• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.411-418
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• 2000

The purpose of this study was to investigate effects of chestnut inner skin tea, brown rice-green tea and Cassia lora tea on the activation of physiological functions (regional cerebral blood flow, mean arterial blood pressure, proliferation of immunocytes in vitro and in vitro, suppression of cancer cell proliferation) in mouse and rat. We used 8 weeks-old balb/c male mice, 300g ICR rats and L1210 cell lines. Regional cerebral blood flow(rCBF) and mean arterial blood pressure(BP) were measured using Leser-Doppler Flowmetry(LDF) and the proliferation of cells was measured using a colorimetric tetrazolium assay(MTT assay). The experimental results are as follows : 1. rCBF was increased by Cassia tora tea, but decreased by chestnut inner skin tea in rats. 2. BP was increased by brown rice-green tea in rats. 3. Proliferation of mouse thymocytes and splenocytes were significantly increased by chestnut inner skin tea in vitro. 4. Proliferation of mouse thymocytes was decreased by Cassia tora tea and brown rice-green tea in vitro. 5. Proliferation of mouse thymocytes was decreased by Cassia tora tea and brown rice-green tea in L1210 transplanted mice. 6. Proliferation of splenocytes was accelerated by chestnut inner skin tea in L1210 transplanted mice. 7. Proliferation of L1210 cells was inhibited by chestnut inner skin tea and Cassia tora tea in L1210 transplanted mice.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.521-527
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• 1998

Removabilities of heavy metals(Cd and Pb) by the tea materials (barley-tea, corn-tea, jasmin-tea, brown rice-green tea, black-tea, cassia tora-tea, persimmon peel-tea, and rice-tea) in the tea-water were studied in the various conditions ; particle size of tea (20, 40, 70 mesh), concentration of heavy metal (25, 50, 100 ppm) and extraction temperature(20, 30, 50, 100$^{\circ}C$). The removabilities by the tea solids were increased as the particle size decreased, concentration of heavy metal increased, and extracting temperature increased. Of the nine kinds of tea, Cd and Pb removability by jasmin-tea was highest. In addition, heavy metal removability by cassia tora tea was better than that of other tea as extraction temperature was increased.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.241-245
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• 1995

The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was $210^{\circ}C$, 20 minutes.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.241-247
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• 1990

In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting $(3{\pm}0.5min\;at\;170{\pm}5^{\circ}C)$ effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).

• Proceedings of the Korea Society of Environmental Toocicology Conference
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• 1999.05a
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• pp.62-62
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• 1999

• Applied Biological Chemistry
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• v.42 no.3
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• pp.256-261
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• 1999

This study was conducted to investigate the effect of barley tea with roasted grains and barley tea with a tea bag on the reduction of chlorination by-product(CBP) levels in chlorinated drinking water. Since the concentrations of six volatile compounds of eight CBPs were blow their respective detection limits after 10 minute heating, two nonvolatile CBPs dichloroacetic acid and trichloroacetic acid, and total chlorine were compared between tap water and two kinds of barley tea. No significant differences were observed in the relative changes of the amounts of the above three items, and new peaks which were not found in the original water appeared in the chromatograms of gas chromatograph/electron capture detector(GC/ECD). Thirty three organic compounds were identified in the extracts of barley tea with roasted grains, barley tea with a tea bag, corn tea, and Cassia tora seed tea which were prepared with distilled/deionized water, using gas chromatography/mass selective detection(GC/MSD). Exclusive of fatty acids, most of the compounds were aromatic compounds such as phenols, furans, and pyrroles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1316-1320
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• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• Korean Journal of Pharmacognosy
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• v.47 no.4
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• pp.333-342
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• 2016

In our study, osteoporosis was induced by ovariectomized in female rats, and the prevention and treatment efficacy of the climacteric disease the postmenopausal type I pattern was examined by using the experimental substance Cassia tora (CT) ethanol extracts. Female rats were either sham-operated (sham; n=5) or surgically ovariectomized (OVX; five animals per group) and then administered to OVX control, raloxifene hydrochloride (RLX) 1 mg/kg/day, or CT (20 and 200 mg/kg/day) for 12 weeks. Serum osteocalcin and creatinine concentration were significantly lower in the CT 200 mg/kg/day group compared with the OVX control group. Serum progesterone concentration was significantly higher in the CT 200 mg/kg/day group compared with the OVX control group. Reduction grade of the trabecular bone decreased in the RLX 1 and CT 200 mg/kg/day group compared with that of the OVX control group. In conclusion, CT 200 mg/kg/day may have inhibitory effects on osteoporosis in OVX rats.

• Korean Journal of Pharmacognosy
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• v.21 no.1
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• pp.83-87
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• 1990

In terms of regulatory toxicology, especially for the traditional Chinese medicines, problems can be arise from a fact that there is no distinctive barrier between herbal drugs and food/beverage. An example is that many kinds of Chinese herbal materials have been also used as tea materials in Korea, China, Japan and Vietnam. Sixteen tea materials (also used as herbal materials) were extracted with 70% ethanol and the extract further partitioned with chloroform and water. Those ethanol extract and fractions were subjected to the SOS-Chromotest to examine potential mutagenicity. It was found that ethanol extract of Chaenomelis Fructus (Chaenomeles japonica Lindley, 木瓜, Rosaceae) and both ethanol extract and water fraction of Cassiae Semen (Cassia tora Linne, 決明子, Leguminosae) showed relatively high mutagenic activities in SOS-Chromotest.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.697-705
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• 2012

This research was planned and executed to evaluate how the composition of Yack-sun (oriental diet therapy) tea can effect the health conditions of people who are suffering from diet-related diseases such as being overweight, obese and hyperlipidemic, by taking Yack-sun tea in a form of nutritional supplement with daily meals. We produced Kangjieum with Lycense Mill., Polygonum multflorum Thunb, Cassia tora L., Crataegus pinnatifida Bge and Salvia miltiorrhiza Bge. We evaluated the effects of this tea on serum lipids, on homocysteine concentration, and on active oxygen contents, oxidative stress by clinical practices. We have determined that this tea has a significant effect on decreasing body fat content, decreasing total cholesterol, decreasing LDL-cholesterol, and decreses triglyceride and homocysteine concentrations. In addition, blood active oxygen content and oxidative stress were significantly decreased. We think that scientific and objective evaluation was performed on the components of Kangjieum prescription. We concluded that we could apply the components, not only in a form of tea, but also in other forms of various foods. The information we received from this conclusion will be basic information on how we can apply oriental medicinal resources into other food and will be a steppingstone for medicinal herbs to place a foot in the field of functional food research, which already draws sizable attention world-wide.