A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques-Reference-Cited by-同舟云学术

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

Published:2014-06 Issue: Volume:60 Page:246-254
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zielinski Acácio Antonio Ferreira,Haminiuk Charles Windson Isidoro,Alberti Aline,Nogueira Alessandro,Demiate Ivo Mottin,Granato Daniel

Funder

UEPG

UFPR

FINEP

CAPES

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. Flavan-3-ols: Nature, occurrence and biological activity;Aron;Molecular Nutrition & Food Research,2008

3. Tea and herbal infusions: Their antioxidant activity and phenolic profile;Atoui;Food Chemistry,2005

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

5. Consumption of green tea causes rapid increase in plasma antioxidant power in humans;Benzie;Nutrition and Cancer,1999

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