New venture opportunity Essay Example | Topics and Well Written Essays - 1500 words

New venture opportunity - Essay Example The main aim of ESS Designs will be to provide a simple, classy and well-tailored look for all our clients. We not only want to provide a distinctive look but we also want to be recognized as a trendsetter in the clothing industry. To start with the new company, the first range of product that ESS Designs will focus on will be a collection of jackets for women, men and children. Based on the research that the appointed team members of ESS Designs have conducted, there have been a lot of customer’s requests that have been made by various customers on the scarcity of jackets’ design. Therefore, building upon this, the first range of product that ESS Designs will focus on will be on a collection of jackets for all our targeted clientele. As a start-up company, ESS Designs will first operate in a small geographical region. However, it is evident that with the inception of technology our client reach may go beyond the borders. The company will be located in the United States in Pennsylvania. This is where our headquarters will be. Nevertheless, ESS Designs will embrace the use of advertising and public relation to make our new range of product known and also to build upon the image of the company. It is also worth noting that the prices of our products will be quite pocket-friendly thus aside from quality will strive to ensure that our targeted consumers are well catered for with regards to the pricing range. In order to examine the impact of this new venture, a thorough SWOT analysis will be conducted on ESS Designs.

2ND PAPER Essay Example | Topics and Well Written Essays - 1250 words

2ND PAPER - Essay Example Chances that the super power would diminish in the next decades are clearly high. The best positioned countries to challenge America’s prominence are found in East Asia and globally by China. (Abdelnour, Wesley & Herman pg57) It is believed that if Chinas economic growth continues consistently the next two decades just in the same pace as the last two decades, then it would surpass and rival the United States of America in terms of Gross Domestic Product (GDP) .GDP is not measured in terms of dollar but in terms of purchasing power parity. Even if Chinas economic status does not does not reach the Americas standards, it is notable that the growth has created a fundamental political inspiration in the entire East Asia. The economic clout extends East Asia affecting both great powers and the developing countries due to enthusiasm for raw materials and competitive prices for low cost goods. China is resolute in climbing the technological ladder, a clear indication that it might affect United States of America economically. Already China is regarded as the most dominant military powerhouse in the entire East Asia thereby making significant strides creating excellence in the armed forces. The tense relationship between USA and Russia has been fuelled by Americans interest in Crimea with regard to the sanctions that have been attached to Russia recently by President Barrack Obama of the United States. Several banks have been blacklisted by the US government following the Russian infiltrations in Ukraine. Majority of Russian businessmen in the United States who have close links with Vladimir Putin have been expelled from the country. President Obama has also come with strategies to tame some parts of the Russian economy comprising both the oil and gas industries which form a bunch of Russians export. (Abdelnour, Wesley & Herman pg29) According to President Barack Obama, the action would interfere with the

Health Benefits and Problems of Drinking Green Tea

Health Benefits and Problems of Drinking Green Tea Introduction Green tea was originated from China and has been consumed for thousands of years. It was initially used as a natural remedy and in religious ceremonies before it became a beverage. Heavy green tea drinkers like the monks and Japanese have been known to live longer than average people. It is believe that regular consumption of tea is good because it helps to relax ones mind, decrease his need for sleep, and lightens his weight by reducing fat in the body system. These observations have been gradually proven by scientists. Today, several billion cups of green tea are consumed daily by people around the world. It has become one of the most widely consumed drinks and popular even among younger generations who are health conscious. Although the majority of drinkers are Asians, it is gaining popularity in the West as more people hear how beneficial it can be to human health. Many people who used to drink coffee or black tea with milk are now joining the trend of drinking green tea. Those w ho do not enjoy drinking green tea but want its health benefits can take green tea extracts in the form of supplements. Aims for the dissertation A lot of studies and research have been done on green tea extracts and their effects on health the past few decades. While most scientists confirmed the goodness of green tea, some experts expressed concerns about the potential health risks of consuming too much green tea extracts. The objective of this paper is to look at the benefits and drawbacks of consuming green tea. It also attempts to find out whether green tea is really so good and as safe as so many people claim or think it to be. Methodology There are now many books about green tea, websites designed to inform and update visitors on green tea, as well as thousands of scientific articles, research studies and media reports on the health benefits and potential risks. This paper was based on information and data from secondary source, mainly literature review of books, journal articles searched from the Internet database and newspaper reports. Updates from government and official websites were also used. Overall structure This dissertation looks at the history of green tea, its composition, applications and uses. It then discusses the health benefits and potential risks of the green tea extracts, as well as the controversy about some of the health claims. Background There are different varieties of the tea plants and as many as 500 existing species of tea grown in around 50 different countries, with China having the most species than the others. Most tea specialists prefer to cultivate the species Camellia sinensis which almost all green tea comes from. Green teas are made exclusively from the young leaves and buds of the Camellia sinensis plant. This plant is a slow-growing evergreen perennial tree of the genus Camellia, which survives in tropical or sub-tropical rainforest climates and thrives at altitudes of 2,100 meters above sea-level. The two parent strains were originated in Darjeeling, Assam and China. In order to harvest them more easily and conveniently, the trees are kept short as shrubs. There is no uniform grading for green tea. Good quality green tea consists of a leaf and a bud. The eight criteria to determine good green tea are the appearance, shape, colour, completeness, aroma, liquor, flavour and wet leaf. Green tea processing Teas are classified into three major types, depending on how they are processed: green, black and oolong. Green teas are made from unfermented leaves. They are steamed, roasted, or pan-fried almost immediately after being picked. Since there is no time for them to ferment, no chemical change occurred. This is why it tends to be lighter in color and have the delicate green character. Oolong teas are produced when the fresh leaves are subjected to a partial fermentation stage before drying. Black teas undergo post-harvest fermentation stage before drying and steaming. As a result of the fermentation and oxidation, many of the components in the tea leaves that are beneficial for health are destroyed during the production of black tea. Green tea is considered better than black tea or oolong tea for health reasons because it does not go through fermentation or oxidation during its production. It is the purest form of all teas. In China, green tea leaves are allowed to dry naturally before they are roasted or pan-fried. Such treatments prevent fermentation and soften the leaves which will then be rolled and twisted to remove additional moisture. The Japanese use a steaming method before rolling, twisting and drying the leaves. Chinas green tea is known to be the most delicate of all with a sweet and mild grassy taste. Some of the best Chinese green tea like fine Dragonwell could result in five or more infusions. The best green teas are those picked during early spring around the time of the Qing Ming Festival. Modern tea masters could list 500 or more green teas which could be plucked and processed slightly differently to give slightly different taste. History of green tea Green tea has been used by people as a healthy and medicinal drink for thousands of years. There are many different stories about how it was first discovered. The most popular one from China dated as far back as 2737 B.C. The Chinese legend described how Shen Nong accidentally discovered the soothing taste of the beverage after a leaf dropped from a tea plant into a pot of boiling water while he was in the garden. He became very interested in the infusion and began to study about its various healing properties. Other stories of tea link it with Zen Buddhism. Whichever is true, there is no doubt that tea was originated from China. Anthropologists have reasons to believe that prehistoric humans living in the area of Yunnan chewed on the leaves of tea trees to increase their alertness when hunting. Fresh green tea leaves were gradually used by people for medicinal properties such as to treat depression, digestive and nervous conditions. During the Han dynasty, tea plants were known to b e grown by monasteries in Sichuan. Some people started to steam tea leaves and then compressed them into cakes. These tea bricks would be baked and hardened so that they could be prevented from spoiling and be kept for a longer time. By the Tang Dynasty, as tea cultivation improved and trade increased, tea drinking became very popular in the upper class. Tea rules and ceremony were developed during this golden age of tea. Gradually, tea was consumed as a common healthy drink for all levels of society in China and Tibet instead of mainly used as a remedy to treat different health complaints for certain groups of people. Around A.D. 780, a book dedicated to tea called Cha Ching (Tea Classics) written by Lu Yu was published. He described in great details how tea was grown, cultivated and processed. He even wrote about the utensils and proper way of tea consumption. It was Lu Yu who transformed the process of tea drinking into a form of art, which would eventually be passed to Japan by monks who travelled around Asia. As the popularity of drinking tea continued to grow in China, a tea culture began to develop in Zen ceremonies and secular society in Japan, where the tea plant was able to adapt very well. The tradition of drinking green tea involves a wide range of green tea and is still an important part of their society. By the 12th century, tea plants were already exported to Japan on a large scale. It was until the 14th century when the culture of drinking tea was first introduced to Europe via the Silk Road and soon spread to other parts of the world. During the 1600s a Chinese ambassador brought tea to Moscow which led to a flourishing tea trade to Russia. The Manchus were in power when China was the most important trading country in the world and tea trade was a monopoly. The Portuguese were the first traders to bring tea to Europe in large scale. China was able to be a sole exporter of tea by keeping the knowledge of tea cultivation technique for a long time. It was the British, eager to learn how to cultivate tea, who uncovered the secret of growing tea outside China in the 1800s. They sent a man to China who disguised himself as a merchant. The seeds he collected in China were brought to India but efforts to cultivate them failed. However, experiments using the Chinese techniques to grow loca l India tea plant were successful. Since the 19th century, the British began to cultivate tea on plantations in the colonies of India and Sri Lanka. It was only then when black tea, mass-produced and sold in packets, became more popular in the rest of the world. Nowadays, the tea plant is cultivated in many countries around the world, with China, Japan, India and Sri Lanka being the greatest producers. About 3.1 million tons of dried tea is produced every year, 20% of which is green tea. Although green tea has been consumed by the Chinese and Japanese for such a long time, its popularity increased only gradually in the West as the health benefits became more widely known. This is because green tea research has been widely conducted only in recent years by scientists. In fact, well-publicized results of research on green tea have been available only since the early 1990s. Green tea is now one of the most popular beverage consumed by people besides water. In some places, brewed tea steeped from carefully harvested green tea leaves of delicately grown tea tree is treated like prized wine or rare coffee. As studies continue to show evidence of its benefits, green tea will continue to be sought after by more and more people everywhere. The use of green tea and its extracts by manufacturers will continue to increase as green teas reputation keeps growing. Green tea components While the history of green tea is long and interesting, its chemistry is complex and studied by scientists only quite recently. To understand more about green tea extracts and their effects on health, it is necessary to look at the composition as well as chemical and biochemical properties of green tea. The composition of green tea leaf is very similar to that of other fresh leaf since green tea, being the most natural form of tea, is made from unfermented leaves from the tea plant. Only a few changes to the enzymes of the leaves occur right after they are plucked from the plant and some new volatile substances are produced when they are dried. The buds and leaves of the tea plant contain carbohydrates, proteins, lipids, enzymes and the genetic material necessary for growth and photosynthesis. The main constituents of the leaves are polyphenols, the catechin and catechin-derived antioxidants; caffeine; theobromine; theophylline; and theanine. Other compounds in green tea that affect the human health are fluoride, minerals, vitamins such as B1, B2 and C, and trace elements such as chromium and manganese. Table 1 Mean Composition (%) of Green Tea Compound Green tea* Phenolic compounds** 30 Fibre 26 Proteins 15 Others carbohydrates 7 Lipids 7 Minerals 5 Amino acids 4 Pigments 2 Oxidised phenolic compounds*** 0 *Data referred to dry weight of tea leaves. **Especially flavonoids. ***Especially thearubigins and theaflavins. [Sources: Belitz DH, Grosch W(1997), Qu?mica de los Alimentos. Zaragoza: Acribia] The amount of these ingredients differs according to where the green tea is cultivated and age of the leaves. Young leaves and buds contain more caffeine while older leaves have larger amount of tannin (flavonols).[2] Fresh green tea buds and leaves contain 75-80% water while the polyphenol components make up the remaining 20-25% of solid matter. Careful drying could prevent changes to the active ingredients of the green tea leaves whereas fermentation and oxidation that occur when black tea is processed would cause chemical changes. This leads to the major difference in the effects and taste between black tea and green tea. Green tea extracts are herbal derivatives from green tea leaves which are used or taken orally by people. The extracts can be divided into 4 categories: a) Strong infusions Green tea leaves are processed by soaking in alcohol solution; b) Soft extracts the solution made by strong infusion is concentrated to 20 25%; c) Dry extracts the solution from strong infusion is further concentrated to 40 50% solids and turned into dehydrated extract powder; d) Partly purified extracts techniques such as solvent extraction, column chromatography, membrane extraction and separation are used to acquire more purified derivatives of green tea in order to produce supplements like green tea tablets and capsules. Tea Polyphenols The color of green tea is partly due to chlorophyll and partly due to a kind of naturally occurring compound in it, called polyphenols. These compounds are responsible for the pungency and unique flavor of green tea. They are antioxidants which is a type of phytochemical compounds found in most plants, vegetables and fruits as well as coffee, cocoa, wine and tea. Polyphenols are the most biologically active group among the tea components, with antioxidative, antimutagenic and anticarcinogenic effects. Exposure to oxygen during enzymatic process reduces polyphenols levels. Green tea has unaltered polyphenols because unlike oolong or black tea, they do not undergo oxidation. Because of this, green tea has the greatest effect on health among all teas. In green tea, polyphenols are in the form of flavonoids. The main flavonoids present in green tea are the green tea catechins (GTC) which comprise four major derivatives: (-)-epigallocatechin-3-gallate (EGCG) (represents approximately 59% of the total of catechins); (-)-epigallocatechin (EGC) (19% approximately); (-)-epicatechin-3-gallate (ECG) (13.6% approximately); and (-)-epicatechin (EC) (6.4% approximately). Catachins have a carbon structure C6-C3-C6 composed of two aromatic rings. [Source: V. Jane, et al. (Jan 2003), Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions, Critical Reviews in Food Science and Nutrition, 43(1):89-143] The catechin content of green tea depends on how the leaves are processed, the geographical location and growing conditions (e.g. soil, climate, agriculture, practices and fertilizers), the type of green tea and the infusion (e.g. brew time, temperature) Green tea polyphenols are important for their ability to halt the damaging effects of oxidation which is a process of molecular DNA damage caused by the formation of toxic molecules called free radicals that develop in the human body. Individual catechins have different antioxidative and health properties. Other compounds found in different plants also have antioxidative action. Catechins found only in green tea however have been proved to be more effective than many well-known antioxidants. Professor Catherine Rice-Evans of the Guys Hospital in London carried out tests and determined that green tea catechins have greater effects as antioxidants than the same quantity of Vitamin C and E, or beta-carotene. She also ranked the catechins according to the proportion of their presence in green tea. According to her study, EGCG was the most active of the catechins, responsible for 32% of the antioxidant property of green tea. The order from most antioxidative to least antioxidative are: 1) EGCG 2) EGC 3) ECG and 4) EC. Caffeine Caffeine is a central nervous system stimulant belonging to the family of chemicals called methylxanthines. It can be found in more than sixty different plants. [8] Most of them have been utilized as foods or beverages by people since ancient times. Caffeine is a trimethyl derivative of purine 2,6-diol. It was first discovered in coffee by Runge in 1820 and later isolated from tea by Nakabayashi. Caffeine content is usually 2.5-4.5% in dry green tea leaves. The amount of caffeine in green tea drink is about 1/10 to 1/5 of that in brewed coffee. [Source: V. Jane, et al. (Jan 2003), Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions, Critical Reviews in Food Science and Nutrition, 43(1):89-143] Caffeine has a strong effect on the brain and muscles which is why drinker will experience a mental boost shortly after drinking tea. The amount of caffeine varies among different types of tea. Black tea has the greatest amount whereas green tea contains only one-third the caffeine of black tea. It has been shown in many studies that caffeine improves cognitive performance and certain aspect of memory. Besides mental health, caffeine may also helps to enhance ones emotional health, for example, making the drinker feel energized and motivated to work. Caffeine is known to be a cardiac stimulant and a diuretic. It also stimulates the cerebral cortex, causing excitation in the central nervous system. However, it may have adverse effects on some people and its intake could cause health risks instead of benefits. Because of that, this component is often removed and excluded when green tea is extracted for applications such as health supplements. Nutrients Besides polyphenols and caffeine, the two most commonly known components, green tea also actually contains many nutrients, including different kinds of vitamins and inorganic compounds. Vitamins Commercial green tea leaves contain about 280mg of Vitamin C (VC, ascorbic acid) per 100g of dried leaves. The content of Vitamin C in green tea can be ten times that in black tea because the vitamin is partly destroyed during fermentation, which green tea does not undergo. Other vitamins found in green tea in different amounts are Vitamin B2, Vitamin D, Vitamin K, and carotenoids. Inorganic elements There are many minerals in green tea such as calcium, iron, copper, sodium, zinc and potassium. Green tea can also be a rich source of selenium if it is grown in a soil rich in this essential mineral. Another important mineral found in green tea is manganese which is used by the body in digesting protein as well as maintaining healthy bones and connective tissue. Green tea also contains a lot of fluoride the mineral known for fighting dental cavities. The amounts of aluminum in green tea leaves are higher than any other plants. Fortunately, the tea plant is able to biochemically neutralize the toxicity of aluminum, which exists mainly in a chelate form, which is less absorbable than the ionic form, with less potential to cause adverse effect on health. Experiments on animals and people also confirm that tea catechins can prevent the damage caused by accumulation of aluminum in the bones. Some specific inorganic compounds in the tea plant are aluminum, fluorine, and manganese. Table 2 Inorganic Elements and their contents in green tea leaves (per 100g dried leaves) ElementContent ElementContent N3.5 7.1   Ã‚  (g)  Ã‚   Al420 3,500   Ã‚  (ppm)  Ã‚   P0.2 0.7   Ã‚  (g)  Ã‚   As0.20 0.42   Ã‚  (ppm)  Ã‚   K1.6 2.5   Ã‚  (g)  Ã‚   Ba1.3 5.1   Ã‚  (ppm)  Ã‚   Ca0.12 0.57   Ã‚  (g)  Ã‚   Br7.8 25.0   Ã‚  (ppm)  Ã‚   Mg0.12 0.30   Ã‚  (g)  Ã‚   F17 260   Ã‚  (ppm)  Ã‚   S0.24 0.48   Ã‚  (g)  Ã‚   Na20 33   Ã‚  (ppm)  Ã‚   Fe100 200   Ã‚  (ppm)  Ã‚   Ni1.3 5.9   Ã‚  (ppm)  Ã‚   Mn500 3,000   Ã‚  (ppm)  Ã‚   Pb2.2 6.3   Ã‚  (ppm)  Ã‚   Cu15 20   Ã‚  (ppm)  Ã‚   Rb8 44   Ã‚  (ppm)  Ã‚   Mo0.4 0.7   Ã‚  (ppm)  Ã‚   Sc0.2   Ã‚  (ppm)  Ã‚   B20 30   Ã‚  (ppm)  Ã‚   Se1.0 1.8   Ã‚  (ppm)  Ã‚   [Source: Standard Tables of Food Composition in Japan, Resources Council, Science and Technology Agency, Tokyo, 1991] Other Components Amino Acids The content of total nitrogen in green tea extracts ranges from 4.5 to 6%. Half of that are free amino acids, which are the building blocks of protein. The amount of amino acids in tea leaves harvested during spring time is larger than that during other seasons. Green tea contains some common amino acids like aspartic acid, glutamic acid, glycine, tyrosine etc. as well as an amino acid that is unique to it: theanine. Green tea has four basic tastes: sweet, sour, salty and bitter. There is in fact a fifth taste known as unami which is contributed by the amino acid l-theanine. This constituent was only identified in 1949, by a Japanese who discovered that theanine makes up about 50% of the free amino acids present in tea. Young tea buds harvested in early spring contain a lot more theanine than tea leaves harvested later in the year because the theanine are converted into catechins as the leaves mature. Green tea experts rate the unami taste most highly and consider it to be the most important factor in determining the quality of the tea. High grade green tea is more soothing to drink than lower grade ones because the l-theanine can decaffeinates tea naturally, making it taste less bitter. Scientific studies using electroencephalography show that if 8 times more theanine is present than caffeine, the effect of caffeine will be blunted. Studies have also shown that theanine increases production of d opamine in the brain, giving the drinker the sense of alertness while feeling relaxed. Aromatic Oils Aromatic oils play a major role in determining the fragrance of green tea. The oils accumulate as the tea leaf grows and evaporate during and after harvest of the leaf. For green tea, some aromatic oils remain in the final tea product, contributing to the taste of the tea. About 500 different aromatic oils have been identified in tea leaves. Carbohydrates Total carbohydrates in green tea leaves are about 40%, one third of which is cellulosic fiber. Starch is also contained in green tea. Tea leaves harvested in the morning when there is less starch are considered to be better in quality. Lipids Green tea leaves has an average of 4% oil by weight. The seeds of tea also contain oil of around 20-40% by weight. The oil is nondrying and has a solidifying temperature of -5 to + 15?C.>/p> Health Benefits Since the 1990s, scientists in different countries, particularly Japan, have almost suggested that every system of the body can be benefited by green tea consumption. The polyphenols are known to reduce the risk of cancer before genetic mutations occur by neutralizing free radicals, prevent cardiovascular disease by preventing LDL cholesterol from changes that promote heart disease, and protect the body from various other illnesses. As more people around the world hear about these benefits, it has become increasingly popular for those who want a healthy life style to drink green tea as beverage or take green tea extracts as supplements. Antioxidant Effects Free radicals are highly reactive molecules that could damage the body and lead to many diseases if left alone. They take an electron form another molecule, turning it into another electron-deficient free radical that can take an electron from a third molecule and so on, leading to a chain reaction. The human body has a number of antioxidant molecules that help to defend it against degenerative diseases, but sometimes they may be overwhelmed by the free radicals. Antioxidants are substances that patrol the body and quench free radical reactions. [8] The antioxidant property of green tea extract is the most basic of all the health benefits of green tea. Many plant foods provide an abundant source of antioxidant nutrients. Polyphenols in green tea are among the most effective. Gramza Anna et al. examined the antioxidative activity of several biologically active components from plants to find which are safe for people and showing high antioxidant activities if added to food with lipids such as lard. Results show that the 1000ppm green tea ethanol extract inhibited the oxidation process most strongly among samples of green and black tea leaves. It was observed that the antioxidant activity was higher in tea extracts containing high levels of ECG, EC and C. The US Department of Agriculture (USDA) analysed nearly 400 foods for their EGCG content and published a report in 2007. It showed that regular green tea contains the highest concentration of antioxidants, followed by decaffeinated green tea, flavored green tea and instant or bottled green tea. That USDA study also showed why green tea is the best way to ingest antioxidants. One gram of green tea steeped in 100 millimeters of water yields 127 milligrams of catechins whereas 100 grams of dark chocolate contains only 54 milligrams, blueberries 52 milligrams and black grapes just 22 milligrams. Since tea contains higher levels of antioxidants than many fruits and vegetables, green tea consumption can protect the cells in the human body from damage caused by free radicals. Flavonoids, act as antioxidants, through four possible mechanisms: 1) as reducing agents, disarming free radicals. 2) by donating hydrogen molecules to prevent the formation of free radicals. 3) by quenching singlet oxygen that would otherwise act as a free radical in the body. 4) by binding with metals that could otherwise initiate the creation of free radicals. Among the four polyphenols in green tea, EGCG has been found to be particularly effective as an antioxidant. Researchers from Rutgers University concluded that the strong antioxidant activities of green tea are mainly due to the higher content of EGCG after comparing the antioxidant effect of various polyphenols in green tea and oolong tea. [23] Studies of the effects of tea consumption in people confirm evident that green tea is the most effective scavenger of free radicals among the different types of tea. In one study, five adults each drank two cups of green tea while five others drank the same amount of black tea. Both green and black teas improve the antioxidant capability of the blood, but green tea was found to be six times more powerful. Scientists also found that fresh green tea extracts is a better scavenger of singlet oxygen than stale green tea extract. Green tea polyphenols are also effective in quenching other free radicals such as hydrogen peroxide and superoxide. Diabetes Mellitus Diabetes mellitus is known to affect the structure and function of myocardium, causing increased collagen in the heart and reducing cardiac function. Babu and his team from India found that the antioxidant enzymes of diabetic rats are not sufficient and efficient enough to reduce the oxidative stress caused by hyperglycemia. In 2006, their investigation showed that green tea treatment is effective in controlling the antioxidant system in the heart and aorta by alleviating lipid peroxidation. In 2007, their studies suggested that administration of green tea extract may improve myocardial collagen changes in diabetic rats. They believe that the antioxidant, antihyperglycemic, and hypolipidemic effects of green tea catechins may be responsible and concluded green tea may provide a therapeutic option for the treatment of cardiovascular complications in diabetes. HIV The majority of the worlds 33 million HIV cases were infected through heterosexual sex with 96% of new infections occurring in developing countries. Therefore ways to fight the spread of HIV in poor countries are extremely necessary. Previously, scientists have carried out lab tests and reported that EGCG may prevent HIV from binding to the T-cells in the immune systems protecting them from HIVs damage. Although they knew that EGCG inhibited HIV in test tubes, they did not know if the findings would be useful beyond the lab. [26] Just recently, researchers in Germany have found a practical way to use EGCG to help prevent the spreading of AIDS. The researchers found that EGCG was capable of neutralizing a protein in sperm that served as a vector for the transmission of the virus that causes AIDS during sex. They say that the use of green tea in vaginal creams could provide a simple and affordable way to reduce cases of HIV infection. Neuroprotective Effects Parkinsons Disease Parkinsons disease is a progressive, degenerative disorder of the central nervous system resulting from loss of dopamine-producing brain cells. A research team led by Professor Zhao affiliated to the Chinese Academy of Sciences Institute of Biophysics using an animal model of Parkinsons disease discovered that green tea polyphenols can protect dopamine neurons. He hopes that green tea polyphenols may eventually be developed into a safe drug for Parkinsons disease in humans. Alzheimers Disease In an article published by the Journal of Neuroscience, researchers from University of South Florida reported that EGCG prevented Alzheimers-like damage in the brain of mice genetically programmed to develop the neurodegenerative disease process. They work by decreasing production of the Alzheimers-related protein called beta-amyloid which causes nerve damage and memory loss when accumulated abnormally in the brain. The researchers think that a new generation of dietary supplements containing pure EGCG might be beneficial for treating Altheimers disease. Huntingtons Disease Like Alzheimers and Parkinsons, Huntingtons disease is also a type of neurodegenerative disease caused by protein misfolding characterized by jerky and uncontrolled movements. Mutant proteins are accumulated in the brain of sufferers and become toxic to the nerve cells in the brain. A res Health Benefits and Problems of Drinking Green Tea Health Benefits and Problems of Drinking Green Tea Introduction Green tea was originated from China and has been consumed for thousands of years. It was initially used as a natural remedy and in religious ceremonies before it became a beverage. Heavy green tea drinkers like the monks and Japanese have been known to live longer than average people. It is believe that regular consumption of tea is good because it helps to relax ones mind, decrease his need for sleep, and lightens his weight by reducing fat in the body system. These observations have been gradually proven by scientists. Today, several billion cups of green tea are consumed daily by people around the world. It has become one of the most widely consumed drinks and popular even among younger generations who are health conscious. Although the majority of drinkers are Asians, it is gaining popularity in the West as more people hear how beneficial it can be to human health. Many people who used to drink coffee or black tea with milk are now joining the trend of drinking green tea. Those w ho do not enjoy drinking green tea but want its health benefits can take green tea extracts in the form of supplements. Aims for the dissertation A lot of studies and research have been done on green tea extracts and their effects on health the past few decades. While most scientists confirmed the goodness of green tea, some experts expressed concerns about the potential health risks of consuming too much green tea extracts. The objective of this paper is to look at the benefits and drawbacks of consuming green tea. It also attempts to find out whether green tea is really so good and as safe as so many people claim or think it to be. Methodology There are now many books about green tea, websites designed to inform and update visitors on green tea, as well as thousands of scientific articles, research studies and media reports on the health benefits and potential risks. This paper was based on information and data from secondary source, mainly literature review of books, journal articles searched from the Internet database and newspaper reports. Updates from government and official websites were also used. Overall structure This dissertation looks at the history of green tea, its composition, applications and uses. It then discusses the health benefits and potential risks of the green tea extracts, as well as the controversy about some of the health claims. Background There are different varieties of the tea plants and as many as 500 existing species of tea grown in around 50 different countries, with China having the most species than the others. Most tea specialists prefer to cultivate the species Camellia sinensis which almost all green tea comes from. Green teas are made exclusively from the young leaves and buds of the Camellia sinensis plant. This plant is a slow-growing evergreen perennial tree of the genus Camellia, which survives in tropical or sub-tropical rainforest climates and thrives at altitudes of 2,100 meters above sea-level. The two parent strains were originated in Darjeeling, Assam and China. In order to harvest them more easily and conveniently, the trees are kept short as shrubs. There is no uniform grading for green tea. Good quality green tea consists of a leaf and a bud. The eight criteria to determine good green tea are the appearance, shape, colour, completeness, aroma, liquor, flavour and wet leaf. Green tea processing Teas are classified into three major types, depending on how they are processed: green, black and oolong. Green teas are made from unfermented leaves. They are steamed, roasted, or pan-fried almost immediately after being picked. Since there is no time for them to ferment, no chemical change occurred. This is why it tends to be lighter in color and have the delicate green character. Oolong teas are produced when the fresh leaves are subjected to a partial fermentation stage before drying. Black teas undergo post-harvest fermentation stage before drying and steaming. As a result of the fermentation and oxidation, many of the components in the tea leaves that are beneficial for health are destroyed during the production of black tea. Green tea is considered better than black tea or oolong tea for health reasons because it does not go through fermentation or oxidation during its production. It is the purest form of all teas. In China, green tea leaves are allowed to dry naturally before they are roasted or pan-fried. Such treatments prevent fermentation and soften the leaves which will then be rolled and twisted to remove additional moisture. The Japanese use a steaming method before rolling, twisting and drying the leaves. Chinas green tea is known to be the most delicate of all with a sweet and mild grassy taste. Some of the best Chinese green tea like fine Dragonwell could result in five or more infusions. The best green teas are those picked during early spring around the time of the Qing Ming Festival. Modern tea masters could list 500 or more green teas which could be plucked and processed slightly differently to give slightly different taste. History of green tea Green tea has been used by people as a healthy and medicinal drink for thousands of years. There are many different stories about how it was first discovered. The most popular one from China dated as far back as 2737 B.C. The Chinese legend described how Shen Nong accidentally discovered the soothing taste of the beverage after a leaf dropped from a tea plant into a pot of boiling water while he was in the garden. He became very interested in the infusion and began to study about its various healing properties. Other stories of tea link it with Zen Buddhism. Whichever is true, there is no doubt that tea was originated from China. Anthropologists have reasons to believe that prehistoric humans living in the area of Yunnan chewed on the leaves of tea trees to increase their alertness when hunting. Fresh green tea leaves were gradually used by people for medicinal properties such as to treat depression, digestive and nervous conditions. During the Han dynasty, tea plants were known to b e grown by monasteries in Sichuan. Some people started to steam tea leaves and then compressed them into cakes. These tea bricks would be baked and hardened so that they could be prevented from spoiling and be kept for a longer time. By the Tang Dynasty, as tea cultivation improved and trade increased, tea drinking became very popular in the upper class. Tea rules and ceremony were developed during this golden age of tea. Gradually, tea was consumed as a common healthy drink for all levels of society in China and Tibet instead of mainly used as a remedy to treat different health complaints for certain groups of people. Around A.D. 780, a book dedicated to tea called Cha Ching (Tea Classics) written by Lu Yu was published. He described in great details how tea was grown, cultivated and processed. He even wrote about the utensils and proper way of tea consumption. It was Lu Yu who transformed the process of tea drinking into a form of art, which would eventually be passed to Japan by monks who travelled around Asia. As the popularity of drinking tea continued to grow in China, a tea culture began to develop in Zen ceremonies and secular society in Japan, where the tea plant was able to adapt very well. The tradition of drinking green tea involves a wide range of green tea and is still an important part of their society. By the 12th century, tea plants were already exported to Japan on a large scale. It was until the 14th century when the culture of drinking tea was first introduced to Europe via the Silk Road and soon spread to other parts of the world. During the 1600s a Chinese ambassador brought tea to Moscow which led to a flourishing tea trade to Russia. The Manchus were in power when China was the most important trading country in the world and tea trade was a monopoly. The Portuguese were the first traders to bring tea to Europe in large scale. China was able to be a sole exporter of tea by keeping the knowledge of tea cultivation technique for a long time. It was the British, eager to learn how to cultivate tea, who uncovered the secret of growing tea outside China in the 1800s. They sent a man to China who disguised himself as a merchant. The seeds he collected in China were brought to India but efforts to cultivate them failed. However, experiments using the Chinese techniques to grow loca l India tea plant were successful. Since the 19th century, the British began to cultivate tea on plantations in the colonies of India and Sri Lanka. It was only then when black tea, mass-produced and sold in packets, became more popular in the rest of the world. Nowadays, the tea plant is cultivated in many countries around the world, with China, Japan, India and Sri Lanka being the greatest producers. About 3.1 million tons of dried tea is produced every year, 20% of which is green tea. Although green tea has been consumed by the Chinese and Japanese for such a long time, its popularity increased only gradually in the West as the health benefits became more widely known. This is because green tea research has been widely conducted only in recent years by scientists. In fact, well-publicized results of research on green tea have been available only since the early 1990s. Green tea is now one of the most popular beverage consumed by people besides water. In some places, brewed tea steeped from carefully harvested green tea leaves of delicately grown tea tree is treated like prized wine or rare coffee. As studies continue to show evidence of its benefits, green tea will continue to be sought after by more and more people everywhere. The use of green tea and its extracts by manufacturers will continue to increase as green teas reputation keeps growing. Green tea components While the history of green tea is long and interesting, its chemistry is complex and studied by scientists only quite recently. To understand more about green tea extracts and their effects on health, it is necessary to look at the composition as well as chemical and biochemical properties of green tea. The composition of green tea leaf is very similar to that of other fresh leaf since green tea, being the most natural form of tea, is made from unfermented leaves from the tea plant. Only a few changes to the enzymes of the leaves occur right after they are plucked from the plant and some new volatile substances are produced when they are dried. The buds and leaves of the tea plant contain carbohydrates, proteins, lipids, enzymes and the genetic material necessary for growth and photosynthesis. The main constituents of the leaves are polyphenols, the catechin and catechin-derived antioxidants; caffeine; theobromine; theophylline; and theanine. Other compounds in green tea that affect the human health are fluoride, minerals, vitamins such as B1, B2 and C, and trace elements such as chromium and manganese. Table 1 Mean Composition (%) of Green Tea Compound Green tea* Phenolic compounds** 30 Fibre 26 Proteins 15 Others carbohydrates 7 Lipids 7 Minerals 5 Amino acids 4 Pigments 2 Oxidised phenolic compounds*** 0 *Data referred to dry weight of tea leaves. **Especially flavonoids. ***Especially thearubigins and theaflavins. [Sources: Belitz DH, Grosch W(1997), Qu?mica de los Alimentos. Zaragoza: Acribia] The amount of these ingredients differs according to where the green tea is cultivated and age of the leaves. Young leaves and buds contain more caffeine while older leaves have larger amount of tannin (flavonols).[2] Fresh green tea buds and leaves contain 75-80% water while the polyphenol components make up the remaining 20-25% of solid matter. Careful drying could prevent changes to the active ingredients of the green tea leaves whereas fermentation and oxidation that occur when black tea is processed would cause chemical changes. This leads to the major difference in the effects and taste between black tea and green tea. Green tea extracts are herbal derivatives from green tea leaves which are used or taken orally by people. The extracts can be divided into 4 categories: a) Strong infusions Green tea leaves are processed by soaking in alcohol solution; b) Soft extracts the solution made by strong infusion is concentrated to 20 25%; c) Dry extracts the solution from strong infusion is further concentrated to 40 50% solids and turned into dehydrated extract powder; d) Partly purified extracts techniques such as solvent extraction, column chromatography, membrane extraction and separation are used to acquire more purified derivatives of green tea in order to produce supplements like green tea tablets and capsules. Tea Polyphenols The color of green tea is partly due to chlorophyll and partly due to a kind of naturally occurring compound in it, called polyphenols. These compounds are responsible for the pungency and unique flavor of green tea. They are antioxidants which is a type of phytochemical compounds found in most plants, vegetables and fruits as well as coffee, cocoa, wine and tea. Polyphenols are the most biologically active group among the tea components, with antioxidative, antimutagenic and anticarcinogenic effects. Exposure to oxygen during enzymatic process reduces polyphenols levels. Green tea has unaltered polyphenols because unlike oolong or black tea, they do not undergo oxidation. Because of this, green tea has the greatest effect on health among all teas. In green tea, polyphenols are in the form of flavonoids. The main flavonoids present in green tea are the green tea catechins (GTC) which comprise four major derivatives: (-)-epigallocatechin-3-gallate (EGCG) (represents approximately 59% of the total of catechins); (-)-epigallocatechin (EGC) (19% approximately); (-)-epicatechin-3-gallate (ECG) (13.6% approximately); and (-)-epicatechin (EC) (6.4% approximately). Catachins have a carbon structure C6-C3-C6 composed of two aromatic rings. [Source: V. Jane, et al. (Jan 2003), Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions, Critical Reviews in Food Science and Nutrition, 43(1):89-143] The catechin content of green tea depends on how the leaves are processed, the geographical location and growing conditions (e.g. soil, climate, agriculture, practices and fertilizers), the type of green tea and the infusion (e.g. brew time, temperature) Green tea polyphenols are important for their ability to halt the damaging effects of oxidation which is a process of molecular DNA damage caused by the formation of toxic molecules called free radicals that develop in the human body. Individual catechins have different antioxidative and health properties. Other compounds found in different plants also have antioxidative action. Catechins found only in green tea however have been proved to be more effective than many well-known antioxidants. Professor Catherine Rice-Evans of the Guys Hospital in London carried out tests and determined that green tea catechins have greater effects as antioxidants than the same quantity of Vitamin C and E, or beta-carotene. She also ranked the catechins according to the proportion of their presence in green tea. According to her study, EGCG was the most active of the catechins, responsible for 32% of the antioxidant property of green tea. The order from most antioxidative to least antioxidative are: 1) EGCG 2) EGC 3) ECG and 4) EC. Caffeine Caffeine is a central nervous system stimulant belonging to the family of chemicals called methylxanthines. It can be found in more than sixty different plants. [8] Most of them have been utilized as foods or beverages by people since ancient times. Caffeine is a trimethyl derivative of purine 2,6-diol. It was first discovered in coffee by Runge in 1820 and later isolated from tea by Nakabayashi. Caffeine content is usually 2.5-4.5% in dry green tea leaves. The amount of caffeine in green tea drink is about 1/10 to 1/5 of that in brewed coffee. [Source: V. Jane, et al. (Jan 2003), Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions, Critical Reviews in Food Science and Nutrition, 43(1):89-143] Caffeine has a strong effect on the brain and muscles which is why drinker will experience a mental boost shortly after drinking tea. The amount of caffeine varies among different types of tea. Black tea has the greatest amount whereas green tea contains only one-third the caffeine of black tea. It has been shown in many studies that caffeine improves cognitive performance and certain aspect of memory. Besides mental health, caffeine may also helps to enhance ones emotional health, for example, making the drinker feel energized and motivated to work. Caffeine is known to be a cardiac stimulant and a diuretic. It also stimulates the cerebral cortex, causing excitation in the central nervous system. However, it may have adverse effects on some people and its intake could cause health risks instead of benefits. Because of that, this component is often removed and excluded when green tea is extracted for applications such as health supplements. Nutrients Besides polyphenols and caffeine, the two most commonly known components, green tea also actually contains many nutrients, including different kinds of vitamins and inorganic compounds. Vitamins Commercial green tea leaves contain about 280mg of Vitamin C (VC, ascorbic acid) per 100g of dried leaves. The content of Vitamin C in green tea can be ten times that in black tea because the vitamin is partly destroyed during fermentation, which green tea does not undergo. Other vitamins found in green tea in different amounts are Vitamin B2, Vitamin D, Vitamin K, and carotenoids. Inorganic elements There are many minerals in green tea such as calcium, iron, copper, sodium, zinc and potassium. Green tea can also be a rich source of selenium if it is grown in a soil rich in this essential mineral. Another important mineral found in green tea is manganese which is used by the body in digesting protein as well as maintaining healthy bones and connective tissue. Green tea also contains a lot of fluoride the mineral known for fighting dental cavities. The amounts of aluminum in green tea leaves are higher than any other plants. Fortunately, the tea plant is able to biochemically neutralize the toxicity of aluminum, which exists mainly in a chelate form, which is less absorbable than the ionic form, with less potential to cause adverse effect on health. Experiments on animals and people also confirm that tea catechins can prevent the damage caused by accumulation of aluminum in the bones. Some specific inorganic compounds in the tea plant are aluminum, fluorine, and manganese. Table 2 Inorganic Elements and their contents in green tea leaves (per 100g dried leaves) ElementContent ElementContent N3.5 7.1   Ã‚  (g)  Ã‚   Al420 3,500   Ã‚  (ppm)  Ã‚   P0.2 0.7   Ã‚  (g)  Ã‚   As0.20 0.42   Ã‚  (ppm)  Ã‚   K1.6 2.5   Ã‚  (g)  Ã‚   Ba1.3 5.1   Ã‚  (ppm)  Ã‚   Ca0.12 0.57   Ã‚  (g)  Ã‚   Br7.8 25.0   Ã‚  (ppm)  Ã‚   Mg0.12 0.30   Ã‚  (g)  Ã‚   F17 260   Ã‚  (ppm)  Ã‚   S0.24 0.48   Ã‚  (g)  Ã‚   Na20 33   Ã‚  (ppm)  Ã‚   Fe100 200   Ã‚  (ppm)  Ã‚   Ni1.3 5.9   Ã‚  (ppm)  Ã‚   Mn500 3,000   Ã‚  (ppm)  Ã‚   Pb2.2 6.3   Ã‚  (ppm)  Ã‚   Cu15 20   Ã‚  (ppm)  Ã‚   Rb8 44   Ã‚  (ppm)  Ã‚   Mo0.4 0.7   Ã‚  (ppm)  Ã‚   Sc0.2   Ã‚  (ppm)  Ã‚   B20 30   Ã‚  (ppm)  Ã‚   Se1.0 1.8   Ã‚  (ppm)  Ã‚   [Source: Standard Tables of Food Composition in Japan, Resources Council, Science and Technology Agency, Tokyo, 1991] Other Components Amino Acids The content of total nitrogen in green tea extracts ranges from 4.5 to 6%. Half of that are free amino acids, which are the building blocks of protein. The amount of amino acids in tea leaves harvested during spring time is larger than that during other seasons. Green tea contains some common amino acids like aspartic acid, glutamic acid, glycine, tyrosine etc. as well as an amino acid that is unique to it: theanine. Green tea has four basic tastes: sweet, sour, salty and bitter. There is in fact a fifth taste known as unami which is contributed by the amino acid l-theanine. This constituent was only identified in 1949, by a Japanese who discovered that theanine makes up about 50% of the free amino acids present in tea. Young tea buds harvested in early spring contain a lot more theanine than tea leaves harvested later in the year because the theanine are converted into catechins as the leaves mature. Green tea experts rate the unami taste most highly and consider it to be the most important factor in determining the quality of the tea. High grade green tea is more soothing to drink than lower grade ones because the l-theanine can decaffeinates tea naturally, making it taste less bitter. Scientific studies using electroencephalography show that if 8 times more theanine is present than caffeine, the effect of caffeine will be blunted. Studies have also shown that theanine increases production of d opamine in the brain, giving the drinker the sense of alertness while feeling relaxed. Aromatic Oils Aromatic oils play a major role in determining the fragrance of green tea. The oils accumulate as the tea leaf grows and evaporate during and after harvest of the leaf. For green tea, some aromatic oils remain in the final tea product, contributing to the taste of the tea. About 500 different aromatic oils have been identified in tea leaves. Carbohydrates Total carbohydrates in green tea leaves are about 40%, one third of which is cellulosic fiber. Starch is also contained in green tea. Tea leaves harvested in the morning when there is less starch are considered to be better in quality. Lipids Green tea leaves has an average of 4% oil by weight. The seeds of tea also contain oil of around 20-40% by weight. The oil is nondrying and has a solidifying temperature of -5 to + 15?C.>/p> Health Benefits Since the 1990s, scientists in different countries, particularly Japan, have almost suggested that every system of the body can be benefited by green tea consumption. The polyphenols are known to reduce the risk of cancer before genetic mutations occur by neutralizing free radicals, prevent cardiovascular disease by preventing LDL cholesterol from changes that promote heart disease, and protect the body from various other illnesses. As more people around the world hear about these benefits, it has become increasingly popular for those who want a healthy life style to drink green tea as beverage or take green tea extracts as supplements. Antioxidant Effects Free radicals are highly reactive molecules that could damage the body and lead to many diseases if left alone. They take an electron form another molecule, turning it into another electron-deficient free radical that can take an electron from a third molecule and so on, leading to a chain reaction. The human body has a number of antioxidant molecules that help to defend it against degenerative diseases, but sometimes they may be overwhelmed by the free radicals. Antioxidants are substances that patrol the body and quench free radical reactions. [8] The antioxidant property of green tea extract is the most basic of all the health benefits of green tea. Many plant foods provide an abundant source of antioxidant nutrients. Polyphenols in green tea are among the most effective. Gramza Anna et al. examined the antioxidative activity of several biologically active components from plants to find which are safe for people and showing high antioxidant activities if added to food with lipids such as lard. Results show that the 1000ppm green tea ethanol extract inhibited the oxidation process most strongly among samples of green and black tea leaves. It was observed that the antioxidant activity was higher in tea extracts containing high levels of ECG, EC and C. The US Department of Agriculture (USDA) analysed nearly 400 foods for their EGCG content and published a report in 2007. It showed that regular green tea contains the highest concentration of antioxidants, followed by decaffeinated green tea, flavored green tea and instant or bottled green tea. That USDA study also showed why green tea is the best way to ingest antioxidants. One gram of green tea steeped in 100 millimeters of water yields 127 milligrams of catechins whereas 100 grams of dark chocolate contains only 54 milligrams, blueberries 52 milligrams and black grapes just 22 milligrams. Since tea contains higher levels of antioxidants than many fruits and vegetables, green tea consumption can protect the cells in the human body from damage caused by free radicals. Flavonoids, act as antioxidants, through four possible mechanisms: 1) as reducing agents, disarming free radicals. 2) by donating hydrogen molecules to prevent the formation of free radicals. 3) by quenching singlet oxygen that would otherwise act as a free radical in the body. 4) by binding with metals that could otherwise initiate the creation of free radicals. Among the four polyphenols in green tea, EGCG has been found to be particularly effective as an antioxidant. Researchers from Rutgers University concluded that the strong antioxidant activities of green tea are mainly due to the higher content of EGCG after comparing the antioxidant effect of various polyphenols in green tea and oolong tea. [23] Studies of the effects of tea consumption in people confirm evident that green tea is the most effective scavenger of free radicals among the different types of tea. In one study, five adults each drank two cups of green tea while five others drank the same amount of black tea. Both green and black teas improve the antioxidant capability of the blood, but green tea was found to be six times more powerful. Scientists also found that fresh green tea extracts is a better scavenger of singlet oxygen than stale green tea extract. Green tea polyphenols are also effective in quenching other free radicals such as hydrogen peroxide and superoxide. Diabetes Mellitus Diabetes mellitus is known to affect the structure and function of myocardium, causing increased collagen in the heart and reducing cardiac function. Babu and his team from India found that the antioxidant enzymes of diabetic rats are not sufficient and efficient enough to reduce the oxidative stress caused by hyperglycemia. In 2006, their investigation showed that green tea treatment is effective in controlling the antioxidant system in the heart and aorta by alleviating lipid peroxidation. In 2007, their studies suggested that administration of green tea extract may improve myocardial collagen changes in diabetic rats. They believe that the antioxidant, antihyperglycemic, and hypolipidemic effects of green tea catechins may be responsible and concluded green tea may provide a therapeutic option for the treatment of cardiovascular complications in diabetes. HIV The majority of the worlds 33 million HIV cases were infected through heterosexual sex with 96% of new infections occurring in developing countries. Therefore ways to fight the spread of HIV in poor countries are extremely necessary. Previously, scientists have carried out lab tests and reported that EGCG may prevent HIV from binding to the T-cells in the immune systems protecting them from HIVs damage. Although they knew that EGCG inhibited HIV in test tubes, they did not know if the findings would be useful beyond the lab. [26] Just recently, researchers in Germany have found a practical way to use EGCG to help prevent the spreading of AIDS. The researchers found that EGCG was capable of neutralizing a protein in sperm that served as a vector for the transmission of the virus that causes AIDS during sex. They say that the use of green tea in vaginal creams could provide a simple and affordable way to reduce cases of HIV infection. Neuroprotective Effects Parkinsons Disease Parkinsons disease is a progressive, degenerative disorder of the central nervous system resulting from loss of dopamine-producing brain cells. A research team led by Professor Zhao affiliated to the Chinese Academy of Sciences Institute of Biophysics using an animal model of Parkinsons disease discovered that green tea polyphenols can protect dopamine neurons. He hopes that green tea polyphenols may eventually be developed into a safe drug for Parkinsons disease in humans. Alzheimers Disease In an article published by the Journal of Neuroscience, researchers from University of South Florida reported that EGCG prevented Alzheimers-like damage in the brain of mice genetically programmed to develop the neurodegenerative disease process. They work by decreasing production of the Alzheimers-related protein called beta-amyloid which causes nerve damage and memory loss when accumulated abnormally in the brain. The researchers think that a new generation of dietary supplements containing pure EGCG might be beneficial for treating Altheimers disease. Huntingtons Disease Like Alzheimers and Parkinsons, Huntingtons disease is also a type of neurodegenerative disease caused by protein misfolding characterized by jerky and uncontrolled movements. Mutant proteins are accumulated in the brain of sufferers and become toxic to the nerve cells in the brain. A res

The Asian As Superior Myth Essays -- essays research papers

The author, Ronald Takaki, wishes to illustrate that the perceptions of Asian Americans as a "model minority" are not entirely accurate. Takaki writes that the facts and figures used to compare Asian-Americans to other, less successful minority groups are misleading. For example, the author writes that although Japanese Americans are seen as upwardly mobile, they have not yet achieved equality. The essay states that "while Japanese American men in California earned an average income comparable to Caucasian men in 1980, they did so only by acquiring more education and working more hours." In addition, the author found that while some Asian American groups do have higher family incomes than Caucasians, at the same time the Asian American families are larger and have more members of working age than Caucasian families. The author's purpose is to show the reader that although Asian Americans are portrayed as "successful" when compared to other minority groups, they still have ground to make up before they begin to accurately approach the ranks of the Anglo majority. The author uses his own personal experiences as the grandson of agricultural laborers to relay to the reader than he, too, can relate to the plight of Asian Americans in this country. The essay was written to show and give reasons why Asian Americans are seen by other minority groups as a "model minority." The author attempts to show that this i...

The South African Breweries

The South African Breweries has gone into partnership with Stop Hunger Now South Africa to make a campaign that contributes towards the poverty and hunger in Africa, specifically amongst students. This campaign's aim is to sell 8 packs of beer, and for each one sold, it will contribute towards a wholesome meal for a hungry student somewhere across Africa. With Africa having one of the highest poverty rates in the world, there are numerous amounts of people that go unfed daily. The SA Breweries and Stop Hunger Now campaign is aimed at all beer drinkers, but specifically students who are new to the drinking scene and are more likely to have an emotional impact on the advertisement as they see the poverty amongst the students around them daily. It is said that many students across Africa fail their studies as a result of hunger, and therefore this campaign's main focus is to help feed hungry students living in poverty all around Africa by selling more beer. The sole purpose of this campaign is to encourage beer drinkers to buy beer from SA Breweries, and specifically this â€Å"Beer for Africa† 8 pack, as it will help fund a good cause, as a part of the consumers money will go towards ensuring a student in poverty is fed a wholesome and nutritious meal. Clever tactics have been used in this campaign's advertisement to draw the audience's attention. A normal beer pack usually consists of 6 beers, and with this promotion the consumer will not only be supporting a good cause, but will also be getting two more beers. Consumers will therefore much rather buy the 8 pack from SA Breweries' â€Å"Beer for Africa† promotion because they are getting more for their money and get to feel as if they have made a difference at the same time. This article seems to be presenting the truth as the campaign has provided sufficient information in the advertisement to buy one's interest, and it is also widely available throughout all social media platforms. There is also a very small chance that a big company such as SA Breweries would present an advertisement as such with false information, as it will not only bring upon great inconvenience, but it will also look extremely bad on their reputation as a well establishes South African business. The target audience of this campaigns advertisement is people who drink beer, specifically young students who can relate to the cause behind the campaign through their peers. The advert that has been displayed across many large social media platforms is very successful and does not fail to get the message across to the audience. It is a well lay out advertisement with a very clear verbal context that makes it easy for anyone to receive the message intended and identify the cause. Although this campaign has none but good intentions, the way that the money is being raised has created many problems around the matter. The campaign does not violate any human rights, however the fact that they are using poverty to promote beer sales allows the audience to associate a negative feedback with the SA Breweries as it is as unethical. They are using a serious cause to market their beer in a population where binge drinking is an endemic problem, and many see this as a serious offense. If one is to really consider every aspect and detail of this advertisement, there could be serious offense taken. The fact that the campaign is specifically aimed at students could raise a social debacle as majority of the people who go unfed daily are not students. Another issue that could be raised by this advertisement is the fact that the hands being held out with food in them in the one image are black hands, and under them it says â€Å"2018 target= provide 1 million meals for students†. This could raise a serious issue as it is stereotyping that black students are the ones who are in poverty and in need of the meals. The SA Breweries and Stop Hunger Now Campaigns' advertisement is accessible through all social media platforms, including their Facebook page. It may also be found in bottle stores that stock their products and is open for all public to see

A tale of two airlines case Essay

As Professor Roger McPherson’s wait to go through the security process a second time dragged on into its third hour on this Spring day in 2002, (all passengers had to be rescreened upon the discovery that one of the airport screening machines was unplugged) he was reminded of another delayed business trip and the role that information technology played in the story. At 5:30pm on February 15, 1995, 200 feet off the ground, Professor Roger McPherson gazed anxiously through the fog as his airplane moved to touch down at Hartsfield Airport in Atlanta, more than 1 hour and 15 minutes late. He had 30 minutes to catch his 6:00pm flight to London, where he would be meeting with the executive leadership of a major British power company to discuss their information strategy. He felt fortunate, however, to be flying this carrier, which had a reputation for outstanding service. He was even more comfortable because he had a full-fare first-class ticket and was a Gold Card member. Professor McPherson was always uneasy about the large premium charged for full, first-class tickets, but knew that in a crunch it often meant the difference between a making a connection and missing one. He well remembered a decade ago flying this airline from Milan to London to connect to a flight to New York. Bad weather then had also reduced his 1-hour-and-30-minute connect time to 10 minutes. A discussion of the problem with the first-class cabin attendant had resulted in a phone call from the pilot to London (the airline’s hub city), and a car to whisk him and one other passenger to the New York flight, which took off only one minute late. That extraordinary service had made Professor McPherson a 10-year devotee of the airline. In the network age, he knew it would be different and he was secure. The airline flying to London would have identified him off their computer as a close-connecting passenger. It would have noted he checked no bags through, and it would be anxious to capture his $2,500 fare—about 10 times that of the average passenger—on an only moderately loaded flight. As his plane pulled into the gate at 5:40pm, he knew it would be tight but he would make it, particularly given the fact that all planes were coming in late. Moving his 57-year-old frame into a dim recollection of a high school 400-meter specialist, he set off. Two escalator rides and one train ride later, the gate came into sight and he braked to a halt at 5:53pm. It was close, but he had done it. Looking through the airport window, however, he was stunned to see the air bridge detached from the plane with splendid teutonic efficiency 7 minutes early. The door to the bridge was closed, no agent was in sight, and he was reduced to waving his bags through the window to the pilot 20 yards away (it had, after all, worked once in a similar situation on Continental Airlines). Alas, by 5:58pm the plane was pushed back, and the agents emerged and quite cheerfully (and unregretfully; they had no clue who he was) booked him onto another airline that would leave 1 hour and 45 minutes later. He would be 30 minutes late for his meeting in London, but the executives would understand. Distinctly irritated, he straggled off to the new airline’s first class lounge to begin a frantic series of phone calls and faxes to the United Kingdom. As he trudged through the airport, McPherson began to see the beginning of a lecture on service in the network economy and the fact that technology is only a small enabling piece of a total service concept. At 7:50pm, comfortably seated in the first-class cabin of his new carrier, McPherson jerked to attention as the captain came on to announce that because of a leak in the hydraulic system, there would be an aircraft change and a two-and-one-half-hour delay. Sprinting off the plane, McPherson realized that the meeting with the power company executives, planned three months ago, would be over before he got there. The following day he was due in Frankfurt to give the keynote address at a major information systems conference. Flying to the United Kingdom to connect to Frankfurt would be a hassle and unnecessary since the purpose of stopping in the United Kingdom   was now totally negated. Glancing up at the departure board, McPherson was surprised to see a 7:55pm boarding departure for a plane to Frankfurt, nine gates away. Pulling into the gate at 8:02pm, he discovered several things: 1. The plane was at the gate, and with commendable dispatch the gate agent relieved him of his London boarding pass and his London-to-Frankfurt ticket and hustled him onto the plane minutes before the door closed. 2. The cabin attendant, giving him his favorite drink, explained that because of favorable tail winds across the Atlantic and the fact that eight passengers (plus now McPherson and one other) had very tight connections, they had decided to hold the plane for 15 minutes to get the extra passengers and still arrive on schedule. The note of pride in the cabin attendant’s voice was evident. One-and-a-half hours later, appropriately wined and dined, McPherson drifted off to sleep, reflecting on what a remarkable case study had played out in front of him in the previous two hours. Information technology, operations strategy, management control, an empowered (also unempowered) work force, and service management had been interwoven into a tableau. A revised format for his speech in Frankfurt began to emerge. Best of all, he would not have to go through a case release process because it had all happened to him.