Green Tea is a substance that is being studied in the prevention of cancer. It is made from decaffeinated green tea, and contains chemicals called catechins, which are antioxidants. Also called Polyphenon E.
Scientists at UCLA have used a molecule found in green tea to identify additional molecules that could break up protein tangles in the brain thought to cause Alzheimer's and similar diseases.
A systematic review and meta-analysis of 19 cohort studies involving more than 1 million adults from eight countries finds that moderate consumption of black, green or Oolong tea is linked to a lower risk of developing type 2 diabetes.
A prospective study of half a million tea drinkers in the United Kingdom has shown that higher tea intake was associated with a modestly lowered risk of death.
A new study discusses phytovigilance initiatives based on the real-world use of herbal drugs in cancer along with conventional chemotherapy.
Researchers reviewed tannins as therapeutic agents against SARS-CoV-2.
New research in people with a cluster of heart disease risk factors has shown that consuming green tea extract for four weeks can reduce blood sugar levels and improve gut health by lowering inflammation and decreasing "leaky gut."
Researchers hypothesize that proteins with low nutritional value could be effectively used for antioxidant stabilization in orange juice.
Polyphenols in the foods that we eat can prevent inflammation in older people, since they alter the intestinal microbiota and induce the production of the indole 3-propionic acid (IPA), a metabolite derived from the degradation of tryptophan due to intestinal bacteria.
In a recent study published in Chemosphere, researchers investigated the association of tea intake with semen quality.
In a recent study posted to the Research Square* preprint server, researchers assessed the impact of green tea catechin epigallocatechin gallate (EGCG) on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).
A new study discusses the state of current knowledge about the potential use of tea polyphenols in the prevention and treatment of COVID-19.
A study recently examined the association between consumption of green tea and SARS-CoV-2 infection in the Japanese population.
Jianhan Chen, a University of Massachusetts Amherst chemistry and biochemistry and molecular biology professor, has received a five-year, $2 million National Institutes of Health (NIH) grant to support research in his computational biophysics lab aimed at better understanding the role of intrinsically disordered proteins (IDPs) in biology and human disease.
A healthy diet and a little exercise appear to be good for arthritis, even on the cellular level.
A diet rich in plant products reduces the risk of cognitive impairment and dementia in the elderly. This is the result of a study by the Biomarkers and Nutritional Food Metabolomics Research Group of the Faculty of Pharmacy and Food Sciences of the University of Barcelona and the CIBER on Frailty and Healthy Aging.
Green tea has been said to have a variety of health benefits. In this interview, we speak to Professor Micheal Ristow about his latest research into green tea.
The increase of intestinal permeability is associated with factors such as ageing, food allergies and intolerances and unhealthy diets.
Do probiotics prevent gum disease? Is flossing necessary? Many patients are unable to confidently answer these questions and more due to the abundance of conflicting medical information
Bacon could be back on the menu of health-conscious diners thanks to an unlikely salvation: Japanese knotweed.
A recent study published in Tropical Biomedicine determines whether flavonoids can help prevent diarrhea caused by SARS-CoV-2 infection.