Sweet Tea and Rubusoside......

  seminal trace...Sweet Tea Leaf Extract.Rubusoside.20%CAS.NO:64849-39-4.M.F.:C32-H50-O13.Rubus suavissimus S.Lee Extract.Rubus leaf extract.Sweet tea leaves extract.sweet tea extract...

 


 Basic Botanical Info of Sweet tea:
 Plant Description of Sweet Tea:
 Phytochemical and Nutritional note in brief of Sweet Tea composition:
 Research Update and Findings of Sweet tea and Rubusoside:
 Overdose of sugar do more harm than smoking:
 How search engine think about Sweet tea:


   Basic Botanical Info of Sweet tea:

 Chinese Name: Luo Han Leaf. Tian Cha.
 Botanical source: dry leaf tea from Rubus suavissimus S.Lee
 Common name;sweet tea.
 Sweet tea belongs to rosebush, Wide spread 500~1000m mountain shrub circles,majorly output from Guang Xi,Guizhou and north of Guang Dong province,China.
 Collect: pick up during end spring till autumn beginning, dry in the sun or bake over a slow fire.
 Character: dry leaf part colored greyish green,yellow brown to brown, dark upside,tissue like,veils or piece. select big size,color yellow brown,less piece,no twig leaf as higher grade.
 Taste: sweet calm,clear heat and satisfy thirst,9~15grams dosage.
 Content:major effective content Rubusoside is a Diterpene Glycoside composed of steviol and glucoside.
 


   Plant Description of Sweet Tea:

 Sweet tea (Rubus suavissimus S.Lee) so named for its leaves taste sweet, sweet tea has a long history in daily uses in Guang Xi province of China,simple processed and then used as drink or add into food for orally taken.
 Plant shrub height 1~3 m,stem erect or slope, with hull stick, color green. Single leave crossfigure nearly round, 5~16 cm long, bottom heart shape. Palm shape 5~8 split, needle or ellipse shape,middle split longer normally, sawtooth growing around; flowering from spring to autumn,blossom flowering top branch diameter 3~5cm; footstalk curve,1.5~4.5cm long;fruit egg shape,orange color when mature,taste sweet.


   Phytochemical and Nutritional note in brief of Sweet Tea composition:

  Major Effective Content:Rubusoside;Ratio: 5%

 Sweet Tea is also known as Chinese Blackberry Tea (Rubus Suavissimus S. Lee). This sweet tea contains a natural sweetener, known as Rubusoside. Rubusoside is low in calories making this tea an ideal drink for the calorie-conscious consumer.

 Rubusoside is commonly known as either Sweet Tea Extract or Chinese Blackberry Extract. Our Rubososide is extracted from the leaves of the Chinese Blackberry Bush (Rubus Suavissimus S. Lee). The Extract is 200~300 times as sweet as cane sugar and contains over 70% Rubusoside. This Extract is processed into a white powder, which is very soluble in water and can be easily mixed with food without changing the color of the processed food.

 Effect:Rubusoside is a Diterpene Glycoside composed of steviol and glucoside,low energy but high sweet,300 times than sugar,help to treatment for fat caused by overdose of sugar and other disease caused from this,such as high blood pressure,diabetes,blood vessel problems,kidney weak,etc.
 

  Other Phytochemicals and Benefit:

 Sweet tea contains nearly 18 kinds of amino acid, about 13435mgs amino acid per every 100grams dry sweet tea, 8 kinds of which necessary and could not synthesis inside body.

 Sweet tea also contains other nutrients and many trace element necessary, such as Calcium 0.84%, Zinc 105.5mg/kg, Germanium 5.5ug/kg, Selenium 17.94ug/kg, and Potassium,Magnesium,Iron,Sodium,Copper,Chromium, Strontium,Lithium, no contain poisonous things such as arsenic or aluminium, no contain caffein which cause swirl,heartbeat speedup,heart-throb,anxiety and irritability,discomfort ; and the trace element germanium and selenium all higher than green tea and black tea, Sweet tea also contains Vitamin C,Vitamin B1,Vitamin B2,Vitamin B3, SOD, content ratio for Vitamin C from fresh sweet tea leaves can reach 115mg/100g, about 4.1% bio flavones, 18.04% polyphenols and 5% Rubusoside.

  Content: Lysine:

 Ratio: 830 milligrams /100 gram
 Effect: The lysine has the important physiological function in the human body, It is the essential amino acid for synthesizing the cerebrum nerve cell, the nucleoalbumin and the hemoglobin. The lysine has these functions of making up the brain, prolonging the life, increasing movement endurance.

  Content:Flavones:

 Ratio: 4. 1%
 Effect: It has the functions of strengthening the capillaries, anti- oxidation, falling the blood pressure, and be the high quality goods of preventing and controlling the heart brain disease and the cancer.

  Content:Tea Polyphenol:

 Ratio: 18. 04%
 Effect: Anti- oxidation, anti- sudden variation, against the cancer, reduces the cholesterol, reduces lipoprotein in the blood, suppression blood pressure rising, suppression blood sugar rising, suppression blood platelet agglutination, antibacterial, anti- food allergy, the improvement stomach microorganism environment, deodorizes
 

  Content:Selenium:

 Ratio: 0. 13milligram/kg
 Effect: Elimination harmful free radical to the human body, changes carcinogen's metabolism direction, reduces the human body cell and the cell membrane ingredient oxidized damage, sharpens organism resistance, thus can delay human's life.

  Content:Zinc(Zn):

 Ratio: 105.5mg/kg
 Effect: a necessary compostition of many enzyme,major compostion of prostate and sperm, play an important function of growth and sex nature.

  Content:Germanium :

 Ratio: 5. 5ug/kg
 Effect: Enhancement of oxygen ability in red blood cell, thus guarantee organism for the oxygen, and is advantageous to metabolism.

  Content:Calcium(Ca):

 Ratio: 0.84%
 Effect: Calcium majorly functions to help calcifying,blood concretion,muscle shrink,message transfer,and reciprocity between cells.

  Content:Vitamin C(Vc):

 Ratio: 20mg~115mg/100g
 Effect: good protecting functions for skin, bone, blood vessels,could be used to improve health conditions,necessary for life.
 


   Research Update and Findings of Sweet tea and Rubusoside:

  Determination of Rubusoside in Rubus suavissimus S.Lee byReversed-Phase High Performance Liquid Chromatography:

 Abstract: Rubusoside is a major sweet component of Rubus suavissimus S.Lee, which is a special product of Guangxi Province, China. The determination of rubusoside by reversed-phase high performance liquid chromatography is reported. Separations were carried out under the following conditions: ODS column (Shim-pack VP-ODS, 150 mmX4.6 mm i.d., 5 um) was used at 20 degree C with methanol-water (85:15 in volume ratio) as mobile phase. UV detection wavelength was set at 210 nm. The experimental results showed a good linear relationship between the peak area and mass concentration of the rubusoside within the range of 20-1200 mg/L (r= 0.998) with a relative standard deviation (RSD) of 0.85% (n=8). The lowest limit of detection (S/N¡Ý3) was 5 mg/L. The average recovery rates (n=3) for industrial product and the leaves of Rubus suavissimus S.Lee were 99.8% and 104.2%, respectively. The method is rapid, simple, accurate and reproducible and can be utilized for routine quality control of the Rubus suavissimus S.Lee products.

  Analysis of rubusoside and related compounds in tenryocha extract sweetener.

 The main and minor constituents of tenryocha extract product, a natural sweetener, were investigated as a part of an ongoing study to evaluate its quality and safety as a food additive. Four constituents, namely rubusoside, steviolmonoside, panicloside IV, and ent-16 alpha, 17-dihydroxykauran-19-oic acid, were isolated. The concentration of rubusoside, the main sweet constituent, was 8.65% in the tenryocha extract product. In addition, it was confirmed that the origin of the extract was the leaves of Rubus suavissimus S. Lee (Rosaseae), as determined by comparing TLC and HPLC profiles of the product and hot-water extract prepared from the leaves of R. suavissimus.

  Solubilization of steviolbioside and steviolmonoside with gamma-cyclodextrin and its application to selective syntheses of better sweet glycosides from stevioside and rubusoside.:

 1,4-alpha-Glucosylation at the 13-O-glycosyl moiety of stevioside (S) and rubusoside (RU) results in a significant increase of sweetness. Saponification of the 19-COO-beta-glucosyl linkage of S and RU yielded steviolbioside (SB) (= 13-O-beta-sophorosyl-steviol) and steviolmonoside (SM) (= 13-O-beta-glucosyl-steviol), respectively, both of which are poorly soluble in an acetate buffer. It was found that the solubilities of SM and SB in the buffer solution were remarkably increased in the presence of gamma-cyclodextrin (gamma-CD). SB was solubilized in the buffer solution with the aid of gamma-CD, and the solution was subjected to 1,4-alpha-transglucosylation by using a cyclodextrin glucanotransferase-starch system to give a mixture of products which were glucosylated at the 13-O-glycosyl moiety. This mixture was acetylated, and the acetate was subjected to chemical beta-glucosylation of 19-COOH followed by deacetylation to afford compounds which have superior sweetness to S. In the same way, derivatives with superior sweetness were selectively prepared from RU through SM.

  Further study on the 1,4-alpha-transglucosylation of rubusoside, a sweet steviol-bisglucoside from Rubus suavissimus.:

 Rubusoside (the beta-D-glucosyl ester of 13-O-beta-D-glucosyl-steviol), which is the major sweet principle of leaves of Rubus suavissimus S. Lee, was subjected to 1,4-alpha-transglucosylation by the cyclodextringlucanotransferase-starch system (the CGTase system). The tri- and tetra-glucosylated products were isolated together with the mono- and di-glucosylated products, which had already been isolated. A prominent increase in intensity of the sweetness was observed for the compounds which were di- and tri-glucosylated at the 13-O-glucosyl moiety. This result further substantiated the structure-sweetness relationship for 1,4-alpha-glucosylated compounds of steviol-glycosides reported previously. For protection of the 19-COO-glucosyl moiety against glucosylation by the CGTase system, the 4-hydroxyl group of the 19-COO-glucosyl moiety was beta-galactosylated by the beta-galactosidase-lactose system. This galactosylated compound was subjected to a regio-selective glucosylation of the 13-O-glucosyl moiety by the CGTase system, which was followed by enzymic elimination of the galactosyl group to furnish an exclusive preparation of the improved sweeteners just mentioned.

  Gallic acid is partially responsible for the antiangiogenic activities of Rubus leaf extract.:

 An aqueous extract of leaves from Rubus suavissimus S. Lee (Rosaceae) or sweet leaf tea was tested for antiangiogenic activity in a human tissue-based fi brin-thrombin clot angiogenesis assay. Further fractionation of this crude extract was performed and the antiangiogenic effect of individual fractions was assessed. The extract was also tested for its oral bioavailability by using the serum of normal rats gavaged with the extract in the assay. At a 0.1% w/v concentration, the extract inhibited initiation of the angiogenic response and subsequent neovessel growth from samples that had already initiated an angiogenic response. Two subfractions of the extract showed signi fi cant inhibition of angiogenesis at 0.1% w/w. Gallic acid was elucidated as one of the active angiogenesis inhibitors in one fraction. A 1 mm concentration of gallic acid totally inhibited angiogenesis. In the form of leaf extract, a one-tenth concentration produced the same total inhibition as pure gallic acid. The 10-fold difference in potency suggests the presence of other active compounds contributing to the overall antiangiogenic effect of the extract. The oral absorption of this extract was tested by using serum from rats given the extract orally (gavage) in the angiogenesis assay system. The serum of rats orally administered the sweet leaf tea extract at doses of 0.1% w/w and 0.3% w/w did not signi fi cantly inhibit angiogenesis. However, the serum of rats injected intraperitoneally at a dose of 0.1% w/w caused a 41% inhibition of angiogenesis compared with saline injected controls. These preliminary results warrant further bioassay directed identi fi cation of other responsible compounds.
 


   Overdose of sugar do more harm than smoking:

 Sweet food always a temptation for human being similar as sweet dreams, conclusion from WHO about death reason from 23 nations that hobby for sugar even worse than smoking, long period sugar intake high level make life period reduced a lot,but many people hobby this no change as its a temptation although harm commonly known.

 Completely refused sugar is hard in daily life,then what sugar and how much to take can make us better?
 Scientists suggest better no more than 40grams.

 sugar in gernal means every kinds of digestible carbohydrate, including sweet taste sugar and tasteless starch; sugar in narrow sense means refined white sugar and syrup used in foodstuff and drink.

 Nearly all sweet taste sense food contains high amount of white sugar or syrup, so it is a common thing for 100grams white sugar intake daily result for many child and adult hobby for sweet foodstuff including sweet cookies,cake,sock,and sweet drinks. But the health suggestion means 30~40 grams daily, or no more than 10% of total carbohydrate.

 what doese it mean by 30~40grams white sugar? In sweet meat of daily life, a big scoop of jam contains about 15 grams sugar, 1 bottle coke contains about 37grams sugar,3 little pieces of choclate contains about 9 grams sugar, 1 ice cream contains sugar about 10 grams,several pieces of cookies contains sugar about 10grams, so the limites of 30~40grams easily broke.

  Too much sugar cause fracture:

 white sugar contains about 99% concentration once refined, this means it seldom contains other nutrients but much energy.More sweet,more full sense bring,this affect and reduce intake of other foodstuff rich in protein,vitamins, minerals and dietary fiber. such habit day by day will cause bad nutrition,fat disease,etc.
 By the way,metabolism of white sugar inside consume much more many kinds of vitamins and minerals,as for this, sugar hobby may cause deficiency in Vitamins,Calcium and Potassium,etc. So bring a result fracture once happenings.

 Other investigations finds that even sugar intake could not cause diabetes directly,but long period high amount sweet food intake may cause hypersecretion of insulin,turbulence of carbohydrate and fatty acid metabolism,result cause maladjustment inside body, and then prompt chronic disease happening,such as blood vessel disease, diabeties,obesity,pearl eye,decayed tooth,myopia,stoop. Also make blood tend to become high of acidity, this bring weak blood circulation and break immune system.

  Sweet Hobby share same reaction physiologically as freak-out:

 Cling to sweetness may prompt physiological and mental dependency, according to research findings,sweet taste is the first acceptable and floowing taste once a new baby born,an appetence of human being.

 Physic experiment proved that, in certain sense,sweet food with high amount of white sugar share similar cerebral effect as pep pill. Once animals let to taken sweet feed chronically,stimulating matter in their brain begin to appear similar as pep pill and make them happy. Once stop the sweet source, they begin to feel sorrow, anxiety,chemicals in brain begin to lose balance, this case similar as addictive.
 


   How search engine think about Sweet tea:

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  Scientific References:

  1.Sweet Tea and Rubusoside......