Green tea has always been known to have beneficial health effects, but how these effects come about has been a mystery. Now, a team collaborating across the UT System has discovered molecular mechanisms through which key chemicals in green tea work.
The team—which includes Jeremy Smith, the UT–Oak Ridge National Laboratory Governor’s Chair for Molecular Biophysics and director of the UT-ORNL Center for Molecular Biophysics—has identified which receptor key chemicals interact in green tea.
The findings were published recently in Molecular Nutrition and Food Research, a peer-reviewed scientific journal.
Other team members are L. Darryl Quarles of the UT Health Science Center and Jerome Baudry, formerly of UT Knoxville and now at the University of Alabama, Huntsville.
Read more about the research on the UT Health Science Center’s website.