Comparison of the effects of black and green tea on in vitro lipoprotein oxidation in human serum

Journal of the Science of Food and Agriculture

Volumn 79, Issue 4, 1999, Pages 561-566

  Hodgson, Jonathan M ^a,b   Proudfoot, Julie M ^a   Croft, Kevin D ^a   Puddey, Ian B ^a   Mori, Trevor A ^a   Beilin, Lawrence J ^a  

^a UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^b ROYAL PERTH HOSPITAL   (Australia)

Author keywords

Atherosclerosis cardiovascular disease; Black tea; Flavonoids; Green tea; Human; Lipoproteins; Oxidation; Polyphenolics; Serum; Tea

Indexed keywords

ANTIOXIDANT; COPPER; FLAVONOID; IN VITRO STUDY; LIPOPROTEIN; OXIDATION;

EID: 0032912652     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990315)79:4<561::AID-JSFA218>3.0.CO;2-X     Document Type: Article

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