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Showing 2 results for چای سیاه

Morshedi A, Mh Dashti , A Rafati , Mh Mosaddegh , As Salami ,
year 5, Issue 17 (3-2006)
Abstract

Background: Diabetes mellitus (DM) is a chronic disease with a relatively high prevalence in many populations throughout the world. Despite the availability of many synthetic drugs many diabetic patients are seeking herbal medications to relieve the symptoms of the disease. Kombucha tea is a fermented remedy which is produced by cultivation of Kombucha mushroom in sweet black tea solution and is consumed by many diabetic patients, but its efficacy and safety has not been scientifically evaluated.

Materials and Methods: This study was conducted to assess the chronic effect of Kombucha Tea consumption on weight loss in diabetic Rats. 42 male diabetic Wistar rats were divided into six groups. DM was induced by streptozotocin (60 mg/kg). Animals in 1st group (control) had free access to tap water the 2nd group (sham) consumed sweet black tea solution and the remaining 4 groups (test) received different dilutionts of Kombucha tea (25%, 50%, 75% and 100%) for 15 days instead of tap water. Animals in all groups were weighted before DM induction and in days 1, 3, 7 and 15 post DM inductions. The data were analyzed as Mean ± SEM of weights in different days and in different groups by using T-test and one way ANOVA.

Results: Our results showed that all groups had a significant weight loss due to DM induction (p< 0.05) which continued progressively in control group but in the sham and test groups there was a progressive weight gain during the 15 days of remedy consumption, so there was no significant difference between the weight of animals at the end of experiment and their weight before DM induction (p > 0.05). There was also not significant difference between the animal’s weight in sham and test groups at the end of this period (p > 0.05).

Conclusion: In conclusion our findings indicate that both black tea and Kombucha tea prevent weight loss in diabetic rats which may be due to some active agents in black tea itself.

Reza Hajihossein, Zahra Eslamirad, Fatemeh Rafiei, Gholamreza Naderi, Morteza Assadi,
year 19, Issue 73 (3-2020)
Abstract

Background: Acanthamoeba is a resistant protozoan that causes severe diseases, such as GAE and CAK. Because many medications are ineffective on the parasite, the quest to find alternative drugs is in progress. Objective: This research was aim ed to assess the performance of the black and green tea extracts on Acanthamoeba. Methods: The clinical isolate of Acanthamoeba was cultured on non-nutrient agar plates. The black and green tea extracts were prepared via maceration, dried by rotary evaporation, and stored at 4 °C. The main component of the extracts (caffeine) was recognized using GC-MS analysis. The effects of three concentrations of black and green tea extracts were evaluated on the parasite and compared with the control and current drug. Results: Black and green tea extracts have lethal effects on Acanthamoeba cysts and the performance was more than that shown by the control and the current anti-keratitis drug. Moreover, the effectiveness of the tea extracts was tim e- and dose-dependent (P < 0.0001). There was no significant differences between the performance of black and green tea (P > 0.05). Conclusion: Black  and green tea extracts demonstrated the potential to inhibit the Acanthamoeba parasite, but the use of tea extract in clinical applications requires further study.


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