Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea ().

The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improve the flavor of vine tea and revealed its internal reasons through metabolomics. Sensory evaluation showed the yellowing process for 6-12 h reduced the bitterness and astringency significantly, and enriched the aroma.

The effect of vine tea (Ampelopsis grossedentata) extract on fatigue alleviation via improving muscle mass.

Ethnopharmacological Relevance: Vine Tea (VT, Ampelopsis grossedentata), boasts a venerable tradition in China, with a recorded consumption history exceeding 1200 years. Predominantly utilized by ethnic groups in southwest China, this herbal tea is celebrated for its multifaceted therapeutic attributes. Traditionally, VT has been employed to alleviate heat and remove toxins, exhibit anti-inflammatory properties, soothe sore throats, lower blood pressure, and fortify bones and muscles.

A comprehensive review of vine tea: Origin, research on Materia Medica, phytochemistry and pharmacology.

Ethnopharmacological Relevance: Vine tea is a popular folk tea that has been consumed in China for more than 1200 years. It is often used in ethnic medicine by ethnic groups in southwest China with at least 35 aliases in 10 provinces. In coastal areas, vine tea is mostly used to treat heatstroke, aphtha, aphonia, toothache, etc.

Reversible Thermochromic Nanoparticles Composed of a Eutectic Mixture for Temperature-Controlled Photothermal Therapy.

Photothermal therapy (PTT) is an effective approach to cancer therapy. However, the high temperature during the therapy increases the damage to surrounding normal tissues. Thermochromic material, which exhibits temperature-activated color change and optical absorption, is a promising photothermal agent for precisely temperature-controlled PTT.