These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

200 related items for PubMed ID: 24360473

  • 1. A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: a kinetic approach.
    Anissi J, El Hassouni M, Ouardaoui A, Sendide K.
    Food Chem; 2014 May 01; 150():438-47. PubMed ID: 24360473
    [Abstract] [Full Text] [Related]

  • 2. Role of catechins in the antioxidant capacity of an active film containing green tea, green coffee, and grapefruit extracts.
    Colon M, Nerin C.
    J Agric Food Chem; 2012 Oct 03; 60(39):9842-9. PubMed ID: 22973940
    [Abstract] [Full Text] [Related]

  • 3. Plasma appearance and correlation between coffee and green tea metabolites in human subjects.
    Renouf M, Guy P, Marmet C, Longet K, Fraering AL, Moulin J, Barron D, Dionisi F, Cavin C, Steiling H, Williamson G.
    Br J Nutr; 2010 Dec 03; 104(11):1635-40. PubMed ID: 20691128
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Ilex paraguariensis extracts are potent inhibitors of nitrosative stress: a comparative study with green tea and wines using a protein nitration model and mammalian cell cytotoxicity.
    Bixby M, Spieler L, Menini T, Gugliucci A.
    Life Sci; 2005 Jun 03; 77(3):345-58. PubMed ID: 15878361
    [Abstract] [Full Text] [Related]

  • 8. Characterization of the constituents and antioxidant activity of Brazilian green tea (Camellia sinensis var. assamica IAC-259 cultivar) extracts.
    Saito ST, Gosmann G, Saffi J, Presser M, Richter MF, Bergold AM.
    J Agric Food Chem; 2007 Nov 14; 55(23):9409-14. PubMed ID: 17937477
    [Abstract] [Full Text] [Related]

  • 9. The chemical profiling and assessment of antioxidative, antidiabetic and antineurodegenerative potential of Kombucha fermented Camellia sinensis, Coffea arabica and Ganoderma lucidum extracts.
    Pavlović MO, Stajić M, Gašić U, Duletić-Laušević S, Ćilerdžić J.
    Food Funct; 2023 Jan 03; 14(1):262-276. PubMed ID: 36484426
    [Abstract] [Full Text] [Related]

  • 10. Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities.
    Huang G, Huang Y, Sun Y, Lu T, Cao Q, Chen X.
    J Food Sci; 2024 Jun 03; 89(6):3430-3444. PubMed ID: 38638068
    [Abstract] [Full Text] [Related]

  • 11. Free radical scavenging and anti-oxidative activities of an ethanol-soluble pigment extract prepared from fermented Zijuan Pu-erh tea.
    Fan JP, Fan C, Dong WM, Gao B, Yuan W, Gong JS.
    Food Chem Toxicol; 2013 Sep 03; 59():527-33. PubMed ID: 23831194
    [Abstract] [Full Text] [Related]

  • 12. Study on the antioxidant activity of tea flowers (Camellia sinensis).
    Yang Z, Xu Y, Jie G, He P, Tu Y.
    Asia Pac J Clin Nutr; 2007 Sep 03; 16 Suppl 1():148-52. PubMed ID: 17392094
    [Abstract] [Full Text] [Related]

  • 13. Anti-cariogenic effects of polyphenols from plant stimulant beverages (cocoa, coffee, tea).
    Ferrazzano GF, Amato I, Ingenito A, De Natale A, Pollio A.
    Fitoterapia; 2009 Jul 03; 80(5):255-62. PubMed ID: 19397954
    [Abstract] [Full Text] [Related]

  • 14. Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population.
    Fukushima Y, Ohie T, Yonekawa Y, Yonemoto K, Aizawa H, Mori Y, Watanabe M, Takeuchi M, Hasegawa M, Taguchi C, Kondo K.
    J Agric Food Chem; 2009 Feb 25; 57(4):1253-9. PubMed ID: 19187022
    [Abstract] [Full Text] [Related]

  • 15. Effect of pH and metal ions on DPPH radical scavenging activity of tea.
    Pękal A, Pyrzynska K.
    Int J Food Sci Nutr; 2015 Feb 25; 66(1):58-62. PubMed ID: 25578761
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Radical scavenging of white tea and its flavonoid constituents by electron paramagnetic resonance (EPR) spectroscopy.
    Azman NA, Peiró S, Fajarí L, Julià L, Almajano MP.
    J Agric Food Chem; 2014 Jun 25; 62(25):5743-8. PubMed ID: 24885813
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods.
    Priftis A, Stagos D, Konstantinopoulos K, Tsitsimpikou C, Spandidos DA, Tsatsakis AM, Tzatzarakis MN, Kouretas D.
    Mol Med Rep; 2015 Nov 08; 12(5):7293-302. PubMed ID: 26458565
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.