Effect of acute consumption of oolong tea on antioxidant parameters in healthy individuals

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 2102-2106

  Villaño, Débora ^a   Lettieri Barbato, Daniele ^a   Guadagni, Fiorella ^a   Schmid, Marc ^b   Serafini, Mauro ^c  

^a IRCCS SAN RAFFAELE PISANA   (Italy)

^b Beverages Partners Worldwide (Europe) AG   (Switzerland)

^c ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Human; Non enzymatic antioxidant capacity; Oolong tea; Placebo; Polyphenols

Indexed keywords

HUMAN; NON-ENZYMATIC ANTIOXIDANT CAPACITY; OOLONG TEA; PLACEBO; POLYPHENOLS;

AGENTS; ORGANIC ACIDS; PHENOLS; PLASMAS;

KETONES;

ASCORBIC ACID; FERRIC AMMONIUM CITRATE; FLAVONOL DERIVATIVE; OOLONG TEA EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; SUGAR; THEAFLAVIN; UNCLASSIFIED DRUG;

ADULT; ANTIOXIDANT ACTIVITY; CONFERENCE PAPER; CONTROLLED STUDY; DOSE RESPONSE; DRUG EFFECT; FEMALE; FOOD COMPOSITION; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; IN VIVO STUDY; MALE; NORMAL HUMAN;

EID: 84857050848     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.064     Document Type: Conference Paper

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