Roots of Hydroponically Grown Tea (Camellia sinensis) Plants as a Source of a Unique Amino Acid, Theanine | Chapter 07 | Advances and Trends in Agricultural Sciences Vol. 1

The beneficial effects of green tea are well documented. However, most research has reported the effects of green tea brewed solely from leaves or leaf extracts. We focused on tea roots and developed a hydroponic system to explore the effect on roots that biosynthesize one of the rarest functional amino acids, theanine. The level of theanine in tea roots was much higher than in leaves, which was analyzed using HPLC. Moreover, a higher level of theanine was detected in white rootlets than in lignified roots. Thus, tea roots cultured hydroponically in a controlled environment might be considered a natural drug containing theanine, which could lead to synergistic effects with other ingredients of the root. This novel medicinal material from the roots demonstrates a significant medical function for tea that extends beyond its leaves.

Author  Details:

Dr. Kieko Saito

School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan and Tea Science Center, University of Shizuoka, Shizuoka, 422-8526, Japan.

Read full article: http://bp.bookpi.org/index.php/bpi/catalog/view/52/413/447-1

View Volume: https://doi.org/10.9734/bpi/atias/v1

Development and Properties of Green Tea with Reduced Caffeine | Chapter 05 | Advances and Trends in Agricultural Sciences Vol. 1

Caffeine is one of the main components of green tea and has side effects such as sleeplessness. Senior citizens, children, and pregnant woman should avoid tea despite its known beneficial effects. In this study, we developed green tea with reduced caffeine content (low caffeine tea) as a palatable tea that can be offered to everyone. To reduce the tea’s caffeine content, we subjected the plucked tea leaves to a hot-water spray process, and successfully produced a low caffeine tea infusion with 30% the caffeine content. The concentrations of other main components, such as catechins and theanine, in the low caffeine tea infusion did not differ from the control. Further, the physiological function of the tea was assessed; the anti-oxidative activity was investigated using a stable free radical and the anti-lipase activity using an artificial substrate. There were no significant differences between the infusions of low caffeine tea and green tea in anti-oxidative and anti-lipase activities. The results showed that our developed low caffeine tea could be an attractive high quality tea with health benefits for everyone.

Author(s) Details

Dr. Kieko Saito

School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan and Tea Science Center, University of Shizuoka, Shizuoka, 422-8526, Japan.

Dr. Yoriyuki Nakamura

Tea Science Center, University of Shizuoka, Shizuoka, 422-8526, Japan.

Read full article: http://bp.bookpi.org/index.php/bpi/catalog/view/52/411/445-1

View Volume: https://doi.org/10.9734/bpi/atias/v1

Honeybees (Apis mellifera) Produce Honey from Flowers of Tea Plants (Camellia sinensis) | Chapter 02 | Advances and Trends in Agricultural Sciences Vol. 1

We obtained honey from the blooming flowers of tea plants (Camellia sinensis L.) pollinated by honeybees (Apis mellifera L.). Functional amino acids, theanine, which is a unique ingredient to tea, was determined using reversed-phase chromatography. We also determined the main ingredients: caffeine and catechins. The obtained honey contained theanine, which shows that it was derived from tea flowers. The theanine concentration of the nectar of the tea flowers exceeded that of the honey. Caffeine was detected (but no catechins) in both the honey and the nectar of the tea flowers. Our results refute the previously held view that tea nectar is toxic to honeybees. Our new finding reveals that it is possible to obtain honey from the nectar of tea flowers. The obtained honey and the nectar of tea flowers contained a very rare amino acid, theanine, indicating that the honey was derived from tea flowers. Furthermore, the nectar of tea flower contained the best caffeine concentration that activated the brain function of honeybees to produce the honey.

Author(s) Details

Dr. Kieko Saito

Institute for Environmental Sciences, University of Shizuoka, Yada, Shizuoka 422-8526, Japan and Faculty of Social Environment, Tokoha University, Yayoi, Shizuoka 422-8581, Japan.

Dr. Yoriyuki Nakamura

Tea Science Center, University of Shizuoka, Yada, Shizuoka 422-8526, Japan.

Read full article: http://bp.bookpi.org/index.php/bpi/catalog/view/52/408/442-1

View Volume: https://doi.org/10.9734/bpi/atias/v1