• 한국식생활문화학회지
• /
• 제4권3호
• /
• pp.221-227
• /
• 1989

조선시대(朝鮮時代)에 육대(六大) 차류(茶類)의 전래여부(傳來與否)와 국내생산(國內生産) 여부(與否)를 고찰(考察)한 결과(結果) 다음과 같은 사실(史實)이 확인(確認)되었다. 1. 중국(中國)으로부터는 화차(花茶)인 향편차(香片茶), 청차(靑茶), 흑차(黑茶)가 전래(傳來)되었고, 일본(日本)으로부터는 홍차(紅茶)가 전래(傳來)되었다. 2. 이 중(中)에서 화차(花茶), 황차(黃茶), 흑차(黑茶)는 국내(國內)에서도 생산(生産)되었다.

• 한국해양바이오학회지
• /
• 제14권1호
• /
• pp.25-32
• /
• 2022

The desire to be light skinned is universal among women. Asia has a long history of using skincare formulations as whitening agents. There is an imperative need to develop novel cosmetics from herbal sources due to several unpleasant side effects and high costs. As a result, this study aims to investigate the effect of Ceylon black tea extracts on melanogenesis. Five different Ceylon black tea extracts were prepared and examined for total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, and tyrosinase inhibitory activity. Furthermore, B16F10 melanoma cells were treated with these extracts and tested for cytotoxicity and protein suppression levels. According to the results of this study, the highest TPCs were obtained from ethanol and acetone extractions (240.303 ± 1.389 ㎍/g and 240.202 ± 4.700 ㎍/g, respectively), whereas the highest TFC was obtained from acetone extraction (57.484 ± 0.413 ㎍/g). Ceylon black tea extracted with ethanol exhibited the highest inhibitory activity on tyrosinase with an IC₅₀ value of 0.277 ± 0.017 mg/mL and the highest DPPH radical scavenging activity with an EC₅₀ value of 0.009 ± 0.000 mg/mL. Furthermore, western blot results revealed that tyrosinase, TRP-1, TRP-2, and MITF protein expression levels were dose-dependently suppressed, indicating the applicability of Ceylon black tea extract as a novel melanogenesis inhibitor.

• Pediatric Gastroenterology, Hepatology & Nutrition
• /
• 제22권4호
• /
• pp.387-391
• /
• 2019

Tea is the most widely consumed beverage after water in the world. The consumption of iced tea has increased in Western countries and spiked among teenagers for enjoyment, freshening up and alertness. A teenager presented with symptoms of hepatitis. Liver ultrasound revealed sludge in the gallbladder. Laboratory investigations excluded all known causes of hepatotoxicity. Detail nutritional history revealed that the patient had been drinking 1.5-2 liters of black iced tea per day for the last three months. He was immediately advised to stop drinking any tea. Gradually all symptoms disappeared and two months after discontinuation of the tea, all liver enzymes returned to normal and the sludge in the gallbladder disappeared. This case report underlines the importance of a meticulous assessment of a child's dietary behavior when investigating a case of hepatotoxicity and raises awareness about the potential side effects of tea overconsumption.

• 대한지역사회영양학회지
• /
• 제13권2호
• /
• pp.189-198
• /
• 2008

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was 'fruit juice', and preference of 'coffee' was the lowest. 'Milk and dairy product' was highest and 'milkshake' was lowest in intake frequency of beverage. The preference correlated positively(r = 0.391) with the intake frequency of beverage, especially high in 'green tea and black tea'(r = 0.622), 'coffee'(r = 0.581), 'carbonated drink'(r = 0.538), and 'milk and dairy product'(r = 0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power($R^2$) of beverage intake on food behavior was 0.127, and 'carbonated drink' and 'coffee' as well as 'milkshake' had a negative influence on food behavior: however, 'milk and dairy product', 'green tea and black tea', and 'fruit juice' had a positive influence on food behavior. The relationship of beverage intake and sociality was very low($R^2$= 0.013), and 'isotonic drink' and 'green tea and black tea' had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. 'Coffee' showed a positive relationship with anger-in. 'Carbonated drink' and 'milkshake' showed a positive result with anger-out. 'Milkshake' showed a negative relation with anger-control, but 'green tea and black tea' and 'milk and dairy product' showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status.

• 한국식품조리과학회지
• /
• 제4권1호
• /
• pp.53-57
• /
• 1988

국산차 기술개발을 위한 기초 자료를 얻고자 국내산 및 스리랑카제품의 특성에 대하여 분석한 결과는 다음과 같다. 1. 국산 홍차는 스리랑카 홍차에 비하여 섬유함량이 50% 높은 반면 탄닌 및 카페인함량은 크게 낮았다. 탄닌의 경우 3.5배, 카페인함량은 50%의 차이를 나타내었다. 또한 회분, 조지방, 조단백질의 함량은 두 제품간에는 큰 차이가 없었다. 2. 스리랑카 홍차에서는 P 3,000ppm, K 15,000ppm, Mg 1,400ppm, Ca 4,000ppm, Cu 22ppm, Cr 21ppm 및 Zn 45ppm으로 국산 홍차보다 높은 함량이었으며, 국산홍차에서는 F 225ppm, Mn 1,950ppm, Fe 265ppm, Sr 6ppm 및 Al 4,100ppm으로 스리랑카 홍차보다 높은 함량이었다. Pb와 Cd는 양 제품에서 검출되지 않았다. 3. 국산 홍차에서는 6종류의 유기산이 분리·동정되었는데 quinic acid와 gallic acid의 함량이 높았다. 스리랑카 홍차에서는 8종류의 유기산이 동정되었으며 shikimic acid, citric acid 및 quinic acid가 주요 유기산이었다. 4. Sucrose의 함량은 스리랑카 홍차보다 국산 홍차가 2.5배 높았다. 5. 홍차의 특수성분인 theaflavin, thearubigin, theobromine의 함량은 스리랑카 홍차에서 높은 경향을 나타내었다.

• 패션비즈니스
• /
• 제23권1호
• /
• pp.64-73
• /
• 2019

The objective of this study was to investigate dyeing characteristics of silk, cotton and rayon fabrics using dyeing solution extracted from different varieties of tea. Comparative results of CIE Lab values of 360 pieces of dyed fabrics were studied to quantify the effects of dye concentrations (100%, 150%, and 200%) and mordants (Fe, Cu, Sn, Al). In addition, the color difference values (${\Delta}E$) of the dyed and mordanted fabrics were evaluated. The results of the study were as follows: First, among all of the 360 pieces of silk, cotton and rayon fabrics, the best dyeing effects was observed on silk fabrics. Second, the dyeing effect of the eight different types of tealeaves belonging to green tea, oolong tea, black tea, and dark tea tended to enhance as the degree of fermentation increased. Third, when the fabrics were mordanted with Fe, Cu, Sn, Al mordants, various colors such as brown, brownish red, brownish yellow, gray, and reddish brown were obtained.

• 한국식품위생안전성학회지
• /
• 제5권4호
• /
• pp.213-217
• /
• 1990

커피, 홍차, 녹차중의 카페인 함량을 간단하고 신속하게 정량하는 방법을 검토하였다. 역상계 액체크로마토그래피에 의한 카페인 정량은 메타놀-초산-물(20 : 1 : 79)을 이동상으로 하여 ${\mu}-Bondapak$ C18 컬럼하에서 이루어졌다. 카페인의 검출에는 UV검출기를 사용하여 280 mm에서 행하였다. Sep-Pak alumina A 카트리지를 이용한 간단한 전처리를 통해 효과적으로 카페인의 추출 및 clean-up를 행하였다. 카페인의 첨가 회수율은 95.2~101.3%이었고 분석의 재현성은 상대표준 편차로서 0.10~0.62%이었으며 검출한계는 $0.1;\mu\textrm{g}$/ml이었다.

• Toxicological Research
• /
• 제30권4호
• /
• pp.283-289
• /
• 2014

Tea flavonoids and polyphenols are well known for their extraordinary antioxidant activity which is considered important for anti-aging processes in animals. This study evaluated the anti-wrinkle effects of three different kinds of tea (Camellia sinensis) water extracts (CSWEs) including green, white, and black teas using a photoaged hairless mouse model. Data showed that the CSWE-treatment greatly improved skin conditions of mice suffering from UVB-induced photoaging, based on the parameters including the skin erythema index, moisture capacity, and transepidermal water loss. In addition, the wrinkle measurement and image analysis of skin replicas indicated that CSWEs remarkably inhibited wrinkle formation. In histological examination, the CSWE-treated mice exhibited diminished epidermal thickness and increased collagen and elastic fiber content, key signatures for skin restoration. Furthermore, the reduced expression of MMP-3, a collagen-degradative enzyme, was observed in the skin of CSWE-treated animals. Interestingly, comparative data between green, white, and black tea indicated that the anti-wrinkle activity of white tea and black tea is equally greater than that of green tea. Taken together, these data clearly demonstrated that CSWEs could be used as an effective anti-wrinkle agent in photoaged animal skin, implying their extended uses in therapeutics.

• Journal of Microbiology and Biotechnology
• /
• 제19권4호
• /
• pp.397-402
• /
• 2009

Kombucha tea(KT) is sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along with black tea(BT) and black tea manufactured with tea fungus enzymes(enzyme-processed tea, ET) were evaluated for hepatoprotective and curative properties against $CCl_4$-induced toxicity, using male albino rats as an experimental model by analyzing aspartate transaminase, alanine transaminase, and alkaline phosphatase in plasma and malondialdehyde content in plasma and liver tissues. Histopathological analysis of liver tissue was also included. Results showed that BT, ET, and KT have the potential to revert the $CCl_4$-induced hepatotoxicity. Among the three types of teas tried, KT was found to be more efficient than BT and ET. Antioxidant molecules produced during the fermentation period could be the reason for the efficient hepatoprotective and curative properties of KT against $CCl_4$-induced hepatotoxicity.

• 한국식생활문화학회지
• /
• 제3권1호
• /
• pp.67-76
• /
• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).