DOCSLIB.ORG

So, What Is Jun Anyway?

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
So, What Is Jun Anyway? So, what is Jun anyway? Welcome to the Nutritious Himalayas, where it was brewed by warrior nomads who roamed the high grasslands of Tibet. Each World of Jun! tribe had their own individual “brew” that was I am truly honored to introduce you to this im- fermented with local fruits, herbs and spices that mensely complicated, but elegantly simple, ancient were native to their specific beverage known as Jun. Sandor Katz’s wonderful Organic Cherries region. Because they anthology “The Art of Fermentation” states “...some were nomadic, they websites claim that it comes from Tibet, where it has roamed constantly, been made for 1,000 years; unfortunately, books on and intermingled Tibetan food, and even a specialized book on Hima- with other clans and layan ferments, contain no mention of Jun.” traded brewing secrets and recipes. Shrouded with mys- ticism and mystery, Does my Jun contain alcohol? Jun tea is a fermented Jun is a fermented beverage. The alcohol level of tonic made of green Mystic Jun’s Organic Dark Cherry/Pomegranate is tea and honey. While 0.59%. The primary fermentation (pre-fruit flavors) Kombucha tea lines will normally be less than .5%. After we remove the shelves of natural the SCOBY and add herbs or fruits to the secondary foods markets, Jun Some simple answers to some fermentation, it increases the alcohol content tea is still relatively slightly, as the naturally occurring sugars reactivate unknown – hidden Frequently Asked Questions: the yeast, causing CO2 and slightly more alcohol to away for only the true SCOBY with green tea & honey So, What is Jun...really? be created. We have our Jun tested at a commercial seekers of health to laboratory to insure purity, and test the pH level (pH discover. There is a wonderful delicacy to Jun tea Jun is known as the “lipstick-wearing sister”of is a measure of the acidity or alkalinity of a solution) that Kombucha lacks. Where Kombucha is forceful, Kombucha, or the “Champagne of All Kombuchas”– of each batch four times, to ensure a consistent, Jun is soft. Where Kombucha is dark, Jun is light. a delicious and life-giving drink that is brewed by delicious product. They often oppose each other, yet they are also very fermenting raw honey, tea, water and a SCOBY alike. (Symbiotic Culture Of Bacteria and Yeast). So, simply put, Jun is a fermented and carbonated tea, loaded So, by taking your first sip of this ancient elixir, with good bacteria and yeast...an ancient elixir you are beginning a journey consumed for thousands of years by civilizations all that there may be no escape around the planet. The most common benefits of from...the path is shrouded Jun can include better digestion, increased energy, in shadow, and filled with ru- and a clearer, more focused mind. Brewed and Distributed by: mors of power and longevity. Mystic Jun LLC, I wish you all the strength Organic Blueberries 2510 47th Street, Boulder, CO 80301 and joy associated with a beverage of this caliber, Where does Jun come from? www.mysticjun.com who’s secrets of passion and fortitude are revealed Jun is rumored (there is no substantiated country only to those most deserving. of origin) to have first been talked about in the This information is provided for educational purposes only and does not constitute medical advice. Always seek the advice of your physician or qualified healthcare provider with any questions or concerns about your health. Check with your doctor before beginning any fermented food program. Never disregard seeking medical advice because of something you have read in this article or the internet. So, what is Jun anyway? Why should I drink Jun? order to obtain the maximum benefits of antioxidants. Boosting your antioxidant intake can Drinking Jun can promote better health by detoxi- help provide added protection for the body against: fying and improving the efficiency of your digestive • Heart problems system, which boosts your immunity. All fermented • Eye problems foods are good for you in this regard – let your • Memory problems Organic Raspberries palate help you decide which • Mood disorders ones are a good fit for you! • Immune system problems1 How much Jun should Is Jun the same as Kombucha? I drink? Jun is a honey-based version of Kombucha, and is It is recommended to begin drink- lighter and has a slightly sweeter taste, with more ing 4-6 oz on an empty stomach once a day, exotic qualities. The fact remains that Jun is still a followed by plenty of water to flush the toxins. Over relatively unknown quantity with a deep mystery time, you can increase your intake as your body and reverence surrounding it. It’s not something craves it. that you can find readily available, but if you are Should I refrigerate my Jun? The manufacturing process for sugar often elimi- curious and want to know more about Jun, please nates many healthy components, such as protein, try all of our wonderful flavors, and find the one Yes! Your Jun is a living, breathing organism, that vitamins, minerals, organic acids, and nitrogen that whispers to you! grows and matures the older it gets. It has gone elements. Honey has a glycemic index that is lower through two fermentation cycles at room tempera- If you are seeking alternatives to sugary, unhealth- than sugar and this means it’s absorbed at a slower ture. If you leave your Jun at room temperature, the ful carbonated beverages such as soda and sports rate compared to sugar. reactivated yeast will continue to eat the sugars drinks, which often contain artificial flavors, colors, and produce more carbonation, that will give you a Does Mystic Jun have sweeteners, preservatives, and a high calorie tarter, more sour taste. If the tart taste offends you, antioxidants? content, try this beverage and discover a path to a healthy digestive and immune system. add honey or unrefined coconut sugar, 1 teaspoon Mystic Jun is at a time, until it suits your palette. delicious all by itself, Organic Goji Berries For questions or more information about our Why honey instead of sugar? but to ensure a product that delivers the maximum products, please email us at michael@mysticjun. benefit to the consumer, we load our Jun up with com Honey is regarded as a up to eighteen different organic antioxidants, natural product while sugar including Chaga Tea, Cardamom Seeds, Goji Berries, is a man-made, highly Maca Powder, Dandelion Root, and more. processed product. Both of these sweet- The human body naturally produces free radicals Brewed and Distributed by: eners have glucose and and the antioxidants to counteract their damaging Mystic Jun LLC, fructose in them. In effects. However, in most cases, free radicals far 2510 47th Street, Boulder, CO 80301 Raw Honey granulated sugar, the outnumber the naturally occurring antioxidants. In www.mysticjun.com glucose and fructose are bonded together, but these order to maintain the balance, a continual supply components in honey are separate. of external sources of antioxidants is necessary in This information is provided for educational purposes only and does not constitute medical advice. Always seek the advice of your physician or qualified healthcare provider with any questions or concerns about your health. Check with your doctor before beginning any fermented food program. Never disregard seeking medical advice because of something you have read in this article or the internet. 1 http://www.nutrex-hawaii.com/benefits-of-antioxidants.
Load more

Recommended publications
  • A Review of the Role of Green Tea (Camellia Sinensis) in Antiphotoaging, Stress Resistance, Neuroprotection, and Autophagy
    nutrients Review A Review of the Role of Green Tea (Camellia sinensis) in Antiphotoaging, Stress Resistance, Neuroprotection, and Autophagy Mani Iyer Prasanth 1, Bhagavathi Sundaram Sivamaruthi 2 , Chaiyavat Chaiyasut 2 and Tewin Tencomnao 1,* 1 Age-Related Inflammation and Degeneration Research Unit, Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; [email protected] 2 Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; [email protected] (B.S.S.); [email protected] (C.C.) * Correspondence: [email protected]; Tel.: +66-22-181-081; Fax: +66-22-181-082 Received: 13 January 2019; Accepted: 19 February 2019; Published: 23 February 2019 Abstract: Tea is one of the most widely consumed beverages worldwide, and is available in various forms. Green tea is richer in antioxidants compared to other forms of tea. Tea is composed of polyphenols, caffeine, minerals, and trace amounts of vitamins, amino acids, and carbohydrates. The composition of the tea varies depending on the fermentation process employed to produce it. The phytochemicals present in green tea are known to stimulate the central nervous system and maintain overall health in humans. Skin aging is a complex process mediated by intrinsic factors such as senescence, along with extrinsic damage induced by external factors such as chronic exposure to ultraviolet (UV) irradiation—A process known as photoaging—Which can lead to erythema, edema, sunburn, hyperplasia, premature aging, and the development of non-melanoma and melanoma skin cancers. UV can cause skin damage either directly, through absorption of energy by biomolecules, or indirectly, by increased production of reactive oxygen species (ROS) and reactive nitrogen species (RNS).
    [Show full text]
  • Formulation of Transfersomal Green Tea (Camellia Sinensis L. Kuntze) Leaves Extract Cream and in Vitro Penetration Study Using Franz Diffussion Cell
    J Young Pharm, 2018; 10(2) Suppl: s63-s68 A multifaceted peer reviewed journal in the field of Pharmacy Original Article www.jyoungpharm.org | www.phcog.net Formulation of Transfersomal Green Tea (Camellia sinensis L. Kuntze) Leaves Extract Cream and in vitro Penetration Study Using Franz Diffussion Cell Delly Ramadon*, Marsha Harme, Effionora Anwar Laboratory of Pharmaceutics and Pharmaceutical Technology Development, Faculty of Pharmacy, Universitas Indonesia, Depok, 16424, INDONESIA. ABSTRACT Introduction: Green tea is a natural ingredient that contains polypheno- index of 0.214, a zeta potential at -48.2 ± 1.78 mV, and the highest en- lic compounds in the form of catechin derivatives known as epigallocat- trapment efficiency of 49.36 ± 4.03%. The cumulative amount of EGCG echin gallate (EGCG). It has an antioxidant activity that is beneficial for penetrated from transfersomal and non transfersomal cream were 1003.61 body health. However, EGCG has a considerable molecular weight and ± 157.93 μg/cm2 and 400.09 ± 47.53 μg/cm2, respectively (P<0.05). high hydrophilicity resulting in the difficulty of skin penetration. The aim Conclusion: To summarize, this study demonstrated that formulation of of this study was to improve EGCG penetration through the skin by us- green tea leaves extract into a transfersomal cream dosage form could ing the formation of lipid nanovesicles, called transfersomes, that was increase the amount of EGCG penetrated through the skin. formulated into a cream dosage form. Methods: Transfersomes were prepared by thin layer hydration method in three formulations with differ- Key words: Cream, Epigallocatechin gallate, Franz diffusion cell, Green tea ent concentration of phospholipid and surfactant.
    [Show full text]
  • Draft Genome Sequence of Camellia Sinensis Var. Sinensis Provides
    Draft genome sequence of Camellia sinensis var. PNAS PLUS sinensis provides insights into the evolution of the tea genome and tea quality Chaoling Weia,1, Hua Yanga,1, Songbo Wangb,1, Jian Zhaoa,1, Chun Liub,1, Liping Gaoa,1, Enhua Xiaa, Ying Luc, Yuling Taia, Guangbiao Shea, Jun Suna, Haisheng Caoa, Wei Tonga, Qiang Gaob, Yeyun Lia, Weiwei Denga, Xiaolan Jianga, Wenzhao Wanga, Qi Chena, Shihua Zhanga, Haijing Lia, Junlan Wua, Ping Wanga, Penghui Lia, Chengying Shia, Fengya Zhengb, Jianbo Jianb, Bei Huanga, Dai Shanb, Mingming Shib, Congbing Fanga, Yi Yuea, Fangdong Lia, Daxiang Lia, Shu Weia, Bin Hand, Changjun Jianga, Ye Yinb, Tao Xiaa, Zhengzhu Zhanga, Jeffrey L. Bennetzena,e,2, Shancen Zhaob,2, and Xiaochun Wana,2 aState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, China; bBGI Genomics, BGI–Shenzhen, 518083 Shenzhen, China; cCollege of Fisheries and Life Science, Shanghai Ocean University, 201306 Shanghai, China; dNational Center for Gene Research, Shanghai Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, 200032 Shanghai, China; and eDepartment of Genetics, University of Georgia, Athens, GA 30602 Contributed by Jeffrey L. Bennetzen, March 16, 2018 (sent for review November 17, 2017; reviewed by Xiuxin Deng and Harry J. Klee) Tea, one of the world’s most important beverage crops, provides Camellia sinensis var. assamica (CSA; Assam type), with the numerous secondary metabolites that account for its rich taste and former as the most widely distributed cultivar in China and in the health benefits. Here we present a high-quality sequence of the world.
    [Show full text]
  • Fructose Metabolism and Exercise: Physiological Applications and Limitations
    Unicentre CH-1015 Lausanne http://serval.unil.ch RRRYear : 2017 Fructose Metabolism and Exercise: Physiological Applications and Limitations Rosset Robin Rosset Robin, 2017, Fructose Metabolism and Exercise: Physiological Applications and Limitations Originally published at : Thesis, University of Lausanne Posted at the University of Lausanne Open Archive http://serval.unil.ch Document URN : urn:nbn:ch:serval-BIB_0B79F131EB906 Droits d’auteur L'Université de Lausanne attire expressément l'attention des utilisateurs sur le fait que tous les documents publiés dans l'Archive SERVAL sont protégés par le droit d'auteur, conformément à la loi fédérale sur le droit d'auteur et les droits voisins (LDA). A ce titre, il est indispensable d'obtenir le consentement préalable de l'auteur et/ou de l’éditeur avant toute utilisation d'une oeuvre ou d'une partie d'une oeuvre ne relevant pas d'une utilisation à des fins personnelles au sens de la LDA (art. 19, al. 1 lettre a). A défaut, tout contrevenant s'expose aux sanctions prévues par cette loi. Nous déclinons toute responsabilité en la matière. Copyright The University of Lausanne expressly draws the attention of users to the fact that all documents published in the SERVAL Archive are protected by copyright in accordance with federal law on copyright and similar rights (LDA). Accordingly it is indispensable to obtain prior consent from the author and/or publisher before any use of a work or part of a work for purposes other than personal use within the meaning of LDA (art. 19, para. 1 letter a). Failure to do so will expose offenders to the sanctions laid down by this law.
    [Show full text]
  • Kombucha 101
    Kombucha 101 Teresa Schmidt Mercer Public Library November 12, 2020 www.mercerpubliclibrary.org Photo by Megumi Nachev on Unsplash What is Problems Table Of kombucha? 01 04 What if something History goes wrong? Contents Properties Safety How to start brewing Drinking 02 Equipment 05 kombucha Ingredients SCOBY Recipe Flavoring & “Advanced” bottling techniques 03 06 When is it ready? Building your Ingredients “booch” skills Recipes Carbonization 01 What is kombucha? Basically, it’s fermented tea! Properties Alcohol content of Usually less than 0.5% kombucha Sugar Less than juice. The SCOBY eats most of it before it gets to you. Live cultures Kombucha SCOBY includes lactic acid bacteria, which can act as a probiotic. Why brew Save money! your own kombucha? Create your own flavors It’s fun! 02 How to start brewing Photo by Katherine Sousa on Unsplash Large glass jars Equipment Not plastic or ceramic. ½ gallon to 1 gallon size Jar cover Something breathable but with holes small enough to keep fruit flies out. Large stainless steel pot For brewing tea Misc equipment Measuring cups, funnel, bottle brushes Bottles for carbonation We’ll talk about this later… Optional Thermometer strips for your brewing jars, heating pad, pH test strips Ingredients Water If your water tastes good, it will make good kombucha. Avoid heavy chlorination and hard water. Tea Black tea - oolong, ceylon, darjeeling, English breakfast, etc. Green and white tea - you might have to “train” your SCOBY to eat it. Avoid any flavored teas (no Earl Grey) and herbal tea. Sugar Cane sugar is recommended. Flavorings We’ll talk about this when we get to the 2nd fermentation.
    [Show full text]
  • Journal of Sports Sciences Carbohydrates for Training And
    This article was downloaded by: [154.58.91.158] On: 09 June 2015, At: 03:50 Publisher: Routledge Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK Journal of Sports Sciences Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/rjsp20 Carbohydrates for training and competition Louise M. Burke a , John A. Hawley b , Stephen H. S. Wong c & Asker E. Jeukendrup d a Department of Sports Medicine , Australian Institute of Sport , Belconnen, ACT, Australia b Exercise Metabolism Group, School of Medical Sciences , RMIT University , Bundoora, Victoria, Australia c Department of Sports Science and Physical Education , The Chinese University of Hong Kong , Hong Kong SAR, The People's Republic of China d School of Sport and Exercise Sciences , University of Birmingham , Birmingham, UK Published online: 09 Jun 2011. To cite this article: Louise M. Burke , John A. Hawley , Stephen H. S. Wong & Asker E. Jeukendrup (2011) Carbohydrates for training and competition, Journal of Sports Sciences, 29:sup1, S17-S27, DOI: 10.1080/02640414.2011.585473 To link to this article: http://dx.doi.org/10.1080/02640414.2011.585473 PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis.
    [Show full text]
  • Brewing Kombucha Presentation
    Brewing Kombucha • What is Kombucha (pronounced “kom-BOO-cha”)? • In basic terms, Kombucha is fermented sweet tea. • Often called “mushroom tea,” it is a fermented beverage made from black or green tea, sugar and a fungus culture. It’s been used as a health tonic for centuries in China, Japan and Russia. • Kombucha is said to be loaded with probiotics, antioxidants and a broad spectrum of B- vitamins. • Kombucha consists of 5 main ingredients: water, tea, sugar, a scoby and starter liquid. • How is it fermented? • Kombucha is fermented with a SCOBY – Symbiotic Colony (or Culture or Community) Of Bacteria and Yeast • A SCOBY is also called the “Mother” or mushroom. • There is Primary fermentation and Secondary fermentation. • The alcohol content of the kombucha is usually less than 1%, but increases with fermentation time. First Step – How Do You Get a SCOBY? • Get one from someone. SCOBY’s constantly grow “babies” with every batch and can be shared. Make sure to get enough starter liquid with your SCOBY for your first batch size. • Buy one online. There are may sites you can buy a SCOBY from. • www.kombuchakamp.com • www.culturesforhealth.com • Grow one from a bottle of kombucha. • Instructions are easy to find on the internet or Pinterest. There are instructions on the Cultures for Health website. Second Step – Choosing Your Tea • Choosing the right tea is very important and affects the flavor of your kombucha and could affect the health of your SCOBY. The SCOBY, grows in and on tea leaves. It’s a specialized group of yeasts and bacteria that evolved to feed on Camellia sinensis leaves, and therefore will grow best when that type of tea is used.
    [Show full text]
  • Flavonoid Electrochemistry: a Review on the Electroanalytical Applications
    Revista Brasileira de Farmacognosia Brazilian Journal of Pharmacognosy 23(3): 542-558, May/Jun. 2013 Flavonoid electrochemistry: a review on the electroanalytical applications Eric S. Gil,1 Renê O. Couto*,2 1Faculdade de Farmácia, Universidade Federal de Goiás, Brazil, 2Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Review Paulo, Brazil. Abstract: Flavonoids are polyphenolic compounds widespread in vegetal kingdom. Received 17 Dec 2012 They present a C-15 skeleton, which is divided into three units A, B and C. Unit C is an Accepted 28 Feb 2013 oxygen containing heterocyclic, whose oxidation state and saturation level defi ne major Available online 10 May 2013 subclasses. Units A and B are aromatic rings, in which four major types of substituents, i.e. hydroxyl, methoxyl, prenyl and glycosides, lead to over 8000 different fl avonoids. Keywords: The great healthy-protecting value of these phytochemical biomarkers has attracted antioxidant activity the attention of scientifi c community. Their main biological actions include anticancer phytopharmaceuticals and anti-infl ammatory properties, which are strictly linked to antioxidant activities. So quality control that, electroanalysis have been extensively applied on mechanistic studies and also for structure-activity relationship analytical determinations. This review presents the state of the art regarding the main redox behavior applications of electroanalysis on the fl avonoid research. The approaches on redox voltammetry behavior characterization leading to a better understanding of structure antioxidant activity relationships are highlighted. ISSN 0102-695X DOI: 10.1590/S0102-695X2013005000031 Introduction 2010). Hence, despite the lack of diversity of recognized substituents, it is already known the existence of almost Flavonoid is a generic name for a large group of thousand fl avonoids (Tsao, 2010; Mülazımoğlu et al., plant metabolites, which as other polyphenols are mostly 2011).
    [Show full text]
  • Introduction Tools Needed Recipe RIPLEY FARM
    RIPLEY FARM Eugene and Mary Margaret Ripley 62 Merrills Mills Road Dover -Foxcroft, ME 04426 207-564-0563 www.ripleyorganicfarm.com [email protected] Kombucha: Non-Alcoholic Fermented Beverage Made at Home Introduction Making your own beverages at home is tasty, rewarding, and economical, but, for most of us, also requires learning new ingredients and processes. This class is designed to introduce you to my favorite homemade drink: Kombucha. Kombucha is made with unique cultures, also called mothers, “mushrooms”, or SCOBYs (Symbiotic Culture of Bacteria and Yeasts). Brew up tea and sugar, add a SCOBY, wait a few days, and voila! You have homemade kombucha! Homemade non-alcoholic beverages like Kombucha contain health-promoting cultures and can be consumed in their raw states (unpasteurized), which means they are chock full of digestive enzymes and beneficial probiotic bacteria. My husband and I especially enjoy our homemade fermented drinks in the summer to rehydrate and replenish us on hot days working on the farm. Tools Needed Large glass bowls (4 quart+), spoons, measuring tools, funnel, ladle (*Don’t use plastic to brew kombucha) Optional: glass bottles with tight seals such as wire capped, flip-top beer bottles (available at the Central Street Farmhouse, Bangor, www.centralstreetfarmhouse.com), or glass juice jars with metal caps (reused from store bought fruit juices), or reused glass kombucha bottles (GT’s are good ones). Recipe Basic Batch of Kombucha (2-3 quarts) 3 quarts of water (non-chlorinated, please!) 1 cup sugar 2 TBSP organic loose black tea or green tea or a combo (or 4 tea bags) 1 kombucha culture (called a mushroom) ½ cup unflavored raw kombucha liquid Bring water to boil in large pot.
    [Show full text]
  • Flavonoids-Macromolecules Interactions in Human Diseases with Focus on Alzheimer, Atherosclerosis and Cancer
    antioxidants Review Flavonoids-Macromolecules Interactions in Human Diseases with Focus on Alzheimer, Atherosclerosis and Cancer Dana Atrahimovich 1,2, Dorit Avni 3 and Soliman Khatib 1,2,* 1 Lab of Natural Compounds and Analytical Chemistry, MIGAL–Galilee Research Institute, Kiryat Shmona 11016, Israel; [email protected] 2 Department of biotechnology, Tel-Hai College, Upper Galilee 12210, Israel 3 Lab of Sphingolipids, Bioactive Metabolites and Immune Modulation, MIGAL—Galilee Research Institute, Kiryat Shmona 11016, Israel; [email protected] * Correspondence: [email protected]; Tel.: +972-4-6953512; Fax: +972-4-6944980 Abstract: Flavonoids, a class of polyphenols, consumed daily in our diet, are associated with a reduced risk for oxidative stress (OS)-related chronic diseases, such as cardiovascular disease, neurodegenerative diseases, cancer, and inflammation. The involvement of flavonoids with OS- related chronic diseases have been traditionally attributed to their antioxidant activity. However, evidence from recent studies indicate that flavonoids’ beneficial impact may be assigned to their interaction with cellular macromolecules, rather than exerting a direct antioxidant effect. This review provides an overview of the recent evolving research on interactions between the flavonoids and lipoproteins, proteins, chromatin, DNA, and cell-signaling molecules that are involved in the OS-related chronic diseases; it focuses on the mechanisms by which flavonoids attenuate the development of the aforementioned chronic diseases via direct and indirect effects on gene expression and cellular functions. The current review summarizes data from the literature and from our recent research and then compares specific flavonoids’ interactions with their targets, focusing on flavonoid Citation: Atrahimovich, D.; Avni, D.; Khatib, S.
    [Show full text]
  • Phcog Rev.:Plant Review Green Tea (Camellia Sinensis)
    Pharmacognosy Reviews Vol 2, Issue 3, Jan-Jun, 2008 PHCOG REV. An official Publication of Phcog.Net Phcog Rev.:Plant Review Green tea ( Camellia sinensis): Chemistry, Traditional, Medicinal uses and its Pharmacological activities- a review Vitthal V. Chopade* 1, Atul A. Phatak 1, Aman B. Upaganlawar 2 and Anil A. Tankar 2 1Modern College of Pharmacy, Sector No- 21, Yamuna Nagar, Nigdi Pune-411044, India. 2Institute of Pharmaceutical Education and Research, Borgaon (Meghe), Wardha 442 001, India. *Author for Correspondence : [email protected] ABSTRACT The Green tea is obtained from the tea plant Camellia sinensis (L.) Kuntze (Common names : Green tea extract, Chinese tea) which belongs to the family Theaceae. Itis a widely used medicinal plant by the tribals throughout India, China and popular in various indigenous system of medicine like Ayurveda, Unani and Homoeopathy Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. Following the various traditional claims on utility of this plant in curing number of diseases, considerable efforts have been made by researchers to varify its utility through scientific pharmacological screenings. In traditional Chinese and Indian medicine, practitioners used green tea as a stimulant, diuretic (to promote the excretion of urine), astringent (to control bleeding and help heal wounds), and to improve heart health. Other traditional uses of green tea include treating flatulence (gas), regulating body temperature and blood sugar, promoting digestion, and improving mental processes. KEYWORDS: Green tea, Camellia sinensis , Chemistry, Traditional and harmacological activities INTRODUCTION Plant Description Archeological evidence suggests that people consumed tea Green, tea derived from the leaves of the Camellia sinensis leaves steeped in boiling water as many as 500,000 years ago.
    [Show full text]
  • The Role of Fructose in Non-Alcoholic Steatohepatitis
    nutrients Review Review ReviewReview Review The RoleThe of Fructose RoleTheTheThe of Fructosein RoleRoleRole Non ofofof- Alcoholic FructoseFructoseFructose in Non- Alcoholic ininin Steatohepatitis Non-AlcoholicNonNon--AlcoholicAlcoholic Steatohepatitis: Old Steatohepatitis:SteatohepatitisSteatohepatitis : Old :: OldOldOld RelationshipRelationship andRelationshipRelationshipRelationship New and Insights New andandand Insights NewNewNew Insights InsightsInsights Alessandro FedericoAlessandro 1,*,†, Valerio FedericoAlessandroAlessandroAlessandro Rosato 1,*,†, 2,Valerio3 ,† FedericoFedericoFederico, Mario Rosato Masarone 1, 1,1,1,**,†,†,†,†,†,,, Valerio ValerioValerio2,,3,† Valerio, Mario 2, Pietro RosatoRosatoRosato RosatoMasarone Torre 2,2,2,333,†,†,†,†,†2,3,†,,, MarioMarioMario 2, 2Marcello, Pietro, Mario MasaroneMasaroneMasarone Torre Dallio Masarone 2 22,2, ,, Marcello Pietro1PietroPietro, Mario2 TorreTorre,Torre Pietro RomeoDallio 222,,, Marcello TorreMarcelloMarcello 11, Mario 2, Marcello DallioDallioDallioRomeo 111, , Dallio, 1 Mario MarioMario 1 RomeoRomeoRomeo, 111 and Marcello Persicoand Marcello 2 PersicoMarioandand MarcelloMarcello Romeo2 PersicoPersico1 and 22 Marcello2 Persico 2 11 1 Department of Precision1 Department Medicine of, UniversityPrecision11 DepartmentDepartmentDepartment Medicine of Campania ofof of Precision,Precision PrecisionUniversity Luigi MedicineMedicine Medicine,Vanvitelli, of Campania,,,, UniversityUniversityUniversityUniversity University 80138 Luigi Naples, ofofofVanvitelli,of of CampaniaCampaniaCampaniaCampania
    [Show full text]