Physicochemical properties and antioxidant capacity of 3 polysaccharides from green tea, oolong tea, and black tea

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Chen, Haixia ^a   Qu, Zhishuang ^a   Fu, Lingling ^a   Dong, Peng ^a   Zhang, Xin ^a  

^a TIANJIN UNIVERSITY   (China)

Author keywords

Antioxidant activities; Composition; Glycosidase inhibitory effects; Tea polysaccharide

Indexed keywords

ANTIDIABETIC AGENT; ANTIOXIDANT; GLYCOSIDASE; HYDROXYL RADICAL; PEPSIN A; PLANT EXTRACT; POLYSACCHARIDE; SACCHAROMYCES CEREVISIAE PROTEIN; SCAVENGER; URONIC ACID; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CHROMATOGRAPHY; DRUG ANTAGONISM; DRUG EFFECT; ENZYMOLOGY; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; METABOLISM; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENCE; SUGAR INTAKE; TEA;

ANTIOXIDANTS; CHROMATOGRAPHY; DIETARY SUCROSE; FREE RADICAL SCAVENGERS; GLYCOSIDE HYDROLASES; HYDROXYL RADICAL; HYPOGLYCEMIC AGENTS; LIPID PEROXIDATION; PEPSIN A; PLANT EXTRACTS; PLANT PROTEINS; POLYSACCHARIDES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; SPECIES SPECIFICITY; TEA; URONIC ACIDS;

CAMELLIA SINENSIS;

EID: 70350149838     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01231.x     Document Type: Article

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