Antioxidant properties and total phenolics content of green and black tea under different brewing conditions

European Food Research and Technology

Volumn 208, Issue 3, 1999, Pages 217-220

  Liebert, Maria ^a   Licht, Urte ^a   Böhm, Volker ^a   Bitsch, Roland ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Antioxidant activity; Low density lipoprotein oxidation; Tea extracts; Total phenolics; Trolox equivalent antioxidant capacity

Indexed keywords

EID: 34248585334     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. Serafini M, Ghiselli A, Ferro-Luzzi A (1996) Eur J Clin Nutr 50:28-32
2. Weisburger JH (1996) Tea antioxidants and health. In: Cadenas E, Packer L (eds) Handbook of antioxidants. Dekker, New York, pp 469-486
3. Hara Y (1994) Am Biotechnol Lab 12:48
4. Dreosti IE (1996) Nutr Rev 54:51-58
5. Singleton VL, Rossi JA (1965) Am J Enol Vitic 16:144-158
6. Childs RE, Bardsley WG (1975) Biochem J 145:93-103
7. Miller NJ, Diplock AT, Rice-Evans CA (1995) J Agric Food Chem 43:1794-1801
8. Esterbauer H, Striazl G, Puhl H, Rotheneder M (1989) Free Radical Res Commun 6:67-75
9. Robinson EE, Maxwell SRJ, Thorpe GHG (1997) Free Radical Res 26: 291-302
10. Wiseman H, Plitzanopoulou P, O'Reilly J (1996) Biochem Soc Trans 24:390 S
11. Yen G-C, Chen H-Y (1995) J Agric Food Chem 43:27-32