Green Tea News and Research

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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.

Catechin-type flavonoid compounds in tea relax blood vessels by activating ion channel proteins

A new study from the University of California, Irvine shows that compounds in both green and black tea relax blood vessels by activating ion channel proteins in the blood vessel wall.

9 Mar 2021

Antioxidant in green tea may lead to new anti-cancer drugs

Green tea contains an antioxidant that may boost the concentrations of p53, called the “guardian of the genome,” for its potential to kill cancerous cells.

15 Feb 2021

Natural compounds in apples and other fruits may improve brain function

According to a new study, apples and other fruits contain natural substances that may help trigger the generation of new neurons in the brain.

15 Feb 2021

Chemical compounds in foods can inhibit a key SARS-Cov-2 enzyme

Chemical compounds in foods or beverages like green tea and dark chocolate can bind to and block the function of an enzyme in SARS-CoV-2.

3 Dec 2020

Researchers identify chemical compounds that could block key enzyme in SARS-CoV-2

According to a new study, chemical compounds found in dark chocolate can inhibit the function of a specific enzyme, or protease, in the SARS-CoV-2 virus.

1 Dec 2020

Researchers use metal-organic frameworks to target prostate cancer cells

Scientists have used metal-organic frameworks to effectively deliver the CRISPR/Cas9 genetic snipping tool into human cancer cells.

23 Nov 2020

Edible coating made with green tea extract kills microbes

Infusing prepared foods with an edible coating that contains green tea extract may lower consumers' chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.

22 Jul 2020

More Berries, Apples And Tea May Have Protective Benefits Against Alzheimer's

Older adults who consumed small amounts of flavonoid-rich foods were two to four times more likely to develop Alzheimer's disease and related dementias.

7 May 2020