Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments

(2020) Marina Fidelis et al.   FOOD AND CHEMICAL TOXICOLOGY

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chemical compositions of chrysanthemum teas and their anti-inflammatory and antioxidant properties

(2019) Yanfang Li et al.   FOOD CHEMISTRY

Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system

(2019) Yong-Quan Xu et al.   JOURNAL OF FOOD ENGINEERING

Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte

(2019) An Peng et al.   FOOD RESEARCH INTERNATIONAL

Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient

(2019) Marina Fidelis et al.   FOOD CHEMISTRY

Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract

(2018) Graziela Bragueto Escher et al.   FOOD AND CHEMICAL TOXICOLOGY

Quantitative analyses of the bitterness and astringency of catechins from green tea

(2018) Yong-Quan Xu et al.   FOOD CHEMISTRY

Antioxidant properties of catechins: Comparison with other antioxidants

(2018) Michalina Grzesik et al.   FOOD CHEMISTRY

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Epigallocatechin Gallate Is the Most Effective Catechin Against Antioxidant Stress via Hydrogen Peroxide and Radical Scavenging Activity

(2018) Jinting He et al.   MEDICAL SCIENCE MONITOR

Polyphenols as potential antiproliferative agents: scientific trends

(2018) Mariana Araújo Vieira do Carmo et al.   Current Opinion in Food Science

High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application

(2017) Jânio Sousa Santos et al.   FOOD CHEMISTRY

Epigallocatechin-3-gallate inhibits H2O2-induced apoptosis in Mouse Vascular Smooth Muscle Cells via 67kD Laminin Receptor

(2017) Xue Yan et al.   Scientific Reports

Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds

(2016) Ana Carolina Mendes Hacke et al.   JOURNAL OF FOOD SCIENCE

Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates

(2015) Tiago Margraf et al.   JOURNAL OF FOOD SCIENCE

Confocal Imaging–Guided Laser Ablation of Basal Cell Carcinomas: An Ex Vivo Study

(2015) Heidy Sierra et al.   JOURNAL OF INVESTIGATIVE DERMATOLOGY

In vitro evaluation of copper-chelating properties of flavonoids

(2014) Michal Říha et al.   RSC Advances

Enhanced Anti-tumor Activity by the Combination of the Natural Compounds (−)-Epigallocatechin-3-gallate and Luteolin

(2010) A. R. M. Ruhul Amin et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review

(2009) A.B. Sharangi   FOOD RESEARCH INTERNATIONAL