Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: Methods of reducing cellular damage are described that include (a) administering to the mammal an oral dosage form comprising a therapeutically effective amount of a first antioxidant, and (b) administering to the mammal a topical dosage form comprising a therapeutically effective amount of a second antioxidant, wherein at least one of the first antioxidant and the second antioxidant comprises acerola concentrate. Methods of inhibiting free radical production, methods of scavenging free radicals, and kits for reducing cellular damage are also described.

Abstract: Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20-50° C., air or O2 (0.2 to 2 moles O2/kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally processed black tea.

Abstract: Coffee processing methods and ground coffee end products which depends upon one or more processes for enhancing the post-processing polyphenol content of ground coffee beverage substrate. A first method involves the blending of portions of coffee beans which are variously roasted. The second method involves pre-soaking the beverage substrate before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked”.

Abstract: A method for the production of black tea theaflavins from green tea polyphenols through use of mushroom tyrosinase, and therapeutic agents of such process.

Abstract: Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20-50° C., air or O2 (0.2 to 2 moles O2/kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally processed black tea.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: The invention is of both a composition and method for inhibiting the proliferation of cancerous cells. The composition is, and the method is based on the use of a composition consisting (among active ingredients) substantially of 2-methoxyestradiol and/or one of a number of anaologues thereof. The present inventors have demonstrated beyond serious doubt that these compounds have a pronounced effect in inhibiting the proliferation of cancerous cells and, therefore, provide a desperately needed stepping stone for advancing toward meaningful treatment of cancer.

Abstract: A coffee processing method and ground coffee end product which depends upon the blending of portions of coffee beans which are variously roasted (green, slightly roasted, medium roast and dark roast). The method produces a coffee end product which is more flavorful (through a reduced loss of natural aromas from green, light, medium and dark roasted beans), more antioxidants (phenolic compounds), more diterpenes (having detoxification properties) and less DNA-damaging compounds which are generated during roasting of coffee, especially dark-roasted coffee. The new coffee keeps the smell and taste of conventional dark-roasted coffee and as well have fresh taste and smell from green and light-roasted beans.

Abstract: A process for increasing the levels of polyphenolic acid release into coffee which is brewed from beans which are bathed in an aqueous sodium bicarbonate solution shortly after roasting. The same process is applied to other polyphenolics containing beverage substrates, including teas. The bathing of beverage substrates (coffee beans and tea leaves, for example) with the aqueous sodium bicarbonate does not adversely change the taste of the produced beverage, and, in fact, in the case of coffee, such process actually extends the apparent freshness of coffee by inhibiting in the condensation of tannins in the coffee brew, thereby providing, not only the health benefits of the elevated levels of polyphenols, but a means to extend the freshness of the brewed beverage.

Abstract: A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.

Abstract: Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20-50° C., air or O2 (0.2 to 2 moles O2/kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally processed black tea.

Abstract: The use of 2-methoxyestradiol, analogues of 2-methoxyestradiol, their method of synthesis and therapeutic use, and the use of combinations of the 2 methoxyestradiol and its analogues, with and without synergistic compounds (namely eugenol), all in the prevention of initial onset cancers, treatment of existing cancers, and the recurrence of previously existing cancers.

Abstract: The use of 2-methoxyestradiol in the prevention of initial onset cancers and the recurrence of previously existing cancers, through use of such compound in a manner to promoteo pro-apoptotic activities in target cells and tissues.

Abstract: The use of eugenol, alone and in combination with 2-methoxyestradiol (2-ME) in the context of prostate cancer prophylaxes and treatment.

Abstract: The invention is of both a composition and method for inhibiting the proliferation of cancerous cells, and brain and nervous system cells in particular. The composition is, and the method is based on the use of a composition consisting (among active ingredients) substantially of 2-methoxyestradiol and/or one of a number of analogues thereof. The present inventors have demonstrated beyond serious doubt that these compounds have a pronounced effect in inhibiting the proliferation of cancerous brain and nervous system cells and, therefore, provide a desperately needed stepping stone for advancing toward meaningful treatment of brain and nervous system cancer.

Abstract: Silibinin derivatives useful in investigation of cancer control and prophylaxis and in the treatment and prophylaxis of cancers in humans.

Abstract: The present invention concerns a formulation of vitamins, minerals and other beneficial supplements which has been demonstrated to be cancer-protective. It is believed that the formulations of the present invention will also protect against cardiovascular disorders, extend longevity as well as to facilitate immunological integrity in humans. More specifically, the invention is directed to a formulation and methods of manufacturing and administering a formulation containing vitamins and minerals in association with antioxidants, fish oils, enzymes, and amino acids. The formulations of the present invention provide synergistic relationships which have not previously been reported. As a preferred embodiment, the formulations of the present invention are manufactured as a sustained-release tableted dietary supplement and are intended as daily supplements.

Abstract: The use of eugenol, alone and in combination with 2-methoxyestradiol (2-ME) in the context of prostate cancer prophylaxes and treatment, and in the treatment and prevention of non-cancerous enlargement of prostate glands.