Niacin, thiamin, iron and protein status of humans as affected by the consumption of tea (Camellia sinensis) infusions-Reference-Cited by-同舟云学术

Niacin, thiamin, iron and protein status of humans as affected by the consumption of tea (Camellia sinensis) infusions

Published:1991-10 Issue:4 Volume:41 Page:337-353
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

(Andrea) Wang Rau Sheu,Kies Constance

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02310628.pdf

Reference39 articles.

1. Asquith TN, Butler LG (1986) Interactions of condensed tannins with selected proteins. Phytochemistry 15: 1591

2. Bate-Smith EC, Linnean J (1973) Tannins of herbaceous leguminosae. Phytochemistry 16: 1421

3. Bokuchava MA, Skoboleva NI (1969) The chemistry and biochemistry of tea and tea manufacture. Adv Food Res 17: 215

4. Brown SA (1964) In: Biochemistry of Phenolic Compounds Harbourne JB (ed) pp 261

5. Butler LG, Rogler J, Mehanso H, Carlson DM (1986) Dietary effects of tannins in plant flavonoids in biology and medicine: Biochemicals, pharmacological and structure-activity relationships. Alar R Liss, Inc. pp 141

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Natural and Plant-Derived Vitamins: A Comprehensive Review of Biochemistry, Pharmacology and Nutritional Benefits in Health and Disease;Advances in Biochemistry in Health and Disease;2024

2. Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5;Nutrients;2022-01-22

3. The Effects of Green Tea Amino Acid L-Theanine Consumption on the Ability to Manage Stress and Anxiety Levels: a Systematic Review;Plant Foods for Human Nutrition;2019-11-22

4. Interaction of Polyphenols with Other Food Components as a Means for Their Neurological Health Benefits;Journal of Agricultural and Food Chemistry;2018-07-19

5. Dietary reference values for thiamin;EFSA Journal;2016-12