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.
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
Nutrition & Dietetics
Kazuhiko Nakadate, Kiyoharu Kawakami, Noriko Yamazaki
Summary: In recent years, the number of obese individuals has increased, leading to a higher risk of related diseases. Tea catechins have been found to have anti-obesity effects, but a large amount may be necessary for these effects in humans. This study investigated the combined effects of catechins and beta-cryptoxanthin in mice with high-calorie diet-induced obesity. The combined treatment significantly suppressed weight gain, reduced adipocyte size, restored serum parameters to normal, and prevented inflammation and liver damage. Overall, the combined ingestion of tea catechins and beta-cryptoxanthin may be an effective strategy against obesity and obesity-related diseases.
Article
Biochemistry & Molecular Biology
Kazuhiko Nakadate, Kiyoharu Kawakami, Noriko Yamazaki
Summary: Chronic obesity leads to various diseases, highlighting the urgency for treatment and prevention. This study investigated the combined effects of tea catechins and beta-cryptoxanthin from mandarin oranges on reducing obesity using obese mice induced by monosodium glutamate. The results showed that the mice consuming both tea catechins and beta-cryptoxanthin for 4 weeks experienced a significant decrease in body weight, with no difference compared to control mice. In addition, blood biochemical tests were normal, and histopathological analysis indicated a decrease in body fat percentage. Moreover, the abundance of pro-inflammatory M1 macrophages in adipose tissue was significantly reduced, while beneficial M2 macrophages increased and adiponectin levels, involved in suppressing metabolic syndrome, were elevated.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
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
Caroline Waingeh Nain, Eric Mignolet, Marie-France Herent, Joelle Quetin-Leclercq, Cathy Debier, Melissa M. Page, Yvan Larondelle
Summary: This study compared the antioxidant activity of green tea extracts (GTEs) with different catechins profiles, and found that the EGC-rich GTE exhibited stronger antioxidant activity than the EGCG-rich GTE in DHA-rich oil.
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
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
Microbiology
Eriko Ohgitani, Masaharu Shin-Ya, Masaki Ichitani, Makoto Kobayashi, Takanobu Takihara, Masaya Kawamoto, Hitoshi Kinugasa, Osam Mazda
Summary: The study indicates that black tea and green tea can efficiently inactivate SARS-CoV-2 virus in infected individuals' saliva, potentially reducing virus transmission; although further research is needed on the virus in saliva, these findings provide the possibility that tea may have antiviral effects.
Article
Chemistry, Multidisciplinary
Kanane Sato, Shunya Saito, Kohsuke Endo, Masaru Kono, Taishin Kakei, Haruka Taketa, Megumi Kato, Shin Hamamoto, Matteo Grenzi, Alex Costa, Shintaro Munemasa, Yoshiyuki Murata, Yasuhiro Ishimaru, Nobuyuki Uozumi
Summary: This study identifies components of green tea, (-)-catechin gallate (CG) and (-)-gallocatechin gallate (GCG), as inhibitors of voltage-dependent K+ channels in Arabidopsis thaliana guard cells. The findings reveal the crucial role of plasma membrane I-Ca channels in ABA-induced stomatal closure and provide new tools for the study of stress-induced signal transduction pathways.
Article
Biochemistry & Molecular Biology
Eriko Ohgitani, Masaharu Shin-Ya, Masaki Ichitani, Makoto Kobayashi, Takanobu Takihara, Masaya Kawamoto, Hitoshi Kinugasa, Osam Mazda
Summary: This study evaluated the potential effects of tea and its constituents on SARS-CoV-2 infection in vitro. The results showed that black tea, green tea, roasted green tea, and oolong tea significantly reduced the infectivity of SARS-CoV-2, while compounds like EGCG, TSA, and TFDG had remarkable anti-viral activities at concentrations comparable to those found in tea beverages. These findings suggest the potential usefulness of tea in preventing person-to-person transmission of the novel coronavirus.
Review
Biochemistry & Molecular Biology
Datu Agasi Mohd Kamal, Norizam Salamt, Siti Sarah Mohamad Zaid, Mohd Helmy Mokhtar
Summary: Green tea and its main component EGCG have various benefits for health, such as antioxidative, osteoprotective, neuroprotective, anti-cancer, anti-hyperlipidemia, and anti-diabetic effects. However, research on the benefits of green tea for female reproductive disorders is still insufficient.
Article
Nutrition & Dietetics
Keiko Unno, Daisuke Furushima, Yuya Tanaka, Takeichiro Tominaga, Hirotomo Nakamura, Hiroshi Yamada, Kyoko Taguchi, Toshinao Goda, Yoriyuki Nakamura
Summary: The study found that the key factor in alleviating stress response and improving depressive behavior when consuming green tea is the CE/TA ratio, with a recommended intake of green tea with a CE/TA ratio of 4-5 daily to improve depressed mood.
Article
Chemistry, Applied
Ye Seong Kang, Chanseok Ryu, Masahiko Suguri, Si-bum Park, Shigenobu Kishino, Hiroyuki Onoyama
Summary: The study applied hyperspectral imagery to estimate different types of catechins in green tea shoots, with models developed to consider the effects of commercial and organic fertilizers. The models showed higher prediction accuracy using organic fertilizer data, and the combined models using both types of fertilizers had a precision of over 0.76 in most cases, except for non-galloyl-type catechins.
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)
