Antioxidant activity of melanins derived from tea: comparison between different oxidative states

Author： Hung Y.-C.   Sava V.M.   Makan S.Y.   Chen T.-H.J.   Hong M.-Y.   Huang G.S.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.78, Iss.2, 2002-08, pp. : 233-240

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Antioxidant activity of extracts from old tea leaves

By Zandi P.   Gordon M.H.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 285-288

Elsevier

Access to resources Recommend Favorite

Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas

By Satoh Eiki   Tohyama Naoki   Nishimura Masakazu  

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 8, 2005-12 ,pp. : 551-559

Informa Healthcare

Access to resources Recommend Favorite

Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea

By von Gadow A.   Joubert E.   Hansmann C.F.  

Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 73-77

Elsevier

Access to resources Recommend Favorite

The liver-protecting activity of melanin-like pigment derived from black tea

By Sava V.M.   Hung Y.C.   Blagodarsky V.A.   Hong M.-Y.   Huang G.S.  

Food Research International, Vol. 36, Iss. 5, 2003-01 ,pp. : 505-511

Elsevier

Access to resources Recommend Favorite

ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content

By Roy Molay K   Koide Motoki   Rao Theertham P   Okubo Tsutomu   Ogasawara Yutaka   Juneja Lekh R  

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 2, 2010-03 ,pp. : 109-124

Informa Healthcare

Access to resources Recommend Favorite