Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy

Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy

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White tea (WT) presents high levels of catechins, which are known to reduce oxidative stress. WT is the least processed tea, unfermented and prepared only from very young tea leaves. The subject of this paper is the use of the spin trap method and electron paramagnetic resonance (EPR) spectroscopy a...

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מידע ביבליוגרפי
Main Authors: Nurul Aini, Mohd Azman, Peiro, Sara, Fajari, Lluis, Julia, Luis, Almajano, María Pilar
פורמט: Article
שפה:English
יצא לאור: ACS Publications 2014
נושאים:
TP Chemical technology
גישה מקוונת:http://umpir.ump.edu.my/id/eprint/6082/1/fkksa-2014-nurul-Radical%20Scavenging%20of%20White.pdf

אינטרנט

http://umpir.ump.edu.my/id/eprint/6082/1/fkksa-2014-nurul-Radical%20Scavenging%20of%20White.pdf

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