• Archives of Pharmacal Research
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• v.29 no.9
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• pp.786-794
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• 2006

We observed the suppressive effect of a powder formulation of African black tea extract prepared from the leaves of Camellia sinensis on type 2 non-insulin dependent diabetic mice, $KK-A^y/TaJcl$. Black tea extract significantly showed suppressive effect of the elevation of blood glucose on oral glucose tolerance test of 8 week-old $KK-A^y/TaJcl$ mice (p<0.05). Long-term treatment with black tea extract showed significant suppression of post-prandial blood glucose and obesity (p<0.05). The weight of the intestine of mice treated with black tea extract was significantly reduced (p<0.05). From these results, African black tea used in this study showed a suppressive effect on the elevation of blood glucose during food intake and the body weight.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.1-10
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• 1995

Nanboroku is Japanese book of tea written by Mr. Nanb -s kei who was the ablest pupil of Mr. Sennorikyu(1522~1591) and is said to be completed in 1593. In this study, Sennorikyu's opinion concerning meals served in the Japanese tea-ceremony was interpreted and the origin of the meals was clarified. The meal of the tea-ceremony is to be given not the extent of starvation, but in conformity with the manner of daily life in the Buddhism temple. It means not the plain foods, but it is to be served by understanding taste for the simple and quiet, that is Wabi and Sabi traditionally known in jpan. Also, the meals of forty-seven times served in the tea-ceremony given by Mr. sennoriku in a certain year between 1582-~1588, which are recorded in the volume No2, and classified according to the kind and frequency of the menu and foods. Therefore the origin of the meals of tea-ceremony in the present age was clarified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.827-830
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• 1997

Sensory evaluation method was used to develop a type jujube tea the organoleptic properties were evaluated with regard to the optimum sugar content, clarity, drinking temperature and fruit pulp content of the jujube tea. Clarified jujube tea extracted from 25% by weight of dry jujube fruits and 75% water was preferred to those from 15%, 20% and 30% jujube fruites although those from 20% and 30% were not significantly different at 5%level. In spite of the average acceptability score of cloudy jujube tea with 5% of added fruit pulp was not significantly different from that of clarified one, the more fruit pulp in the tea products the worse its acceptability. Cold jujube tea was preferred to warm and hot ones, but these were not significantly different.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.675-682
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• 2005

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, $25{\pm}1^{\circ}C$ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.363-369
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• 1999

The heavy metal removability of four kinds of tea was investigated in the various conditions: particle size of tea(10, 35. 70, 100 mesh), concentration of heavy metal(25, 50, 100ppm) and extraction temperature(30. 50, 70. 10$0^{\circ}C$). The removabilities by the tea solids were increased as the particle size decreased, concentration of heavy metal increased, and extracting temperature increased. Of the four kinds of tea Pb, Cd and Cu removability by Eucommia ulmoides Oliv tea was the highest. In addition, heavy metal removability by Schizandra chinensis Baillon tea was better than that of other tea as extraction temperature was increased.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.67-70
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• 1998

To investigate an effect of Gam-Roa tea on the free radical or alcohol detoxicating enzyme activities, the rats got a drink at the Gam-Roa tea instead of water for 3 months, and then the animals were sacrificed and obtained the following findings. The animals receiving Gam-Roa tea showed a decreasing tendency of hepatic xanthine oxithine oxidase activity and significantly incresed content of cytochrome P-450 compared with the control. Furthermore, hepatic superoxide dismutase and glutathione S-transferase activities were also more increased in rats received Gam-Roa tea than in the control group, those receiving water. On the other hand, alcohol or aldehyde dehydrogenase activities were more increased in rats receiving Gam-Roa tea than the control. In conclusion, it is likely that the liver of rats receiving Gam-Roa tea may have the oxygen free radical or alcohol detoxication potential.

• YAKHAK HOEJI
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• v.27 no.1
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• pp.21-28
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• 1983

Distribution volume (Vd$_{ss}$ ) of a model basic drug, tetraethylammonium bromide (TEA) at a steady-state decreased sinificantly in glycerol and uranium-renal failure rats. Assuming carrier-mediated transport of TEA into tissues, the theoretical $Vd_{ss}$ of TEA decreases in an exponential way as the plasmal concentration of TEA increases. The relationship between $Vd_{ss}$ and plasma concentration of TEA in the experimental renal failure (ERF)-rats was similar. Therefore, the decrease in $Vd_{ss}$ of TEA in the ERF-rats seemed to be due to the saturation of the carrier system that are responsible for the tissue distribution of TEA, by the elevated plasma concentration of TEA in the ERF-rats. ERF was induced to rats with glycerol, folate, salicylate, uranium and gentamicin, respectively..

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.22 no.4
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• pp.387-391
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• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.99-104
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• 1983

Chemical changes of major tea constituents by tea manufacture were examined by the quantitative masurements of tannin, caffeine, free sugars and total amino acid. The sample used in this experiments was fresh green and black tea leaves, green tea prepared by classical panning process and black tea prepared by commercial process. The results obtained are as follows: Compared with fresh tea leaves, tannin was increased 2% in green tea and decreased 56.5% in black tea by tea manufacture. Caffeine was increased 25.9% in green tea and decreased 3.1% in black tea. Total free sugars were decreased 78.2% and 76.7% in green tea and black tea, respectively. Total amino acids were decreased 26.1% and 18.8% in green tea and black tea, respectively.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.30 no.1
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• pp.39-45
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• 2012

The purpose of this research is to look into the tea-drinking pictures of the Joseon Dynasty in order to find the unique landscape traits of tea-drinking spaces of the era. A number of tea-drinking pictures were drawn during the Joseon Dynasty period and in most cases, the names of the painters are stated as well. These factors make tea-drinking pictures a seminal source that illustrates the landscape traits of the last Dynasty of Korea. For those pictures contain the main components of landscape such as the tastes of 'Yangban'(noblemen), natural characters, and space traits. Since tea was first introduced in Korea during the Three Kingdom Period, tea-drinking culture has a long history in the country. There have been various studies about tea and many study results have been presented. Few research, however, have looked into tea culture from the point of landscape. Under the premise that tea-drinking pictures of Joseon Dynasty can be a cultural code that explains Korean tea-drinking culture, this thesis looked into those pictures from various angles and analyzed them in order to elucidate the attributes of scenery components of tea-drinking spaces that Koreans have forged and developed, and following results could be found. The Landscape components illustrated in tea-drinking pictures of the Joseon Dynasty can be divided into the element of architecture, the element of water, stone and plants. First, for the element of architecture, it was found that tea-drinking took place in anywhere in Korea without specific tea-drinking buildings or gardens unlike the case of Japan. This has to do with traits of Koreans who were not bound by formality and truly loved nature. Second, for the element of water, water contributed to making harmonious landscape. Third, for the element of stone, it was clear that stone had a practical role in providing comfortable place for lying and enjoying tea-drinking and scenery. Fourth, plants made elegant figure in the landscape and were planted in accordance with their inner meaning. Tea-drinking pictures of the Joseon Dynasty elucidates that when it comes to tea-drinking, Koreans were not obsessed with a formality of tea-drinking, or a set of tea ceremony, which is profoundly different with Japanese, and Koreans did not put a limit on a place for tea-drinking because for Koreans any place they sat could be a great place for tea-drinking.