Nanotechnology-Based Approach for Enhanced Bioavailability and Stability of Tea Polyphenols—A Review
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Publisher
Elsevier
Reference75 articles.
1. Tea as a functional food for oral health
2. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector
3. Green tea polyphenols: DNA photodamage and photoimmunology
4. Simultaneous analysis of tea catechins, caffeine, gallic acid, theanine and ascorbic acid by micellar electrokinetic capillary chromatography
5. Induction of apoptosis by green tea catechins in human prostate cancer DU145 cells
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