Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 349

1.

ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content.

Roy MK, Koide M, Rao TP, Okubo T, Ogasawara Y, Juneja LR.

Int J Food Sci Nutr. 2010 Mar;61(2):109-24. doi: 10.3109/09637480903292601.

PMID:
20109129
2.

Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity.

Seeram NP, Henning SM, Niu Y, Lee R, Scheuller HS, Heber D.

J Agric Food Chem. 2006 Mar 8;54(5):1599-603.

PMID:
16506807
3.

The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China.

Zhao C, Li C, Liu S, Yang L.

ScientificWorldJournal. 2014;2014:863984. doi: 10.1155/2014/863984. Epub 2014 Aug 28.

4.

Assay dilution factors confound measures of total antioxidant capacity in polyphenol-rich juices.

Bolling BW, Chen YY, Kamil AG, Oliver Chen CY.

J Food Sci. 2012 Feb;77(2):H69-75. doi: 10.1111/j.1750-3841.2011.02538.x. Epub 2012 Jan 17.

5.

Comparison of antioxidant activity and bioavailability of tea epicatechins with their epimers.

Xu JZ, Yeung SY, Chang Q, Huang Y, Chen ZY.

Br J Nutr. 2004 Jun;91(6):873-81.

PMID:
15182391
6.

Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina.

Anesini C, Ferraro GE, Filip R.

J Agric Food Chem. 2008 Oct 8;56(19):9225-9. doi: 10.1021/jf8022782. Epub 2008 Sep 6.

PMID:
18778031
7.

Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.

Lee KW, Kim YJ, Lee HJ, Lee CY.

J Agric Food Chem. 2003 Dec 3;51(25):7292-5.

PMID:
14640573
8.

Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions.

Pękal A, Dróżdż P, Biesaga M, Pyrzynska K.

J Sci Food Agric. 2012 Aug 30;92(11):2244-9. doi: 10.1002/jsfa.5611. Epub 2012 Feb 8.

PMID:
22318940
9.

CATECHINS PROFILE, CAFFEINE CONTENT AND ANTIOXIDANT ACTIVITY OF CAMELLIA SINENSIS TEAS COMMERCIALIZED IN ROMANIA.

Luca VS, Stan AM, Trifan A, Miron A, Aprotosoaie AC.

Rev Med Chir Soc Med Nat Iasi. 2016 Apr-Jun;120(2):457-63.

PMID:
27483735
10.

ESR study on the structure-antioxidant activity relationship of tea catechins and their epimers.

Guo Q, Zhao B, Shen S, Hou J, Hu J, Xin W.

Biochim Biophys Acta. 1999 Mar 14;1427(1):13-23.

PMID:
10082983
11.

Cupric ion reducing antioxidant capacity assay for food antioxidants: vitamins, polyphenolics, and flavonoids in food extracts.

Apak R, Güçlü K, Ozyürek M, Bektas Oğlu B, Bener M.

Methods Mol Biol. 2008;477:163-93. doi: 10.1007/978-1-60327-517-0_14.

PMID:
19082947
12.

Development and validation of an algorithm to establish a total antioxidant capacity database of the US diet.

Floegel A, Kim DO, Chung SJ, Song WO, Fernandez ML, Bruno RS, Koo SI, Chun OK.

Int J Food Sci Nutr. 2010 Sep;61(6):600-23. doi: 10.3109/09637481003670816.

PMID:
20377495
13.

Assessment of the polyphenolic composition of the organic extracts of Mauritian black teas: a potential contributor to their antioxidant functions.

Luximon-Ramma A, Neergheen VS, Bahorun T, Crozier A, Zbarsky V, Datla KP, Dexter DT, Aruoma OI.

Biofactors. 2006;27(1-4):79-91.

PMID:
17012766
14.

Comparison of the nutrient and chemical contents of traditional Korean Chungtaejeon and green teas.

Park YS, Lee MK, Heo BG, Ham KS, Kang SG, Cho JY, Gorinstein S.

Plant Foods Hum Nutr. 2010 Jun;65(2):186-91. doi: 10.1007/s11130-010-0170-8.

PMID:
20490689
15.

Radical scavenging activity of tea catechins and their related compounds.

Nanjo F, Mori M, Goto K, Hara Y.

Biosci Biotechnol Biochem. 1999 Sep;63(9):1621-3.

16.
17.
18.

White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.

Unachukwu UJ, Ahmed S, Kavalier A, Lyles JT, Kennelly EJ.

J Food Sci. 2010 Aug 1;75(6):C541-8. doi: 10.1111/j.1750-3841.2010.01705.x.

PMID:
20722909
19.

The relation between single/double or repeated tea catechin ingestions and plasma antioxidant activity in humans.

Kimura M, Umegaki K, Kasuya Y, Sugisawa A, Higuchi M.

Eur J Clin Nutr. 2002 Dec;56(12):1186-93.

20.

Black tea represents a major source of dietary phenolics among regular tea drinkers.

Rechner AR, Wagner E, Van Buren L, Van De Put F, Wiseman S, Rice-Evans CA.

Free Radic Res. 2002 Oct;36(10):1127-35.

PMID:
12516885

Supplemental Content

Support Center