Mitsuaki Sano
University of Shizuoka
60 Papers
627 Citations
Mitsuaki Sano is an academic researcher from University of Shizuoka. The author has contributed to research in topics: Epigallocatechin gallate & Catechin. The author has an hindex of 25, co-authored 60 publications.
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Papers
Antioxidative Effects of Black Tea Theaflavins and Thearubigin on Lipid Peroxidation of Rat Liver Homogenates Induced by tert-Butyl Hydroperoxide
TL;DR: It is suggested that black tea infusion containing TFs and TR could inhibit lipid peroxidation in biological conditions in the same way as greenTea infusion containing epicatechins.
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Novel antiallergic catechin derivatives isolated from oolong tea.
TL;DR: Oral doses of C-1 and C-2 significantly inhibited type I allergic (anaphylactic) reactions in mice sensitized with ovalbumin and Freund's incomplete adjuvant and exceeded that of the major tea catechin, (-)-epigallocatechin 3-O-gallate, which has known antiallergic properties.
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O-Methylated Catechins from Tea Leaves Inhibit Multiple Protein Kinases in Mast Cells
Mari Maeda-Yamamoto,Naoki Inagaki,Jiro Kitaura,Takao Chikumoto,Hiroharu Kawahara,Yuko Kawakami,Mitsuaki Sano,Toshio Miyase,Hirofumi Tachibana,Hiroichi Nagai,Toshiaki Kawakami,Toshiaki Kawakami +11 more
TL;DR: These catechins inhibit IgE/Ag-induced calcium response as well as the activation of downstream serine/threonine kinases such as Akt and c-Jun N-terminal kinase, and for the first time have revealed the molecular mechanisms of antiallergic effects of tea-derived catechINS.
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Inhibitory effects of tea catechins and O-methylated derivatives of (-)-epigallocatechin-3-O-gallate on mouse type IV allergy.
TL;DR: The inhibitory effects of tea catechins, the O-methylated derivatives of (-)-epigallocatechin-3-O-gallate (EGCG), and the polyphenol extracts from tea leaves on oxazolone-induced type IV allergy in male ICR mice were investigated.
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Effect of Tea (Camellia sinensis L.) on Lipid Peroxidation in Rat Liver and Kidney : a Comparison of Green and Black Tea Feeding
Mitsuaki Sano,Yutaka Takahashi,Kyoji Yoshino,Kayoko Shimoi,Yoshiyuki Nakamura,Isao Tomita,Itaro Oguni,Haruo Konomoto +7 more
TL;DR: It is demonstrated that dietary green and black tea had antioxidant effects on tissue lipid peroxidation ex vivo, and this effect was observed only in the green tea-fed group.
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