Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

Author:

Goh Royston,Gao JingORCID,Ananingsih Victoria K.,Ranawana Viren,Henry Christiani Jeyakumar,Zhou Weibiao

Funder

A∗STAR

National University of Singapore

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Impact of green tea extract and fungal alpha-amylase on dough proofing and steaming;Ananingsih;Food and Bioprocess Technology,2012

2. Recent developments on polyphenol-protein interactions: Effects on tea and coffee taste, antioxidant properties and the digestive system;Bandyopadhyay;Food & Function,2012

3. Mechanisms and effects of green tea on cardiovascular health;Basu;Nutrition Reviews,2007

4. Plant polyphenols—secondary metabolism and chemical defence: Some observations;Beart;Phytochemistry,1985

5. Degradation of green tea catechins in tea drinks;Chen;Journal of Agriculture and Food Chemistry,2001

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