Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

The extractable and non-extractable polyphenols (EPP and NEPP) of green tea were characterized. The results showed that the total polyphenolic content of NEPP was 4 times lower than that of EPP, and polyphenolic profiles of NEPP and EPP were also remarkably different, both qualitatively and quantita...

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Bibliographic Details
Main Authors: Shuaishuai Yan, Hongjun Shao, Zhihao Zhou, Qi Wang, Luhua Zhao, Xingbin Yang
Format: Article
Language:English
Published: Elsevier 2018-03-01
Series:Journal of Functional Foods
Subjects:
Green tea
Non-extractable polyphenol
In vitro digestion
Antioxidant
Anti-α-glucosidase
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618300069

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