Factors affecting the levels of tea polyphenols and caffeine in tea leaves

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 7, 2003, Pages 1864-1873

  Lin, Yung Sheng ^a   Tsai, Yao Jen ^b   Tsay, Jyh Shyan ^b   Lin, Jen Kun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b Taiwan Tea Experiment Station   (Taiwan)

Author keywords

Apoptosis; Caffeine; Catechins; Hydroxyl radical scavenging; Nitric oxide suppressing; Tea; Tea leaves; Tea polyphenols

Indexed keywords

BLACK TEA EXTRACT; CAFFEINE; CATECHIN; EPICATECHIN; EPIGALLOCATECHIN GALLATE; HYDROXYL RADICAL; NITRIC OXIDE; PLASMID DNA; POLYPHENOL DERIVATIVE;

ANIMAL CELL; APOPTOSIS; ARTICLE; CELL STRAIN HL 60; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; CONTROLLED STUDY; DNA STRAND BREAKAGE; DNA SUPERCOILING; DRUG STRUCTURE; EXTRACTION; FENTON REACTION; FERMENTATION; FLOW CYTOMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN CELL; NONHUMAN; OXIDATIVE STRESS; PLANT LEAF; TEA;

CAFFEINE; CAMELLIA SINENSIS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FREE RADICAL SCAVENGERS; HEAT; HYDROXYL RADICAL; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; POLYMERS; TEA;

ANIMALIA; CAMELLIA SINENSIS;

EID: 0242500949     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021066b     Document Type: Article

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