Aims: Fermented functional foods were developed to utilize green tea waste (used tea leaves) and their antioxidative activity was examined. Methodology: The initial tea waste was prepared by steeping regular tea leaves in deionized water at 90°C for 60 s. This procedure was repea...
Open access
Research Article10.9734/ejmp/2024/v35i61227
Tea (Camellia sinensis L.) leaves provide beneficial effects for human health, and the functions of the main components of their leaves have been widely studied. Recently several physiological functions of tea flowers have been reported, and the flowers have received attention as...
Open access
Research Article10.9734/jsrr/2023/v29i61753
Green tea has been reported to result in improvements in a range of health parameters. However, most research has only documented the effects of green tea brewed from leaves or leaf extracts. In addition to the leaves, the roots of tea plants also possess unique properties becaus...
Open access
Research Article10.9734/ejmp/2022/v33i330455
Tea is a popular drink all over the world and has been attracting attention for its beneficial health effects. We developed a fermented tea by processing it with an exopolysaccharides-producing lactic acid bacterium, Lactococcus lactis subsp. cremoris, in order to manufacture hig...
Open access
Research Article10.9734/ejmp/2020/v31i1230303
We developed a post-fermented tea that contains reduced caffeine and exhibits positive functions to maintain our health. We also analysed the main components and physiological function of the post-fermented tea compared to green tea as the control. The tea leaves with reduced caf...
Open access
Research Article10.9734/JEAI/2018/44717
Caffeine is one of the main components of green tea and has side effects such as sleeplessness. Senior citizens, children, and pregnant woman should avoid tea despite its known beneficial effects. In this study, we developed green tea with reduced caffeine content (low caffeine t...
Open access
Research Article10.9734/JEAI/2017/36537
We obtained honey from the blooming flowers of tea plants (Camellia sinensis L.) pollinated by honeybees (Apis mellifera L.). Functional amino acids, theanine, which is a unique ingredient to tea, was determined using reversed-phase chromatography. We also determined the main ing...
Open access
Research Article10.9734/AJEA/2016/21811
The beneficial effects of green tea are well documented. However, most research has reported the effects of green tea brewed solely from leaves or leaf extracts. We focused on tea roots and developed a hydroponic system to explore the effect on roots that biosynthesize one of the...
Open access
Research Article10.9734/AJEA/2014/5122