Green tea, white tea, and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice

Nutrition

Volumn 25, Issue 4, 2009, Pages 453-458

  Koutelidakis, Antonios E ^a   Argiri, Konstantina ^a   Serafini, Mauro ^b   Proestos, Charalambos ^a   Komaitis, Michael ^a   Pecorari, Monia ^b   Kapsokefalou, Maria ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Ferric reducing antioxidant power assay; Green tea; Mice; Organs; Polyphenols; Total antioxidant capacity; White tea

Indexed keywords

ANTIOXIDANT; CATECHIN;

ANIMAL EXPERIMENT; ARTICLE; BLOOD SAMPLING; BRAIN; CONTROLLED STUDY; FEEDING; HEART; HOMOGENATE; INGESTION; KIDNEY; LIVER; LUNG; MOUSE; NONHUMAN; ORGAN; PARAMETER; PELARGONIUM PURPUREUM; PLANT; PLASMA; PRIORITY JOURNAL; PUNCTURE; RANDOM SAMPLE; SPLEEN; TEA;

ANIMALS; ANTIOXIDANTS; BLOOD; BRAIN; CATECHIN; KIDNEY; LIVER; LUNG; MALE; MICE; MICE, INBRED C57BL; MYOCARDIUM; PELARGONIUM; PLANT EXTRACTS; TEA;

ANIMALIA; MUS; PELARGONIUM;

EID: 60749134108     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nut.2008.10.007     Document Type: Article

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