An extended evidence-base has evaluated the role of nutrition in sports and fitness. The roles of hydration are also well covered but within this the specific roles of tea are not yet discussed widely. Subsequently, the present scoping review aims to evaluate the potential roles of tea in relation to aspects of sports and fitness performance. Searches for human observational studies and clinical trials were undertaken in PubMed. gov, Science Direct and Google Scholar databases. Sixteen relevant publications were identified with five focusing on outcomes related to body weight, composition, adiposity, or fat oxidation. Other reported outcomes included strength, muscle strength, or mass, oxidative/antioxidant and hydration status, salivary antibacterial capacity, and balance performance. Evidence appeared strongest for green and matcha tea with the typical ingestion of 2 to 3 cups daily being associated with improved body composition, antioxidant profile, sleep quality (low caffeine green tea), salivary defence mechanisms against microbial pathogens and reduced adiposity. From a general stance tea drinking could be an alternative beverage choice for those keeping active, providing a source of fluids and polyphenols. Older populations, those undertaking activities in colder climates, or for prolonged durations e.g., long-distance walking may benefit from personalised hydration programmes that could involve tea drinking. Larger and longer randomised controlled trials using tea in beverage form rather than as extracts or supplements are now warranted to further advance science in this field.
{"title":"Tea for Sport and Fitness: A Scoping Review","authors":"D. E, B. T, J. G","doi":"10.16966/2470-6086.174","DOIUrl":"https://doi.org/10.16966/2470-6086.174","url":null,"abstract":"An extended evidence-base has evaluated the role of nutrition in sports and fitness. The roles of hydration are also well covered but within this the specific roles of tea are not yet discussed widely. Subsequently, the present scoping review aims to evaluate the potential roles of tea in relation to aspects of sports and fitness performance. Searches for human observational studies and clinical trials were undertaken in PubMed. gov, Science Direct and Google Scholar databases. Sixteen relevant publications were identified with five focusing on outcomes related to body weight, composition, adiposity, or fat oxidation. Other reported outcomes included strength, muscle strength, or mass, oxidative/antioxidant and hydration status, salivary antibacterial capacity, and balance performance. Evidence appeared strongest for green and matcha tea with the typical ingestion of 2 to 3 cups daily being associated with improved body composition, antioxidant profile, sleep quality (low caffeine green tea), salivary defence mechanisms against microbial pathogens and reduced adiposity. From a general stance tea drinking could be an alternative beverage choice for those keeping active, providing a source of fluids and polyphenols. Older populations, those undertaking activities in colder climates, or for prolonged durations e.g., long-distance walking may benefit from personalised hydration programmes that could involve tea drinking. Larger and longer randomised controlled trials using tea in beverage form rather than as extracts or supplements are now warranted to further advance science in this field.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127820577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background/Objective: Meat products are one of the most valuable foods for human consumption. However, meat products may also act as a source of food borne pathogens including Aeromonas species which caused a serious threat to a public health concern. This study aimed to investigate the prevalence and virulence characteristics of Aeromonas species isolated from meat products in Egypt.
{"title":"Prevalence and Characterization of Aeromonas Spp. Isolated from Some Meat Products in Egypt","authors":"E. Zh., Zahran Rn, Shaw Rr","doi":"10.16966/2470-6086.170","DOIUrl":"https://doi.org/10.16966/2470-6086.170","url":null,"abstract":"Background/Objective: Meat products are one of the most valuable foods for human consumption. However, meat products may also act as a source of food borne pathogens including Aeromonas species which caused a serious threat to a public health concern. This study aimed to investigate the prevalence and virulence characteristics of Aeromonas species isolated from meat products in Egypt.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126828320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tea is popular global beverage and abundant provider of biologically active plant molecules which have been attributed to its health properties. Relationships between tea drinking and certain aspects of health have been the subject of past reviews. The present systematic review focuses on tea consumption in relation to psychological stress and the challenges of stress and anxiety on sleep health. Publications were searched up to 21st September 2022, in the PubMed database along with references of original articles. Thirty-three publications were included in the main review-17 human trials and 16 mechanistic studies. Human trials were graded to assess quality using the Jadad scale. Overall, a growing body of evidence suggests that tea (including green and oolong) and herbal infusions, at relatively low intakes (around 1 to 2 cups daily), could help to facilitate sleep, alleviate psychological stress and anxiety, primarily by facilitating relaxation. Evidence for black tea, German Chamomile, Lavender, Rose, Jasmine, and Passionflower tea is emerging and looks promising. Ongoing research is needed in the form of randomised controlled trials to build on these provisional findings.
{"title":"Tea and Herbal Infusions, Psychological Stress, Anxiety & Sleep Health: A Systematic Review of Human Trials & Mechanistic Studies","authors":"D. E, B. T, E. J","doi":"10.16966/2470-6086.182","DOIUrl":"https://doi.org/10.16966/2470-6086.182","url":null,"abstract":"Tea is popular global beverage and abundant provider of biologically active plant molecules which have been attributed to its health properties. Relationships between tea drinking and certain aspects of health have been the subject of past reviews. The present systematic review focuses on tea consumption in relation to psychological stress and the challenges of stress and anxiety on sleep health. Publications were searched up to 21st September 2022, in the PubMed database along with references of original articles. Thirty-three publications were included in the main review-17 human trials and 16 mechanistic studies. Human trials were graded to assess quality using the Jadad scale. Overall, a growing body of evidence suggests that tea (including green and oolong) and herbal infusions, at relatively low intakes (around 1 to 2 cups daily), could help to facilitate sleep, alleviate psychological stress and anxiety, primarily by facilitating relaxation. Evidence for black tea, German Chamomile, Lavender, Rose, Jasmine, and Passionflower tea is emerging and looks promising. Ongoing research is needed in the form of randomised controlled trials to build on these provisional findings.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121298655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Amaranth sorghum grains complementary food is a nutrient dense dry food product for infants and young children. It is prone to moisture absorption from the environment and fat oxidation depending on packaging and storage condition due to its low moisture content and high level of unsaturated fat. In this study, amaranth sorghum grains complementary food was stored in three types of packaging material namely, kraft paper, kraft paper with polyethylene lining and aluminium pouch being the commonly used packaging materials for dry complementary foods in Kenya. These packaged samples were stored at ambient, 25°C, 60% relative humidity and 35°C, 75% relative humidity for 180 days. The moisture content of the product and the peroxide value of the oil extracted from the product were determined using the standard methods at an interval of 45 days for 180 days. The initial peroxide value of the product at day zero was 0.48 meq O 2 Kg -1 while its moisture content was 3.7% on dry weight basis. Over the 180 days of storage, aluminium pouch was the most effective package in controlling increase in moisture content and peroxide value in comparison to the other two packages. Samples stored at 35°C, 75% RH had a shorter shelf life compared to those stored at 25°C, 60% RH and ambient conditions. It is recommended that the product should be stored below 25°C and packaged in aluminium pouch to achieve a longer shelf life. Linear equation of a plot of PV (meqO 2 /kg) versus time in days
苋菜高粱辅食是一种营养丰富的婴幼儿干粮产品。由于其水分含量低，不饱和脂肪含量高，根据包装和储存条件的不同，容易从环境中吸收水分和脂肪氧化。在本研究中，苋菜高粱杂粮辅食采用牛皮纸、聚乙烯衬里牛皮纸和铝袋三种包装材料进行储存，这三种包装材料是肯尼亚干燥辅食常用的包装材料。这些包装好的样品在环境相对湿度为25°C, 60%和35°C, 75%的环境中保存180天。用标准方法测定产品的水分含量和从产品中提取的油的过氧化值，每隔45天测定180天。产品在第0天的初始过氧化值为0.48 meq O 2 Kg -1，其干重含水量为3.7%。在180天的贮藏过程中，与其他两种包装相比，铝袋包装在控制水分含量和过氧化值的增加方面最有效。在35°C, 75% RH条件下储存的样品比在25°C, 60% RH和环境条件下储存的样品保质期短。建议将产品保存在25℃以下，并包装在铝袋中，以获得更长的保质期。PV (meqo2 /kg)与时间(以天为单位)的线性方程
{"title":"Use of Peroxide Value and Moisture Content as a Measure of Quality for Amaranth-Sorghum Grains Based Complementary Food","authors":"Gichau Aw, J. Okoth, A. Makokha, Wanjala Gw","doi":"10.16966/2470-6086.162","DOIUrl":"https://doi.org/10.16966/2470-6086.162","url":null,"abstract":"Amaranth sorghum grains complementary food is a nutrient dense dry food product for infants and young children. It is prone to moisture absorption from the environment and fat oxidation depending on packaging and storage condition due to its low moisture content and high level of unsaturated fat. In this study, amaranth sorghum grains complementary food was stored in three types of packaging material namely, kraft paper, kraft paper with polyethylene lining and aluminium pouch being the commonly used packaging materials for dry complementary foods in Kenya. These packaged samples were stored at ambient, 25°C, 60% relative humidity and 35°C, 75% relative humidity for 180 days. The moisture content of the product and the peroxide value of the oil extracted from the product were determined using the standard methods at an interval of 45 days for 180 days. The initial peroxide value of the product at day zero was 0.48 meq O 2 Kg -1 while its moisture content was 3.7% on dry weight basis. Over the 180 days of storage, aluminium pouch was the most effective package in controlling increase in moisture content and peroxide value in comparison to the other two packages. Samples stored at 35°C, 75% RH had a shorter shelf life compared to those stored at 25°C, 60% RH and ambient conditions. It is recommended that the product should be stored below 25°C and packaged in aluminium pouch to achieve a longer shelf life. Linear equation of a plot of PV (meqO 2 /kg) versus time in days","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"81 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113962459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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