Polyphenols, non-nutritive components found in green tea, are recognized by the body as foreign substances, yet they are expected to contribute to health maintenance and promotion as well as to the reduction of disease risk. However, many aspects of their mechanisms of action remain unclear. Our bodies possess sensing and response mechanisms for such foreign substances (xenobiotics). For example, capsaicin, the pungent component of chili peppers, is detected by a sensor molecule called TRPV1, in a system that transmits sensations of pungency, pain, and heat. Following this concept, this seminar will introduce the mechanism of “green tea catechin sensing,” whereby the body detects polyphenols and exerts their functional effects. In addition, I will mention our research on “functional food pairing,” which aims to capture functional interactions among food components and enhance the functionality of green tea.

◆12:10 – 12:15 Introduction
　Session Chair: Assoc. Prof. Fumihiko YOKOTA (Coordinator of Q-AOS)

◆12:15 – 12:40 Seminar
・Speaker: Associate Professor Yoshinori FUJIMURA (Faculty of Agriculture Department of Bioscience and Biotechnology, Kyushu University)
・Title: Unraveling the powers of green tea
・Key words: Green tea, Polyphenol, Green tea catechin sensing, functional food pairing

◆12:40 – 12:50 Q&A

◆Presentation slides：PDF

◆Information For Participants：PDF
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