A RP-HPLC method for the determination of tea catechins

Cancer Letters

Volumn 114, Issue 1-2, 1997, Pages 171-172

  Khokhar, Santosh ^a   Venema, Dini ^a   Hollman, Peter C H ^a   Dekker, Matthijs ^a   Jongen, Wim ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Analysis; Antioxidant; Catechins; HPLC; Tea

Indexed keywords

ANTIOXIDANT; CATECHIN; EPICATECHIN; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE;

CONFERENCE PAPER; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; TEA;

CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; TEA;

CAMELLIA SINENSIS;

EID: 0030977688     PISSN: 03043835     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0304-3835(97)04653-3     Document Type: Conference Paper

References (3)

1. Balentine, D.A. (1992) Manufacturing and chemistry of tea. In: Phenolic Compounds in Food and their Effects on Health 1, 507, p. 102. Editors: C.-T. Ho, C.Y. Lee and M.-T. Huang. American Chemical Society, Washington DC.
2. Graham, H.N. (1992) Green tea composition, consumption and polyphenol chemistry, Prev. Med., 21, 334.
3. Hara, Y., (1994). Prophylactic functions of tea polyphenols. In: Food Phytochemicals for Cancer Prevention II, p. 34. Editors: C.-T. Ho, T. Osawa, M.-T. Huang and R.T. Rosen. American Chemical Society, Washington DC.