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Journal Abstract Search

402 related items for PubMed ID: 12952436

  • 1. 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 10; 51(19):5798-802. PubMed ID: 12952436
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  • 2. 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 26; 51(7):1864-73. PubMed ID: 12643643
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  • 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 01; 75(6):C541-8. PubMed ID: 20722909
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  • 4. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea.
    Stewart AJ, Mullen W, Crozier A.
    Mol Nutr Food Res; 2005 Jan 01; 49(1):52-60. PubMed ID: 15602765
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  • 5. 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 03; 51(25):7396-401. PubMed ID: 14640590
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  • 11. [Antioxidant activities of green and black teas determined by the cumene hydroperoxide/hemoglobin.methylene blue method].
    Sugita O, Ishizawa N, Nakano M, Matsuto T, Okada M.
    Rinsho Byori; 2003 Sep 03; 51(9):859-63. PubMed ID: 14560653
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  • 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 26; 53(2):480-9. PubMed ID: 15656692
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  • 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 01; 53(11):4593-8. PubMed ID: 15913331
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  • 14. Immunostimulating activity of a crude polysaccharide derived from green tea (Camellia sinensis) extract.
    Monobe M, Ema K, Kato F, Maeda-Yamamoto M.
    J Agric Food Chem; 2008 Feb 27; 56(4):1423-7. PubMed ID: 18232634
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  • 15. 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 08; 56(19):9225-9. PubMed ID: 18778031
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  • 16. Determination of tea polyphenols and caffeine in tea flowers (Camellia sinensis) and their hydroxyl radical scavenging and nitric oxide suppressing effects.
    Lin YS, Wu SS, Lin JK.
    J Agric Food Chem; 2003 Feb 12; 51(4):975-80. PubMed ID: 12568558
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  • 17. Reactions of green and black teas with Cu(II).
    Goodman BA, Ferreira Severino J, Pirker KF.
    Food Funct; 2012 Apr 12; 3(4):399-409. PubMed ID: 22159216
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  • 18. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations.
    Czernicka M, Zaguła G, Bajcar M, Saletnik B, Puchalski C.
    Rocz Panstw Zakl Hig; 2017 Apr 12; 68(3):237-245. PubMed ID: 28895389
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