China
Africa
Explore chapters and articles related to this topic
Natural Product Compounds from Plants in Neurodegenerative Diseases
Published in Namrita Lall, Medicinal Plants for Cosmetics, Health and Diseases, 2022
Priya Darshani, Md TanjimAlam, Prem P. Tripathi, V.S. Pragadheesh
Harmine and harmaline are two bioactive compounds of Banisteriopsis caapi (Spruce ex Griseb.) Morton which exhibited dose-dependent MAO-A and MAO-B inhibitory activity. The extract of B. caapi also increased the dopamine release from rat striatal slices. The antioxidant, anti-inflammatory, free radical scavenging, iron-chelating and DA uptake inhibitory properties of Camellia sinensis (L.) Kuntze. showed its neuroprotective potentials in PD (Figure 16.2) (Sengupta et al., 2016).
Anti-HSV and Cytotoxicity Properties of Three Different Nanoparticles Derived from Indian Medicinal Plants
Published in P. Mereena Luke, K. R. Dhanya, Didier Rouxel, Nandakumar Kalarikkal, Sabu Thomas, Advanced Studies in Experimental and Clinical Medicine, 2021
K. Vasanthi, G. Reena, G. Sathyanarayanan, Elanchezhiyan Manickan
The plants used for this study namely: Punica granatum (P. granatum), Camellia sinensis (C. sinensis), Nilavembu Kudineer Chooranaum (NKC), and Acalypha indica (A. indica) were collected from Chennai and some were purchased commercially from the stores (Figure 13.1). All these plants were taxonomically identified by the Department of Botany, University of Madras. Peels of P. granatum and leaves of the A. indica were shade dried, ground into a uniform powder using a blender, and stored at 4°C. Fruits of the P. granatum were grinded and the juice was lyophilized. Leaves of Camellia sinensis were purchased from commercial source available at Chennai. Dried leaves were ground into a uniform powder using a blender and stored at 4°C in refrigerator. NKC was purchased from the TAMPCOL and the dried leaves were ground into a uniform powder using a blender and stored at 4°C in refrigerator.
Natural Products as Economical Agents for Antioxidant Activity
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Masood Sadiq Butt, Phytochemicals from Medicinal Plants, 2019
Nida Nazar, Abdullah Ijaz Hussain, Syed Makhdoom Hussain, Poonam Singh Nigam
Among fruits, berries are prime rich source of antioxidants. Blackberries, grapes, raspberries, strawberries, cranberries, and blueberries are all rich in flavonoids. Oranges, grape fruits, and other citrus varieties are other important popular sources of antioxidative vitamins. However, not all the antioxidants are found in one type of fruit and vegetable.152 The tea plant Camellia sinensis has been studied extensively for its antioxidant properties. Leaves of green tea are rich source of flavonoids. Green tea, which is rich in phenolic compounds and flavonoids, is being used in traditional Chinese medicine.42
Use and perceived effectiveness of complementary medicines for weight loss in adult women
Published in South African Journal of Clinical Nutrition, 2023
J Bussicott, R Patel, J Pellow, RK Razlog
Camellia sinensis tea leaves are consumed worldwide and can be classified according to their degree of fermentation as green tea (unfermented), oolong tea (semi-fermented) and black tea (fermented). The predominant constituents of green tea include caffeine, theobromine, theophylline and polyphenols, and most notably the catechin epigallocatechin-3-gallate (EGCG). Numerous clinical studies have evaluated the anti-obesity activity of green tea and EGCG with mixed results. While a small number of studies show clinical benefits in reducing weight similar to pharmacological preparations (> 5 kg), the majority of research shows little clinical benefit from green tea consumption, with average weight loss of < 2 kg achieved.29,30 EGCG together with caffeine is suggested to produce anti-obesity effects via inhibition of catechol O-methyl transferase and phosphodiesterase.9 Meta-analysis suggests that catechins and caffeine work synergistically to produce weight-loss effects, as opposed to the result of caffeine alone or decaffeinated green tea products.31 Green tea use may be associated with various unwanted effects, predominantly gastrointestinal disturbances, but the majority of adverse effects and drug interactions associated with green tea are related to its caffeine content, which may result in insomnia, restlessness, anxiety and cardiovascular effects.9,32 There is also evidence of dose-dependent hepatotoxicity occurring, with the use of large bolus doses of concentrated green tea supplements with a high catechin content.32
Nutrition in the management of type 2 diabetes mellitus: review
Published in Archives of Physiology and Biochemistry, 2021
Green tea is produced by enzymatic inactivation of the leaves of Camellia sinensis followed by rolling or comminution and drying. In the manufacturer of green tea, the enzymatic inactivation achieved by steam or pan-firing treatment to preserve natural polyphenols for the health-promoting properties. Green tea derived products are mainly extracts of green tea in liquid or powder form varying in the proportion of polyphenols (45–90%) and caffeine content (0.4–10%). The polyphenolic fraction of green tea has been reported to have multiple pharmacological actions (Mukhtar et al.1992; Sano et al.1995). The effect of green tea polyphenols (GTP) was studied in alloxan-induced oxidative damage and diabetes in rats. GTP was found to reduce serum glucose levels in alloxan diabetic rats significantly at a dose level of 100 mg/kg body weight. Oral administration of the extract once daily for 15 days at doses of 50, 100 mg/kg body weight produced 29 and 44% reduction in the elevated serum glucose level produced by alloxan administration. Also, GTP significantly reduced the elevated hepatic enzymes, serum urea, creatinine, and lipid peroxides produced by alloxan. On the other hand, GTP significantly increased liver glycogen content. Moreover, GTP administration showed increased antioxidant potential as seen from improvements in superoxide dismutase and glutathione levels (Sabu et al.2002).
Green Tea Attenuates methomyl-Induced Cardiac Toxicity Through Modulating Oxidative Stress and Nuclear Factor kappa B Up- Regulation in Mice
Published in Egyptian Journal of Basic and Applied Sciences, 2021
Abdelkhalek Manar R., El-Khawaga Omali Y., Elbnhawy Rehab A., El-Gayar Hussam A.
Green tea (GT) is a type of tea made from the leaves of Camellia sinensis and has not undergone the oxidation process that is used in the manufacture of black tea. The main ingredients of GT are polyphenols, which account for about 30–40% of the solids that can be extracted from dried GT leaves. Among the most important ones are catechins (Cs) which include epicatechingallate (ECG), epigallocatechin (EGC), epicatechin (EC), and epigallocatechin gallate (EGCG) [1]. Green tea extract (GTE) has been found to have healthy properties such as antioxidants and free radical scavenger properties [2]. Green tea catechins (GTCs) have the ability to induce an increase in the blood level of antioxidant enzymes, leading to protection by scavenging ROS such as superoxide, hydrogen peroxide (H2O2), and hydroxyl radicals. GTCs have proven their ability to overcome free radicals produced by the toxic oxidizing compound in the environment thus reducing cellular damage from toxicity, DNA damage, cancer, and apoptosis [3].