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Monday, November 21, 2016

Organic Green Tea - The Ingredient of Green Sencha and Health Benefits of Antimicrobial activities

Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.


                          Organic Green Tea

Green tea contains more amount of antioxidants than any drinks or food with the same volume, and is the leaves of Camellia sinensis, undergone minimal oxidation during processing, originated from China. Green tea has been a precious drink in traditional Chinese culture and used exceptional in socialization for more than 4000 thousand years. Because of their health benefits, they have been cultivated for commercial purposes all over the world.

     Sencha  tea - The Ingredients of Green Sencha 

Sencha is a type of decoct Japanese green tea, most popular tea in Japan, made from the dried tea leaves without grinding the tea leaves. It volatile compounds could be used as markers for the overall quality evaluation of all green tea.


Health benefits  of Antimicrobial activities
a. In the investigation of Antimicrobial activitiesof green of the study of "Antimicrobialactivities of tea catechins and theaflavins and tea extracts against Bacillus cereus"by Friedman M, Henika PR, Levin CE, Mandrell RE, Kozukue N.[13a], researchers found that flavonoids in green tea has exerted its ability in protective effects against Bacillus cereus.

b. In the evaluation of green tea extracts (GTEs) and their effects in Antimicrobial activities of the study of "Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green teaextracts in fruit-based salads, romaine hearts and pork slices" by Chiu PE, Lai LS., reserachers found that coatings containing GTEs could successfully reduce the aerobic counting and growth of yeasts/molds by 1 to 2 log cycles in fruit-based salads.

c. In the observation of green tea and rosemary leaf powders on the growth of microorganisms of the study of "Inhibitory effect of commercial green tea and rosemary leaf powders on the growth of foodborne pathogens in laboratory media and oriental-style rice cakes' by Lee SY, Gwon SY, Kim SJ, Moon BK.[13c], researchers indicated that 1 or 3% green tea or rosemary to rice cakes did not significantly reduce total aerobic counts; however, levels of B. cereus and S. aureus were significantly reduced in rice cakes stored for 3 days at room temperature (22 degrees C) and that suggested the use of natural plant materials such as green tea and rosemary could improve the microbial quality of foods in addition to their functional properties.

d. In the investigation of antibacterial and anticarcinogenic effects of tea catechins of the study of "Application of a functional mathematical index for antibacterial and anticarcinogenic effects of teacatechins" by Finotti E, Bersani E, Friedman M.[13d], researchers wrote that catechins of a large number of teas have exerted their dual beneficial effects: antimicrobial activities against a foodborne pathogen and inhibition of human cancer cell lines.

e. Etc
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Sources
[1] http://www.ncbi.nlm.nih.gov/pubmed/21664180
[13a] http://www.ncbi.nlm.nih.gov/pubmed/16496576
[13b] http://www.ncbi.nlm.nih.gov/pubmed/20138382
[13c] http://www.ncbi.nlm.nih.gov/pubmed/19517743
[13d] http://www.ncbi.nlm.nih.gov/pubmed/21194238

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