The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions

Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds. Polyphenols, being the main secondary metabolites in tea, are often considered the physiological markers determining a tea’s quality. Apart from the tea production process and tea components, brewing conditions can also influence the levels of antioxidants in tea. This study aimed to verify whether the brewing time of various tea types (5, 10 and 15 min) affects the level of extraction of antioxidant compounds into infusions and their antioxidant activity. We examined 11 types of tea: green leaf tea, green tea bags, white tea bags, black tea bags, red tea bags, black leaf tea, yerba mate, raspberry tea bags, butterfly pea flower (Clitoria ternatea) tea, white lychee plum tea and hibiscus flower tea. Total polyphenol (TPC), flavonoids and anthocyanins content, as well as determination of antiradical and antioxidant capacity with DPPH radical and ABTS radical cation, were determined using spectrophotometric assays. Due to the antioxidant activity of tea infusions, the optimum brewing time for green tea (leaf and bags), black tea (leaf and bags), butterfly pea flower tea, white tea, white lychee plum tea, raspberry tea and yerba mate is 15 min. Red tea brewing time should be ten minutes, and for hibiscus flower tea it should be five minutes. The results refer to the brewing temperature recommended by tea manufacturers

The Role of Beetroot Ingredients in the Prevention of Alzheimer’s Disease

Beets (Beta vulgaris L.) are a source of numerous bioactive compounds, including betalain pigments, phenols, and saponins. The bioactive compounds show neuroprotective properties due to their antioxidant activity (they protect cells against oxidative stress caused by the overaccumulation of reactive oxygen species), anti-inflammatory effects, and the ability to lower the activity of acetylcholinesterase. The most common pigment present in beetroot is betanin. Scientists have repeatedly demonstrated the antioxidant activity of this compound, which is capable of protecting the cell membrane of neurons against peroxidation. The phenolic compounds present in the root showed the same effect. Phenolic acids are the most prevalent group of such compounds, including gallic, ferulic, and vanillic acids. It has been shown that neurodegenerative diseases induced artificially (e.g., with sodium fluoride or trimethyltin chloride) are reversed by the administration of betanin. A similar protective effect has been demonstrated in streptozotocin-induced disease models. For example, the administration of vanillic acid improved spatial learning ability. Hence, processed beetroot (juices, jams, etc.) can offer viable benefits in preventing neurodegenerative diseases such as Alzheimer’s disease (AD). The following review presents a detailed summary of the current state of knowledge regarding the most important bioactive compounds present in beetroots and their applicability in AD prevention and support therapy

Changes in Anticholinesterase and Antioxidant Activities of Fruit Products during Storage

In this work, compotes, juices, and jams were produced using chokeberry, cherry, apricot, peach, apple (Idared and Champion), wild strawberry, or raspberry fruits. The anticholinesterase as well as antioxidant activities of fruits and preserves (freshly prepared and after 1, 5, and 10 months of storage) were compared. The loss (p p p p p p < 0.05)

Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals

Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon—16 g of salt per 1 litre of water) or unsalted water and (2) rinsing cooked pasta with running water affects the content of minerals. Thirty-five samples of six types of pasta were analysed. The content of minerals was determined using the ICP-OES method. Retention of minerals in the cooked pasta was calculated. Taking the culinary treatment into account, the intake of minerals with pasta was assessed for children, adolescents, and adults, and the values were compared with the recommendations for the population of Poland. The analysed culinary factors had a statistically significant influence on the content of minerals. Adding salt to water when cooking pasta significantly increased the content of Na in the product, which in turn was negatively correlated with the content of other minerals. When pasta was cooked in unsalted water, it contained less Na and more other minerals than pasta cooked in salted water. Rinsing of pasta reduced the content of all minerals. Pasta is an important source of Mg, Cu, and Mn in the diet of Poles. These ingredients are particularly important to ensure correct development and functioning of the human body. The best method of culinary treatment of pasta is cooking in unsalted water without rinsing

Honeys as Possible Sources of Cholinesterase Inhibitors

Alzheimer&rsquo;s disease (AD) is a progressive neurodegenerative disease characterised by low levels of the neurotransmitter (acetylcholine), oxidative stress, and inflammation of the central nervous system. The only currently available form of treatment entails the administration of AChE/BChE (acetylcholinesterase/butyrylcholinesterase) inhibitors to patients diagnosed with the disease. However, AD prevention is possible by administering the correct inhibitors with food. The aim of this study was to examine 19 types of honey in terms of their contents of cholinesterase inhibitors. The inhibition of AChE and BChE relative to the respective honey samples was evaluated using Ellman&rsquo;s colorimetric method, including the &ldquo;false-positive&rdquo; effect. The highest potential for AChE inhibition was observed in the case of thyme honey (21.17% inhibition), while goldenrod honey showed the highest capacity for BChE inhibition (33.89%). Our study showed that honeys may provide a rich source of cholinesterase inhibitors and, in this way, play a significant role in AD

Anti-Inflammatory, Antioxidant, and Neuroprotective Effects of Polyphenols&mdash;Polyphenols as an Element of Diet Therapy in Depressive Disorders

Depressive disorders can affect up to 350 million people worldwide, and in developed countries, the percentage of patients with depressive disorders may be as high as 10%. During depression, activation of pro-inflammatory pathways, mitochondrial dysfunction, increased markers of oxidative stress, and a reduction in the antioxidant effectiveness of the body are observed. It is estimated that approximately 30% of depressed patients do not respond to traditional pharmacological treatments. However, more and more attention is being paid to the influence of active ingredients in food on the course and risk of neurological disorders, including depression. The possibility of using foods containing polyphenols as an element of diet therapy in depression was analyzed in the review. The possibility of whether the consumption of products such as polyphenols could alleviate the course of depression or prevent the progression of it was also considered. Results from preclinical studies demonstrate the potential of phenolic compounds have the potential to reduce depressive behaviors by regulating factors related to oxidative stress, neuroinflammation, and modulation of the intestinal microbiota

Anti-Inflammatory, Antioxidant, and Neuroprotective Effects of Polyphenols—Polyphenols as an Element of Diet Therapy in Depressive Disorders

Depressive disorders can affect up to 350 million people worldwide, and in developed countries, the percentage of patients with depressive disorders may be as high as 10%. During depression, activation of pro-inflammatory pathways, mitochondrial dysfunction, increased markers of oxidative stress, and a reduction in the antioxidant effectiveness of the body are observed. It is estimated that approximately 30% of depressed patients do not respond to traditional pharmacological treatments. However, more and more attention is being paid to the influence of active ingredients in food on the course and risk of neurological disorders, including depression. The possibility of using foods containing polyphenols as an element of diet therapy in depression was analyzed in the review. The possibility of whether the consumption of products such as polyphenols could alleviate the course of depression or prevent the progression of it was also considered. Results from preclinical studies demonstrate the potential of phenolic compounds have the potential to reduce depressive behaviors by regulating factors related to oxidative stress, neuroinflammation, and modulation of the intestinal microbiota

Smoothies Reduce the “Bioaccessibility” of TiO₂ (E 171) in the Model of the In Vitro Gastrointestinal Tract

The food colorant E171 (TiO2) containing nano fractions can cause potential health problems. In the presented work, we used a “gastrointestinal tract” model (oral→large intestine) to “digest” a fruit smoothie in the presence of TiO2 nanoparticles and the Lactiplantibacillus plantarum B strain. The TiO2 migration was measured using the microfiltration membrane (0.2 µm; model of “TiO2 bioacessability”). We observed that the addition of the smoothie reduced the Ti content in the microfiltrate (reduced “bioacessability”) at the “mouth”, “stomach” and “large intestine” stages, probably due to the entrapment of Ti by the smoothie components. A significant decrease in Ti “bioaccessibility” at the “gastric” stage may have resulted from the agglomeration of nanoparticles at a low pH. Additionally, the presence of bacterial cells reduced the “bioaccessibility” at the “large intestine” stage. Microscopic imaging (SEM) revealed clear morphological changes to the bacterial cells in the presence of TiO2 (altered topography, shrunk-deformed cells with collapsed walls due to leakage of the content, indentations). Additionally, TiO2 significantly reduced the growth of the tested bacteria. It can be stated that the interactions (most probably entrapment) of TiO2 in the food matrix can occur during the digestion. This can influence the physicochemical properties, bioavailability and in vivo effect of TiO2. Research aimed at understanding the interactions between TiO2 and food components is in progress

Can Bioactive Compounds in Beetroot/Carrot Juice Have a Neuroprotective Effect? Morphological Studies of Neurons Immunoreactive to Calretinin of the Rat Hippocampus after Exposure to Cadmium

Cadmium ions (Cd2+) penetrate the blood–brain barrier and can, among other effects, influence intracellular calcium metabolism, leading to neurodegeneration. In the presented work, we estimated the effect of Cd2+ on the expression of calretinin in the neurons of the rat hippocampus and analyzed the reverse effect of freshly pressed beetroot/carrot juice in this context. In the 12-week lasting experiment, 32 8-week-old male Wistar rats were divided into four experimental groups (n = 8): the control group (C) received pure tap water; the Cd group (Cd)—received Cd2+ dissolved in tap water (5 mg Cd2+/kg b.w.); and two groups received beetroot/carrot juice: the BCJ group was administered only juice, and the Cd + BCJ group received juice with the addition of Cd2+ (5 mg Cd2+/kg b.w.). The exposition to low doses of Cd2+ caused a significant decrease in calretinin-immunoreactive (Cr-IR) neurons compared to the non-exposed groups. Moreover, the addition of Cd2+ to tap water reduced the numbers and length of Cr-IR nerve fibers. The negative effect of Cd2+ was significantly attenuated by the simultaneous supplementation of beetroot/carrot juice (Cd + BCJ). The study showed that the bioactive compounds in the beetroot/carrot juice can modulate Ca2+ levels in neurons, and thus, potentially act as a neuroprotective factor against neuronal damage