Evaluation of the total oxy-radical scavenging capacity of catechins isolated from green tea

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1089-1094

  Kang, Keon Wook ^a   Oh, Soo Jin ^b   Ryu, Shi Yong ^c   Song, Gyu Yong ^b   Kim, Bong Hee ^b   Kang, Jong Seong ^b   Kim, Sang Kyum ^b  

^a Chosun University   (South Korea)

^b Chungnam National University   (South Korea)

^c Korea Research Institute of Chemical Technology   (South Korea)

Author keywords

Antioxidant; Catechins; Green tea; Oxidative stress; Oxy radicals

Indexed keywords

CATECHIN; EPICATECHIN; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; HYDROXYL GROUP; HYDROXYL RADICAL; PEROXY RADICAL; PEROXYNITRITE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; OXIDATION; OXIDATIVE STRESS; SPECTROSCOPY; TEA;

EID: 77949492665     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.055     Document Type: Article

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