Effects of iron, ascorbate, meat and casein on the antioxidant capacity of green tea under conditions of in vitro digestion

Food Chemistry

Volumn 94, Issue 3, 2006, Pages 359-365

  Alexandropoulou, Isidora ^a   Komaitis, Michael ^a   Kapsokefalou, Maria ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Antioxidant; Green tea; In vitro; Iron; Polyphenols

Indexed keywords

ASCORBIC ACID; CASEIN; FERROZINE; IRON; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL MODIFICATION; DIGESTION; DRUG ABSORPTION; DRUG DETERMINATION; DRUG MIXTURE; FACTORIAL ANALYSIS; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; HYPOTHESIS; IRON INTAKE; MEAT; SIMULATION; TEA;

EID: 23044436763     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.023     Document Type: Article

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