theasinensin a/kamelija

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A genome-wide microarray highlights the antiinflammatory genes targeted by oolong tea theasinensin A in macrophages.

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Theasinensin A is one of the oolong tea theasinensins, which differ from green tea catechins and black tea theaflavins. In a previous study, we found that theasinesin A had a potential effect on antiinflammation since theasinensin A suppressed LPS-induced COX2 and PGE(2) production. To clarify the

Auto-oxidation products of epigallocatechin gallate activate TRPA1 and TRPV1 in sensory neurons.

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The sensation of astringency is elicited by catechins and their polymers in wine and tea. It has been considered that catechins in green tea are unstable and auto-oxidized to induce more astringent taste. Here, we examined how mammalian transient receptor potential V1 (TRPV1) and TRPA1, which are

Green tea polyphenols as potent enhancers of glucocorticoid-induced mouse mammary tumor virus gene expression.

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The effect of natural and synthetic galloyl esters on glucocorticoid-induced gene expression was evaluated by using rat fibroblast 3Y1 cells stably transfected with a luciferase reporter gene under the transcriptional regulation of the mouse mammary tumor virus promoter. The glucocorticoid-induced

Oolong tea theasinensins attenuate cyclooxygenase-2 expression in lipopolysaccharide (LPS)-activated mouse macrophages: structure-activity relationship and molecular mechanisms.

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Oolong tea theasinensins are a group of tea polyphenols different from green tea catechins and black tea theaflavins. The present study reports the inhibitory effects of oolong tea theasinensins on the expression of cyclooxygenase-2 (COX-2) and underlying molecular mechanisms in lipopolysaccharide

Green tea polyphenols: novel and potent inhibitors of squalene epoxidase.

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The green tea gallocatechins, (-)-epigallocatechin-3-O-gallate (EGCG) (IC(50) = 0.69 microM), (-)-gallocatechin-3-O-gallate (GCG) (IC(50) = 0.67 microM), (-)-epicatechin-3-O-gallate (ECG) (IC(50) = 1.3 microM), and theasinensin A (IC(50) = 0.13 microM), were found to be potent and selective

Formation of antioxidants from (-)-epigallocatechin gallate in mild alkaline fluids, such as authentic intestinal juice and mouse plasma.

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The oxidative dimerization of (-)-epigallocatechin gallate (EGCG), the major catechin of tea leaves (Camellia sinensis L.), in authentic intestinal juice (pH 8.5) and mouse plasma (pH 7.8) was investigated. EGCG was unstable in the alkaline solutions over pH 7.4. The content of EGCG was decreased to

Identification of novel homologous series of polyhydroxylated theasinensins and theanaphthoquinones in the SII fraction of black tea thearubigins using ESI/HPLC tandem mass spectrometry.

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Thearubigins are the most abundant phenolic pigments found in black tea, produced by enzymatic oxidation of green tea flavan-3-ols in tea fermentation of until recently unknown composition. In this study electrospray ionization tandem LC-MS(n) experiments have been applied for the characterization

Identification of alpha-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves.

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BACKGROUND A new fermented tea produced by tea-rolling processing of loquat (Eriobotrya japonica) leaf with green tea leaf (denoted as LG tea) showed a potent antihyperglycaemic effect in maltose-loaded rats. The aim of this study, therefore, was to identify alpha-glucosidase inhibitors in the

Anti-inflammatory activity and molecular mechanism of Oolong tea theasinensin.

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Oolong tea theasinensins are a group of tea polyphenols different from green tea catechins and black tea theaflavins, and they are considered as bioactive compounds in Oolong tea. In the present study, based on the properties of theasinensin and information about inflammatory processes, we

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