相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
Danila Cianciosi et al.
FOOD CHEMISTRY (2022)
Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti-inflammatory activities of coffee leaves
Jian Ding et al.
FOOD FRONTIERS (2022)
A Review on the Biological Activity of Camellia Species
Ana Margarida Teixeira et al.
MOLECULES (2021)
Nonlinear responses of foliar phenylpropanoids to increasing O3 exposure: Ecological implications in a Populus model system
Zhengzhen Li et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2021)
Catechin and caffeine content of tea (Camellia sinensis L.) leaf significantly differ with seasonal variation: A study on popular cultivars in North East India
Himangshu Deka et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)
Biochemical diversity of global tea [Camellia sinensis (L.) O. Kuntze] germplasm and its exploitation: a review
J. Dananjaya Kottawa-Arachchi et al.
GENETIC RESOURCES AND CROP EVOLUTION (2019)
Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea
Xiu-Hua Meng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review
Guo-Yi Tang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)
Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas
Cai-Ning Zhao et al.
ANTIOXIDANTS (2019)
Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas
Guo-Yi Tang et al.
ANTIOXIDANTS (2019)
Altitudinal effects on the quality of green tea in east China: a climate change perspective
Wen-Yan Han et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
An integrated antioxidant activity fingerprint for commercial teas based on their capacities to scavenge reactive oxygen species
Yu-Jie Guo et al.
FOOD CHEMISTRY (2017)
Comparative assessment of total polyphenols, antioxidant and antimicrobial activity of different tea varieties of Bangladesh
Yead Morshed Nibir et al.
ASIAN PACIFIC JOURNAL OF TROPICAL BIOMEDICINE (2017)
Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms
Jolanta Enko et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2015)
Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India
Robin Joshi et al.
FOOD CHEMISTRY (2015)
Determination of Catechin Content in Representative Chinese Tea Germplasms
Ji-Qiang Jin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Tea and Health: Studies in Humans
Naghma Khan et al.
CURRENT PHARMACEUTICAL DESIGN (2013)
Flavonoids as Antioxidants and Developmental Regulators: Relative Significance in Plants and Humans
Cecilia Brunetti et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)
New Flavan-3-ol Dimer from Green Tea Produced from Camellia taliensis in the Ai-Lao Mountains of Southwest China
Li-Fang Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
Stephane Quideau et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2011)
The role of antioxidant versus pro-oxidant effects of green tea polyphenols in cancer prevention
Sarah C. Forester et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content
Molay K. Roy et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2010)
Antioxidant and Antibacterial Activities of Various Extracts and Fractions of Fresh Tea Leaves and Green Tea
Nihal Turkmen Erol et al.
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI (2009)
Antioxidant and antimicrobial activities of tea infusions
M. Pilar Almajano et al.
FOOD CHEMISTRY (2008)
Phenolic antioxidants from green tea produced from Camellia taliensis
Da-Fang Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Identification of green tea's (Camellia sinensis (L.)) quality level according to measurement of main catechins and caffeine contents by HPLC and support vector classification pattern recognition
Quansheng Chen et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2008)
Structure-radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants
Yi-Zhong Cai et al.
LIFE SCIENCES (2006)
Variations of main quality components of tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the China National Germplasm Tea Repository
L Chen et al.
PLANT FOODS FOR HUMAN NUTRITION (2005)
Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity
SM Henning et al.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2003)