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Thursday, January 21, 2016

The Smoothie of Green Tea and Grape for reduced Risk and Treatment of influenza

Kyle J. Norton(Scholar), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

The smoothie for reduced risk and treatment of  influenza virus
Yield: 2 serving (about 8 ounce each)
1 1/2 cups grapes
1 cup green tea drink (Make from 4 grams(2 tea bags) of green tea, a slice of ginger and a cup of hot water lipped for 5 minutes, and set aside for cooling to room temperature)

1. Place all ingredients in a blender and puree about 1 minute
2. Blend on high speed about 1 minute or until the mixture is thick and the ice is well crushed.
3. Serve immediately

The finding of a natural source for reduced risk and treatment of  influenza virus  has encountered many obstacles, many ingredients showed initially the promising result in animal studies have not produced same potentials in either large sample size and mutli centers human trials.

Scientists in some well known institutions may have found the therapeutic and potential ingredients from natural sources(Green tea and grape) for reduced risk and treatment of influenza.

Green tea has been a precious drink in traditional Chinese culture and used exceptional in socialization for more than 4000 thousand years. Because of their health benefits, they have been cultivated for commercial purposes all over the world.In animal model, polyphenolic compounds present in green tea, particularly catechins, are well known to process a strong anti-influenza activity in in a dose-dependent effect, especially in the early phase of lungs infection(1).
According to the Yonsei University, Catechin derivatives found in green tea also exhibited a broad spectrum activity against various subtypes of influenza viruses, through its antioxidant effect in inhibition of circulating human influenza viruses (A/H1N1, A/H3N2 and B type), H2N2 and H9N2 avian influenza virus, the viruses on red blood cell (RBC)(2).
Dr. Song JM and colleagues at the Yonsei University, polyphenolic compound catechins ((-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and (-)-epigallocatechin (EGC)) all showed to exhibited antiviral effect on influenza virus through  altering the physical properties of viral membrane(3).

Grape is a woody vines of the genus Vitis, belong to the family Vitaceae, native to southern Turkey.
Its antioxidant, resveratrol  has shown to process strong anti influenza virus, including, inhibitory effect on the NA activity of the influenza virus strain A/PR/8/34 (H1N1)(4)(5), epidemiological studies suggest.
Resveratrol (RV) in the Univ. of Rome Sapienza study also exhibits anti-inflammatory, and anti-proliferative properties against a wide variety of viruses including members of the Herpesviridae family, retroviruses, influenza A virus and polyomavirus by altering certain cellular pathways(6).

Dr. Thapa M and colleagues at the Kansas State University said, " polyphenols, such as resveratrol and epigallocatechin gallate (EGCG), showed significant anti-influenza activity in vitro and/or in vivo", especially against influenza virus (porcine H1N1 strain)(7).

Taking altogether people who are at increased risk of  influenza  due to weaken immunity and aging  .....should drink at least one serving daily and people with  influenza  should drink the smoothie at 4 serving a day, depending to digestive toleration.

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References
(1) Anti-influenza virus activity of green tea by-products in vitro and efficacy against influenza virus infection in chickens by Lee HJ1, Lee YN, Youn HN, Lee DH, Kwak JH, Seong BL, Lee JB, Park SY, Choi IS, Song CS.(PubMed)
(2) Biological evaluation of anti-influenza viral activity of semi-synthetic catechin derivatives by Song JM1, Park KD, Lee KH, Byun YH, Park JH, Kim SH, Kim JH, Seong BL.(PubMed)
(3) Antiviral effect of catechins in green tea on influenza virus by Song JM1, Lee KH, Seong BL.(PubMed)
(4) In vitro antiviral effects and 3D QSAR study of resveratrol derivatives as potent inhibitors of influenza H1N1 neuraminidase by Li C1, Fang JS, Lian WW, Pang XC, Liu AL, Du GH.(PubMed)
(5) [Active neuraminidase constituents of Polygonum cuspidatum against influenza A(H1N1) influenza virus].[Article in Chinese] by Chen KT1, Zhou WL, Liu JW, Zu M, He ZN, Du GH, Chen WW, Liu AL.(PubMed)
(6) Resveratrol inhibits Epstein Barr Virus lytic cycle in Burkitt's lymphoma cells by affecting multiple molecular targets by De Leo A1, Arena G, Lacanna E, Oliviero G, Colavita F, Mattia E.(PubMed)
(7) Synthesis and antiviral activity of substituted quercetins by Thapa M1, Kim Y, Desper J, Chang KO, Hua DH.(PubMed)

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