Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments...

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Bibliographic Details
Main Authors: Xiao-Yu Xu, Jie Zheng, Jin-Ming Meng, Ren-You Gan, Qian-Qian Mao, Ao Shang, Bang-Yan Li, Xin-Lin Wei, Hua-Bin Li
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Antioxidants
Subjects:
green tea extract
food processing
tannase
ultrasound
antioxidant activity
liver injury
Online Access:https://www.mdpi.com/2076-3921/8/12/572

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