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KMID : 0665220070200020173
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 2 p.173 ~ p.178
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The Manufacturing and Physiological Evaluation of Mulberry Fruit Tea
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Cho Mi-Za
Kim Ae-Jung
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Abstract
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In this study we manufactured mulberry fruit tea(MFT) to be used as an anti-inflammatory agent. Here, MFT was consumed by thirty middle-aged women with symptoms of rheumatoid arthritis for 4 weeks. The anthropometric measurements and serum inflammatory factors were measured before and after consumption of the MFT. For the anthropometric measurements, BMI and body fat decreased after 4 weeks of tea consumption although there were no significant differences. The serum inflammatory factors(uric acid and homocysteine) as well as serum amino transferase activity(aspartate trans-aminase and alanine transaminase) showed a decreasing trend. In addition, serum carbon reactive protein(CRP) decreased significantly decreased after MFT consumption 4 weeks. It’s concluded that this MFT is helpful to for rheumatyroid arthritis patients in order to decrease serum inflammatory factors such as CRP.
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KEYWORD
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anthropometric measurements, serum biochemical indices, inflammatory factors, mulberry fruit tea, MFT
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