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Journal of Nutrition

Volumn 131, Issue 9, 2001, Pages 2248-2251

Theaflavins in black tea and catechins in green tea are equally effective antioxidants

(6) Leung, Lai Kwok a Su, Yalun a Chen, Ruoyun b Zhang, Zesheng a Huang, Yu a Chen, Zhen Yu a

a CHINESE UNIVERSITY OF HONG KONG (Hong Kong)

b INSTITUTE OF MATERIA MEDICA (China)

Author keywords

Black tea; Catechins; Green tea; Low density lipoprotein; Oxidation; Theaflavins

Indexed keywords

CATECHIN; LOW DENSITY LIPOPROTEIN; SCAVENGER; THEAFLAVIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; DOSE RESPONSE; FERMENTATION; LIPID PEROXIDATION; OXIDATION; TEA;

CAMELLIA SINENSIS;

EID: 0034856072 PISSN: 00223166 EISSN: None Source Type: Journal
DOI: 10.1093/jn/131.9.2248 Document Type: Article

Times cited : (447)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.