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Volumn 64, Issue 2, 2007, Pages 159-164
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The effect of green, black and white tea on the level of α and γ tocopherols in free radical-induced oxidative damage of human red blood cells
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Author keywords
Antioxidant synergism; Erythrocytes; Green tea, black tea, white tea; Oxidative damage, vitamin E; Reducing power
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Indexed keywords
ALPHA TOCOPHEROL;
BLACK TEA EXTRACT;
CUMENE HYDROPEROXIDE;
FREE RADICAL;
GAMMA TOCOPHEROL;
GREEN TEA EXTRACT;
MALONALDEHYDE;
PLANT EXTRACT;
UNCLASSIFIED DRUG;
WATER;
WHITE TEA EXTRACT;
ARTICLE;
CONTROLLED STUDY;
DRUG SYNTHESIS;
ERYTHROCYTE;
HUMAN;
HUMAN CELL;
LIPID PEROXIDATION;
OXIDATIVE STRESS;
PLANT LEAF;
TEA;
CHEMISTRY;
CLASSIFICATION;
CYTOLOGY;
DOSE RESPONSE;
DRUG ANTAGONISM;
DRUG EFFECT;
METABOLISM;
ALPHA-TOCOPHEROL;
DOSE-RESPONSE RELATIONSHIP, DRUG;
ERYTHROCYTES;
FREE RADICALS;
GAMMA-TOCOPHEROL;
HUMANS;
LIPID PEROXIDATION;
MALONDIALDEHYDE;
OXIDATIVE STRESS;
PLANT EXTRACTS;
TEA;
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EID: 35148842062
PISSN: 00016837
EISSN: None
Source Type: Journal
DOI: None Document Type: Article |
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Times cited : (14)
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References (20)
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