A Comparative Analysis of Antimicrobial and Antioxidant Activity between Green Tea, Green Coffee, Pine Apple and Lemon Juice

  title={A Comparative Analysis of Antimicrobial and Antioxidant Activity between Green Tea, Green Coffee, Pine Apple and Lemon Juice},
  author={Jagriti Singh and Satyam Khanna and Vinay Kumar Dwivedi and Srinath Pandey and Prashant K. Jain and V. K. Mishra},
  journal={International Journal of Current Microbiology and Applied Sciences},
1 Department of Biotechnology, Naraina Vidya Peeth Engineering and Management Institute, Gangaganj, Panki, Kanpur, Uttar Pradesh-208020, India 2 RASS Biosolutions Pvt. Ltd., 16/19F, Civil Line, Kanpur, Uttar Pradesh-20800, India 3 Department of Computational Biology and Bioinformatics (CBBI), Jacob Institute of Biotechnology and Bioengineering (JIBB), Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS), Allahabad, Uttar Pradesh-211007, India 4 Vidhyashram Educational and… 


The nutritional and therapeutic value of tea—a review
The nutritional significance of tea is confined to certain vitamins and minerals. Tea is able to contribute riboflavin, folic acid, β-carotene, α-tocopherol and phylloquinone, and is also one of the
Catechin Content of 18 Teas and a Green Tea Extract Supplement Correlates With the Antioxidant Capacity
The large variation in flavanol content and ORAC value among various brands and types of tea provides critical information for investigators using tea in studies of nutrition and cancer prevention.
Total phenol, catechin, and caffeine contents of teas commonly consumed in the United kingdom.
Levels of total phenol, catechins, and caffeine in teas commonly consumed in the United Kingdom have been determined using reversed phase high-performance liquid chromatography, indicating the wide variation in these intakes.
Antioxidant activity of tea polyphenols in vivo: evidence from animal studies.
Most promising are the consistent findings in animal models of skin, lung, colon, liver and pancreatic cancer that tea and tea polyphenol administration inhibit carcinogen-induced increases in the oxidized DNA base, 8-hydroxy-2'-deoxyguanosine.
Tea and tea polyphenols in cancer prevention.
The results from animal studies and possible cancer inhibitory mechanisms that might be applicable to human cancer prevention are discussed and the levels of tea polyphenols in blood, urine and tissue samples have been analyzed, and the pharmacokinetic properties of teapolyphenols studied.
An improved method for the determination of green and black tea polyphenols in biomatrices by high-performance liquid chromatography with coulometric array detection.
The method includes digestion of the plasma, urine, or tissue samples with beta-d-glucuronidase and sulfatase, followed by extraction with ethyl acetate and subsequent separation by reversed-phase high-performance liquid chromatography (HPLC).
Mechanisms of cancer prevention by tea constituents.
The possible relevance of each of the proposed mechanisms to human cancer prevention is discussed in light of current bioavailability data for tea polyphenols and the potential limitations of animal models of carcinogenesis.
Efficacy of a green tea extract rich in catechin polyphenols and caffeine in increasing 24-h energy expenditure and fat oxidation in humans.
The green tea extract may play a role in the control of body composition via sympathetic activation of thermogenesis, fat oxidation, or both and promotes fat oxidation beyond that explained by its caffeine content per se.
Analysis of plasma and urinary tea polyphenols in human subjects.
  • M. Lee, Z. Y. Wang, C. S. Yang
  • Chemistry, Medicine
    Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology
  • 1995
Methods for the analysis of tea polyphenols in human plasma and urine samples using HPLC with the coulochem electrode array detection system to develop biomarkers for tea consumption established good quantitative relationships for a large concentration range of teapolyphenols.