Polyphenol extract from superheated steam processed tea waste attenuates the oxidative damage in vivo and in vitro-Reference-Cited by-同舟云学术

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Polyphenol extract from superheated steam processed tea waste attenuates the oxidative damage in vivo and in vitro

Published:2019-11-06 Issue:1 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Gao Tingfang¹,Shi Yuhong¹,Xue Ying²,Yan Fen¹,Huang Da¹,Wu Yuanzi¹³^ORCID,Weng Zuquan¹

Affiliation:

1. College of Biological Science and Engineering Fuzhou University Fuzhou China

2. Department of Ophthalmology Fujian Provincial Hospital Fuzhou China

3. Research Institute of Photocatalysis College of Biological Science and Engineering Fuzhou University Fuzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13096

Reference50 articles.

1. Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: Method development and optimization of extraction process

2. Use of a free radical method to evaluate antioxidant activity

3. Sensitivity to hepatotoxicity due to epigallocatechin gallate is affected by genetic background in diversity outbred mice

4. A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract

Cited by 8 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. Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization;Food Science & Nutrition;2024-03-04

2. Sustainable environmental practices of tea waste—a comprehensive review;Environmental Science and Pollution Research;2023-11-22

3. Agri-food Waste: An Adjuvant for the Management of Oxidative Stress-related Disorders?;Agri-food Waste Valorisation;2023-11-10

4. Extraction methods, physiological activities and high value applications of tea residue and its active components: a review;Critical Reviews in Food Science and Nutrition;2022-07-14

5. Superheated steam processing: An emerging technology to improve food quality and safety;Critical Reviews in Food Science and Nutrition;2022-04-07

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