Tea

This study aimed to evaluate the effects of cosmetic formulations containing green tea (GT) and/or Ginkgo biloba (GB) extracts by preclinical and clinical studies. For the preclinical study, histological analysis was performed after 5 day-period of formulations application on the dorsum of hairless mice. For the clinical study, the formulations were applied on the forearm skin of 48 volunteers, and assessed before and after 3 hours and after a 15 and 30 day-period of application. Histological analysis showed that the formulation with GT (FGT) and the association of GT and GB (FBlend) significantly enhanced viable epidermis thickness and the number of cell layers, suggesting a moisturizing effect in skin deeper layers and increased cell renewal. The clinical efficacy studies showed that the extracts had a moisturizing effect and improved skin microrelief. In addition they synergistically acted on the skin elasticity and skin barrier function. In conclusion, the formulation containing...

A method was validated for the multi-residue analysis of 82 pesticides in grapes at ≤25 ng/g level. Berry samples (10 g) mixed with sodium sulphate (10 g) were extracted with ethyl acetate (10 mL); cleaned by dispersive solid phase extraction and the results were obtained by liquid chromatography–tandem mass spectrometry. Reduction in sample size and proportion of ethyl acetate for extraction did not affect accuracy or precision of analysis when compared to the reported methods and was also statistically similar to the QuEChERS technique. The method was rugged (HorRat < 0.5) with <20% measurement uncertainties. Limit of quantification was <10 ng/g with recoveries 70–120% for most pesticides. The method offers cheaper and safer alternative to typical multi-residue analysis methods for grape.

Till the 16th century tea was herbal drink which was as only known to the People of China, Tibet, Magnolia, Thailand and Japan. But the European merchants introduced it to the global world and brought tremendous changes to its taste and flavour. Though the Asian leaf was quite unknown to England till the 17th century but within 200 years of its introduction, the Britishers not only adopted the so-called herbal drink but it became the national drink of England. Tea became one of the most debatable culinary practices in the Pre modern European society for its nutritional aspects. However, till 19th century, only the Chinese variety of tea was known to the tea drinking world and the Chinse traders and farmers began to sell inferior quality of tea products to the European traders. Thus, the tea adulteration issue not only changed the marketing strategy of the Europeans but also changed the political economy of many Asian colonies including India. So far most of the existing tea literature mostly deals with the botanical aspects and its agricultural growth. So, in this paper an attempt has been made to understand the transition of tea from merely a medicinal drink to the fashionable drink. It also highlights the nutritional factors and psychological propaganda related to tea that influenced the English society throughout the 18th and 19th century. It tries to understand the changing nature of the business of European traders with China. It also tries to highlight how adulteration propaganda against the Chinese tea products helped in the emergence of tea markets in the British colonies.

There is growing concern that serious interactions are occurring between prescribed/over the counter and herbal medicines and that there is a lack of disclosure of herbal use by patients to doctors. This study explores women&#39;s perspectives about the safety of herbal remedies, herb-drug interactions and communication with doctors about herbal medicines. Qualitative, cross-sectional study, with purposive sampling which took place in Cheshire, UK. Eighteen in depth semi-structured interviews were conducted with female herbal medicine users aged 18 years and above. The large majority did not inform their GPs of their use of herbal medicines. This was due to lack of physician enquiry, perception of importance and fear of a negative response. Several women were not aware that herbal remedies could interact with prescribed or over the counter medicines. Of the women who had experienced adverse effects none had reported them, believing them of low importance. The women had little knowle...

Tea and herbal infusions have been studied for their polyphenolic content, antioxidant activity and phenolic profile. The total phenolics recovered by ethyl acetate from the water extract, were determined by the Folin–Ciocalteu procedure and ranged from 88.1 ± 0.42 (Greek ...

En un contexto de confinamiento domiciliario obligatorio provocado por el estado de alarma por la pandemia del virus COVID-19, se lleva a cabo una intervención educativa con la participación de un niño de siete años de edad con Trastorno del Espectro Autista. Durante ocho semanas se realizan una serie de tareas correspondientes a las asignaturas de matemáticas y castellano, confeccionando para la mitad de ellas videos instruccionales para su correcta resolución, con la participación protagonista del niño en cuestión. Se realizan dos pruebas evaluativas de desempeño, transcurridas cuatro semanas y una vez completadas las ocho previstas. Paralelamente, se miden los comportamientos disruptivos presentados por el niño durante las sesiones. Los resultados obtenidos sugieren mejoras significativas en el desempeño del niño en ambas asignaturas para aquellas tareas de las que se ha completado video instruccional asociado, sin que se pueda establecer una correlación entre la evolución de sus comportamientos disruptivos durante la realización de las mismas y esta estrategia educativa.

The effect of Tochu tea, which is an aqueous extract of Eucommia ulmoides leaves and a popular-beverage in Japan, on the urine mutagenicity before and after ingestion of raw fish and cooked beef was studied using Salmonella typhimurium YG1024. Urines were collected from seven healthy, non-smoking Japanese women before and after ingestion of raw fish and cooked beef. In experiment 1,3 were in a control group and 4 were in a Tochu tea-drinking group (2000 ml per day). The mutagenicity of urine from the Tochu tea-drinking group was much lower. In experiment 2 the 7 women switched groups; the tea-drinking group became the control group, and the control group became the Tochu tea-drinking group. Again, the mutagenicity of urine collected from the Tochu tea-drinking group was much lower. These results suggest that the decrease in the mutagenicity of the urine from the Tochu tea-drinking group was due to the intake of Tochu tea, but not to individual differences. Thus, the ingestion of Toc...

Tea and coòee are very popular beverages but are oven served too hot and do not stay warmfor long periods of time. A phase change material (PCM) can be used eòectively as a passive heat storage method since it can absorb large quantities of latent heat. Preheating is not required since it absorbs heat at temperatures at which the liquid cannot be drunk. he use of such materials in combination with liquid containers (a thermos and a cup) is investigated. Two PCM materials, a paraõn wax (Tfus=55,84 XC) and sodium acetate trihydrate (Tfus=58 XC) are experimented. Results show that using these materials in a thermos, a liquid can be cooled to Optimum Temperature (topt=60 XC) up to 95% faster and the optimum drinking temperature range, deûned between 60 and 50 XC, can be kept around 50% longer. For a cup, results are dependent on the intended use, but are generally discordant since the absence of proper thermal isolation hinders the heat absorption process of the PCM. A business model and a macro and micro environment analysis are also performed and show amarket with an high interest towards these kind of products. Finally, a possible design for the thermos and PCMcontainers is also proposed and is determined ûnancially viable.

Brazil is one of the world&#39;s largest food producers. Adulteration of foods is often reported and represent an important potential threat to food safety. Because of this, reduction of the vulnerability of foods to adulteration is of high priority to Brazil. This study analyzes economically motivated food fraud and adulterations in Brazil between 2007 and 2017, based on academic journal reports. In addition, alternatives are proposed to minimize these incidents through good practices, traceability systems and the development of methods to detect food fraud and adulteration. Complex supply chains for foods of animal origin, such as milk and dairy products, were the main targets of food fraud and adulterations. Other products prone to fraudulent activities were vegetable oils, especially olive oil, which are high value products. Meat and fish, as well as their respective by-products, were also involved in some food fraud and adulteration, especially substitution. Cases of extraneous...

Purpose: To study luminescence, reflectance, and color stability of dental composites and ceramics. Materials and Methods: IPS e.max, IPS Classic, Gradia, and Sinfony materials were tested, both unpolished (as-cast) and polished specimens. Coffee, tea, red wine, and distilled water (control) were used as staining drinks. Disk-shaped specimens were soaked in the staining drinks for up to 5 days. Color was measured by a colorimeter. Fluorescence was recorded using a spectrofluorometer, in the front-face geometry. Time-resolved fluorescence spectra were recorded using a laser nanosecond spectrofluorometer. Results: The exposure of the examined dental materials to staining drinks caused changes in color of the composites and ceramics, with the polished specimens exhibiting significantly lower color changes as compared to unpolished specimens. Composites exhibited lower color stability as compared to ceramic materials. Water also caused perceptible color changes in most materials. The ma...

Sage (Salvia fruticosa L.), anise (Pimpinella anisum L.), Hawthorn (Crataegus orientalis), rosemary (Rosmarinus officinalis L.), mountain tea (Sideritis spp), basil (Ocimum basilicum L.), lime flower (Tilia cordata), nettle (Urtica dioica L.), thyme (Thymbra spicata), coriander (Coriandrum sativum L.), rosehip (Rosa canina L.), mentha (Mentha piperita L.), balm (Melissa officinalis L.), tea (Camelia sinensis L.) (Black and green), sena leaf (Casia angustifolia), camomile (Matricaria chamomilla), tarragon (Artemisia dracunculus L.), cinnamon (Cinnamomum casia) and fennel (Foeniculum vulgare L.) were used as plant material in this study. Decoction was applied to R. canina, A. dracunculus and C. casia, and infusion was applied to other plant materials. Ten, 15 and 20 min were used as a time parameter for both infusion and decection. Inductive coupled plasma atomic emission spectrometry (ICP-AEs) has been used for the determination of the elements in all infusions, decoctions and plant material.The Fe (1295.65 ppm) and Mg (3178.74 ppm) of M. officinalis, P (12698.05 ppm) and Pb (3.85 ppm) of green tea, Ca (19685.70 ppm) of C. orientalis, K (29167.53 ppm), Cu (12.18 ppm) and Na (2563.86 ppm) of C. casia, Zn (26.00 ppm) of M. chamomille and Se (23.53 ppm) contents of C. sativum were higher than the other plant materials.Ca (28.621 mg/100 ml) was the highest in concentration in the infusion of C. angustifolia for 10, 15 and 20 min. Ca could not be found in black and green teas. K (231.390 mg/100 ml) and P (24.857 mg/100 ml) contents were the highest in A. dracunculus tea. Mg (16.230 mg/100 ml) content of O. basilicum was determined as the highest.In general, the minerals that difuse to the tea at higher concentrations at the 10th minute were Ag, B, Cu, Co, Fe, ln and Zn, at the 15th minute were Ag, B, Cu, Co, K, ln and Zn and at the 20th minute were Ag, B, Cu, Co, ln, Fe and K. As a result, 10 min was the optimum time for getting the minerals into the tea, and it is apparent that plants and teas are good sources of the minerals.

Aqueous extract of natural dye, tea was dyed on the wool fabric with dark brown for 2% and 5% shade. The tea containing tannins as the main colorant species to produce different shade with different mordant salts. The mordant salts Alum, CuSO4, FeSO4, ZnSO4, Na2SO4, and MgSO4 were used to dye fabric using three different dyeing methods: pre-mordanting, meta-mordanting and post-mordanting. The color of the fabric was investigated on Data Color matching system in terms of K/S and CIE Lab-color difference values. The post-mordanting method gave the great depth of shade of natural dye tea with 2% and 5% shade, it also give good light fastness and wash fastness properties. Copper was found as a good mordant to achieve the best results with transition metal ions effect. Deep shades (K/S = 17.50) were obtained for original sample of 5% with color difference ΔE value is 0.17, as compare to 2% original sample of tea of light brown shades (K/S = 10.50) with color difference ΔE value is 0.50 under maintained temperature at 85 °C for 35 min of dyeing.

El presente artículo pretende analizar una experiencia piloto sobre la inclusión educativa desde la primera
infancia  a  niños  y  niñas  en  situación  de  discapacidad  realizada  en  Uruguay.  La  misma  consistió  en  la
participación de Asistentes Personales, en Cent
ros de Atención a la Infancia y la Familia (CAIF), integrándose  al  equipo  educativo  del  Centro,  siendo  previamente  seleccionados  y  capacitados  para  la  experiencia.  Se presenta el contexto legal en el que se produce y se plantean argumentos conceptuales que
sostienen el proyecto. Para reflexionar sobre la experiencia se decide explorar la opinión de los propios participantes del proceso, en calidad de informantes clave. Se utiliza una metodología cualitativa, aplicando entrevistas semi-estructuradas  tanto  a las  Asistentes  Personales  como  a  los  demás  integrantes  del  equipo  técnico.La información obtenida se centra en analizar fundamentalmente dos tópicos, por un lado el rol de los Asistentes Personales -en tanto profesión emergente en el país - y por otro los aspectos institucionales que favorecen u obstaculizan los procesos de inclusión educativa en niños/as pequeños.

This paper traces the historical antecedents and influences
on modern Chinese tea arts. What is now commonly known as
gongfucha, which has become the standard Chinese tea ceremony,
was originally a regional custom from the Chaozhou area of
China. Through the twentieth century this custom was first taken
up by Taiwanese pioneers, repackaged as an element of quintessential
Chinese culture, and then exported back to mainland China
since the 1980s. During this process of the reimagination of the
Chaozhou practice of gongfucha, foreign elements of the Japanese
tea ceremony, especially influences from senchadō, were included.
As it becomes adopted throughout China as a new national custom,
however, this foreign contribution is obscured and forgotten,
and replaced with a national narrative that emphasizes links to
the past.

Autores: Fabrizia Miranda de Alvarenga Dias, Daniele Fernandes Rodrigues Carlos Henrique Medeiros de Souza

O presente estudo emerge como instrumento norteador para aqueles que lidam com crianças autistas,  pois traz um comparativo realizado entre os aplicativos móveis específicos para esses indivíduos, visando facilitar a vida de pais e terapeutas na busca desses recursos, justamente, por ter elencado as principais características que devem ser observadas em um aplicativo móvel para dar suporte a crianças autistas.

ISBN: 978-65-88285-60-2

DOI: 10.31560/pimentacultural/2020.602

Sokolov I.A. Tea and tea trade in Russia: 1790 – 1919: [Monograph]. – Prod. the 2nd, reslave. and additional – M, 2012. – 499 pages. – ISBN 978-5-9973-2074-4 (demo)

This monograph is the first complex history work about tea and tea trade in the Russian empire in XIX – beginning ХХ centuries.
The book mentions history of occurrence of tea to Russia, its distribution on empire territory. The analysis of process of distribution of tea drinking in various social strata is held.
The system analysis of tea as Russian sociocultural phenomenon is given. Attempts of struggle against tea, dynamics of relations of Russian Church to tea, a tea role in household culture and influence of this product on Russian are considered. The tea place in struggle for sobriety is in detail considered.
The big place is given consideration of process of formation of tea trade and formation of the all-Russian market of tea. Accumulation of capitals on trade in tea and their overflowing in the industry is shown. Process of formation of merchant dynasties, change of patterns of ownership of firms is tracked. Exhibition trade in tea is shown.
The big place is given the analysis of advertising innovations of the firms trading in tea. Research is supplied by the extensive bibliography, a terminological directory on tea trade, the index of the prices for tea. The data about real estate tea traders in Moscow is presented.
Influence of trade by tea on economy, external and internal policy of the Russian empire, culture, linguistics and other spheres of life of a society is analyzed.
This book will be useful for experts of Russian history, genealogy, searches of capitalist relations, economists, sociologists and others.

Монография создаёт целостную картину проникновения чая в Россию и его распространения по территории империи с конца XVIII века до первых лет советской власти в ХХ веке. Исследование построено на анализе огромного массива научной литературы и архивных материалов, содержит богатый статистический материал, блок терминологии, библиографический блок. Книга рассчитана как на специалистов по истории России, так и на широкий круг читателей. Значительная часть материала данной монографии будет востребована историками, экономистами, социологами, культурологами, работниками пищевой промышленности, краеведами, сфрагистами, учителями средних и высших учебных заведений, специалистами в области рекламы и генеалогии.

Tea leaves are known for its antibacterial activity against many microorganisms. In this study we attempted to describe the synergistic antimicrobial activity of tea and antibiotics against enteropathogens. Antimicrobial activity of boiled water tea extract and organic solvent extract were studied against Salmonella typhimurium 1402/84, S. typhi, S. typhi Ty2a, Shigella dysenteriae, Yersinia enterocolitica C770, and Escherichia coli (EPEC P2 1265) determining minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and death rate kinetics at MBC of tea extract in presence of subinhibitory concentration of antibiotic. Both green tea or black tea extracts effectively inhibited the growth of S. typhimurium 1402/84, S. typhi, S. typhi Ty2a, S. dysenteriae, Y. enterocolitica C770, and E.coli (EPEC P2 1265). However, the growth inhibitory concentration of tea extract was lower for green tea as compared to black tea extract. Antimicrobial activity of green tea tea m...