• The Journal of the Korea Contents Association
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• v.17 no.4
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• pp.645-654
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• 2017

The purpose of this study is to compare the types and capabilities of smartphone apps related to tea, coffee, wine and beer. As a result of examining the capabilities of 200 tea, coffee, wine and beer apps from Apple App Store, 17 types of capabilities were identified. The study found no significant difference in the capabilities of tea and coffee apps, but there was a significant difference in the capabilities of tea and wine apps, and tea and beer apps (p<0.01). Entertainment-oriented apps take up a higher proportion of tea-related apps while wine apps, provide a higher proportion of consumer usability-oriented apps such as finding information about wine, writing notes about wine characteristics, finding nearby shops/cafes. In order to increase practical use of tea-related apps, this study proposes capabilities of coffee, wine, and beer apps as examples and presents app menu to promote development of tea-related apps.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1137-1143
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• 1999

This study investigated the effect of tea fungus/kombucha beverage(TF) protein concentrations and enzyme activities in serum of both normal and diabetic male rats. Sprague Dawley growing rats were randomly assigned to one control and five diabetic groups. In five diabetic groups, D control group was fed drinking water and the other groups were fed drinking water supplemented with 20 or 40% TF (20 or 40% TFD group, respectively) and 20 or 40% disinfected TF(20 or 40% TFSD group, respectively) for 7 weeks. Diabetes was experimentally induced in all five diabetic groups by streptozotocin injection after 3 week feeding. The diabetic groups were significantly decreased the body weight( 29.4~ 48.6g) compared with those in control group(72.4g). The total liver and kidney weights in all diabetic groups were similar to those in control group, but those relative to body weights in all diabetic groups were heavier than those in control group. The total spleen weight in all diabetic groups was significantly decreased compared with those in control group, but those relative to body weights in all diabetic groups were similar to those in control group. The blood glucose levels were heigher in all diabetic groups than those in control group. The alkaline phosphatase activity in serum was higher in all experimental groups than those in control group, but it was lower in 40% TFD, 20% and 40% TFSD groups than those in D control group. The GPT activity was significantly increased in D control, 20% and 40% TFD groups than in control group. The GOT activity was significantly increased in D control goup than in control group, but those in all TFD and TFSD groups were similar to control group. The total protein concentration in all diabetic groups was significantly decreased compared with that in control group, but the albumin concentration showed almost the same levels in all the experimental groups. The ratio of albumin/globulin, and hem atocrit value were significantly increased in all diabetic groups than in control group. These results show that tea fungus/kombucha beverage with which diabetic rats were fed has not recovered the decreased body weight, lowered serum total protein level, hypertrophy of liver and kidney, hyperglycemia to the normal state.

• Nutrition Research and Practice
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• v.5 no.2
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• pp.124-131
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• 2011

Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeooggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P=0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P=0.002, P=0.000, P=0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P=0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P=0.002), meal skipping (P=0.006), eating out (P=0.003), eating delivered foods (P=0.000), processed foods (P=0.001), and sweets (P=0.002), and drinking alcoholic beverages (P=0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.557-564
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• 2016

This study was performed to develop and evaluate beverage prepared with optimally roasted seoritae to maximize the isoflavone content and antioxidant activities of the beverage. Isoflavone content was maximized at the roasting temperature of $110^{\circ}C$ for 20 min. Both DPPH radical scavenging activity and ABTS radical scavenging activity along with total polyphenol content were highest when seoritae was roasted at $110^{\circ}C$ for 20 min. Western blotting was used to determine the level of nuclear factor of activated T-cells 1(NFATc1) involved in controlling osteoclast differentiation. The results showed that NFATc1 had a concentration-dependent inhibitory effect when the RoS110 (roasted seoritae at $110^{\circ}C$ for 20 min) samples were processed at varying concentrations (10, 50, and $100{\mu}g/mL$). Tea samples were prepared from optimally roasted seoritae by varying brewing times (5~90 min) at $65^{\circ}C$, and tea brewed for 60 min had the highest preference with $65^{\circ}C$ as the preferred temperature for drinking.

• Nutrition Research and Practice
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• v.14 no.5
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• pp.490-500
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• 2020

BACKGROUND/OBJECTIVES: A cross-sectional study was undertaken to evaluate fluid intake and hydration status in association with cognitive function among 230 adolescents (10-14 years of age) in Petaling Perdana, Selangor, Malaysia. SUBJECTS/METHODS: Urine color was used to measure hydration status, while fluid intake was assessed using the 15-item beverage intake questionnaire. Cognitive function was assessed using the Wechsler Intelligence Scale for Children, Fourth Edition. RESULTS: More than half of the adolescents were mildly or moderately dehydrated (59.6%) and only one-third (33.0%) were well hydrated. Among the daily fluid types, intakes of soft drinks (r = -0.180; P = 0.006), sweetened tea (r = -0.184; P = 0.005) and total sugar-sweetened beverages (SSBs) (r = -0.199; P = 0.002) were negatively correlated with cognitive function. In terms of hydration status, cognitive function score was significantly higher (F-ratio = 4.102; P = 0.018) among hydrated adolescents (100.38 ± 12.01) than in dehydrated (92.00 ± 13.63) counterparts. Hierarchical multiple linear regression analysis, after adjusting for socio-demographic factors, showed that soft drinks (β = -0.009; P < 0.05) and sweetened tea (β = -0.019; P < 0.05) negatively predicted cognitive function (ΔR² = 0.044). When further control for sources of fluid, hydration status (β = -2.839; P < 0.05) was shown to negatively predict cognitive function (ΔR² = 0.021). The above variables contributed 20.1% of the variance in cognitive function. CONCLUSIONS: The results highlight the links between fluid intake (soft drinks, sweetened tea, total SSBs) and hydration status with cognitive function in adolescents. Interventions aimed at decreasing the consumption of SSBs and increasing hydration status through healthy fluid choices, such as water, could improve cognitive performance in adolescents.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.740-744
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• 1994

This study was undertaken to prove the suppressing effect of green tea on the intestinal absorption of heavy metals using in vitro membrane filtration system. From drinking water contaminated with 10 and 100 times level of water quality standard for heavy metals, the removal ratio of lead (Pb) was $50{\sim}70%$ by green and black teas, and $30{\sim}40%$ by roasted barley tea. The removal ratio of cadmium (Cd) was $30{\sim}40%$ by green tea and black teas, and $10{\sim}20%$ by roasted barley tea. The removal effect from drinking water contaminated with both lead and cadmium was lower than that from water contaminated singly with lead or cadmium. It appears that tea components and filter membrane compete toward the adsorption of two heavy metals. Among the extraction conditions of raw tea materials at $70^{\circ}C$, 2 minutes and $95^{\circ}C$ , 10 minutes, the removal ratios of heavy metals were similar.

• Natural Product Sciences
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• v.22 no.4
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• pp.270-274
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• 2016

Green tea, the leaves of Camellia sinsneis (Theaceae), is generally acknowledged as the most consumed beverage with multiple pharmacological functions including antioxidant activity. This study was performed to analyze the effect of extraction conditions of green tea on its antioxidant effects using DPPH assay. Three extraction factors such as extraction solvent (EtOH, 0 - 100%), extraction time (3 - 15 min) and extraction temperature ($10-70^{\circ}C$) were analyzed and optimized extraction condition for antioxidant activity of green tea extract (GTE) was determined using response surface methodology with three-level-three-factor Box-Behnken design (BBD). Regression analysis showed a good fit of data and the optimal conditions of extraction were found to be 57.7% EtOH, 15 min and $70^{\circ}C$. Under this condition, antioxidant activity of experimental data was 88.4% which was almost fit to the ideal value of 88.6%. As epigallocatechin gallate (EGCG) is known for the major ingredient for antioxidant activity of green tea, we investigated the effect of EGCG on antioxidant activity of GTE. EGCG showed antioxidant activity with the $IC_{50}$ value of $4.2{\mu}g/ml$ and a positive correlation was observed between EGCG content and the antioxidant activity of GTE with $R^2=0.7134$. Interestingly, however, GTE with 50 - 70% antioxidant activity contain less than $1.0{\mu}g/ml$ of EGCG, which is much lower than $IC_{50}$ value of EGCG. Therefore, we suppose that EGCG together with other constituents contribute to antioxidant activity of GTE. Taken together, these results suggest that green tea is more beneficial than EGCG alone for antioxidant ability and optimal extraction condition of green tea will be useful for the development of food and pharmaceutical applications

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.63-63
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• 2019

Tea plant (Camellia sinensis (L.) O. Kuntze) has been cultivated widely in many developing Asian, African, and South American countries, where it is the most widely consumed beverage in the world next to water. It has critical importance to understand the genetic diversity and population sturcutre for effective collection, conservation, and utilization of tea germplasm. In this study, 410 tea accessions collected from South Korea were analyzed using 21 SSR markers. Among 410 tea accessions, 85.4% (310 accessions) accessions were collected from Jeollanam-do. A total of 286 alleles were observed, and the genetic diversity and evenness were estimated to be averagely 0.79 and 0.61, respectively, across all the tested samples. Using discriminant analysis of principal components, the four clusters were detected in 410 tea accessions. Among them, cluster 1 showed higher frequency of rare alleles (less than 1%) than other clusters. Using calculation of the index of association and rbaD value, each cluster showed a clonal mode of reproduction. The result of AMOVA showed that most of the variation observed was within populations (99%) rather than among populations (1%). Our results might contribute to provide data about genetic diversity for the conservation of tea germplasm and for future breeding programs.

• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.59-67
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• 2021

This study was conducted to foster domestic tea (茶) culture as a single cultural content containing domestic culture, to increase domestic cultural competitiveness, and to suggest new cultural sanctions in the content era. Given the growth of the contents industry and the flow of domestic culture, cultural contents represented by the "Hallyu" of today do not exist at present, so it seems the time to move to keep pace with the times through the development of more Korean contents. Accordingly, this researcher has shed light on Korean tea (茶) culture, and reviewed the case of China, which is known as the origin of tea (茶) culture, and suggested a strategy for content creation of domestic tea (茶) culture. For this, the most prerequisite is to identify the identity and value of the domestic tea (茶) culture, and then expand education on tea (茶) culture and diversify the profit structure to serve as Korean cultural contents (茶) It suggested that the rediscovery of culture should be made.