Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1375-1382

  Almajano, M Pilar ^a   Delgado, M Eugenia ^a   Gordon, Michael H ^b  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antioxidant; Bovine serum albumin; Catechins; Emulsion; Green tea

Indexed keywords

ALBUMIN; ANTIOXIDANT; BOVINE SERUM ALBUMIN; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; HEXANAL; OVALBUMIN; PEROXIDE; WATER OIL CREAM;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; EMULSION; FOOD ANALYSIS; FOOD COMPOSITION; NONHUMAN; OXIDATION; PHYTOCHEMISTRY; STORAGE; TEA;

BOVINAE;

EID: 33846622812     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.067     Document Type: Article

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