Hitoshi Kinugasa
38 Papers
178 Citations
Hitoshi Kinugasa is an academic researcher. The author has contributed to research in topics: Strictinin & Epigallocatechin gallate. The author has an hindex of 8, co-authored 38 publications.
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Papers
Significant Inactivation of SARS-CoV-2 In Vitro by a Green Tea Catechin, a Catechin-Derivative, and Black Tea Galloylated Theaflavins.
Eriko Ohgitani,Masaharu Shin-Ya,Masaki Ichitani,Makoto Kobayashi,Takanobu Takihara,Masaya Kawamoto,Hitoshi Kinugasa,Osam Mazda +7 more
TL;DR: In this paper, the potential effects of tea and its constituents on SARS-CoV-2 infection were assessed in vitro, and the potential usefulness of tea in prevention of person-to-person transmission of the novel coronavirus was suggested.
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Rapid Inactivation In Vitro of SARS-CoV-2 in Saliva by Black Tea and Green Tea.
Eriko Ohgitani,Masaharu Shin-Ya,Masaki Ichitani,Makoto Kobayashi,Takanobu Takihara,Masaya Kawamoto,Hitoshi Kinugasa,Osam Mazda +7 more
TL;DR: In this article, the authors investigated the effect of tea consumption on SARS-CoV-2 in human saliva and found that after treatment with black tea or green tea, the infectivity of the virus was evaluated by TCID50 assays, and the black tea-treated virus less remarkably replicated in cells compared with the untreated virus.
Significant inactivation of SARS-CoV-2 by a green tea catechin, a catechin-derivative and galloylated theaflavins in vitro
Eriko Ohgitani,Masaharu Shin-Ya,Masaki Ichitani,Makoto Kobayashi,Takanobu Takihara,Masaya Kawamoto,Hitoshi Kinugasa,Osam Mazda +7 more
TL;DR: Results strongly suggest that EGCG, and more remarkably TSA and galloylated theaflavins, inactivate the novel coronavirus.
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Patent
Green tea beverages manufacturing process
Hitoshi Kinugasa,Masami Sasame,Nobuo Matsumoto,Kenji Shimaoka,Yoko Ueno,Hitoshi Niino,Kazunori Okanoya,Izumi Kobayashi +7 more
- 14 Aug 2000
TL;DR: In this article, the authors proposed a method to produce green tea beverages which have a good flavor and a good balance of the fragrant components and do not form unpleasant precipitates, such green tea beverage are produced by a method including an extracting step consisting of two extraction steps.
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Patent
Method for manufacturing containered green tea beverage
Masami Sasame,Hitoshi Kinugasa,Kenji Shimaoka,Yoko Haraguchi,Hitoshi Niino,Kazunori Okanoya +5 more
- 26 Apr 2004
TL;DR: In this paper, a step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract.
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