The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Manufacturing and Physiological Evaluation of Mulberry Fruit Tea

오디 분말차 제조 및 생리활성 평가

  • Cho, Mi-Za (Dept. of Food & Nutrition, Dongnam Health College) ;
  • Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College)
  • Published : 2007.06.30
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Abstract

In this study we manufactured mulberry fruit tea(MFT) to be used as an anti-inflammatory agent. Here, MFT was consumed by thirty middle-aged women with symptoms of rheumatoid arthritis for 4 weeks. The anthropometric measurements and serum inflammatory factors were measured before and after consumption of the MFT. For the anthropometric measurements, BMI and body fat decreased after 4 weeks of tea consumption although there were no significant differences. The serum inflammatory factors(uric acid and homocysteine) as well as serum amino transferase activity(aspartate trans-aminase and alanine transaminase) showed a decreasing trend. In addition, serum carbon reactive protein(CRP) decreased significantly decreased after MFT consumption 4 weeks. It's concluded that this MFT is helpful to for rheumatyroid arthritis patients in order to decrease serum inflammatory factors such as CRP.

Keywords

References

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