Article ID Journal Published Year Pages File Type
10541239 Food Chemistry 2012 5 Pages PDF
Abstract
► Acute ingestion of oolong tea increases plasma antioxidant status in healthy subjects. ► Increase in plasma-chain-breaking antioxidant capacity is related to oolong extract. ► Increase of plasma-reducing potential is mainly due to ascorbic acid and tea flavonoids only exert a minor effect.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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