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.
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.
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.
According to a new study, apples and other fruits contain natural substances that may help trigger the generation of new neurons in the brain.
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.
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.
Scientists have used metal-organic frameworks to effectively deliver the CRISPR/Cas9 genetic snipping tool into human cancer cells.
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.
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.
Research findings suggest gut microbes can affect allergic immune responses.