Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

Tea and Its Consumption: Benefits and Risks

(2015) Khizar Hayat et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Tea polyphenols association to caseinate-stabilized oil–water interfaces

(2015) Somayeh Sabouri et al.   FOOD HYDROCOLLOIDS

The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols

(2014) Sydney Moser et al.   FOOD RESEARCH INTERNATIONAL

Green Tea and Anticancer Perspectives: Updates from Last Decade

(2013) Masood Sadiq Butt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model

(2013) M.W. Korir et al.   FOOD CHEMISTRY

Interactions between tea catechins and casein micelles and their impact on renneting functionality

(2013) Sanaz Haratifar et al.   FOOD CHEMISTRY

Interactions of black and green tea polyphenols with whole milk

(2013) Jianhui Ye et al.   FOOD RESEARCH INTERNATIONAL

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

(2013) Ali Rashidinejad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humans

(2012) Sarah Egert et al.   EUROPEAN JOURNAL OF NUTRITION

Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model

(2012) Yanlan Xie et al.   FOOD RESEARCH INTERNATIONAL

Catechins protect neurons against mitochondrial toxins and HIV proteins via activation of the BDNF pathway

(2012) Samir Nath et al.   JOURNAL OF NEUROVIROLOGY

Green tea catechin can improve symptoms of menopause-induced overactive bladder

(2012) Sarah Payton   Nature Reviews Urology

Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase

(2012) Ziyad Tantoush et al.   Journal of Functional Foods

The Structure of the Casein Micelle of Milk and Its Changes During Processing

(2012) Douglas G. Dalgleish et al.   Annual Review of Food Science and Technology

Black and green tea consumption and the risk of coronary artery disease: a meta-analysis

(2011) Z.-M. Wang et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

(2011) Stéphane Quideau et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY

Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence

(2011) Kornél Nagy et al.   FOOD CHEMISTRY

Comparison of the effects of different types of soya milk on the total antioxidant capacity of black tea infusions

(2011) Lisa Ryan et al.   FOOD RESEARCH INTERNATIONAL

Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy

(2011) Yacine Hemar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Elastic liposomes as carriers for oral delivery and the brain distribution of (+)-catechin

(2011) Yaw-Bin Huang et al.   JOURNAL OF DRUG TARGETING

Interaction of dietary polyphenols with bovine milk proteins: Molecular structure-affinity relationship and influencing bioactivity aspects

(2011) Jianbo Xiao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

(2010) Svetli Dubeau et al.   FOOD CHEMISTRY

Resveratrol, Genistein, and Curcumin Bind Bovine Serum Albumin†

(2010) P. Bourassa et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

(2010) Lisa Ryan et al.   NUTRITION RESEARCH

Vascular effects of tea are suppressed by soy milk

(2009) Mario Lorenz et al.   ATHEROSCLEROSIS

Green Tea: Nature's Defense against Malignancies

(2009) Masood Sadiq Butt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Green tea preparation and its influence on the content of bioactive compounds

(2009) Draženka Komes et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity, bioactive polyphenols in Mexican goats' milk cheeses on summer grazing

(2009) Mario Cuchillo Hilario et al.   JOURNAL OF DAIRY RESEARCH

Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina

(2008) Claudia Anesini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation

(2008) Christine Pascal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of milk caseins on the concentration of polyphenolic compounds in tea

(2008) L. A. Kartsova et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation

(2008) Gillian Butler et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL