| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601720 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠The paper evaluates the in vivo antioxidant and antifibrotic properties of green tea. ⺠Green tea was rich in catechins and EGCG, ECG and EGC were the major catechins. ⺠Green tea reduced the TBARS and protein carbonyls levels in liver caused by CCl4. ⺠Green tea increased the activities of the antioxidant-defence system in the livers. ⺠Green tea has the ability to protective effect against CCl4-induced hepatic fibrosis.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chia-Fang Tsai, Yu-Wen Hsu, Hung-Chih Ting, Chun-Fa Huang, Cheng-Chieh Yen,