The green tea polyphenol catechin-3-gallate (CG) and epicatechin-3-gallate (ECG) were synthesized enantioselectively via a Sharpless hydroxylation reaction followed by a diastereoselective cyclization. Their potencies to inhibit the proteasome activity were measured. The unnatural enantiomers were found to be equally potent to the natural compounds.
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http://dx.doi.org/10.1016/j.bmc.2004.04.033 | DOI Listing |
Appl Microbiol Biotechnol
January 2025
Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530, Lodz, Poland.
In recent years, there has been a surge in the production of kombucha-a functional beverage obtained via microbial fermentation of tea. However, fresh, unpasteurized kombucha is sensitive to quality deterioration as a result of, among other factors, oxidation. The addition of hops seems to be promising, due to their antioxidative properties, which may improve the stability of kombucha.
View Article and Find Full Text PDFAdv Clin Exp Med
January 2025
Acupuncture and Tuina College, Guizhou University of Traditional Chinese Medicine, Guiyang, China.
Background: Chronic soft tissue injury is characterized by sterile inflammation and pain. Gua sha with Masanggoubang oil (GSMO) treatment has been found to possess anti-inflammatory and analgesic effects.
Objectives: To explore the mechanism of GSMO in chronic soft tissue injuries.
Clin Toxicol (Phila)
January 2025
Laboratory of Pharmacokinetics and Toxicology, La Timone University Hospital, Marseille, France.
Introduction: The use of weight loss supplements is increasing, often driven by online marketing. However, many of these supplements are adulterated with undeclared pharmaceutical substances, potentially posing significant health risks. We investigated the presence of sibutramine and sildenafil in weight loss supplements and assessed the associated clinical outcomes.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Department of Food Process Engineering, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu 603203 India.
Unlabelled: Catechin hydrate (CH) is a kind of polyphenol present in many plantsincluding green tea, fruits, red wine and cocoa with very good antioxidant effect. The formulation of CH nanoemulsion increased the bioavailability and stability of catechin, allowing for easier food incorporation and faster absorption by the body. The major goal of the current study was to create a nanoemulsion as a reliable delivery mechanism for catechin hydrate and its incorporation into yogurt to increase its antioxidant activity.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
School of Food and Pharmaceutical Engineering (Liupao Tea modern Industry College), Wuzhou University, Wuzhou, 543002 China.
Unlabelled: Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation( < 0.
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