BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

375 related articles for article (PubMed ID: 24128460)

  • 1. The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model.
    Korir MW; Wachira FN; Wanyoko JK; Ngure RM; Khalid R
    Food Chem; 2014 Feb; 145():145-53. PubMed ID: 24128460
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade.
    Zhang C; Suen CL; Yang C; Quek SY
    Food Chem; 2018 Apr; 244():109-119. PubMed ID: 29120758
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review.
    Malongane F; McGaw LJ; Mudau FN
    J Sci Food Agric; 2017 Nov; 97(14):4679-4689. PubMed ID: 28585285
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.
    Lv HP; Zhang Y; Shi J; Lin Z
    Food Res Int; 2017 Oct; 100(Pt 3):486-493. PubMed ID: 28964372
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Tea enhances insulin activity.
    Anderson RA; Polansky MM
    J Agric Food Chem; 2002 Nov; 50(24):7182-6. PubMed ID: 12428980
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.
    Tan VWK; Wee MSM; Tomic O; Forde CG
    J Food Sci; 2020 Feb; 85(2):486-492. PubMed ID: 31968393
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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. PubMed ID: 12516885
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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; 120(2):457-63. PubMed ID: 27483735
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Quantitative Analysis of Major Phytochemicals in Orthodox tea (Camellia sinensis), Oxidized under Compressed Air Environment.
    Panda BK; Datta AK
    J Food Sci; 2016 Apr; 81(4):C858-66. PubMed ID: 26970442
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis).
    Gramza-Michałowska A; Kobus-Cisowska J; Kmiecik D; Korczak J; Helak B; Dziedzic K; Górecka D
    Food Chem; 2016 Nov; 211():448-54. PubMed ID: 27283654
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics.
    Kilel EC; Faraj AK; Wanyoko JK; Wachira FN; Mwingirwa V
    Food Chem; 2013 Nov; 141(2):769-75. PubMed ID: 23790846
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year.
    Ku KM; Kim J; Park HJ; Liu KH; Lee CH
    J Agric Food Chem; 2010 Jan; 58(1):345-52. PubMed ID: 19916505
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of the antioxidant properties of fruit and flavoured black teas.
    Pękal A; Dróżdż P; Biesaga M; Pyrzynska K
    Eur J Nutr; 2011 Dec; 50(8):681-8. PubMed ID: 21360165
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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. PubMed ID: 20490689
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process.
    Rashidinejad A; Birch EJ; Everett DW
    Int J Food Sci Nutr; 2016 Sep; 67(6):624-31. PubMed ID: 27282241
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Compositional variation among black tea across geographies and their potential influence on endothelial nitric oxide and antioxidant activity.
    Dias PM; Changarath J; Damodaran A; Joshi MK
    J Agric Food Chem; 2014 Jul; 62(28):6655-68. PubMed ID: 24990074
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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. PubMed ID: 17012766
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.