Comparison of NO-scavenging and NO-suppressing activities of different herbal teas with those of green tea

Food Chemistry

Volumn 103, Issue 1, 2007, Pages 181-187

  Tsai, Po Jung ^a   Tsai, Tzung Hsun ^b   Yu, Chun Hsien ^c   Ho, Su Chen ^a  

^a YUANPEI UNIVERSITY   (Taiwan)

^b CHANG GUNG MEMORIAL HOSPITAL   (Taiwan)

^c BUDDHIST TZU CHI GENERAL HOSPITAL   (Taiwan)

Author keywords

Antioxidant; Herbal tea; Nitric oxide; Phenolics

Indexed keywords

NITRIC OXIDE;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CANCER; CONTROLLED STUDY; CYMBOPOGON CITRATUS; DAISY; DIABETES MELLITUS; DIETARY INTAKE; IC 50; INFECTION; INFLAMMATION; JASMINE; KIDNEY DISEASE; MACROPHAGE ACTIVATION; MOUSE; NITRIC OXIDE SCAVENGING ACTIVITY; NITRIC OXIDE SUPPRESSING ACTIVITY; NONHUMAN; OXIDATIVE STRESS; PATHOGENESIS; ROSEMARY; SWEET OSMANTHUS; TEA;

JASMINUM; LAVANDULA; OSMANTHUS FRAGRANS; ROSMARINUS OFFICINALIS;

EID: 33847080354     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.08.013     Document Type: Article

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