Variations of antioxidant properties and NO scavenging abilities during fermentation of tea

International Journal of Molecular Sciences

Volumn 12, Issue 7, 2011, Pages 4574-4590

  Xu, Yang ^a   Zhao, Hang ^a   Zhang, Min ^a   Li, Chun Jie ^a   Lin, Xue Zhen ^a   Sheng, Jun ^b   Shi, Wei ^a  

^a JILIN UNIVERSITY   (China)

^b YUNNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Catechins; NO; ROS; Tea; Theabrownins

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); CAFFEINE; CATECHIN; LIPOPOLYSACCHARIDE; NITRIC OXIDE; POLYPHENOL; REACTIVE OXYGEN METABOLITE; THEABROWNIN; UNCLASSIFIED DRUG; ANTIOXIDANT; HYDROGEN PEROXIDE; TEA;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; IN VITRO STUDY; INHIBITION KINETICS; MOUSE; NONHUMAN; TEA; ANIMAL; CELL LINE; CELL SURVIVAL; CHEMISTRY; CYTOLOGY; DRUG EFFECTS; MACROPHAGE; METABOLISM; TOXICITY;

ANIMALS; ANTIOXIDANTS; CELL LINE; CELL SURVIVAL; HYDROGEN PEROXIDE; LIPOPOLYSACCHARIDES; MACROPHAGES; MICE; NITRIC OXIDE; POLYPHENOLS; REACTIVE OXYGEN SPECIES; TEA;

EID: 79960789739     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms12074574     Document Type: Article

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