Antioxidant activity and polyphenol content of green tea flavan-3-ols and oligomeric proanthocyanidins

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 6, 2009, Pages 497-506

  Molan, Abdul L ^a   De, Shampa ^a   Meagher, Lucy ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b AGRESEARCH GRASSLANDS   (New Zealand)

Author keywords

Antioxidant; Ferric reducing antioxidant power; Tea extract; Tea fractions; Total phenols

Indexed keywords

ACETONE; FLAVAN 3 OL; GREEN TEA EXTRACT; PROANTHOCYANIDIN DERIVATIVE; UNCLASSIFIED DRUG; WATER;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; BREWING; EXTRACTION; FOLIN CIOCALTEU ASSAY; FOOD ANALYSIS; PLANT LEAF; REDUCTION; TEA; TEMPERATURE; TIME;

ANTIOXIDANTS; CAMELLIA SINENSIS; FLAVONOIDS; FREE RADICALS; HUMANS; PLANT EXTRACTS; PLANT LEAVES; POLYPHENOLS; PROANTHOCYANIDINS; TEA; TEMPERATURE; WATER;

EID: 70849090325     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701781490     Document Type: Article

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