Publications by authors named "N Dal Bo'"
Article Synopsis
- Ripened pu-erh tea may help lower blood sugar levels due to specific peptides generated during fermentation, though their exact role is not yet fully understood.
- The study identified 13 bioactive peptides using advanced techniques, with AS-9 and AR-9 showing notable inhibitory effects on an enzyme that impacts glucose metabolism.
- Further tests indicated that AS-9 is safe for liver cells and can improve their glucose management by activating certain signaling pathways, offering new insights into the health benefits of pu-erh tea.
Introduction: Carbohydrates, which make up 20 to 25% of tea beverages, are responsible for their flavor and bioactivity. Carbohydrates of pu-erh tea change during microbial fermentation and require further research. In this study, we examined the carbohydrate metabolism and expression of carbohydrate-active enzyme genes during the fermentation of tea leaves with .
View Article and Find Full Text PDFColl. et (Hemsl) is a famous Chinese traditional food and medicine analogous plant. The rhizome of showed a decrease in levels of alkaloids, amino acids and derivatives, terpenoids, and an increase in organic acid and saccharides when it was processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying".
View Article and Find Full Text PDFOpenness is the core concept of the Belt and Road initiative (BRI), which plays a significant role in promoting the sustainable economic development of countries along the BRI. This study uses the entropy method to measure openness based on six dimensions: trade, investment, finance, tourism, technology, and information. Simultaneously, a super-SBM model with undesired output is proposed to measure green economy efficiency (GEE).
View Article and Find Full Text PDFArticle Synopsis
- Ancient tea plants are over 100 years old or have a trunk diameter greater than 25 cm, and their leaves are used to produce high-quality pu-erh tea known as ancient plants pu-erh tea (APPT).
- During the fermentation process of APPT, notable increases in soluble sugars, theabrownins, and 41 specific metabolites were observed, while 72 metabolites showed a decrease, indicating significant chemical changes.
- The study also explored how these chemical changes relate to the sensory characteristics and microbial composition during fermentation, contributing to the unique quality of APPT.