ANTIOXIDANT PROPERTIES OF POLYPHENOLS EXTRACTED FROM GREEN AND BLACK TEAS
- 1 March 1995
- journal article
- Published by Wiley in Journal of Food Lipids
- Vol. 2 (1), 35-46
- https://doi.org/10.1111/j.1745-4522.1995.tb00028.x
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Phytochemicals in Teas and Rosemary and Their Cancer-Preventive PropertiesPublished by American Chemical Society (ACS) ,1994
- Scavenging Effect of Methanolic Extracts of Peanut Hulls on Free-Radical and Active-Oxygen SpeciesJournal of Agricultural and Food Chemistry, 1994
- Chemopreventive effects of green tea components on hepatic carcinogenesisPreventive Medicine, 1992
- Antioxidants/antimutagens in foodCritical Reviews in Food Science and Nutrition, 1990
- Antioxidative activity of tea leaf catechins.Journal of the agricultural chemical society of Japan, 1985
- Effects of the generation of superoxide anion on permeability of liposomesBiochemical and Biophysical Research Communications, 1977
- Role of superoxide radicals in the lipid peroxidation of intracellular membranesFEBS Letters, 1975
- Biological protection by superoxide dismutaseBiochemical and Biophysical Research Communications, 1973
- The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygenBiochemical and Biophysical Research Communications, 1972
- Antioxidant Determinations by the Use of a Stable Free RadicalNature, 1958