Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas

Food Research International

Volumn 38, Issue 4, 2005, Pages 357-367

  Luximon Ramma, Amitabye ^a   Bahorun, Theeshan ^a   Crozier, Alan ^b   Zbarsky, Virginia ^c   Datla, Krishna P ^c   Dexter, David T ^c   Aruoma, Okezie I ^d,e  

^a UNIVERSITY OF MAURITIUS   (Mauritius)

^b UNIVERSITY OF GLASGOW   (United Kingdom)

^c IMPERIAL COLLEGE LONDON   (United Kingdom)

^d LONDON SOUTH BANK UNIVERSITY   (United Kingdom)

^e Seoul National University   (South Korea)

Author keywords

Alzheimer's disease; Black teas; Cancer; Catechins; Coronary heart disease; Dietary antioxidants; Flavonoids; Parkinson's disease; Proanthocyanidins; Tea leaves; TEAC and FRAP

Indexed keywords

BIOASSAY; CARDIOVASCULAR SYSTEM; CHARACTERIZATION; COMPOSITION; DISEASES; FOOD ADDITIVES; FOOD PRODUCTS; PHENOLS; RISK ASSESSMENT; WATER;

FERRIC REDUCING ANTIOXIDANT POWER (FRAP); FLAVONOIDS; PROANTHOCYANIDINS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITY (TEAC);

ANTIOXIDANTS;

CAMELLIA SINENSIS; MAURITIUS;

EID: 14744304476     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.10.005     Document Type: Article

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