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9 articles for “Camellia sinensis”
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An Amazing Herb with Extraordinary Payback: Camellia sinensis
Abstract: Camellia sinensis, commonly known as green tea, belongs to theaceae family. Herbal remedies are often perceived as being natural, therefore safe, but actually they are not free from adverse effects. Adverse effects of herbal medicine may be due to factors such as adulteration, substitution, contamination, misidentification, lack of standardization, incorrect preparation and dosage and inappropriate labeling. The major constituents of green tea are epicatechin (EC), epicatechin-3-gallate (ECG), epigallocatechin (EGC) and …
Published in Research and Reviews: A Journal of Pharmacology · Vol. 6, Issue 2, 2016 · pp. 1–12 Read article
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Antifungal Activity of Zero-valent Iron Nanoparticles Synthesized by Green Protocols Using Camellia sinensis Extract against Pathogenic Aspergillus Species
Abstract: Zero-valent iron nanoparticles with potential antifungal activity were synthesized following a green protocol using Camellia sinensis leaves extract. FeSO4.7H2O was reduced to black metallic iron by Camellia sinensis leaves extract. The green synthetic procedure without using any hazardous chemical reagents is hopeful which reduces the possibility of chemical pollution. The synthesized nanoparticles were characterized by UV/visible and fluorescence spectroscopies. The surface morphology, size, shape and particle distribution were studied using …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 8, Issue 3, 2017 · pp. 40–45 Read article
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Biochemical, Antimicrobial Characterization of Dooars Tea (Camellia sinensis) Clone during CTC Manufacturing
Abstract: Industrial manufacturing of CTC tea includes different stages. The polyphenol content catechins are oxidized from stage 1–4 (including withering, cutting/tearing, fermentation/oxidation and drying processes). The catechins are polymerized to tannins with the help of enzyme polyphenol oxidase (PPO), both classes of compounds show differential antioxidant (total flavonoid content, UV absorbing compounds content, antioxidant enzyme Phenylalanine ammonia lyase activity is changed), antimicrobial and therapeutic potentials, usually reduced in late (dried) stages. …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 5, Issue 2, 2015 · pp. 5–14 Read article
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Altitude Related Variation of Antioxidant Properties of Tea Leaf (Camellia sinensis)
Abstract: Places, in the high altitude are subject to higher UV radiation as compared to places of low altitude, provided they bear the same latitudinal location. Here, in this investigation, the oxidative stress and associated cell protection in tea plants growing in Mysore (12°30′ N 76°65′ E, 770 m) and Ooty (Dodabeta – 11°4090′ N, 76°6966′ E, 2623 m) has been studied. The UV radiation varies in these two places – …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 4, Issue 2, 2014 · pp. 1–6 Read article
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Herbal Immuno-modulators- Pros and Cons
Abstract: Recently, there has been a greater global focus on plant research, and a ton of data has accumulated to show the enormous potential of the medicinal plants used in various traditional systems. In actual practise, the majority of immunostimulants and immunosuppressants are cytotoxic medications with substantial side effects. In treating immune-related disorders, there is growing interest in using herbal medicines as multi-component agents to modulate the complex immune system and …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 10, Issue 3, 2023 · pp. 22–29 Read article
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A Review on Nutritional Benefits of the Black Tea
Abstract: Black tea, a cornerstone of global beverage culture, boasts a fascinating history and captivating journey from plant to cup. Derived from the Camellia sinensis plant, black tea distinguishes itself from its green tea cousin through a unique processing method. Unlike green tea, which undergoes minimal processing to preserve its fresh character, black tea undergoes full fermentation. This controlled oxidation process unlocks a deeper layer of flavor and aroma, resulting in …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 1, 2024 · pp. 21–27 Read article
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Performance of Artificial Neural Network for Tree Species Identification using Sentinel-2 Data
Abstract: Accurate land cover mapping, especially concerning vegetation, is crucial for effective land use policy planning and sustainable forest management. Hence, achieving accuracy in mapping requires a deep understanding of composition changes, vegetation conditions, and the spatial distribution of tree species. In the spatial context of tree species, it holds significant potential for applications including invasive species monitoring, delineating contaminated areas, and biodiversity conservation. However, traditional methods for tree species identification …
Published in Journal of Remote Sensing & GIS · Vol. 15, Issue 2, 2024 · pp. 12–21 Read article
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Non-chemical Management of Tea Diseases
Abstract: Tea (Camellia sinensis), one of the most industrial crops, involved in international trade and tariff is a host to wide array of pathogens. The growing pressure on chemical residue free tea is considered as most prioritized research agenda and hence nonchemical methods have immense significance in tea pest management. Use of botanicals and bioagents is perceived to offer a substantial resistance against pests and diseases by creating a plant defense …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 11, Issue 2, 2022 · pp. 1–7 Read article
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Studies on Different Qualitative Traits of Green Tea Grown in Nontraditional Area Processed by Oven Drying and Microwave Drying in Different Power Levels
Abstract: In this study, tea plants (Camellia sinensis L.) were grown in nontraditional region with different soil and climatic characteristics in the southern part of West Bengal. To study the effect of different drying methods for production of green tea is main focus of this paper. Green tea is produced by applying nominal heat treatment targeting to inactivate the polyphenol oxidase and peroxidase enzymes to retain the original polyphenol content. Therefore, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 9–15 Read article