Introduction: Jasonia glutinosa is an endemic plant species of the Iberian Peninsula and Southern France traditionally used in infusions as a spasmolytic; this plant is also known as "té de roca" (rock tea) but there is no scientific evidence about the effects of this plant.
Aim: To evaluate the spasmolytic effect of rock tea.
Methods: We have studied the in vitro effect of a rock tea extract on rat duodenum spontaneous contractions and the in vivo effect on mice gastrointestinal transit.
Results: Rock tea extract reduced the spontaneous contractions of rat duodenal smooth muscle, inhibited KCl-induced contractions and blocked the contractions invoked by both extracellular Ca2+ and the agonist of L-type calcium channels Bay K8644. This inhibitory effect was similar to the one observed after the addition of the antagonist of L-type calcium channels verapamil. Rock tea did not modify gastrointestinal transit in healthy mice. However, after the treatment with dextran sulfate sodium, an inducer of colitis, rock tea extract reverted the increase in the gastrointestinal transit associated with this treatment.
Conclusion: Rock tea extract relaxed duodenal smooth muscle via L-type calcium channels and normalized gastrointestinal transit in a model of colitis. These results may validate the traditional use of Jasonia glutinosa in patients with gastrointestinal alterations. Thus, rock tea may be used as a spasmolytic agent to treat gastrointestinal disorders.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.17235/reed.2016.4327/2016 | DOI Listing |
Foods
December 2024
College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Different origins and qualities can lead to differences in the taste and aroma of tea; however, the impacts of origin and quality on the taste and aroma characteristics of Wuyi rock tea and Huizhou rock tea have rarely been studied. In this study, high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluation methods were used to compare the quality components of Wuyi rock tea and Huizhou rock tea. The sensory evaluation showed that they each have their own characteristics, but the overall acceptability of Wuyi rock tea is ahead of Huizhou rock tea ( < 0.
View Article and Find Full Text PDFFood Chem
January 2025
Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Green Cultivation and Processing Collaborative Innovation Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
Rainy weather restricts the formation of high-quality Wuyi rock tea (WRT). Herein, an optimized withering process for rain-soaked leaves was developed using response surface methodology. Results showed that increasing the withering temperature, relative humidity, and withering time from 25 °C to 40 °C, 80 % to 97 %, and 3 to 6 h, respectively, effectively improved the sensory qualities of the optimized primary WRT (WRTO) prepared from rain-soaked leaves compared with those before optimization.
View Article and Find Full Text PDFFoods
December 2024
College of Tea and Food, Wuyi University, Wuyishan 354300, China.
During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui () was selected as the research object to investigate the effects of withering and fermentation on metabolites and taste characteristics in tea leaves. The findings revealed that a total of 1249 metabolites were detected in Rougui leaves at various processing stages, of which only 40 key metabolites were significantly altered.
View Article and Find Full Text PDFAs an important process for enhancing aroma of Wuyi rock tea, roasting has gradually been applied to the processing of bud green tea (BGT). However, there is a lack of comprehensive research on the impact of roasting on BGT aroma. This research provides a detailed analysis of the changes in aroma perception and compounds during the low-temperature roasting process (105°C, 90 minutes) of BGT.
View Article and Find Full Text PDFFood Sci Nutr
October 2024
College of Tea and Food Science, Wuyi University Wuyishan China.
Wuyi rock teas of different storage duration have different flavor, bioactivity, and market value, Shuixian is a main variety of Wuyi rock tea. In this study, metabolites composition of Shuixian with different storage years were analyzed using Ultrahigh Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry (UPLC-Q-TOF-MS). A total of 1201 compounds were identified, and 104 differential compounds (VIP > 1.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!