Antimicrobial Properties of Teas and Their Extracts in vitro.

Tea has recently received the attention of pharmaceutical and scientific communities due to the plethora of natural therapeutic compounds. As a result, numerous researches have been published in a bid to validate their biological activity. Moreover, major attention has been drawn to antimicrobial activities of tea. Being rich in phenolic compounds, tea has the preventive potential for colon, esophageal, and lung cancers, as well as urinary infections and dental caries, among others. The venture of this review was to illustrate the emerging findings on the antimicrobial properties of different teas and tea extracts, which have been obtained from several in vitro studies investigating the effects of these extracts against different microorganisms. Resistance to antimicrobial agents has become an increasingly important and urgent global problem. The extracts of tea origin as antimicrobial agents with new mechanisms of resistance would serve an alternative way of antimicrobial chemotherapy targeting the inhibition of microbial growth and the spread of antibiotic resistance with potential use in pharmaceutical, cosmetic, and food industries.

Bioactive attributes of tomatoes possessing dg, ogc, and rin genes.

We present the results of the first study characterizing new tomato hybrids, possessing dark green (dg), old gold crimson (og(c)), and ripening inhibitor (rin) genes, that determines the bioactive molecules and in vitro antioxidant potential of the peel and pulp of the fruits. The hybrids developed from Berika and BCT-115 (having the dg gene) were superior to those developed from BCT-119 and BCT-111 (carrying og(c) and rin genes, respectively), in relation to their nutritional potential. A wide range (mg/100 g FW) of ascorbic acid (∼21-40), lycopene (∼2-4), ß-carotene (∼0.5-1.7), total flavonoids (∼4.6-20.0), and total phenols (∼16-30) was recorded in the pulp. The peel fraction of the tomatoes was identified as an important reservoir of antioxidant bioactive compounds viz. lycopene (∼8-25), ß-carotene (∼1.6-3.1), total flavonoids (∼42-82), and total phenols (∼59-83). The radical scavenging activity ranged from ∼45-78 and 21-50% in the peel and pulp, respectively, whereas the metal chelating activity was found to range from ∼23-42 and ∼15-26% in peel and pulp, respectively, among all the hybrids. This finding offers a new direction towards the development of new tomato hybrids that possess not only a good shelf life, but also a nutritional status as well. Moreover, utilizing tomato peel as a source of phytochemicals could offer diverse opportunities for nutraceutical and functional food applications.