Antioxidant activity of white, green and black tea obtained from the same tea cultivar

Food Research International

Volumn 53, Issue 2, 2013, Pages 900-908

  Carloni, Patricia ^a   Tiano, Luca ^a   Padella, Lucia ^a   Bacchetti, Tiziana ^a   Customu, Chisomo ^b   Kay, Alexander ^b   Damiani, Elisabetta ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b Satemwa Tea Estates   (Malawi)

Author keywords

Antioxidant activity; Chelating activity; Green black white tea processing; LDL; Phenolic composition; Tea

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CHELATING ACTIVITY; LDL; PHENOLIC COMPOSITION; TEA; TEA PROCESSING;

ANTIOXIDANTS; CAFFEINE; PHENOLS;

CHELATION;

CAMELLIA SINENSIS;

EID: 84882921398     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.057     Document Type: Article

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