by Heidi Kyser

A recent clinical trial indicates that regular consumption of hibiscus tea may help those at risk of developing hypertension to lower their blood pressure.

Diane L. McKay, Edward Saltman, Chung-Yen Chen and Jeffrey B. Blumberg conducted the study through Tufts University’s Human Nutrition Research Center on Aging.

Departing from previous in-vitro and animal studies that have indicated the herb Hibiscus sabdariffa has antioxidant and anti-hypertensive properties, the team “hypothesized that daily consumption of H. sabdariffa tisane (hibiscus tea) has a beneficial effect on blood pressure (BP) in pre- and mildly hypertensive adults,” according to an abstract of the work.

The researchers selected a group of 65 of these pre- and mildly hypertensive adults, ages 30 to 70, for a double-blind, placebo-controlled clinical trial. They split the subjects into two groups and, over a six-week period, gave one group three cups of hibiscus tea per day and the other a placebo, “essentially a flavored water containing artificial hibiscus flavoring and color,” McKay told WSN.

The group that drank the hibiscus tea experienced a decrease in mean systolic blood pressure of 7.2; the two groups experienced approximately the same drop in diastolic blood pressure. When the results were examined by sub-groups, however, they indicated that the effects of drinking hibiscus tea were greater across the board among subjects whose systolic blood pressure was higher to begin with.

The overall conclusion? “Daily consumption of three cups of hibiscus tea, an amount readily incorporated into the diet, lowers BP in pre- and mildly hypertensive adults and may prove an effective component of the dietary changes recommended for people at risk of developing hypertension.”

McKay said this was not the first study of hibiscus in humans, but it was the first placebo-controlled trial. She added, “It was also the first study conducted in generally healthy people (with mildly elevated blood pressure) who were not already taking any blood pressure-lowering medications.”

McKay said she wasn’t really surprised by the results, because of previous, related research. But, she added, “we weren’t sure if we would see the degree of change that we did with such a reasonable dose. It is also interesting to note that our subjects were told to consume their usual diet, and not change their level of physical activity for the duration of the study.”

Related topics: Research, Phytochemicals, plant extracts, Cancer risk reduction

Teas, both green and black, have potent anti-cancer effects against a wide range of tumours, says a new study led by the US Department of Agriculture that adds to an ever growing body of science behind the compounds.

“These findings extend related observations on the anticarcinogenic potential of tea ingredients and suggest that consumers may benefit more by drinking both green and black teas,” wrote lead author Mendel Friedman from the USDA.

The health benefits of tea ranging from a lower risk of certain cancers to weight loss, and protection against Alzheimer’s, have been linked to the polyphenol content of the tea. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. Oolong tea is semi-fermented tea and is somewhere between green and black tea.

The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.

Friedman and his co-workers from Keimyung, Uiduk, and Yeungnam Universities in South Korea investigated the ability to induce cell death in human cancer and normal cells nine green tea catechins, three black tea theaflavins, and theanine extracted using either an as aqueous and or an ethanol(80 per cent)/water method.

“Because tumour promotion may be the only reversible event during cancer development, its suppression is regarded as an effective way to inhibit carcinogenesis,” said Friedman.

The researchers report that the majority of the catechins, theaflavins, theanine, and all the general tea extracts decreased the numbers of human breast (MCF-7), colon (HT-29), hepatoma (liver) (HepG2), and prostate (PC-3) cell lines, with the ethanol/water extracts found to contain higher levels of flavonoids and to have a higher activity.

“The anticarcinogenic effects of tea compounds and of tea leaf extracts varied widely and were concentration dependent over the ranges from 50 to 400 microg/mL of tea compound and from 50 to 400 microg/g of tea solids,” wrote the researchers.

However, the flavonoid levels of the teas were not found to correspond with the anti-cancer activities.

The researchers did not undertake a mechanistic study, but state that previous studies have suggested the flavonoids can induce programmed cell death (apoptosis), stop P450 enzymes that activate pro-carcinogens, stop the transmission of signals by tumour promoters, bind to damage DNA usually involved in cancer promotion, or inhibit the formation of new blood vessels in the tumour (angiogenesis).

Whether the tea compounds work independently, additively or synergistically merits further study, said the researchers.

“Because it may be too risky to translate results from cell assays to in vivo effects, the observed destruction of a broad range of cancer cells suggests the need for animal and human studies designed to ascertain whether the observed wide variation in potencies of tea compounds and teas can predict corresponding effects in vivo,” they said.

Source: Journal of the Agricultural and Food Chemistry

Published on-line ahead of print: ASAP Article doi: 10.1021/jf062276h S0021-8561(06)02276-X

“Structure-Activity Relationships of Tea Compounds against Human Cancer Cells”

Authors: M. Friedman, B.E. Mackey, H-J. Kim, I-S. Lee, K-R. Lee, S-U. Lee, E. Kozukue, and N. Kozukue

Flavanol improves memory in mice, study
By Philippa Jones, 01-Jun-2007

Related topics: Research, Antioxidants, carotenoids, Cognitive and mental function

A plant-derived flavanol found in blueberries, tea, grapes and cocoa improved memory in mice. It could have the same effect on humans, according to research published in the Journal of Neuroscience, and funded by the food company Mars.

Memory improvement increased further when the mice exercised regularly, concluded Henriette van Praag and colleagues from the Salk Institute.

“This finding is an important advance because it identifies a single natural chemical with memory-enhancing effects, suggesting that it may be possible to optimize brain function by combining exercise and dietary supplementation,” said Mark Mattson from the US’ National Institute on Aging

Scientists found that when mice were fed the flavanol known as epicatechin and then exercised, they experienced structural and functional changes in the dentate gyrus, a part of the brain involved in learning and memory.

These findings suggested that a diet rich in flavonols could help reduce the incidence or severity of neurodegenerative diseases or cognitive disorders related to ageing.

Van Praag and her team compared mice fed a typical diet with those fed a diet supplemented with epicatechin. Half the mice in each group were also allowed to run on a wheel for two hours each day.

After a month, the mice were trained to find a platform hidden in a pool of water. Those that both exercised and ate the epicatechin diet remembered the location of the platform longer than the other mice.

When studying their brains, van Praag and her colleagues found that the mice supplemented with epicatechin had greater blood vessel growth in the dentate gyrus and had developed more mature nerve cells.

Further analysis showed that the epicatechin and exercise combination had a beneficial effect on the expression of those genes that are important for learning and memory.

The researchers found that sedentary mice fed epicatechin showed enhanced memory, blood vessel growth and gene activity, but these benefits were even more evident in mice that also exercised.

“A logical next step will be to study the effects of epicatechin on memory and brain blood flow in aged animals and then humans, combined with mild exercise,” said van Praag

Epicatechin has been shown previously to improve cardiovascular function in humans and increase blood flow in the brain.

The work was a supported by a grant from the US Defense Department’s Defense Advanced Research Projects Agency and Mars, which markets a flavonol-rich line of chocolate, supplied the epicatechin.

Source: Journal of Neuroscience (Society for Neuroscience)

May 30 2007, Volume 27, Issue 22

“Plant-Derived Flavanol (-)Epicatechin Enhances Angiogenesis and Retention of Spatial Memory in Mice”

Authors: H van Praag, MJ Lucero, GW Yeo, K Stecker, N Heivand, C Zhao, E Yip, M Afanador, H Schroeter, J Hammerstone, and FH Gage

EGCG from tea may prevent arthritis – study
By Stephen Daniells, 30-Apr-2007

Related topics: Research, Phytochemicals, plant extracts, Bone & joint health

Epigallocatechin-3-gallate (EGCG) extracted from green tea may inhibit the production of inflammatory molecules associated with and joint damage in people with rheumatoid arthritis, scientists have reported.

Salah-uddin Ahmed, from the University of Michigan Health System, told attendees at Experimental Biology 2007 in Washington, D.C. yesterday that the tea extract may also suppress the inflammatory products in the connective tissue of people with rheumatoid arthritis.

“Our research is a very promising step in the search for therapies for the joint destruction experienced by people who have rheumatoid arthritis,” said Ahmed.

The results add to an ever-growing body of science linking consumption to a wide range of health benefits, including lower risk of certain cancers, weight loss, heart health, and protection against Alzheimer’s.

Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent.

The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.

The research, which has not been seen in its entirety by NutraIngredients.com, focused on synovial fibroblasts – cells that form a lining of the tissue surrounding the capsule of the joints – from patients with rheumatoid arthritis. These fibroblasts were subsequently cultured in a growth medium and incubated with EGCG.

The pro-inflammatory cytokine interleukin-1 beta (IL-1beta) was then added to the culture medium. IL-1beta is an immune system protein reported to play an important role in causing joint destruction in people with rheumatoid arthritis.

Ahmed told attendees that when untreated cells were stimulated with IL-1beta, a cascade of events occurred that resulted in production of the bone-destructive molecules interleukin-6 (IL-6) and cyclooxygenase-2 (COX-2). However, when the cells were incubated with EGCG the production of IL-6 and COX-2 was not observed.

The scientists revealed that work is ongoing with lab tests focusing on the inhibitory role of EGCG in gene expression. Animal studies will be used to test if EGCG can provide similar therapeutic or preventive effects against rheumatoid arthritis. Positive results could form a strong foundation for future testing of the green tea extract in humans with rheumatoid arthritis, said Ahmed.

This study could be good news for the tea extract market. European demand for tea extracts is currently surging, having reached 500 metric tonnes by 2003.

This has seen companies such as DSM, with its Teavigo boasting 95 per cent purity of EGCG, and Taiyo International, with its Sunphenon claiming more than 90 per cent purity, position themselves firmly in specific catechin markets.

Approximately seven million people in the UK alone are reported to have long-term health problems associated with arthritis. Around 206 million working days were lost in the UK in 1999-2000, equal to £18bn (€26bn) of lost productivity.

Source: Experimental Biology 2007, Washington, D.C, 29 April 2007

Authors: S.-U. Ahmed, A. Pakozdi and A. Koch

Green tea extract may boost blood vessel health
By Stephen Daniells, 31-May-2007

Related topics: Research, Phytochemicals, plant extracts, Cardiovascular health

The heart healthy reputation of epigallocatechin gallate (EGCG), the main extract from green tea, may be due in part to improvement in blood flow through the vessels, suggests a clinical trial from the US.

“EGCG acutely improves endothelial function in humans with coronary artery disease, and may account for a portion of the beneficial effects of flavonoid-rich food on endothelial function,” wrote the authors in the Journal of the American College of Nutrition.

European demand for tea extracts is currently surging, and this has seen companies such as DSM, with its Teavigo boasting 95 per cent purity of EGCG, and Taiyo International, with its Sunphenon claiming more than 90 per cent purity, position themselves firmly in specific catechin markets.

The researchers, led by Michael Widlansky from Boston University School of Medicine in collaboration with researchers from DSM Nutritional Products, state that epidemiological studies have demonstrated the benefits of dietary flavonoid intake. These may be related to improved endothelial function.

Widlansky and co-workers recruited 42 subjects to take part in the double blind, placebo-controlled, crossover design study. Subjects were randomly assigned to receive either an EGCG supplement or a placebo.

Blood flow in the arm, so-called brachial artery flow-mediated dilation (FMD), was measured by vascular ultrasound at baseline, and again after two hours after an initial dose of EGCG (300 mg) or placebo, and after two weeks of supplementation with EGCG (two 150 mg doses per day) or placebo. Before being crossed-over to the other intervention, the subjects underwent a one-week washout period.

Supplementation with the green tea extract was found to improve FMD from 7.1 to 8.6 per cent two hours after the initial 300 milligram dose, but was not significantly improved when measurements were taken 14 hours after the end of the two weeks of supplementation.

Blood levels of EGCG mirrored the vascular function, said the researchers, increasing from 2.6 to 92.8 nanograms per millilitre after the initial 300 mg dose, but returning approximately to baseline levels after two weeks (3.4 ng/ml).

The results add to an ever-growing body of science linking consumption to a wide range of health benefits, including lower risk of certain cancers, increased weight loss, improved heart health, and protection against Alzheimer’s.

Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent.

The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.

Source: Journal of the American College of Nutrition

Volume 26, Number 2, Pages 95-102

“Acute EGCG Supplementation Reverses Endothelial Dysfunction in Patients with Coronary Artery Disease”

Authors: M.E. Widlansky, N.M. Hamburg, E. Anter, M. Holbrook, D.F. Kahn, J.G. Elliott, J.F. Keaney, Jr., and J.A. Vita

Green tea’s heart benefits gain support
By Stephen Daniells, 07-Jul-2008

Related topics: Industry & Markets

Regular consumption of green tea may improve the function of endothelial cells – cells lining the walls of blood vessels – and boost cardiovascular health, according to new research from Greece.

The small study with 14 healthy adults found that the benefits of the beverage was not related to the caffeine, indicating the possible role of green tea polyphenols, previously linked to protection against certain kinds of cancers and Alzheimer’s.

The study is published in the European Journal of Cardiovascular Prevention and Rehabilitation.

“These findings have important clinical implications,” said study co-author Charalambos Vlachopoulos from Athens Medical School in Greece. “Tea consumption has been associated with reduced cardiovascular morbidity and mortality in several studies. Green tea is consumed less in the Western world than black tea, but it could be more beneficial because of the way it seems to improve endothelial function.

“In this same context, recent studies have also shown potent anticarcinogenic effects of green tea, attributed to its antioxidant properties,” added Dr Vlachopoulos.

Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. Oolong tea is semi-fermented tea and is somewhere between green and black tea.

The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC).

Study details

The Greek researchers randomly assigned the volunteers (average age 30) to one of three groups. The first receive six grams of green tea, the second received 125 mg of caffeine (equivalent to the caffeine dose from six grams of tea), and the third group received hot water.

The volunteers consumed each of the interventions on three separate occasions, and the effects on flow-mediated dilation (FMD), the measure of a blood vessel’s healthy ability to relax, measured 30, 90 and 120 minutes after consumption.

Green tea increased FMD by 3.9 per cent 30 minutes after consumption, while no changes in FMD were observed following consumption of caffeine or the hot water placebo.

“Green tea consumption has an acute beneficial effect on endothelial function, assessed with FMD of the brachial artery, in healthy individuals,” wrote the researchers.

“This may be involved in the beneficial effect of tea on cardiovascular risk,” they concluded.

Source: European Journal of Cardiovascular Prevention and Rehabilitation

2008, Volume 15, Pages 300-305

“The acute effect of green tea consumption on endothelial function in healthy individuals”

Authors: N. Alexopoulos, C. Vlachopoulos, K. Aznaouridis, K. Baou, C. Vasiliadou, P. Pietri, P. Xaplanteris, E. Stefanadi, C. Stefanadis

Related topics: Products, Ingredients and additives

Extracts from black tea may reduce total cholesterol levels by nine per cent and LDL cholesterol levels by 12 per cent, according to a new study from Japan.

Consumption of the black tea extract (BTE) was also associated with beneficial changes in blood levels of triglycerides and body weight, according to results published in the journal Nutrition Reviews.

High cholesterol levels, hypercholesterolaemia, have a long association with many diseases, particularly cardiovascular disease (CVD), which is the number one killer on both sides of the Atlantic.

“The present study is the first to report that BTE (one gram per day) significantly lowered total cholesterol and LDL cholesterol levels in human subjects with borderline hypercholesterolemia in a randomised double-blind placebo-controlled study,” wrote authors Hiroyuki Fujita and Tomohide Yamagami from the R&D Department of Nippon Supplement in Osaka.

The study involved 47 people with borderline hypercholesterolaemia assigned to receive the BTE or placebo for three months.

The health benefits of tea have been linked to the polyphenol content of the tea. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidised by fermentation) contains between 3 and 10 per cent.

The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.

Study details

The subjects, aged from 40 to 70 years, were randomly assigned to receive the black tea extract (one gram per day) or placebo for three months. The subjects consumed the pills before a meal.

After three months, a 9 per cent reduction in total cholesterol was observed in the tea extract group, from 6.14 to 5.62 moles per litre at the start and end of the study, respectively. Furthermore, LDL cholesterol levels fell by 12 per cent, from 4.32 to 3.81 moles per litre.

Similar reductions in triglyceride levels were observed, but no significant changes in any blood lipid levels were recorded in the placebo group.

“Interestingly, the reduced levels of total cholesterol, LDL cholesterol, and TG levels remained significant even one month after termination of black tea extract intake,” wrote Fujita and Yamagami.

The authors also note no “undesirable changes in other biochemical parameters”, such as fat-soluble vitamins. Moreover, none of the subjects reported any adverse effects from consumption of the black tea extracts.

Mechanism

Fujita and Yamagami postulated that the tea extract may function by inhibiting the reabsorption of bile acids. By binding to the bile acids the extracts increase the excretion of cholesterol – the liver compensates by producing more bile from cholesterol, thereby promoting cholesterol lowering.

“Because the black tea extract induces the precipitation of mixed bile salt micelles and lowers blood cholesterol levels, it might have contributed to body weight loss in this study,” they wrote.

“In this regard, further investigation of black tea extract effects on body weight loss is warranted,” they concluded.

They also stated that future studies should investigate if the extract can play a role in reducing arteriosclerosis related to the metabolic syndrome and obesity in humans.

Source: Nutrition Research (Elsevier)

July 2008, Volume 28, Issue 7, Pages 450-456

“Antihypercholesterolemic effect of Chinese black tea extract in human subjects with borderline hypercholesterolemia”

Authors: H. Fujita, T. Yamagami

Green tea extract may lower blood pressure: study
By Stephen Daniells, 30-Oct-2008

Related topics: Industry & Markets

Daily supplements of extracts from green tea (Camellia sinensis) may reduce blood pressure, cholesterol and markers of oxidative stress, and all within three weeks, says a new study.

Reductions of systolic and diastolic blood pressures of 5 and 4 mmHg, respectively, were observed following daily supplements of green tea extracts, while total cholesterol levels were reduced by 10 mg/dL, according to findings of a randomised, double-blind, placebo-controlled, parallel study.

The study adds to an ever growing body of science reporting the potential health benefits of green tea and its extracts, which already range from reduced risks of cardiovascular disease, Alzheimer’s, and certain cancers.

Researchers from the University of Florida, Brigham and Women’s Hospital and Harvard Medical School, and the Nutritional Science Research Institute, Boston, report their findings in Nutrition.

Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. Oolong tea is semi-fermented tea and is somewhere between green and black tea.

The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC).

Study details

Meri Nantz and co-workers recruited 52 healthy men and 72 healthy women with an average age of 29 and randomly assigned them to receive daily supplements of green tea extract (Cardio Guard, containing 100 mg of L-theanine (Suntheanine, Taiyo International) and 200 mg of a decaffeinated catechin green tea extract (Sunphenon 90DCF, Taiyo International)) or placebo for three weeks.

At the end of the supplementation period the researchers found that total and LDL cholesterol levels had decreased by 10 and 9 mg/dL, respectively.

In addition to the blood pressure improvements, improvements in malondialdehyde (a marker of oxidative stress) and amyloid-alpha (a marker of chronic inflammation) were also recorded. Specifically, 12 and 42 per cent reductions, respectively, were observed.

“Camellia sinensis compounds may be an option for people who have mild to moderate high BP, elevated LDL cholesterol, elevated markers of inflammation, or a combination of these three CVD risk factors,” wrote the researchers.

“It may be helpful for individuals whose health care providers suggest a trial of diet and exercise before resorting to prescription medication,” they concluded.

High blood pressure (hypertension),defined as having a systolic and diastolic blood pressure (BP) greater than 140 and 90 mmHg, is a major risk factor for cardiovascular disease (CVD) – a disease that causes almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated €169bn ($202bn) per year.

Source: Nutrition
Published online ahead of print, 9 October 2008, doi: 10.1016/j.nut.2008.07.018
“Standardized capsule of Camellia sinensis lowers cardiovascular risk factors in a randomized, double-blind, placebo-controlled study”
Authors: M.P. Nantz, C.A. Rowe, J.F. Bukowski, S.S. Percival

Chamomile tea may prevent diabetes complications: study
By Stephen Daniells, 16-Sep-2008

Related topics: Industry & Markets

Drinking chamomile tea may prevent blood sugar increases and other complications associated with diabetes, suggests a new study from Japan and the UK.

Feeding diabetic rats the tea was also associated with lower production of the sugar alcohol sorbitol from glucose, report the researchers in the Journal of Agricultural and Food Chemistry. A build-up of sorbitol is linked to damage in the eyes or of nerve cells.

“The results [of this new study] clearly suggested that daily consumption of chamomile tea with meals could contribute to the prevention of the progress of hyperglycemia and diabetic complications,” wrote the researchers from the University of Toyama in Japan and the Institute of Grassland and Environmental Research in Aberystwyth, UK.

If the results can be repeated in other animal studies, and in future human studies, it may see chamomile (Matricaria chamomilla L.) tea added to the ever-growing list of dietary approaches for the prevention and/or management of diabetes.

Indeed, Dr Victoria King, research manager at British charity Diabetes UK, cautioned: “This study was carried out on rats with diabetes during a 21-day period. More research would be needed before we can come to any firm conclusions about the role chamomile tea plays in fighting diabetes-related complications.

“Diabetes UK wouldn’t recommend people with diabetes increase their chamomile tea intake just yet.”

An estimated 19 million people are affected by diabetes in the EU 25, equal to four per cent of the total population. This figure is projected to increase to 26 million by 2030.

In the US, there are almost 24 million people with diabetes, equal to seven per cent of the population. The total costs are thought to be as much as $174 billion, with $116 billion being direct costs from medical expenditures, according to 2007 American Diabetes Association figures.

Study details

The researchers, led by Atsushi Kato, investigated the effect of supplemental chamomile tea and its major components (umbelliferone, herniarin, esculetin, isoscopoletin, apigenin, luteolin, quercetin, R-bisabolol, and R-farnesene) to prevent or improve diabetic complications.

Studies using rat cells and human red blood cells were performed, while an additional feeding study was performed with rats. Kato and co-workers report that the full hot water extract, as well as esculetin and quercetin possessed moderate inhibitory activity of sucrase enzymes, which are responsible for the conversion of sucrose to fructose and glucose. Inhibition would reduce the rise in glucose levels.

Moreover, inhibition of the enzyme aldose reductase (ALR2), which converts glucose to sorbitol, was also observed when red blood cells were incubated with the hot water extract and some of the components.

“It has already been reported that the activity of erythrocytes ALR2 increases in diabetic patients and erythrocytes sorbitol levels in rats are positively correlated with the levels in the lens, sciatic nerve, and retina,” wrote Kato. Such a build-up can produce damage and complications.

The researchers reported a 75, 79, 74, and 68 per cent inhibition of ALR2 for umbelliferone, esculetin, luteolin, and quercetin when the compounds were used at a concentration of 200 micromoles.

A 21-day feeding study used rats that had received an intravenous injection of streptozotocin to induce diabetes. Supplementing the diets of the animals with chamomile tea or its extracts was found to influence blood glucose levels. Specifically, the tea and quercetin were found to suppress blood glucose levels in the animals.

“In conclusion, the present study demonstrated that daily consumption of chamomile tea with meals could be potentially useful in the prevention and self-medication of hyperglycemia and diabetic complications,” wrote the researchers.

Caution

Commenting independently on the results, Dr King said that more research was needed to substantiate a potential role for chamomile tea in diabetes prevention and management.

“Eating a healthy balanced diet, taking regular physical activity and adhering to any prescribed medicines remain key ways to effectively control blood glucose levels, blood pressure and blood fats. Good diabetes management will help reduce the risk of serious complications such as heart disease, stroke and blindness,” she added.

Source: Journal of Agricultural and Food Chemistry
Volume 56, Pages 8206-8211
“Protective Effects of Dietary Chamomile Tea on Diabetic Complications”
Authors: A. Kato, Y. Minoshima, J. Yamamoto, I. Adachi, A.A. Watson, R.J. Nash

FSA reassess drink and chocolate caffeine pregnancy stance
By Neil Merrett, 04-Nov-2008

Related topics: Industry & Markets

The UK-based Food Standard’s Agency (FSA) has revaluated its guidance on the recommended caffeine intake for pregnant women in a variety of products such as coffee, tea, cola drinks and even plain chocolate over health concerns.

Acting ahead of the publication of new study from the universities of Leeds and Leicester, as well as previous research into caffeine consumption, the UK-based regulator said that it was advising expecting mothers to limit their caffeine intake to 200mg a day.

The findings, which surveyed 2,500 pregnant women and their intake of the stimulant, linked caffeine consumption during pregnancy to increased risks of complications due to foetal growth restriction and the weight of a child.

New guidelines

The FSA said that women who has stuck with its previous guidance, set in 2001, to not to exceed 300mg of the stimulant a day should not be concerned, though should reduce their intake during the remainder of their pregnancy.

Under these latest guidelines, the risk assessor outlined rough estimates as to what constituted consuming 200mg of caffeine in a variety of products.

These are:-

* 2 mugs of instant coffee ( at 100mg of caffeine each)
* 1 mug of filter coffee (140mg each)
* 2 mugs of tea (75mg each)
* 5 cans of cola (up to 40mg each)
* 2 cans of ‘energy’ drink (up to 80mg each)
* 4 (50g) bars of plain chocolate (up to 50 mg each)

The FSA stated that caffeine in milk chocolate is estimated to be about half that of plain chocolate.

Moderation calls

Andrew Wadge, chief scientist for the agency, said that the new advice was not a call to cut out caffeine consumption altogether when carrying a child, but simply highlighting a need for moderation.

“We would emphasise that the risks are likely to be very small and believe our new advice, which is based on new research and has been considered by leading independent scientists, is sensible and proportionate,” he stated.

Industry body, the Coffee Science Information Centre (COSIC), said that the new guidelines still meant that between two to three cups of caffeinated coffee could be consumed by pregnant women a day in safe levels.

However, pointing to the evidence, a spokesperson for the group told BeverageDaily.com that the average level of caffeine intake amongst participants in the test was 159mg a day, well below even the current guidelines.

“This shows that pregnant women currently consume less that the 200 mg level already,” added the spokesperson.

Testing methodology

In the findings, which are to be published this week in the BMJ journal, 2635 low risk pregnant women within eight to twelve weeks of pregnancy were recruited for participation in the test.

Researchers then quantified the total caffeine intake from four weeks before conception to throughout the pregnancy by using a caffeine assessment tool to measure levels of the stimulant within each subject’s saliva.

Source: BMJ
Published online, doi:10.1136/bmj.a2332

“Maternal caffeine intake during pregnancy and risk of fetal growth restriction: a large prospective observational study”
Authors: Justin C Konje, Janet E Cade, et al