Significant Inactivation of SARS-CoV-2 In Vitro by a Green Tea Catechin, a Catechin-Derivative, and Black Tea Galloylated Theaflavins by Eriko Ohgitani, Masaharu Shin-Ya, Masaki Ichitani, Makoto Kobayashi, Takanobu Takihara, Masaya Kawamoto, Hitoshi Kinugasa, Osam Mazda

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Rapid Inactivation In Vitro of SARS-CoV-2 in Saliva by Black Tea and Green Tea by Eriko Ohgitani, Masaharu Shin-Ya, Masaki Ichitani, Makoto Kobayashi, Takanobu Takihara, Masaya Kawamoto, Hitoshi Kinugasa, Osam Mazda

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Milk Casein Inhibits Effect of Black Tea Galloylated Theaflavins to Inactivate SARS-CoV-2 In Vitro by Maiko Nakashio, Eriko Ohgitani, Masaharu Shin-Ya, Masaya Kawamoto, Masaki Ichitani, Makoto Kobayashi, Takanobu Takihara, Hitoshi Kinugasa, Hiroyasu Ishikura, Osam Mazda

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Preventive Effect of Epigallocatechin Gallate, the Main Component of Green Tea, on Acute Lung Injury Caused by Air Pollutants by Ken-Ichiro Tanaka, Shunsuke Nakaguchi, Sachie Shiota, Yuka Nakada, Kaho Oyama, Okina Sakakibara, Mikako Shimoda, Akio Sugimoto, Masaki Ichitani, Takanobu Takihara, Hitoshi Kinugasa, Masahiro Kawahara

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Effects of tea, catechins and catechin derivatives on Omicron subvariants of SARS-CoV-2 by Masaharu Shin-Ya, Maiko Nakashio, Eriko Ohgitani, Akiko Suganami, Masaya Kawamoto, Masaki Ichitani, Makoto Kobayashi, Takanobu Takihara, Tohru Inaba, Yoko Nukui, Hitoshi Kinugasa, Hiroyasu Ishikura, Yutaka Tamura, Osam Mazda

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