Fungal Species:  Camellia sinensis

Recent Progress of Research on Medicinal Mushrooms, Foods, and Other Herbal Products Used in Traditional Chinese Medicine

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This research reviews several important medicinal mushrooms and herbs used in Traditional Chinese Medicine, examining their health benefits and active compounds. The study validates many traditional uses of these natural medicines while identifying new potential therapeutic applications using modern scientific methods. Impacts on everyday life: – Provides scientific evidence supporting the use of common natural products like green tea, garlic, and turmeric for health benefits – Identifies new potential treatments for diseases like cancer using traditional medicinal mushrooms – Helps ensure safety and proper use of traditional herbal supplements – Leads to development of new medicines from natural sources – Promotes integration of traditional wisdom with modern medical science

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Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion with Pleurotus sajor-caju (Oyster Mushroom)

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This research explored how fermenting green tea with oyster mushroom can improve its taste and aroma. The process successfully reduced the bitter and grassy flavors while enhancing pleasant floral and fruity notes. Though some antioxidant properties decreased, the tea maintained healthy benefits while becoming more enjoyable to drink. Impacts on everyday life: – Provides a natural way to make green tea taste better without artificial additives – Creates new options for people who want health benefits of green tea but dislike its bitter taste – Demonstrates potential for developing new tea products with enhanced flavors – Shows how traditional foods can be improved through natural fermentation processes – Offers insights into making healthy beverages more palatable for general consumers

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Flavor Quality and Lipid-Lowering Function of Mixed Fermented Pu-erh Tea with Various Monascus Species

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This research explored how fermenting traditional Pu-erh tea with beneficial fungi (Monascus) can improve both its taste and health benefits. The fermented tea showed enhanced ability to lower blood lipids and developed unique flavor characteristics. Impact on everyday life: • Provides a healthier alternative for people concerned about cholesterol and blood lipids • Offers a new tea variety with unique taste profiles for tea enthusiasts • Demonstrates potential for creating functional foods through natural fermentation • Shows promise for developing more effective natural health products • Could lead to more efficient and controlled tea processing methods

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Extracts Rich in Nutrients as Novel Food Ingredients to be Used in Food Supplements: A Proposal Classification

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This research examines various natural extracts that have been approved as new food ingredients in the European Union, particularly for use in dietary supplements. These extracts come from plants, algae, animals, and fungi, and are concentrated sources of nutrients that may provide various health benefits. The study helps organize and classify these ingredients while evaluating their safety and potential uses. Impacts on everyday life: • Provides consumers with access to new, safe sources of nutrients through dietary supplements • Helps ensure the safety of novel food ingredients through proper regulation and classification • Enables development of new health-promoting products using natural extracts • Offers alternative options for people seeking natural ways to supplement their diet • Creates opportunities for sustainable and innovative food ingredients from various natural sources

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