Effects of long-term ingestion of white tea on oxidation produced by aging and acute oxidative damage in rats
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Biochemistry,Physiology
Link
http://link.springer.com/article/10.1007/s13105-017-0591-z/fulltext.html
Reference47 articles.
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2. Almajano MP, Vila I, Gines S (2011) Neuroprotective effects of white tea against oxidative stress-induced toxicity in striatal cells. Neurotox Res 20:372–378. https://doi.org/10.1007/s12640-011-9252-0
3. Alves MG, Martins AD, Teixeira NF et al (2015) White tea consumption improves cardiac glycolytic and oxidative profile of prediabetic rats. J Funct Foods 14:102–110. https://doi.org/10.1016/j.jff.2015.01.019
4. Azman NAM, Peiró S, Fajarí L et al (2014) Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy. J Agric Food Chem 62:5743–5748. https://doi.org/10.1021/jf501707p
5. Bailey PJ (2001) The cleavage of a cluster carbonylnext term C–O bond by trifluoromethanesulphonic anhydride. J Organomet Chem 420:21–23
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