A hair growth-promoting effect of Chinese black tea extract in mice.

Chinese black tea extract (CBTE) fermented with Aspergillus sp. significantly promoted hair growth after 2 weeks of topical application in shaved 6 week-old male C3H/He mice. The hair growth-promoting effect of CBTE was potentiated synergistically by capsaicin, which has no effect on hair growth by itself.

Antiobesity effects of Chinese black tea (Pu-erh tea) extract and gallic acid.

The antiobesity effects of Chinese black tea (Pu-erh tea) and of gallic acid (GA) were investigated using in vitro and in vivo assays. Chinese black tea extract (BTE) and GA inhibited pancreatic lipase activity in a dose-dependent manner in vitro; the IC(inhibitory concentration)(50) values were 101.6 and 9.

Improvements of mean body mass index and body weight in preobese and overweight Japanese adults with black Chinese tea (Pu-Erh) water extract.

Water-soluble black Chinese (Pu-Erh) tea extract (BTE), which contains high gallic acid content, has been demonstrated to elicit antiobese effects in animals. Because gallic acid is related with the reduction of visceral fat and cholesterol contents and improvement of obesity in animals, we investigated the effects of BTE intake on 36 preobese Japanese adults (body mass index [BMI], >25- <30 kg/m(2)) in a 12-week double-blind, randomized, placebo-controlled group comparison study using powdered barley tea with or without (placebo) BTE. A follow-up 4-week period after BTE intake termination was monitored to observe the withdrawal effect.

Protective effect of lipoic acid against methylglyoxal-induced oxidative stress in LLC-PK(1) cells.

Methylglyoxal (MG), a reactive dicarbonyl compound, is a metabolic byproduct of glycolysis often found at high levels in blood from diabetic patients. The effect of lipoic acid on MG-induced oxidative stress was investigated using LLC-PK(1) renal tubular epithelial cells, which are susceptible to oxidative stress. MG (500 microM) treatment induced LLC-PK(1) cell death to nearly 50% compared with non-treated control cells, but lipoic acid significantly inhibited the MG-induced cytotoxicity in a concentration-dependent manner.

Analysis of the carbohydrates in an East African traditional beverage, togwa.

In sub-Saharan Africa, togwa is a widely consumed beverage containing saccharified starch as a basis, being made from cereals and their malt flours. Togwa was prepared from maize flour and finger millet malt in a laboratory, and trace element and amino acid contents in the togwa were analyzed. The major constituents of togwa are carbohydrates, which are starch and starch hydrolysates that seem to be smoothly digested after ingestion.

Chemical composition of an East African traditional beverage, togwa.

Togwa is a starch-saccharified nonalcoholic traditional beverage consumed in sub-Saharan Africa. In the southern part of Tanzania, togwa is usually made from maize flour and finger millet malt. In this region, togwa is consumed by working people and also used as a refreshment as well as a weaning food.

Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet.

The traditional non-alcoholic beverage in East Africa, togwa, produced from the flour of maize and germinated finger millet (finger millet malt), was investigated. The preparation techniques of togwa observed in the rural villages of East Africa are described, and the temperature and pH profile of togwa during its manufacture are also shown. Maize and finger millet malt should be the source of starch and amylase, respectively.