White and green teas (Camellia sinensis var. sinensis): Variation in phenolic, methylxanthine, and antioxidant profiles

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Unachukwu, Uchenna J ^a,b   Ahmed, Selena ^b,c   Kavalier, Adam ^a,b   Lyles, James T ^a,b   Kennelly, Edward J ^a,b  

^a CITY UNIVERSITY OF NEW YORK   (United States)

^b CITY UNIVERSITY OF NEW YORK   (United States)

^c INSTITUTE OF ECONOMIC BOTANY   (United States)

Author keywords

Antioxidant; Camellia sinensis; Catechins; Green tea; White tea

Indexed keywords

ANTIOXIDANT; CAFFEINE; CATECHIN; DRUG DERIVATIVE; FLAVONOID; GALLIC ACID; METHYLXANTHINE; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS; XANTHINE DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT LEAF; REPRODUCIBILITY; SPECIES DIFFERENCE; TEA; VALIDATION STUDY;

ANTIOXIDANTS; CAFFEINE; CAMELLIA SINENSIS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FOOD HANDLING; GALLIC ACID; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; REPRODUCIBILITY OF RESULTS; SPECIES SPECIFICITY; TEA; XANTHINES;

CAMELLIA SINENSIS;

EID: 77955788250     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01705.x     Document Type: Article

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