Article
Food Science & Technology
Geoffrey Y. Sasaki, Jinhui Li, Morgan J. Cichon, Rachel E. Kopec, Richard S. Bruno
Summary: The study shows that catechin-rich green tea extract (GTE) limits inflammation in nonalcoholic steatohepatitis (NASH) through a Toll-like receptor 4 (TLR4)-dependent mechanism. GTE supplementation during NASH shifts the hepatic metabolome similarly to the loss-of-TLR4 signaling. However, the effects of GTE on hepatic metabolism are distinct from those of loss-of-TLR4 signaling, suggesting different mechanisms for the anti-inflammatory activities of GTE and loss-of-TLR4 signaling in abrogating NASH.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Review
Biochemistry & Molecular Biology
Mohd Farhan
Summary: Green tea catechins have well-known anticancer and anti-inflammatory effects, with EGCG showing the strongest potential. They can serve as lead molecules in the synthesis of novel anticancer drugs and as natural adjuvants to standard chemotherapeutics.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Food Science & Technology
Annabella Braschi, Rosalia Lo Presti, Maurizio Giuseppe Abrignani, Vincenzo Abrignani, Marcello Traina
Summary: The impact of green tea catechins on body composition is a relevant topic, with ongoing evidence suggesting a potential role in weight loss. However, the clinical effects of green tea consumption on body composition remain controversial. This review aims to assess the interplay between green tea catechins and exercise in overweight and obese populations, particularly evaluating whether green tea supplementation can further improve the effects of exercise on body composition.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Guojun Wu, Anna B. Liu, Yang Xu, Ying Wang, Liping Zhao, Yukihiko Hara, Yan Y. Lam, Chung S. Yang
Summary: Green tea extracts and tea catechins are effective in preventing or alleviating diabetes, with powder form green tea leaves (GTP) potentially less effective than green tea extracts (GTE). The study found that 1% GTE was beneficial in preventing diabetes development, while 1% GTP may lead to increased food intake and elevated blood glucose. Furthermore, adjustments in gut microbiota were also associated with the progression of diabetes.
Article
Food Science & Technology
Sarah Auguste, Bing Yan, Maolin Guo
Summary: Polyphenols found in tea can induce mitophagy in human fibroblast cells, and the induction of mitophagy may play an important role in the anti-aging mechanism of tea.
Article
Food Science & Technology
Tsukasa Orita, Satoshi Chogahara, Mayuko Okuda, Kozue Sakao, Takeshi Miyata, De-Xing Hou
Summary: The extraction efficiency and inhibitory activities of catechins on alpha-glucosidase are influenced by the daily infusion style of green tea, with higher catechin content and inhibitory activity observed in 70% ethanol and room temperature water infusion.
Article
Geriatrics & Gerontology
Helen L. Schimidt, Guilherme S. Carrazoni, Alexandre Garcia, Ivan Izquierdo, Pamela B. Mello-Carpes, Felipe P. Carpes
Summary: Strength exercise can improve memory impairments, green tea supplementation can enhance antioxidant capacity, and the combination of strength exercise and green tea has a certain effect on improving memory impairments.
EXPERIMENTAL GERONTOLOGY
(2021)
Article
Engineering, Chemical
D. L. Meneses, Y. Ruiz, E. Hernandez, F. L. Moreno
Summary: The study demonstrated that block freeze-concentration is an effective technique for increasing catechin and polyphenol content in green tea, while preserving antioxidant activity and maintaining physicochemical parameters and sensory attributes.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Biophysics
Moslem Sabaghi, Seyedeh Zahra Hoseyni, Sedighe Tavasoli, M. R. Mozafari, Iman Katouzian
Summary: The article explores the application of catechins in the food industry, highlighting their limitations in stability and antioxidant activity, and proposes nanoencapsulation technology in a biopolymeric matrix as an improvement strategy.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Acoustics
Rizwan Ahmad, Mohammed Aldholmi, Aljawharah Alqathama, Ebtihal Althomali, Fatema Aljishi, Ahmed Mostafa, Abdulmalik M. Alqarni, Heba Shaaban
Summary: This is the first report to evaluate the effect of natural antioxidants, pH, and green solvents on the yield and stability of catechins during the extraction process from green tea leaves. The results showed that using green solvents augmented with natural antioxidants and at a low pH of 2 resulted in the highest yield and better stability of catechins.
ULTRASONICS SONOCHEMISTRY
(2023)
Review
Nutrition & Dietetics
Daniel Rojano-Ortega
Summary: This systematic review suggests that acute green tea ingestion does not affect antioxidant status or reduce exercise-induced oxidative stress, while green tea supplementation before exercise, particularly for more than 1 week with a dose of 400 to 800 mg of catechins per day, may be efficacious in increasing total antioxidant status and protecting cells against exercise-induced oxidative stress. Future studies should focus on beginning green tea supplementation more than 7 days before exercise and monitoring oxidative stress markers for up to 48-72 hours after exercise.
NUTRITION RESEARCH
(2021)
Review
Nutrition & Dietetics
Mariangela Rondanelli, Antonella Riva, Giovanna Petrangolini, Pietro Allegrini, Simone Perna, Milena Anna Faliva, Gabriella Peroni, Maurizio Naso, Mara Nichetti, Federica Perdoni, Clara Gasparri
Summary: The consumption of green tea catechins (GTC) may have positive effects on respiratory quotient (RQ), but the effects on resting metabolic rate (RMR) and energy expenditure (EE) are inconclusive and require further investigation to determine the adequate doses for supplementation.
Review
Biochemistry & Molecular Biology
Obaid Afzal, Mahmood Hassan Dalhat, Abdulmalik S. A. Altamimi, Rabia Rasool, Sami I. Alzarea, Waleed Hassan Almalki, Bibi Nazia Murtaza, Saima Iftikhar, Shamaila Nadeem, Muhammad Shahid Nadeem, Imran Kazmi
Summary: Neurodegenerative diseases pose a significant socioeconomic burden globally. Green tea, rich in polyphenolic compounds called catechins, has shown promising neuroprotective effects through its anti-inflammatory and antioxidant properties. It has the potential to prevent and treat neurodegenerative disorders.
Article
Chemistry, Applied
Yue Xiao, Maoyun Li, Ya Liu, Shurong Xu, Kai Zhong, Yanping Wu, Hong Gao
Summary: This study aimed to improve the taste and aroma of Autumn green tea (AT) by fermentation with Eurotium cristatum (MF800948) to produce Fermented Autumn Green Tea (FT). Results showed that the aroma quality of FT was enhanced, with significantly increased terpene alcohols contributing to a flowery aroma. Umami intensity of FT was comparable to AT, while astringency was reduced due to catechin oxidation. The study also confirmed that theabmwnins exhibit a strong umami taste, rather than astringency.
Article
Biochemistry & Molecular Biology
Marcelo Paradiso Marinovic, Celso Pereira Batista Sousa-Filho, Fernanda Aparecida Heleno Batista, Thayna Mendonca Avelino, Bruno Cogliati, Ana Carolina Migliorini Figueira, Rosemari Otton, Alice Cristina Rodrigues
Summary: This study demonstrates that green tea can improve non-alcoholic fatty liver disease (NAFLD), and this improvement is dependent on the action of adiponectin in the liver. The researchers found that catechins in green tea can reduce hepatic steatosis in a PPAR alpha-dependent manner.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2022)