Green tea polyphenols react with 1,1-diphenyl-2-picrylhydrazyl free radicals in the bilayer of liposomes: Direct evidence from electron spin resonance studies

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5710-5714

  Chen, Chang ^a   Tang, Hui Ru ^b   Sutcliffe, Leslie H ^b   Belton, Peter S ^b  

^a INSTITUTE OF BIOPHYSICS   (China)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

1,1 Diphenyl 2 picrylhydrazyl (DPPH); Electron spin resonance (ESR); Free radicals; Green tea polyphenols (GTP); Liposomes

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; BEPRIDIL; FREE RADICAL; LIPOSOME; PHENOL DERIVATIVE; POLYMER; POLYPHENOL; POLYPHENOLS;

ARTICLE; ELECTRON SPIN RESONANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID ANALYSIS; LIPID BILAYER; MODEL; NONHUMAN; PLANT LEAF; TEA;

BEPRIDIL; ELECTRON SPIN RESONANCE SPECTROSCOPY; FLAVONOIDS; FREE RADICALS; LIPID BILAYERS; PHENOLS; PICRATES; POLYMERS; TEA;

EID: 0033667714     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000807a     Document Type: Article

References (4)

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