Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 953-959

  Deetae, Pawinee ^a   Parichanon, Prangthip ^a   Trakunleewatthana, Paweena ^a   Chanseetis, Charturong ^a   Lertsiri, Sittiwat ^b  

^a MAHIDOL UNIVERSITY   (Thailand)

^b Mahidol University ^*  (Thailand)

Author keywords

ABTS; Anti glycation capacity; Antioxidant capacity; FIC; FRAP; Herbal tea; Tea

Indexed keywords

ABTS; ANTI-GLYCATION CAPACITY; ANTIOXIDANT CAPACITY; FIC; FRAP; HERBAL TEA; TEA;

AGENTS; CLUSTER ANALYSIS; GLYCOSYLATION; PRINCIPAL COMPONENT ANALYSIS; SUGAR SUBSTITUTES;

PHENOLS;

FLAVONOID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CHELATION; CLUSTER ANALYSIS; COLOR; DIETARY INTAKE; FALSE MALLOW; GLYCATION; HERB; MULBERRY; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; SAPPAN; STEVIA; TEA; VELVET BEAN;

CAMELLIA SINENSIS; MALVASTRUM; MORUS (ANGIOSPERM);

EID: 84858339119     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.012     Document Type: Article

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