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The Manufacturing and Physiological Evaluation of Mulberry Fruit Tea  

Cho, Mi-Za (Dept. of Food & Nutrition, Dongnam Health College)
Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College)
Publication Information
The Korean Journal of Food And Nutrition / v.20, no.2, 2007 , pp. 173-178 More about this Journal
Abstract
In this study we manufactured mulberry fruit tea(MFT) to be used as an anti-inflammatory agent. Here, MFT was consumed by thirty middle-aged women with symptoms of rheumatoid arthritis for 4 weeks. The anthropometric measurements and serum inflammatory factors were measured before and after consumption of the MFT. For the anthropometric measurements, BMI and body fat decreased after 4 weeks of tea consumption although there were no significant differences. The serum inflammatory factors(uric acid and homocysteine) as well as serum amino transferase activity(aspartate trans-aminase and alanine transaminase) showed a decreasing trend. In addition, serum carbon reactive protein(CRP) decreased significantly decreased after MFT consumption 4 weeks. It's concluded that this MFT is helpful to for rheumatyroid arthritis patients in order to decrease serum inflammatory factors such as CRP.
Keywords
anthropometric measurements; serum biochemical indices; inflammatory factors; mulberry fruit tea(MFT);
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Times Cited By KSCI : 7  (Citation Analysis)
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