Background: Green tea is a popular type of tea that is made of unfermented tea leaves. Green tea has been used for thousands of years by people in Eastern coun tries for a variety of health reasons. One of the primary benefits of Green Tea in regard to fertility is not in what it contains, but rather in what it does not contain.Materials and Methods: In the present study attempts to investigate the latest articles about green tea effects on fertility was discussed.Results: Fertility differs from fecundity, which is defined as the potential for reproduction (influenced by gamete production, fertilisation and carrying a pregnancy to term). A lack of fecundity would be called sterility.Human fertility depends on factors of nutrition, sexual behavior, culture, instinct, endocrinology, timing, economics, way of life, and emotions. research shown that green tea can be effect on fertility. because green tea has a much smaller amount of caffeine than regular tea, or even coffee. Caffeine has been shown, in some cases, to negatively impact fertility. So, drinking green tea is a viable alternative to coffee and some other teas. Some research suggests that two of the main ingredients in green tea, hypoxanthine and polyphenols, may lead to a higher percentage of viable embryos. Other research has suggested that these compounds help increase the maturing of eggs, and may even make the eggs more fertile.In addition, polyphenols serve as antioxidants, which help protect your body from various diseases and other conditions. Drinking green tea may even help not only with female fertility, but with male fertility problems as well.Some green tea advocates suggest that green tea may help with low sperm count, and even with sperm motility.Conclusion: It is hoped with good food and the use of green tea could be tried in order to reduce infertility.

Matcha, made from the finely ground powder of green tea leaves, is used as a nutritious food ingredient because of its unique properties. In this study, Matcha was characterized using Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction analysis (XRD), energy-dispersive X-ray spectroscopy (EDX). Also, the antimicrobial properties of Matcha against 8 types of bacteria, 1 type of fungus, and 1 type of yeast were investigated. The results showed that Matcha has a completely amorphous structure and has a high content of carbon and oxygen. The results of antibacterial tests showed that Matcha has the ability to inhibit gram-positive and gram-negative bacteria as well as yeast, but has no effect on the fungus. Also, Matcha has a greater effect on gram-positive bacteria, which is due to the simple and reasonably porous cell wall of these bacteria. According to the results, the maximum and minimum inhibition zones created by Matcha belonged to Pseudomonas aeruginosa and Escherichia coli, respectively.

Introduction: Although green tea is a rich source of antioxidant, using this herb in food industries is limited due to its oxygen and light instabilities. Materials and Methods: Green tea polyphenols were encapsulated into liposomes using the Mozafari method (with no solvents and detergents) to improve the bioavailability of tea polyphenols. Screening design was used to find the major variables within all possible process variables. Then, optimal conditions were studied using response surface. Results: The most appropriate condition was achieved using phosphatidylcholine of 4. 5% (w/w), extract concentration of 0. 7%, mixing time of 30 minutes and temperature of 50° C. Encapsulation efficiency (EE) depended on concentrations of the green tea extract and phosphatidylcholine. The EE in optimal formulation reached 53. 58%. The particle size and Z-potential of liposomal green tea extract were assessed at 419 nm and-59. 7 mV, respectively. The total polyphenol content (TPC) of green tea included 164. 2 mg gallic acid/g extract. Free radical scavenging activities of free and liposomal extracts were calculated as 90. 6% and 93. 37%, respectively, using the 2-2-diphenyl-1-pycrylhydrazyl (DPPH) method. Conclusions: Results revealed that liposomal green tea extract can be used extensively in food industries due to its high antioxidant activity. No size decreasing methods (e. g. sonication and homogenization) were needed to produce nano size liposomal extracts to avoid structure instability.