Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies

Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies

Teas can be classified according to their degree of fermentation, which has been reported to affect both the bioactive components in the teas and their antioxidative activity. In this study, four kinds of commercial Taiwanese tea at different degrees of fermentation, which include green (non-ferment...

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Bibliographic Details
Main Authors: Teeradate Kongpichitchoke, Ming-Tzu Chiu, Tzou-Chi Huang, Jue-Liang Hsu
Format: Article
Language:English
Published: MDPI AG 2016-10-01
Series:Molecules
Subjects:
Taiwanese tea
degree of fermentation
catechins
gallic acid
antioxidative activity
RAW264.7
protein kinase C
molecular docking
Online Access:http://www.mdpi.com/1420-3049/21/10/1346

Internet

http://www.mdpi.com/1420-3049/21/10/1346

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