Article
Chemistry, Physical
Elham Raeessi-babaheydari, Sadegh Farhadian, Behzad Shareghi
Summary: The study found that catechin hydrate can bind to pepsin, causing changes in its tertiary structure and inhibiting its activity, potentially having adverse effects on its structure and function.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Chemistry, Applied
Louis Peault, Servane Rochelle, Aurelien Planchat, Pierrick Nun, Erwan Le Grognec, Vincent Coeffard
Summary: This article introduces a synthesis method for epoxy dienone products starting from para-substituted phenols bearing an electron-deficient alkene. The one-pot photooxygenation/epoxidation reaction can proceed at room temperature under green light irradiation with catalytic amounts of Rose Bengal and cesium carbonate. The reaction provides a range of functionalized epoxy dienone products with diastereoisomeric ratios ranging from 4:1 to > 12:1. DFT calculations and mechanistic experiments demonstrate that the reaction proceeds through singlet oxygen-mediated photooxidation of phenols followed by an intramolecular oxygen atom transfer on the alkene side arm.
ADVANCED SYNTHESIS & CATALYSIS
(2023)
Article
Microbiology
Jeong-Won Kim, Chang-Yeop Kim, Jin-Hwa Kim, Ji-Soo Jeong, Je-Oh Lim, Je-Won Ko, Tae-Won Kim
Summary: This study demonstrated that green tea extract has significant antibacterial activity against pathogenic Escherichia coli and can ameliorate pathogenic E. coli-induced intestinal damage by modulating inflammation and epithelial cell proliferation.
Article
Multidisciplinary Sciences
Yuli Perwita Sari, Umar Santoso, Supriyadi, Sri Raharjo
Summary: This study aimed to evaluate the potency of gamma-oryzanol as a singlet oxygen quencher, finding that it has a good singlet oxygen quenching rate through both physical and chemical quenching mechanisms.
Article
Gastroenterology & Hepatology
Thomas Seufferlein, Thomas J. Ettrich, Stefan Menzler, Helmut Messmann, Gerhard Kleber, Alexander Zipprich, Stefanie Frank-Gleich, Hana Alguel, Klaus Metter, Frank Odemar, Theodor Heuer, Ulrich Huegle, Ruediger Behrens, Andreas W. Berger, Catharina Scholl, Katharina L. Schneider, Lukas Perkhofer, Friederike Rohlmann, Rainer Muche, Julia C. Stingl
Summary: The study suggests that green tea extract (GTE) and its active component epigallocatechingallate (EGCG) may have potential antitumor effects in the colorectum. However, a randomized trial did not find a significant difference in adenoma rate between the GTE and placebo groups.
AMERICAN JOURNAL OF GASTROENTEROLOGY
(2022)
Article
Nutrition & Dietetics
Akira Ishikawa, Tomoka Matsuda, Hyunjun Gam, Moe Kanno, Mizuki Yamada, Nodoka Ikegami, Akiko Funaki, Hazuki Ogata, Kayoko Kamemoto, Takashi Ichihara, Mikako Sakamaki-Sunaga
Summary: This study investigated the effect of green tea extract on fat oxidation during exercise in women at different phases of the menstrual cycle. The results showed that ingestion of green tea extract during the luteal phase improved the decrease in fat oxidation.
Review
Biochemistry & Molecular Biology
Keiko Unno, Yoriyuki Nakamura
Summary: Epidemiological studies have shown that green tea intake reduces the risk of dementia. EGCG, the most important component of green tea, has been found to be more effective than EGC in promoting neuronal differentiation. Meanwhile, the stress-reducing effects of theanine and arginine in green tea help suppress brain aging.
Article
Biochemistry & Molecular Biology
Shuwen Jiang, Luke Carroll, Lars M. Rasmussen, Michael J. Davies
Summary: Disulfide bonds are crucial for protein structure, especially in extracellular environments. Recent studies have shown variations in the reaction rates of disulfides with oxidants, potentially forming thiosulfinates. Photo-oxidation reactions could lead to the formation of glutathionylated proteins, indicating a novel pathway for signaling molecules production.
Article
Chemistry, Inorganic & Nuclear
Qixia Bai, Zhiyuan Jiang, Yuming Guan, Qingwu Long, Bokai Liao, Ting-Zheng Xie, Tun Wu, Zhe Zhang, Pingshan Wang
Summary: In this study, a decametric metal-organic cage, pentagonal prism Mn20LC10, was developed based on Tpy-Mn(II)-Tpy connectivity, with Mn(II) serving as a linker to provide good photosensitivity. This metal-organic cage exhibited enhanced 1O2 production, fast conversion time, recyclability, and substrate versatility in the photooxidation of benzaldehyde due to improved intersystem crossing ability. Remarkably, the abundant active sites of Mn20LC10 enabled its photooxidation under solvent-free and daylight conditions. This work offers potential approaches for the development of inexpensive, green, and low-cost photosensitizer systems.
INORGANIC CHEMISTRY
(2023)
Article
Food Science & Technology
Juan Alberto Anaya, Inmaculada Alvarez, Maria Jose Garcia, Victoria Lizama
Summary: This study investigates the impact of adding catechin and green tea extract on the composition of red wines made from Monastrell grapes. The research aims to improve the quality of red wine made with Monastrell grapes. The results show that the application of green tea extract and catechin increases the concentration of anthocyanins in the wine, particularly when the grape's initial polyphenolic concentration is low. In addition, the use of certain winemaking techniques enhances the effects of the added copigments on the wine's polyphenol and volatile composition.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Sergio Perez-Burillo, Beatriz Navajas-Porras, Alicia Lopez-Maldonado, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Jose angel Rufian-Henares
Summary: Green tea can influence gut microbiota by either stimulating the growth of specific species or hindering the development of detrimental ones, benefiting health through beneficial bacteria or microbial bioactive metabolites. The inter-relation between green tea and gut microbiota is crucial for many health promoting effects of green tea, with the ability to correct microbial dysbiosis in conditions like obesity or cancer. Tea compounds influence the growth of bacterial species involved in inflammatory processes, potentially impacting the development of chronic diseases.
Article
Chemistry, Applied
Stepan M. Korobkov, Kirill P. Birin, Aslan Yu. Tsivadze
Summary: The influence of porphyrin substituents and solvent effect on their photoactivity and photostability were studied and discussed in detail. Results showed non-linear dependence between photosensitizer and singlet oxygen concentration, and an empirical correlation between HOMO energies and observed rate constants.
Article
Food Science & Technology
Gang Zhang, Yanyan Cao, Sifan Mei, Yating Guo, Shuying Gong, Qiang Chu, Ping Chen
Summary: This study investigated the mechanism of green tea cream formation and found differences between ester and non-ester catechins in their complexation with caffeine. The results provided new insights into the understanding of the formation mechanism of green tea cream.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Qing Gao, Katarzyna Grzyb, Luke F. Gamon, Peter R. Ogilby, Tomasz Pedzinski, Michael J. Davies
Summary: Disulfide bonds are critical for protein structure and function, and their modification can lead to loss of structure and function. This study investigates the oxidation of disulfide bonds by singlet oxygen, showing selective oxidation and variation in reaction rates and product formation. These findings suggest that certain disulfides, including those in proteins, may undergo detrimental modifications that affect protein structure and function.
FREE RADICAL BIOLOGY AND MEDICINE
(2023)
Article
Chemistry, Multidisciplinary
Alexander K. Mengele, Dominik Weixler, Avinash Chettri, Maite Maurer, Fabian Lukas Huber, Gerd M. Seibold, Benjamin Dietzek, Bernhard J. Eikmanns, Sven Rau
Summary: The research revealed that ligand design can control the mechanism of photooxidation. One of the Ru(II) complexes, Rudppz, enabled efficient turnover through supramolecular binding to facilitate cofactor oxidation, allowing repetitive conversion of naturally occurring nicotinamides by recognizing the redox state of the cofactor.
CHEMISTRY-A EUROPEAN JOURNAL
(2021)
Article
Food Science & Technology
Mun Yhung Jung
FOOD SCIENCE AND BIOTECHNOLOGY
(2011)
Article
Food Science & Technology
Dong Seong Choi, Mun Yhung Jung
FOOD SCIENCE AND BIOTECHNOLOGY
(2013)
Article
Food Science & Technology
Seung Yong Lee, Mun Yhung Jung, Suk Hoo Yoon
FOOD SCIENCE AND BIOTECHNOLOGY
(2014)
Article
Agriculture, Multidisciplinary
Mun Yhung Jung, Dong Seong Choi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2010)
Article
Agriculture, Multidisciplinary
Ji Su Park, Mun Yhung Jung
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2012)
Article
Agriculture, Multidisciplinary
Tae Young Kwon, Ji Su Park, Mun Yhung Jung
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2013)
Article
Agriculture, Multidisciplinary
Mi Jin Lee, Jeong Seob Park, Dong Seong Choi, Mun Yhung Jung
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2013)
Article
Food Science & Technology
Mun Y. Jung, Dong S. Choi, Ki H. Park, Bosoon Lee, David B. Min
JOURNAL OF FOOD SCIENCE
(2011)
Article
Food Science & Technology
Jun Hyun Lee, Mun Yhung Jung
JOURNAL OF FOOD SCIENCE
(2010)
Article
Food Science & Technology
Dong Min Jung, Mi Jin Lee, Suk Hoo Yoon, Mun Yhung Jung
JOURNAL OF FOOD SCIENCE
(2011)
Article
Food Science & Technology
Dong Min Jung, Suk Hoo Yoon, Mun Yhung Jung
JOURNAL OF FOOD SCIENCE
(2012)
Article
Biochemistry & Molecular Biology
Mun Yhung Jung, Nak Jin Choi, Chan Ho Oh, Hyun Kyung Shin, Suk Hoo Yoon
Article
Biochemical Research Methods
Moonjung Kim, Suk Hoo Yoon, Munyhung Jung, Eunok Choe
Article
Food Science & Technology
Byung-Yong Ahn, Mun Yhung Jung, Dong-Seong Choi
FOOD SCIENCE AND BIOTECHNOLOGY
(2009)
