Science.gov (United States)

    Rodríguez-Artalejo, Fernando; López-García, Esther

    2018-01-10

    Coffee is one of the most widely consumed beverages, and some studies have suggested it may be related to cardiovascular disease (CVD), the leading cause of poor health in the world. This review evaluates the evidence on the effect of habitual coffee consumption on CVD incidence and mortality. The review is based mostly on observational studies and meta-analyses of the literature. In healthy people, in comparison to not consuming coffee, habitual consumption of 3-5 cups of coffee per day is associated with a 15% reduction in the risk of CVD, and higher consumption has not been linked to elevated CVD risk. Moreover, in comparison to no coffee intake, usual consumption of 1-5 cups/day is associated with a lower risk of death. In people who have already suffered a CVD event, habitual consumption does not increase the risk of a recurrent CVD or death. However, hypertensive patients with uncontrolled blood pressure should avoid consuming large doses of caffeine. In persons with well-controlled blood pressure, coffee consumption is probably safe, but this hypothesis should be confirmed by further investigations.

  16. Water accounting implementation: water footprint and water efficiency of the coffee shop in Indonesia

    Science.gov (United States)

    Hendratno, S. P.; Agustine, Y.

    2018-01-01

    The purpose of this paper is for understand the water accounting practice in the company, especially beverage industry in Indonesia. The sample in this study is one coffee shop near Jakarta. Case study has been choosen as the method in this study. We collect data with semi-structured interview, observation, and survey about the water efficiency in the coffee shop. The operational officers such as barista, cashier, supervisor, and store manager are the respondents in this study. Operational management already understand about the importance of water efficiency in the coffee shop operation, but it can’t be implemented because their standard operation haven’t use the water efficiency as part of their procedures. The coffee shop’s operational standard in cleaning always takes much time and use so much water. The cleaning itself takes one until two hours each day only for cleaning bar and all operational equipment. This paper is for understand the water efficiency in the coffee shop with the focus is in their water footprint, operational standard that used every day in the coffee shop, and the connection between operational standard and the water efficiency.

  17. Coffee and non-alcoholic fatty liver disease: brewing evidence for hepatoprotection?

    Science.gov (United States)

    Chen, Shaohua; Teoh, Narci C; Chitturi, Shiv; Farrell, Geoffrey C

    2014-03-01

    Coffee is one of the most popular beverages in the world. Several studies consistently show that coffee drinkers with chronic liver disease have a reduced risk of cirrhosis and a lower incidence of hepatocellular carcinoma regardless of primary etiology. With the increasing prevalence of non-alcoholic fatty liver disease (NAFLD) worldwide, there is renewed interest in the effect of coffee intake on NAFLD severity and positive clinical outcomes. This review gives an overview of growing epidemiological and clinical evidence which indicate that coffee consumption reduces severity of NAFLD. These studies vary in methodology, and potential confounding factors have not always been completely excluded. However, it does appear that coffee, and particular components other than caffeine, reduce NAFLD prevalence and inflammation of non-alcoholic steatohepatitis. Several possible mechanisms underlying coffee's hepatoprotective effects in NAFLD include antioxidative, anti-inflammatory, and antifibrotic effects, while a chemopreventive effect against hepatocarcinogenesis seems likely. The so-far limited data supporting such effects will be discussed, and the need for further study is highlighted. © 2013 Journal of Gastroenterology and Hepatology Foundation and Wiley Publishing Asia Pty Ltd.

  18. Association study in Alzheimer’s disease of single nucleotide polymorphisms implicated with coffee consumption

    Directory of Open Access Journals (Sweden)

    Victor Junji Yamamoto

    2015-06-01

    Full Text Available Background There is evidence from animal and in vitro models of the protective effects of caffeine in Alzheimer’s disease. The suggested mechanisms through which caffeine may protect neurons against Alzheimer’s disease pathology include the facilitation of beta-amyloid clearance, upregulation of cholinergic transmission, and increased neuronal plasticity and survival. Epidemiological studies support that Alzheimer’s disease patients consume smaller amounts of coffee beverages throughout their lives as compared to age-matched cognitively healthy individuals. Objective The aim of the present study was to determine whether the negative association between Alzheimer’s disease and coffee consumption may be influenced by a common genetic predisposition, given the fact that the pattern of coffee consumption is determined by both environmental and genetic factors. Method We conducted an in silico search addressing the association between genetic polymorphisms related to coffee consumption and the diagnosis of Alzheimer’s disease. We further investigated the interactions between genes located in regions bearing these polymorphisms. Results Our analysis revealed no evidence for a genetic association (nor interaction between related proteins involving coffee consumption and Alzheimer’s disease. Discussion The negative association between Alzheimer’s disease and coffee consumption suggested by epidemiological studies is most likely due to environmental factors that are not necessarily regulated by genetic background.

  19. Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods.

    Science.gov (United States)

    Dias, Eduardo C; Pereira, Rosemary G F A; Borém, Flávio M; Mendes, Eulália; de Lima, Renato R; Fernandes, José O; Casal, Susana

    2012-04-25

    Immature coffee fruit processing contributes to a high amount of defective beans, which determines a significant amount of low-quality coffee sold in the Brazilian internal market. Unripe bean processing was tested, taking the levels of bioactive amines as criteria for evaluating the extent of fermentation and establishing the differences between processing methods. The beans were processed by the dry method after being mechanically depulped immediately after harvest or after a 12 h resting period in a dry pile or immersed in water. Seven bioactive amines were quantified: putrescine, spermine, spermidine, serotonin, cadaverine, histamine, and tyramine, with global amounts ranging from 71.8 to 80.3 mg/kg. The levels of spermine and spermidine were lower in the unripe depulped coffee than in the natural coffee. The specific conditions of dry and wet processing also influenced cadaverine levels, and histamine was reduced in unripe depulped coffee. A resting period of 12 h does not induce significant alteration on the beans and can be improved if performed in water. These results confirm that peeling immature coffee can decrease fermentation processes while providing more uniform drying, thus reducing the number of defects and potentially increasing beverage quality.

  20. Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

    Directory of Open Access Journals (Sweden)

    Reginaldo Ferreira da Silva

    2013-03-01

    Full Text Available Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German and the effect of the extrusion process on the variables moisture content (16%, 18% and 20% and temperature in the third extruding zone (140 °C, 160 °C and 180 °C was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.

  1. In vitro anti-hyaluronidase activity of Sri Lankan low grown orthodox orange pekoe grade black tea (Camellia sinensis L.

    Directory of Open Access Journals (Sweden)

    Wanigasekera Daya Ratnasooriya

    2014-12-01

    Conclusions: Sri Lankan low grown orthodox OP grade black tea has promising anti-hyaluronidase activity in vitro and has the potential to be used as an anti-aging cosmaceutical. In addition, it may prove useful as a beverage in the management of allergy, some joint diseases and envenomation.

  2. Seasonal variation in the nitrogen nutrition and carbon assimilation in wild and cultivated Aspalathus linearis (rooibos tea)

    CSIR Research Space (South Africa)

    Lötter, D

    2014-04-01

    Full Text Available Rooibos tea is a unique health enhancing beverage made from a shrub-like bush which grows only in the Cederberg mountains of the Western Cape, South Africa. The area has a semi-arid climate and infertile soils which makes crop production challenging...

  3. Residues and contaminants in tea and tea infusions: a review.

    Science.gov (United States)

    Abd El-Aty, A M; Choi, Jeong-Heui; Rahman, Md Musfiqur; Kim, Sung-Woo; Tosun, Alev; Shim, Jae-Han

    2014-01-01

    Consumers are very aware of contaminants that could pose potential health hazards. Most people drink tea as an infusion (adding hot water); however, in some countries, including India, China and Egypt, tea is drunk as a decoction (tea and water are boiled together). An infusion usually brings the soluble ingredients into solution, whereas a decoction brings all soluble and non-soluble constituents together. Therefore, a cup of tea may contain various kinds of contaminants. This review focuses on green and black tea because they are most commonly consumed. The target was to examine the transfer rate of contaminants - pesticides, environmental pollutants, mycotoxins, microorganisms, toxic heavy metals, radioactive isotopes (radionuclides) and plant growth regulators - from tea to infusion/brewing, factors contributing to the transfer potential and contaminants degradation, and residues in or on the spent leaves. It is concluded that most contaminants leaching into tea infusion are not detected or are detected at a level lower than the regulatory limits. However, the traditional practice of over-boiling tea leaves should be discouraged as there may be a chance for more transfer of contaminants from the tea to the brew.

  4. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.

    Science.gov (United States)

    de Melo Pereira, Gilberto Vinícius; Soccol, Vanete Thomaz; Pandey, Ashok; Medeiros, Adriane Bianchi Pedroni; Andrade Lara, João Marcos Rodrigues; Gollo, André Luiz; Soccol, Carlos Ricardo

    2014-10-01

    During wet processing of coffee, the ripe cherries are pulped, then fermented and dried. This study reports an experimental approach for target identification and selection of indigenous coffee yeasts and their potential use as starter cultures during the fermentation step of wet processing. A total of 144 yeast isolates originating from spontaneously fermenting coffee beans were identified by molecular approaches and screened for their capacity to grow under coffee-associated stress conditions. According to ITS-rRNA gene sequencing, Pichia fermentans and Pichia kluyveri were the most frequent isolates, followed by Candida Candida glabrata, quercitrusa, Saccharomyces sp., Pichia guilliermondii, Pichia caribbica and Hanseniaspora opuntiae. Nine stress-tolerant yeast strains were evaluated for their ability to produce aromatic compounds in a coffee pulp simulation medium and for their pectinolytic activity. P. fermentans YC5.2 produced the highest concentrations of flavor-active ester compounds (viz., ethyl acetate and isoamyl acetate), while Saccharomyces sp. YC9.15 was the best pectinase-producing strain. The potential impact of these selected yeast strains to promote flavor development in coffee beverages was investigated for inoculating coffee beans during wet fermentation trials at laboratory scale. Inoculation of a single culture of P. fermentans YC5.2 and co-culture of P. fermentans YC5.2 and Saccharomyces sp. YC9.15 enhanced significantly the formation of volatile aroma compounds during the fermentation process compared to un-inoculated control. The sensory analysis indicated that the flavor of coffee beverages was influenced by the starter cultures, being rated as having the higher sensory scores for fruity, buttery and fermented aroma. This demonstrates a complementary role of yeasts associated with coffee quality through the synthesis of yeast-specific volatile constituents. The yeast strains P. fermentans YC5.2 and Saccharomyces sp. YC9.15 have a great

  5. Recent advances on tea polyphenols

    Science.gov (United States)

    Kanwar, Jyoti; Taskeen, Mujtaba; Mohammad, Imthiyaz; Huo, Congde; Chan, Tak Hang; Dou, Qing Ping

    2012-01-01

    Over the past decade many scientific and medical studies have focused on green tea for its long-purported health benefits. There is convincing evidence that tea is a cup of life. It has multiple preventive and therapeutic effects. This review thus focuses on the recent advances of tea polyphenols and their applications in the prevention and treatment of human cancers. Of the various polyphenols in tea, (−)-Epigallocatechin-3-gallate (EGCG) is the most abundant, and active compound studied in tea research. EGCG inhibits several molecular targets to inhibit cancer initiation and modulates several essential survival pathways to block cancer progression. Herein, we describe the various mechanisms of action of EGCG and also discuss previous and current ongoing clinical trials of EGCG and green tea polyphenols in different cancer types. PMID:22201858

  6. COFFEE GROWING AREAS OF ETHIOPIA"

    African Journals Online (AJOL)

    accelerated economic growth, part of which is hoped to be achieved via increased ... at the Fifth International Conference on the Ethiopian Economy held at the United ... Samuel and Ludi: Agricultural commercialisation in coffee growing areas. ... Ethiopia produces and exports one of the best fighland coffees in the world.

  7. Sensitivity to coffee and subjective health

    NARCIS (Netherlands)

    Snel, J.; Koppes, L.L.J.; Twisk, J.W.

    2009-01-01

    The question was whether health complaints are associated with coffee consumption and self reported sensitivity to coffee. Participants were 89 men and 107 women, all coffee drinkers. Questionnaires were used at 2 points of time with an interval of 3.7 years. The correlations among coffee

  8. Evaluation of physiological changes in coffee seedlings ...

    African Journals Online (AJOL)

    Field experiments were carried out at three locations with different vegetation in Nigeria between 1996 and 1998 to determine the physiological changes in coffee intercropped with maize, cassava and plantain. There were four intercropping treatments comprising coffee/maize, coffee/cassava, coffee/plantain and ...

  9. Have coffee reforms and coffee supply chains affected farmers' income? The case of coffee growers in Rwanda