جستجوی مقالات مرتبط با کلیدواژه « beverages » در نشریات گروه « پزشکی »

The aim of this study is to investigate and compare the color changes in two types of heat-cure acrylic resins (Ivoclar and Acrosun) when immersed in common beverages such as coffee, tea, and soda for six days.

This experimental laboratory study involved the preparation of 60 heat-cure acrylic resins samples, with 30 from Ivoclar and 30 from Acrosun. The samples were divided into three subgroups and immersed in 200 ml of fresh solutions of one of the tested drinks (1% tea, 1% coffee, and soda) for six days and nights. The samples were then washed, dried, and examined using a solid reflective spectrophotometer. Colorimetry was performed based on the CIE Lab system.

The study found that exposure to 1% tea and 1% coffee solutions caused significant color changes in both Ivoclar and Acrosun heat-cure acrylic samples. However, the Acrosun resin acrylic samples demonstrated less color change compared to the Ivoclar group when exposed to all three drinks. The amount of color change caused by exposure to soda for six days was less in both groups, with the Acrosun group performing better.

The study concludes that immersion in soda for six days caused less color change in both Ivoclar and Acrosun acrylic resins groups and had better performance. Acrosun resin acrylic samples experienced significantly less color change when exposed to all three drinks: 1%tea, 1% coffee, and soda. According to the NBS units index, no clinical difference was observed between the color change of the two groups of acrylic resins samples.

Microplastics (MPs) have emerged as a pollutant in water and various types of beverages. Given that humans are regularly exposed to the risk of microplastic accumulation in the body through the consumption of water and different drinks, this review study aimed to assess the occurrence of this emerging pollutant across water and various beverage categories.

For this review study, the articles on the presence of MPs in beverages published up to 2024 were thoroughly reviewed. These articles were identified through searches conducted in reputable national and international databases, including Google Scholar, PubMed, Embase, Science Direct, and SID. The search utilized both Persian and English keywords, such as microplastic, beverages, human health, tea, bottled water, tap water, and soft drinks.

The review examined the presence of microplastics in a range of beverage types, including bottled water (11 articles), tap water (6 articles), tea and coffee (7 articles), milk (6 articles), and energy drinks and sodas (4 articles). According to the results, the frequency of MPs in each liter of bottled water and tap water was between 4.6 and 20348 particles, and their dominant sources were polypropylene and polyethylene terephthalate. The size range of MPS in tea varied from 200.6-220.7 µm, and the common polymers identified were ethylene-vinyl acetate and acrylonitrile butadiene styrene. Furthermore, the average number of MPs in milk samples was 6±5 particles per liter. The results pointed out that the possibility of milk being contaminated by MPs during the production process was higher than during the packaging process.

As evidenced by the obtained results, MPs were present in all the beverages studied, and the sources of their contamination included the packaging of bottles and abrasion of bottle caps in bottled water, water treatment and pipelines in tap water, agricultural plastic films, and the use of plastic packaging in tea and milk. The presence of MPs in water and beverages has adverse effects on human health, and there is a need for further studies and new standards to control the related risks.

Background and Purpose:

The relationship between health of the heart, liver and brain, and nutrition is undeniable. A holistic medical school that lies on the basis of a multitude of several thousand years of experience, Persian medicine has studied the role of nutrition in health maintenance of the brain, heart, and liver. The purpose of this study is to describe and explain the role of foods and drinks in maintaining the health of these organs from the perspective of traditional Persian medicine.

The studied material included twenty reference books in traditional Persian medicine composed in different centuries (from the first to 14th century, AH), some of which were accessed from Noor software. Modern literature was also queried in well-known international databases (in English) within the period of 1999 to 2020. The searching process was conducted based on related keywords. Retrieved data were collected and analyzed by analytical-documentary method.

Useful principles in maintaining heart health include eating tender (latif), delicious non-drying foods and observing the principles in drinking water. To keep the liver healthy, it is recommended to eat foods that do not upset the balance of humors and do not cause dystemperaments. In maintaining the health of the brain, use of tender (latif) foods and drinks are recommended. Consumption of foodstuff that produces harmful vapors in the body, exposure to bad odors, and overeating are prohibited. Some of these findings were also observed in modern medicine research regarding the effects of Saffron and dried figs as well as principles of eating and drinking.

This study highlights the crucial importance of nutrition in improving functions of the liver, heart and brain, and protecting these organs from developing diseases. It seems necessary to conduct more research focusing on the effect of different types of foods and beverages on maintaining the health of these organs.

Background & objectives:

Tea is one of the most popular beverages in the world and contains several important essential micro nutrients that are beneficial to human health. The contamination of tea leaves by heavy metals may pose serious problems to human health. The aim of this study was to determine the concentrations of some heavy metals in broken black tea and also evaluation of their health hazards in Alborz province, Iran.

In this study, the concentration of heavy metals of Pb, Cd and Hg were measured by atomic absorption spectrometry (GFAAS) according to AOAC method of analysis on 15 samples of broken black tea available in stores of Alborz province and selected by simple random sampling in 2019. Upper limits of these heavy metals were 1 ppm, 0.1 ppm and 0.02 ppm for Cd, Pb and Hg, respectively.

The results of analysis showed that the mean levels of Pb, Cd and Hg were 0.255±0.06, 0.046±0.069 and 0.014±0.002 ppm, respectively.

 Lead, cadmium and mercury concentrations in the sampled brands of broken black tea were lower in comparison with their upper limits. Therefore, it be concluded that there are not any health problems concerned with broken dark tea consumption for these elements.

Nowadays, tea is the most popular and frequently consumed beverages in the world after water. There are some beneficial trace elements in tea such as fluoride, caffeine and essential minerals, although there may be heavy metals in tea leaves which threat seriously human health. Therefore, the main objective of current study was to determine and monitor lead content in imported black and green tea leaves (Camellia sinensis L) and time of infusion and to compare the release of Pb from them by the time factor.

The mean content of lead in 450 brewed samples of green and black tea were determined in three different duration time of infusion (5, 10, and 15 minutes) by graphic atomic absorption spectrophotometer. Samples were prepared by wet digestion method due to international protocols AOAC by concentrated nitric and hydrochloric acid. Analysis of variance (ANOVA) was employed to detect significances among samples from different time of infusion in samples.

The results showed that in the brew of dry black and green tea samples, the amount of lead was less than the allowable limit of the dry tea sample (1ppm). Also the amount in the brewed tea in 15 minutes was higher than 10 minutes and it was higher than 5 minutes.

The amount of lead in the brewed tea was lower than in the dry samples. The best time to brew tea is 5 minutes, when the amount of lead is the lowest and the organoleptic properties have the best conditions in terms of flavor.

Doogh is a traditional beverage and separation of serum during storage is a major problem in this product which happens due to low pH and aggregation of caseins. The aim of this study was to evaluate the effect of adding carboxy methyl cellulose, Persian and locust bean gum individually and in combination on doogh stabilization during storage time.
Doogh samples were prepared from the reconstruction of skim milk powder. Then, hydrocolloid solutions (0.15% locust bean, 0.6% carboxy methyl cellulose, 0.1% locust bean: 0.2% carboxy methyl cellulose and 0.1% locust bean: 0.1% Persian) were added to them and were kept in 5°C storage temperature for 28 days. The measurement of serum separation during storage time (28 days), particle size distribution and rheological tests were performed at baseline and the end of study. Finally, sensory attributes of treatments were determined with 30 panelists.
Adding carboxy methyl cellulose and locust bean gums individually resulted in increasing the stability of Doogh, but lower levels of locust bean showed a better impact on Doogh’s stability. However, the mixture of locust bean: carboxy methyl cellulose indicated the highest stability during storage and had the smallest particle size because of reduced accumulation of casein micelles. Adding hydrocolloids resulted in changing rheological behavior of Doogh from Newtonian to pseudoplastic. Moreover, the sensory panelists ascribed the highest score to the samples prepared by 0.1% locust bean: 0.2% carboxy methyl cellulose.
Combination of absorbent (carboxy methyl cellulose or Persian gum) and non-absorbent (locust bean) hydrocolloids, through three mechanisms including, spatial inhibition, electrostatic repulsion and increasing viscosity of the continuous phase led to a significant increase in stability of non-fat Doogh. It is worth mentioning that combination of locust bean and Persian hydrocolloids were stable, but in respect of sensory evaluation, the aforementioned combination received a lower score than the mixture of locust bean and carboxy methyl cellulose.

Recently, an increased demand for nondairy probiotic products comes from the vegetarians, those with lactose intolerance and high cholesterol blood content in dairy products. In this research, the effects of adding different probiotic strains to the Aloe vera drink were studied on biochemical and microbiological specifics during refrigerated storage.
About 7% of any cultured single strain probiotic (Lactobacillus (L) acidophilus, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus fermentumor Lactobacillus plantarum) were added to Aloe vera juices. Samples were studied in 7 days intervals throughout 21 days of storage at 5°C. pH and redox potential values were measured by pH-meter. Titrable acidity value was determined by titration with 0.1 N NaOH. Probiotic bacteria were enumerated using MRS-agar medium.
The highest and lowest biochemical changes were observed in treatments with L. reuteri and L. acidophilus, respectively. Therefore, different types of inoculated probiotic strains, with different ability in fermentation at refrigerated temperature, had effects on the amount of the biochemical changes during storage. The most probiotic viable counts in treatments with L. acidophilus were observed at the end of storage.
Probiotic viability was improved in Aloe vera juices probably due to high amounts of nutrients such as aminoacids, proteins, sugars, vitamins, phenolic compounds and antioxidants. L. acidophilus and L. fermentum are suitable choice to use in Aloe vera drink

Adequate hydration is essential for proper physical and mental function. So far there has been no published comprehensive report on fluid intake in Iran. This study was conducted to determine the mean intake of different types of fluids in adult population of Tehran in 2011. Subjects and This study was conducted in the Iranian capital، Tehran. A total of 572 adults (in three age groups: 18-29 yr، 30-49 yr، and 50-65 yr) were recruited from the northern، central and southern parts of Tehran metropolitan area to represent high، intermediate، and low socioeconomic status (SES)، respectively. The instrument for data collection consisted of a “demographic and general health” questionnaire and a “7-day fluid record”. Data entry was carried out within MS Access and analysis was performed using SPSS 16. The mean daily intake (in liters) and frequency of fluids was 1. 9 and 9. 6±3، respectively. Water comprised about one-half of the total daily beverage intake، followed by hot drinks. Men had a higher fluid intake (2. 2 L/d) compared to women (1. 7 L/d) (p<0. 01). In addition، the average daily intake of the 18-29-yr، 30-49-yr and 50-65-yr age groups was 1. 8، 2. 0 and 1. 9 L، respectively. In the lower SES groups the average intake (2. 1 L/d) was significantly higher than that in the other two SES groups (P<0. 001). Further analysis of the data showed that the mean fluid intake was significantly higher in the overweight (2. 1L) and obese (2. 2L) participants as compared with the normal weight (1. 8L) and underweight (1. 3 L) subjects (p<0. 001). Although the mean fluid intake of adult residents of Tehran is similar to that reported from many other studies، it is below WHO recommendations. The differences among intakes of the groups are mainly due to differences in water and hot drinks.