Heavy fermentation impacts NO-suppressing activity of tea in LPS-activated RAW 264.7 macrophages

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 483-489

  Lin, Chih Cheng ^a   Lu, Min Jer ^a   Chen, Shen Jen ^a   Ho, Su Chen ^a  

^a YUANPEI UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Fermentation; Nitric oxide; Phenolics; Tea

Indexed keywords

INDUCIBLE NITRIC OXIDE SYNTHASE; LIPOPOLYSACCHARIDE; NITRIC OXIDE; PHENOL DERIVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL LINE; CONTROLLED STUDY; DIET; FERMENTATION; FOOD PROCESSING; MACROPHAGE; NONHUMAN; PLANT LEAF; PROTEIN EXPRESSION; TEA;

CAMELLIA SINENSIS;

EID: 33645232554     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.085     Document Type: Article

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