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RECAP. What happens When raw garlic cloves are crushed, chopped, or chewed Anti-inflammatory activity Inhibition of platelet aggregation (thrombus---clot) Inhibition of vascular smooth muscle cell (VSMC) proliferation Inhibition of vascular cell adhesion molecules ( Artherosclerosis+RA )

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  1. RECAP • What happens When raw garlic cloves are crushed, chopped, or chewed • Anti-inflammatory activity • Inhibition of platelet aggregation (thrombus---clot) • Inhibition of vascular smooth muscle cell (VSMC) proliferation • Inhibition of vascular cell adhesion molecules (Artherosclerosis+RA) • Hydrogen sulfide-mediated vasodilatory activity PBRC 2011

  2. RECAP…….. • Induction of cell cycle arrest (DNA Damage, Repair) • Induction of apoptosis (Programmed cell death) (50-70 billion cells/day) • Inhibition of angiogenesis (Cancer cells, new blood vesels) PBRC 2011

  3. Assignments How are the following made? (2 MARKS) • Garlic Powder • Garlic Extract • Garlic Oil • Garlic Macerate Note: Write in steps. Give a diagram of the procedure. Give a photo of the product. Assignment is due next week…any delay will not win you any mark PBRC 2011

  4. Lecture 4Tea Polyphenols

  5. Story at-a-glance • Polyphenols are micronutrients with antioxidant activity, found most abundantly in whole foods such as dried spices, fruits, vegetables, red wine, and cocoa • Polyphenols play an important role in preventing and in reducing the progression of diabetes, cancer, and neurodegenerative and cardiovascular diseases • Polyphenols also play an important role as a prebiotic, increasing the ratio of beneficial bacteria in your gut, which is important for health, weight management, and disease prevention PBRC 2011

  6. Foods Rich in Polyphenols • over 8,000 identified polyphenols found in foods such as tea, wine, chocolates, fruits, vegetables, and extra virgin olive oil. • The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouth-feel and are speculated to provide potential health benefits. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids. PBRC 2011

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  9. Green Tea

  10. Types of tea • Green tea is one of four types of tea that come from the plant Camellia Sinensis. The types include: • White Tea • Green Tea • Black Tea • Oolong Tea PBRC 2011

  11. Processing of teas • White tea is the least processed form of tea, while black tea leaves are fermented. • Green tea leaves are steamed, not fermented, and hence preserve more polyphenols. PBRC 2011

  12. Green Tea and Chronic Diseases • Many studies have found beneficial effects associated with the consumption of green tea in six different areas: • Cardiovascular Diseases • Obesity and Weight Loss • Diabetes • Cancer • Microbial Diseases • Neurodegenerative Diseases • Aging • Parkinson’s Disease • Alzheimer’s Disease PBRC 2011

  13. Why is Green Tea Beneficial? • The benefits are attributed to polyphenols called catechins, which make up 30% of the dry weight of green tea leaves. • Green tea has the highest content of polyphenols compared to black or oolong tea. PBRC 2011

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  17. EGCG Active ingredients in green tea: • (-)epigallocatechin-3-gallate or EGCG, one of six catechins in green tea and the most abundant. • 65% of green tea’s catechin content is due to EGCG. • One cup of green tea contains approximately 100-200 milligrams of EGCG. • Other components found in green tea include: caffeine, theanine, theaflavins, theobromine, theophylline, and phenolic acids such as gallic acid. PBRC 2011

  18. Health Benefits of Green Tea EGCG has been linked to • Reduced fat absorption • Increased energy expenditure • Weight loss • Reduced number of cavities • Reduced LDL oxidation • Reduced heart disease risk • Increases insulin sensitivity • Inhibition of cancer development PBRC 2011

  19. Green Tea and Weight Loss • Catechins influence intestinal and cell metabolism in several ways: • Inhibiting intestinal lipases • Decreasing fat absorption • Increasing fat excretion • Increasing uncoupling proteins • Increasing thermogenesis • Decreasing lipogenic enzymes • Suppressing appetite PBRC 2011

  20. Green Tea and Weight Loss Increased thermogenesis: Green tea extract resulted in a significant (4%) increase in energy expenditure. Caffeine in amounts equivalent to those found in green tea extract (50 mg) had no effect on energy expenditure of fat oxidation. PBRC 2011

  21. Cardiovascular Disease • Consumption of ~32 ounces of green tea by Japanese men resulted in a 58% lower risk of dying from coronary heart disease than those who consumed about 10 ounces per day. • Dutch men and women who consumed about 13 ounces daily of black tea had a 68% lower risk of myocardial infarction (heart attack) than those who did not drink tea. PBRC 2011

  22. Cardiovascular Disease • Green tea polyphenols (catechins) prevent the oxidation of LDL cholesterol. This inhibits the formation of atherosclerotic plaques. Therefore, the consumption of green tea is believed to be linked to a lower risk of heart disease. PBRC 2011

  23. Diabetes Tea: • Improves glucose tolerance. • Increases insulin sensitivity. • EGCG is the most active catechin in increasing insulin sensitivity and glucose uptake.. PBRC 2011

  24. Cancer • Studies have clearly demonstrated the preventative effects of green tea and EGCG against many types of cancers at any stage (initiation, promotion, or progression). • The National Cancer Institute (NCI) has funded extensive research with green tea as a potential cancer chemoprotective agent. PBRC 2011

  25. Tea Catechins and Cancer Growth • Tea catechins act as powerful inhibitors of cancer growth in several ways. They: • Remove harmful chemicals before cell injuries occur • Reduce the incidence and size of tumors • Inhibit the growth of tumor cells PBRC 2011

  26. Dental Benefits • Prevents dental caries (cavities) by preventing bacterial growth • Increases the resistance of tooth enamel to acid induced erosion, and displays anti-inflammatory properties by reducing gum disease (gingivitis) PBRC 2011

  27. Microbial Diseases • Increases antibiotic effectiveness • Effective in preventing HIV infection at the initial step in the HIV-1 infection process PBRC 2011

  28. Neurodegenerative Diseases • Free radical damage and oxidative stress are thought to lead to: • Parkinson’s disease • Alzheimer’s disease • and other diseases such as diabetes and cancer. Green tea have shown significant protection against the development of these diseases. PBRC 2011

  29. Summary • The beneficial effects of green tea are attributed to the polyphenols, particularly the catechins, which make up 30% of the dry weight of green tea leaves. • These catechins are present in higher quantities in green tea than in black or oolong tea, because of the differences in the processing of tea leaves after harvest. • Green tea polyphenols are effective in preventing many chronic diseases such as cancer, diabetes, and heart disease and they are effective in helping to maintain healthy weight. PBRC 2011

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