Oxalate content and calcium binding capacity of tea and herbal teas

Asia Pacific Journal of Clinical Nutrition

Volumn 11, Issue 4, 2002, Pages 298-301

  Charrier, Marina J S ^a   Savage, Geoffrey P ^b   Vanhanen, Leo ^b  

^a UNIVERSITÉ D'ANGERS   (France)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Black tea; Calcium binding capacity; Green tea; Oolong tea; Soluble oxalate

Indexed keywords

CALCIUM; OXALIC ACID; CALCIUM BINDING PROTEIN; OXALIC ACID DERIVATIVE;

ARTICLE; CALCIUM BINDING; DIETARY INTAKE; DRINKING; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MILK; NEW ZEALAND; SOLUBILITY; TEA; ANIMAL; BEVERAGE; BIOAVAILABILITY; CHEMISTRY; METABOLISM; METHODOLOGY;

CAMELLIA SINENSIS;

ANIMALS; BEVERAGES; BIOLOGICAL AVAILABILITY; CALCIUM; CALCIUM-BINDING PROTEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MILK; OXALATES; SOLUBILITY; TEA;

EID: 0036458756     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1440-6047.2002.00294.x     Document Type: Article

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