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

Show other versions (1)

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...

Full description

Bibliographic Details
Main Authors: Nurul Aini, Mohd Azman, Peiro, Sara, Fajari, Lluis, Julia, Luis, Almajano, María Pilar
Format: Article
Language:English
Published: ACS Publications 2014
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/6082/1/fkksa-2014-nurul-Radical%20Scavenging%20of%20White.pdf

Similar Items

Similar Items