What is probiotic drinks benefit?4 answersProbiotic drinks provide various health benefits, including improved digestion, enhanced immunity, prevention of cancer and diabetes, and maintenance of a healthy gut microbiota. These drinks contain live microorganisms, such as Lactobacillus, Bifidobacterium, and Enterococcus, which contribute to their probiotic properties. The consumption of probiotic beverages can alleviate lactose-intolerance symptoms, treat diarrhea, reduce symptoms of antibiotic treatment, alleviate symptoms of inflammatory bowel disease and irritable bowel syndrome, and enhance the immune response. Additionally, probiotic drinks can stabilize the electrical activity of the gastrointestinal tract, enhance intestinal peristalsis, and reduce colonization of opportunistic microorganisms in the vagina. Probiotic drinks can be prepared using non-dairy-based materials, making them suitable for consumers with allergies to dairy-based products and those following vegan or vegetarian diets. The addition of prebiotics, such as oligosaccharides and fiber, to probiotic beverages further enhances their health benefits by modulating the gut microbiota and improving human health.
What are the analysis methods for testing tea?4 answersAnalytical methods used for testing tea include spectroscopy technology such as near infrared spectroscopy (NIR), hyperspectral imaging (HSI), Raman spectroscopy, and fluorescence spectroscopy combined with machine learning and artificial intelligence algorithms. Ultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) is also used to detect the chemical constituents of tea flowers. Electronic nose (E-nose) is another method used to assess tea quality grades by detecting volatile components. Additionally, a 30-minute HPLC method has been developed for the separation and analysis of polyphenols and alkaloid compounds in tea extracts.
How does tea consumption impact health?4 answersTea consumption has been found to have various health benefits. Regular consumption of tea has been associated with a reduction in body fat and weight, as well as a decrease in the risk of obesity-related diseases such as type 2 diabetes mellitus and nonalcoholic fatty liver disease. Tea has also been linked to a decreased risk of bone disorders such as osteoarthritis, rheumatoid arthritis, and osteoporosis. In addition, tea, particularly green tea, has been shown to have positive effects on the oxidative status, inflammation, and autoimmune response of the body, making it a potential element of diet therapy for type 1 diabetes. Furthermore, the bioactive components in green tea, such as catechins, have been found to have anti-inflammatory, antioxidant, and neuroprotective effects, which may contribute to the prevention and treatment of various diseases, including cancer.
What are the key factors for the stability of probiotics in the tea base?5 answersThe key factors for the stability of probiotics in the tea base include acid and bile tolerance, heat tolerance, and susceptibility to green tea extracts. The retention of the recommended probiotic level in carrier food is also crucial for stability. Factors such as intrinsic and extrinsic factors, as well as the storage period, can affect the viability and stability of probiotics in functional foods. Encapsulation technology is a promising approach for improving the survival of probiotics in carrier foods, especially under thermal conditions. Additionally, the choice of probiotic strains plays a role in stability, as certain strains, such as Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus, have been found to remain viable in mate tea. Overall, understanding and addressing these factors are important for ensuring the stability of probiotics in tea-based products.
What are tea proteins?2 answersTea proteins are a class of plant proteins that play a role in diverse developmental processes. They are found in different tissues of the tea plant and are important regulators during the growth and development of the plant. Tea proteins have been identified and characterized in different types of tea, including green tea, oolong tea, and black tea. These proteins have been found to have foaming stability, emulsifying capacity, and oil absorption capacity, making them potentially useful as food-grade emulsifiers. Insects, such as the tea geometrid moth, also rely on tea proteins for chemosensory functions, including odorant recognition. Tea proteins, specifically tea tannins, have been found to interact with other proteins, which can have both positive and negative implications for health and food quality. Tea catechins, such as ECG and EGCG, have been shown to form precipitates with certain proteins, altering their nature and stability.
Does tea help with schizophrenia?7 answers