| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538794 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Thai herbal teas had antioxidants and anti-glycation capacities. ⺠Significance differences were observed among 18 teas studied. ⺠Only stevia, sappan primary antioxidants, anti-glycation comparable to Camellia sinensis. ⺠Purple velvet, mulberry, false mallow metal chelations higher than C. sinensis. ⺠Cluster analysis showed stevia, sappan properties similarly to C. sinensis.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pawinee Deetae, Prangthip Parichanon, Paweena Trakunleewatthana, Charturong Chanseetis, Sittiwat Lertsiri,