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Yellow tea (YT), a slightly-fermented tea originated from Ming Dynasty with distinctive "Three yellows," mild-sweet smell, and mellow taste attributed to the unique yellowing process. Based on current literature and our previous work, we aim to comprehensively illustrate the key processing procedures, characteristic chemical compounds, health benefits and applications, as well as the interlocking relationships among them. Yellowing is the most vital procedure anchored on the organoleptic quality, characteristic chemical components, and bioactivities of YT, which is influenced by temperature, moisture content, duration, and ventilation conditions. Pheophorbides, carotenoids, thearubigins and theabrownins are the major pigments contributing to the "three yellows" appearance. Alcohols, such as terpinol and nerol, are attributed to the refreshing and sweet aroma of bud and small-leaf YT, while heterocyclics and aromatics forming during roasting result in the crispy rice-like large-leaf YT. Hygrothermal effects and enzymatic reactions during yellowing result in the decline of astringent substances. Meanwhile, multiple bioactive compounds such as catechins, ellagitannins, and vitexin, endow YT with antioxidant, anti-metabolic syndrome, anti-cancer, gut microbiota regulation, and organ injury protection effects. Future studies focusing on the standard yellowing process technology, quality evaluation system, and functional factors and mechanisms, possible orientations, and perspectives are guaranteed. [ABSTRACT FROM AUTHOR]

The electrification of the transport sector has created an increasing demand for lithium‐ion batteries that can provide high power intermittently while maintaining a high energy density. Given the difficulty in designing a single redox material with both high power and energy density, electrodes based on composites of several electroactive materials optimized for power or capacity are being studied extensively. Among others, fast‐charging LiFePO4 and high energy Li(NixMnyCoz)O2 are commonly employed in industrial cell manufacturing. This study focuses on comparing different approaches to combining these two active materials into a single electrode. These arrangements were compared using standard electrochemical (dis)charge procedures and using synchrotron X‐ray fluorescence to identify variations in solution concentration gradient formation. The electrochemical performance of the layered electrodes with the high‐power material on top is found to be enhanced relative to its blended electrode counterpart when (dis)charged at the same specific currents. These findings highlight dual‐layer lithium‐ion batteries as an inexpensive way of increasing energy and power density of lithium‐ion batteries as well as a model system to study and exploit the synergistic effects of blended electrodes. [ABSTRACT FROM AUTHOR]

Basic standard samples are integral for ensuring consistency and quality control of tea. Understanding the real reasons behind the hierarchical system of Shuixian tea grades in the Chinese national standard is crucial to the scientific development of tea standardization. In this investigation, different grade samples of Shuixian tea strictly conformed to the Chinese national standard, serving as the research objects. Sensory evaluation, SEM and HS-SPME-GC–MS were employed to comprehensively analyze the aroma characteristics. The odor profiles of special grade samples predominantly featured floral and fruity aromas, which attributed to compounds such as geraniol, indole, phenylethyl alcohol. Additionally, hexanal, (E)-3-hexen-1-ol and other compounds contributed to fruity and sweet aroma in first grade. Notably, the predominant roasted and sweet aromas of second grade were attributed to compounds including pyridine, 2,5-dimethyl-pyrazine. This study lays a solid foundation for the scientific development of Chinese national standards and international standard system. [Display omitted] • Shuixian tea grades hierarchy in Chinese national standard was dissected. • The special grade samples had denser cross-sections, resulting in slow and uniform release of inclusions. • As the grades of Shuixian tea diminished, floral and fruity aromas were observed reduced, while roasted and sweet aromas increased. • The key differential volatile compounds were mainly terpenes, alcohols, and aromatics. [ABSTRACT FROM AUTHOR]

• The flavor characteristics of a newly-discovered white tea variety (CC) were elucidated using HS-SPME/GC–MS and UPLC. • The clean flavor of CC is mainly attributed to alcohols, aldehydes, terpenes and ketones. • The sweet flavor of CC is mainly attributed to esters and soluble sugars. • Sensory evaluation substantiated the clean and sweet flavor of CC in practice. The quality of white tea (WT) is impacted by selected tea cultivars. To explore the organoleptic quality of a recently-discovered WT ("Caicha", CC), HS-SPME/GC–MS and UPLC were employed to identify volatile and non-volatile compounds in tea samples. Multiple statistical methods demonstrated the distinctions between CC and four mainstream WT varieties from main producing areas. CC exhibited abundant volatile alcohol, terpenoids, ketone, aldehyde and ester, as well as non-volatile lignans and coumarins, phenolic acids and low-molecular carbohydrates. These substances combinedly contributed to the flavor attributes of CC, characterized by an intense herbal/citrus-like cleanness and flower/fruit-like sweetness, scarce in existing commercial WT varieties. Sensory evaluation corroborated these findings. In conclusion, we have processed a new tea variety (CC) with WT manufacturing technology, and discovered the unique cleanness and sweetness of it. This study enriches the raw material database for WT production and blending, and boosts the development of more premium WT varieties. [ABSTRACT FROM AUTHOR]

Cholangiocarcinoma (CCA) displays enhanced glycolysis, pivotal for fulfilling the heightened energy demands intrinsic to its malignant progression. Recent research has indicated that endogenous glycogen rather than exogenous glucose acts as the major carbon source for glycolysis, highlighting the need to better understand the regulation of glycogen homeostasis in CCA. Here, through comprehensive integrative analysis, we identified that glycogen phosphorylase brain form (PYGB), the main enzyme involved in glycogen homeostasis, was markedly upregulated in CCA tissues, serving as an independent prognostic indicator for human patients with CCA. Moreover, elevated PYGB expression potentiated cholangiocarcinogenesis and augmented CCA cell proliferation in both organoid and xenograft models. Hypoxia stimulated PYGB activity in a phosphoglycerate kinase 1-dependent manner, leading to glycogenolysis and the subsequent release of glucose-6-phosphate (G6P) and thereby facilitating aerobic glycolysis. Notably, a virtual screening pinpointed the β-blocker carvedilol as a potent pharmacologic inhibitor of PYGB that could attenuate CCA progression. Collectively, these findings position PYGB as a promising prognostic biomarker and therapeutic target for CCA.  Significance: Cholangiocarcinoma cells exhibit high glycogen phosphorylase activity under hypoxic conditions that mediates metabolic reprograming to promote glycolysis and support tumor development., (©2024 American Association for Cancer Research.)