Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage

Green tea: A promising natural product in oral health

(2012) Baruch Narotzki et al.   ARCHIVES OF ORAL BIOLOGY

Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues

(2012) Cristóbal Espinosa et al.   FOOD CHEMISTRY

Antioxidant Effect of MnTE-2-PyP on Lung in Asthma Mice Model

(2012) Lyudmil Terziev et al.   TheScientificWorldJOURNAL

Zinc Affects Differently Growth, Photosynthesis, Antioxidant Enzyme Activities and Phytochelatin Synthase Expression of Four Marine Diatoms

(2012) Thi Le Nhung Nguyen-Deroche et al.   TheScientificWorldJOURNAL

Antioxidant Action of Mangrove Polyphenols against Gastric Damage Induced by Absolute Ethanol and Ischemia-Reperfusion in the Rat

(2012) Felipe Meira de-Faria et al.   TheScientificWorldJOURNAL

White and green tea polyphenols inhibit pancreatic lipase in vitro

(2010) Anais Gondoin et al.   FOOD RESEARCH INTERNATIONAL

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

(2008) Gordana Rusak et al.   FOOD CHEMISTRY

Comparative antioxidant capacities of phenolic compounds measured by various tests

(2008) Jessica Tabart et al.   FOOD CHEMISTRY

Antioxidant effects of green tea and its polyphenols on bladder cells

(2008) Christian H. Coyle et al.   LIFE SCIENCES

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL