Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/16122
Title: Green tea catechins based functional drink (Green cool) improves the antioxidant status of SD rats fed on high cholesterol and sucrose diets
Authors: Rabia Shabir Ahmad
Butt, Masood Sadiq
Nuzhat Huma
Muhammad Tauseef Sultan
Keywords: Green tea
green cool
catechins
color, pH
sensory evaluation
antioxidant
TBARS
Issue Date: 10-Jul-2013
Publisher: Karachi: Faculty of Pharmacy & Pharmaceutical Sciences University of Karachi
Citation: Ahmad, R. S., Butt, M. S., Huma, N., & Sultan, M. T. (2013). Green tea catechins based functional drink (Green cool) improves the antioxidant status of SD rats fed on high cholesterol and sucrose diets. Pak. J. Pharm. Sci, 26(4), 721-726.
Abstract: In the recent epoch, functional and nutraceuticals foods are gaining wide range of acceptability from the consumers. In the present research investigation, efforts were directed to exploit the green tea phytochemicals. Functional beverage was prepared with catechins and epigallocatechins gallate (EGCG) added individually @ 550 mg/500mL in respective drink. Prepared drinks were evaluated for their physicochemical analysis. Efficacy trial was also conducted, in which diets consisting of high sucrose and cholesterol were provided to rats with concurrent intake of functional drinks. CIE-Lab Color analysis of functional drinks showed that indices of color tonality were nonsignificantly affected. However, decreasing trend in pH and increased tendency in acidity of drink was noted. While scores for sensory evaluation remained in acceptable range showing suitability for industrial applications. Results of efficacy trial revealed that functional drinks improved serum antioxidant potential of rats. Thus results paved the way for the development of functional beverages using green tea catechins for vulnerable segments.
URI: http://142.54.178.187:9060/xmlui/handle/123456789/16122
ISSN: 1011-601X
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