Scholarly record
STUDY ON THE INFLUENCE OF SWEETENERS ON CYTOCHROME P450 ACTIVITY IN GREEN TEA
Abstract
Green tea is one of the most widely consumed beverages worldwide. It is consumed on its own or in various combinations. Green tea is made from the leaves of the Camellia sinensis plant which originated in Asia. Green tea drinks have many health benefits for consumers due to the compounds present in the raw material - green tea. In order to benefit from all the properties of green tea - antioxidant activity, a wide range of vitamins, provitamins and polyphenolic compounds - the raw materials used are organically grown. In this type of food, the activity of enzymes such as oxidoreductases, which have NAD or FMN dependent coenzymes, is very important in this biodynamic. The aim of this work is to discover the best sweetener for a green tea-based energy drink that does not affect the chemical compounds of tea, mainly cytochrome P450, the therapeutic and sensory properties and the health of consumers. Hem proteins are photosynthetic and respiratory cytochromes, involved in electron transfer, and oxygen-binding globin. The structure of chlorophyll is very similar to that of hemoglobin, the oxygen-carrying pigment found in red blood cells of mammals and other vertebrates. UV-VIS optical spectroscopy and mathematical statistics were used to determine the influence of sweeteners on the chemical composition of green tea raw material. The obtained results lead to the identification of the sweetener that has the least influence on the chemical composition of green tea and sensory improvement of the beverage used in the following technological stages.
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