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855 related items for PubMed ID: 28068039

  • 1. PCL assay application in superoxide anion-radical scavenging capacity of tea Camellia sinensis extracts.
    Gramza-Michałowska A, Sidor A, Reguła J, Kulczyński B.
    Acta Sci Pol Technol Aliment; 2015; 14(4):331-341. PubMed ID: 28068039
    [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 01; 75(6):C541-8. PubMed ID: 20722909
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  • 3. 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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  • 4. 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 Mar 26; 120(2):457-63. PubMed ID: 27483735
    [Abstract] [Full Text] [Related]

  • 5. 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 26; 59():527-33. PubMed ID: 23831194
    [Abstract] [Full Text] [Related]

  • 6. Radical scavenging conserves from unused fresh green tea leaves.
    Borse BB, Kumar HV, Rao LJ.
    J Agric Food Chem; 2007 Mar 07; 55(5):1750-4. PubMed ID: 17284052
    [Abstract] [Full Text] [Related]

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  • 8. 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 08; 57(13):5816-22. PubMed ID: 19507893
    [Abstract] [Full Text] [Related]

  • 9. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids.
    Jiang H, Zhang M, Wang D, Yu F, Zhang N, Song C, Granato D.
    J Food Sci; 2020 Oct 08; 85(10):3253-3263. PubMed ID: 32856300
    [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 15; 136(3-4):1405-13. PubMed ID: 23194541
    [Abstract] [Full Text] [Related]

  • 11. 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 Feb 15; 2014():863984. PubMed ID: 25243234
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 211():448-54. PubMed ID: 27283654
    [Abstract] [Full Text] [Related]

  • 13. The Role of Extracting Solvents in the Recovery of Polyphenols from Green Tea and Its Antiradical Activity Supported by Principal Component Analysis.
    Koch W, Kukuła-Koch W, Czop M, Helon P, Gumbarewicz E.
    Molecules; 2020 May 06; 25(9):. PubMed ID: 32384780
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Biotransformation of catechin and extraction of active polysaccharide from green tea leaves via simultaneous treatment with tannase and pectinase.
    Baik JH, Shin KS, Park Y, Yu KW, Suh HJ, Choi HS.
    J Sci Food Agric; 2015 Aug 30; 95(11):2337-44. PubMed ID: 25307474
    [Abstract] [Full Text] [Related]

  • 16. Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity.
    Lee LS, Kim SH, Kim YB, Kim YC.
    Molecules; 2014 Jul 01; 19(7):9173-86. PubMed ID: 24988187
    [Abstract] [Full Text] [Related]

  • 17. Investigation of antiradical potential of different kinds of teas and extracts from these teas using antiradical activity units (TAU).
    Wojciechowski D, Sroka Z, Gamian A.
    Postepy Hig Med Dosw (Online); 2011 Nov 30; 65():796-803. PubMed ID: 22173444
    [Abstract] [Full Text] [Related]

  • 18. Structural characteristics for superoxide anion radical scavenging and productive activities of green tea polyphenols including proanthocyanidin dimers.
    Sato M, Toyazaki H, Yoshioka Y, Yokoi N, Yamasaki T.
    Chem Pharm Bull (Tokyo); 2010 Jan 30; 58(1):98-102. PubMed ID: 20045974
    [Abstract] [Full Text] [Related]

  • 19. Extraction of Green Tea Phenolics Using Water Bubbled with Gases.
    Ryu J, Kim MJ, Lee J.
    J Food Sci; 2019 Jun 30; 84(6):1308-1314. PubMed ID: 31042818
    [Abstract] [Full Text] [Related]

  • 20. Identification of native catechin fatty acid esters in green tea (Camellia sinensis).
    Myers RA, Fuller E, Yang W.
    J Agric Food Chem; 2013 Nov 27; 61(47):11484-93. PubMed ID: 24251649
    [Abstract] [Full Text] [Related]

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