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A BIOACTIVE COMPOUND IN TEA: GAMMA-AMINOBUTYRIC ACID (GABA) (ÇAY'DA BİYOAKTİF BİR BİLEŞİK: GAMMA-AMİNOBUTYRİK ASİT (GABA))

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Abstract

Tea is a manufactured from the buds and leaves of Camellia sinensis. Tea contains many chemical compounds such as catechins, alkaloids, polysaccharides, amino acids, vitamins, minerals, and volatile oils. The free amino acids are particularly interesting because they are not only responsible for the taste of tea infusions, but also have various beneficial effects. Gammaaminobutyric acid (GABA) is a four carbon free amino acid found in tea plant. GABA is produced by the decarboxylation of L-glutamic acid that catalyzed by glutamate decarboxylase enzyme. There is GABA in all tea types, but in GABA tea, the amount of GABA is much higher because of its special production tecnique. GABA tea is known as Gabaron tea in Japan. GABA tea is manufactured by fermenting fresh tea leaves under nitrogen gas. The taste of GABA tea is like oolong tea’s. GABA tea is rich in antioxidants. GABA and GABA tea have numerous physiological functions and positive effects on many metabolic disorders such as hypotensive effect, reducing anxiety and stress, helping to modify sleep and mood, and alleviating postmenopausal depression. In this rewiew, the characteristics and beneficial health effects of GABA and GABA tea are discussed.
... Jiao Gu Lan is not a tea, but a tisane (a herbal tea). An active placebo was chosen as GABA is found in all teas and tisanes due to the picking process and stress on the plant, however in highly concentrated GABA tea, the leaves are left in low or deficient oxygen environments, further increasing the stress and consequently GABA [143]. Thereby the magnitude of difference in the level of GABA between the GABA tea and placebo was deemed acceptable. ...
Article
Objective: The research has shown an association with sensorimotor integration and symptomology of Autism Spectrum Conditions (ASC). Specific areas of the brain that are involved in sensorimotor integration, such as the cerebellum and basal ganglia, are pathologically different in individuals with ASC in comparison to typically developing (TD) peers. These brain regions contain GABAergic inhibitory neurons that release an inhibitory neurotransmitter, γ-Aminobutyric acid (GABA). Brain GABA levels are decreased in ASC. This study explored the effect of introducing a non-invasive GABA substitute, in the form of GABA Oolong tea, on sensorimotor skills, ASC profiles, anxieties and sleep of children with ASC. Methods: Nine children took part: (5 male, 4 female). Each child participated in three tea conditions: high GABA, high L-Theanine (a compound that increases GABA), placebo with low GABA. A double-blind, repeated measures design was employed. Measures were taken after each tea condition. Sensory and ASC profiles were scored using parental questionnaires. Motor skills were assessed using a gold standard coordination assessment. Sleep was monitored using an actiwatch and anxiety measured through cortisol assays. Subjective views were sought from parents on ‘best’ tea. Results: The results showed significant improvement in manual dexterity and some large individual improvements in balance, sensory responsivity, DSM-5 criteria and cortisol levels with GABA tea. Improvements were also seen in the L-Theanine condition although they were more sporadic. Conclusions: These results suggest that sensorimotor abilities, anxiety levels and DSM-5 symptomology of children with ASC can benefit from the administration of GABA in the form of Oolong tea.
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