Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10541239 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Acute ingestion of oolong tea increases plasma antioxidant status in healthy subjects. ⺠Increase in plasma-chain-breaking antioxidant capacity is related to oolong extract. ⺠Increase of plasma-reducing potential is mainly due to ascorbic acid and tea flavonoids only exert a minor effect.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Débora Villaño, Daniele Lettieri-Barbato, Fiorella Guadagni, Marc Schmid, Mauro Serafini,