longevity

This video, titled “The Shockingly Powerful Longevity Molecule ONLY Found in Oolong Tea”, features Dylan, a PhD tea scientist, who dives into the unique science of oolonghomobisflavin (also referred to as oolonghomobisflavan or related to theasinensins in literature)—a rare polyphenol formed exclusively during oolong tea’s partial oxidation process.

Dylan explains how oolong tea stands out among the six major tea types from the Camellia sinensis plant (green, black, white, yellow, dark, and oolong). Unlike fully oxidized black tea or unoxidized green tea, oolong undergoes controlled partial oxidation—think of it as stopping enzymatic browning halfway, like letting an apple slice brown just enough without going fully brown.

This midway stage transforms simple molecules like EGCG (epigallocatechin gallate, abundant in green tea) into dimers: essentially two EGCG units linked together after initial oxidation removes hydrogen atoms, creating oolonghomobisflavin. If oxidation continues fully (as in black tea), these dimers polymerize into larger structures, so this molecule is truly oolong-specific, embodying the “partial” in partial oxidation.

Dylan then walks through over 30 years of scientific research on this hidden gem:

• 1993: Early discovery that oolonghomobisflavin mildly inhibits mitochondrial complex I, triggering mitohormesis—a beneficial, reversible stress that boosts antioxidant defenses and cellular resilience, similar to exercise benefits. This was groundbreaking as one of the first examples of natural polyphenols acting as mitohormetic signals.
• 2005: Japanese studies showed it potently inhibits lipase (the gut enzyme for fat absorption), with an IC50 of 0.048 micromolar—about 7x stronger than EGCG. This synergy (two EGCGs combined outperforming one) points to oolong tea’s edge in reducing fat uptake and supporting weight management.
• 2017: Research highlighted cardiovascular protection, where it shields LDL (“bad” cholesterol) from oxidation, preserving its shape and heparin-binding activity for better arterial clearance—potentially slowing atherosclerosis.
• 2020: Amid global interest in antivirals, in silico screening of 65 tea compounds found oolonghomobisflavin A binding strongest to SARS-CoV-2’s main protease (MPro), outperforming tested synthetic drugs by forming tight hydrogen bonds at the enzyme’s catalytic site, potentially jamming viral replication.
• 2023–2024: Exciting Korean oncology work showed it binds the 67-kDa laminin receptor (67LR), overexpressed on cancer cells. In melanoma cells, this triggers signaling cascades reducing growth. A follow-up combined it with diallyl disulfide (DADS) from garlic (a PDE5 inhibitor) to amplify cGMP levels and intensify apoptosis in leukemia cells—while sparing healthy ones—suggesting powerful synergy, like pairing oolong tea with raw garlic.

Dylan wraps up by noting the molecule’s embodiment of oolong tea’s essence and teases more on tea processing and the six tea types