The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP

The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP

Tea provides health benefits, while oxidation is part of tea processing. The effect of oxidation on the antithrombotic properties of tea lipid extracts was evaluated for the first time. Total lipids (TL) extracted from fresh tea leaves and commercial tea powder, before and after 30−60 min...

Full description

Bibliographic Details
Main Authors: Alexandros Tsoupras, Ronan Lordan, Jack Harrington, Rebecca Pienaar, Karen Devaney, Stephanie Heaney, Anastasios Koidis, Ioannis Zabetakis
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
tea
cardiovascular diseases
paf
polar lipids
platelet aggregation
pufa
mufa
Online Access:https://www.mdpi.com/2304-8158/9/4/385

Internet

https://www.mdpi.com/2304-8158/9/4/385

Similar Items