319 related articles for article (PubMed ID: 21779569)
1. Inhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing method.
Dong J; Xu X; Liang Y; Head R; Bennett L
Food Funct; 2011 Jun; 2(6):310-9. PubMed ID: 21779569
[TBL] [Abstract][Full Text] [Related]
2. The pharmacological mechanism of angiotensin-converting enzyme inhibition by green tea, Rooibos and enalaprilat - a study on enzyme kinetics.
Persson IA
Phytother Res; 2012 Apr; 26(4):517-21. PubMed ID: 22095883
[TBL] [Abstract][Full Text] [Related]
3. 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; 75(6):C541-8. PubMed ID: 20722909
[TBL] [Abstract][Full Text] [Related]
4. In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols.
Tenore GC; Stiuso P; Campiglia P; Novellino E
Food Chem; 2013 Dec; 141(3):2379-84. PubMed ID: 23870971
[TBL] [Abstract][Full Text] [Related]
5. Anti-hyperglycemia properties of Tea (Camellia sinensis) bioactives using in vitro assay models and influence of extraction time.
Ankolekar C; Terry T; Johnson K; Johnson D; Barbosa AC; Shetty K
J Med Food; 2011 Oct; 14(10):1190-7. PubMed ID: 21859352
[TBL] [Abstract][Full Text] [Related]
6. Chain-breaking antioxidant activity and cyclic voltammetry characterization of polyphenols in a range of green, oolong, and black teas.
Roginsky V; Barsukova T; Hsu CF; Kilmartin PA
J Agric Food Chem; 2003 Sep; 51(19):5798-802. PubMed ID: 12952436
[TBL] [Abstract][Full Text] [Related]
7. Factors affecting the levels of tea polyphenols and caffeine in tea leaves.
Lin YS; Tsai YJ; Tsay JS; Lin JK
J Agric Food Chem; 2003 Mar; 51(7):1864-73. PubMed ID: 12643643
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of the in vitro α-glucosidase inhibitory activity of green tea polyphenols and different tea types.
Yang X; Kong F
J Sci Food Agric; 2016 Feb; 96(3):777-82. PubMed ID: 25707691
[TBL] [Abstract][Full Text] [Related]
9. Antihypertensive effect of Benifuuki tea containing O-methylated EGCG.
Kurita I; Maeda-Yamamoto M; Tachibana H; Kamei M
J Agric Food Chem; 2010 Feb; 58(3):1903-8. PubMed ID: 20078079
[TBL] [Abstract][Full Text] [Related]
10. Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars.
Kerio LC; Wachira FN; Wanyoko JK; Rotich MK
Food Chem; 2013 Feb; 136(3-4):1405-13. PubMed ID: 23194541
[TBL] [Abstract][Full Text] [Related]
11. [Comparison of green tea and four other kind of teas].
Li L; Xu L; Peng Y; Shi R; Xiao P
Zhongguo Zhong Yao Za Zhi; 2011 Jan; 36(1):5-10. PubMed ID: 21473143
[TBL] [Abstract][Full Text] [Related]
12. Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats.
Kuo KL; Weng MS; Chiang CT; Tsai YJ; Lin-Shiau SY; Lin JK
J Agric Food Chem; 2005 Jan; 53(2):480-9. PubMed ID: 15656692
[TBL] [Abstract][Full Text] [Related]
13. Inhibitory effects of oolong tea polyphenols on pancreatic lipase in vitro.
Nakai M; Fukui Y; Asami S; Toyoda-Ono Y; Iwashita T; Shibata H; Mitsunaga T; Hashimoto F; Kiso Y
J Agric Food Chem; 2005 Jun; 53(11):4593-8. PubMed ID: 15913331
[TBL] [Abstract][Full Text] [Related]
14. Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
Tanaka T; Miyata Y; Tamaya K; Kusano R; Matsuo Y; Tamaru S; Tanaka K; Matsui T; Maeda M; Kouno I
J Agric Food Chem; 2009 Jul; 57(13):5816-22. PubMed ID: 19507893
[TBL] [Abstract][Full Text] [Related]
15. Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves.
Shii T; Tanaka T; Watarumi S; Matsuo Y; Miyata Y; Tamaya K; Tamaru S; Tanaka K; Matsui T; Kouno I
J Agric Food Chem; 2011 Jul; 59(13):7253-60. PubMed ID: 21627083
[TBL] [Abstract][Full Text] [Related]
16. Tea flavanols inhibit angiotensin-converting enzyme activity and increase nitric oxide production in human endothelial cells.
Persson IA; Josefsson M; Persson K; Andersson RG
J Pharm Pharmacol; 2006 Aug; 58(8):1139-44. PubMed ID: 16872562
[TBL] [Abstract][Full Text] [Related]
17. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions.
Hajiaghaalipour F; Sanusi J; Kanthimathi MS
J Food Sci; 2016 Jan; 81(1):H246-54. PubMed ID: 26613545
[TBL] [Abstract][Full Text] [Related]
18. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43.
Wang Y; Kan Z; Thompson HJ; Ling T; Ho CT; Li D; Wan X
J Agric Food Chem; 2019 May; 67(19):5423-5436. PubMed ID: 30403138
[TBL] [Abstract][Full Text] [Related]
19. A comparative study on the antimutagenic properties of aqueous extracts of Aspalathus linearis (rooibos), different Cyclopia spp. (honeybush) and Camellia sinensis teas.
van der Merwe JD; Joubert E; Richards ES; Manley M; Snijman PW; Marnewick JL; Gelderblom WC
Mutat Res; 2006 Dec; 611(1-2):42-53. PubMed ID: 16949333
[TBL] [Abstract][Full Text] [Related]
20. Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea.
Yanagimoto K; Ochi H; Lee KG; Shibamoto T
J Agric Food Chem; 2003 Dec; 51(25):7396-401. PubMed ID: 14640590
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
