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Integrative Nutrition Supplements
Published in Mary J. Marian, Gerard E. Mullin, Integrating Nutrition Into Practice, 2017
Hot brewed green tea has the highest concentration of polyphenols, about 100–200 mg/cup. Decaffeinated varieties are available; the decaffeination process does reduce the concentration of polyphenols, but likely not to a significant degree. Commercially prepared ready-to-drink green tea beverages and iced teas have significantly lower polyphenol content, although amounts will vary depending on the concentration of tea solids present (Fragakis and Thompson, 2012).
The Arousal Drug of Choice: Sources and Consumption of Caffeine
Published in Barry D. Smith, Uma Gupta, B.S. Gupta, Caffeine and Activation Theory, 2006
Barry D. Smith, Thom White, Rachel Shapiro
Contemporary concerns about possible adverse effects of caffeine are by no means unique to this century. Consumers long ago realized that the widely desired and sought after alerting effects of the brown bean could get out of hand and cause uncomfortably high levels of arousal in some instances. It became clear that some individuals reacted with hyperarousal and anxiety even to fairly small amounts of caffeine. Moreover, most who consumed very large quantities of the drug experienced these same adverse effects. As a result, early 19th-century scientists searched for methods of removing the caffeine from coffee. In 1820, Friedrich Ferdinand Runge, a German chemist, was asked by the poet Goethe to determine why he was unable to sleep after drinking coffee. Runge soon identified caffeine as the culprit and developed a crude method of decaffeination. However, this early approach weakened the structure of the coffee bean and substantially modified the taste and aroma of the resulting brew, rendering it virtually undrinkable.
Dose-Related Modulatory Effects of Polymeric Black Tea Polyphenols (PBPs) on Initiation and Promotion Events in B(a)P and NNK-Induced Lung Carcinogenesis
Published in Nutrition and Cancer, 2019
Rasika R. Hudlikar, Venkatesh Pai, Rajiv Kumar, Rahul A. Thorat, Sadhana Kannan, Arvind D. Ingle, Girish B. Maru, Manoj B. Mahimkar
PBPs were isolated, using a Soxhlet extractor as described previously (6). Briefly, 450 g of black tea powder was serially extracted in a Soxhlet extractor (Borosil Glass Works Ltd., Mumbai, India) with chloroform for decaffeination and then with ethyl acetate (which extracts PBP-1, catechins, and theaflavins). Dried ethyl acetate extract was reconstituted with acetone (200 ml), and diethyl ether (800 ml) was added to precipitate PBP-1. PBP-1 was further separated by centrifugation, dried, and stored at –80 °C till use. Residual tea powder was dried and stored at –80 °C. Before use, residual tea powder was boiled in autoclaved miliQ water (Table 1) to get 0.75%, 1.5% and 3% black tea-derived extract, respectively, which is known to contain mixture of PBP: 2, 3, 4, 5. Furthermore, PBP-1 was added back to this aqueous extract proportionately (Table 1) to obtain PBP-rich extract. Freshly prepared PBP-rich extract was fed to animals. Before administration to the animals PBP-rich extract was ascertained to be free of biologically active components including caffeine, theaflavins and catechins using thin-layer chromatography as well as MALDI-TOF analysis (10). Total solids (mg)/ml were measured and UV absorption spectra were recorded (scan at 190–340 nm) for black tea (0.75%, 1.5%, 3%)-derived PBP-rich extracts as described (6) to confirm dose-related yields.