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Featured Neuroscience Open Neuroscience Articles

·September 24, 2019·3 min read

Green tea could hold the key to reducing antibiotic resistance

Epigallocatechin (EGCG), a natural antioxidant found in green tea, may help in the fight against antibiotic-resistant bacteria. EGCG restores the activity of aztreonam, an antibiotic commonly used to treat infections caused by P. aeruginosa. The bacteria is resistant to major classes of antibiotics and is currently treated with a combination of drugs.

Featured Neuroscience Open Neuroscience Articles

·September 13, 2019·3 min read

Drinking tea improves brain health

Older people who drink tea at least four times a week have better brain efficiency than those who don't, a new neuroimaging study reveals. Drinking tea is associated with better cognitive function in older people. Researchers report the study provides evidence that tea consumption has protective effects against age-related decline in brain organization.

Featured Neuroscience

·January 15, 2019·2 min read

Green Tea Steeped in Bottled Water Increases Antioxidants

Researchers report a boost in healthy antioxidants for green tea brewed with bottled, as opposed to tap, water.

Featured Genetics Neurology Neuroscience Open Neuroscience Articles

·July 2, 2018·4 min read

Compound Found in Green Tea and Wine May Block Formation of Toxic Metabolites

EGCG and tannic acid, polyphenols found in green tea and red wine, may help to effectively block the formation of toxic amyloid structures, researchers report. The findings may pave the way to developing new treatments for amyloid-related neurodegenerative disorders and genetic metabolic disorders.