• Asian Pacific Journal of Cancer Prevention
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• 제15권18호
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• pp.7947-7950
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• 2014

Background: Pancreatic cancer is the sixth leading cause of cancer death with an increasing trend in China. Dietary intake is believed to play an important role in pancreatic cancer carcinogenesis. The aim of this paper was to evaluate associations between some dietary factors and risk of pancreatic cancer in a multi-centre case-control study conducted in China. Materials and Methods: Cases (n=323) were ascertained from four provincial cancer hospitals. Controls (n=323) were randomly selected from the family members of patients without pancreatic cancer in the same hospitals, 1:1 matched to cases by gender, age and study center. Data were collected with a questionnaire by personal interview. Odds ratios (OR) and 95% confidence intervals (95%CI) were estimated using conditional logistic regression. Results: Tea intake (OR =0.49; 95%CI: 0.30-0.80) was associated with a half reduction in risk of pancreatic cancer. Reduced vegetable consumption (P trend: 0.04) was significant related to pancreatic cancer. Although no significant association was found for meat and fruit, ORs were all above or below the reference group. A protective effect was found for fruit (OR=1.73 for consumption of 1-2 times/week vs more than 3 times/week; 95%CI: 1.05-2.86). A high intake of meat was associated to a higher risk of pancreatic cancer (OR=0.59 for consumption of 1-2 times/week vs. more than 3 times/week; 95%CI: 0.35-0.97). Conclusions: The present study supports fruit consumption to reduce pancreatic cancer risk and indicates that high consumption of meat is related to an elevated risk. Direct inverse relations with tea and vegetable intake were also confirmed.

• Journal of Biosystems Engineering
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• 제41권4호
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• pp.365-372
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• 2016

Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of the total world tea production includes black tea, and withering is one of the major processing steps critical for the quality of black tea. There are two types of tea withering methods: physical and chemical withering. Withering can be achieved by using tat, tunnel, drum, and trough withering systems. Of these, the trough withering system is the most commonly used. This study focuses on the different types of withering, their effect on the various quality attributes of tea, and other aspects of withering methods that affect superior quality tea. Results: During physical withering, tea shoots loose moisture content that drops from approximately 70-80% to 60-70% (wet basis). This leads to increased sap concentration in tea leaf cells, and turgid leaves become flaccid. It also prevents tea shoots from damage during maceration or rolling. During chemical withering, complex chemical compounds break down into simpler ones volatile flavor compounds, amino acids, and simple sugars are formed. Withering increases enzymatic activities as well as the concentration of caffeine. Research indicates that about 15% of chlorophyll degradation occurs during withering. It is also reported that during withering lipids break down into simpler compounds and catechin levels decrease. Improper withering can cause adverse effects on subsequent manufacturing operations, such as maceration, rolling, fermentation, drying, and tea storage. Conclusion: Freshly harvested leaves are conditioned physically and chemically for subsequent processing. There is no specified withering duration, but 14-18 h is generally considered the optimum period. Proper and even withering of tea shoots greatly depends on the standards of plucking, handling, transportation, environmental conditions, time, and temperature. Thus, to ensure consumption of high quality tea, the withering step must be monitored carefully.

• 한국산학기술학회논문지
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• 제13권6호
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• pp.2570-2578
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• 2012

본 연구의 목적은 한국에서 커피 및 녹차 등을 섭취하는 생활습관이 혈청 AST, ALT 및 대사증후군에 미치는 영향에 대하여 알아보고자 하였다. 국민건강영양조사를 받은 모든 연령의 약 4만 8천명 중 19세부터 79세의 성인남녀를 대상으로 하였다. 지난 1년간 흡연, 음주력의 여부, 1개월 간 흡연양, 알코올 섭취량, 체중, 체질량지수, 중성지방, 고밀도 지단백, 혈청 AST, ALT를 측정을 하였고 이를 바탕으로 대사성 증후군을 평가하였다. 커피를 많이 마실수록 통계적으로 유의하게 체중($p{\leq}0.001$)과 체질량 지수($p{\leq}0.001$)는 높았다. 커피를 많이 마시는 사람에서 혈청 AST는 낮았다(p=0.017). 하루에 커피를 한잔 이상 섭취하는 경우 고혈압의 유병률, 공복혈당 이상 및 고지혈증의 빈도가 낮았으며, 대사증후군의 발생빈도가 의미 있게 낮았다. 녹차 섭취 빈도 증가는 혈청 AST, ALT에 영향을 미치지 않았다. 녹차를 많이 마시는 것과 체질량지수, 대사성 증후군의 유병률과는 연관이 없었다. 결론적으로 커피 섭취를 많이 마시는 사람에서 혈청 AST수치가 낮았다. 커피를 하루에 두잔 이상 섭취하는 군에서 총에너지 섭취와 체질량 지수가 높았으나 고혈압, 고지혈증, 공복혈당이 의미 있게 낮았으며 대사증후군의 발생률도 낮았다.

• Journal of Nutrition and Health
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• 제12권3호
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• pp.33-39
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• 1979

우리나라에서 시판되고 있는 각종 다류(인삼차 2종, 인삼 extract 2종, 인삼분말, 생강차, 오미자차, 홍차, 인스턴트 홍차 2종)중의 antithiamin activity (ATA)와 탑닌함량을 정량하였 다. 한펀, Wistar계의 이유기의 숫쥐 30마리를 인스턴트홍차, 인삼차 B 인삼extract B와 Lipton tea 및 물 투여구(대조구)의 5군으로 나누어 일정향의 지아민을 첨가한 기본사료로 사육하면서 등물의 증체량, 사료 및 음료섭취량, 식이효율을 매주마다 측정하였고, 4주후 24시간 동안 각 투여구의 동물뇨중의 지아민의 함량을 비교하였다. 본 실험에서 사용한 다류중 ATA는 홍차 및 인스턴트 홍차 A가 가장 높았고, 인삼차 A와 오미자차는 비교적 낮았다. 일반적으로 ATA가 높은것은 탄닌의 함량도 많았고 ATA가 낮은 것은 탄닌의 함량도 낮은 경향이었으나, 같은 종류의 차라할지라도 ATA와 탄닌의 함량은 매우 상이하였다. 한편 동물실험에서 증체량은 인삼차 B와 인삼 extract B 투여구가 물, Lipton tea, 인스턴트 홍차 B 투여구에 비해 낮았으나 유의적인 차는 없었으며, 사료 및 음료섭취량, 식이효율도모든 실험구에서 유의적인 차가 없었다. 그리고 뇨중의 지아민 함량은 대조군에 비해 Lipton tea, 인삼차차 B, 인삼 extract구에서 높았고, 인스턴트 홍차 A구는 낮았으나 유의적인 차이는 없었다.

• Journal of Biosystems Engineering
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• 제41권2호
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• pp.85-92
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• 2016

Background: The same plant, Camellia sinensis, is used to produce all types of tea, and the differences among the various types arise from the different processing steps that are used. Based on the degree of fermentation, tea can be classified as black, green, white, or oolong tea. Of these, black tea is the most or fully fermented tea. The oxidized polyphenolic compounds such as theaflavins (TF) and thearubigins (TR) formed during fermentation are responsible for the color, taste, flavor, and aroma of black tea. Results: Research indicates that an optimum ratio of TF and TR (1:10) is required to ensure a quality cup of tea. The concentrations of TF and TR as well as desirable quality characteristics increase as fermentation time increases, reaching optimum levels and then degrading if the fermentation time is prolonged. It is also necessary to control the environment for oxidation. There are no established environment conditions that must be maintained during the fermentation of the ruptured tea leaves. However, in most cases, the process is performed at a temperature of $24-29^{\circ}C$ for 2-4 h or 55-110 min for orthodox tea or crush, tear, and curl (CTC) black tea, respectively, under a high relative humidity of 95-98% with an adequate amount of oxygen. Conclusion: The polyphenolic compounds in black tea such as TF and TR as well as un-oxidized catechins are responsible for the health benefits of tea consumption. Tea is rich in natural antioxidant activities and is reported to have great potential for the management of various types of cancers, oral health problems, heart disease and stroke, and diabetes and to have other health benefits such as the ability to detoxify, improve urine and blood flow, stimulate, and improve the immune system.

• Nutrition Research and Practice
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• 제5권2호
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• pp.124-131
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• 2011

Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeooggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P=0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P=0.002, P=0.000, P=0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P=0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P=0.002), meal skipping (P=0.006), eating out (P=0.003), eating delivered foods (P=0.000), processed foods (P=0.001), and sweets (P=0.002), and drinking alcoholic beverages (P=0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.

• 한국식생활문화학회지
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• 제26권4호
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• pp.314-322
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• 2011

The purpose of this study was to examine the structural relationships among the benefit sought, satisfaction, and loyalty of green tea consumers, including the moderating effect of age. Data were collected from 658 residents of Seoul and Gyeonggi-do Province who were 20-years-old and older and who had purchased green tea. The SPSS 15.0 and LISREL 8.80 statistical package were used for the analysis, and frequency, reliability, an exploratory factor analysis, a confirmatory factor analysis, and a path analysis were conducted. The results showed that the health benefit and enjoyment among benefit sought had a positive effect on satisfaction. Satisfaction of green tea consumers had a positive effect on loyalty. The analysis indicated that age moderated the relationship among benefit sought, satisfaction, and loyalty. The results could enable green tea marketers to develop marketing techniques that could expand green tea consumption.

• 대한가정학회지
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• 제44권9호
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• pp.21-29
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• 2006

The purpose of this study was to investigate the preferences and utilization of green tea and its products for adults living in Chonbuk area. Self-administered questionnaires were collected from 388 (117 male, 271 female) subjects. who were classified into 5 groups by age. Data were analysed by chi-square and ANOVA. The results can be summarized as follows. On the investigation of preferences, there was a significant difference between and among the age groups(p<.001). More than 20% of the subjects in the $20{\sim}29$ years group preferred coffee and juice. A half of the elderly over 60 years preferred a kind of green tea. The frequency of green tea drinking was not significantly influenced by age. Drinking green tea less than once a day was replied by 59.0% of the subject of whom 44.3% drank the green tea at home. and 42.0% got information about green tea from TV or radio. Regarding the satisfaction with products using green tea, 62.6% of the subjects responded only 'mediocre.' The brown rice-green tea was marked to be the highest in terms of recognition among all kinds of products. The green tea-related products were rated higher by the elder group. In conclusion, future research should focus on the development of green tea and its products in accordance with the consumption pattern in each age group.

• Food Science and Biotechnology
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• 제27권6호
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• pp.1843-1856
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• 2018

Tea is one of the most frequently consumed drinks due to its favourite taste and the health benefit. Tea is produced by several processes and drying is very important step to develop the flavour and destroys the enzymes in tea. However, during drying tea, polycyclic aromatic hydrocarbons some of which are carcinogen and genotoxin are naturally produced. The risk of PAHs by drinking tea was characterized by determining contents of 4 PAHs in tea. 4 PAHs including Benz(a)anthracene (BaA), Chrysene (CHR), Benzo(b)fluoranthene (BbF) and Benzo(a)pyrene (BaP) were investigated by GC-MS in total 468 tea products, which were contaminated up to $4.63ng\;g^{-1}$. Mate tea was the most highly contaminated by BaA, CHR, BbF and BaP and followed by Solomon's seal and Chrysanthemum. The Margin of Exposures calculated by the concentration of BaA, CHR, BbF and BaP and consumption amount of tea were higher than 10,000, and the risk of PAHs in tea were low concern to public health.

• 한국식품영양학회지
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• 제12권5호
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• pp.536-542
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• 1999

This study was undertaken to investgate status of veverage consumption and preference of beverage among growning generation in order to provide basic knowledge for nutrition education to be able to settle right food habit of Korean youth. Four hundred and sixty middle and high school students in Chunnam area were asked to fill out the questionaries. The results were summarized as follows : The subjects usually drank total 671.6ml/day, water 304.1ml soft drink 156.9 ml milk 110.5 ml, fruit juice 36.2 ml. vegetable juice 15.5ml coffee & tea 32.9 ml and Korean tea 26.5 ml The male drank 685.5 ml and the female drank 654.9 ml. The average amount of beverage consumption per a unit weight was total 28.5 ml and middle shool students drank more than high school students but it was about the same between the male and female. The students who have snacks very often drank more than those who sometimes have. The students who like a meat-diet drank much more than those who like a vegetable or mixed-diet, And the students who eat bread often drank more than those who have rice every mealtime. The preferences of beverage were high in orange juice water milk, lactobacillus, sikhea, while some Koran and alcohoic beverage were less preferred.