Colon cancer is the third leading cause of death in the US. Selected herbal teas and spices may reduce incidence of chronic diseases, including cancer. The objective of this study was to identify the effect of strawbe...Colon cancer is the third leading cause of death in the US. Selected herbal teas and spices may reduce incidence of chronic diseases, including cancer. The objective of this study was to identify the effect of strawberry leaf, raspberry leaf, hibiscus teas and cinnamon on azoxymethane (AOM)-induced aberrant crypt foci (ACF) in Fisher 344 male rats. After acclimatization period (1 wk), 49 male weanling rats were divided into 16 groups. Control (CON) group fed AIN-93G diet;15 treatment groups were administered control diet + strawberry leaf tea (STW), raspberry leaf tea (RAS), hibiscus tea (HIB), cinnamon (CIN), strawberry leaf tea + cinnamon (STW + CIN), raspberry leaf tea + cinnamon, (RAS + CIN), hibiscus tea + cinnamon (HIB + CIN), and strawberry leaf tea + raspberry leaf tea + hibiscus tea + cinnamon in combination (COM) at 2 levels each (teas added at 1% and 2%;CIN added at 2.5% and 5%). Rats received 24 mg/kg body weight AOM in saline s/c at 7 and 8 weeks of age. Animals received experimental diets until sacrificed by CO2 asphyxiation (17 weeks of age). ACF were enumerated in colons. Hepatic antioxidant enzymes were determined;superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX), and glutathione (GH). Treatment groups had reduction in ACF compared to CON (154). Lowest ACF observed in HIB 2% + CIN 5% (13.16) with 91.45% reduction compared to CON. ACF observed in treatment groups administered teas and cinnamon combinations were lower than those administered teas singly. SOD and CAT activities in rats administered treatment diets were higher than CON (13.63 U/mL, 0.95 umol·min-l·ml-1). Rats administered COM (20.65 U/mL) had highest SOD activity. CAT activity was 51.27% higher in rats administered HIB 2% (1.96 umol·min-l·ml-1). GPX activity ranged from 7.26 (STW 1% + CIN 2.5%) to 9.59 (STW 2%) umol·min-l·ml-1. Results suggest that herbal teas and spices may reduce the risk of colon cancer and improve antioxidant status;regular consumption may provide beneficial health effects.展开更多
Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of h...Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.展开更多
文摘Colon cancer is the third leading cause of death in the US. Selected herbal teas and spices may reduce incidence of chronic diseases, including cancer. The objective of this study was to identify the effect of strawberry leaf, raspberry leaf, hibiscus teas and cinnamon on azoxymethane (AOM)-induced aberrant crypt foci (ACF) in Fisher 344 male rats. After acclimatization period (1 wk), 49 male weanling rats were divided into 16 groups. Control (CON) group fed AIN-93G diet;15 treatment groups were administered control diet + strawberry leaf tea (STW), raspberry leaf tea (RAS), hibiscus tea (HIB), cinnamon (CIN), strawberry leaf tea + cinnamon (STW + CIN), raspberry leaf tea + cinnamon, (RAS + CIN), hibiscus tea + cinnamon (HIB + CIN), and strawberry leaf tea + raspberry leaf tea + hibiscus tea + cinnamon in combination (COM) at 2 levels each (teas added at 1% and 2%;CIN added at 2.5% and 5%). Rats received 24 mg/kg body weight AOM in saline s/c at 7 and 8 weeks of age. Animals received experimental diets until sacrificed by CO2 asphyxiation (17 weeks of age). ACF were enumerated in colons. Hepatic antioxidant enzymes were determined;superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX), and glutathione (GH). Treatment groups had reduction in ACF compared to CON (154). Lowest ACF observed in HIB 2% + CIN 5% (13.16) with 91.45% reduction compared to CON. ACF observed in treatment groups administered teas and cinnamon combinations were lower than those administered teas singly. SOD and CAT activities in rats administered treatment diets were higher than CON (13.63 U/mL, 0.95 umol·min-l·ml-1). Rats administered COM (20.65 U/mL) had highest SOD activity. CAT activity was 51.27% higher in rats administered HIB 2% (1.96 umol·min-l·ml-1). GPX activity ranged from 7.26 (STW 1% + CIN 2.5%) to 9.59 (STW 2%) umol·min-l·ml-1. Results suggest that herbal teas and spices may reduce the risk of colon cancer and improve antioxidant status;regular consumption may provide beneficial health effects.
文摘Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.
